Yak dung is the only fuel used over the greater part of Tibet, which is barren of both trees and coal. . . . Unfortunately, owing to the ammonia contained in it, it emits a very acrid smell, which even flavors any food cooked over it. Strangely enough, one becomes accustomed to this taste and subsequently finds for a time that food cooked in an ordinary way seems almost tasteless.1

During the Tai Ping rebellion in China and during a famine in ancient Egypt human flesh was sold in the open markets and the people abandoned the habit of cannibalism reluctantly.

1 , Oct. 7, 1923.