a species of starch obtained from several palms, of which the most common are Sagus Rumphii, S. Cavia, and Sagurus Rumphi. It forms when cooked a bland, mucilaginous, and nutritive substance, and is commonly given to children and invalids. The sago is obtained from the pith of the palm, and is shaped into grains by being passed through a coarse sieve when half dry. This process of granulation is unknown to Europeans. Sago was imported from the British East Indies, Sumatra, Borneo, and other parts, to the amount of 149,416 cwt. in 1857; the cost of which, at L1, 2s. 4d. per cwt., was L166,848. It pays 4½d. per cwt. of duty.