When we got to the water hole we found it very salty, so we used it as a
swimming pool and dug a soak about two feet down
in the sandy bed of the
Finke. These soaks when first dug were still pretty salty but if left for a
time they gradually lost the salty taste. The sand of the Finke not only
contained micca crystals but also glistened and sparkled with salt crystals.
The porcupine was produced and made an excellent breakfast tasting very rich
and nice and tender.
