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.It is a native of New Guinea and is largely 
cultivated for the valuable flour obtained. < ron tne stens. The prepared 
flour is’commercially known as sago and forms a Valuable article of 
export from this Colony. The stem when fully developed,is cut down 
and divided into pieces from three to four feet in length. The outer 
bark having been removed.the soft pith is scraped out by means of 
various scrapers and pounded in water.removing the starchy matter 
from the fibres of the stem and holding the former in suspension. 
♦ * 
This mixture is allowed to percolate through the interstices of a very 
• fine 
fine mesh - usually a piece of cloth.The starchy matter on hardening, 
is known as sago meal. By various methods of treatment,flake and pearl 
sage are obtained from this meal or flour. \ It may be noted that the 
Sago Palm yields the largest amount of nouris hment# area of any 
