BK, AITCIIISOX O^ THE FLOHA OF LAHUL. 73 



« known in any other part of LahuL This portion is chiefly 

 populated by Hindoos ; the villages present a more thriving 



appearance, contain many better houses, some of which are fairly 

 built with timber. 



In ihe cultivation of their fields the common wooden plough 

 of northern India, pointed with iron, is what is in general use, 

 worked usually with a pair of " Dzo," viz. a hybrid between the 

 Cow and Tak. 



Tor ploughing, carrying loads, or other kinds of work, this 

 hybrid is considered superior to either of its parents. 



Irrigation, of necessity, as already stated, is in every case carried 

 out. All streams of water that are near land, that can be possibly 

 applied to the purposes of cultivation are higlily valued and 

 most jealously cared for. The water is conveyed to and through 

 the fields by means of built channels ; and the fields are flooded 

 with it as occasion may require. 



Crops. — Barley and Buckwheat are the main crops ; anything 

 else is quite exceptional. 



Barley, " JSTai.'* Of this there are three recognized varieties, 



all largely grown. 



Buckwheat, "Drawo," There are two kinds, one much less 



cultivated than the other. 



AVheat, ^'Dro, Do." Has but very rarely been raised, and 

 that only in the lower valley. The natives aifirm that the wheat 

 raised in Lahul is of a very much better quality than that grown 



in KuUu. 



The Amaranths are not cultivated in Lahul, their limit being 



Kullu. 



The chief food of the Lahulee is Buck-wheat ; from this two 

 kinds of flour are made : — one called " Drape," of the raw grain ; 

 this is boiled w^ith w^ater and eaten as gruel ; the other, "Mukusu " 

 (Bunano), made from the boiled and then roasted grain. This 

 " Mukusu " flour is either made into a sort of girdle-cake, or, by 

 mixing with it '* Chang " in two proportions, where there is little, 

 dumplings are formed, used chiefly for being carried in travelling, 

 or, when in some quantity, into a kind of gruel, and eaten at once 

 from the common drinking-cup. Both these latter dishes are 

 cold ones. Ladakecs, accustomed to a more refined cookery, look 

 upon this Buckwheat diet rather contemptuously. 



Wheaten flour is eaten largely, made into a sort of soup, with 

 such vegetables as can be obtained (as, in spring, dandelions and 



