Work is enforced by penalties. They used to roast those who shirked their share; now they beat them for failure to work. If the klèng sarpo finds a lad refractory, he reports him to the gaonbura.
Villages like having deka clubs. They help greatly in cultivation, practice dancing and singing, and keep alive the village usages and tribal customs. They are in great request at funerals, which are the celebrations in which most spirit is shown.
Hunting, with spears and dogs, is practised. The objects of the chase are deer and wild pig; also the iguana (Ass. gui) and tortoise. The dog barks and follows up the track by scent. They also set traps (arhàng) for tigers, with a spear placed so as to be discharged from a spring formed by a bent sapling; twice round the tiger's pug gives the height of his chest, at which the spear is pointed; a rope of creeper stretched across the path releases the spring when the tiger passes that way and comes against it.
Fishing is done with rod and line, but chiefly by means of traps and baskets, as in Assam generally. The trap (ru) is a basket of bamboo, constructed so that the fish can get in but cannot get out, and is fixed in an opening in a fence (a-ru-pat) placed in a stone dam built across a stream.
The staple food is rice, which is husked in the usual way, by being pounded with a long pestle in a wooden mortar, and cooked by the women of the family. The flesh of cows is not eaten; there is said to be a dislike even to keep them, but this prejudice is now dying out. Milk is not drunk. Fowls, goats, and pigs are kept for food, but eaten chiefly at sacrifices; eggs are eaten. A delicacy is the chrysalis of the eri silkworm (Attacus ricini); it is eaten roasted and curried. Children (but not grown folk) cook and eat crabs and rats. In cooking meat, spits (òk-akròn) are used; the meat is either cut up and skewered, or a large lump is placed whole on the embers; it is thoroughly cooked. Fish is cut into slices and put in the sun to dry, or smoked. Meat also is cut into strips and dried on frames in the sun.
The vegetables are those commonly used by the Assamese. Sugar-cane (nòk) is not much grown. A favourite seasoning is mint (lopòng-brik).