Rice, after being allowed to dry, is stored without being separated from the straw. When a supply is needed a bundle is laid on a piece of hide and is beaten with a wooden pestle, wielded by a woman or a slave. This separates the grain, which is gathered up and placed in a wooden mortar, where it is again beaten with the pestle until the outer husk has been loosened. To remove the chaff the rice is taken from the mortar, placed on a flat winnowing tray (Fig. 13), and tossed and caught, until the wind has carried away the lighter husks, thus leaving the grain free. This is placed in a pot, a small quantity of water is added, and the vessel is placed over the fire. Here it is allowed to remain only until it begins to boil, when it is placed on the ashes, near enough to the fire to keep it hot. From time to time the woman turns the jar until the contents is cooked through, wren each grain stands out free from its fellows.[13] [13] This is the usual way of preparing rice throughout the archipelago. FIG. 13. RICE WINNOWER. Other vegetable foods are eaten raw, or are cooked with water and salt, with perhaps the addition of a little meat broth or a sour[sic]. [Transcriber's note: "sour" should read "soup."] Small birds and fish are cooked without other treatment than a hasty cleaning; but the flesh of larger fowls, deer, and pig is generally cut into small cubes and cooked with condiments in a jar or small Chinese caldron. Birds are sometimes prepared by placing them on a spit, covering them with green banana leaves, and suspending them above the fire until roasted. This primitive paper bag cooking yields a most excellent dish. Grasshoppers are relished, and are secured in the following manner: A clear grass spot is selected and several deep holes are dug in one end. Back of them, and leading toward them, is a high tight fence made in a V. By beating the grass with boughs as they walk toward the trap, the people drive the grasshoppers before them until they are finally forced into the pit, from which they are collected by the bushel. I was told that meat was sometimes salted, dried, and stored away for future use. The climate seems to be absolutely opposed to such foresight, and the one time that I saw the process being used, the odors were such that I beat a hasty retreat and chose to accept, without proof, the verdict of the natives, that venison thus prepared was excellent.