“The following implements must be got ready, viz.:—
“(1) A small basket to hold the rice cut first, known as the ‘Soul of the Rice’ (sĕmangat padi).
(2) A jari lipan[197] to put round the small basket.
(3) A string of tĕrap[198] bark to tie up the rice that is cut first.
(4) A small stem of bamboo, of the variety known as buloh kasap, with a flag attached, which is to be planted in the small basket as a sign of the ‘Soul of the Rice’ that has been cut first.
(5) A small white cloth to wrap up the ‘Soul of the Rice.’
(6) An anchak[199] to hold the brasier.
(7) A brasier, in which to burn the incense provided by the Pawang.
(8) A nail and a kind of nut, known as buah kĕras,[200] to be put into the anchak together with the brasier.
“When the rice is ripe all over, one must first take the ‘Soul’ out of all the plots of one’s field. You choose the spot where the rice is best and where it is ‘female’ (that is to say, where the bunch of stalks is big) and where there are seven joints in the stalk. You begin with a bunch of this kind and clip seven stems to be the ‘soul of the rice’; and then you clip yet another handful to be the ‘mother-seed’ for the following year. The ‘Soul’ is wrapped in a white cloth tied with a cord of tĕrap bark, and made into the shape of a little child in swaddling clothes, and put into the small basket. The ‘mother-seed’ is put into another basket, and both are fumigated with benzoin, and then the two baskets are piled the one on the other and taken home, and put into the kĕpuk (the receptacle in which the rice is stored).