SAGO is it nutritive substance obtained from several species of palms, especially the metraryilon Raga, which abounds in Ceram and the. west coast of New Guinea. It grows also iu Sumatra, Borneo, Celebes, Timor, Buro, and other islands, of the Indian archipelago. In many of the islands sago is the chief article of food, and by the Alfuers and Papuans is made either into a gruel or baked into cakes. The sago-tree is first a shrub with several upright green branches, which at their lower parts are covered with thorns. After three years these branches form one teem, and the thorns gradually disappear. The tree attains a height of from 40 to 60 ft., and within the ligneous bark it is filled with fibers and flour. It first blooms when 10 to 15 years old, according to the nature of the soil, best in a moist situation. After blooming. the flour transpires through the pores of the leaves, indicating that the tree is ripe. It must then be cut down within a ytar, or the flour will be lost. The stein is cut into lengths, split open, and the pit dug out and placed in a vessel with a sieve bottom. Water is applied to separate the flour and carry it into a second vessel, where it is soon deposited. The water is then run off, and the flour dried and put into little baskets made of sago-leaves. The produce of a tree averages 750 lbs. A large quantity of sago
flour is sent from the n.w. of Borneo, the n.e. of Sumatra, and Siak, to Singa pore, the leading market, where it is purified and fitted for use as starch in the calico and other manufactures. In Borneo much of the sago is granulated; and the Chinese of :Malacca prepare pearl-sago which is also sent to Singapore. Pearl-sago is in simill pearly-white spherical grains varying iu size from that of a poppy-seed to a grain of millet. Granulated sago is also iu round grains, but of a larger size. There are several varieties which differ much in color, some being white and others reddish-brown like radish-seed. One kind of granulated sago from India has been introduced under the MUM: of tapioca. The method of pearling and granulating sago is not known to Euro peans. Sago is not entirely soluble in hot water, like ordinary starch, and can thereforY be employed in making puddings, etc., and in this way forms a valuable article of food, lacing cheap. light, nutritious, and easy of digestion. The amount annually imported into Britain is upwards of 8,000 tons, and is valued at about -,1:127.000. See " Sago" in Journal, of the Ind. Archip., vol. iii. ; Tijd.sehrift van Ned. Indio, 8th year, vol.. i, see "Du Sagoboom."