By Baron Des Maisons, St. Petersburg, II.

295.)]

NOTE 5. - Rubruquis thus describes this preparation, which is called Kurut: "The milk that remains after the butter has been made, they allow to get as sour as sour can be, and then boil it. In boiling, it curdles, and that curd they dry in the sun; and in this way it becomes as hard as iron-slag. And so it is stored in bags against the winter. In the winter time, when they have no milk, they put that sour curd, which they call Griut, into a skin, and pour warm water on it, and they shake it violently till the curd dissolves in the water, to which it gives an acid flavour; that water they drink in place of milk. But above all things they eschew drinking plain water." From Pallas's account of the modern practice, which is substantially the same, these cakes are also made from the leavings of distillation in making milk-arrack. The Kurut is frequently made of ewe-milk. Wood speaks of it as an indispensable article in the food of the people of Badakhshan, and under the same name it is a staple food of the Afghans. (Rubr. 229; Samml. I. 136; Dahl, u.s.; Wood, 311.)

[It is the ch'ura of the Tibetans. "In the Kokonor country and Tibet, this krut or chura is put in tea to soften, and then eaten either alone or mixed with parched barley meal (tsamba)." (Rockhill, Rubruck, p. 68, note.) - H. C.]

NOTE 6.

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