SEAWEED

one of the most abundant of nature’s products, and frequently extolled as representing an almost untapped supply of human food. It offers, however, little in the way of nutrition as its main components are una imilable or only very sparingly a i nil able. Its food merits are chiefly confined to its eclat i no us properties, which are useful for thickening soups, beverages, and jams, and for making de erts such as jellies; to service as a relish, or secondary ‘‘vegetable’’; and to employment as a human-stomach ‘filler’? in localities where food is scarce or lacking in variety, or both. The most prominent of the products and varieties of those thus employed are AGAR-AGAR, CARRAGHEEN, Dtutse, and Laver, which are described elsewhere in their alphabetical positions. * Of much greater importance is the merit of seaweed asa fertilizer and for its yield of potash, iodine, ete.