common pearl, 20s. to 26s. the cwt., sago flour, 20s.
the cwt. The Chinese of Malacca and Singapore have invented a process
by which they refine sago, so as to give it a fine pearly lustre, and
it is from thence we now principally derive our supplies of this
article. The exports from Singapore in 1847 exceeded 61/2 million
pounds, but are now much larger.

The following is a description of the manufacture of this important
article of commerce:--The tree being cut down, the exterior bark is
removed, and the heart, or pith of the palm, a soft, white, spongy and
mealy substance is gathered; and for the purpose of distant
transportation, it is put into conical bags, made of plantain leaves,
and neatly tied up. In that state it is called by the Malays _Sangoo
tampin_, or bundles of sago; each bundle weighs about 30 lbs.

On its arrival at Singapore it is purchased by the Chinese
manufacturers of sago, and is thus treated:--Upon being carried to the
manufactory, the plantain-leaf covering is removed, and the raw sago,
imparting a strong acid odor, is bruised, and is put into large tubs
of cold spring water, where it undergoes a process of purification by
being stirred, suffered to repose, and again re-stirred in
newly-introduced water. When well purified thus, it is taken out of
the tubs by means of small vessels; and being mixed with a great deal
of water, the liquid is gently poured upon a large and slightly
inclined trough, about ten inches in height and width; and in the
descent towards the depressed end, the sago is deposited in the bottom
of the trough, whilst the water flows into another large tub, where
what may remain of sago is finally deposited. As the strata of
deposited sago increases in the trough, small pieces of slates are
adjusted to its lower end to prevent the escape of the substance. When
by this pouring process the trough becomes quite full of sago, it is
then removed to make room for a fresh one, whilst the former one is
put out into the air, under cover, for a short time; and on its being
well dried, the sago within is cut into square pieces and taken out to
be thoroughly dried, under cover, to protect it from the sun. It has
then lost the acid smell already noticed, and has become quite white.
After one day's drying thus, it is taken into what may be called the
manufactory, a long shed, open in front and on one side, and closed at
the other and in the rear. Here the lumps of sago are broken up, and
a