Book I. 



HORTICULTURAL CATALOGUE. 



687 



4350. Fucus saccharinus. Sweet fucus, or sea-belt. 

 (fig. 481. a) Lightfoot mentions, that the common peo- 

 ple on the coast of England sometimes boil this species as 

 a pot-herb. Anderson says, the Icelanders boil it in milk 

 to the consistence of pottage, and eat it with a spoon. 

 They are also said to soak it in fresh water, dry it in the 

 sun, and then lay it up in wooden vessels ; it soon becomes 

 covered with a white effloresence of salt, which has a 

 sweetish taste, and in this state they eat it with butter. 

 They also feed their cattle with this species. 



4351. F. palmatus, L. Dulse, (fig. 481. b) Both the 

 tender stalks and young fronds are eaten recent from the 

 sea, commonly without any preparation ; they are some- 

 times considered as forming a salad, but more generally 

 are used as a whet. Dulse formerly was frequently fried 

 and brought to table. It is said, that the inhabitants of 

 the Greek islands are fond of this species, adding it to ra- 

 gouts and olios, to which it communicates a red color, and 

 at the same time imparts some of its rich and gelatinous 

 qualities. The dried leaves, infused in water, exhale an 

 odor somewhat resembling that of sweet violets, and they 

 communicate that flavor to vegetables with which they 

 are mixed. Lightfoot mentions, that in the Isle of Skye, 

 in Scotland, it is sometimes used in fevers, to promote per- 

 spiration, being boiled in water, with the addition of a 

 little butter. It grows not uncommonly on rocks which are barely uncovered at the ebb of the tide; but 

 is more frequent as a parasite on F. nodosus ; and it occurs also on the stems of F. digitatus, attaining in 

 this situation a considerable size, perhaps twelve or fifteen inches long, while, in general, it is only about 

 six or eight inches. It is soft and limber, and does not become rigid by drying, being of a more loose tex- 

 ture than many other sea-weeds. 



4352. F.edulis, L,. red dulse (fig. 481. c), is by many preferred to the F. palmatus, especially for roast- 

 ing in the frying-pan. Like that species, its smell somewhat resembles sweet violets. It is of a deep, 

 opaque, red color, giving out a purple dye. 



4353. F. esculentus, L. Badderlocks, or henware. 

 (fig. 482. a) The mid-rib, stripped of its membrane, is 

 the part chiefly eaten. In Orkney, the pinnae are also 

 eaten, under the name ofmickles. 



4354. F. ciliatus, L , ciliated dulse, and F. digitatus, 

 fingered dulse, sea-girdle, and hangers (figs. 482. b), 

 are sometimes gathered and eaten like F. edulis, palma- 

 tus, and other species. 



4355. F. digitatus. In Scotland, the stem of this species 

 is used for making handles topruning-knives. A pretty 

 thick stem is selected, and cut into pieces about four 

 inches long. Into these, while fresh, the blades are stuck, 

 and as the stem dries, it contracts and hardens, closely 

 and firmly embracing the hilt of the blade ; when these 

 handles have become hard and shrivelled, and tipt with 

 metal, they are hardly to be distinguished from harts- 

 horn. 



4356. F. piimatifidus, L. Pepper dulse. In Scotland, 

 it is eaten along with the F. palmatus, and in Iceland it 

 is used instead of spice. This species is common to Scot- 

 land, Iceland, the Red Sea, and the shores of Egypt. 



4357. F. natans, L. Floating fucus. The succulent 

 fronds, Turner mentions, are selected and pickled like 

 samphire; and the young shoots are eaten as a salad, 

 seasoned with juice of lemons, pepper, and vinegar. 



4358. Viva Lactuca, L. (fig. 482. c) Lettuce-leaves, 

 or oyster-green. The thin, green, pellucid membranes 



of which this vegetable is composed are eaten raw, as a salad, and esteemed a great delicacy by such as 

 have been accustomed to the use of marine vegetables. 



4359. Supplies. No submarine production has hitherto been cultivated in the garden ; though it might 

 be worth while to try what could be done by a stone cistern of salt-water, and other contrivances. In the 

 mean time, families in any part of Britain or Ireland, desirous of enjoying these vegetables, might have 

 them regularly forwarded from the sea-shores, especially from such as are rocky. There are very few spe- 

 cies known to be absolutely poisonous. 



4360. Edible tiests. We may add, as matter of curiosity, that the transparent edible nests of the East 

 Indian swallows, so much in repute at the luxurious tables of the rich, in China and the East, are now 

 generally believed to be almost entirely composed of gelatinous fuci ; and more especially of the F. liche- 

 noides. (Turner, 1. 118.) The plant is also in high estimation for the table in India. 



Chap. IX. 



Horticultural Catalogue. — Hardy Fruit-trees, Shrubs, and Plants. 



4361. The hardy fruits of a country may be considered in reference to the vegetable 

 appendages of the table, as next in utility to bread, corn, and culinary esculents. 

 The excellent meats which they afford to the second course, and their contributions 

 to the dessert, give them a peculiar value in the domestic economy of all those whose 

 condition in life rises above the care of mere subsistence ; and there are some sorts, as 

 the gooseberry and apple, which, happily, either are or may be within the reach of the 

 most humble occupier of a cottage and garden. Many fruits are as wholesome as they 

 are pleasant ; and some greatly assist the cure of particular diseases. Cider, perry, and 



