al 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 ot