Note 19 — Chapter XIV

The Visayans also make a wine, called pañgasi, from rice. The method of making it is to place in the bottom of a jar of ordinary size (which is generally of two or three arrobas, with them) a quantity of yeast made from rice flour and a certain plant. Atop of that they put clean rice until the jar is half full. Then water is added to it, and, after it has stood for a few days, it is fermented by the force of the yeast, and is converted into the strongest kind of wine, which is not liquid, but thick like gachas.19 In order to drink it they pour water into the jar. It is a cause for surprise that even though water be poured in again and again, the liquor is pure and liquid wine, until the strength vanishes and is lost, and then they leave it for the children. The method of drinking it is with a tube, which they insert clear to the bottom where the yeast is. They use three or four of those tubes, according to the number of the persons who can find room around the vessel. They suck up as much as they wish, and then give place to others.