The houses crept up the base of the mountain, on the flank of which was a very large, long convent; two-storied, and painted scarlet, with a low black roof, and backed by a grove of dark junipers; while the hill-sides around were thickly studded with bushes of deep green rhododendron, scarlet berberry, and withered yellow rose. The village contained about one hundred houses, irregularly crowded together, from twenty to forty feet high, and forty to eighty feet long; each accommodating several families. All were built of upright strong pine-planks, the interstices of which were filled with yak-dung; and they sometimes rest on a low foundation wall: the door was generally at the gable end; it opened with a latch and string; and turned on a wooden pivot; the only window was a slit closed by a shutter; and the roofs were very low-pitched, covered with shingles kept down by stones. The paths were narrow and filthy; and the only public buildings besides the convents were Manis and Mendongs; of these the former are square-roofed temples, containing rows of praying-cylinders placed close together, from four to six feet high, and gaudily painted; some are turned by hand, and others by water: the latter are walls ornamented with slabs of clay and mica slate, with “Om Mani Padmi om” well carved on them in two characters, and repeated _ad infinitum._ A Tibetan household is very slovenly; the family live higgledy-piggledy in two or more apartments, the largest of which has an open fire on the earth, or on a stone if the floor be of wood. The pots and tea-pot are earthen and copper; and these, with the bamboo churn for the brick tea, some wooden and metal spoons, bowls, and platters, comprise all the kitchen utensils. Every one carries in the breast of his robe a little wooden cup for daily use; neatly turned from the knotted roots of maple (see p. 133). The Tibetan chiefly consumes barley, wheat, or buckwheat meal—the latter is confined to the poorer classes—with milk, butter, curd, and parched wheat; fowls, eggs, pork, and yak flesh when he can afford it, and radishes, a few potatos, legumes, and turnips in their short season. His drink is a sort of soup made from brick tea, of which a handful of leaves is churned up with salt, butter, and soda, then boiled and transferred to the tea-pot, whence it is poured scalding hot into each cup, which the good woman of the house keeps incessantly replenishing, and urging you to drain. Sometimes, but more rarely, the Tibetans make a drink by pouring boiling water over malt, as the Lepchas do over millet. A pipe of yellow mild Chinese tobacco generally follows the meal; more often, however, their tobacco is brought from the plains of India, when it is of a very inferior description. The pipe carried in the girdle, is of brass or iron, often with an agate, amber, or bamboo mouth-piece.