SAG£r. 
-292 
broadest side by means of bambu pegs to a bag of the bark 
of cocoa nut, runut; the satrany thus provided, is laid upon 
two wooden forks about 3 or 4 feet high, the open end being 
considerably higher and placed under a stream of water 
running very gently from a bambu pipe, while right oppo¬ 
site the other end a long and very strong stick is stuck in 
the ground, and bent till its upper extremity is brought down 
to the level of the runut to which it is fastened* The runut 
is thus always kept in a state of tension, when the sago 
meal mixed with water is pressed by the hand against it. 
The meal passes through the runut, while the coarse matters, 
remain in the sago trough, and serve as food for pigs 
and poultry. [On the ela when thrown aside in heaps a 
kind of mushroom- grows, which forms an agreeable dish ; 
and when the trees rot, there also grow in the rotting parts 
as well as in the crown, fine, fat whitish sago-worms with 
brown beads, which the natives roast on skewers, and devour 
as a great dainty ; but the heads are taken off and then they 
are eaten by some Dutchmen also- But I cannot say how 
they taste, for I never had an inclination to try them 
The sago pressed through the satrany is received into the 
ffoti , which also rests on two forks stuck in the ground. 
The goti is a portion of a split sago trunk, of which both 
ends are made watertight by sago leaves and the spongy 
substance of the gomuti, or the bark of the Jcayzi putt tree. 
The goti always receives such a supply of water from 
v its upper extremity that it remains full, and gently over¬ 
flows at the low end, thus allowing the heavy farina to sink, 
while any woody particles that have been pressed through 
the runut are carried off by the water. 
This simple operation, called pukul sago or striking the 
sago, being performed, the farina is taken out of the goti 
and packed in cylindrical baskets made, of sago leaves, 
ready for exportation. These baskets, which are all nearly 
of the same size, are named iumang-sago . 
It is worthy of remark that the whole of this native mode 
of preparing the sago, which comes entirely within the 
reach and understanding of every inhabitant, was taught to 
the Amhoynese by llumphius who is so well known to 
them. Before that time the Amhoynese, like the natives at 
this day at various places on Ceram and Buru, and also 
elsewhere as on the west coast of Sumatra, used the sago 
mixed with the eta. The recollection of Rumphius is general 
* Vulentyo, 
