SAGO

A species of fecula or starch obtained from the cellular substance of an East Indian palm tree, the Sag us far in if era. It is usually granulated, and known in the trade under the name of pearl sago. The tree, when at maturity, is about 30 feet high, and from 18 to 22 inches in diameter. Before the formation of the fruit, the stem consists of an external wall about 2 inches thick, the whole interior being filled up with a sort of spongy medullary matter. When the tree attains to maturity, and the fruit is formed, the stem is quite hollow. Being cut down at a proper period, the medullary part is extracted from the trunk, and reduced to a powder like sawdust. The filaments are next separated by washing. The meal is then laid to dry; and being made into cakes is baked and eaten. For exportation, the finest sago meal is mixed with water, and the paste rubbed into small grains of the size and form of coriander seeds. This is the species principally brought to England, for which market it should be chosen of a reddish hue, and readily di olving in hot water into a fine jelly. Within these few years, however, a proce has been invented by the Chinese for refining sago, so as to give it a fine pearly lustre; and the sago so cured is in the highest estimation in all the European markets. It is a light, wholesome, nutritious food. It is sent from the islands where it is grown to Singapore, where it is granulated and bleached by the Chinese, The export [s. 1087]