64 the sea-dayak method of making thread. 
mampiil. This being done the thread is taken oat again 
from the tangga ubong and dipped into tar inn or indigo 
water in order to gain the black colour. After it is quite 
dry it is fixed again for the last time to the tangga ubong. 
This process is called nget us tampok lemba , which means 
literally “the cutting off of the knots.” that is, to undo 
the knots. This being done the thread is carefully put 
into the loom for weaving. 
In order to make the bain or pua mansau, engkudu or 
embun, the thread (ubong) is prepared in the following 
way:— 
After being first dipped in saffron water (kunyit) it 
is subjected to the following concoction : (i) kapayang 
oil, made from kapayang * seeds burnt and pounded in 
salt, and for proper preservation there should be plenty of 
salt; (ii) kleniintin fruit, (iii) klampai fruit, (iv) engkringan 
fruit, and (v) ginger, all burnt and pounded in the same 
way. These are carefully measured out with a cocoanut 
shell in the correct proportions, and are then put into a 
wooden trough containing cold water. After this con¬ 
coction has been well stirred and mixed the thread is 
dipped into it for twenty-four hours, during which time 
'great care is taken to see that it is well saturated. It is 
then taken out and stretched on a mat for twelve hours 
and afterwards put out on the outside platform ( tanjcu ) 
for sixteen days, so that the sun and dew may complete 
the process. It should be noted that although dew is 
apparentlv regarded as a necessity, great care is taken to' 
prevent the newly-dyed thread from getting wet from 
rain, and on the slightest suggestion of a shower, either 
by day or night, the thread is taken into the house. 
After eight davs on the tanjeu, the thread is turned, so 
that the other side mav receive similar treatment for the 
•/ 
remaining eight days. The dyed thread is now washed, 
dried, dipped in rice gruel, combed and rolled into balls 
ready for weaving as described before. 
