1918] MacCAUGHEY—HAWAIIAN ALGAE 147 
Chylocladia rigens (Agh.) J. Agh.—Edible, called limu akuila or 
limu kihe; common in many parts of the Pacific. 
DELESSERIACEAE 
Martensia flabelliformis Harv.—Plentiful in shallow waters along 
the reefs; fronds flat, dichotomous, with eccentric subimbriate 
lobes; also recorded from Samoa. 
BONNEMAISONIACEAE 
Asparagopsis Sanfordiana Harv.—A very delicate plant, 
resembling a miniature pink conifer. It grows far out along the 
margins of the reefs, in the shallow waters where the surf breaks. 
It has a number of Hawaiian names, limu kohu being the most 
common. On Maui, Molokai, and Kauai it is often called limu 
lipa-akai or limu lipehu. Rexp states that it is always pounded 
well as it is being cleaned, to free it from adhering bits of coral, 
and also that the subsequent soaking may the more thoroughly 
remove the disagreeable bitter flavor. It is soaked 24 hours or 
more in fresh water, to remove the bitter iodine flavor. It is then 
_ Salted ready to be served as a relish or salad with meats, fish, or poi, 
or it is mixed with other seaweeds and put into hot gravy and meat 
stews. Limu kohu has a pleasant, although slightly bitter, flavor. 
It is sold in the form of balls about the size of a large baseball; the 
price is usually 25 cents per ball; it is always in great demand. 
At Moloaa, on the island of Kauai, a crude kind of culture of limu 
kohu is carried on. The natives have cleared out all of the other 
seaweed from the reef, so that the Asparagopsis does not suffer from 
competition, and is here much finer and more luxuriant than at 
any other place. 
RHODOMELACEAE 
Laurencia nidifica J. Agh.—Reported only from the Hawaiian 
Islands. 
L. papillosa (Forst.) Grev.—Abundant; widely distributed in 
all seas. 
L. obtusa (Huds.) Lamx.—Frequent; a cosmopolitan species. 
L. vaga Kuetz.—According to DETont probably a form of 
perforata. 
