256 COAlMON JUNIPER. 
The preparation of sago, under different forms, con- 
stitutes a principal source of employment to the inha- 
bitants of many parts of the coast of Malabar, as well 
as those of several of the islands of the East Indies. 
The trunk of the sago-tree contains a farinaceous 
pith, to obtain which it is sawn into pieces. After the 
pith is taken out, it is beaten in mortars, and, water 
being poured upon the mass, this is allowed to stand 
for some hours to settle ; after which it is strained 
through a coarse cloth, and, the finest particles running 
through with the water, the grosser ones are left be- 
hind and thrown away, or washed over a hair sieve 
through which only the edible parts can pass. These 
are allowed to subside. The water is then poured off, 
and the flour, being properly dried, is made into cakes 
and baked for use, or is granulated in a manner some- 
what similar to that adopted in the preparation of 
tapioca (251). It is in the latter state that sago is im- 
ported into Europe, where it is much used as a nou- 
rishing and agreeable diet for sick persons, in puddings 
and other culinary preparations. 
267. The COMMON JUNIPER (Juniperus commu- 
nis) is on evergreen shrub, with slender and pointed leaves^ 
that grows on heaths in several parts of the south of England. 
The leaves graze in threes; each is tipped with a spine, and 
% l n er than the ripe fruit, which is a blackish purple berry. 
Juniper berries are at first green ; and they continue 
upon the trees two years before they become ripe and 
assume their purple colour. When ripe they have a 
sweetish aromatic taste. The Swedes prepare, from 
these berries, a beverage which they consider useful as a 
medicine ; and in some parts of the Continent juniper 
berries are roasted, ground, and adopted as a substitute 
for coffee. In Sweden they are eaten at breakfast, in the 
form of a conserve; and, in Germany, they are frequently 
used as a culinary spice, and especially for imparting 
their peculiar flavour to sour crout. Spirits impreg- 
nated with an essential oil distilled from them have the 
