LIFE AMONG THE PEOPLE OF EASTERN TIBET 



301 



Photograph by Dr. A. L,. Sheltou 



THE DAUGHTER OE THE KING OE JAEA AND HER BRIDEGROOM 



She is dressed in her bridal robes, with her husband (in the center) standing at her right. 

 Jala, of which Tachienlu is the capital, is two provinces east of Batang. 



means of a shaft extending upward 

 through a central hole in the fixed stone. 

 The shaft is attached to a water-wheel 

 below. 



"going to bed" means curling up on 

 the eloor 



The living quarters in the homes of the 

 valley folk usually consist of a single 

 large room, in which all work, including 

 the cooking, is done, and where the mem- 

 bers of the family eat and sleep. 



The comforts in such homes are meager' 

 indeed. In few establishments' 1 ;is^> there 

 even the semblance of a bed. ■ >] In;. trie 

 ordinary houses "going to: b iecl'Vi means 

 merely loosening the girdle, "opening- the 

 sheepskimgafment, and curling upVon the 

 "flopr "with' the Leet,, toward the stove, 

 vwhich is ah essential feature of all habi- 

 tations in this high, cold country. 



The stoves are built of mud, with a 

 fireplace below and a hole in the top 

 into which pots may be set for cooking. 

 The stove is usually built to one side of 

 the living room, and the members of 

 the family, on retiring for the night. 



range themselves in a fan-shaped group 

 about it. 



Families possessing domestic animals 

 share their houses witli them. In two- 

 storied houses the Tower floor is the 

 stable, and through '3? the-' living quarters 

 are reached. I tisori^ one-storied houses 

 the front porti<1nMf£giyen up to the ani- 

 mals, while the' fahifly ; lives in the rear. 



BAREEY ME.AE^AND BUTTER TEA THE 



• "'"''J: \. -- • ■ :> fiBETAN MENU 



-^ The "foocl of the Tibetans is most mo- 

 notonous to an American or European, 

 accustomed to variety in his diet. They 

 live almost the year round on two things, 

 parched barley meal, called "tsamba," and 

 "butter tea," neither of which seems at 

 first view either appetizing or sustaining. 

 Tsamba is made by parching barley 

 and then grinding it into a very fine flour. 

 It becomes a sort of emergency ration, 

 for, being parched, it requires no cook- 

 ing. When Tibetans are on journeys or 

 are wandering about with their flocks and 

 herds, they carry tsamba in small leather 

 bags inside their coats, thus always hav- 



