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SEA-WEEDS. 145 



waves now dash forward, and then with deeper 

 sound, are drawn back again over the stones, 

 awakening an emotion almost akin to awe as we 

 listen to their wild music ; often will they at such 

 times bring up the fresh tufts of this plant, con- 

 sisting of many fronds like that described by our 

 engraving, all growing from one root. This 

 carrageen moss is a tough leathery sea-weed, 

 generally of a purplish brown colour, often tinged 

 with red, and having, when in fructification, 

 roundish capsules imbedded in the frond, and 

 forming on one side small hollows, and on the 

 opposite surface corresponding prominences. The 

 segments into which this frond is divided are often 

 so twisted as to make the name of the sea- weed, 

 the curled chondrus, very suitable, but it is com- 

 monly called Carrageen, or Irish moss, and is sold 

 by the druggists under that name. Plentiful as 

 this plant is on our shores, and nutritious as are 

 its qualities, it is to be regretted that it is not 

 more generally used by the poor as food. It is 

 indeed often boiled into a jelly, and, made palatable 

 by the addition of wine or lemon juice, is given to 

 invalids and considered a good remedy for coughs 

 and affections of the chest. But it is so gelatinous 

 in its nature, that it serves admirably to thicken 

 soup ; and a small portion of meat, accompanied 

 by a good quantity of the carrageen moss, well 

 boiled, would furnish a wholesome meal to many 

 a poor family, who, at the same expense, could 

 procure only a much less nourishing diet. The 

 confectioner does not disdain to use it to thicken 

 his blanc-mange, as well as some other dishes. It 

 is also sometimes converted into size for the use of 



