198 MODE OF PREPARATION POR USE. 



versal only within the last sixty years. It has ex- 

 tended itself within the same period to Bokhara 

 and Kashmir. In a simple state of infusion, its use 

 is becoming general in the Punjab and Kabul.* 

 Moreover, Capt. Mignon, in his journey through 

 Persia, the Caucasian Alps, and Georgia, states that 

 the use of tea as a beverage is becoming very ge- 

 neral throughout the northern parts of Persia, 

 although it bears a high price. He met with it at 

 Tebriz, and it is much used at Aserbijoum. Burns 

 says, the love of the Bokharians for tea is, he be- 

 lieves, without parallel, for they drink it at all times 

 and places, and in a half a dozen ways — with and 

 without sugar, with and without milk, with grease, 

 with salt, &c.f 



For a breakfast of ten persons in Tibet, this, 

 says Moorcroft, would be the preparation: about 

 an ounce of brick tea, and a like quantity of soda, 

 are boiled in a quart of water for an hour, or until 

 the leaves of the tea are sufficiently steeped. It is 

 then strained, and mixed with ten quarts of boiling 

 water, in which an ounce and a half of fossil salt 

 has been previously dissolved. The whole is then 

 put into a narrow cylindrical churn, along with 

 the butter, and well stirred with a churning stick, 

 till it becomes a smooth, oily, and brown liquid of 

 the colour and consistence of chocolate, in which 



* Moorcroft's Travels in the Himalayan Mountains, vol. i. 

 pp'. 328 — 331. 



f Travels into Bokhara, vol. i. p. 277. 



