# In the Forbidden Land/Chapter LXIII

    A commotion—An invitation declined—The tents—Delicacies—The Chokseh.
WE wanted food, and so made boldly for the encampment. Our approach caused a great commotion, and yaks and sheep were hastily driven away before us, while men and women rushed in and out of their tents, apparently in a state of much excitement. Eight or ten men reluctantly came forward and entreated us to go inside a large tent. They said they wished to speak to us, and offered us tea. I would not accept their invitation, distrusting them, but went on across the encampment, halting some three hundred yards beyond it. Chanden Sing and I proceeded afterwards on a round of calls at all the tents, trying to purchase food and also to show that, if we had declined to enter a particular tent, it was not on account of fear, but because we did not want to be caught in a trap. Our visit to the different golingchos or gurr (tents) was interesting enough. The tents themselves were very cleverly constructed, and admirably adapted to the country in which they were used; and the various articles of furniture inside attracted my curiosity. The tents, black in colour, were woven of yaks' hair, the natural greasiness of which made them quite waterproof. They consisted of two separate pieces of this thick material, supported by two poles at each end, and there was an oblong aperture above in the upper part of the tent, through which the smoke could escape. The base of the larger tents was hexagonal in shape: the roof, generally at a height of six or seven feet above the ground, was kept very tightly stretched by means of long ropes passing over high poles and pegged to the ground. Wooden and iron pegs were used for this purpose, and many were required to keep the tent close to the ground all round, so as to protect its inmates from the cutting winds of the great plateau. Long poles, as a rule numbering four, with white flying prayers, could be seen outside each tent, or one to each point of the compass, the East being taken for a starting-point. Around the interior of the larger tents there was a mud wall from two to three feet high, for the purpose of further protection against wind, rain and snow. These walls were sometimes constructed of dried dung, which, as time went on, was used for fuel. There were two apertures, one at either end of the tent; that facing the wind being always kept closed by means of loops and wooden bolts.
The Tibetan is a born nomad, and shifts his dwelling with the seasons, or wherever he can find pasture for his yaks and sheep; but, though he has no fixed abode, he knows how to make himself comfortable, and he carries with him all that he requires. Thus, for instance, in the centre of his tent, he begins by making himself a goling, or fireplace of mud and stone, some three feet high and four or five long, by one and a half wide, with two, three, or more side ventilators and draught-holes. By this ingenious contrivance he manages to increase the combustion of the dried dung, the most trying fuel from which to get a flame. On the top of this stove a suitable place is made to fit the several raksangs, or large brass pots and bowls, in which the brick tea, having been duly pounded in a stone or wooden mortar, is boiled and stirred with a long brass spoon. A portable iron stand is generally to be seen somewhere in the tent, upon which the hot vessels are placed, as they are removed from the fire. Close to these is the toxzum or dongbo, a cylindrical wooden churn, with a lid through which a piston passes. This is used for mixing the tea with butter and salt, in the way I have described as also adopted by the Jogpas.
The wooden cups or bowls used by the Tibetans are called puku, fruh, or cariel, and in them tsamba is also eaten after tea has been poured on it, and the mixture worked into a paste by means of more or less dirty fingers. Often extra lumps of butter are mixed with this paste, and even bits of chura (cheese). The richer people (officials) indulge in flour and rice, which they import from India and China, and in kassur, or dried fruit (namely, dates and apricots) of inferior quality. The rice is boiled into a kind of soup called the tukpa, a great luxury only indulged in on grand occasions, when such other cherished delicacies as gimakara (sugar) and shelkara (lump white sugar) are also eaten. The Tibetans are very fond of meat, though few can afford such an extravagance. Wild game, yak and sheep are considered excellent food, and the meat and bone cut in pieces are boiled in a cauldron with lavish quantities of salt and pepper. The several people in a tent dip their hands into the pot, and having picked up suitable pieces, tug at them with their teeth and fingers, grinding even the bone, meat eaten without bone being supposed to be difficult to digest.
The Tibetan tents are usually furnished with a few tildih (rough sitting-mats) round the fireplace, and near the entrance of the tent stands a dahlo, or basket, in which the dung is stored as collected. These dahlos, used in couples, are very convenient for tying to pack-saddles, for which purpose they are specially designed. Along the walls of the tent are the tsamgo or bags of tsamba, and the dongmo or butter-pots, and among masses of sheepskins and blankets can be seen the little wooden chests in which the store of butter is kept under lock and key.
The first thing that strikes the eye on entering a Tibetan tent is the chokseh or table, upon which are lights and brass bowls containing offerings to the Chogan, the gilt god to whom the occupiers of the gurr (tent) address their morning and evening prayers. Prayer-wheels and strings of beads are plentiful, and lashed upright to the poles are the long matchlocks belonging to the men, their tall props projecting well out of the aperture in the roof of the tent. Spears are kept in a similar manner, but the swords and smaller knives are carried about the person all day, and laid on the ground by the side of their owners at night.