Few Europeans and fewer natives could eat Tibetan butter with relish. The Chinaman, on the other hand, provided us with flour sufficiently fine to bake with, with white and brown sugar, with that solidified form of molasses called 'goor,' and with dried fruits. Latterly we had often had to mix tsampa with flour to eke out our stock of the latter when baking bread for British troops. The result, though not unwholesome, was of a deep brown colour, and hardly palatable. If once cut into overnight, a tsampa loaf would have subsided into something very stodgy by morning, though, if all consumed at a sitting, it would not be found so heavy. During the latter part of our march we had run out of most of such delicacies as a supply column usually carries, and, as I have already mentioned, no arrangement could be made to bring up the loads and loads of parcels which were now accumulating at Gyantse for most individuals and messes belonging to the column. In those days, in our attitude towards food, we reverted very much to the proverbial school-boy. We were frankly greedy in thought, word, and deed. The most favourite of interesting conversations was to discuss the ideal menu at a first-rate London restaurant. But sometimes these imaginings grew too painful. I remember well a case of two officers at noon on a comparatively hot day, sitting by the wayside at a halt. 'Ah,' said one, 'what I should really like now would be a large tumblerful of good iced hock-cup.' These idle words touched a tender spot in the other officer, to whom hock-cup happened to be the beau-ideal of drinks. 'Shut up!' the latter answered angrily, a fierce light in his eye; 'if you mention hock-cup again, I'll break your head!' Jam, as we marched to Lhassa, though not a necessity, was our primary desideratum. With long days in the open air and also with considerable fatigue to undergo, you craved for the sustenance of sweet things. Till sugar also began to run short, we used to make treacle from it. Like the school-boy, we, as a rule, thought little of alcohol. Just as water at that altitude boils at a low temperature, so did it need only a little fiery spirit to give the desired tingle to the blood. Most messes had soon run out of whiskey, and rum in small quantities from the supply column took its place.