THE SHOK^S OF BKlTAlN. 39 



did not choose to enjoy to tlie full the advantage which 

 I had purchased, there was no reason why he should 

 not. He accordingly stayed behind for a minute or 

 two, and when he rejoined me, was loaded with a 

 supply of the same plant, which he continued to 

 munch with much apparent relish as we pursued our 

 walk."* Mr. Drummond, however, it must not be 

 concealed, gives a somewhat different account, both 

 of the part wdiich is eaten and its flavour ; and as his 

 observations refer to the coast of Antrim, it is not 

 easy to account for the conflicting statements, except 

 by supposing some variation of taste in different 

 neighbourhoods or individuals. The latter gentleman 

 says, "It is often gathered for eating, but the part 

 used is the leaflets, and not the midrib, as is com- 

 monly stated. These have a very pleasant taste and 

 flavour, but soon cover the roof of the mouth with a 

 tenacious greenish crust, which causes a sensation 

 somewhat like that of the fut of a heart or kidney. 

 These leaflets are quite membranaceous when young, 

 but in full-grown plants are fleshy, and at their middle 

 a quarter of an inch or more in thickness " -j* 



The Dulse of the Scottish coast, which was just 

 now described, must not be confounded with the 

 Dulse of the southern shores of England. This is a 

 very different plant {Iridece edulis), having little re- 

 semblance to it, except in being eatable. It consists 

 of a short stem expanding into an oval leaf, withoiit 

 rib or veins, sometimes a foot and a half long, and 

 eight or ten inches wide. It is thick and fleshy, of a 

 deep red hue, the surface smooth and glossy. It ia 



• Bot. Ram., 279. t Mag. Zool. and Bot ii. 148. 



