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 
