Himalayan Journals — Volume 2: Or, Notes of a Naturalist in Bengal, the Sikkim and Nepal Himalayas, the Khasia Mountains, etc.Hooker, Joseph Dalton
History
Himalayan Journals — Volume 2: Or, Notes of a Naturalist in Bengal, the Sikkim and Nepal Himalayas, the Khasia Mountains, etc.
Hooker, Joseph Dalton
Himalaya Mountains -- Description and travel; Natural history -- Himalaya Mountains
Except bamboo and copper milk-vessels, wooden ladles, tea-churn, and
pots, these tents contained no furniture but goat-skins and blankets,
to spread on the ground as a bed. The fire was made of sheep and
goats'-droppings, lighted with juniper-wood; above it hung tufts of
yaks'-hair, one for every animal lost during the season,* [The
Siberians hang tufts of horse-hair inside their houses from
superstitious motives (Ermann's "Siberia," i., 281).] by which means
a reckoning is kept. Although this girl had never before seen a
European, she seemed in no way discomposed at my visit, and gave me a
large slice of fresh curd.
Beyond this place (alt. 14,500 feet), the valley runs up north-east,
becoming very stony and desolate, with green patches only by the
watercourses: at this place, however, thick fogs came on, and
obscured all view. At 15,000 feet, I passed a small glacier on the
west side of the valley, the first I had met with that descended
nearly to the river, during the whole course of the Teesta.
Five miles further on we arrived at the tents of the Phipun, whose
wife was prepared to entertain us with Tartar hospitality:
magnificent tawny Tibet mastiffs were baying at the tent-door, and
some yaks and ponies were grazing close by. We mustered twelve in
number, and squatted cross-legged in a circle inside the tent, the
Soubah and myself being placed on a pretty Chinese rug. Salted and
buttered tea was immediately prepared in a tea-pot for us on the mat,
and in a great caldron for the rest of the party; parched rice and
wheat-flour, curd, and roasted maize* [Called "pop-corn" in America,
and prepared by roasting the maize in an iron vessel, when it splits
and turns partly inside out, exposing a snow-white spongy mass of
farina. It looks very handsome, and would make a beautiful dish for
dessert.] were offered us, and we each produced our wooden cup, which
was kept constantly full of scalding tea-soup, which, being made with
fresh butter, was very good. The flour was the favourite food, of
which each person dexterously formed little dough-balls in his cup,
an operation I could not well manage, and only succeeded in making a
nauseous paste, that stuck to my jaws and in my throat. Our hostess'
hospitality was too _exigeant_ for me, but the others seemed as if
they could not drink enough of the scalding tea.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account