^c)6 ISLANDOFGILOLO. 



« Covciings of the Nipa or common Jtlop, fuch as they ufe on 

 <' the fouth-vveft coaft of Sumatra, will not laft half the time. 

 " When fago trees are cut down, frclli ones fprout up from the 

 *' roots ; the wild hogs frequent the places where fago trees have 

 " lately been cut down, and the flour or pith has been taken out; 

 « they there feaft and fatten oh the remains. 



« We feldom or never fee fago in Europe but in a granulated 

 " ftate. To bring it into this ftate from the flour, it mull be 

 " firft moiflened, and paffed through a fieve into an iron pot 

 " (very fhallow) held over a fire, which enables it to afliime a 

 " globular form. 



" Thus all our grained fago is half baked, and will keep long. 

 " The pulp or powder of which this is made, will alfo keep 

 " long, if preferved from the air, but, if expofed, it prefently 

 " turns four. 

 Sago Oven. " The Papua oven for this flour is made of earthen ware ; 



" it is generally nine inches fquare, and about four deep; it 

 *' is divided into two equal parts by a partition parallel to its' 

 " fides; each of thofe parts is fubdivided into eight or nine, 

 " about an inch broad (tab. 27.) ; fo the whole contains two 

 " rows of cells, about eight or nine in a row. The fago bread, 

 *' frefh from the oven, eats jnft like hot rolls. Bread thus baked 

 " will keep, I am told, feveral years; I have kept it twelve 

 " months, nor did vermin deftroy it in that time." 



Other writers who have treated of this ufeful tree are, 

 Kaempfer, Atnoen. Exot. Sgy ; Thunberg, Fl. Jap. 229 ; Rati. HiJI, 

 pi. 1360; Seb. Muf. i. 39. tab. 25 ; Dampler, i. 310 ; and G. Forjler^ 

 Flor. Aujlr. inj, p. 78, who fays it is found in the Friendly IJles 



and 



