82 THE WEALTH OF THE SEA 



from North Carolina to Maine. More of it is utilized 

 in New England than in any other part of the 

 country. In some places along the coast of the North 

 Atlantic States, it is dried in the sun, and then made 

 into a relish. In Philadelphia dulse is eaten as a 

 vegetable under the name of sea-kale. 



Agar is the only other seaweed product exten- 

 sively used as food in America. Some of this algal 

 preparation is manufactured on the coast of south- 

 ern California. 



As in America, Irish moss is the most popular 

 edible alga in Europe. It is obtained chiefly from 

 County Clare and the western coast of Ireland and 

 is used in much the same way as in the United States. 



In the days before tobacco chewing became 

 common, dulse was often chewed by the Scotch and 

 Irish. This habit has now been replaced by the 

 tobacco habit. At present its chief use is as a condi- 

 ment in many dishes; it is a favorite ingredient in 

 ragouts, to which it gives a red color, pleasant taste, 

 and thick consistency. 



Laver, or porphyra, oyster green, and murlins are 

 eaten like spinach. A fucus, commonly called blad- 

 der-wrack, and certain laminaria are used in the 

 treatment of goiter and also as antiscorbutics. 



Pepper dulse is a rather pungent condiment which 

 is used in Scotland in much the same way as ordinary 

 dulse. 



Small amounts of many other algae are eaten in 

 various parts of Great Britain, but the quantity 

 harvested for food is very limited. 



