Water is poured on the mass of pith, which is kneaded and pressed against the strainer till the starch is all dissolved and has passed through, when the fibrous refuse is thrown away, and a fresh basketful put in its place.

The water charged with sago starch passes on to a trough, with a depression in the centre, where the sediment is deposited, the surplus water 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.