308 SEALE. 



Tliis coral is used chiefly for making canes, as it is easily straightened or 

 bent into any desired shape by immersion in hot water for a short time. It takes 

 a most beautiful jet-black polish and could doubtless be used in the manu- 

 facture of coral beads and rosaries. A cane of this coral nicely prepared and 

 polished can be bought for from 5 to 10 pesos. The raw material has very little 

 value at present. 



VII. EDIBLE SEAWEEDS OF THE PHILIPPINES." 



In connection with the series of articles on minor marine products, 

 it has been thought advisable to include what is known regarding the 

 edible seaweeds, with the hope that the publication of the meager data 

 available may stimulate interest in the subject. Below is given a list of 

 the species known to be used for food, and it is confidently expected that 

 eventually it will be greatly extended as data on the subject become 

 available. Very little seems to have been published on the subject. 

 The determinations have kindly been made by Dr. M. A. Howe, of the 

 New York Botanical Garden. The list is for the most part based on a 

 collection made by Eugenie Fenix of the Bureau of Science, in Union 

 Province, Luzon, supplemented by some local observations in and about 

 Manila. 



In most parts of the Philippines, along the seashore, various species 

 of marine algse or seaweeds are found, although in this Archipelago as 

 in most tropical countries, these are not found in masses, or in such 

 ■ great quantities as is the case with many forms in temperate regions, at 

 least in shallow waters. 



The first impression on studying Philippine algse is that the number of species 

 is very limited, but intensive collecting has brought to light a considerable 

 number and, doubtless, as botanical exploration progresses, the list of Philippine 

 algse will be greatly increased. In some regions the marine algae play no small 

 part in the economy of the natives, a considerable number being used for food, 

 thus entering into the local commerce. 



At the present time a large percentage of our material is unclassified. Doubt- 

 less very many of our species are used for food, but collectors have given this 

 phase of the subject comparatively little attention, so that the data on the 

 utilization of local marine algfe are very frag-mentary. 



Seaweeds are used for food both raw, in the form of salads, and 

 cooked sometimes with vegetables, such as tomatoes, and sometimes 

 with the addition of sugar, forming the dish, popular among the natives, 

 known to the Tagalogs as gulaman. It is probable that in Manila, at 

 least, a large part of the gulaman is made from prepared seaweeds im- 

 ported by the Chinese, although the local product is almost always to be 

 found in the markets. In Manila various species of algae are Imown 

 as gulaman, but the most important appear to be Aghardiella sp. (Funis 

 gulaman Blanco), and Gracillaria confervoides (L.) Grev. 



"Data supplied by E. D. Merrill, botanist. Bureau of Science. 



