84 
ANNALS OF THE 
England, Ireland, and Scotland, where this Lichen is one of the " Crotals," it was 
also used by the same class of persons for similar purposes, but from the increased 
facilities now afforded for travelling and transit, the adoption by manufacturers of 
recent inventions, the application of new discoveries in Science to the improving of 
the quality of textile fabrics, and the cheapness of the article produced, all conse- 
quent on the progress of civilization, the employment of this, as well as other dyes 
formerly used by the lower classes, has been for the most part discontinued. I say 
for the most part, because in the collection of the vegetable products of Scotland 
at the Great Exhibition of 1851, yarns dyed by this and other "Crotals," were ex- 
hibited. In the collection of dye-lichens and lichen-dyes at the same Exhibition, 
specimens of this Lichen were shown, and its dye was stated by some manufactur- 
ers to be used by them, whilst others remarked that it might be employed with ad- 
vantage to the orchil maker. The crotals are still commonly used in Inverness-shire. 
In conclusion, I would again remark that I did not select this Lichen for the 
subject of the present paper, on account of its having any great variety of economi- 
cal applications. There are other Lichens which are far more valuable to the manu- 
facturer, the physician and others. The Roccellas, Lecauoras, Cetrarias, and Um- 
bilicarias are instances of this. But taking its uses few as they are, and pondering 
them well, all I think, will agree with the poet when he said, 
" That not alone in trees and flowers 
The spirit bright of beauty dwells ; 
That not alone in lofty bowers 
The mighty hand of God is seen ; 
But more triumphant still in things men count as mean." 
REPORT ON THE HUBBARD SQUASH. 
The Committee of Ladies appointed at last meeting to submit to trial the spe- 
cimens of Hubbard Squash, presented to the Society by Mr. Briggs, beg to report 
that they have individually had the Squashes cooked in various ways, and have 
found this variety to possess valuable qualities. It is remarkably rich in flavor, 
easily cooked, and forms, both as a vegetable and in tarts, a better dish than any 
other squash. 
Persons who do not relish squashes, and had not eaten them before, have found 
the Hubbard Squash to be delicious. The only drawback is, that the outer skin is 
remarkably hard, requiring the application of a saw or axe, before cooking. 
