106 GIBBS AND AGCAOILI. 
by women. The chief occasions on which they use it are cere- 
monial] nights of general license (liu-liwa), and at harvest feasts, 
etc. Some men can drink very little and avoid taking it when- 
ever possible. On the other hand, there are a few more or 
less habitual drunkards, who probably consume over 190 liters 
each per year. However, these are very few, as drinking out- 
side of religious ceremonies and special occasions is looked down 
upon by the great majority of the people. Habitual drunkards 
are frequently spoken of with contempt as being persons lacking 
proper self-control and sense of propriety. 
An accurate estimate of the total quantity of this rice drink 
which is used by all of the tribes above mentioned is rather 
difficult to make. In the Subprovince of Ifugao the total quan- 
tity used is approximately 774,032 liters per year, or 6.6 liters 
per person. An estimate made by myself in consultation with 
Lieutenant-Governors Early of Bontck and Miller of Lepanto 
places the total quantity consumed by all the tribes at 3,096,500 
liters per year. 
REPORT ON DRINKS AND DRINKING AMONG THE MANDAYA, 
MANOBO, AND MANGGUANGAN TRIBES. 
By JOHN M. GARVAN. 
The following observations were made during two trading 
expeditions to the Upper Agusan River in 1907 to 1908, and 
during a trip of five months (1909 to 1910), in the interests 
of the Bureau of Science, to the Upper Agusan, Upper Cateel, 
Upper Caraga, and Upper Salug Rivers, and apply not only 
to these districts, but, according to trustworthy accounts, to the 
Tagum, Libaganon, and Hijo districts, thereby including almost 
in its entirety that part of Mindanao that lies east of the Central 
Cordillera between 7° and 8° north latitude. 
-There are in use in these regions seven drinks which may 
be classified as follows: 
(1) A brew made from the expressed and fermented sugar-cane juice, 
called tuba by Mandayas and Mangguangans, and intus by Manobos. 
(2) Honey-mead, called bdis. 
(3) A beverage made from the sap (called tunggang) of the sugar palm 
or cabo negro, as well as the sap of the bahi or fish-tail palm. 
(4) The sap made to flow from sugar-cane of an especially large variety. 
(5) The sap of the nipa, called paug. 
(6) The sap of the coconut called tuba sa niug. 
(7) The common native vino. 
I will not refer to the sixth and seventh drinks above men- 
