368 



The Tinguian 



Meat is cut up into small pieces, and is served in its own juice. The 

 diner takes a little cooked rice in his fingers, and with this dips or 

 scoops the meat and broth into his mouth. Greens are eaten in the 

 same manner. 



Halved coconut shells serve both as cups and as dishes (Fig.5, 

 No. 6). Wooden dishes are likewise used, but they are employed 

 chiefly in ceremonies for the feeding of the spirits or to hold the 

 rice from which a bride and groom receive the augury of the future 

 (Fig. 5, Nos. 4-5). 



Baskets, varying considerably in material, size and type, are much 

 used, and are often scattered about the dwelling or, as in the case 

 of the men's carrying baskets, are hung on pegs set into the walls-. 



fig. 6. 

 Spoons and ladles. 



Somewhere about the heuse will be found a coconut rasp (Fig. 5. 

 No. 11). When this is used, the operator kneels on the wooden stand- 

 ard, and draws the half coconut toward her over the teeth of the 

 blade. The inside of the shell is thus cleaned and prepared for use as 

 an eating or drinking dish. Torches or bamboo lamps formerly sup- 

 plied the dwellings with light. Lamps consisting of a section of bam- 

 boo filled with oil and fitted with a cord wick are still in use, but 

 for the most part they have been superseded by tin lamps of Chinese 



