840 
numbers and lead a pampered existence, being provided with well- 
thatched houses in which they may seek shelter from the sun or rain. 
These houses open from yards sunken in the stone courts of the houses 
of the owners. Cooked food is often prepared for the pigs and is served 
to them from wooden buckets, in troughs of wood or stone. The pigs 
thus carefully raised do not furnish a part of the ordinary food supply, 
but are reserved for consumption at ceremonial feasts. Chickens are kept 
in some abundance, and some of the more wealthy Igorots own carabaos 
which are usually allowed to run in a half-wild state, so that it is necessary 
to organize a regular hunt in order to kill them. ‘They are never em- 
ployed as draft animals but, like pigs and chickens, are eaten at 
ceremonials. In a few of the settlements a small number of horses are 
kept. They are not ridden, but serve as a source of food supply. Dogs 
are raised in considerable numbers. Some of them are used by their 
owners in hunting, but the majority are kept to be killed and eaten at 
ceremonials. However, occasionally the ordinary bill of fare is helped 
out with a little dog meat. 
The Bontoc Igorots have manufactures of some importance. They 
occasionally roll cigars, but as a rule prefer to smoke their tobacco in 
pipes. They make basi in considerable quantity and sometimes have 
enough not only to satisfy their own necessities, but to sell to others. 
The apparatus used for extracting the cane-juice may properly be 
dignified by the term “mill.” It consists of two vertical, wooden 
cylinders, one of which is geared to the other. ‘To the upper end of one 
of the cylinders a long wooden beam is fastened, and men and boys fur- 
nish the necessary motive power by pushing on this beam. (PI. XLI, 
fig. 2.) The cane is fed between the cylinders and there is a receptacle 
in which is caught the juice, which is subsequently boiled for six or seven 
hours. A handful of vegetable ferment is then thrown into it and it 
is allowed to stand for four or five days, when fermentation is complete. 
The fermented liquid is then poured into large, earthen jars and tightly 
covered. It will keep for four or five months, but ultimately turns into 
vinegar. . 
The Bontoc Igorots also make another fermented drink, called tapuy, 
from rice. They also prepare a very limited amount of cane-sugar. 
The women roll strips of bark into coarse thread (Pl. XLITI, fig. 1) 
which they weave into cloth on primitive looms. In a few towns they 
weave cotton clouts and blankets of quite elaborate design and varied 
pattern. The making of basket-work is one of their most important 
industries. They weave not only basket caps for the hair, which are 
made of brightly stained rattan and are often highly ornamental, but 
rattan sleeping caps; baskets for serving food; for confining chickens; 
for carrying rice and camotes; for rain shields, and for a variety of other 
purposes. Pottery of very good quality is manufactured in several towns, 
notably in Samoki and in Bitwagan. Other towns make clay and metal 
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