. The book of woodcraft . kinds most useful are the Iceland moss {Cetrariaicelandica), the reindeer moss {Cladonia rangiferina), andthe rock-tripe or famine-food {Umhilicaria arciica), andother species. To these we might add the Lucanoraesculenta or manna lichen, the manna of the Bible; but as , this is an old-world species it is not within the intendedscope of this article. The Iceland moss is a rigid, erect, branching moss, almostlike a seaweed, and of brown color. It abounds in [ most northern latitudes. Richardson speaks of the BarrenGrounds being covered with Cetraria of two species. When
. The book of woodcraft . kinds most useful are the Iceland moss {Cetrariaicelandica), the reindeer moss {Cladonia rangiferina), andthe rock-tripe or famine-food {Umhilicaria arciica), andother species. To these we might add the Lucanoraesculenta or manna lichen, the manna of the Bible; but as , this is an old-world species it is not within the intendedscope of this article. The Iceland moss is a rigid, erect, branching moss, almostlike a seaweed, and of brown color. It abounds in [ most northern latitudes. Richardson speaks of the BarrenGrounds being covered with Cetraria of two species. When 330 The Book of Woodcraft boiled for an hour, it is highly nutritious. Those who wishto familiarize themselves with its appearance as a pre-liminary of northern travel can see it in most drug shops. The reindeer moss is by far the most abundant of the foodlichens. There are thousands of square miles in the barrennorthern country, deeply covered with reindeer moss. Itis indeed the most abundant form of vegetable life, the. Cetraria. main support of the reindeer, and the ever-present andobvious guarantee to the traveler that he need not is readily known by its soft gray-green color and itsbranching like a little tree without leaves. It grows onrocks or on the ground, and masses sometimes like is said to be a nutritious food. It is gritty unless col-lected carefully and washed. This latter, fortunately, iseasily done, for grit sinks in the water and the moss floatswhen fresh. Boiling is the usual way of cooking it. Reindeer mossfrom Connecticut, however, I boiled for several hourswithout producing any evident change. It continued to betough and unpalatable, and tasteless except for a slightsuggestion of fish oil. Roasting was more successful than boiling. When care-fully browned, I found it tasted not unlike burnt bread
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