Lichenous Odour of Iceland Moss. 263 



nomical method of using the Iceland moss, hi the formation 

 of bread, would be to grind it, and afterwards mix it with one 

 or other of the cereal grains ; for by this method the whole 

 of the amjdaceous fibrin would be retained, which, though in- 

 soluble in water, must contain much nutriment. 



The influence of chloride of lime on Iceland moss is also 

 considerable. It deprives it, in a great measure, of its lichen- 

 ous odour, and whitens it more or less according to the 

 quantity of chloride employed, and according to the propor- 

 tion of w'ater used to dissolve it ; for the same quantity of this 

 agent dissolved in a small quantity of water will have a more 

 powerful effect, than if dissolved in a larger quantity of the 

 same liquid. The following method has been employed with 

 the chloride of lime. 



Take 100 parts of Iceland moss, divided into small pieces 

 (previoixsly deprived of its bitter principle) 12 parts of chloride 

 of lime, and as much water as is sufficient to cover the lichen . 

 Triturate the chloride of lime in a mortar with water to the 

 consistency of cream, and then add it to the lichen. Mace- 

 rate for a day or two, frequently agitating the materials ; 

 then wash with cold water, and finally macerate in water aci- 

 dulated with sulphm'ic acid, and if any excess of acid has 

 been employed, this must be removed by another washing 

 with cold water. Iceland moss, acted on by this proportion 

 of chloride of lime, is rendered pretty white, and forms a co- 

 lourless and almost inodorovxs jelly when boiled with water. 

 A less proportion of chloride of lime, will, however, in gene- 

 ral answer the purpose, viz. 4 parts of it to 100 of Iceland 

 moss. A similar effect is produced on Carragaheen or Irish 

 moss (Fucus crispus) by chloride of lime ; but it has more 

 effect in destroying its odour, than in bleaching it. 



Glasgow, \1th April 1838. 



