MOSS. 495 
Gilray, and other caricaturists of the age. Within the last 
few years a marked return has been made by men of all classes 
in this country to garments shaped closely fitting to the leg, 
as gaiters, and particularly knickerbockers, with hose; which 
fact has perhaps a bearing on improvement in the size, and 
symmetry of their legs, by reason of more temperate eating 
and drinking in these modern days. 
MOSS, ICELAND, AND IRISH, (CARRAGEEN). 
Tue Lichen (Cetraria islandica), or Iceland Moss, is now of 
British growth, being found especially in Wales, and Scotland, 
though most probably the Icelanders were the first to learn its 
helpful properties. In two kinds of pulmonary consumption 
this Moss will assist to promote a cure,—that with active bleeding 
from the lungs, and that with profuse purulent expectoration. 
The Icelanders boil the Moss in broth, or dry it in cakes, which 
are used as bread; they likewise make a gruel of it, but the 
first decoction in boiling water being purgative, is thrown away. 
An ounce of the Iceland Moss boiled for a quarter of an hour in 
a pint of milk, or water, will yield seven ounces of thick mucilage, 
which is found also of much use against dysentery. Contained 
in the Moss are cetrarin, uncrystallizable sugar, gum, and green 
wax, with phosphate of lime, and potash. The Moss, again, 
affords benefit in diabetes, and for general atrophy. Francatelli 
directs for making Iceland Moss Jelly: ‘‘ Boil four ounces of 
the Moss in one ounce of water; then add the juice of two 
lemons, and a bit of the rind, with four ounces of sugar, (and 
perhaps a gill, or half pint of sherry); boil up, and remove the 
scum from the surface ; strain the jelly through a muslin bag 
into a basin, and set it aside to become cold, but it is more effica- 
cious when eaten warm.” This Moss also includes chemically 
“ lichenin,” and “ iso-lichenin,” which is a soluble sort of starch. 
Dr. Hutchison concludes that its nutritive value is nd. For 
making a “Brawn of Iceland Moss”: “Stew two handfuls 
of Iceland Moss several times in scalding water; add one pint 
of water, and let it boil for some minutes; then pour off this 
bitter-tasting water, and add fresh water (a pint), and let it boil 
for half an hour until the decoction has been reduced to half the 
quantity, and on cooling becomes a jelly; next strain the 
decoction, and boil it again with white sugar-candy until all 
