During this time a slight fermentation takes place and the gas generated splits the nut open at a closed joint like an acorn.

This fermentation may, perhaps, take some exhilarating effect upon the natives' weak heads.
The nuts being partially softened by this immersion are dried in the sun, and subsequently pounded into flour in a wooden mortar.

This flour is sifted, and the coarser parts being separated, are again pounded until a beautiful snow-white farina is produced.

This is made into a dough by a proper admixture with water, and being formed into small cakes, they are baked for about a quarter of an hour in a chatty.

The fermentation which has already taken place in the nut has impregnated the flower with a leaven; this, without any further addition, expands the dough when in the oven, and the cake produced is very similar to a crumpet, both in appearance and flavor.
The village in which I first tasted this preparation of the sago-nut was a tolerable sample of such places, on the borders of the Veddah country.