Chapter IX: Part 4: Economic Life (4)

The woman receives the same wage as the man. There are two reasons why she should. First, all labor is by the day, so the facts of sickness and maternity never keep the woman from her labor when she is expected and is depended on; and, second, she is as efficient in the labors she performs as is the man -- in some she is recognized as more efficient. She does as much work as a man, and does it as well or better. It is worth so much to have a certain work done in a particular time, and the Igorot pays the wage to whomever does the work. The growing boy or girl who performs the same labors as an adult receives an equal wage.

Not only do the people work by the day, but they are paid daily also. Every night the laborer goes to the dwelling of his employer and receives the wage; the wages of unmarried children are paid to their parents.

To all classes of laborers dinner and sometimes supper is supplied. For weeding and thinning the sementeras of young palay and for watching the fruiting palay to drive away the birds, the only wage is these two meals. But this labor is light, and frightening away the birds is usually the work of children or very old people who can not perform hard labors. In all classes of work for which only food is given, much time is left to the laborers in which the men may weave their basket work and the women spin the bark-fiber thread for skirts.

Five manojos of palay is the daily wage for all laborers except those mentioned in the last paragraph. This is the wage of the wood gatherer in the mountains, of the builder of granaries, sementeras, irrigating ditches, and dikes, and of those who prepare soils and who plant and harvest crops.

There is much exchange of labor between individuals, and even between large groups of people, such as members of an ato. Formerly exchange of labor was practiced slightly more than at present, but to-day, as has been noted, all dwellings are built by the unpaid labor of those who come for the accompanying feast and "good time," and because their own dwellings were or will be built by such labor. A great deal of agricultural labor is now paid for in kind; practically all the available labor in an ato turns out to help a member when a piece of work is urgent. However, it is not customary for poor people to exchange their labor, since they constantly need food for those dependent on them. When the poor man desires a wage for his toil he needs only to tell some rich person that he wishes to work for him -- both understand that a wage will be paid.

Distribution

By the term "distribution" is here meant the ordinary division of the productions of Bontoc area among the several classes of Igorot in the area -- in other words, what is each person's share of that which the area produces?

It must be said that distribution is very equitable. Wages are uniform. No man or set of men habitually spoils another's accumulations by exacting from him a tax or "rake off." There is no form of gambling or winning another's earnings. There are no slaves or others who labor without wages; children do not retain their own wages until they marry, but they inherit all their parents' possessions. There is almost no usury. There is no indigent class, and the rich men toil as industriously in the fields as do the poor -- though I must say I never knew a rich man to go as cargador on the trail.

Theft

Higher forms of society, even such society as the Christianized Filipinos of the coastal cities, produce and possess a considerable number of people who live and often raise families on personal property stolen and carried away from the lawful owners. Almost no thief in the Bontoc area escapes detection -- the society is too simple for him to escape -- and when he is apprehended he restores more than he took away. There is no opportunity for a thief class to develop, consequently there is no chance for theft to distort the usual equitable division of products.

Conquest

Conquest, or the act of gaining control and acquisition of another's property by force of arms, is not operative in the Bontoc area. Moro and perhaps other southern Malayan people frequently capture people by conquest whom they enslave, and they also bring back much valuable loot in the shape of metals and the much-prized large earthen jars.

Certain Igorot, as those of Asin, make forcible conquests on their neighbors and carry away persons for slavery. Asin made a raid westward into Suyak of Lepanto Province in 1900, and some American miners joined the expedition of natives to try to recover the captives. But Bontoc has no such conquests, and, since the people have long ago ceased migration, there is no conquest of territory. In their interpueblo warfare loot is seldom carried away. There is practically nothing in the form of movable and easily controlled valuable possessions, such as domestic cattle, horses, or carabaos, so the usual equilibrium of Bontoc property distribution has little to disturb it.

The primitive agriculturist is thought of in history as the victim of warlike neighbors who make predatory forays against him, repeatedly robbing him of his hard-earned accumulations. In Igorot land this is not the case. There are no savage or barbaric people, except the Negritos who are not agriculturists. Sometimes, however, some of the Igorot groups descend to the settlements of the Christians in the lowlands and in the night bring back a few carabaos and hogs. The Igorot of Quiangan are noted for such robberies made on the pueblos of Bagabag and Ibung to the south in central Nueva Vizcaya. Sometimes, also, one Igorot group speaks of another as Busol, or enemy, and says the Busol come to rob them in the night. I believe, however, from inquiries made, that relatively very small amounts of property pass from one Igorot group to another by robbery or conquest.

The Bontoc Igorot appears to be in a transition stage, not usually emphasized, between the communism of the savage or barbarian in which each person is said to have a share as long as necessities last, and the more advanced forms of society in which many classes are able to divert to their own advantage much which otherwise would not come to them. The Igorot is not a communist, neither in any sense does he get the monopolist's share. He is living a life of such natural production that he enjoys the fruits of his labors in a fairer way than do many of the men beneath him or above him in culture.

Consumption

Under this title will be considered simply the foods and beverages of the people. No attempt will be made to treat of consumption in its breadth as it appears to the economist.

Foods

There are few forms of animal life about the Igorot that he will not and does not eat. The exceptions are mainly insectivora, and such larger animals as the mythology of the Igorot says were once men -- as the monkey, serpent-eagle, crow, snake, etc. However, he is not wholly lacking in taste and preference in his foods. Of his common vegetable foods he frequently said he prefers, first, beans; second, rice; third, maize; fourth, camotes; fifth, millet.

Rice is the staple food, and most families have sufficient for subsistence during the year. When rice is needed for food bunches of the palay, as tied up at the harvest, are brought and laid in the small pocket of the wooden mortar where they are threshed out of the fruit head. One or two mortarsful is thus threshed and put aside on a winnowing tray. When sufficient has been obtained the grain is put again in the mortar and pounded to remove the pellicle. Usually only sufficient rice is threshed and cleaned for the consumption of one or two days. When the pellicle has been pounded loose the grain is winnowed on a large round tray by a series of dexterous movements, removing all chaff and dirt with scarcely the loss of a kernel of good rice.

The work of threshing, hulling, and winnowing usually falls to the women and girls, but is sometimes performed by the men when their women are preoccupied. At one time when an American wished two or three bushels of palay threshed, as horse food for the trail, three Bontoc men performed the work in the classic treadmill manner. They spread a mat on the earth, covered it with palay, and then tread, or rather "rubbed," out the kernels with their bare feet. They often scraped up the mass with their feet, bunching it and rubbing it in a way that strongly suggested hands.

Rice is cooked in water without salt. An earthern pot is half filled with the grain and is then filled to the brim with cold water. In about twenty minutes the rice is cooked, filling the vessel, and the water is all absorbed or evaporated. If there is no great haste, the rice sets ten or fifteen minutes longer while the kernels dry out somewhat. As the Igorot cooks rice, or, for that matter, as the native anywhere in the Islands cooks it, the grains are not mashed and mussed together, but each kernel remains whole and separate from the others.

Cooked rice, ma-kan', is almost always eaten with the fingers, being crowded into the mouth with the back of the thumb. In Bontoc, Samoki, Titipan, Mayinit, and Ganang salt is either sprinkled on the rice after it is dished out or is tasted from the finger tips during the eating. In some pueblos, as at Tulubin, almost no salt is eaten at any time. When rice alone is eaten at a meal a family of five adults eats about ten Bontoc manojo of rice per day.

Beans are cooked in the form of a thick soup, but without salt. Beans and rice, each cooked separately, are frequently eaten together; such a dish is called "sib-fan'." Salt is eaten with sib-fan' by those pueblos which commonly consume salt.

Maize is husked, silked, and then cooked on the cob. It is eaten from the cob, and no salt is used either in the cooking or eating.

Camotes are eaten raw a great deal about the pueblo, the sementera, and the trail. Before they are cooked they are pared and generally cut in pieces about 2 inches long; they are boiled without salt. They are eaten alone at many meals, but are relished best when eaten with rice. They are always eaten from the fingers.

One dish, called "ke-le'-ke," consists of camotes, pared and sliced, and cooked and eaten with rice. This is a ceremonial dish, and is always prepared at the lis-lis ceremony and at a-su-fal'-i-wis or sugar-making time.

Camotes are always prepared immediately before being cooked, as they blacken very quickly after paring.

Millet is stored in the harvest bunches, and must be threshed before it is eaten. After being threshed in the wooden mortar the winnowed seeds are again returned to the mortar and crushed. This crushed grain is cooked as is rice and without salt. It is eaten also with the hands -- "fingers" is too delicate a term.

Some other vegetable foods are also cooked and eaten by the Igorot. Among them is taro which, however, is seldom grown in the Bontoc area. Outside the area, both north and south, there are large sementeras of it cultivated for food. Several wild plants are also gathered, and the leaves cooked and eaten as the American eats "greens."

The Bontoc Igorot also has preferences among his regular flesh foods. The chicken is prized most; next he favors pork; third, fish; fourth, carabao; and fifth, dog. Chicken, pork (except wild hog), and dog are never eaten except ceremonially. Fish and carabao are eaten on ceremonial occasions, but are also eaten at other times -- merely as food.

The interesting ceremonial killing, dressing, and eating of chickens is presented elsewhere, in the sections on "Death" and "Ceremonials." It is unnecessary to repeat the information here, as the processes are everywhere the same, excepting that generally no part of the fowl, except the feathers, is unconsumed -- head, feet, intestines, everything, is devoured.

The hog is ceremonially killed by cutting its throat, not by "sticking," as is the American custom, but the neck is cut, half severing the head. At Ambuklao, on the Agno River in Benguet Province, I saw a hog ceremonially killed by having a round-pointed stick an inch in diameter pushed and twisted into it from the right side behind the foreleg, through and between the ribs, and into the heart. The animal bled internally, and, while it was being cut up by four men with much ceremony and show, the blood was scooped from the rib basin where it had gathered, and was mixed with the animal's brains. The intestines were then emptied by drawing between thumb and fingers, and the blood and brain mixture poured into them from the stomach as a funnel. A string of blood-and-brain sausages resulted, when the intestines were cooked. The mouth of the Bontoc hog is held or tied shut until the animal is dead. The Benguet hog could be heard for fifteen minutes at least a quarter of a mile.

After the Bontoc hog is killed it is singed, cut up, and all put in the large shallow iron boiler. When cooked it is cut into smaller pieces, which are passed around to those assembled at the ceremonial.

Fish are eaten both ceremonially and privately whenever they may be obtained. The small fish, the kacho, are in no way cleaned or dressed. Two or three times I saw them cooked and eaten ceremonially, and was told they are prepared the same way for private consumption. The fish, scarcely any over 2 inches in length, were strung on twisted green-grass strings about 6 inches in length. Several of these strings were tied together and placed in an olla of water. When cooked they were lifted out, the strings broken apart, and the fish stripped off into a wooden bowl. Salt was then liberally strewn over them. A large green leaf was brought as a plate for each person present, and the fish were divided again and again until each had an equal share. However, the old men present received double share, and were served before the others. At one time a man was present with a nursing babe in his arms, and he was given two leaves, or two shares, though no one expected the babe could eat its share. After the fish food was passed to each, the broth was also liberally salted and then poured into several wooden bowls. At one fish feast platters of cooked rice and squash were also brought and set among the people. Handful after handful of solid food followed its predecessor rapidly to the always-crammed mouth. The fish was eaten as one might eat sparingly of a delicacy, and the broth was drunk now and then between mouthfuls.

Two other fish are also eaten by the Igorot of the area, the liling, about 4 to 6 inches in length -- also cooked and eaten without dressing -- and the chalit, a large fish said to acquire the length of 4 feet.

Several small animals, crustaceans and mollusks, gathered in the river and picked up in the sementeras by the women, are cooked and eaten. All these are considered similar to fish and are eaten similarly. Among these is a bright-red crab called "agkama."[30] This is boiled and all eaten except part of the back shell and the hard "pinchers." A shrimp-like crustacean obtained in the irrigated sementeras is also boiled and eaten entire. A few mollusks are eaten after being cooked. One, called kitan, I have seen eaten many times; it is a snail-like animal, and after being boiled it is sucked into the mouth after the apex of the shell has been bitten or broken off. Two other animals said to be somewhat similar are called finga and lischug.

The carabao is killed by spearing and, though also eaten simply as food, it is seldom killed except on ceremonial occasions, such as marriages, funerals, the building of a dwelling, and peace and war feasts whether actual events at the time or feasts in commemoration.

The chief occasion for eating carabao merely as a food is when an animal is injured or ill at a time when no ceremonial event is at hand. The animal is then killed and eaten. All is eaten that can be masticated. The animal is neither skinned, singed, nor scraped. All is cut up and cooked together -- hide, hair, hoofs, intestines, and head, excepting the horns. Carabao is generally not salted in cooking, and the use of salt in eating the flesh depends on the individual eater.

Sometimes large pieces of raw carabao meat are laid on high racks near the dwelling and "dried" in the sun. There are several such racks in Bontoc, and one can know a long distance from them whether they hold "dried" meat. If one pueblo, in the area exceeds another in the strength and unpleasantness of its "dried" meat it is Mayinit, where on the occasion of a visit there a very small piece of meat jammed on a stick-like a "taffy stick" -- and joyfully sucked by a 2-year-old babe successfully bombarded and depopulated our camp.

Various meats, called "it-tag'," as carabao and pork, are "preserved" by salting down in large bejuco-bound gourds, called "fa'-lay," or in tightly covered ollas, called "tu-u'-nan." All pueblos in the area (except Ambawan, which has an unexplained taboo against eating carabao) thus store away meats, but Bitwagan, Sadanga, and Tukukan habitually salt large quantities in the fa'-lay. Meats are kept thus two or three years, though of course the odor is vile.

The dog ranks last in the list of regular flesh foods of the Bontoc man. In the Benguet area it ranks second, pork receiving the first place. The Ibilao does not eat dog -- his dog is a hunter and guard, giving alarm of the approaching enemy.

In Bontoc the dog is eaten only on ceremonial occasions. Funerals and marriages are probably more often celebrated by a dog feast than are any other of their ceremonials. The animal's mouth is held closed and his legs secured while he is killed by cutting the throat. Then his tail is cut off close to the body -- why, I could not learn, but I once saw it, and am told it always is so. The animal is singed in the fire and the crisped hair rubbed off with sticks and hands, after which it is cut up and boiled, and then further cut up and eaten as is the carabao meat.

Young babies are sometimes fed hard-boiled fresh eggs, but the Igorot otherwise does not eat "fresh" eggs, though he does eat large numbers of stale ones. He prefers to wait, as one of them said, "until there is something in the egg to eat." He invariably brings stale or developing eggs to the American until he is told to bring fresh ones. It is not alone the Igorot who has this peculiar preference -- the same condition exists widespread in the Archipelago.

Locusts, or cho'-chon, are gathered, cooked, and eaten by the Igorot, as by all other natives in the Islands. They are greatly relished, but may be had in Bontoc only irregularly -- perhaps once or twice for a week or ten days each year, or once in two years. They are cooked in boiling water and later dried, whereupon they become crisp and sweet. By some Igorot they are stored away, but I can not say whether they are kept in Bontoc any considerable time after cooking.

The locusts come in storms, literally like a pelting, large-flaked snowstorm, driving across the country for hours and even days at a time. All Igorot have large scoop nets for catching them and immense bottle-like baskets in which to put them and transport them home. The locust catcher runs along in the storm, and, whirling around in it with his large net, scoops in the victims. Many families sometimes wander a week or more catching locusts when they come to their vicinity, and cease only when miles from home. The cry of "enemy" will scarcely set an Igorot community astir sooner than will the cry of "cho'-chon." The locust is looked upon by them as a very manna from heaven. Pi-na-lat' is a food of cooked locusts pounded and mixed with uncooked rice. All is salted down in an olla and tightly covered over with a vegetable leaf or a piece of cloth. When it is eaten the mixture is cooked, though this cooking does not kill the strong odor of decay.

Other insect foods are also eaten. I once saw a number of men industriously robbing the large white "eggs" from an ant nest in a tree. The nest was built of leaves attached by a web. Into the bottom of this closed pocket the men poked a hole with a long stick, letting a pint or more of the white pupae run out on a winnowing tray on the earth. From this tray the furious ants were at length driven, and the eggs taken home for cooking.

Beverages

The Igorot drinks water much more than any other beverage. On the trail, though carrying loads while the American may walk empty handed, he drinks less than the American. He seldom drinks while eating, though he makes a beverage said to be drunk only at mealtime. After meals he usually drinks water copiously.

Ba-si is the Igorot name of the fermented beverage prepared from sugar cane. "Ba-si," under various names, is found widespread throughout the Islands. The Bontoc man makes his ba-si in December. He boils the expressed juice of the sugar cane about six hours, at which time he puts into it a handful of vegetable ferment obtained from a tree called "tub-fig'." This vegetable ferment is gathered from the tree as a flower or young fruit; it is dried and stored in the dwelling for future use. The brewed liquid is poured into a large olla, the flat-bottom variety called "fu-o-foy'" manufactured expressly for ba-si, and then is tightly covered over and set away in the granary. In five days the ferment has worked sufficiently, and the beverage may be drunk. It remains good about four months, for during the fifth or sixth month it turns very acid.

Ba-si is manufactured by the men alone. Tukukan and Titipan manufacture it to sell to other pueblos; it is sold for about half a peso per gallon. It is drunk quite a good deal during the year, though mostly on ceremonial occasions. Men frequently carry a small amount of it with them to the sementeras when they guard them against the wild hogs during the long nights. They say it helps to keep them warm. One glass of ba-si will intoxicate a person not accustomed to drink it, though the Igorot who uses it habitually may drink two or three glasses before intoxication. Usually a man drinks only a few swallows of it at a time, and I never saw an Igorot intoxicated except during some ceremony and then not more than a dozen in several months. Women never drink ba-si.

Ta-pu-i is a fermented drink made from rice, the cha-yet'-it variety, they say, grown in Bontoc pueblo. It is a very sweet and sticky rice when cooked. This beverage also is found practically everywhere in the Archipelago. Only a small amount of the cha-yet'-it is grown by Bontoc pueblo. To manufacture ta-pu-i the rice is cooked and then spread on a winnowing tray until it is cold. When cold a few ounces of a ferment called "fu-fud" are sprinkled over it and thoroughly stirred in; all is then put in an olla, which is tied over and set away. The ferment consists of cane sugar and dry raw rice pounded and pulverized together to a fine powder. This is then spread in the sun to dry and is later squeezed into small balls some 2 inches in diameter. This ferment will keep a year. When needed a ball is pulverized and sprinkled fine over the cooked rice. An olla of rice prepared for ta-pu-i will be found in one day half filled with the beverage.

Ta-pu-i will keep only about two months. It is never drunk by the women, though they do eat the sweet rice kernels from the jar, and they, as well as the men, manufacture it. It is claimed never to be manufactured in the Bontoc area for sale. A half glass of the beverage will intoxicate. At the end of a month the beverage is very intoxicating, and is then commonly weakened with water. Ta-pu-i is much preferred to ba-si.

The Bontoc man prepares another drink which is filthy, and, even they themselves say, vile smelling. It is called "sa-fu-eng'," is drunk at meals, and is prepared as follows: Cold water is first put in a jar, and into it are thrown cooked rice, cooked camotes, cooked locusts, and all sorts of cooked flesh and bones. The resulting liquid is drunk at the end of ten days, and is sour and vinegar-like. The preparation is perpetuated by adding more water and solid ingredients -- it does not matter much what they are.

The odor of sa-fu-eng' is the worst stench in Bontoc. I never closely investigated the beverage personally -- but I have no reason to doubt what the Igorot says of it; but if all is true, why is it not fatal?

Salt

Throughout the year the pueblo of Mayinit produces salt from a number of brackish hot springs occupying about an acre of ground at the north end of the pueblo.

Mayinit has a population of about 1,000 souls, probably half of whom are directly interested in salt production. It is probable that the pueblo owes its location to the salt springs, although adjoining it to the south is an arable valley now filled with rice sementeras, which may first have drawn the people.

The hot springs slowly raise their water to the surface, where it flows along in shallow streams. Over these streams, or rather sheets of sluggish water, the Igorot have built 152 salt houses, usually about 12 feet wide and from 12 to 25 feet long. The houses, well shown in Pl. CXV, are simply grass-covered roofs extending to the earth.

There is no ownership in the springs to-day -- just as there is no ownership in springs which furnish irrigating water -- one owns the water that passes into his salt house, but has no claim on that which passes through it and flows out below. So each person has ownership of all and only all the water he can use within his plant, and the people claim there are no disputes between owners of houses -- as they look at it, each owner of a salt house has an equal chance to gather salt.

The ground space of the salt house is closely paved with cobblestones from 4 to 6 inches in diameter. The water passes among the bases of these stones, and the salt is deposited in a thin crust over their surface. (See Pl. CXVI.)

These houses are inherited, and, as a consequence, several persons may ultimately have proprietary interest in one house. In such a case the ground space is divided, often resulting in many twig-separated patches, as is shown in fig. 7.

About once each month the salt is gathered. The women of the family work naked in the stream-filled house, washing the crust of salt from the stones into a large wooden trough, called "ko-long'-ko." Each stone is thoroughly washed and then replaced in the pavement. The saturated brine is preserved in a gourd until sufficient is gathered for evaporation.

FIGURE 7

Ground plan of Mayinit salt house.

Two or more families frequently join in evaporating their salt. The brine is boiled in the large, shallow iron boilers, and from half a day to a day is necessary to effect the evaporation. Evaporation is discontinued when the salt is reduced to a thick paste.

The evaporated salt is spread in a half-inch layer on a piece of banana leaf cut about 5 inches square. The leaf of paste is supported by two sticks on, but free from, a piece of curved broken pottery which is the baking pan. The salt thus prepared for baking is set near a fire in the dwelling where it is baked thirty or forty minutes. It is then ready for use at home or for commerce, and is preserved in the square, flat cakes called "luk'-sa."

Analyses have been made of Mayinit salt as prepared by the crude method of the Igorot. The showing is excellent when the processes are considered, the finished salt having 86.02 per cent of sodium chloride as against 90.68 per cent for Michigan common salt and 95.35 for Onondaga common salt.

Table of salt composition

Constituent elements Mayinit salt[31] Common fine --

Saturated brine Evaporated salt Baked salt Michigan salt[32] Onondaga salt.

PER CENT PER CENT PER CENT PER CENT PER CENT

Calcium sulphate 0.73 1.50 0.46 0.805 1.355

Sodium sulphate .92 6.28 10.03 -- --

Sodium chloride 7.95 72.19 86.02 90.682 95.353

Insoluble matter 2.14 .16 .45 -- --

Water 88.03 19.19 1.78 6.752 3.000

Undetermined .23 .68 .1.26 -- --

Calcium chloride -- -- -- .974 .155

Magnesium chloride -- -- -- .781 .136

Total 100 100 100 99.994 99.999

One house produces from six to thirty cakes of salt at each baking. A cake is valued at an equivalent of 5 cents, thus making an average salt house, producing, say, fifteen cakes per month, worth 9 pesos per year. Salt houses are seldom sold, but when they are they claim they sell for only 3 or 4 pesos.

Sugar

In October and November the Bontoc Igorot make sugar from cane. The stalks are gathered, cut in lengths of about 20 inches, tied in bundles a foot in diameter, and stored away until the time for expressing the juice.

The sugar-cane crusher, shown in Pl. CXVIII, consists of two sometimes of three, vertical, solid, hard-wood cylinders set securely to revolve in two horizontal timbers, which, in turn, are held in place by two uprights. One of the cylinders projects above the upper horizontal timber and has fitted over it, as a key, a long double-end sweep. This main cylinder conveys its power to the others by means of wooden cogs which are set firmly in the wood and play into sockets dug from the other cylinder. Boys commonly furnish the power used to crush the cane, and there is much song and sport during the hours of labor.

Two people, usually boys, sitting on both sides of the crusher, feed the cane back and forth. Three or four stalks are put through at a time, and they are run through thirty or forty times, or until they break into pieces of pulp not over three or four inches in length.

The juice runs down a slide into a jar set in the ground beneath the crusher.

The boiling is done in large shallow iron boilers over an open fire under a roof. I have known the Igorot to operate the crusher until midnight, and to boil down the juice throughout the night. Sugar-boiling time is known as a-su-fal'-i-wis.

A delicious brown cake sugar is made, which, in some parts of the area, is poured to cool and is preserved in bamboo tubes, in other parts it is cooked and preserved in flat cakes an inch in thickness.

There is not much sugar made in the area, and a large part of the product is purchased by the Ilokano. The Igorot cares very little for sweets; even the children frequently throw away candy after tasting it.

Meals and mealtime

The man of the family arises about 3.30 or 4 o'clock in the morning. He builds the fires and prepares to cook the family breakfast and the food for the pigs. A labor generally performed each morning is the paring of camotes. In about half an hour after the man arises the camotes and rice are put over to cook. The daughters come home from the olag, and the boys from their sleeping quarters shortly before breakfast. Breakfast, called "mang-an'," meaning simply "to eat," is taken by all members of the family together, usually between 5 and 6 o'clock. For this meal all the family, sitting on their haunches, gather around three or four wooden dishes filled with steaming hot food setting on the earth. They eat almost exclusively from their hands, and seldom drink anything at breakfast, but they usually drink water after the meal.

The members of the family who are to work away from the dwelling leave about 7 or 7.30 o'clock -- but earlier, if there is a rush of work. If the times are busy in the fields, the laborers carry their dinner with them; if not, all members assemble at the dwelling and eat their dinner together about 1 o'clock. This midday meal is often a cold meal, even when partaken in the house.

Field laborers return home about 6.30, at which time it is too dark to work longer, but during the rush seasons of transplanting and harvesting palay the Igorot generally works until 7 or 7.30 during moonlight nights. All members of the family assemble for supper, and this meal is always a warm one. It is generally cooked by the man, unless there is a boy or girl in the family large enough to do it, and who is not at work in the fields. It is usually eaten about 7 or 7.30 o'clock, on the earth floor, as is the breakfast. A light is used, a bright, smoking blaze of the pitch pine. It burns on a flat stone kept ready in every house -- it is certainly the first and crudest house lamp, being removed in development only one infinitesimal step from the Stationary fire. This light is also sometimes employed at breakfast time, if the morning meal is earlier than the sun.

Usually by 8 o'clock the husband and wife retire for the night, and the children leave home immediately after supper.

Transportation

The human is the only beast of burden in the Bontoc area. Elsewhere in northern Luzon the Christianized people employ horses, cattle, and carabaos as pack animals. Along the coastwise roads cattle and carabaos haul two-wheel carts, and in the unirrigated lowland rice tracts these same animals drag sleds surmounted by large basket-work receptacles for the palay. The Igorot has doubtless seen all of these methods of animal transportation, but the conditions of his home are such that he can not employ them.

He has no roads for wheels; neither carabaos, cattle, nor horses could go among his irrigated sementeras; and he has relatively few loads of produce coming in and going out of his pueblo. Such loads as he has can be transported by himself with greater safety and speed than by quadrupeds; and so, since he almost never moves his place of abode, he has little need of animal transportation.

To an extent the river is employed to transport boards, timbers, and firewood to both Bontoc and Samoki during the high water of the rainy season. Probably one-fourth of the firewood is borne by the river a part of its journey to the pueblos. But there is no effort at comprehensive water transportation; there are no boats or rafts, and the wood which does float down the river journeys in single pieces.

The characteristic of Bontoc transportation is that the men invariably carry all their heavy loads on their shoulders, and the women as uniformly transport theirs on their heads.

In Benguet all people carry on their backs, as also do the women of the Quiangan area.

In all heavy transportation the Bontoc men carry the spear, using the handle as a staff, or now and then as a support for the load; the women frequently carry a stick for a staff. Man's common transportation vehicle is the ki-ma'-ta, and in it he carries palay, camotes, and manure. He swings along at a pace faster than the walk, carrying from 75 to 100 pounds. He carries all firewood from the mountains, directly on his bare shoulders. Large timbers for dwellings are borne by two or more men directly on the shoulders; and timbers are now, season of 1903, coming in for a schoolhouse carried by as many as twenty-four men. Crosspieces, as yokes, are bound to the timbers with bark lashings, and two or four men shoulder each yoke.

Rocks built into dams and dikes are carried directly on the bare shoulders. Earth, carried to or from the building sementeras, in the trails, or about the dwellings, is put first in the tak-o-chug', the basket-work scoop, holding about 30 or 40 pounds of earth, and this is carried by wooden handles lashed to both sides and is dumped into a transportation basket, called "ko-chuk-kod'." This is invariably hoisted to the shoulder when ready for transportation. When men carry water the fang'-a or olla is placed directly on the shoulder as are the rocks.

When the man is to be away from home over night he usually carries his food and blanket, if he has one, in the waterproof fang'-ao slung on his back and supported by a bejuco strap passing over each shoulder and under the arm. This is the so-called "head basket," and, as a matter of fact, is carried on war expeditions by those pueblos that use it, though it is also employed in more peaceful occupations. As a cargador the man carries his burdens on the shoulder in three ways -- either double, the cargo on a pole between two men; or singly, with the cargo divided and tied to both ends of the pole; or singly, with the cargo laid directly on the shoulder.

Women carry as large burdens as do the men. They have two commonly employed transportation baskets, neither of which have I seen a man even so much as pick up. These are the shallow, pan-shaped lu'-wa and the deeper, larger tay-ya-an'. In these two baskets, and also at times in the man's ki-ma'-ta, the women carry the same things as are borne by the men. Not infrequently the woman uses her two baskets together at the same time -- the tay-ya-an' setting in the lu'-wa, as is shown in Pls. CXIX and CXXI. When she carries the ki-ma'-ta she places the middle of the connecting pole, the pal-tang on her head, with one basket before her and the other behind. At all times the woman wears on her head beneath her burden a small grass ring 5 or 6 inches in diameter, called a "ki'-kan." Its chief function is that of a cushion, though when her burden is a fang'-a of water the ki'-kan becomes also a base -- without which the round-bottomed olla could not be balanced on her head without the support of her hands.

The woman's rain protector is often brought home from the camote gardens bottom up on the woman's head full of camote vines as food for the pigs, or with long, dry grass for their bedding. And, as has been noted, all day long during April and May, when there were no camote vines, women and little girls were going about bearing their small scoop-shaped sug-fi' gathering wild vegetation for the hogs.

Almost all of the water used in Bontoc is carried from the river to the pueblo, a distance ranging from a quarter to half a mile. The women and girls of a dozen years or more probably transport three-fourths of the water used about the house. It is carried in 4 to 6 gallon ollas borne on the head of the woman or shoulder of the man. Women totally blind, and many others nearly blind, are seen alone at the river getting water.

About half the women and many of the men who go to the river daily for water carry babes. Children from 1 to 4 years old are frequently carried to and from the sementeras by their parents, and at all times of the day men, women, and children carry babes about the pueblo. They are commonly carried on the back, sitting in a blanket which is slung over one shoulder, passing under the other, and tied across the breast. Frequently the babe is shifted forward, sitting astride the hip. At times, though rarely, it is carried in front of the person. A frequent sight is that of a woman with a babe in the blanket on her back and an older child astride her hip supported by her encircling arm.

When one sees a woman returning from the river to the pueblo at sundown a child on her back and a 6-gallon jar of water on her head, and knows that she toiled ten or twelve hours that day in the field with her back bent and her eyes on the earth like a quadruped, and yet finds her strong and joyful, he believes in the future of the mountain people of Luzon if they are guided wisely -- they have the strength and courage to toil and the elasticity of mind and spirit necessary for development.

Commerce

The Bontoc Igorot has a keen instinct for a bargain, but his importance as a comerciante has been small, since his wants are few and the state of feud is such that he can not go far from home.

His bargain instinct is shown constantly. The American stranger is charged from two to ten times the regular price for things he wishes to buy. Early in April of the last two years the price of palay for the American has, on a plea of scarcity, advanced 20 per cent, although it has been proved that there is at all times enough palay in the pueblo for three years' consumption.

Rather than spoil a possible high price of a product, outside pueblos have left articles overnight with Bontoc friends to be sold to the American next day at his own price, and when those pueblos came again to vend similar wares the high prices were maintained.

Barter

Most commerce is carried on by barter. Within a pueblo naturally having neither stores nor a legalized currency people trade among themselves, but the word "barter" as here used means the systematic exchange of the products of one community for those of another.

To note the articles produced for commerce by two or three pueblos will give a fair illustration of the importance which interpueblo commerce carried on entirely by barter has assumed among the Igorot. of the Bontoc culture group, though the comerciante rarely remains from home more than one night at a time.

The luwa, the woman's shallow transportation basket, is made by the pueblo of Samoki only, and it is employed by fifteen or eighteen other pueblos. Samoki also makes the akaug, or rice sieve, which is used commonly in the vicinity. Bontoc and Samoki alone make the woman's deeper transportation basket, the tayyaan, and it is used quite as extensively as is the luwa.

The sleeping hat is made only by Bontoc and Samoki; it goes extensively in commerce. The large winnowing tray employed universally by the Igorot is said to be made nowhere in the vicinity except in Samoki and Kamyu. Bontoc and Samoki alone make the man's dirt scoop, the takochug, and it is invariably employed by all men laboring in the sementeras.

Neither Bontoc nor Samoki is within the zone of bejuco, from which a considerable part of their basket work is made, and, as a consequence, the raw material is bartered for from pueblos one or two days distant. Barlig furnishes most of the bejuco. Every manojo of Bontoc and Samoki palay is tied up at harvest time with a strip of one variety of bamboo called "fika" made by the pueblos from sections of bamboo brought in bundles from a day's journey westward to barter during April and May. The rain hat of the Bontoc man is coated with beeswax coming in trade from Barlig, as does also the clear and pure resin used by the women of Samoki in glazing their pots.

Towns to the east of Bontoc, such as Tukukan, Sakasakan, and Tinglayan, grow tobacco which passes westward in trade from town to town nearly, if not quite, through the Province of Lepanto. It doubles its value for about every day of its journey, or at each trading.

Samoki pottery and the salt of Mayinit offer as good illustrations as there are of the Igorot barter. A dozen loads of earthenware, from sixty to seventy-five pots, leave Samoki at one time destined for a single pueblo (see Pl. CXXIII). The Samoki pot is made for a definite trade. Titipan uses many of a certain kind for her commercial basi and the potters say that they make pots somewhat different for about all the two dozen pueblos supplied by them. The potter has learned the art of catering to the trade. There is not only a variety of forms made but the capacity of the fangas ranges from about one quart to ten and twelve gallons, and each variety is made to satisfy a particular and known demand. Samoki ware seldom passes as far east as Sakasakan, only four or five hours distant, because similar ware is made in Bituagan, which supplies not only Sakasakan but the pueblos farther up the river.

There are supposed to be between 280 and 290 families dwelling in Bontoc, and, at a conservative estimate, each family has eight fangas. Each dwelling of a widow has several, so it is a fair estimate to say there are 300 dwellings in the pueblo, having a total of 2,400 fangas. Samoki has about 1,200 fangas in daily use. The estimated population of the several towns that use Samoki pots is 24,000.

There is about one pot per individual in daily use in Bontoc and Samoki, and this estimate is probably fair for the other pueblos. So about 24,000 Samoki pots are daily in use, and this number is maintained by the potters. Igorot claim the average life of a fanga of Samoki is one year or less, so the pueblo must sell at least 24,000 pots per annum. At the average price of 5 centavos about the equivalent of 1,200 pesos come to the pueblo annually from this art, or about 40 pesos for each of the thirty potters, whether or not she works at her art. A few years ago, during a severe state of feud, Samoki pots increased in value about thirty-fold; it is said that the potters purchased carabao for ten large ollas each. To-day the large ollas are worth about 2 pesos, and carabaos are valued at from 40 to 70 pesos.

Mayinit salt passes in barter to about as many pueblos as do the Samoki pots, but while the pots go westward to the border of the Bontoc culture area the salt passes far beyond the eastern border, being bartered from pueblo to pueblo. It does not go far north of Mayinit, or go at all regularly far west, because those pueblos within access of the China Sea coast buy salt evaporated from sea water by the Ilokano of Candon. In April at two different times twelve loads of Candon salt passed eastward through Bontoc on the shoulders of Tukukan men, but during the rainy season and the busy planting and harvesting months Mayinit salt supplies a large demand.

In Bontoc and Samoki there are about one hundred and fifty gold earrings which came from the gold-producing country about Suyak, Lepanto Province. Carabaos are almost invariably traded for these. Sometimes one carabao, sometimes two, and again three are bartered for one gold earring. During the months of March and April the pueblo of Balili traded three of these earrings to Bontoc men for carabaos, and this particular form of barter has been carried on for generations.

Balili, Alap, Sadanga, Takong, Sagada, Titipan and other pueblos between Bontoc pueblo and Lepanto Province to the west weave breechcloths and skirts which are brought by their makers and disposed of to Bontoc and adjacent pueblos. Agawa, Genugan, and Takong bring in clay and metal pipes of their manufacture. Much of these productions is bartered directly for palay. If money is paid for the articles it is invariably turned into palay, because this is the greatest constant need of manufacturing Igorot pueblos.

Sale

The Spaniard left his impress on the Igorot of Bontoc pueblo in no realm probably more surely than in that of the appreciation of the value of money.

The sale instinct, and not the barter instinct, is foremost now in Bontoc and Samoki when an American is a party to a bargain, and this is true in all pueblos on the main trail to Lepanto and the west coast. But one has little difficulty in bartering for Igorot productions if he has things the people want -- such as brass wire, cloth for the woman's skirt, the man's breechcloth, a shirt, or coat. In many pueblos the people try to buy for money the articles the American brings in for barter, although it is true that barter will often get from them many things which money can not buy. To the northeast and south of Bontoc barter will purchase practically anything.

The conditions of peace among the pueblos since the arrival of the Americans and the money which is now everywhere within the area have been the important factors in helping to develop interpueblo commerce from barter to sale.

Most of the clothing worn in the pueblos of Lepanto Province is made from cotton purchased for money at the coast. With few exceptions the breechcloths and blankets worn by Bontoc and Samoki are purchased for money, though it is not very many years since the bark breechcloth made in Titipan and Barlig was worn, and in Tulubin, only two hours distant, Barlig blankets and breechcloths of whole bark are worn to-day.

One week in April a Bontoc Igorot traded a carabao to an Ilokano of Lepanto Province for a copper ganza, the customary way of purchasing ganzas, and the following week another Bontoc man sold a carabao for money to another Lepanto Ilokano.

The Baliwang battle-ax and spear are now more generally sold for money than is any other production made or disposed of within the Bontoc area. They are said to-day to be seldom bartered for.

Medium of exchange

That a people with such incipient social and political institutions as has the Bontoc Igorot should have developed a "money" is remarkable. The North American Indian with his strong tendency and adaptability to political organization had no such money. Nothing of the kind has been presented as belonging to the Australian of ultrasocial development, and I am not aware that anything equal has been produced by other similar primitive peoples. However, it seems not improbable that allied tribes (say, of Malayan stock) which have solved the problem of subsistence in a like way have a similar currency, although I find no mention of it among four score of writers whose observations on similar tribes of Borneo have come to hand, and nothing similar has yet been found in the Philippines.

The Bontoc Igorot has a "medium of exchange" which gives a "measure of exchange value" for articles bought and sold, and which has a "standard of value." In other words he has "good money" probably the best money that could have been devised by him for his society. It is his staple product -- palay, the unthreshed rice.

Palay is at all times good money, and it is the thing commonly employed in exchange. It answers every purpose of a suitable medium of exchange. It is always in demand, since it is the staple food. It is kept eight or ten years without deterioration. Except when used to purchase clothing, it is seldom heavier or more difficult to transport than is the object for which it is exchanged. It is of very stable value, so much so that as a purchaser of Igorot labor and products its value is constant; and it can not be counterfeited.

Aside from this universal medium of exchange the characteristic production of each community, in a minor way, answers for the community the needs of a medium of exchange.

Samoki buys many things with her pots, such as tobacco and salt from Mayinit; cloth from Igorot comerciantes, breechcloth and basi from the Igorot producers; chickens, pigs, palay, and camotes from neighboring pueblos. Mayinit uses her salt in much the same way, only probably to a less extent. Salt is not consumed by all the people.

To-day, as formerly, the live pig and hog and pieces of pork and carabao meat are used a great deal in barter. As far back as the pueblo memory extends pigs have been used to purchase a particularly good breechcloth called "balakes," made in Balangao, three days east of Bontoc.