Tibet, especially the central part, is a country of lakes, in this respect resembling Cobdo. The largest, Tengkiri-nor, situated in the midst of stupendous mountains, about one hundred and ten miles northwest of H’lassa, is over a hundred miles long and about thirty wide. The region north of it contains many isolated lakes, most of them salt. Two of the largest, the Bouka and Kara, are represented as connected with the River Nu. Lake Khamba-la, Yamoruk or Yarbrokyu, sometimes called Palti, from a town on its northern shore, is a large lake south of H’lassa, remarkable for its ring shape, the centre being filled by a large island, around which its waters flow in a channel thirty miles or more in width. On the island is a nunnery, called the Palace of the Holy Sow, said to be the finest in the country. In Balti or Little Tibet are many sheets of water, the largest of which, the Yik and Paha, are connected by a river flowing through a marshy country. A long succession of lakes fill one of the basins in Katsche, suggesting the former existence of another Aral Sea. The sacred lakes of Manasarowa and Ravan-hrad (Mapam-dalai and Langga-nor, of the Chinese) form the headwaters of the Sutlej. ~CLIMATE, FOOD AND PRODUCTIONS.~ The climate of Tibet is characterized by its purity and excessive dryness. The valleys are hot, notwithstanding their proximity to snow-capped mountains; from May to October the sky is clear in the table-lands, and in the valleys the moisture and temperature are favorable to vegetation, the harvest being gathered before the gales and snows set in, after October. The effects of the air resemble or are worse than those of the kamsín in Egypt. The trees wither, and their leaves may be ground to powder between the fingers; planks and beams break, and the inhabitants cover the timbers and wood-work of their houses with coarse cotton, in order to preserve them against the destructive saccidity. The timber neither rots nor is worm-eaten. Mutton, exposed to the open air, becomes so dry that it may be powdered like bread; when once dried it is preserved during years. This flesh-bread is a common food in Tibet. The carcass of the animal, divested of its skin and viscera, is placed where the frosty air will have free access to it, until all the juices of the body dry up, and the whole becomes one stiffened mass. No salt is used, nor does it ever become tainted, and is eaten without any further dressing or cooking; the natives eat it at all periods after it is frozen, and prefer the fresh to that which has been kept some months. The food called _jamba_ is prepared by cooking brick tea during several hours, then adding butter and salt, and stirring the mixture until it becomes a thick broth. When eaten the stuff is served in wooden bowls, and a plentiful supply of roasted barley-meal poured in, the whole being kneaded by the hands and devoured in the shape of dough pellets. [Illustration: Domesticated Yak.]