d air, which preserves it from corruption, and free from all bad
smell. From the intestines of their horses they make sausages, better than
those which are made of pork, and which they eat when newly made, but the
rest of the flesh is reserved for winter use. Of the hides of oxen they
form large bags, which they dry in a wonderful manner in the smoke. Of the
hinder part of their horse skins they fabricate excellent sandals. They
will make a meal for fifty, or even an hundred men, of the carcase of one
ram. This they mince in a bowl, mixed with salt and water, which is their
only seasoning, and then, with the point of a knife, or a little fork made
on purpose, like those with which we eat pears and apples stewed in wine,
they reach to every one of the company a morsel or two, according to the
number; the master of the house having first served himself to his mind,
before any of the rest, and if he gives a particular portion to any one,
that person must eat it up, without giving any of it to another, or if he
is unable to eat the whole, he takes it home with him, or gives it to his
servant to take care of, if he has one, otherwise he puts it into his own
_saptargat_, or square leather bag, which they carry always with them for
such purposes, or for preserving any bones which they have not time to pick
thoroughly, that they may clean them well afterwards, and that nothing may
be lost.

SECTION VI.

_How they make the Drink called Cosmos._

Cosmos is made from mares milk, in the following manner: They fasten a long
line between two posts fixed in the ground, and to it they tie the young
foals of the mares which are to be milked, by which means the mares are
induced to stand quietly beside their foals, and allow themselves to be
milked. If any mare happens to be unruly, her foal is brought, and allowed
to suck a little, after which the milker again succeeds. Having thus
procured a quantity of new drawn milk, it is poured into a large skin bag,
which is immediately agitated by blows with a wooden club, having its lower
end hollow, and as large as a man's head. After some time the milk begins
to ferment like new wine, and to acquire a degree of sourness. The
agitation is continued in the same manner until the butter comes; after
which it is fit for drinking, and has a pungent yet pleasant taste, like
raspberry wine, leaving a flavour on the palate like almond milk. This
liquor is exceedingly pleasant, and of a diuretic qu