B O O T A N, 
173 
mountains, passing a lofty precipice of bare rock, from whose base 
gushed a copious body of water, which poured down rapidly beside 
the path, and ran through a little village to the right, till it united with 
another current on its skirts. A bridge just below their junction con¬ 
ducted us to the opposite side; and about two miles beyond, having 
kept close to their united streams, we arrived at Paimaitong, which is 
distant twelve miles from Tassisudon, where a spacious mansion lodged 
us for the night. The Tibetians were already there: they had pre¬ 
ceded us, and prepared buttered tea, in due form, for our reception 
and refreshment. 
It is the custom in Bootan to eat whole roasted rice, or parched 
grain, with tea; in Tibet they take malt meal, reduced to a fine Hour, 
which is stirred about, and mixed in the teacup with an ivory chcp- 
stick; this, when not in use, is associated with another, with a knife 
and toothpick, and sometimes a pair of dice, in a small case which 
hangs suspended to a girdle, and constitutes one of the constant appen¬ 
dages of the Tartar dress. 
This repast, of which we all partook together, afforded our friends 
a hearty laugh; for, being novices to this new mode of taking tea, 
we mixed the flour imperfectly, so that when we began to drink, the 
dry meal flew into our throats, and made us cough violently, to their 
extreme diversion. This ceremony, with some conversation on our 
journey, occupied the time till the evening closed: we then parted; 
and presently after, the tolling of a bell, with its monotonous hum, 
informed us that the Tibetians had begun their vespers. We sat 
for some time, brooding over the dull light of a cherag, or lamp, 
