[12] Perhaps Nya-dug-shing (nya, “fish;” dug, “poison;” shing, “tree”). Dr. Hooker (op. cit., i. 168) mentions as growing in Sikkim, aconite and convallaria yielding the bikh poison.—(W. R.) [↑]
[13] Dr. Hooker (op. cit., i. 138) says that in their funeral ceremonies “the Bijooa of the Lepchas is employed; but the Limboo has also priests of his own, called ‘Phedangbos,’ who belong to rather a higher order than the Bijooas.” Dr. Hooker’s description of the Bijua and of the Lepchas’ religious beliefs prove them conclusively to profess nearly the same religion as the Bonbo of Tibet.—(W. R.) [↑]
[14] Cf. Hooker, op. cit., i. 205.—(W. R.) [↑]
[15] The Tibetan word lagog is usually translated garlic. I have always heard onion called by its Chinese name tsung. Wild onions are very common in Northern Tibet, at elevations of 15,000 feet and upwards.—(W. R.) [↑]
[16] Chang is made from half fermented barley, and is the national drink of Tibet. On its preparation, see Jaeschke, ‘Tib.-Engl. Dictionary,’ s.v. chang, and infra 34, note 1.—(W. R.) [↑]
[17] On the salt trade viâ the Rathong valley, see Hooker, op. cit., i. 340, 350. [↑]
[19] Tsos (pron. tso) means “dye” in Tibetan. The dye here referred to is probably the yellow one prepared from the symplocos. See Hooker, op. cit., ii. 41, and J.R.A.S., 1891, 218.—(W. R.) [↑]
[20] Parmi seems to be Tibetan bar, “middle;” mi, “man.”—(W. R.) [↑]
[21] Cf. Hooker, op. cit., i. 137, 138. Speaking of their burial ceremonies, he says, “They mourn, burn, and bury their dead, raising a mound over the corpse, erecting a headstone, and surrounding the grave with a little paling of sticks; they then scatter eggs and pebbles over the ground.”—(W. R.) [↑]