\Sa"go\ (s[=a]"g[-o]), n. [Malay. s[=a]gu.]
A dry granulated starch imported from the East Indies, much
used for making puddings and as an article of diet for the
sick; also, as starch, for stiffening textile fabrics. It is
prepared from the stems of several East Indian and Malayan
palm trees, but chiefly from the {Metroxylon Sagu}; also from
several cycadaceous plants ({Cycas revoluta}, {Zamia
integrifolia}, etc.).
{Portland sago}, a kind of sago prepared from the corms of
   the cuckoopint ({Arum maculatum}).
{Sago palm}. (Bot.)
(a) A palm tree which yields sago.
(b) A species of Cycas ({Cycas revoluta}).
{Sago spleen} (Med.), a morbid condition of the spleen,
   produced by amyloid degeneration of the organ, in which a
   cross section shows scattered gray translucent bodies
   looking like grains of sago.