4. Disposal of the dead.
The dead are buried with their feet to the west, ready to start for the region of the setting sun. On their return from the funeral the mourners stop on the way, and a fish is boiled and offered to the dead. An egg is cut in half and placed on the ground, and pieces of mango bark are laid beside it on which the mourners tread. The women accompany the corpse, and in the meantime the house of the dead person is cleaned with cowdung by the children left behind. On the first day food is supplied to the mourners by their relatives, and in the evening some cooked rice and vegetables are offered to the dead. The mourning lasts for nine days, and on the last day a cow or bullock is killed with the blunt head of an axe, the performance of this function being hereditary in certain families of the caste. Some blood from the animal and some cooked rice are put in leaf-cups and placed on the grave by the head of the corpse. The animal is cooked and eaten by the grave, and they then return to the cooking shed and place its jawbone under a stick supported on two others, blood and cooked rice being again offered. The old men and women bathe in warm water, and all return to the place where the dead man breathed his last. Here they drink and have another meal of rice and beef, which is repeated on the following day, and the business of committing the dead to the ancestors is complete. Liquor is offered to the ancestors on feast days.