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JOURNEY TO LHASA AND CENTRAL TIBET.
Crossing the Yara la, we made for Kurma, before reaching which place we experienced some difficulty in crossing the broad bed of the frozen river.[1] Near the village we saw in the fields several wild asses (kyangh), some wild goats (ragjo), and wild sheep (nao). At Kurma we put up in the house of a doctor, an acquaintance of Phurchung, who had brought him a quantity of medicines the amchi had the year past commissioned him to buy at Darjiling. Our
SAKAT CHANDRA CROSSING THE DONKUYA PASS
supply of meat being exhausted, Ugyen bought a sheep's carcass (pagra). When the sheep get very fat, the people, for fear of losing any of the fat by skinning them, roast the whole as they would a pig.[2]
- ↑ This river is the Che chu (or Chi chu), the great Arun. Kurma, the author tells us in his journal of 1879, is a "Dokpa town containing about six hundred families. . . . All supplies are brought here from Shigatse."—(W. R.)
- ↑ Hence the name phag, "pig;" ra, "goat." S. C. D. says they roast them alive. This must be a mistake. I never heard of meat being roasted in Tibet. He evidently means that the sheep are cooked without the skin being removed. The Mongols do the same thing, throwing the carcass (some say the live sheep) in boiling water. These
