Ulvacea.'] poEPHYrvA. 321 



purple, in the elegant specimen in Pliyc. Brit., PL xcii. 

 Eine specimens of it, of this purple colour, have been 

 gathered for us on the island of Lismore, Argyleshire, by 

 Miss Cowan, Airds House. As got with us about Ardros- 

 san and Saltcoats, it is dark-olive when fresh from the sea, 

 and in drying becomes a very light olive. The most beau- 

 tiful specimens I have seen of it were found by Miss M'Leish 

 in the Clyde, at Port Glasgow ; in drying they became a 

 rich pinky red ; this colour might be owing to the copious 

 intermixture of fresh water so far from the sea. 



This species, along with the succeeding, is brought to 

 table in England and Scotland under the name of lavev, in 

 Ireland it is called slohe. We have tried it, but, though 

 like greens, under the simple cooking of our cuisiniere it 

 had too great a smack of the sea for our taste. Under 

 proper treatment, however, we believe that it can be rendered 

 a grateful luxury. It requires many hours' stewing to 

 render it sufficiently tender. 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 or onions. In England it is generally pickled 

 with salt, and preserved in jars, and when brouglit to table, 



Y 



