New-York tribune., 1908-12-27
HANGING DINNER
ON THE WASH LIN b
IT'S DONE IN MAN1 ron
ETGN LANDS.
Several Varieties of Sedzoeed Form
STAPLE articles of Food in. Europe
and asia.
By VI. ". Mount.

Perhaps the only edible of general use which is
wsshed dried. bleached. starched and ironed Is
alga, seaweed which. in practically ever couh-
trv except the United States. has for many years
been an article of diet and in some countries
staple Of commerce. A little Of this valuable Vege-
table finds IFS way into the United Sfates prlnci-
paIly in the form of dulse and of dNHcate Ut
entail Jelly well in gelatine. iodine and SODA
The valuab bic properties OF seaweed article OF
diet are just being recognized in this country ana
so little are they known that "dehydro' banquet
given BY Judge NJ. s. Griswod, al Waukesha' WIS
in which every consisted OF seaWeec OF some
form prepared in many ways. aroused general as
constituent and comment.
Every country possesses forms Of edible and paa-
table seaweed not Of which is poisonous ana
all Of which are valuable because of the amount OF
nutrition which they contain and because of other
properties which they possess and which are known
TO serve as a preventive to pulmonary consumption
scrofulols complaints and to bronchOcee. which Is
unknown in countries where seaweed Is commonly
used as food. The seaweed employed by escuent
swallows In building their nests has long been
priced by the Chinese in making birds nest soup,
while all over the world kweed. dried. pressed
and preserved for dOmestis consumption serves
as a cheap. nutritious and paatable thickening Tor
soups gravies and sauces.
One of the most delicious jellies known to com
merce and very highly priced in all parts OF Eu-
rope and Asia. is the "agar-agar'' OF the japanese
and Malays. This is seaweed. which. when boiled
in sugar. makes jelly greatly priced not only for
the delicacy Of its flavor, but also for It's other
qualities. l
vegetable and II is said TO be particularly
valuable to !nvalids who may be out of reach OF
any other kind of suitable jelly. because the sea
weed keeps indefinitely when dried and packed
and always ready for use. One Of the best in
valid ielIies is CeyIOn moss, a small. white fiat
sea weed which contains about per cent of starch
and vegetable jelly. When prepared with milk,
sugar and HtrIe favorins it forms delicious dish
which is especially beneficial to invalids.
SERVES AS FOOD AID FUEL.
The glutinous frond common to the Eastern seas
is not only used food jeIlies and soups. but
also for making gum, glue and sizing for silks
Corscan moss, gathered long the shores OF the
Mediterranean is noted rather for its strong scent
and nutrtive properties than for delicacy OF flavor
1t is held in repute a vermifuge- The agar-agar
which : collected from submerged rocks, banks
lodges in the Asiatic constitutes the
bulk Of the cargoes of Chinese tunks their
turn voyages It is usually blanched in the sun
for two days until white. when it is ready. TO pack
away for future
While most people know that iodine and soda
derived from the ashes OF eed few persons in
this country that in Ireland. the Channel
Islands ard throughout the northern countries or
Europe-as well throughout its southern por-
tions-Asa end South America seaweed forms a
staple OF diet for and beast and serves as fuel
besides doing duty a fertilizer Species which
excellent for one purpose are not so desirable
for others Ireland and the HeGrides alga is
often almost the only food obtaiHa ble for long
periods OF time and costs nothing while affordine
an amount OF nutrition which the poor people could
not otherwise obtain. Irish is tne name under
which seaweed mas long been exported to Europe
and England. and it IS from this species toat
gelose. or Japanese tsinglass. IS obtained.
the Hebrides edible seaweed is commonly
known as taugle name frequently employed for
It elsewhere. Here the root is preferred 10 the
stem as being sweeter. while tangie stewed in miik
is considered dish fit tor king The Japanese
pay high prices for British seaweed "t the sort
known Iaver and sold under that name in the
markets or the United Kingdom Both green and
pink Iaver priced and caten much mur-
Inns sloke. slack and sokaGn in Ireland. Scot
land and Wales. where this variety of seaweed
bears various titles and prepared in several ways
In Wales people like seaweed fried in oil, well
as stewed in milk served a salad or jelly; in
London seaweed is commonly boiled and eaten as
greens On the British coasts dulse is we'll
known as tango and giTdle and. besides being
delicious when boiled in milk and seasoned. il
makes a nice salad. eaten and is esteemed in
some countries cooked and mixed with curry.