B. Life cycle

            Birth

A mother gives birth on her own or with the help of a midwife (agpalusot or mampa-anak/partera). The traditional midwife is usually a relative such as husband, parent or grandparent. After assisting in delivery, the midwife washes her hands with a slippery soil called lubas. This can also be used as shampoo.

When a child is born, food preparations to ensure the well-being of the mother are made. The family butchers a chicken pinikpikan style. Ginger is added to the stew and the soup is given to the mother. It is believed that the mother will produce more milk. In addition, seeds of the pallang/bikan(Ib.) are roasted and given to the mother as a cleansing agent. The leaves of the shangla(Ib)/dangla shrub are boiled and the water is used by the mother for bathing.

If the child is a boy, the family brings out rice wine or tapey and call neighbors and friends to celebrate. Boys are preferred because they can go out to work while girls work only at home.

The mother is required to rest for two months. The practice is called mangngilin. Food considered taboo is jackfruit. She is encouraged to eat papaya and chicken boiled with ginger.

A mother carries her baby on her back using a blanket. Caring for the child is a cooperative endeavor with the help of adults in the households.