Sago

a starchy product of several palm trees of Malaysia. When the sago palm is about to blossom the pith is full of starch. The trees are cut into logs of convenient lengths. These are split and the pith is scraped out of their centers. From this pith, by repeated tramping and washing in a trough of water, a quantity of white liquid is obtained. This heavily laden white water is strained off into a receptacle and allowed to "settle." A white starch is deposited. This, when dried, is the sago flour of commerce. The natives make bread of it. Singapore exports $8,000,000 worth of sago and tapioca yearly. See Tapioca