628 MEALS MEDICINAL. 
for various bodily ailments by reason of their potential marine 
properties ; some of these Seaweeds are to be served by the 
cook for the table, whilst others benefit by external application. 
The former set includes Dulse, Laver, Samphire, and Sea Holly ; 
and the latter class comprises Fucus vesiculosus (Bladderwrack), 
and Laminaria digitata (Sea-tang). It may.be stated broadly 
that the Seaweeds which are of use as remedial simples owe 
their powers to the bromine, iodine, and sulphate of soda which 
they possess. Pliny, and Dioscorides in their days extolled the 
qualities of various Seaweeds ; and modern doctors, particularly 
on our coasts, are unanimous in pronouncing Seaweed embro- 
cations, and poultices, as of indisputable excellence for reducing 
glandular swellings, and in curing obstinate sprains; likewise 
they advocate the particular claims of Bladderwrack for internal 
use, as well as Eryngo, Irish Moss, and Samphire. Furthermore, 
sea-water itself, being rich in chlorides, and iodides, will serve 
both preventive, and curative medicinal purposes in a culinary 
form. Dr. Sena, of Valencia, has given bread made with sea- 
water for cases of scrofulous disease, and for certain states of 
similar defective nutrition, with singular success. 
Dulse (Tridea edulis) is used in Scotland, and Ireland, both for 
food, and a medicine; as a marine weed it contains within its 
cellular structure much iodine, which makes it specially stimu- 
lating to the absorbent vessels for removing morbid deposits, 
and tumours. In Ireland the Dulse is first well washed in fresh 
water, and exposed to dry in the air, when it gives out a white, 
powdery substance ‘which is sweet, and palatable, covering the 
whole plant. The weed is then packed in cases for preservation, 
to be eaten as it is, or boiled in milk, and mixed with flour, or 
rye. The powdery substance is “ mannite.” This Dulse is 
pinched with hot irons by the fishermen in the South-West of 
England so as to make it taste like an oyster; in Scotland it is 
roasted in the frying-pan. Dulse has bright-red, broadly 
wedge-shaped fronds which often bear frondlets on their margins : 
it is stored in casks to be eaten with fish. A fermented liquor is 
made from this seaweed in Kamschatka. 
Laver is the popular name for certain edible Seaweeds, the 
Porphyra laciniata, and the Ulva latissima. They abound in 
marine salts, and are preventive of scurvy during a long sea 
voyage. The Porphyra, or Sloke, is slimy, or semi-gelatinous 
when served at table, being eaten with vinegar, or lemon-juice, 
