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chili peppers added, are very pleasant appetizers with meats or fish. 

 The writer. thinks that the Americans and Europeans would find them 

 more palatable with the addition of vinegar or lemon and pepper, or 

 possibly an oil dressing. They serve much the same purpose in the 

 Hawaiian diet as our salads, and certain varieties certainly have a very 

 pleasant saline flavor and crispness. 



Sometimes various shellfish, as crabs, shrimps, small mollusks, and 

 holothurians or sea cucumbers, are chopped into small pieces and then 

 mixed with the pounded limu and salt and often bits of chili pepper 

 are added to the mixture. This is served with poi, meats, or fish. 



Certain seaweeds are always used with certain kinds of fish or mol- 

 lusks, because their peculiar flavors are considered best when blended 

 together. Shellfish and mollusks are usually eaten raw, and that is 

 probably why chili peppers are usually added, just as with raw fish, 

 to sharpen the flavor, which alone is rather insipid. 



THE MOST POPTJLAK, VARIETIES OF LIMITS. 



The three limus which are most popular and in the most general 

 use by natives on all the islands are limu eleele, limu kohu(Pl. V), and 

 limu lipoa. None of the other limus are so widely distributed on all 

 the islands nor found in sufiicient quantities to be in such general use 

 and favor, except limu pahapaha and limu kala. Neither of these is 

 popular with many Hawaiians, so they are used but little, even though 

 abundant on all the islands. 



Next in favor are limu manauea (PI. VI, fig. 1), limu huna (PI. VI, 

 fig. 2), and limu pakaeleawaa (PI. VII, fig. 1), though the latter is 

 native only on the islands of Hawaii and Maui. It was transplanted 

 by certain chiefs to a fevr places on Oahu and Molokai. The writer 

 was unable to find any specimens of this limu on Kauai or Niihau 

 when collecting on these islands during the summer of 1906, yet 

 several natives insisted that it occurred in Kauai. 



Limu luau is considered a great delicacy in the few localities where 

 it occurs, but it lasts so short a season, is so scarce, and so difficult to 

 get that it is not very widely known. Only on northern Kauai, north- 

 ern Maui, and northern Hawaii is it in use or in great favor, as it 

 does not occur in other places, except a few scattered plants on 

 Molokai and Oahu. 



METHODS OF PRESERVING SEAWEEDS. 



The Hawaiians usually preserve their seaweed, if only to be kept a 

 few days or a week, by simply salting and tying closely in several 

 layers of ti leaves and placing in a shady place. The ti leaves keep 

 the seaweed from drying and also keep it crisp. The pounded sea- 

 weed is often stored in calabashes or glass jars after it is salted or put 

 into weak brine. 



