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Updated: May 28, 2025
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. Amongst the Alfoors of Minahassa, in Celebes, the priest sows the first rice-seed and plucks the first ripe rice in each field.
A piece of charcoal attached to a certain type of notched stick is placed in the rice-seed beds, and thus the new leaves are compelled to turn the dark green color of sturdy plants. If a river is overflowing its banks, it can be controlled by cutting off a pig's head and throwing it into the waters.
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