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page 40.

winter months.  In winter and during the colder part of the year there is one meat meal a day, but the Mongol can eat about 5 lbs. of mutton once he settles down to it.  He does not believe in wasting any, a sheep is killed outside the tent.  There is nothing wasted when a sheep is killed to make a feast for the guest.  I once looked on, which was a mistake for it is not good to know too much of what you are eating and drinking in Mongolia.  The blood was filled into a pot and after the sheep had been skinned and cut open the intestines were taken out.  The men cleaned the guts [[strikethrough]] from [[/strikethrough]] ^[[of]] the partly digested grass by squeezing out the remains, then these guts were filled with blood and the ends tied up.  It does not take half an hour between the killing of the old sheep until it is in the water pot boiling in the form of mud.  When the mutton is half cooked, it is taken out of the pot with long iron pincers, the same pincers which were used to place dry dung on the fire while the pot was boiling.  The mutton is half raw, for not even a mongol with his good teeth could chew the mutton if it was quite cooked.  The meat is taken out in big chunks, taken into the left hand and with the knife in the right hand, bits are cut off, while the man holds the piece of meat in his mouth.  When the meal is over, the mongol wipes his hands on the coat [[strikethrough]] ofn [[/strikethrough]] on his chest, the more fat the coat shows the richer the mongol, for he can afford to eat fat mutton.  On one festive occasion the blood boiled in the sheep's intestines was served up like blood sausage for the guest  When I thought of how these casings had been cleaned, I did not feel very hungry but had to eat a little of that dish, not to offend our host.  But believe me I took a big mouthful of Vodka with each mouthful of sausage.

After the feed tea is served, which is prepared in the following manner.  A piece of a big bricktea is cut off with a small axe, this bricktea is made in China from the cheapest kind of tea pressed together by machinery in the form of a brick.  The pieces which have been cut off are placed into a hollow stump of a tree and smashed with the handle of the axe.  When the pieces are fairly small, they