BREAD PLANTS 63 



grains. It is obtained from a number of palms, 

 particularly from one species. 



The sago palm grows in the East Indies, in 

 swampy ground near the coasts. For fifteen years 

 it grows without flowering, the stem topped by a 

 crown of feathery leaves. The pith of the stout 

 trunk is surrounded by a thick rind, and when 

 the time of maturity arrives, it is simply bursting 

 with rich, starchy material. This is the tree's 

 reserve, laid up for use in sending up the flower 

 cluster and ripening the fruit. Let the tree keep 

 to its natural function, and the rind will stand, a 

 hollow shell, the leaves dead and the ripe fruits 

 fallen, at the end of the year of blossom. It is the 

 tree's time to die. 



The sago palm is too valuable a tree to be left 

 to round out its own career by going to seed. 

 Just when the stem is loaded with starchy pith 

 the sago hunter has it cut down. Systematically 

 the trunk is sectioned and then split, and the rind 

 scraped of all the pith, which is grated to a pulp. 

 Next, the pulp is worked with the hands in troughs 

 full of water, until all the starch has settled to the 

 bottom, and only dry fibre remains. Separate 

 washings rid the starch of impurities, and it is 

 dried. Now it is ready for use in the cakes and 

 soups upon which the natives live. 



