THE ALCOHOL INDUSTRY OF THE PHILIPPINE ISLANDS, Ill. 101 
TABLE I.—Analyses of basi—Continued. 
| 
Expressed as grams per 100 
liters of 100 proof spirits. 
Vola- 
tile Higher | Alde- | 
Source and age of sample. lacidetan Esters. Eitalnalicn|| leas. Saibe High- 
acetic. tile | Es- er Alde- 
acids.| te™S aleo- | hydes. 
Sample from Piddig; age 1 year __| 0.199} 0.0123} 0.0380) 0.0018 | 859] 53.0 165 ots | 
Sample from Piddig; age 2 years_| 0.082 | 0.0167} 0.0298 | 0.0071 | 229 
Sample from Piddig; age 3 years_| 0.056] 0.0280 | 0.0442} 0.0040 | 223 
Sample from Batak; age 3 years__| 0.066 | 0.0290} 0.0396 | 0.0443 | 202 
BEVERAGES MADE FROM FERMENTED RICE. 
The use of beverages fermented from rice is of ancient origin 
and very common among the natives of various parts of the 
Philippines and Malaysia. The historians of Magalhaes’ expedi- 
tion, which discovered the Islands in 1521, make frequent mention 
of their intoxicating qualities, and in 1686 Dampier™ writes as 
- follows of a rice beverage made by the natives of Mindanao. 
“At last he told us, That he had provided a Jar of Rice-drink to be 
merry with us, and after that we should go with him. 
“This Rice-drink is made of Rice boiled and put into a Jar, where it 
remains a long time steeping in Water. I know not the manner of making 
it, but it is very strong pleasant Drink. The Evening when the General 
[war chief] designed to be merry, he caused a Jar of this Drink to be 
brought into our Room, and he began to drink first himself, then after- 
wards his Men; so they took turns till they were all as drunk as Swine, 
before they suffered us to drink. After they had enough, then we drank, 
and they drank no more, for they will not drink after us. The General 
leapt about our Room a little while; but having his Load soon went te 
sleep.” 
Many other writers give accounts of the use of rice beverages, 
but the above is more or less typical of all. 
William F. Pack, governor of the Mountain Province, Luzon, 
states that all of the tribes of the Igorots use a fermented rice 
beverage calling it by the names tapuy or bubud. He states: 
“All old and a few young men among the Igorots use this liquor to 
excess, although when young men do, it is a matter of disgust and disgrace 
which no way affects the standing of the old men of a tribe, for they say 
that when a man becomes old he needs a certain stimulant to keep him in 
action.” 
The methods of manufacture vary greatly in different sections. 
* Voyages. London (1906), 1, 371. 
