A supplement to Ures Dictionary of Arts, Manufactures, and Mines, : containing a clear exposition of their principles and practice. . h is an oxichloridc of antimony. If the water be hot, the precipitate is distinctly crystalline ; this is the powder of algaroth. This oxichloride is used to furnish oxide of antimony in the preparation of tartar emeiic. ALGyE. {Varcch, Fr. ; Seerjras, or Alr/e, Germ.) A tribe of subaqueous plants, in-cluding the seaweeds {fucus) and the lavers (ulva) growing in salt water, and the freshwater confervas. We have only to deal with those seaweeds which are of any c
A supplement to Ures Dictionary of Arts, Manufactures, and Mines, : containing a clear exposition of their principles and practice. . h is an oxichloridc of antimony. If the water be hot, the precipitate is distinctly crystalline ; this is the powder of algaroth. This oxichloride is used to furnish oxide of antimony in the preparation of tartar emeiic. ALGyE. {Varcch, Fr. ; Seerjras, or Alr/e, Germ.) A tribe of subaqueous plants, in-cluding the seaweeds {fucus) and the lavers (ulva) growing in salt water, and the freshwater confervas. We have only to deal with those seaweeds which are of any commercialvalue. These belong to the great division of the jointlcnii ahicf, of which 160 species areknown as natives of the British Isles. In the manufacture of Kelp, (see Kelp,) all the varie-ties of thiatdivision may be used. The edible sorts, such as the birds nests of the EasternArchipelago, those which we consume in this country, as lavers, carrageen, or Irish moss,&c., belong to the s:mie group, as do also those which the agriculturalists employ for Pereira gives the Ibllowing list of esculent seaweeds :—. lihodomcnia pahnata (or Dulse).lihodoinoiia saccharina. Jr/deea latissima. nhodomevia palnutta passes imder a variety of names, dulse, dylish, or dellish, andamongst the Highlanders it is called dullinrj, or waterleaf. It is employed as food by thepoor of many nations ; when well washed, it is chewed by the peasantry of Ireland withoutbeing dressed. It is nutritious, but sudorific, has the smell of violets, imparts a mucila-ginous feel to the mouth, leaving a slightly acrid taste. In Iceland the dulse is thoroughlywashed in fresh water and dried in the air. When thus treated it becomes covered with awhite powdery substance, which is sweet and palatable ; this is viannite, (see Manna,) whichDr. Stenhouse proposes to obtain from seaweeds. In the dried state it is used in Icelandwith fish and butter, or else, by t
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