The Lapchak 257 



sufficient water ; when the liquor is of the 

 right colour, add an equal measure of butter 

 to the tea used, and salt to taste. Pour the 

 whole into the churn and agitate vigorously 

 for three minutes, or until the ingredients are 

 well amalgamated. Decant into a large teapot, 

 and allow to simmer gently on the fire. Serve 

 hot. 



This compound looks like cocoa, but would, I 

 should say, have to be submitted to the European 

 palate after the plan recommended by Euskin 

 a good many times before any pleasing aroma 

 could be detected in it, and I have not so far 

 met any one that has had the courage to continue 

 the trial long enough. For Tibetans, however, it 

 is meat and drink, and they continue sipping 

 and drinking it for hours. 



The turquoises brought by the Lapchak come 

 from the mines of Szechuan, and are quite differ- 

 ent from the turquoises of commerce which come 

 from Persia. They look like irregularly shaped 

 blue pebbles, varying in size from a pea to a 

 hen's egg. They are full of black veins and 

 flaws, and are almost useless for cutting as jewels. 

 In Ladak and Tibet they are chiefly used in the 

 ornamentation of monastery utensils and musical 

 instruments, and are also worn by the Ladaki 

 women as jewellery in great quantities. In fact, 



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