78 PHILIPPINE RESINS, GUMS, AND OiLS 
The classification of gutta-percha depends largely on its flexibility, Beil 
freeness from bark and other forms of dirt. The first class product is 
almost pure white in color, and contains but a small amount of foreign 
matter. The second and third class gum has a pinkish tinge the amount 
of bark, stones, sticks, etc. varying from 20 per cent to 50 per cent or more. 
First class or white gutta is rarely worked over, but the inferior grades 
are almost always subjected to a cleaning process before being shipped, 
on account of the low price that “dirty” gutta commands in the Singapore 
market. 
The first step in the cleaning process is, to cut or tear the balls or 
rolls of gutta into small pieces. If the rolls are large they are often 
placed in hot water and allowed to soften slightly, in order to facilitate 
the separation of the sheets or strips. 
As soon as a large amount of the product has been thus prepared, a 
fire is kindled under a stone oven, in the top of which a large caldron, 
three feet or more in diameter, has been sunk. This caldron is filled two- 
thirds full of water, the “scrap” gutta dumped in, and the whole mass 
allowed to boil until the gum becomes soft and stringy. 
After boiling for a short time the bark contained in the “scrap” colors 
the water a deep blood-red-brown, and stains the softened gutta a pinkish 
tinge. Some of the Chinos add varying quantities of salt to the liquid, 
probably “to set’ the color, although they one and all deny that this is 
the reason. 
When the gutta is soft enough to be worked, it is dipped out with a 
bejuco sieve or a shovel, five or six quarts being placed in a heap upon a 
broad flat board. Over this steaming mass a sack is thrown, upon which 
a native, after dipping his feet in cold water, treads, thus causing the 
gum to spread out in a broad, flat sheet. If there is considerable dirt 
present it is usual to work over the mass with a large meat fork or a 
paddle, shaking out as much of the bark, etc., as possible. 
As soon as the forking process is finished, tramping is again resorted 
to, this time without the sack. When the gutta has again been worked 
into a sheet, water is thrown upon it, a native meanwhile brushing it 
vigorously with a stiff broom, and occasionally removing a large piece of 
dirt with his hands. 
While the sheet is being turned over, the board on which it has been 
resting is either brushed or washed clean. 
Tramping is done altogether with the heels, the men maintaining their 
balance by holding to a rope stretched, some five feet above the ground, 
in front of the board. 
After a time when the gutta becomes too hard to be dented by the heel, 
wooden mallets, or sticks similar to those used by the natives in hulling 
rice, are employed for beating. 
At the completion of each tramping or beating operation, a sheet 2 ft. 
wide, 3 ft. or more in length, and 1 in. thick, is obtained, which is folded 
into as small a roll as possible, preparatory to the next tramping. 
The cleaning operation being finished, the sheet is folded into an oblong 
mass, 12 in. long, 6 to 8 in. wide, and 5 in. thick, having a weight of from 
8 to 12 pounds. 
Three men, who receive a peso a day each, two working on the gutta 
and one carrying water, can clean three piculs per day. 
Another method of cleaning gutta-percha is to boil it in 
