least there are but
few of the globules of that form; it is rather in the form of very
small irregular tubercular masses, formed by the adherence of
different numbers of the primary globules. The facility with which
this sago swells and is divided by water, has occasioned it to be
preferred as an article of food to the ancient sago. It has been
described by Planche under the name of the white sago of the Moluccas,
and by Dr. Pereira under the name of pearl sago.

Bennet, in his work on "Ceylon and its Capabilities," (1843), states
that sago is procured from the granulated pith of the talipot palm,
_Corypha umbraculifera_.

The _Sagus Rumphii_, Willdenow, and _S. farinifera_, Gaertner.--Before
maturity, and previous to the formation of the fruit, the stem
consists of a thin hard wall, about two inches thick, and of an
enormous volume of tissue (commonly termed the _medulla_ or _pith_),
from which the farina or sago is obtained. As the fruit forms, the
farinaceous medulla disappears, and when the tree, attains full
maturity, the stem is no more than a hollow shell. Sago occurs in
commerce in two states, pulverulent and granulated. 1. The meal or
flour as imported in the form of a fine amylaceous powder. It is
whitish, with a buffy or reddish tint. Its odor is faint, but somewhat
unpleasant and musty. 2. Granulated sago is of two kinds, pearl and
common brown. The former occurs in small hard grains, not exceeding in
size that of a pin's head, inodorous, and having little taste. They
have a brownish or pinkish yellow tint, and are somewhat translucent.
By the aid of a solution of chloride of lime they can be bleached, and
rendered perfectly white. The dealers, it is said, pay L7 per ton for
bleaching it. Common sago occurs in larger grains, about the size of
pearl barley, which are brownish white.

Sago is an article of exportation to Europe, and is also shipped to
India, principally Bengal, and to China. It is in its granulated form
that it is usually sent abroad. The best sago is the produce of Siak,
on the north coast of Sumatra. This is of a light brown color, the
grains large, and not easily broken. The sago of Borneo is the next in
value; it is whiter, but more friable. The produce of the Moluccas,
though greatest in quantity, is of the smallest estimation. The cost
of granulated sago, from the hands of the grower or producer, was,
according to Mr. Crawfurd, only a dollar a picul. It fetches in the
London market--