Lichenes of New England. 461 
genus," * which is very high praise. The excellent 
qualities of the Iceland Moss, Cetraria Islandica, as 
has been said, are universally known. Proust re- 
marks of this lichen that ^ Nature can scarcely fur- 
nish à more excellent article of food." It is used in 
the form of flour, of which soup and even bread is 
made. In Sir William Hooker's “ Journal of a Tour 
in Ieeland," I. 133, some account is given of the 
mode of cooking and using this lichen in that coun- 
try, where it is more employed than probably in any 
other. From the same author we learn, that it is 
also made use of as a dye-stuff. The medicinal vir- 
tues of the plant are differently estimated by authors, 
some of whom appear to doubt their importance ; but 
reference may be had on this point to the learned 
article * Lichen,” by Smith, in Rees's “ Cyelopeedia.” 
. Cetreria nivalis and (sapien proboscidea are also 
eatenin Iceland. The former, which occurs com- 
monly on our highest mountains, is considered, says 
Hooker, “an extremely agreeable food, and of a 
sweet taste,” and is called by the people Maringraus, 
in honor of the, Virgin. The latter, which, it appears 
from Mackenzie, is used as food only in times of 
scarcity, will probably yet be found in our Alpine 
districts. Parmelia physodes, Stieta pulmonace, Ra- 
malina farinacea, have also been reckoned edible 
lichens, and yield, when boiled, a nearly insipid yel- 
low mucilage, which may be eaten with salt. 
As Dye-Stuffs, lichens are very extensively used, 
* The author seems to have had Gyrophora hirsuta only in his 
mind, in making this remark; and perhaps in this case, ** Ep "ds 
to be understood to mean only species. 
VOL. 1I, — NO. IV. 59 
