40 THE OCEAN. 



not frequently found, however, in a perfect state, the 

 specimens being generally torn and perforated in 

 every possible way. These defects have usually been 

 attributed to the munching of crabs, which are said 

 to be fond of it ; but Mr. Drummond is of opinion 

 that portions spontaneously separate from the frond 

 and drop out. Like many other Algce it diffuses, 

 when moist, a strong smell of violets. The fishermen 

 pinch the fleshy frond between heated irons, and eat 

 it ; its taste is said to resemble that of roasted oysters. 

 Its deep colour may yet be found useful in the arts : 

 Mr. Stackhouse observes,* " The most surprising 

 quality of this plant, and one that will probably 

 render it of service in dyeing, I discovered by acci- 

 dent. Having placed some of the leaves to macerate 

 in ssa-water, in order to procure seeds from it, I per- 

 ceived, on the second day, a faint ruby tint, very 

 different from the colour of the plant, which is a dull 

 red, inclining to chocolate colour. Being surprised at 

 this, I continued the maceration and the tint grew 

 more vivid, till at last it equalled the strongest infu- 

 sion of cochineal. This liquor was mucilaginous, and 

 had a remarkable property of being of a changeable 

 colour ; as it appeared a bright ruby when held to 

 the light, and a muddy saffron when viewed in a con- 

 trary direction : this probably arose from a mixture 

 of the frond in the liquor. I endeavoured to ascer- 

 tain its dyeing powers by the usual process without 

 success ; as the quantity of tinging matter was not 

 sufficient ; though if attempted at large, and properly 



* Nereis Brit. p. 58, as quoted by Turner, Hist. Fucorum, ii. 113; 

 but I could not fiud the observation in Stackhouse. 



