. 
52 THE OCEAN. 
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 Alga, 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. Stack- 
house observes,* “The most surprising quality of 
this plant, and one that will probably render it of 
service in dyeing, I discovered by accident. Having 
placed some of the leaves to macerate in sea-water, 
in order to procure seeds from it, I perceived, 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 con- 
tinued the maceration, and the tint grew more vivid, 
till at last it equalled the strongest infusion of cochi- 
neal. This liquor was mucilaginous, and had a re- 
markable 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 contrary direc- 
tion: this probably arose from a mixture of the frond 
in the liquor. I endeavoured to ascertain its dyeing 
powers by the usual process without success; as the 
quanity of tinging matter was not sufficient; though 
if attempted at large, and properly evaporated, it 
* Nereis Brit. p. 58, as quoted by Turner, Hist. Fucorum, ii, 118; 
but I could not find the observation in Stackhouse, 
