NOTES ON THE ETHNOLOGY OF TIBET. 705 



and well rubbed with butter. Good specimens of earthenware teapots 

 are shown on pi. 15.* The best metal teapots are made in Derg6 in 

 eastern Tibet, and in many of them brass, copper, and silver are com. 

 bined so as to produce a highly ornamental effect. A Derge j)ot of 

 wrought brass is in the collection, and on pi. 14, fig. 5 is shown a tea- 

 pot of copper with chased spout and handle; both have highly orna- 

 mental tops. Several teapots in my private collection are of silver and 

 brass, and show much taste and great cleverness in execution. 



Throughout Tibet it is not uncommon to now and then find poor people 

 reduced to using a substitute for tea — chips of wood, roasted pease, or 

 willow leaves, anything, in fact, which can impart a little coh>r and slight 

 astringent taste to their drink. 



Among the Kongwa Tibetans of northwest Kan-su it is customary to 

 eat tsamha dry, with a small spoon. (PI. 14, tig. 'Sa.) They throw a 

 little meal into their mouths, taking it from a large bowl placed before 

 them, and then wash the dry stuff' down with a guli) of tea from their 

 wooden bowls. 



Dr. Griffiths says of the people of Bhutan: 



They use brick tea from Tibet and make rungapah, a substitute prepared from the 

 leafofapearormcdlar; also c/faw;/, made from rice. (Dr.W. Griffiths, ojj.sHi^.d/., p. 167.) 



In the more civilized parts of Tibet tea and tsamba are used in the 

 same way and lu^.arly to the same extent as amongthe tent dwellers, and 

 vegetables form a very small portion of the diet of any of the Tibetan 

 people, liice, imported from China and Bhutan, is occasionally used, 

 sometimes boiled with milk, sometimes made into a pillaw {dre-sil in 

 Tibetan), in which is put melted butter {marl-ti), raisins, and sugar. 

 Spaghetti (in Chinese, 7nien) is also eaten by the house-dwelling Tibet- 

 ans, by whom it-is known asjyafuf/, and this dish, as well as vermicelh 

 {A-ua-mieH), has been introduced into the country by the Chinese. 

 Chinese condiments are also used by the wealthy Tibetans, who fre- 

 quently have their meals served in purely Chinese fashion. 



While pork is never eaten by the tent-dwelling Tibetans, it is used 

 to a considerable extent by the people of central and some parts of 

 eastern Tibet, but mutton and yak flesh supply by far the largest part 

 of the animal food eaten by them. The pastoral Tibetans export in 

 winter to Lh'asa and elsewhere frozen sheep's carcasses, and they them- 

 selves use large quantities of dried mutton {sha Mm). The meat is cut 

 in strips, boiled, and then dried. In this shape it will keep for nearly 

 a year, and is much used while traveling. 



Cabbages, turnips sometimes dried, radishes and potatoes, pease, and 

 several varieties of beans are eaten, but in very small quantities, the 

 people preferring tea and tsamba to any other diet which can be placed 

 before them. 



*I have never seen pottery manufactured in Tibet, and the only reference to the 

 subject I have fouud in any work ou Tibet is in Captain Pemberton's Report on 

 Bootan, p. 74. 



H. Mis. 184, pt. 2 45 



