Note 42 — Chapter III · JOURNEY TO DONGTSE.
Reading edition
I think the author means pé-tsé, the usual Tibetan pronunciation of the Chinese pai-ts’ai, and meaning “cabbage.” “Cured in the cold draught” is a culinary preparation unknown to me. White potatoes are used all over Tibet; they were introduced into Bhutan in 1774 by Mr. Bogle (see Markham’s ‘Tibet,’ p. 19). Radishes, or rather turnips (la-pug, from the Chinese lo-po), are usually eaten raw; they are also dried for winter use.—(W. R.) ↑