SAGO. 177 



of fine cloth to separate the gummy sub- 

 stance from the fibres. After this paste has 

 evaporated part of its moisture, it is thrown 

 into earthen vessels, where it dries and 

 hardens into globular particles of various 

 sizes ; but its general appearance is much 

 like the seed of the radish plant. 



Sago will keep good for many years: the 

 finest sort makes a delicious jelly ; and when 

 made into puddings and baked, it is one of the 

 best dishes that can be given either to chil- 

 dren or infirm old persons. The Indians, 

 through a principle of humanity, reserve the 

 finest of their sago for the aged and afflicted. 

 It is often recommended as a restorative diet 

 in milk or wine, according to the state of the 

 patient. It is a very kindly and nourishing 

 food, never fermenting in the stomach, and 

 very proper in hectic fevers.* 



It is now greatly recommended by the me- 

 dical men of Paris, although they have but 

 lately been able to procure it in that city. 



Dampier says that the sago trees are cal- 

 led by the natives of Mindanao, (one of the 

 Philippine islands) Libby trees ; that they 

 grow wild in great groves of five or six miles 



* Geoffrey. 

 vol. u. N 



