340 THROUGH CENTRAL BORNEO 



recumbent position, axes, parangs, the small knives used 

 for cutting paddi and other knives, spears for killing pigs 

 as well as those for fish, fish-hooks and lines, the sharp- 

 ening stone and the hammer used in making parangs and 

 other iron utensils. The guardians of the ladang and 

 the implements are to be regaled with new paddi. 



Blood of pig and fowls mixed with new rice having 

 been duly offered to antoh, the mixture is smeared on the 

 kapatongs and implements and a small quantity is also 

 placed on a plate near the trays. Here also stands a 

 dish of boiled rice and meat, the same kind of food which 

 is eaten later by the family. The owner with wife and 

 children having concluded their meal, all others present 

 and as many as care to come are welcome to partake of 

 new rice and meat and to drink tuak. 



On the following day they go to the ladang to cut 

 paddi, but barely half the number that took part in the 

 feast assist in the work. The first rice spear that is 

 cut is preserved to be taken home and tied underneath 

 the roof outside the door. This is done in order to pre- 

 vent birds, monkeys, rusa, or babi from eating the paddi. 

 At the ladang rice is boiled, and on this occasion the 

 family and their guests eat at the same time. When the 

 first baskets of new paddi arrive at the storehouse and 

 the grain is poured out on the floor, a little blood from a 

 fowl sacrificed is smeared on it after the necessary offer- 

 ing to antoh has been thrown up into the air. 



Upon the death of a man who was well-to-do, the body 

 is kept for a period of seven days in the coffin, within the 

 family dwelling-house, but for a poor man one day and 



