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 cri