102 GIBBS AND AGCAOILI. 
Calmette™ states that in Saigon the rice is allowed to germinate five 
days in a large shallow basin and then is dried in a wooden kiln. This 
malted rice has a low diastatic power. The Chinese, Japanese, and An- 
namites make agreeable fermented beverages from rice and various 
aromatic plants. 
The process of manufacture among some of the Igorots is as 
follows: 
The rice is boiled and put in baskets to dry. When dry it is mixed 
with a small quantity of bubud, which is a mixture of powdered rice, or 
rice flour, the roots, leaves, seeds, and flowers of a plant called anguad, 
lad-lad-king, or in-wood.* The whole is then made into a pasty ball with 
water, dried in the sun, and powdered. Jars are half filled with this 
mixture and set away to ferment. The beverage can be drunk after three 
days. It is sometimes diluted with water to reduce its strength. 
A more detailed description of the customs and process of 
manufacture in northern Luzon by H. Otley Beyer is appended. 
At our request, two samples of tapwy were obtained by Goy- 
ernor Pack and forwarded to the Bureau of Science in sealed 
bottles. One was preserved by the addition of chloroform and 
one by formaldehyde. Both samples contained a considerable 
amount of suspended organic matter which settled upon standing, 
leaving a clear supernatent liquid. This was filtered and the 
filtrate analyzed. 
TABLE I.—Analyses of tapuy. 
Sample | Sample 
No. 1. No. 2. 
Density and constituent. Preserved | Preserved 
with form-| with chlo- 
aldehyde. roform. 
——— a SS = — | 
Density ce J. tt: ib Sl ok ee Ee EE Poe I 0.9988 0.9980 — 
Solids a2 es ces Be oe ee en re | 2.26 3.16 
iNfeh aha oes OOS Ne Ag CCE eae ae | 0.84 0.49 
Reducing sugars 22054 seee* te eee ae es | none | 0.34 
\Acidity/as!aceti¢ 22252222208 on ea ee See 0. 636 0. 642 
Alcoholics 2255 = Ja2 saeeee ep shee eae ee sae eee eencateetenee 8.85 | 12.95 
Sucrose. 2-4: S*. Saas ewe hoe a eee ee eee ee Soe | none | none 
Jenks describes another Igorot drink as follows: 
“The Bontoc man prepares another drink which is filthy, and, even they 
themselves say, vile smelling. It is called “sa-fu-eng’,” is drunk at meals, 
and is prepared as follows: Cold water is first put in a jar, and into it 
are thrown all sorts of cooked rice, cooked camotes, cooked locusts, and 
cooked flesh and bones. The resulting liquid is drunk at the end of ten 
days, and is sour and vinegar-like. The preparation is perpetuated by 
* Viertelj. Fortschr. Chem. Nahrungsm. (1894), 9, 98. 
* Bidens pilosa L., Compositae, a cosmopolitan tropical weed. 
