the operation to retrieve a young camel that had been crying for its dam all the morning, and had now broken its tether, so that I could not time him accurately. I shall not state the number of minutes usually occupied from the time a sheep is purchased till the mutton is ready for the pot, for I could hardly expect to be believed. On removing the intestines, &c., the blood is found all together in a pool. It is then carefully baled out and put into the cooking pan, or _taga_, for nothing is thrown away here. We gave ours to the butcher, as also the skin and the whole of the inside, except liver and kidneys. The wandering Mongols scent a sheep-killing like vultures, and there are never wanting some old women to lend a hand in making black-puddings, and such like, who are rewarded for their trouble by a share of the feast; for among the Mongols the first instalment of their sheep is eaten in less than half an hour from the time it is killed. The Mongol sheep are generally in good condition, but there is no fat about them at all, except in the tail, which is a heavy lump of pure suet, said to weigh sometimes ten pounds. The condition of the animal is judged by the weight of the tail. The Mongols use but little water in cleaning their mutton. The ubiquitous old woman, who instals herself as pudding-maker, handles the intestines in a delicate and artistic manner. She first of all turns them all inside out, and then coils them up into hard, sausage-shaped knots, without stuffing, which take up very little space in the pot. These and all the other loose things are first put into the pot, with the addition of as much of the meat as it will hold. The pot is filled so full that the water does not cover the meat, but that is of no consequence to the Mongols. It is soon cooked, and quickly eaten. When sufficiently boiled, one of the company adroitly snatches the meat, piece by piece, from the boiling cauldron, with his fingers, and distributes it in fair proportions to the anxious expectants seated round. They never burn their fingers by this snap-dragon process. Their manner of eating mutton is most primitive, and I will also say disgusting. Each person gets a large lump or two, either in his lap, or on the mat on which he sits. He then takes a piece in his left hand as big as he can grasp; and, with the inevitable small knife in his right, he cuts off nuggets of mutton, using his thumb as a block, in the manner of cutting Cavendish tobacco. They literally bolt their mutton, and use no salt, bread, or sauce of any kind in eating it. When they have got all the meat off, they pare and scrape the bones very carefully, and when that is done, they break the bones up, and eat the marrow. Nothing is thrown away, except part of the eye, and the trotters. The tail is considered a delicacy, and is reserved for the head lama, or the honoured guest, who generously shares it with the others. I need only say that this mass of rich suet is eaten as I