ICELAND MOSS

a nutritious lichen gathered chiefly in Norway and Iceland, but common also in more southern countries. In Iceland, the “mo ” is often dried, ground into flour and made into bread, but elsewhere it is generally made into a decoction or jelly and as such is considered a valuable article of diet for invalids and children, and a useful and popular demulcent and emollient in throat and pulmonary affections. The bitter taste noticeable in some kinds is removed by a preliminary cooking in hot water or by steeping it in several waters before cooking. It contains about 80% of Lichen Starch. Alcohol is locally distilled from fermented lichen starch. [s. 321]