237 
Group III.— Platypus, Hbt. 
Plead exserted; thorax cylindrical, impressed laterally for the reception of the 
legs ; the tibiae short, the anterior externally convex, transversely porcate ; the tarsi 
slender, the first joint very long. The genus Platypus is the only one belonging 
to this group, and is widely distributed over almost the whole earth. The differ¬ 
ence of the sexes is frequently striking. The male is generally to be distin¬ 
guished by the larger size of the first joint of the antennae, and the female by 
the dentate apex of the elytra. 
We purpose in our next number giving an abstract of Mannerheim’s paper on 
the Staphylinidce , which, from its not being generally accessible to the English 
entomologist, may proveacceptable. 
Botanical. 
Edible Fucus. —The Philippines yield a great proportion of the large quan¬ 
tities of edible bird’s nests which are consumed in China, as well as now also in 
Europe. At present, we will merely draw attention to the edible sea-plants found 
upon the coasts of the Philippine islands, as well as upon those of the Bashees, the 
islands of the empire of Japan, the Moluccas, &c., and which serve both as arti¬ 
cles of export and food. In the markets of Macao and Canton large chests of 
this dried fucus are to be found, imported from Japan. The species which sup¬ 
ports this branch of commerce is the Splicerococcus cartilagineus , var. cetaceus, 
Ag., which is extremely abundant in India, and which, eaten by the Salangane 
(Hirundo (Cypselus) esculenta, Lin.), is thence used for the construction of 
her nest; for the substance, which has become a jelly in her stomach, is rejected, 
and with this she forms her nest. These celebrated Indian bird’s nests, which, in 
their original state, are soiled with feathers and dirt, are conveyed to China, where 
there are large establishments for the purpose of cleansing them, for which parti¬ 
cular instruments are employed; and yet they are scarcely ought else than the 
relaxed Sphcerococcus cartilagineus . In their preparation, however, such a 
variety of condiments are used that they may justly claim a high rank amongst 
the epicurean dishes of the Chinese. The Japanese have long been acquainted 
with this plant, and artificially prepare the substance of the nests. The fucus, after 
being previously powdered, is boiled into a thick jelly, which they then pour out 
in long strings like Macaroni, and which is known in commerce as JDschinschan , 
called by the Dutch Ager-ager . The Chinese eat the bird’s nests, both the real 
and the artificial, as sauce to their meat. The Europeans resident in China prefer 
them prepared in the shape of a jelly, and to which the Dschinschan is excellently 
adapted ; for one boiling is sufficient to transform the dried substance into a jelly, 
