Note {4} — Chapter XI

Note 4.—An interesting notice of the Sago-tree, of which Odoric also gives an account. Ramusio is, however, here fuller and more accurate: “Removing the first bark, which is but thin, you come on the wood of the tree which forms a thickness all round of some three fingers, but all inside this is a pith of flour, like that of the Carvolo (?). The trees are so big that it will take two men to span them. They put this flour into tubs of water, and beat it up with a stick, and then the bran and other impurities come to the top, whilst the pure flour sinks to the bottom. The water is then thrown away, and the cleaned flour that remains is taken and made into pasta in strips and other forms. These Messer Marco often partook of, and brought some with him to Venice. It resembles barley bread and tastes much the same. The wood of this tree is like iron, for if thrown into the water it goes straight to the bottom. It can be split straight from end to end like a cane. When the flour has been removed the wood remains, as has been said, three inches thick. Of this the people make short lances, not long ones, because they are so heavy that no one could carry or handle them if long. One end is sharpened and charred in the fire, and when thus prepared they will pierce any armour, and much better than iron would do.” Marsden points out that this heavy lance-wood is not that of the true Sago-palm, but of the Nibong or Caryota urens; which does indeed give some amount of sago.