An Embassy to the Court of the Teshoo Lama in Tibet - Prajna Quest

BOOTAN. 25crumbled, and strewed over the grain,and both are well mixed together.The usual proportion is a ball, the size of a nutmeg, to twopounds of grain. The grain thus prepared is put into baskets linedwith leaves, and pressed down with the hand slightly, to draw off thesuperfluous moisture. It is then covered with leaves and cloths, todefend it from the external air,and put in a place of moderate warmth,where it is suffered to stand three days. It is afterwards deposited indry earthen jars ; a little cold water is sprinkled upon the top, in theproportion of about a tea-cup full to a gallon of grain; the vessel isthen covered close, and the cap fortified with some strong compost, orStiff clay. It remanis thus at least ten days, before it is fit for use ; and,if it be suffered to continue longer, it always improves from age.To make the Chong, when required, they put a quantity of the fermentedmass into some capacious vessel, pouring boiling water uponit, sufficient completely to cover it, and stirring the whole well together.A short time is sufficient for it to digest ; a small wickerbasket is then thrust down in the centre, and the infiision, calledChong, immediately drains through, and occupies the vacant space.This licfuor is with equal expedition distributed to the expecting guests,the segment of a gourd, fastened upon a staff,serving the purpose ofa ladle.Each person holds a shallow wooden cup upon the points ofhis fingers, for itsreception, and is seldom satisfied with one supply.A short experience proved to me that this was a most grateful beverage,being slightly acid, and possessing no powerful spirit.It was thecustom, in these regions, to drink this liquor warm ; a practice at thesame time safe and agreeable, and which might be recommended to universalijnitation, wherever fatigue and heat induce intemperate thirst.