— OS. a 
of various trees are stuck into the bottom of the sea, and the sea-weed 
is allowed to grow on them; the fronds being cut away from the 
top as they grow. ‘The alga wholly dies away about the time of 
the vernal equinox. ‘The article prepared for commerce is known 
as asakusa-nori and is highly esteemed both for food and as a 
condiment. The weed is but seldom eaten fresh and nearly always 
is made into a thin sheets like paper, and dried for preservation, 
No. 302. Dried Porphyra. 
This is heated over the fire and eaten with broth, or by itself 
with a little sauce. It is also used for various other culinary 
purposes. One hundred sheets cost from fifty sen to one yen, 
No. 303. Broiled Porphyra, 
No, 304, Porphyra Twigs and Preparation, 
Water color painting. 
No. 305. Gelidium corneum, Lamour, (Jap. Tengusa). 
This sea-weed grows on the coasts of various parts of Japan on 
rocky bottoms at a depth of from about ten to one hundred and 
twenty-five feet. It grows in clusters and is never found in bays that 
have no open communication with the ocean. 
inate in early spring and die away in autumn. 
ing season is summer. 
It is said to germ- 
The best harvest- 
No. 306. Dried Sea-weed Jelly. 
This is made from the above-mentioned species, and is largely 
used both for food and as glue. It has also recently come to be 
used for purifying saké or Japanese wine. Added to the already 
large demand for home use, its exportation has recently increased. 
In 1891 the exports alone amounted to 454,000 yen. 
No. 307. Crimson Sea-weed Jelly. 
This is the common 
wood. 
No, 308. 
sea-weed jelly colored with bukkum 
Gleopeltis intricata, Suring. (Jap, Pukuro-Funort). 
Gl. coliformis, Suring. (Jap. Fwnor). 
Both these species are largely used in making glue. They grow 
on rocks near the coasts of the warmer parts of Japan. 
