704 REPORT OF NATIONAL MUSEUM, 1893. 



tea on a heap of hot ashes or a little hmsero, and occasionally give it a 

 stirring up Avith a small churning stick (pi. 14, tig. 8) resembling that 

 used in chocolate pots with us. 



When one has eaten sour milk {sito or taral-), or anything which soils 

 the bowl, it is customary to lick it clean before putting it back in the 

 gown. 



If mutton or any other meat forms part of the meal, it is boiled in 

 the same kettle in which the tea is prepared, and each one picks out a 

 piece from the pot and holds it in his hand, cutting mouthfuls oft" it 

 with his sheath knife and carefully removing every particle of meat 

 from the bone. The Kokonor Tibetans and the K'ambas have a saying 

 to the effect that one can Judge of the way a man will manage impor. 

 tant business by seeing him pick a bone. (Land of the Lamas, 79-80.) 



Butter is nmde either in the tea churn or in a goatskin bag roughly 

 shaken about. Dr. Hooker ( Himalayan Jouinals, ii, p. 77), speaking of 

 some black-tent Tibetans he visited in Upper Sikkim, says: 



The ohiirus vi-eve of two kinds, cue being an oblong box of birch bavk, or close 

 bamboo wickei'work, full of branched rhododendron twigs, in which the cream is 

 shaken. - ^ » xhe other churn was a goatskin, which was rolled about and 

 shaken by the i'onv legs. The butter is made into great squares and packed in yak 

 haircloths; the curd is eaten either fresh or dried and pulverized (when it is called 

 "Tschenzip"). 



Wherever I have traveled in Tibet I have found the butter made 

 into balls, sometimes weighing L'O pounds or more; it is sewed up in a 

 sheep's i)auuch or wrapped in a bit of goatskin with the hair left on. 

 Dr. Hooker's Tschenzip is perhaps better known as chura; it is not 

 used to any great extent except among the tent dwellers. 



Moorcroft (Travels, ii, p. 79) says: 



At Kinar (in Ladak) I first learned that dahi, or curdled milk, is churned into but- 

 ter, and found a pail employed as a churn, the churning stick being supported by 

 two arms fastened to a post and turned by a rope, as in Hindostan. The natives 

 affirm that butter made from milk in the tirst instance disagrees with them. 



The teapots used by Tibetans are of earthenware or metal, and, 

 though the ornamentation on them varies somewhat in different locali- 

 ties, the general shape is everywhere the same — a very narrow neck, 

 a large globular body, and a rather small base. The spout is most fre- 

 quently ornamented so as to represent a dragon's head, the extremity of 

 the spout projecting from out the mouth. A metallic cover is attached 

 by a chain to the handle, in which, in the case of earthenware tea- 

 X)ots, a hole is made for the extremity of the chain. In some of the 

 earthenware teapots, especially those from Lit'ang and farther east, 

 irregular cubes of broken chinaware are pressed into the parts so as 

 to form a rough kind of ornamentation. The mouth, spout, and handle 

 of these teapots are luted on, and there are lines grooved around the 

 neck and body of the pot, the lines on the latter part being usually 

 vertical. Some pots are made of black earth, but most of them of 

 coarse red<lish clay, in which there is a good deal of mica, ami all are 

 very porous. Before being used, earthenware pots are slightly heated 



