(M44) At Bourail, in New Caledonia, the eating of the first yams of the season is a solemn ceremony. The women may take no part in it; indeed for five days previously they may not even shew themselves on any pretext, and must hide in the forest. But the men of other tribes are invited to share in the festivity. On the day of the ceremony seven or eight yams are dug up with the greatest precaution, wrapt in leaves, and carried before the great wooden images, ten or twelve feet high, rudely carved in human form and painted black, red, and white, which represent the ancestors of the tribe. Special pots, only used on these occasions, are then disinterred by boys, who cook the new yams in them, eat them, and afterwards bury the pots in the places where they found them. Thereupon the chief or the oldest man mounts a ladder and addresses the crowd in a long and voluble harangue, telling them how their forefathers always respected the feast of the first yams, and exhorting the young men of the tribe to do the same in the time to come. After that, turning towards the ancestral images, he prays them to give a good crop of yams every year to the people and their descendants, adjuring them to remember how, while they were still on earth, they always ate to their heart’s content, and beseeching them to reflect that their sons and grandsons naturally desire to do the same. When the orator has finished his discourse, and his hearers have signified their approval of his eloquence by a loud grunt, the new yams are dressed and eaten, each family cooking them in a pot of its own.(179) (M45) At the close of the rice harvest in the East Indian island of Buru, each clan (_fenna_) meets at a common sacramental meal, to which every member of the clan is bound to contribute a little of the new rice. This meal is called “eating the soul of the rice,” a name which clearly indicates the sacramental character of the repast. Some of the rice is also set apart and offered to the spirits.(180) Amongst the Alfoors of Minahassa, in the north of Celebes, the priest sows the first rice-seed and plucks the first ripe rice in each field. This rice he roasts and grinds into meal, and gives some of it to each of the household.(181) Shortly before the rice-harvest in Bolang Mongondo, another district of Celebes, an offering is made of a small pig or a fowl. Then the priest plucks a little rice, first on his own field and next on those of his neighbours. All the rice thus plucked by him he dries along with his own, and then gives it back to the respective owners, who have it ground and boiled. When it is boiled the women take it back, with an egg, to the priest, who offers the egg in sacrifice and returns the rice to the women. Of this rice every member of the family, down to the youngest child, must partake. After this ceremony every one is free to get in his rice.(182)