Burma . .The chew of betel is made up of the fresh leaf of the betel-vine (kiui-yuit, No. 409)smeared with moist slaked lime {tori) and folded over slices of the nut of theareca or betel palm. Dried tobacco-leaf, cutch and spices—cinnamon and cloves—are frequently added. A betel-chewing is a common phrase for about aquarter of an hour. Old people who have lost their teeth pound up the betelin a small brass mortar {kun-dyeik) for chewing. The spittoon (tue-gan) isindispensable. The native tea is prepared by hill-tribes of the North. It is either in dryballs the size of a fist (sin-chi)or loose
Burma . .The chew of betel is made up of the fresh leaf of the betel-vine (kiui-yuit, No. 409)smeared with moist slaked lime {tori) and folded over slices of the nut of theareca or betel palm. Dried tobacco-leaf, cutch and spices—cinnamon and cloves—are frequently added. A betel-chewing is a common phrase for about aquarter of an hour. Old people who have lost their teeth pound up the betelin a small brass mortar {kun-dyeik) for chewing. The spittoon (tue-gan) isindispensable. The native tea is prepared by hill-tribes of the North. It is either in dryballs the size of a fist (sin-chi)or loose {leppetchauk), or ispickled (leppekkaii). The drytea is infused in the Chinesefashion {lepp^yye, No. 146). When the platters have beenrinsed after the evening mealand the tables put hy—sabwi-hmauk—which gives the nameto the hour, the days work isover and the young womensmarten themselves up to receivetheir beaux. The chief toilet-requisite is the face-powder {than-dkkd)—the cream-coloured barkK. 141. QETTING FIRE BY THE NATIVE METHOD. 66 BURMA
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31, booksubjectethnology
