SAGO. 
805 
cross stick. A horizontal vibratory motion is given to this, 
the whole mass being kept in constant agitation, and every 
part successively driven along the sides of the bag.* This 
lasts for about a minute, when the now granular sago is again 
passed through a sieve similar to the preceding one, but the 
smaller grains which pass through are those which are now 
rejected. Those that remain are transferred to a circular 
sieve, of which the bottom is formed of fine strips of bambu 
crossing each other. The grains that pass through the square 
holes thus produced form the pearl sago of commerce in the 
unroasted state. Those that are larger than the holes are 
thrown back into the heap to run through the same course 
again. To assist the men the oblong sieves and the granul¬ 
ating bag are sometimes suspended by rattans from the rafters 
of the shed. 
The roasting takes place in a row of iron pans, each about 
2 2 feet in diameter, which are built into a platform of masonry 
about 15 feet long and 4 feet in breadth, covered with flat tiles. 
The pans rest in an inclined position partly against the back 
of the platform which rises about a foot above its level, and 
partly on a small prop of brick work on the right side, an off¬ 
shoot from the wall. Into the top of this prop a plate is sunk 
in which a cloth saturated with wood oilf is kept- Behind each 
pan is an open furnace mouth, and a man constantly attends 
to the fires, keeping them supplied with a few billets of bakatt 
wood, and regulating them with a long two pronged iron fork 
so as to maintain a moderate heat. The pan being gently rub¬ 
bed with the cloth a man who sits in front of it on a low stool 
placed on the platform pours into it a quantity of granular 
sago. This he slowly stirs for a short time with a wooden 
implement called wean having a sharp curved edge. More 
sago is poured in until it amounts to about two chupas, when 
as it hardens be uses the weah more freely. After about 
three minutes roasting, it is removed to a table and passed 
through a round sieve similar to that before described, The 
grains that adhere to each other are thrown aside, and those 
that pass through form a smoking heap which s allowed to 
lie undisturbed for about 12 hours. The grains are about the 
same size as they were before roasting, and some retain whol¬ 
ly or partially their white and mealy appearance, but the great¬ 
er part have become translucent and glutinous, and all have 
acquired a certain degree of toughness, although still soft.}.' 
* Some experience is required in drying the eago to tbe proper degree pre¬ 
paratory to granulation. If under dried or over dried it will not granulate. 
■f Mima* Kruenff. 
| This change appears to be brought about in this way, The water com 
