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kohu, liinu lipoa, liimi eleele, limu pahapaha, limu huna, limu manauea, 

 liuiu aalaula, and limu kala. The tougher, more cartilaginous ones 

 are boiled long enough for the gelatin to be softened or dissolved, as 

 limu akiaki, limu huna, limu manauea, limu uaualoli, limu loloa, and 

 limu lipeepee, while the others are only dropped into the hot soup or 

 gravy just as it is about to be served. 



Limu huna is especially prized for boiling with squid or octopus, 

 though limu manauea and limu akiaki are often used as substitutes. 

 These limus, when boiled with squid, produce a jelly of which the 

 Hawaiians are very fond. Limu manauea is considered by native 

 eooks especially fine when boiled with chicken, as it thickens the broth. 

 Sometimes grated cocoanut and cocoanut milk are added to the chicken, 

 forming a very delicious fricasse, which the writer has tested with 

 very great appreciation. The writer has tried nearly all of these 

 gelatinous limus with boiled beef and in beef or other soups, and finds 

 them excellent. They are particularly palatable in vegetable soups, 

 and are probably equally good in chicken or mutton broth, where the 

 limu would make an excellent substitute for tapioca or sago, so often 

 used by American cooks. Limu eleele, being a general favorite and 

 so widely distributed, forms a part of every native feast. After being 

 thoroughly soaked and washed in fresh water it is salted slightly and 

 served uncooked, with poi and fish or meats. It is sometimes put into 

 hot gravy or broth and in meat stews just before being served. It 

 may be kept with a little salt about a week. Some natives allow it to 

 pass through what they call a ripening process, which is as follows: 

 The limu is soaked twenty-four hours or more in fresh water after 

 being cleaned, when it begins to change color, becomes yellowish, 

 slimy, and decomposes somewhat, developing a very rank odor. It 

 is then said to be ripe and ready to eat. When sold in the market it is 

 usually freshly prepared the day before, so is generally eaten without 

 ripening or decomposing. 



Limu aalaula, Limu kala, limu moopuna-ka-lipoa, and sometimes 

 limu pahapaha pass through very much this same process of ripening 

 before they are served by some of the Hawaiians in certain localities. 

 Limu kala when ripened in this way is separated from the stems and 

 floats, as only the leaves are eaten. Limu kala is more often eaten 

 fresh and without any preparation whatever. Just as it is taken from 

 the sea it is broken into convenient pieces and serves as a relish with 

 raw fish or squid, which are frequently eaten on the beach as soon as 

 they are taken out of the water and almost before thej^ are dead. 



The edible fresh-water alg^ are often subjected to the ripening 

 process described above. There are a number of these fine green algge 

 much alike in appearance called limu palawai, or lipalawai, limu nehe, 

 and limu haulelani, which are usually found in the cool, swift mountain 

 streams or pools. They are all the green threadlike forms of Oktdoph- 



