422 AiMSrUMi REOPO'RT SMITHSIONIAN INiSTITUnOnsr, 1941 



they were consumed only locally and not generally used by the entire 

 population. 



The Hawaiians anticipated by many centuries the more recently 

 advocated plans of limnologists for cultivating economically aquatic 

 vegetation. In the olden time, the Hawaiian nobility had the rare 

 and choice varieties of limu transplanted to the vicinity of the chief's 

 beach home where they were protected and easily available. The 

 fish ponds were used frequently as algal gardens. The less desirable 

 algae were weeded out and the semicultivated forms developed much 

 more luxuriantly than they otherwise would have done. One of the 

 ancient royal limu gardens is near the beach residence of ex-queen 

 Liliuokalani at Honolulu. 



With the advent of the white man on the island, the collecting of 

 seaweeds was greatly facilitated by the glass-bottomed "water-boxes" 

 and sharpened iron rods. The natives quickly observed their useful- 

 ness and adopted them. In ancient times, the limu gatherer had been 

 compelled to rely on his vision alone and a simple stone chisel. 



The women took charge of the seaweeds when they were brought 

 ashore. The various kinds were sorted and then washed in salt 

 water and fresh water. Certain species decayed rapidly when 

 washed in fresh water, so they were rinsed in salt water and eaten 

 immediately after preparation. After the other limu had been 

 cleaned, it was salted, chopped or broken into small fragments, and 

 eaten raw like a salad or relish. It was the universal accompaniment 

 of the fish that formed the essential part of the native diet. At times 

 of war or famine when the usual supply of vegetables, such as taro, 

 sweet potatoes, or yams fell short, the limu was cooked in an under- 

 ground oven with the meats. 



Certain types of filamentous algae that grew in the mountain 

 streams as well as some marine forms were subjected to a "ripening" 

 process. This limu was soaked in fresh water for 24 hours or more, 

 thus causing the partial decomposition of the seaweed and the de- 

 velopment of a strong odor. 



Finely chopped limu was eaten with raw fish, squid, shrimps, 

 limpets, crabs, sea-urchins, holothurians, kukui nuts, and chili pep- 

 pers. One of the favorite relishes was made by roasting kernels of 

 the kukui nuts {Aleurites molucccma) or candlenut, chopping them 

 fine, and then mixing them with limu and salt. This was kept for 

 months in glass jars and was excellent with bread and butter as well 

 as with cold meats. It resembled Russian caviar in flavor, and was 

 served with poi. raw or cooked fish, or roast meats. 



In modern times, in spite of the great shrinkage of the native pop- 

 ulation, limu forms a staple article of merchandise at the fish markets. 



