Seaweed and its Uses. 321 



The preparation is the most critical part of this peculiar 

 farming. On being brought to the shore the moss is black 

 and unsightly ; it must be bleached as well as dried. The 

 bleaching is effected by repeated wetting and drying in the 

 sun ; and, as the moss is readily soluble in fresh water, the 

 bleaching beds are situated near the banks of the salt 

 creeks that abound along the shore. After drying, the 

 moss is packed in tubs and rolled to the water, where it is 

 thoroughly washed, then rolled back to the bleaching bed, 

 to be dried again in the sun. Five or six such exposures 

 are usually sufficient. On the bleaching ground the moss 

 is carefully spread and turned, and watchfully guarded 

 against wetting by rain. In this process it changes from 

 black to red, then to the yellowish-white of the perfected 

 article. When properly cured the moss is stored in bulk, 

 in shanties, where, as time permits, it is picked over and 

 packed in barrels. The crop averages about 500,000 Ibs. 

 a year ; and, owing to the brighter and more abundant 

 sunshine of the American coast, the moss has a better 

 colour and is of finer quality than the Irish product. 



The principal useful seaweeds occurring on the United 

 States coast are the following : 



For Food. Chondrus crispus, Lyngb., commonly called 

 Irish moss. It is abundant on the New England coast, 

 particularly to the north of Cape Cod, growing just below 

 water mark. It is gathered in large quantities at Hingham, 

 Massachusetts, and sold for making blancmange, puddings, 

 and sea-moss farina. It is also used by brewers for clari- 

 fying, and by calico-printers. 



Scherzymenia edulis, Grev. Common dulse, sold rough- 

 dried in the seaport towns of the Northern States ; prin- 

 cipally eaten by sailors and children. That found in the 

 American markets is generally imported from the British 



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