112 GIBBS AND AGCAOILI. 
thousands. During my last trip to the Upper Agusan, I visited 
the settlement of Sinantan, a Mangguangan headman. My com- 
panion and guide, Kabatlao, in the heat of his cups, had an - 
altercation with Sinantan. As wild shouts on such occasions 
are no indication of ill-feeling, I paid no attention and the matter 
went on for several minutes in the fiercest manner till Sinantan 
snatched out his bolo and made a slash at Kabatlao. Fortunately 
a few others and I prevented the blow from taking effect. « 
“BAIS” (MANDAYA AND MANGGUANGAN). 
Bais, a kind of honey-mead, is made during the honey season 
where bees abound. The district at the headwaters of the 
Caraga River is famous for its bais. During my stay there I 
purchased honey to the quantity of about 100 liters. 
Bais is made in the same way as tuba (intus). Water is 
mixed in varying proportions with the honey, but a half-and- 
half mixture yields the strongest drink. Fermentation for a 
period of five days is sufficient, but after a month or more it is 
said to result in a clear liquor that is as strong as native vino. 
THE SAP OF THE SUGAR PALM. 
This is called tuba sa hidiwp or tuhak in the Lower Agusan, 
and san in the Upper Agusan. It is obtained by tapping the 
flower spathe of the sugar palm. This is done by bending the 
blossom shoot daily into a downward position. The operation 
occupies about half-an-hour for some fourteen days. The sap 
is collected in bamboo joints in much the same way as the well- 
known coconut tuba. 
In appearance, the cabonegro tuba has the color of milky 
water. When fresh it is rather sweet, but after a few hours it 
ferments and makes a drink as strong as coconut tuba, but a 
great deal more refreshing. In certain localities the bark of 
a tree called lamzd is added to hasten fermentation. This tuba 
becomes so sour on the third day that it is unfit for drinking 
purposes, but can be used for vinegar, nipa vinegar being in no 
wise comparable with it. Should it be desired, however, to with- 
hold fermentation for several days, a handful of native red 
peppers thrown in accomplishes the purpose. 
A good cabonegro palm runs for about three months and 
affords daily about 14 liters of tuba. Although used extensively, 
when obtainable, this drink is not considered by the non- 
Christian tribes a fit substitute during great feasts for the sugar- 
cane beverage described above. 
