国立情報学研究所 - ディジタル・シルクロード・プロジェクト
『東洋文庫所蔵』貴重書デジタルアーカイブ
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| 0171 |
The Pulse of Asia : vol.1 |
| アジアの鼓動 : vol.1 |
引用情報
OCR読み取り結果
scene that followed was like the feeding of wild animals in
a menagerie. Each man grasped a bone, and with his knife
and teeth ripped off huge chunks of meat or fat, and with
a mighty sucking and smacking drew them into his mouth.
The daintiest portions, the head and liver, were offered to
the elders of the feast, who skillfully gouged out an eye and
yanked out the tongue. When the edge of appetite had been
appeased with two or three pounds of meat and a pound or
two of fat, most of the guests took a drink of soup, and then,
with idly hanging greasy hands and greedy eyes, watched
while the epicure cracked and sucked a bone, and one or
two of the more skillful carvers prepared a delicate hash.
The fat tail, which is really delicious, a selected portion of
the liver, and a good supply of other fat and meat were most
cleverly sliced into fine fragments and mixed with soup in the
bottom of one of the bowls. When the mixture was ready,
each man rolled up a handful and sucked it noisily into his
widely distended mouth, or, as a mark of respect and affec-
tion, put it into the mouth of his neighbor. The meal was
over in an incredibly short time — the last bones were cracked
and thrown to the edge of the kibitka; bowls of soup, fol-
lowed by kumiss, were again passed around; the big top-
boots were oiled by cleaning the greasy hands upon them;
the beards were stroked; and the main business of life was
over. Day after day the diet is the same as at this feast,
except that the amount of meat is less and of kumiss more.
The mutton is occasionally fried or boiled in its own fat,
or roasted on a spit. Sometimes a young colt is killed,
and is eaten as the greatest of delicacies. The meat, the one
time that I ate it, tasted like a cross between the best grades
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