SAGO. 
29JP 
amongst the Amboynese, and is accompanied by a true 
recognition of the value of this most necessary mode of 
preparing an article of food which nature has so bountifully 
bestowed, 
A good sago tree produces about 25 tumangs of meal, 
which being sold at from 0.7& to 0.80 k. gives the manu¬ 
facturer a good profit. 
The native of the Moluccas prepares the meal in different 
ways, chiefly however as a hard bread, which, if kept dry, 
may be preserved as long as our ship's biscuits, and is called 
sago lemping. The meal after having been dried for two or 
three days is sifted until it becomes tolerably fine but remains 
somewhat adhesive. It is then formed into small flat cakes 
which, to the number of 7 or 8, are placed in a mould ol red 
earth and baked to the proper degree. 
The sago borneh or borneo , granular sago, is dried for a 
shorter period, then sifted, and shaken by two men in a piece 
of cloth until it granulates. It is then smeared with fresh 
cocoanut oil and heated in an iron pan (tatyu) until it attains 
a certain degree of hardness, after which it is placed in the 
sun to dry. 
A third mode of preparation is the sago teiupala . The 
meal is aired until it becomes red, when it is sifted, and stuffed 
into an entire fresh bambu, which is placed in different rows 
above a fire until it bursts and the sago is roasted. Sago 
thus prepared may be preserved a long time if kept dry. 
The fourth mode is the sago buksona. The meal is mixed 
with grated santang kalapa , sugar, and a little pepper and 
salt, enveloped in young sago leaves, and boiled in water. 
To make the sago or kwee bagea, the meal, after being 
dried in the air to redness, is sifted, mixed witn fresh kanari 
kernels, and then baked in young sago leaves. Sago baruwa 
are small sago cakes of different forms. The sago sinale is 
the meal baked to a cake in a pot. The sago nfia is the 
meal enveloped in fresh sago leaves and baked on the fire. 
Sago kalapa, like the lemping , is baked in moulds and min¬ 
gled with much grated santang kalapa; the outside is 
smeared with giila areng, and it is eaten warm. Sago kalapa 
is even preferred by Europeans to bread at breakfast, and 
ranked as a dainty. Papeda, sago bubur or /jap is prepared 
in the same way as arrow root. 
To proceed to the uses to which the native of the Moluccas 
puts the sago tree over and above extracting from it a whole¬ 
some and abundant article of food, we remark that no part of 
it is lost or suffered to remain unappropriated* 
