RE-CROSSING 139 



there you had a flat loaf an inch thick in the middle, no 

 thickness at all at the edges, about two feet long and four 

 or five inches across, ready for baking. Then she stuck 

 the stick in the ground, and the loaf cooked over the 

 fire. This bread is called 'rieska.' 



While this was going on duck and goose were sim- 

 mering in ' yud,' and water was boiling for Samoyed 

 tea. This was made by mixing birds' eggs with hot 

 water. It does not taste very well. 



At eleven o'clock the remainder of the choom dis- 

 covered itself. Out of burrows in the stratum of skins 

 emerged the men, Katrina, and the baby. The baby 

 I daresay had a name too, but they always called 

 it Adski, for that is the equivalent for infant in the 

 Samoyed. 



We fed at noon. The Samoyeds had wooden spoons, 

 but no forks, so they were much taken with ours. Before 

 we could eat, these forks were handed round, critically 

 examined, and pronounced 'good, very good.' The price 

 was also asked, as of everything that we had. The 

 Russians have this habit too, as every traveller in Russia 

 knows to his cost. 



The Samoyeds held the food between their teeth, and 

 with the other end in the left hand cut quickly upwards, 

 with the knife close to their noses. We tried this, but 

 not successfully. It requires much practice, because of 

 your nose. 



The whole family were scrupulously clean in respect of 



