I 
BOOTAN. 25 
crumbled, and strewed over the grain, and both are well mixed toge¬ 
ther. The usual proportion is a ball, the size of a nutmeg, to two 
pounds of grain. The grain thus prepared is put into baskets lined 
with leaves, and pressed down with the hand slightly, to draw off the 
superfluous moisture. It is then covered with leaves and cloths, to 
defend it from the external air, and put in a place of moderate warmth, 
where it is suffered to stand three days. It is afterwards deposited in 
dry earthen jars; a little cold water is sprinkled upon the top, in the 
proportion of about a tea-cup full to a gallon of grain; the vessel is 
then covered close, and the cap fortified with some strong compost, or 
stiff clay. It remains thus at least ten days, before it is fit for use ; and, 
if it be suffered to continue longer, it always improves from age. 
To make the Chong, when required, they put a quantity of the fer¬ 
mented mass into some capacious vessel, pouring boiling water upon 
it, sufficient completely to cover it, and stirring the whole well to¬ 
gether. A short time is sufficient for it to digest; a small wicker 
basket is then thrust down in the centre, and the infusion, called 
Chong, immediately drains through, and occupies the vacant space. 
This liquor is with equal expedition distributed to the expecting guests, 
the segment of a gourd, fastened upon a staff, serving the purpose of 
a ladle. Each person holds a shallow wooden cup upon the points of 
his fingers, for its reception, and is seldom satisfied with one supply. 
t , 1 
A short experience proved to me that this was a most grateful beve¬ 
rage, being slightly acid, and possessing no powerful spirit. It was the 
custom, in these regions, to drink this liquor warm ; a practice at the 
same time safe and agreeable, and which might be recommended to uni¬ 
versal imitation, wherever fatigue and heat induce intemperate thirst. 
