108 GIBBS AND AGCAOILI. 
and give rise to various grades of beverages. The mountain 
Mandayas of Cateel, Manorigao, Caraga, and of the district well 
to the south of Compostela, evaporate only one-fourth of the 
sugar-cane juice, thereby producing a beverage of a milky color 
and sweetish taste that has a deleterious effect on those not 
accustomed to it. The Manobos (both conquistas and non-Chris- 
tians) of the Upper Agusan, Ihauan, and Argauan districts, 
evaporate the liquid to one-half and produce a drink that, 
although milky in appearance and somewhat sweetish in taste, 
does not produce such unpleasant results. However, the tuba 
made by the Mandayas residing along the Agusan River to the 
south of the town of Moncayo, by the Mangguangans, and by 
the Debabaon group of Manobos in the district at the headwaters 
of the Salug River is prepared on a heaping fire, and boiled 
down rapidly until it acquires a fine chestnut color and an odor 
that can never be mistaken. This is a beverage that, after a 
fair amount of fermentation, proves palatable, wholesome, and 
exhilarating. After cooking, the concoction is left to ferment 
for a certain period of time in jars, or earthen pots, or in absence 
of these, in bamboo joints. 
Fermentation.—The longer the period of fermentation, the 
finer the quality of the resulting liquor. Five days are sufficient 
to render it drinkable, but, as a general rule, it is left longer. 
Tuba (intus) that is a few months old is of a translucent, amber 
color, and smells strongly like rum. It is a wholesome drink, 
much stronger than coconut tuba, and not attended with the 
after-effects that are the result of over-indulgence in some other 
inebriating drinks. 
The occasions for drinking are as follows: (1) Religious and 
social feasts, (2) the arrival of visitors, (8) the desire to make 
a good bargain, or to secure any other end by convivial means, 
and (4) the acquisition of an unusual amount of meat or fish. 
Although this liquor is invariably used during religious feasts, 
yet neither during the feast itself nor in the preparation of the 
tuba have I ever observed any religious ceremony. It is true 
that when the ligisan or crushing appliance is set up, the fowl- 
waving ceremony (kwyab, Manobo and Mandaya) followed by 
the payas or “‘blood-unction” is performed. I witnessed these 
ceremonies in several parts of the Agusan River Valley. How- 
eyer, such ceremonies are customary on the erection of houses, 
smithies, and so forth, and bear no relation to the actual pro- 
duction of the drink. 
