Although the Khasis are such varied feeders, there are some clans
amongst them which are prohibited by the ordinance of _sang_, or taboo,
from eating certain articles. The following are some instances:--

The Cherra Siem family cannot eat dried fish (_'khá-piah_); the
Siem of Mylliem must not eat the gourd (_u patháw_); a fish called
_ka'khá-lani_ is taboo to some of the _Siem-lih_ class. Some of the
Wár people must not eat _ka ktung_ (preserved fish), and the clan
_'khar-um-núid_ in Khyrim is debarred from the pleasure of partaking
of pork. The flesh of the sow is _sang_ to the _'dkhar_ clan, although
that of the male pig may be eaten.


Drink.

The Khasis are in the habit of regularly drinking considerable
quantities either of a spirit distilled from rice or millet (_ka'iad
pudka_), or of rice-beer, which is of two kinds (1) _ka'iad hiar_,
(2) _ka'iad um_. Both of these are made from rice and, in some places,
from millet, and the root of a plant called _u khawiang_. _Ka'iad hiar_
is made by boiling the rice or millet. It is then taken out and spread
over a mat, and, when it cools, fragments of the yeast (_u khawiang_)
are sprinkled over it. After this it is placed in a basket, which
is put in a wooden bowl. The basket is covered tightly with a cloth
so as to be air-tight, and it is allowed to remain in this condition
for a couple of days, during which time the liquor has oozed out into
the bowl. To make _ka'iad um_ the material, the rice or millet from
which the _ka'iad hiar_ was brewed, is made use of. It is placed in
a large earthen pot and allowed to remain there for about five days
to ferment, after which the liquor is strained off. _Ka'iad hiar_ is