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Show I Boun ced m Food. ' To The Scottish Review Mr. A. H. 3. Crespi contributes an interesting article ! upon strange foods. "Seaweed," says Dr. Crespi, "is eaten on the coasts of Scotland Scot-land and Ireland in vast quantities, and though unpalatable and flavorless is at times the chief food bf some of the poorest. poor-est. When dry jt is richer than oatmeal or Indian corn in nitrogenous constituents, constitu-ents, and takes rank among the most nutritious of vegetable foods. Laver ii an exception to the low estimation in 1 which seaweed is held, and is a favorite condiment. We have known it eaten in large quantities in North Devon and , with much rclMi. ; To prepare seaweed for the table it should be steeped in water to get rid of the salt with which it is impregnated, and a little carbonato of soda removes the bitter taste, which to some palates is most disagreeable. It should then be stewed in milk or water till mucilaginous, mucilagi-nous, and is best flavored with vinegar or pepper. Fungi are uhnost everywhere largely eaten, though in England less attention is paid to them than tjiey deserve, de-serve, and few kinds appear at table. A curious error in to suppose that fungi are eatable and toadstools poisonous. poison-ous. No such line of demarcation exists, nor, strictly speaking, has the name toadstool any precise, meaning. Very I many fungi are edibb, and the common i agaric nsuallv eaten in England is not ! the most palatable and wholesome. Few foods are more savory, and none are greater favorites, than well cooked fungi, and the souls of vegetarians yearn for them. ' |