\id SITX048.TXT Central Subanen Text, Making Rice Wine, 09-AUG-00

\h3 |bTHE CUSTOM OF MAKING RICE WINE,|r SITX048.TXT

\h3 By Entong Anulay

\ip The making and drinking of rice wine is a basic Subanen tradition, a symbol of hospitality, respect, good will and sociability.

\h3
\r
\t Sug Betad Megbaal Gasi*
\f The Custom of Making Rice Wine*

\p
\r 1
\t Megbaal ami tapay begas, ulemen se gebii.
\f We make a rice wine starter out of hulled rice, soaking it (in water) overnight.

\p
\r 2
\t Bena" meluman sug begas, dayun lemugay sili, lempi",* tebu, gimit,* gekbus lindang,* lumbilan,* luya, payaw,* gamugamug.*
\f When the rice is soft, then we add red peppers, |ilempi"|r* leaves, sugarcane, leaves of the |igimit|r,* |ilindang|r,* and |ilumbilan|r* plants, ginger, leaves of the |ipayaw|r* tree and |igamugamug|r* leaves.
\r 3
\t Tubus itu, biuun dayun.
\f After that, we pound it (in a rice mortar).
\r 4
\t Bena" mbayu, sisigen, elapen sug duneken kitu ma"niin pulbus, mekaika" dun gupia.
\f When it has been pounded, it is winnowed, and we take the part that is as fine as talcum power, very fine.
\r 5
\t Dayun besa"ay tubig.*
\f Then it is moistened with water.*
\r 6
\t Dayun engkagay. 
\f And it is put out to dry.

\p
\r 7
\t Genat besa"ay, engkagen da puli" adun memala.
\f After it is moistened, it is put out to dry again.
\r 8
\t Bena" memala, mbaluy na mekebulek.*
\f When it is dry, then it becomes alcoholic.*

\p
\r 9
\t Bena" megangu na, megbaalgaan ami dayun begas palay, dayun betangay tapay baalen dayun gasi.*
\f Then when it is dry, we cook rice, and we add the rice wine starter.*
\r 10
\t Bena" dua" gebii lengegay di tangkeb,* isenen na dayun dig bandi su gasi.
\f When it has been allowed to ferment for two nights in a rice container*, then the rice wine is put into an earthen jar.
\r 11
\t Duuni se bulan, aba,* gembisa na gupia, ma"niin na Kulapu,* mekebulek.
\f In about a month, |iaba,|r* it is very strong, like Kulafu,* intoxicating.

\p
\r 12
\t Pia inaan, metau ma dau duni tapay keni. 
\f Even I know how to make this rice wine starter.
\r 13
\t Muka" gasi, metau dau dun padun.
\f And I know how to make rice wine, also.

\p
\r 14
\t Sug duma gasi, pitaunan.
\f Some rice wine is kept for a year or more.
\r 15
\t Sa" sepulu" bulan atawaka setaun na genat baalayi gasi, ma"niin nug dugu" ig liingen,* mbisa na gupia.
\f Ten months to a year after rice wine is made, the liquid part of it is like blood,* very strong.

\p
\r 16
\t Lamug dun, lintek muka" tapay, gemay, tutungen ig lintek, ngalanen limawan.
\f Mixed with it are rice hulls and wine starter, cooked rice, and burned rice hulls, called limawan.
\r 17
\t Naa, kitu gupiai melengas.
\f Now, that's what is very delicious.
\r 18
\t Plai,* memut gupia, mbisa, dagid mekebulek.
\f |iPlai|r,* it is very fragrant, strong, but intoxicating.

\p
\r 19
\t Nda"idun na.
\f That's all there is.
\ie

\h3 |bCultural and Linguistic Notes on THE CUSTOM OF MAKING RICE WINE|r

\no Title: Entong Anulay wrote this text in about 1974 to document a Subanen custom.

\nc Frake 1964b describes in detail the conventions and significance of drinking rice wine with another person or in a group. The compiler often observed the drinking of rice wine at weddings, sacrificial ceremonies and other gatherings. When the wine is ready to drink, the earthen jar is filled with water. Then several men sit in front of the jar and take turns drinking through thin bamboo straws. When some wine is consumed, the supply is replenished with water, and those gathered remark on how many glasses worth each person is able to consume. The wine becomes weaker and must be consumed in about two nights; in a week it is spoiled.

\no 2a. |ilempi"|r; a wide-leafed shrub.

\no 2b. |iimit|r: a large tree, of which the leaves are used.

\no 2c. |ilindang|r: a broad-leafed tree.

\no 2d. |ilumbilan|r: a tree with bitter leaves.

\no 2e. |ipayaw|r: a tuberous bush with wide leaves; pieces of the tuberous fruit are mixed with the wine.

\no 2f. |iamugamug,|r lit. false dew": a grass from which dewdrops emerge.

\no 5. The author explained that the starter is moistened repeatedly.

\no 8. Lit. |imekebulek|r <intoxicating.>

\no 9. At this point the mixture is stored in an earthen jar.

\no 10. |itangkeb|r: a large rice container made of bark. The author explained that a bark container is used because it is cool inside. If the mixture were placed directly in a clay jar, the heat of the fermentation would break the jar. Dolino Anulay added that the starter is placed on a banana leaf, and then more leaves are placed on top of the rice container as a cover.

\no 11a. |iaba:|r an exclamation of surprise or wonder.

\no 11b. |iVino Kulafu|r, a commercial wine.

\no 15. Respondents said <<like blood>> refers to its dark red color.

\no 18. |iPelai,|r an exclamation of surprise and pleasure or chagrin, in this case pleasure.
It is also pronounced |iPelai|r or |iPelai.|r