84 On the Preparation of Sago ^ ^c. 



XIV. On the preparation of a fine Sago from the root 

 of the Arum triphylliim^ or Indian-Turnip, — and on 

 the growth of Maranta arundinacea, or Arroiv-root, 

 in the State of Georgia. In a letter to the Editor 

 from Mr. Edwin L. M'Call, student of ?nedidne 

 in the University of Pennsyhania. 



Sir, 



AS every discovery, tending to tighten the 

 weight of our obligations to foreigners, will afford 

 you pleasure, I send you, herewith, a specimen of 

 Sago, which I obtained from the root of the Arum 

 triphyllum, better known by the name of the Indian- 

 turnip, 



Like all the Ara, this species contains a very 

 acrid juice, w hich may be separated by repeated affu- 

 sions of cold water. By experiment, I have ascer- 

 tained, that the proportion of pure sago to the aggre- 

 gate is as one to four ; two ounces of the root, freed 

 from the exterior coat, yielding half an ounce of a 

 pure, white, and delicately-flavoured powder. 



The process for obtaining it is very simple, con- 

 sisting, 1st, In peeling off the outer coat of the roots. 

 2dly, Reducing them to a pulp, by bruising, scraping, 

 or grating. 3dly, Placing the pulp on a strainer, 

 adapted to a tub, or any convenient vessel, and pour- 

 ing cold water thereon, which passes through, carry- 

 ing the sago and acrid juice along with it, and leaving 

 the parenchyma on the strainer. 4thly, Separating the 



