312 WILD FOOD PLANTS OF THE PHILIPPINES 



babae, which has a soft, sweet taste. The latter is made from 

 the more concentrated syrup. 



The process of manufacture is in general as follows: First, 

 sugar-cane juice is collected in large jars at a mill. This juice 

 is heated in open pans until it reaches a certain degree of concen- 

 tration, which varies according to the quality of basi desired. 

 When boiling begins, crushed leaves or powdered bark of binuiiga 

 is added to the juice. The scum is removed while the mixture 

 boils. When a desired concentration has been reached, the syrup 

 is poured into large jars (tinajas) and allowed to cool. On 

 the following day, a considerable quantity of crushed binuiiga 

 leaves is put into the jars, which are then tightly covered. After 

 two or three months, the crushed leaves are replaced by pow- 

 dered bark, which is supposed to improve the flavor of the basi. 

 The amount of bark used influences the quality very greatly, 

 as increasing the quantity makes the basi more piquant and 

 intoxicating. Aging is said to improve the quality. This is 

 frequently done in jars, which are buried underground. 



Other ingredients are sometimes added to the basi. The ad- 

 dition of the husks of cacao fruit or coffee beans makes the 

 drink slightly bitter, powdered pepper gives it a pungent taste, 

 while the bark of Eugenia cinnini (duhat) is said to make it 

 more astringent. 



When binuiiga bark is not available, the bark of kariskis, 

 Albizzia lebbekoides, can be substituted. The leaves of kariskis 

 are, however, not used, so other ingredients must be added. 



Macaranga tanarius is a small tree reaching a height of 4 to 8 

 meters. The leaves are alternate, 10 to 25 centimeters long, 

 shield-shaped, with the petiole attached to the lower surface 

 within the margin. 



This species is very common and widely distributed in open 

 places and second-growth forests throughout the Philippines. 



Family ANACARDIACEAE 



Genus DRACONTOM ELUM 

 DRACONTOMELUM DAO (Blanco.) Merr. & Rolfe. (Figs. 46, 47). Da6. 

 Local names: Dad (Bataan, Rizal, Laguna, Tayabas, Camarines, Albay, 

 Sorsogon, Masbate, Samar, Negros, Lejrte, Palawan, Mindoro, Cotabato, 

 Zamboanga) ; liabcis (Butuan); kamdrak or kamdrag (N. Luzon); lupigi 

 (Cagayan) ; makaddeg (Ilocos Norte) ; mamdkaii (Agusan, Davao) ; mdkau 

 (Agusan, Cotabato); malaiyau (Tayabas). 



The fruits are yellow, rounded, about 2 centimeters in diam- 

 eter, and have an edible pulp aroun^. the seed. 



