FIG. 29. RICE PLANTER WITH BAMBOO CLAPPER ATTACHED TO TOP.

At nightfall of the day in which the planting has been completed a
_mabalian_ cooks fish and rice, which she carries to the _parobanian_.
Early next morning the family goes to the field and eats this offering
which "belongs to Taragomi, so should be eaten at his house." From this
time until harvest the fields must be guarded against birds and animals,
but no further offerings take place unless unusual conditions should
satisfy the owner that the spirits are demanding more gifts. When
harvest time comes the owner and a few of his friends will go to the
field and pull a few of the fresh stalks, which they place in the
_pEmEg'ge_ and _parobanian_, meanwhile addressing the spirits, and the
cutting of the rice begins. This is done by women who, for this purpose,
employ a small knife called _gElat_ (Plate XXIXd). The last grain to be
cut is that about the _parobanian_. The _mabalian_ cooks a little of the
new rice in the house and places a part of it in the various _tambara_
and shrines; then, having placed a number of rice stalks on the floor,
she offers them one by one to the spirits. Not until she has finished
can any of the prepared food be eaten. The balance of the crop lies in
the sun until dry, when it is tied in bundles and placed in the granary.

When all the harvesting is finished the people will make a festival
known as _Gatokbia-an_, or _pakakaro_. Ordinarily each family will have
its own celebration, but at times all the inhabitants of a village will
join in one great celebration. The period of toil and doubt is past, the
food supply is assured, and the people gather to give thanks. No New
England Thanksgiving dinner is prepared with greater thought, or less
regard for expense, than that which is made ready at this time. The
finest of the rice, cocoanuts[sic], eggs, chickens, fish, shrimps, and
many other edibles are prepared and placed in certain dishes which are