During ceremonies and at festivals a fermented drink made of sugar cane
is served, and in anticipation of its pleasurable effects the Bagobo is
willing to expend a considerable amount of effort. The juice of the cane
is extracted by means of a press made of two logs arranged in parallel
horizontal positions, so that the end of a wooden lever can slip under
one and rest in a groove cut in the other (Fig. 28). The cane is placed
in the groove and the operator bears his weight on the lever, thus
squeezing out the juice. After being boiled with the bark of certain
trees and lime juice, the liquor is sealed in jars or bamboo tubes and
is stored away until needed.