comb used. If the leaves are too
young they will break in this process. The stripped segments are then
usually tied up into bundles as large around as the fist, and hung in
some shaded place exposed to the wind. The length of time occupied by
this process varies. In some places it is omitted, though it seems
to be always carried out in Tanay. The bundles are then undone and
the worker, holding the uncut base of each length in one hand, runs
the straw between his fingers and the sharp edged ruler-like piece
of bamboo held in the other. This is done several times and results
in the removal of considerable moisture, the prevention of wrinkling,
and greater pliability of the straw.

There are several variations in the processes followed for boiling
sabutan. In the Province of Laguna a fistful of the stripped lengths
with bases still attached are rolled up into a bundle and placed in
fresh water in order to remove the coloring matter--in some places
in clear, running river water, in other places in a can of clean,
fresh water--for about twenty-four hours; the water is changed
several times. In the last method the process is discontinued when
the water remains clear. Bundles are then placed in cold vinegar,
water or lemon water to which green tamarind fruit has been added to
make the color of the straw lighter and to toughen it; the water is
brought to a boil. Bamboo is used as fuel, as that fire is not so hot
as a wood fire. The length of time required for cooking differs. One
good authority states that it should be stopped when the odor of
sabutan can no longer be detected in the vapor, which occurs after
about fifteen minutes boiling. This authority also states that the
straw should be removed when it takes on a reddish hue. Many women
put the straw into clear boiling water to which nothing has been
added. After this process the straw is allowed to cool, is washed
several times in clean, fresh water and is spread in the sun to dry,
whereupon it assumes a gray color. If there is no sun the cool straw
must be kept in fresh water which is changed every twelve hours until
the sun appears. If a greenish shade is obtained the process has not
been correctly carried out. Straw from dark green, thick, old leaves,
or from those grown in the sun, is often reddish brown in color.

The boiling processes noted are those used in the preparation of
straw for mats. The process followed in Tanay has been described
by Mr. Amado Simpoco, pr