trickling off by a shallow outlet. When the trough is nearly
full, the mass of starch, which has a slight reddish tinge, is
made into cylinders of about thirty pounds' weight, and neatly
covered with sago leaves, and in this state is sold as raw sago.

Boiled with water this forms a thick glutinous mass, with a
rather astringent taste, and is eaten with salt, limes, and
chilies. Sago-bread is made in large quantities, by baking it
into cakes in a small clay oven containing six or eight slits
side by side, each about three-quarters of an inch wide, and six
or eight inches square. The raw sago is broken up, dried in the
sun, powdered, and finely sifted. The oven is heated over a clear
fire of embers, and is lightly filled with the sago-powder. The
openings are then covered with a flat piece of sago bark, and in
about five minutes the cakes are turned out sufficiently baked.
The hot cakes are very nice with butter, and when made with the
addition of a little sugar and grated cocoa-nut are quite a
delicacy. They are soft, and something like corn-flour cakes, but
leave a slight characteristic flavour which is lost in the
refined sago we use in this country. When not wanted for
immediate use, they are dried for several days in the sun, and
tied up in bundles of twenty. They will then keep for years; they
are very hard, and very rough and dry, but the people are used to
them from infancy, and little children may be seen gnawing at
them as contentedly as ours with their bread-and-butter. If
dipped in water and then toasted, they become almost as good as
when fresh baked; and thus treated they were my daily substitute
for bread with my coffee. Soaked and boiled they make a very good
pudding or vegetable, and served well to economize our rice,
which is sometimes difficult to get so far east.