Burma . seasoned with turmeric (saiiwin), capsicum {ngayottki— chilli), and either salt-fish or ngapi (p. 92). Fresh fish, prawns, or meat are added if avail-able. In default of cultivated vegetables, wild greens of all sorts, bamboo-shoots and sprout-ing leaves, are used. Pickles of lime and other fruits are used as separate relishes. There are two meals in the day, both of the same nature. The morning meal is eaten at about nine oclock, the other before dark. Meals aie taken by the household in common. The housewife or daughter gets mats ready in the kyanneing and places in the centre a byat

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Burma . seasoned with turmeric (saiiwin), capsicum {ngayottki— chilli), and either salt-fish or ngapi (p. 92). Fresh fish, prawns, or meat are added if avail-able. In default of cultivated vegetables, wild greens of all sorts, bamboo-shoots and sprout-ing leaves, are used. Pickles of lime and other fruits are used as separate relishes. There are two meals in the day, both of the same nature. The morning meal is eaten at about nine oclock, the other before dark. Meals aie taken by the household in common. The housewife or daughter gets mats ready in the kyanneing and places in the centre a byat—a large, deep, wooden platter, lacquered red— into which she turns out the cooked rice {tainin). In the middle of the rice is set a bowl with the curry and a spoon. The family squat round , T 1 1 l_ 1J J 1 38. STAND FOR THE DRINKING- the byat, or if a large household round several. water. ffii ^1 ^iTtiiT^- M| ^Mj 4 >^T ^^m IMIIIIiroiiHlM Mi^^Md i^Us^k |Hp9!r^ V ||H Mm Iv wpgaarr; ^fcj ^ffl. DOMESTIC WORK 65

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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31, booksubjectethnology