hers. 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