Note 71 — Chapter I · JOURNEY FROM DARJILING TO TASHILHUNPO.

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 carcasses are sold in a frozen state by the Mongols in Peking in winter, and are known as Tang-yang, or “scalded sheep,” in Chinese. Cf. C. R. Markham’s ‘Narrative of the Mission of Geo. Bogle,’ 86.—(W. R.) ↑