[32] Tibetan beer. Its preparation is thus described by Jaeschke, op. cit., s.v., Chang: “When the boiled barley has grown cold, some phabs (yeast or dry barm prepared in Balti of flour, mixed with some ginger and aconite) is added, after which it is left standing for two or three days, until fermentation commences, when it is called glum. Having sufficiently fermented, some water is poured to it, and the beer is considered to be ready for use.”—(W. R.) [↑]
[33] Hooker’s Kambachen (op. cit., i. 257). He gives its altitude at 11,380 feet above sea-level.—(W. R.) [↑]
[34] Hooker (loc. cit.) says that the only cultivation here consists of radishes, potatoes, and barley: no wheat is grown.—(W. R.) [↑]
[35] This custom of putting a little piece of butter on the mouth of a bottle or neck of a jug of wine when offered to any one is observed by all Tibetans, and by most of the Mongol tribes with which I am acquainted.—(W. R.) [↑]
[36] From this description of Pemazang, it may be inferred that he was a Khamba, a Tibetan from the north-east. We know by Hooker, op. cit., i. 137, that many Khamba came to Sikkim with the first Sikkim rajah. They are, as a people, famous “rain-makers;” while the people from other parts of Tibet are not much given to performing rain-making or rain-dispelling ceremonies. Cf. ‘The Land of the Lamas,’ p. 188.—(W. R.) [↑]
[37] The term ani (also pronounced aneh) is used to designate a wife, concubine, or nun. In the present case it certainly means a nun living in a state of concubinage with a lama. It is a common practice in Tibet, and in many places lamas (graba) and ani live in the same convent. See ‘Report on Explorations in Sikkim, Bhutan, etc., from 1856 to 1886,’ pp. 9 and 12, and infra, p. 42.—(W. R.) [↑]
[38] Written, according to Jaeschke, op. cit., dkyar. The word and the thing are unknown, I believe, in other parts of Tibet.—(W. R.) [↑]
[39] Throughout Tibet and the greater part of Mongolia, the intestines, stuffed with the hashed heart, liver, and lights, compose the first meal made from a freshly killed sheep or kid. The head and pelt are usually given to the person who has sold the sheep, this not being included in the price paid. Cf. infra, p. 41.—(W. R.) [↑]
[40] The Kirata are well known as a tribe of non-Brahmanical people (Mleccha) in the Veda. See Chr. Lassen, ‘Indis. Alterthumskunde,’ vol. i. p. 78: “The land between the San Roci and Kankaji is approximately the same as that of the Kiratas.” A complete discussion on the Kiratas is to be found in ‘Zeitschrift für die Kunde des Morgenlandes,’ vol. ii. p. 35 ff. See supra, p. 3.—(W. R.) [↑]
[41] Yarsa probably means “upper (yar) land (sa).” Yara mara, or yarka marka, meaning “upper and lower,” are terms used throughout Tibet.—(W. R.) [↑]