114 GIBBS AND AGCAOILI. 
in shaking gently the stem every morning for a few minutes. 
Usually in about fourteen days the sap begins to trickle out. 
It ranks next to tunggang in the general estimation. 
AMOUNT OF DRINK CONSUMED. 
With regard to the amount of drink consumed, I can venture 
no approximate estimate. This will be readily understood as, 
according to the social institutions of the Manobos, Mandayas, 
and Mangguangans, it is considered no breach of manners to 
ask one’s neighbor for anything of his to which you may take 
a fancy. A refusal on his part, unless couched in the most 
diplomatic terms and with all semblance of truth, might give 
rise to unneighborly feelings and prompt a reprisal in kind on 
some other occasion. For this reason it is always the best 
policy to conceal one’s goods and chattels, especially meat, fish, 
and drink, until the time for dispatch has arrived. Hence drink 
is almost invariably kept out of sight, either by being wrapped 
in leaves, or deposited in the grass outside of the settlement, 
or by being brought to the destined place at night, for were 
others. than the invited guests aware of the existence of drink 
they, too, would flock to it. 
In view of these conditions it is impossible to give an esti- 
mate of the amount consumed in the districts above mentioned. 
REPORT ON THE DRINKING CUSTOMS OF THE SUBANUNS. 
By EMERSON B. CHRISTIE. 
The following statements are based on personal observation 
of the Subanuns living around Sindangan Bay, Mindanao. 
The Subanuns sometimes make alcoholic drinks from honey and 
from millet, and I have been told, but can not vouch for the 
truth of the statement, that they occasionally make a beverage 
from sugar-cane juice. The principal drink, and the only one 
which I have myself seen in use among them, is gasi or pangasi. 
This is made from rice in the following manner. 
Rice is pounded, mixed with parts of certain plants, cooked, 
and laid aside to ferment. This is later dried, made into cakes 
or balls, and stored. When a Subanun wishes to make gasi, 
which may perhaps be called rice-beer, the women of his family 
cook some rice, spread it out on a mat, and while still warm, 
stir into it one or more of the above-mentioned balls in pow- 
dered form. The mass is then laid aside for a few hours until 
fermentation is well under way. Then the rice is put into 
Chinese jars, water is poured on, and the jars set aside. The 
