104 
PROCEEDINGS OF SOCIETIES. 
six feet in length. A part of the outer hard wood is then sliced off, and the work¬ 
man coming to the pith, cuts across the longitudinal fibres and pith together, leav¬ 
ing a part at each end uncut, so that when it is excavated there remains a trough, 
into which the pulp is again put, mixed with water, and beaten with a piece of 
wood; the fibres being then separated from the pulp, float at the top, and the 
flour subsides. After being cleared in this manner by several waters, the pulp is 
put into cylindrical baskets, made of the leaves of the tree. The quantity yielded 
by one tree is very great. Five or six hundred pounds are not an unusual produce 
for one tree; and as the vegetation still remains after the tree has been cut down, 
a stem again springs up, which goes through the different stages of growth until it 
is fit for the axe. 
The flour is rarely imported, granulated sago being the state in which it is 
commonly brought to Europe. To bring it into this state from the flour, it must 
be moistened, and passed through a sieve into a very shallow iron vessel, held over a 
fire, which enables it to assume a globular form. Thus, all our grained sago is half 
baked, and will keep long. Of this granulated sago there are two varieties, the 
common or brown sago, and pearl sago. It is insipid, but when well seasoned is 
much used as an article of diet for invalids and children—a coarse description of 
sago is sometimes employed in the feeding of calves. I have been unable to dis¬ 
cover at what time sago was first introduced into these countries, but I have learned 
from men in business for the last thirty or forty years, that, during that time, the 
consumption of it has been increased very little. In conclusion, I may state, for 
the information of many, that there is a pretty numerous collection of very well 
grown specimens of palms in the Royal Dublin Society’s garden, atGlasnevin; and 
to all who may be induced to visit those interesting and beautiful grounds, I can 
promise the greatest civility from the attendants. 
