52 THE OCEAN. 



a perfect state, the specimens being generally torn 

 and perforated in every possible way. These defects 

 have usually been attributed to the munching of 

 crabs, which are said to be fond of it ; but Mr. 

 Drummond is of opinion that portions spontaneously 

 separate from the frond and drop out. Like many 

 other Algce, it diffuses, when moist, a strong smell 

 of violets. The fishermen pinch the fleshy frond 

 between heated irons, and eat it; its taste is said to 

 resemble that of roasted oysters. Its deep colour 

 may yet be found useful in the arts: Mr. Stack- 

 house observes,* "The most surprising quality of 

 this plant, and one that will probably render it of 

 service in dyeing, I discovered by accident. Having 

 placed some of the leaves to macerate in sea-water, 

 in order to procure seeds from it, I perceived, on 

 the second day, a faint ruby tint, very different from 

 the colour of the plant, which is a dull red, inclining 

 to chocolate colour. Being surprised at this, I con- 

 tinued the maceration, and the tint grew more vivid, 

 till at last it equalled the strongest infusion of cochi- 

 neal. This liquor was mucilaginous, and had a re- 

 markable property of being of a changeable colour; 

 as it appeared a bright ruby when held to the light, 

 and a muddy saffron when viewed in a contrary direc- 

 tion : this probably arose from a mixture of the frond 

 in the liquor. I endeavoured to ascertain its dyeing 

 powers by the usual process without success; as the 

 quanity of tinging matter was not sufficient; though 

 if attempted at large, and properly evaporated, it 



* Nereis Brit. p. 58, as quoted by Turner, Hist. Fucoruni, ii. 113 j 

 but I could not find the observation in Stackhouse. 



