THE SEAWEEDS OF HAWAII 
477 
only be collected by skilful swimmers, the men and younger women. 
A sharp stone or chisel was used to separate these limu from their 
rocky substratum. Gelidium and Porphyra belong to this class. A 
fourth class (Gymnogongrus, Dictyota, etc.) inhabited the outer edge 
of the reef, where the heavy rollers break. These were usually 
gathered by the men in outrigger canoes. A few species (e. g, Porphyra 
leucostica) occur only in certain restricted localities, or during brief 
seasons. These were either pre-empted by the chiefs as choice 
delicacies befitting nobility alone, or were consumed locally, and were 
not in general use among the people. 
It is interesting to note that the Hawaiians anticipated by many 
centuries some of the recently advocated plans of limnologists for 
cultivating aquatic vegetation of economic value. A crude form of 
limu culture was practiced by the Hawaiian nobility in olden time. 
Rare and choice varieties were transplanted to the vicinity of the 
chief's beach home, where they were protected and easily available. 
Sometimes the fish ponds were thus used as alga-gardens. In these 
places the other algae were weeded out, and the semi-" cultivated " 
forms develo'^d much more luxuriantly than they otherwise would 
have done. An example of one of these ancient royal limu gardens 
occurs near the beach residence of ex-Queen Liliuokalani, at Honolulu. 
Since the coming of the white man the collecting of seaweeds has 
been greatly facilitated by the use of such simple aids as glass-bottomed 
"water-boxes," and sharpened iron rods. These have been generally 
adopted by the natives, who quickly perceived their utility. In 
ancient times the limu gatherer was compelled to rely on his unaided 
vision and a simple stone chisel. 
After the limu was brought ashore the women took charge of it. 
They sorted the various kinds into separate piles, washed each in 
several changes of salt or fresh water. All sand, grit and other 
inedible matter was thoroughly removed. After cleansing the limu 
was salted and chopped or broken into small fragments. Certain 
species decayed rapidly if washed in fresh water; these were rinsed in 
salt water and eaten soon after preparation. 
The limu was eaten raw, like a salad or relish. It was the uni- 
versal accompaniment of the fish that formed an essential part of the 
native diet. Occasionally, when the supply of customary vegetable 
food (such as taro, sweet potatoes, or yams) fell short, as in times of 
war or famine, the limu was used as a substitute. It was then cooked 
in the underground oven, imu, with the meats. 
