ICE-FISH

The fish best entitled to this name is the Cartiy (which see). It is also applied to many other delicate-fleshed fishes of both salt and fresh waters—as the Lake Cham plain ice-fish. “ICELAND MOSS,” a mo -like lichen gathered in Norway and Iceland. It is common also in countries further south. In Iceland—to some extent under all conditions, and to a large extent when food is scarce—it is dried, ground into flour, and made into ‘“‘bread,’’ with or without blending with grain flour. The bread is palatable and helps to a uage hunger—it is useful also even during moderately prosperous times, as adding bulk to the diet of the poor. That proportion of it which consists of ‘‘mo ’’ flour is, however, practically worthle as human food. The ‘‘mo ’’ has long been held in repute as a nutritious food, chiefly because of its 70% or so of lichen-starch, but very little of this can be a imilated by the human digestion. In other countries, the dried ‘‘mo ’’ is used chiefly in decoction or in the jelly form which it readily yields. As the former, it furnishes a soothing drink for irritated throats and stomachs; as the latter it ranks in the same cla with, and with the same uses as, Gratin (which see). The bitter taste sometimes noticeable is removed by a preliminary cooking in hot water or by steeping in several waters before cooking.