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 ceremoni