_Of their Food._
They eat indifferently of all dead animals, even such as have died of
disease; and among such numbers of cattle and flocks, many animals must die
almost continually. Bat in summer, when they have plenty of cosmos, or
mares milk, they care little for any other food. When an ox or horse
happens to die, they cut its flesh into thin slices, which they dry in the
sun and 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.