with the coast natives and Chinese, while the latter is produced by
mashing the fruit of a small wild pepper, locally known as _katombal_.

Rice, after being allowed to dry, is stored without being separated from
the straw. When a supply is needed a bundle is laid on a piece of hide
and is beaten with a wooden pestle, wielded by a woman or a slave. This
separates the grain, which is gathered up and placed in a wooden mortar,
where it is again beaten with the pestle until the outer husk has been
loosened. To remove the chaff the rice is taken from the mortar, placed
on a flat winnowing tray (Fig. 13), and tossed and caught, until the
wind has carried away the lighter husks, thus leaving the grain free.
This is placed in a pot, a small quantity of water is added, and the
vessel is placed over the fire. Here it is allowed to remain only until
it begins to boil, when it is placed on the ashes, near enough to the
fire to keep it hot. From time to time the woman turns the jar until the
contents is cooked through, wren each grain stands out free from its
fellows.[13]

[13] This is the usual way of preparing rice throughout the archipelago.

FIG. 13. RICE WINNOWER.

Other vegetable foods are eaten raw, or are cooked with water and salt,
with perhaps the addition of a little meat broth or a sour[sic].

[Transcriber's note: "sour" should read "soup."]

Small birds and fish are cooked without other treatment than a hasty
cleaning; but the flesh of larger fowls, deer, and pig is generally cut
into small cubes and cooked with condiments in a jar or small Chinese