More than a thousand have been
caught, and for the next two nights and days the people were engaged in
opening and drying fish over fire and smoke. Thus preserved they are of a
dark-brown tint, very light in weight, and will keep for three months.
Before the dried product is eaten it is pounded, then boiled, and with
each mouthful a pinch of salt is taken.
During the night much fish was obtained even as far down the river as our
kampong, and many men searched for it here, using as lamps petroleum in
bamboo with a piece of cloth for a wick. Next day all the able-bodied
people left the kampong for a week's stay at the ladangs (fields), one
day's journey up the Kayan River, only the weak and old people remaining
behind. On this occasion I observed five or six individuals, men and
women, of a markedly light, yellowish colour. One woman's body was as
light as that of a white woman, but her face was of the usual colour,
perhaps somewhat lighter.
CHAPTER VIII
THE JOURNEY CONTINUED UP THE KAYAN RIVER - FIRST EXPERIENCE OF KIHAMS, OR
RAPIDS - WITH KENYAH BOATMEN - ADVANTAGE OF NATIVE COOKING - LONG
PELABAN - THE ATTRACTIVE KENYAHS - SOCIAL STRATA - CUSTOMS AND
HABITS - VALUABLE BEADS
At Long Pangian several days were spent in vain efforts to secure men and
prahus to continue the journey up the Kayan River.
