260 
S. O’. Das — Travels on the Shores of Lake Yamdo-Croft. [No. 3, 
of Tashi-lhunpo there is a lead mine. In the province of Chang-thang, 
about twenty days’ march north and north-west of Tashi-lhunpo, there 
are immense mines of rock-salt which is universally used for all domestic 
purposes in Tibet, Nepal and Bhutan. 
People in Tibet generally suffer from sore eyes, and blindness. 
The high winds which prevail nine months 
Diseases. j n the year, sandy soil, and glare from the 
reflection of the sun, both from the snow and sand, are evidently causes 
of the same. Coughs, colds, and rheumatism are frequent in Tibet. 
Simple fevers occasionally arise from temporary causes. They are easily 
removed, sometimes without treatment. 
Liver diseases with the exception of Pekan , which is produced by 
sedentary habit and continual drinking of tea-soup made with rancid 
butter, are occasionally met with. Tibet is not exempt from venereal 
diseases. People suffer from it apart from other causes, more on account 
of the grossness of their food and for want of cleanliness in their 
habits of living. Smallpox, when it appears in Tibet strikes the people 
with too much terror and consternation. They pay less attention to those 
who are infected, thinking their case hopeless. All communication with 
the infected is strictly forbidden, even at the risk of their being starved, 
and the house or village is afterwards erased. 
During the time I was laid up at the monastery of Samding 
I observed that the physicians there used roots and bark of roots for 
making powders and decoction for administering to their patients. The 
bark, leaves, berries, and stalks of many shrubs and trees are used in 
a pulverised state or in decoction. Some are astringent, some are of 
bitter taste, but the generality is employed to strengthen digestion and 
to work as tonics. 
The Tibetans drink tea prepared in the manner of soup with butter 
and salt and leave a little in the cup, with 
which they make a dough with barley meal, 
and afterwards eat it. For dinner and supper they make the barley 
meal paste with tea and eat it with boiled mutton, kid or beef of yak 
when available. They are fond of a gruel made of dried meat, barley 
meal, radish, or dried curd. The Lamas seldom eat fish or fowl. 
All classes of people eat raw meat, though occasionally. Only the rich 
eat rice, bread and meat with sauce, as dainty dishes, called Gya-ze 
prepared after Chinese fashion. They drink malt beer: ardent spirit 
is seldom taken. The people generally use dried dung of cows, donkeys, 
horse and sheep, for fuel. Firewood is used when it is available in some 
districts. They cook in earthen-ware vessels. The Tibetans are skilful 
potters. 
Food. 
