Sago

Sago is prepared from the pith of several species of palm, especially those of the genus sagas laevis. The granular form is given to it by passing it when half dry through a coarse sieve. The process of refining it, and giving it a pearly lustre, is attributed to the chinese. Thus prepared, it is called pearl sago; this is reckoned the best, yet many aver that the browner and coarser kinds possess the most nutriment. Sago is nearly pure starch, and closely resembles arrow-root, for which it is a cheap substitute.

Sago affords very little nourishment, and is, therefore well adapted for invalids labouring under acute diseases. It has demulcent properties, which render it very useful in irritated state of the bowels and rectum. Where inflammatory action is slight, a very small portion of wheaten flour may be added for the sake of nutriment.

Sago is made into puddings, boiled in milk and cooked a variety of ways. Sago posset is an excellent cordial, where acute diseases have left the body debilitated.

Ut 2 ounces of sago to 1 quart of .water, and boil until a mucilage is formed; then rub half an ounce of lump sugar on the rind of a lemon, and put it, and a tea-spoonful of tincture of ginger into half a pint of sherry wine; add this mixture to the sago mucilage, and boil the whole five minutes. A wine- glassful may be taken every four or five hours. But during sickness sago gruel must be made of sago and water only, except a little sugar and lemon juice to render it more palatable.