The Scottish Naturalist. 303 



L. bulbosa— Sea furbelows, bulbous-rooted tangle. Gaelic : 

 sgrothach. This name is doubtful (sgroth, pimples, pustules). 



Alaria esculenta — Badderlocks, hen-ware (which may be a 

 contraction of honey-ware, the name by which it is known in 

 the Orkney Islands). Gaelic : mircean (one correspondent gives 

 this name to " a red sea-weed "), seemingly the same as the 

 Norse name Maria kjerne, — Mart, Mary, and kjerne is our word 

 kernel, and has a like meaning. In Gaelic and Irish diction- 

 aries, muirirean (Armstrong), muiririn (O'Reilly), " a species 

 of edible alga, with long stalks and long narrow leaves " — Shaw. 

 In some parts of Ireland, Dr Drummond says, it is called mur- 

 lius — probably a corruption of muiririn^ muirichlinn, muirlinn 

 (M'Alpine), (from muir t mara, the sea). It is known in some 

 parts of Ireland by the name sparain or sporain, purses, because 

 the pinnated leaflets are thought to resemble the Highlander's 

 sporan. Gruaigean (in Skye). 



Rhodynienia palmata — Dulse. Gaelic and Irish : duiliasg, 

 from duille, a leaf, and uisge, water — the water-leaf. The High- 

 landers and Irish still use duiliasg, and consider it wholesome 

 when eaten fresh. Before tobacco became common, they used 

 to prepare dulse by first washing it in fresh water, then drying it 

 in the sun : it was then rolled up fit for chewing. It was also 

 used medicinally to promote perspiration. Fithreach, dulse. 

 Duiliasg staimhe (staimh, La miliaria digitata). It grows fre- 

 quently on the stems of that fucus. Duiliasg chlaiche — i.e., 

 on the stones, the stone dulse. Duileasg is also given to 

 Laurejitia pinnatijida, formerly eaten under the name of pepper 

 dulse. 



Porphyra laciniata — Laver, sloke. Gaelic and Irish : sloucan, 

 slochdan, from sloe, a pool or slake. Sldbhcean (in Lewis), 

 slabhagan (Shaw). Lightfoot mentions that " the inhabitants 

 of the Western Islands gather it in the month of March, 

 and after pounding and stewing it with a little water, eat it 

 with pepper, vinegar, and butter ; others stew it with leeks and 

 onions." 



Ulva latissima — Green ulva. Gaelic : glasag, also applied to 

 other edible sea-weeds. In some places in the Western High- 

 lands the names given to laver are also given to this plant. 

 Glasag, from glas, blue, or green. 



Palmella montana (Ag.) — Lightfoot describes, in his 'Flora 

 Scotica,' a plant which he calls Ulva montaua, and gives it the 

 Gaelic name duileasg nam beann — i.e., the mountain dulse. This 



