RED-ORANGE (14) CHOCOLATE (9) Yellow-Yellow Orange(1). In this case, the heavy color, 9, comes in the center of the design, but is necessary to separate Nos. 14 and 1.

VIOLET (2) BLUE-GREEN (12) Red-Orange (14).

Violet (2) Red-Orange (14) Blue-Blue Green (15).

Brown (3) alone on natural background.

Brown (3) Yellow-Green (5). Especially good.

Brown (3) BLUE-GREEN (12).

BROWN (3) RED-ORANGE (14) Red (16).

Brown (3) Red-Orange (14). Especially good.

Brown (3) BLUE-BLUE GREEN (15) Red-Orange (14). Especially good.

Brown (3) RED (16). In sabutan straw, use No. 4 or 10 in place of No. 16.

Black (8) Brown (3) Red-Orange (14). Especially good.

ORANGE-RED RED (4) Blue-Green (12). Use No. 15 instead of 12 with sabutan.

BLUE-BLUE GREEN (15) BLUE-GREEN (12) Orange-Red Red (4). Especially good.

Black (8) ORANGE-RED RED (4). Especially good.

YELLOW-GREEN (5) BLUE-BLUE GREEN (15) Red-Orange (14).

RED-VIOLET (7) BLUE-BLUE GREEN (15) Yellow-Green (5). Especially good.

Black (8) Yellow-Green (5). Use this combination with an open design (not solid), and do not use much of each.

BLUE-GREEN (12) Yellow-Green (5).

BLUE-BLUE GREEN (15) Yellow Green (5).

Blue-Violet (6). On a natural ground.

Blue-Violet (6) Red-Orange (14).

Chocolate (9) Blue-Green (12) Red-Orange (14). Especially good.

Chocolate (9) BLUE-GREEN (12) Red-Orange (14). Especially good.

Blue-Blue Green (15) Red-Orange (14). Especially good.

BLUE-BLUE GREEN (15) Red (16).

Romblon Buri Vegetable Colors.

1--Black.

2--Gray-green.

3--Natural.

4--Orange.

5--Dark red.

In Romblon buri straw the following combinations will be harmonious:

Nos. 1, 2 and 3 in accordance with Rule 4. Nos. 2, 3 and 4 in accordance with Rule 4.

Exception to Rule 2: No. 5 is inharmonious with No. 4.

It will be noticed that these colors depend for their harmony on their order or sequence and their quant.i.ty (in this case equal parts of all three). No. 3 being a neutral color, great quant.i.ties of it may be used with any other colors. There is danger, however, in getting too much of one of the other two colors. No. 4 is a very strong color and a little will be pleasing while much will be offensive. It is not well to use it alone on a ground of No. 3. No. 5 may be used alone with a ground of No. 3; No. 1 with a ground of No. 3; No. 2 with a ground of No. 3; No. 3 with a ground of No. 2; Nos. 1 and 3 on a ground of No. 2, with a very small quant.i.ty of No. 1; equal proportions of Nos. 1 and 4 may be combined on a ground of No. 3; Nos. 2 and 4 on a ground of No. 3, a very small quant.i.ty of No. 4 being used.

Tanay Sabutan Colors (Mostly Vegetable).

1--Black.

2--Blue-green.

3--Natural.

4--Yellow.

5--Red-orange.

6--Red-orange red.

It will be necessary to use No. 3 on a ground work. Mats made entirely of any of the other colors would hardly be harmonious on a floor or wall, if there were any other furnishings. Nos. 1, 2, 5 and 6 may be used separately upon a ground of No. 3; No. 2 in large quant.i.ty; No. 1 in small ground of No. 3; No. 2 in equal quant.i.ty with No. 5 upon a ground of No. 3; No. 5 in equal quant.i.ty with No. 6 upon a ground of No. 3; No. 6 in large quant.i.ty, with No. 2 in small quant.i.ty, upon a ground of No. 3; No. 5 in large quant.i.ty, with No. 1 small, on a ground of No. 3.

STRIPPING MAT STRAWS.

Philippine mat straws can be divided into three cla.s.ses--palm straws, pandan straws, and straws obtained from sedges. The first two are obtained by stripping the leaves of the plants into narrow lengths. For this purpose there is used in most localities a small gauge held between the thumb and index fingers. A knife blade fitting in the notches serves as the cutting edge. The leaf is held in one hand and the gauge and knife in the other, the edge of the leaf being drawn through the gauge. This is generally made out of the stiff part of the leaf, though, occasionally, of a piece of rattan, bamboo or leather. At best it serves for only a few hours of use, when it is thrown away and another made.

When the notch becomes worn, the blade moves about in the gauge, causing the width of the straws to vary, and when a new gauge is made there is always more or less variance in the position of the new notches. This method is very slow, as but one strip can be cut at a time; and, until the operator becomes expert in the use of the gauge, many of the strips are worthless. When used in the school room, each pupil has to prepare his own material. This causes waste of materials and a constant littering of the floor.

For stripping sabutan leaves, the mat weavers of Tanay, Rizal, use a kind of comb which is discussed under the heading "Sabutan." The leaves are pulled over this comb before being dried. As sabutan is parallel veined it is very easy to strip it thus, the teeth of the comb following the leaf fibers. The comb produces several uniform straws with one stroke.

The object of contriving the stripping machine ill.u.s.trated and described here was to furnish a quick means of preparing palm and pandan straws with uniform widths and clean cut edges. Forms of it have been in use for some time and the model noted here has been tried out for a year. By its use one pupil can prepare materials for the whole cla.s.s, or else the teacher can have all the materials prepared beforehand if it is so desired. This is half the problem of teaching the weaving of hats or mats.