It can also be propagated from the seed, but these are often unproductive.
If required for food purposes, the sago palm must be cut down at its base before it begins to flower, as afterwards the pith or farina becomes dried up and useless. The trunk is then stripped of its leaves and, if it is intended to work it up at its owner's house, it is cut into convenient lengths and floated down the river; if the pith is to be extracted on the spot the trunk is split in two, longitudinally, and is found to contain a mass of starchy pith, kept together by filaments of woody fibre, and when this is worked out by means of bambu hatchets nothing but a thin rind, the outer bark, is left. To separate the starch from the woody fibre, the pith is placed on a mat in a frame work over a trough by the river side; the sago washer then mounts up and, pouring fresh water over the pith, commences vigorously dancing about on it with his bare feet, the result being that the starch becomes dissolved in the water and runs off with it into the trough below, while the woody fibre remains on the mat and is thrown away, or, if the washer is not a Mahomedan, used for fatening pigs. The starch thus obtained is not yet quite pure, and under the name of lamantah is sold to Chinese and undergoes a further process of washing, this time by hand, in large, solid, wooden troughs and tubs. When sufficiently purified, it is sun-dried and, as a fine white flour, is packed in gunny bags for the Singapore market. At Singapore, some of this flour—a very small proportion—is converted into the pearl sago of the shops, but the greater portion is sent on direct to Europe, where it is used for sizing cloth, in the manufacture of beer, for confectionery, &c.
It will be seen that the sago palm thus affords food and also employment to a considerable number of both natives and Chinese and, requiring little or no trouble in cultivation, it is a perfect gift of the gods to the natives in the districts where it occurs. It is a curious fact that, though abounding in Sarawak, in the districts near Brunai and in the southern parts of British North Borneo on the West Coast, it seems to stop short suddenly at the Putatan River, near Gaya Bay, and is not found indigenous in the North nor on the North-East. Some time ago I sent a quantity of young shoots to a Chief living on the Labuk River, near Sandakan, on the East Coast, but have not yet heard whether they have proved a success.
A nasty sour smell is inseparable from a sago factory, but the health of the coolies, who live in the factory, does not appear to be affected by it.
The Brunais and natives of sago districts consume a considerable quantity of sago flour, which is boiled into a thick, tasteless paste, called boyat and eaten by being twisted into a large ball round a stick and inserted into the mouth—an ungraceful operation. Tamarind, or some very acid sauce is used to impart to it some flavour. Sago is of course cheaper than rice, but the latter is, as a rule, much preferred by the native, and is found more nutritious and lasting. Logan, in the Journal of the Indian Archipelago, calculates that three sago palms yield more nutritive matter than an acre of wheat, and six trees more than an acre of potatoes. The plantain and banana also flourish, under cultivation, in Borneo, and Mr. Burbidge, in his preface to the Gardens of the Sun, points out that it fruits all the year round and that its produce is to that of wheat as 133 : 1, and to that of the potato as 44 : 1. What a Paradise! some of my readers will exclaim. There can be no want here! I am sure the figures and calculations above quoted are absolutely correct, but I have certainly seen want and poverty in Borneo, and these tropical countries are not quite the earthly paradises which some old writers would have us believe. For our poor British "unemployed," at any rate, I fear Borneo can never be a refuge, as the sun would there be more fatal than the deadly cold here, and the race could not be kept up without visits to colder climates. But if sago and bananas are so plentiful and so nourishing, as we are taught by the experts, it does seem somewhat remarkable, in this age of invention, that some means cannot be devised of bringing together the prolific food stores of the East and the starving thousands of the West.
Both before, during and after the day's work, the Malays, man and woman, boy and girl, solace and refresh themselves with tobacco and with the areca-nut, or the betel nut as, for some unexplained reason, it is called in English books, though betel is the name of the pepper leaf in which the areca-nut is wrapped and with which it is masticated.
A good deal of the tobacco now used in Brunai is imported from Java or Palembang (Sumatra), but a considerable portion is grown in the hilly districts on the West Coast of North Borneo, in the vicinity of Gaya Bay, by the Muruts. It is unfermented and sun-dried, but has not at all a bad flavour and is sometimes used by European pipe smokers. The Brunai Malays and the natives generally, as a rule, smoke the tobacco in the form of cigarettes, the place of paper being taken by the fine inner leaf of the nipa palm, properly prepared by drying. The Court cigarettes are monstrous things, fully eight inches long sometimes, and deftly fashioned by the fingers of the ladies of the harem.
Some of the inland natives, who are unable to procure nipa leaf (dahun kirei), use roughly made wooden pipes, and the leaf of the maize plant is also occasionally substituted for the nipa. It is a common practice with persons of both sexes to insert a "quid" of tobacco in their cheek, or between the upper lip and the gum. This latter practice does not add to the appearance of a race not overburdened with facial charms. The tobacco is allowed to remain in position for a long time, but it is not chewed. The custom of areca-nut chewing has been so often described that I will only remind the reader that the nut is the produce of a graceful and slender palm, which flourishes under cultivation in all Malayan countries and is called by Malays pinang. It is of about the size of a nutmeg and, for chewing, is cut into pieces of convenient size and made into a neat little packet with the green leaf of the aromatic betel pepper plant, and with the addition of a little gambier (the inspissated juice of the leaves of the uncaria gambir) and of fine lime, prepared by burning sea shells. Thus prepared, the bolus has an undoubtedly stimulating effect on the nerves and promotes the flow of saliva. I have known fresh vigour put into an almost utterly exhausted boat's crew by their partaking of this stimulant.
It tinges the saliva and the lips bright red, but, contrary to a very commonly received opinion, has no effect of making the teeth black. This blackening of the teeth is produced by rubbing in burnt coco-nut shell, pounded up with oil, the dental enamel being sometimes first filed off. Toothache and decayed teeth are almost unknown amongst the natives, but whether this is in some measure due to the chewing of the areca-nut I am unable to say.
It used to be a disagreeable, but not unusual sight, to see the old Sultan at an audience remove the areca-nut he had been masticating and hand it to a small boy, who placed it in his mouth and kept it there until the aged monarch again required it.