s, has
described six species, which he distinguishes by the names of the
places from which they come. Preferring to classify them according to
their characters, M. Mayet distinguishes only three species.

The first he denominates Ancient sago, which comes from different
parts, and varies much in color. It comprehends--1st, Maldivian sago
of Planche, in spherical globules, of two or three millimetres in
diameter, translucid, of an unequal pinkish white color, very hard and
insipid. 2nd, New Guinea sago, of Planche, in rather smaller globules,
of a bright red color on one side, and white on the other. 3rd. Grey
sago of the Moluccas or brown sago of the English; of unequal
globules, from one to three millimetres in diameter, opaque, of a dull
grey color on one side, and whitish on the other. This grey color
probably arises from long keeping and humidity. 4th. Large grey sago
of the Moluccas, exactly resembling No. 3, only that the globules are
from four to eight millimetres in diameter. 5th. Fine white sago of
the Moluccas; entirely resembling No. 3, only that it is purely white,
owing to the complete edulcoration of the fecula of which it is made.

Whatever may be the places of origin of these sagos, they all possess
the following characters--

Rounded globules, generally spherical, all isolated, very hard,
elastic, and difficult to break or powder. The globules put into
water, generally swell to twice their original size, but do not adhere
together.

_Second sage_.--This species corresponds with the pinkish sago of the
Moluccas of Planche. It is in very small globules, less regular than
those of the "first sago," and sometimes stuck together to the number
of two or three. Soaked in water, it swells to double its volume.

Third Species.--_Tapioca sago_.---This name has been applied to a
species of sago now abundant in commerce, because it bears the same
relation to the ancient or first sago, and even to the preceding sago,
that tapioca bears to "Moussache," which is the fecula of the manioc,
_Janipha manihot (Manihot utilissima_).

Whilst the two preceding species of sago, whatever may have been
stated to the contrary, have been neither baked nor submitted to any
heating process, as is proved by the perfect state of nearly all their
grains of fecula, this species has been subjected to the action of
heat while in a state of a moist paste. This sago is not in spherical
globules, like the two preceding species, or at