82 



ing the limu into meal or farina, which would need to be boxed 

 and labeled attractively. The gelatin factory would require more 

 machinery and more capital. It may be that if no factory should be 

 started here our Hawaiians might collect, dry, and bleach their limus 

 and ship them to the coast in bags ready to manufacture, and still 

 make it a profitable industry. 



METHODS OF PREPARING JELLIES, BLANCMANGE, SOUPS, ETC. 



Coffee jelly and other similar jellies or gelatin desserts are prepared 

 in the same manner as when ordinary gelatin is used, except that the 

 gelatin must first be extracted from the algse as described above in 

 gelatin preparations. The clear, strained gelatin is then sweetened 

 and flavored with fruit juice, coffee, etc., and placed in a mold to 

 stiffen. It is then served with sweetened and flavored cream, just as 

 with all gelatin jellies. The amount of dried seaweed needed for a 

 pint of jelly varies from 1 to 4 ounces, depending upon the variety of 

 algse and the stiffness desired in the jelly. The time of cooking also 

 varies with the algse, and is from one to two hours. 



Blancmange is made just as with Irish moss, by cooking the algse 

 slowly in sweet milk and then straining through a bag. After it is 

 sweetened it is placed in the mold on ice to cool and served with cream 

 sweetened and flavored to taste. 



The same limus used in making gelatin are of course used for jel- 

 lies, blancmange, and in meats and soups. Limu manauea makes the 

 most delicately flavored desserts, though limu huna, limu akiaki, and 

 limu pakaeleawaa are almost as good. Limu kohu is also a pleasant 

 addition to soups or stews if used sparingly, an ounce or two to a 

 kettleful of soup. 



COMPARISON OF HAWAIIAN AND JAPANESE SPECIES OF 

 ECONOMIC ALG.a!. 



Though Hawaii is a group of recent volcanic islands in mid-ocean, 

 it has a rather varied marine flora along the coasts. There are a hun- 

 dred and ten or fifteen different species found on these islands. About 

 seventy of these are used for food by some of the Hawaiians. From 

 forty -five to fifty species are in general use for food by most of the 

 Hawaiians on the different islands where they grow. 



Japan, being composed of older continental islands, would naturally 

 be expected to have a richer seaweed flora (and probably it has), but 

 Mr. Smith « reports a much smaller number of edible seaweeds from 

 those islands than we have in Hawaii. He reports but 35 species that 

 are eaten by the Japanese and 10 others valuable for making glue, 

 gelatin, iodin, fertilizers, etc. 



oH. M. Smith, Seaweed Industries of Japan. Bui. [U. S.] Bureau of Fisheries, 

 24 (1904). 



