by the commander of the militia, when exercise in musketry, running, archery, etc., took place in the presence of the two dignitaries.
January 3.—After tea I was asked to read English with the minister. He transliterated the English words phonetically, but did not take the trouble of spelling them, observing that his ordinary duties left him hardly any time to devote to study. He intended asking the Grand Lama to relieve him for a time from his numerous duties in connection with the Church, when he hoped to be able to apply himself assiduously to the study of English.
Breakfast was now brought in, and consisted of a kind of pot-herb, called pa-tsal,[1] cured in the cold draught, potatoes, and radishes, which had been kept in sand underground. I asked the minister if I might go to visit the Palkhor choide of Gyantse with the Tung-chen on the morrow; and having obtained his consent, two ponies were ordered to be ready for an early start.
January 4.—The ponies were ready at an early hour, and after receiving from the minister a few khatag to present to the deities of the Palkhor choide, the Tung-chen and I rode off.
Our way lay across fields watered by the Nyang chu. The Nyang chu valley is one of the richest in Tibet, and extends from Shigatse to about 15 miles beyond Gyantse, a distance of from 60 to 70 miles, and has an average breadth of 10, every inch of which is cultivated. Its great natural fertility, and its being so very favourable for the growth of different kinds of millet and pulses, has given the whole district the name of Nyang, or "land of delicacies," and the river which fertilizes it has been called Nyang chu,[2] or “the river of delicious water.”
Flocks of wild geese and ducks were swimming on the river, near the bank of which our road now and then led us, and long-billed cranes were stalking along searching for food. From the bushes of furze and other thorny plants with which the river banks were overgrown, hares[3] leaped out and made off towards the mountain recesses,
- ↑ I think the author means pé-tsé, the usual Tibetan pronunciation of the Chinese pai-ts'ai, and meaning "cabbage." "Cured in the cold draught” is a culinary preparation unknown to me. White potatoes are used all over Tibet; they were introduced into Bhutan in 1774 by Mr. Bogle (see Markham’s 'Tibet,' p. 19). Radishes, or rather turnips (la-pug, from the Chinese lo-po), are usually eaten raw; they are also dried for winter use.—(W. R.)
- ↑ A. K. calls it Pena Nang Chu river.—(W. R.)
- ↑ The Tibetans neither kill nor will they eat hares. All wild fowl are equally safe from their guns.—(W. R.)
