simple brought from the East-Indies, of considerable use in diet as a restorative.

Sago is a sort of bread produced in the following manner, from a tree called landan, growing in the Moluccas. When a tree is felled, they cleave it in two in the middle, and dig out the pith, which is eatable, when it comes fresh out of the tree. They pound it in a mortar, till it is reduced into a kind of powder somewhat like meal. Then they put in a saucepan made of the bark of the same tree, placing it over a cistern made of its leaves, and pour water on it, which separates the pure part of the powder from the woody fibres wherewith the pith abounds. The flour thus filtrated they call sago, which they make into paste, and bake it in earthen furnaces.

Sagree, in ichthyology. See Squalus.