THE NETHERLANDS-EAST-INDIES. 21 



8. FOOD. 



a. of the carriers and the workmen. The chief food of most natives 

 is rice; in the eastern part of the archipelago it is quite or partly 

 replaced by Indian corn (djagoong) and sago. If possible let them 

 procure their own food: this saves much trouble. But is is not 

 always possible, so that then the traveller has to furnish it. Do 

 not think that the native does not mind what kind of rice he eats, 

 on the contrary, he is very particular, and though if he had to 

 pay it himself he might put up with a cheaper and inferior quality, 

 what he gets from his employer should be first rate, as good as 

 used in our own home. If therefore it is necessary to purchase and 

 bring along a large quantity of rice for the natives food, it should 

 not be done except with expert and reliable advice. 



With his rice the native eats other food, e.g. fish, red pepper, 

 salt, cocoa-nuts, vegetables. It is essential to their health to vary 

 this food and not to be too economical with it, of course with 

 suitable moderation and judgment. If the country is suitable for it, 

 the easiest way is to give them a certain amount of money daily, 

 for which they have to procure their own additional food. In this 

 case however there is the objection that the money received for 

 food is often spent otherwise or gambled away. If the traveller 

 buys himself, he should take care not to be cheated. 



If the rice has to be brought along and kept for a long time, 

 don't pack it in air-tight closed tins, as it soon grows musty in 

 them. On the other hand it must not get wet: especially in the 

 case of watertransport, this should also be taken care of. Regular 

 and thorough shaking of the rice is absolutely necessary and if 

 possible thorough drying. Djagoong is much easier to keep and 

 to carry. Fish too should be kept quite dry. 



For the daily portions of food local experts should be consulted 

 beforehand. Occasionally an extra treat should be given, preferably 

 after uncommon work, so that it comes somewhat in the form of 

 a reward. For this may be used a piece of venison, a goat, a couple 

 of fowls, fresh fish, and the like and some tobacco. 



b. of Europeans. Frugality in food is advisable to any traveller. 

 He who can get accustomed to the tiffin (rice-table) will soon ex- 

 perience that this is a great help to those who have to work inland 

 Rice may be procured nearly everywhere and most of the additional 

 food can be brought along in bottles, dried or as w sambal", if one 

 cannot get it on the spot, as for example the dried meat of deer- 

 or boar (dendeng). A native woman should be consulted. 



