"Leathern thongs and ropes made of camel's hair are hung up on the trellis-work, common saddles, saddle-cloths, and leathern _tchimbar_. This part of a Kirghiz costume is frequently made of black velvet, splendidly embroidered with silk, more especially the back elevation." Such is the dwelling of a Kirghiz chief in the Steppe. [Illustration: KIRGHIZ AOUL OR VILLAGER.] The national garment of the Kirghiz is the _khalat_, a kind of pelisse, very long and very full, with large sleeves, in silk or cashmere, and of the most dazzling colours; but the poorer warriors substitute for this state dress a horse-skin jacket. Breeches fastened below the hips by a girdle of wool or cashmere, high-heeled madder-coloured boots, and a fox-skin cap, rising into a cone on the top, and lined inside with crimson cloth, complete his costume. His weapons are the spear, the gun, the axe, and the cutlass. The women wear a long and copious robe, and a veil of numerous folds, surmounted by a lofty calico head-dress, a part of which falls over the shoulders and covers up the neck. The Kirghiz are fierce, cunning, and often cruel, but the life of a guest is esteemed sacred. They have not so much respect, however, for his property, and do not always resist the temptation of plundering him of any article which suits their fancy. Equestrian exercises and falconry are their favourite amusements. They love the chase, indeed, with a true sportsman's passion; they love it for itself rather than for the game it secures, for they have no greater dainty than a dish of mutton. Their mode of preparing this viand is exquisitely simple. They content themselves with skinning the animal, cutting it into quarters, and plunging it into a pot, where they keep it boiling in a great quantity of water for a couple of hours. Generally, to prevent the loss of any portion, they cook with the meat the animal's intestines, without even taking the trouble of cleaning them. The guests arrange themselves in a circle on carpets of felt; the men in the foremost rank, the women and children behind them. The smoking quarters of mutton are removed from the pot; each man draws his knife, slashes off a slice, eats a portion, and passes the remainder to his wife and children, who speedily finish it. The dogs come in for the bones. Afterwards, bowls of the liquor in which the meat has been boiled are handed round, and not a Kirghiz but swallows the greasy broth with delight. This broth, koumis, and tea are his customary drink; the tea is not made in the European fashion, but becomes a veritable soup, prepared with milk, flour, butter, and salt. In every well-to-do aoul the women keep constantly upon the fire a vessel full of this beverage, which they offer to visitors, just as the Turks serve up coffee, the Spaniards, chocolate, and the French, wine. * * * * *