75-79.)
(Mas'udi, I. 338; I.B. IV. 241; J.A. ser. IV. tom. viii. 216;
Lane's Arab. Nights (1859), III. 21; Battalaender, I. 107; Crawf.
Hist. III. 218, and Desc. Dict. 81; Hedde et Rondot, Com. de la
Chine, 36-37; Chin. Comm. Guide; Dr. F.A. Flueckiger, Zur Geschichte des
Camphers, in Schweiz. Wochenschr. fuer Pharmacie, Sept., Oct., 1867.)
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.
