Sago. Another form of starch sold in the shops of America is sago. It occurs in little round masses, and when very white and pure, is called pearl sago. When it is in larger and darker masses, it is called common sago. It is starch obtained from the inside of the trunks of palms, and other trees. They are cut down, and the tissue containing the starch being scraped out, the sago is prepared in much the same way as arrow-root. Many plants yield starch in their stems, which, on being prepared, is called sago by Europeans. The sago which is sold in the shops in America is principally imported from the islands of the Indian Archipelago, and is the produce of a palm called the true sago palm, or Sagus lcevis. There is, however, another palm belonging to the same genus, the Sagus Rumphii (the prickly sago palm) which yields the sago that is consumed by the natives of India.

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Sagus Rumphii - Prickly Sago Palm.