78 
BRITISH FERNS, 
likewise take the youngest rudimentary leaves, which are 
neither withered nor gangrened, of a bright green colour, 
a strong sweetish and offensive smell, and similar taste, 
which afterwards becomes bitterish, acerb, and slightly 
astringent ; both are stripped of their brown epidermis, 
and prepared according to Class 2.” 
The young stems of the male fern are said to form an 
excellent substitute for asparagus; the Norwegians gather 
them as an ingredient in their beer, and they probably 
improve its wholesomeness, if they do not add to its 
flavour. The ashes of this fern have been used instead 
of or along with those of the common brake, for the tan- 
ning of leather, the manufacture of glass, and the bleach- 
ing of linen ; and in many places the fronds are cut and 
stacked as fodder and litter for cattle. 
The Lady-fern may also advance some claim to utility 
as well as to ornament. Duchesne enumerates its capa- 
bilities “ On la donne Thiver aux cochons pour les 
nourrir. Les feuilles servent de litiere aux bestiaux. 
On les emploie encore com me combustible pour chauffer 
le four, cuire la chaux, le platre, les briques. Les cen- 
dres sont bonnes com me engrais. On s’en sert dans 
les verreries, les blanchisseries. La lessive des cendres 
de toute la plante sert pour le vernis de la porcelaine de 
Chine.” 
It is used in Ireland very extensively for the packing 
of fish and such purposes. 
One species of Cyathea is eaten by the negroes in the 
Isle of France ; the inner part of the stem is the edible 
portion. It does not speak very highly for the tasteful- 
ness of the aliment that Duchesne adds, “They eat it 
principally in seasons of fasting.” 
The scaly Spleenwort used to be much valued as a 
