Sago \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.

Source: Webster's Revised Unabridged Dictionary (1913)