386 GIBBS, AGCAOILI, AND SHILLING. 
The coloring substances employed are termed ankak and grana 
(Tagalog). The former is prepared by soaking rice in solutions 
of certain wood dyes and then drying. The dried red rice is 
powdered and used in quantities to produce the desired tint. 
The latter is cochineal. 
There is no doubt that this class of food substances is a vio- 
lation of the Food and Drugs Act, for it ‘consists wholly or 
in part of a filthy, decomposed, or putrid animal substance,” 
and in many cases is dangerous to health. Since this food is 
only eaten by natives, the enforcement of the law would be 
extremely difficult and unpopular and has not been attempted 
as yet.: 
Bagoong, bog-go-ong as it is called in the Ilocano provinces, 
where it is manufactured in greater variety and probably in 
larger quantity than in any other province, is composed of many 
kinds of small salt-water fishes. Among the varieties com- 
monly employed are the anchovy [Anchovia commersoniana 
(Lacépéde) ], called by the Moros anakbat, by the Ilocanos 
monamon, and by the Tagalogs dilis; the slip mouth [Leiog- 
nathus splendens (Cuv.) |, termed quite generally by the natives 
sapsap; and young of various species of herring (Harengula), 
designated by the Moros pinatai, by the Ilocanos bilis, and by 
the Tagalogs silinasi;* and also the young of the Siganide. 
The fish are put into a large basket, washed and drained, and 
then mixed with salt varying in proportion from 1 part salt 
and 2 parts fish to 2 parts salt and 3 parts fish. The mixture 
is put in earthen jars called burnai and covered with banana 
leaves and clay. After three months the bagoong is ready for 
sale. The odor, flavor, and selling qualities improve with age. 
Experts can estimate approximately the age of the food by the 
odor, and many claim that the more putrid and disagreeable the 
odor, the better is the flavor. It is eaten raw or fried, but is 
more desired as a condiment to other viands. 
TABLE I.—Analysis of bagoong. 
Constituent. Per cent. 
Solids 42.30 
Water s 57.70 
Protein (N X 6.25) 13.44 
Fat 1.25 
Ash 24.98 
Sodium chloride 22.04 
*‘A number of the fishes of the Philippine waters are described by 
Alvin Seale, This Journal, Sec. A (1908), 3, 513. 
