it with boiling water from the samovar, in about the proportions of the whiskey and water in toddy. As a rule, they use sugar and milk, or cream, when procurable. At Chan-kia-kow it was not to be had, for the Chinese do not use milk, or any preparation from it; and it probably never occurred to the Russians that they might keep their own cow for a mere song. The Russian gets through an amazing quantity of tea in the course of a day, and I verily believe they consume more per head than the Chinese themselves. The samovar is almost constantly blowing off steam--morning, noon, and night it is to be seen on the table, and they never stop sipping tea while there is any water left. It is as much a necessary of life with them as their daily bread, or tobacco to an inveterate smoker, and their attachment to their own way of making it, is strikingly exhibited by the fact, that a Russian, travelling among the Chinese, where every possible facility for tea-making is at hand, should consider it essential to his comfort to carry his own samovar about with him. During our stay at Chan-kia-kow, we experienced a considerable change in the weather. The first two days it was hot, but with a fresher and more elastic atmosphere than about Peking. This is probably due to the elevation, and the vicinity of mountains. We had ascended by successive passes and terraces from Peking about 2500 feet, which is approximately the elevation of Chan-kia-kow. A thunder-squall on the 21st of August cooled the air so much that we had to sleep under a blanket that night. Next morning was quite chilly with the thermometer at 71°. At mid-day on the 23rd it stood at 72°, and on the morning of the 24th it was 65°. It got warmer again afterwards, but we began to think there was something in the Russian warnings of great cold in Mongolia, and we did not regret being well provided with blankets and furs. As the time drew near for our departure we seriously set to work to supply ourselves with necessaries for the journey across the desert. Our Mongol friends had contracted to carry us to Kiachta in thirty days, but to provide against accidents we allowed a good deal more. Although we were well supplied for the desert journey with preserved provisions, wine, and bottled porter, the opportunity of procuring fresh vegetables was too tempting to be overlooked. At Chan-kia-kow we found some of the finest cabbages[4] in the world, carrots, &c. Potatoes are also to be had in the season, but we were too early. These and some fresh beef equipped us fully in that department. [4] These cabbages are said to have been originally introduced from Russia.