9. Some Asiatic Milk-Products. 
By Davip Hooper. 
passing through holes in the centre. It was said to have been 
prepared from yak’s milk. Dr. Hope, of the Indian Tea Asso- 
‘ciation, has met with the same article at Kalimpong where 
it is used by Tibetans. A similar substance was received a 
of hair or wool and suffered to drain exposed to the solar heat. 
When the draining ceases the mass in the bag is formed into 
small dumps, which are dried into hardness in the sun. When 
required for use, these dumps are pounded and placed in warm 
water, where they are worked by the hands until dissolved. 
has described ® the so-called cheese of the country in some 
detail. He defines it as dried oxygal or curd from sour butter- 
milk, and gives the vernacular terms as karat, Purtl, MUNIUOs 
1 A Journey to Kalat, 1843, p. 436. ‘ 
2 Noteson Products of Western Afghanistan and N. E. Persia,p. 112 
