SAGO. -173 



float at top, and the flour subsides. After being 

 cleared in this manner by several waters, the pulp is 

 put into cylindrical baskets made of the leaves of 

 the tree ; and if it is to be kept some time, those 

 baskets are generally sunk in fresh water to keep it 

 moist. One tree will produce from two to four hun- 

 dred weight of flour. 



1 We seldom or never see sago in Europe but in a 

 granulated state. To bring it into this state from the 

 flour, it must be first moistened and passed through 

 a sieve into an iron pot (very shallow) held over a 

 fire, which enables it to assume a globular form. 

 Thus all our grained sago is half baked and will 

 keep long. The pulp or powder of which this is 

 made will also keep long if preserved from the air, 

 but if exposed, it presently turns sour.'* 



Stem of the Sago Tree, showing the pith from which the Sago is extracted. 



We learn also from the same authority, that loaves 



* Forrest'* Voyage to the Moluccas, p. 89, second edition, 

 'vol.. xv. 15* 



