104 GIBBS AND AGCAOILI. 
then placed in the palyuk and boiled dry. The cooked rice is 
spread out in a rattan winnowing tray (ligdw), and when 
partially cooled is sprinkled with yeast (bindkbok).2* This 
yeast is thoroughly mixed with the rice by means of a wooden 
rice paddle. When this is accomplished, the surface of the rice 
is smoothed with the paddle, and covered with banana leaves 
which have been previously softened by warming over the fire. 
The rattan tray with its contents is then set away on a shelf 
in the back of the house, and the first part of the process (known 
as thd-ang) is finished. 
The above work has been accomplished in the forenoon of the 
first day. On the. second day, the fermentation (known as 
tumnoh) begins to be visible, and has sufficiently progressed 
on the morning of the third day to call for the mahaiig, the last 
process of the manufacture.** The mahaiig is the removal of 
the fermented rice from the rattan tray, and the placing of it 
in the large earthenware jars called buhis. ‘These jars are 
all of Chinese origin and are very highly prized by the people. 
After being filled, the mouths are tightly covered with banana 
leaves tied in place with bark cords. The jar is set away on the 
shelf, and the process is completed.** 
“This yeast is made by mixing finely ground rice with certain vegetable 
ingredients—the exact composition of which is a secret known only to the 
priests—and water. The resulting product is molded, while still wet, into 
little balls which later become hard and may be kept for a long time. 
Before using, it is pulverized to a fine white powder. It is made only by 
high ranking priests, and, during the process, no women or children may 
enter the house. The manufacture is accompanied by a certain religious 
ceremony. If mixed without this ceremony, it is believed that the yeast 
would either have no value as a ferment or would produce bibid of a 
very inferior and even dangerous quality. People who wish to make their 
own bubud, purchase a small quantity of the bindkbok from a priest. 
Since writing the above, I have learned some further details with regard 
to the manufacture of this yeast. The most important plant used is called 
6nwadd, in Ifugao, and its scientific name is Cosmos caudatus HBK., Com- 
posite. The other plants used have no value as yeast producers, and are 
used only for religious reasons. They are sacred plants, commonly used 
in many different religious ceremonies. ; 
*> The principal taboos on the making of bibud are: It may only be made 
by men; and, no woman may enter the house during the mahaiig. 
*The process of manufacture described in this paper is the one in 
ordinary daily use. However, for certain special ceremonies, when a 
considerable quantity of the liquor is to be made, the work is performed 
only by priests, and the process is much elaborated by the addition of 
certain religious ceremonies accompanied by curious antics on the part of 
the performers. 
