*AGO. 
291 
The sago tree, whose appearance when it has attained its 
fall growth, has much that of the gomuti tree, is cut down 
at the bottom of the stem. The greater or less adaptation 
of the ground regulates its speedy or slow development; its 
full development may however he placed at about 10 or 15 
years. The natives know this period from the appearance 
of the fruit at the top of the tree, and then call the tree 
ma a putrie, (ripe). The free requires very little care in 
rearing it, only attention must he given that it is not co¬ 
vered hy creeping plants, and that the feet of the trees 
be kept somewhat clear of high weeds that the growth of 
young shoots may not be hindered. A full grown tree of 
good quality may generally be valued at a sum of/ 1 8 copper, 
and a medium tree at /* 5 copper The sago tree being 
cut down, the mealy substance inside is taken out and 
prepared for use and transport in the following manner. 
The stem is cut with a parang into pieces of a fathom in 
length, which are split through the middle and cut up, and 
are always carried with great care to a running water. To 
separate the meal from the shell, the native uses an indigen¬ 
ous adze, nany> which is of the following description; a 
piece of bambu 3 inches in circumference and 2 feet long, 
is pierced with a slanting hole in which another piece of 
bambu like a chisel, and sharpened at the broad end, is 
stuck and fastened to the other with a string. For the 
cleaning of the sago, that is to say, to separate the meal 
from all impurities and woody particles, an aparatus is used 
called the sat rang ; it consists of the end of a large old sago 
stem already properly excavated by nature, fitted at the 
Its propagation hy radical shoots, exactly in the same manner as the common 
cultivated Plantain, is peculiar, and is not observed in the true Palms. Tire 
terminal inflorescence and death of the tree after fructification is another pecu¬ 
liarity, It is allied to Calamus by its retroversely imbricated fruit. 
This species of Srgo is abundant in many parts of Sumatra and at Malacca, 
and is employed in the preparation of Sigo for food. Considerable quantities 
are made at the Poggy Islands, lying off the west coast of Sumatra, where it in 
fact forms the principal food of the inhabitants. The Sago of Siak is reraarka. 
b!y tine, and is also, 1 believe, the produce of this species. At the Moluccas 
the spinous sort is considered superior to this, but I am doubtful whether it 
exiate in Sumatra.* For making the Sago, the tree must be cut before fructifi¬ 
cation commences, as it then becomes hard and dry. 
* Tbo Sumatra plantations contain three kinds, one spinous both on the 
trunk and leaves, rumbia (Saeus Knnigi) ; one spinous on the leaves only, 
sanka ; and the other without spines, bumban, which appears to he the female 
$ xgo or s ago moiat of rhe Moluccas and the Saguslcevis of botanists. Valentyn 
says the meal of the female s go does not keep so long as that of the other 
species. He mentions 4, and M. de Steurs 5, species. J. It. L. 
R r 
