THE ALCOHOL INDUSTRY OF THE PHILIPPINE ISLANDS, II. 107 
tioned for the simple reason that they are sufficiently well known 
and, also, because their use is confined almost exclusively to 
coast towns and to Bisayas. 
TUBA OR INTUS. 
The most common and popular drink in the above-mentioned 
regions is a beverage called intws by the Manobos and tuba by 
the Mandayas and Mangguangans. 
Extraction of the juice of sugar-cane.—A sufficiency of sugar- 
cane is cut down and brought by the female members of the 
family to the spot where the crushing appliance has been estab- 
lished. This consists of the trunk of a bahi or anahao palm 
tree rudely supported in such a way that by means of a small 
eross-piece it can be rolled back and forth over a rough-hewn 
board. The sugar-cane, being peeled and cut into pieces about 
30 centimeters long, is placed piece by piece on the rough-hewn 
board and crushed by the weight of the cylindrical log rolling 
over it. The juice flows into bark platters or any other crude 
receptacles placed underneath. 
The amount of juice sufficient for the exigencies of the occa- 
sion having been prepared in this way, it is brought, not usually 
to the house, but to a secret, shady place in its vicinity. I may 
here add that, for reasons to be explained later, much secrecy 
is observed in the preparation. 
The ferment.—The next process, if it has not already been 
completed, is to pull up a quantity of lankawas (Manobo) or 
pal-la?> (Mandaya and Mangguangan) roots and, after slicing 
them into thin pieces (the thinner the better), to pound them 
in an ordinary rice-mortar. 
The cooking.—All is now ready for the fire. A kaha or kiaja 
(small iron caldron) quarter-spherical in shape and usually ap- 
proximately 50 centimeters in diameter, or an ordinary home- 
made earthen pot, is set upon the fire, and in the center of it is 
placed a slatted bamboo cylinder (approximately 10 centimeters 
in diameter) around which is piled the mashed lankawas or pal-la 
root. As much sugar-cane juice as the cooking utensil can 
contain is then added and allowed to boil slowly until it acquires 
sufficient strength, a fact that is ascertained either by a meas- 
uring rod for gauging the quantity of liquid that has evaporated, 
or by the color, or by the smell, or by all three methods. 
Various grades.—These three tests vary in different localities 
* Cordyline terminalis Willd. 
