Method of Farming
Tai people group was the first in history to plant rice and use a furrow to plough. The seeds of rice are first of all soaked in water
until it sprouts and then sown in small nurseries previously prepared by ploughing. At the end of thirty days they were pulled out
from the soil with the root attached and transplanted into the field, which was previously ploughed and filled with water. The seedlings
were set one foot apart in straight lines. It’s back aching work to bend down and plant the plants all day long in the field but impromptu
folk songs sung by planters helped them pass the time and pain. Sometimes it became enjoyable moment.
Both men and women helped in
planting. They worked all morning till sunset with a short break for meal during the day. They wore big hats usually made of bamboo
cover, was tied tightly under their chin to prevent from falling off the head. The big hat acted as umbrella and protect their head
and body from the sun and rain. Some covered their back with a coat made of leaves to protect them from the rain. They did not stop
working even though it was raining. They wrapped their lunch from home in banana leave and brought it to the field. They ate cold
meal without reheating. Planting time usually ended in July. In November the waving grains turned golden as it was ripen and ready
for harvest. The most enjoyable time was harvest time. The reaping began in November or even as late as December. The grains were
cut by sickle and the swathes were tied together to make sheaves. The sheaves were then heaped up to make the large stacks. After
reaping was over the sheaves were left in stacks for two or three weeks before threshing. Threshing was usually done by hands but
if there was a large quantity it was thrashed by buffaloes by stamping round and round through the paddy as it lied in heaps on the
threshing floor covered with bamboo mat. After thrashing the oxen carried the grain from the field to the village in large baskets,
two baskets on each ox. Paddy was stored in big bamboo baskets, which were seven or eight feet high, tightly plastered inside and
outside with clay to prevent from insects and rats. The rice of the first ears that were threshed was cooked by steaming and carried
to the monastery and offered to the monks as an offering.
Empty rice fields after harvest were used again for planting either sugarcane
or paddy. Shan also cultivate various spices and seasonings such as onions, garlic, lemon grass, white and black pepper, fennel, basil,
chilies, coriander, horseradish, roselle, parsley and mint. Shan also raise pigs, cattle, poultry, ducks and elephants. Hunting is
another traditional activity for the Shan with crossbows, snares, bamboo traps, stone slings or gun.
