. An encyclopædia of gardening; comprising the theory and practice of horticulture, floriculture, arboriculture, and landscape-gardening, including all the latest improvements; a general history of gardening in all countries; and a statistical view of its present state, with suggestions for its future progress, in the British Isles. Gardening. Book I. HORTICULTURAL CATALOGUE. 687. 4350. Fucus saccharinus. Sweet fucus, or sea-belt. (fig. 481. a) Lightfoot mentions, that the common peo- ple on the coast of England sometimes boil this species as a pot-herb. Anderson says, the Icelanders boil it i
. An encyclopædia of gardening; comprising the theory and practice of horticulture, floriculture, arboriculture, and landscape-gardening, including all the latest improvements; a general history of gardening in all countries; and a statistical view of its present state, with suggestions for its future progress, in the British Isles. Gardening. Book I. HORTICULTURAL CATALOGUE. 687. 4350. Fucus saccharinus. Sweet fucus, or sea-belt. (fig. 481. a) Lightfoot mentions, that the common peo- ple on the coast of England sometimes boil this species as a pot-herb. Anderson says, the Icelanders boil it in milk to the consistence of pottage, and eat it with a spoon. They are also said to soak it in fresh water, dry it in the sun, and then lay it up in wooden vessels; it soon becomes covered with a white effloresence of salt, which has a sweetish taste, and in this state they eat it with butter. They also feed their cattle with this species. 4351. F. palmatus, L. Dulse, (fig. 481. b) Both the tender stalks and young fronds are eaten recent from the sea, commonly without any preparation ; they are some- times considered as forming a salad, but more generally are used as a whet. Dulse formerly was frequently fried and brought to table. It is said, that the inhabitants of the Greek islands are fond of this species, adding it to ra- gouts and olios, to which it communicates a red color, and at the same time imparts some of its rich and gelatinous qualities. The dried leaves, infused in water, exhale an odor somewhat resembling that of sweet violets, and they communicate that flavor to vegetables with which they are mixed. Lightfoot mentions, that in the Isle of Skye, in Scotland, it is sometimes used in fevers, to promote per- spiration, being boiled in water, with the addition of a little butter. It grows not uncommonly on rocks which are barely uncovered at the ebb of the tide; but is more frequent as a parasite on F. nodosus; and it occurs also on the stems of F. digitatus, atta
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Keywords: ., bookcentury1800, bookpublisherlondonprinte, booksubjectgardening
