Not Everyone Makes it Through the Gobi Desert

The station-houses on the desert were nothing more than a collection of mud huts near a surface well of strongly brackish water. Here, most of the caravans would put up during the day, and travel at night. There was no such thing as a restaurant; each one by turn must do his own cooking in the inn kitchen, open to all. We, of course, were expected to carry our own provisions and do our own culinary work like any other respectable travelers. This we had frequently done before where restaurants were not to be found. Many a time we would enter an inn with our arms filled with provisions, purchased at the neighboring bazaars, take possession of the oven and cooking utensils, and proceed to get up an American meal, while all the time a hundred eyes or more would be staring at us in blank amazement. But here on the desert we could buy nothing but very coarse flour. When asked if they had an egg or a piece of vegetable, they would shout “Ma-you” (“There is none”) in a tone of rebuke, as much as to say: “My conscience! man, what do you expect on the Gobi?” We would have to be content with our own tea made in the iron pot, fitting in the top of the mud oven, and a kind of sweetened bread made up with our supply of sugar brought from Hami. This we nicknamed our “Gobi cake,” although it did taste rather strongly of brackish water and the garlic of previous con[pg 185]tents of the one common cooking-pot. We would usually take a large supply for road use on the following day, or, as sometimes proved, for the midnight meal of the half-starved inn-dog. The interim between the evening meal and bedtime was always employed in writing notes by the feeble, flickering light of a primitive taper-lamp, which was the best we had throughout the Chinese journey.