THE ALCOHOL INDUSTRY OF THE PHILIPPINE ISLANDS, Ill. 105 
The liquid bubid, or baiyax, begins to form in the jar within 
a few hours, and continues to form for the following three days. 
The remaining solid part (lamoxna) of the rice is known as 
binabudan in the Pure Ifugao dialect, and as lipdg in the Sub- 
Ifugao dialect. This solid part is eaten, after the liquid part 
(ddnum-na) has been consumed, and is highly esteemed as a 
food. 
If the bubuéd is wanted for immediate use, its consumption 
begins as soon as the formation of the liquid is complete; that 
is, on the third day after the mahaiig. It is then sweet and 
only slightly intoxicating. However, it is usual to wait several 
days longer, when the liquor rapidly increases in intoxicating 
power. About the fifth day it is known as ndpgut, that is, 
“powerful.” At this period the drink is at its best, but it can 
be kept about ten days longer before it becomes too sour and 
bitter to drink.” 
When thoroughly napgit, this bubud is very intoxicating, and 
one quart of it is sufficient to completely intoxicate any man, 
white or brown, except an Ifugao priest of the first rank. My 
observation has been that it requires less of the liquor to intoxi- 
cate the average white man than it does the average Ifugao. 
Some varieties of bubid ferment much more rapidly than 
others. These variations seem to be due almost entirely to the 
kind of rice used. Certain kinds of white rice will produce 
ndapgut liquor in three days or less. On the whole, however, 
bubud made from the red rice, daydkot, is the best produced. 
While this drink is used to a certain extent by all classes 
of Ifugaos, by far the greater part of it is used by priests in 
religious ceremonies. It is a sacred drink, and very few cere- 
monies are conducted without its use. All priests of the first 
rank, of whom there are about 150 in the Subprovince of Ifugao, 
are engaged in ceremonies approximately two out of every three 
days during the year, and probably consume about 150 liters 
each per year. 
The drink is not ordinarily used by children, and very little 
* When water is added to buébiud to increase the quantity, it is known 
as naliténgan and is then considered to be of distinctly inferior quality. 
Pulverized chili peppers (pdktiu) are often added to bubid used by priests 
in order to make it “tasty.” This napaktiwan liquor is said to have a 
sobering and clearing effect upon the brain. It has a very sharp, biting 
taste, and an Ifugao is held not to be really a “man” until he can accustom 
himself to its use, and take it without a grimace. 
111016——4 
