75 



process which is explained later, did not whiten them. It 

 is a fact that in Mauban the water of the town fountain is 

 used to produce the fine white strips. During several years 

 of experiment, Mr. Finnigan found no place outside of 

 Mauban which produces strips equal in color to the Mauban 

 strips, but he has noted that the second best strips come 

 from San Fernando, Gumaca, where there is an especially 

 clear stream of water. 



In fact, all reports would seem to indicate that clear, pure 

 water is essential to the production of the finest white buri 

 strips, and only such should be used in all the processes of 

 the various methods outlined here. 



The Arayat process. — Mr. Robert Clauson, supervising 

 teacher, has determined the process of whitening buri strips 

 in Arayat, Pampanga, to be as follows: The segments are 

 separated from the midrib and rolled together loosely in 

 bundles the size of a plate so that the water may pass 

 between the segments. These rolls are placed in a large 

 jar ^ or vat of water containing tamarind leaves ^ and alum, 

 and the whole is boiled until about one-half of the water 

 has evaporated. During the boiling, the buri must be well 

 covered with tamarind leaves and must not be allowed to 

 project above the water. The rolls are then placed in a jar 

 full of clear water and left to soak for three days. The 

 strips are subsequently washed several times in the river 

 during a period of three days, and after each washing are 

 laid on the grass or along fences to dry. The oftener they 

 are alternately washed and dried the whiter and tougher 

 the material will be. After the final drying, which should 

 be thorough, the strips are rolled very tightly into bundles. 



The San Luis method. — The method of whitening buri 

 strips followed in San Luis, Pampanga, is described by Mr. 

 James H. Bass, supervising teacher. The unopened leaves 

 are brought down the Chico River in rafts. The segments 

 are removed from the midrib and boiled for four hours in 

 5 gallons of water to which 1 liter of nipa vinegar, a lump 

 of alum the size of an egg, a handful of tamarind leaves, 



* Tin cans should not be used for boiling acid solutions. Use 

 earthen jars. 



' Tamarindus indica. 



