Moorcroft speaks of three meals a-day as the practise of Ladakh, but this extraordinary symptom of civilisation does not seem to be general. In Eastern Tibet, regular meals are not in vogue; the members of a family do not assemble to dine together, but "eat when they're hungry, drink when they're dry." We remember to have heard a graphic description of the Tibetan cuisine from a humourous _shikaree_, or native Nimrod, of our Himalayan provinces. "The Bhoteea folk," he said, "have a detestable way of eating. They take a large cooking-pot full of water, and put in it meat, bread, rice, what not, and set it on the fire, where it is always a-simmering. When hungry, they go and fish out a cupful of whatever comes uppermost, perhaps six or seven times a-day. Strangers are served in the same way. If a man gets hold of a bone, he picks it, wipes his hands on his dress, and chucks it back into the pot; so with all crumbs and scraps, back they go into the pot, and thus the never-ending, still beginning mess stews on." Tea, however, is a staple article of diet, and is served on all occasions. A vast quantity is imported, artificially compressed into the form of solid bricks of about eight pounds weight, in which shape it requires little packing, and forms a most handy article for barter. Instead of infusing it after our fashion, they pulverise a piece of the brick and boil it in water, with a proportion of salt and soda; then churn it up with a quantity of butter, and serve the mess in a teapot. At Tassisudon, Turner admired the dexterity (comparable to that of a London waiter manipulating a bottle of soda-water) with which the raja's attendant, before serving the liquid, "giving a circular turn to the teapot, so as to agitate and mix its contents, poured a quantity into the palm of his hand, which he had contracted to form as deep a concave as possible, and hastily sipped it up." When taken as a meal, _tsamba_, or the flour of parched barley, is added, each man mixing his own cupful up into a sort of brose or gruel with his five natural _spatulæ_. Meat is abundant, but is taken as an extra or embellishment, rather than as a staple of diet. In cookery, the people appear to have none of the genius of their neighbours, either of India or of China. Hares, winged game, and fish, though abundant, are not eaten, so that they have scarcely any meat but mutton, (excepting occasionally yak beef,) and their mutton they have but three ways of serving--viz., absolutely raw, frozen, and boiled. The frozen meat having been prepared in winter may then be kept throughout the year, and carried to any part of Tibet. European travellers generally commend this meat, which undergoes no process of cookery.