In the forbidden land : $b an account of a journey into Tibet, capture by the Tibetan lamas and soldiers, imprisonment, torture and ultimate releaseLandor, Arnold Henry Savage
History
In the forbidden land : $b an account of a journey into Tibet, capture by the Tibetan lamas and soldiers, imprisonment, torture and ultimate release
Landor, Arnold Henry Savage
Tibet Autonomous Region (China) -- Description and travel
THEY are indeed Nature's gentlemen, these worthy Shokas, and as such they
did all in their power to make my stay among them pleasant. It was a
contest between them as to who should entertain me first, and who should
be the next. Invitations to breakfast and dinner literally poured in; and
those convenient "sick headaches," "colds," and "previous engagements,"
so opportune in more conventional parts, were of no avail here. No
card--no friendly note bade one to come and be merry. They generally
arrived _en masse_ to fetch me. Pulling and pushing played a not
unimportant part in their urging, and to decline was thus out of the
question. Indeed I must confess there was but little inclination to
decline on my part. When you arrived, your host spread out fine mats and
rugs, of Tibetan and ancient Chinese manufacture, and often of great
value. In front of a raised seat were displayed in shiny brass bowls the
various viands and delicacies which constituted the meal. There was rice
always; there was curried mutton, milk and curd with sugar; then
_chapatis_ made in Hindustani fashion and _Shale_, a kind of sweet
pancake made of flour, _ghi_ (butter), sugar or honey, also _Parsad_, a
thick paste of honey, burnt sugar, butter and flour, all well cooked
together--a dainty morsel even for a jaded palate.
I was invariably made to sit on the raised seat, which I did
cross-legged, while the crowd squatted respectfully on the floor round
the room, forming a semicircle with me in the center. I generally ate
with my fingers in their own manner, a courtesy they particularly
appreciated, and although I must have seemed awkward to them at first, I
soon acquired a sort of dexterity in manipulating hot food--meat and
vegetables, for instance--with my hand. The trick is not very difficult,
but it requires practice. You gather up your five fingers downwards in
the dish, seizing a mouthful, and with a rapid circular twist of the hand
you collect as much sauce as you can round the morsel you have caught.
With a still more rapid movement, and before anything has time to drip
between your fingers, you half drop and half throw it into your mouth.
[Illustration: SHOKA CHILD BEING SMEARED WITH BUTTER]
Public-domain text, read in full here on John Shaqi.
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