A manufactory for making candied roots of the Sea Holly was established at Colchester, by Robert Burton, an apothecary, in the seventeenth century, as they were considered both antiscorbutic, and excellent for health.
[499] Gerard says: "The roots, if eaten, are good for those that be liver sick; and they ease cramps, convulsions, and the falling sickness. If condited, or preserved with sugar, they are exceeding good to be given to old and aged people that are consumed and withered with age, and which want natural moisture." He goes on to give an elaborate receipt how to condite the roots of Sea Holly, or Eringos (which title is, according to Liddell and Scott, the diminutive of eerungos, "the beard of a goat." Or, Eryngo has been derived from the Greek eruggarein, to eructate, because the plant is, according to herbalists, a specific against belching). With healthy provers, who have taken the Sea Holly experimentally in toxical doses of varying strength the sexual energies and instincts became always depressed. This accounts for the fact that during the Elizabethan era, the roots of the plant used in moderation were highly valued for renovating masculine vigour, such as Falstaff invoked, and which classic writers have extolled:—
"Non male turn graiis florens eryngus in hortis
Quaeritur; hunc gremio portet si nupta virentem
Nunquam inconcessos conjux meditabitur ignes."
—Rapinus.
These Eryngo roots, prepared with sugar, were then called "Kissing Comfits." Lord Bacon when recommending the yolks of eggs for giving strength if taken with Malmsey, or sweet wine, says: "You shall doe well to put in some few slices of Eringium roots, and a little Ambergrice: for by this means, besides the immediate facultie of nourishment, such drinke will strengthen the back."
Plutarch writes: "They report of the Sea Holly, if one goat taketh it into her mouth, it causeth her first to stand still, and afterwards the whole flock, until such [500] time as the shepherd takes it from her." Boerhaave thought the root "a principal aperient."
Irish Moss, or Carraigeen, is abundant on our rocky coasts, and is collected on the north western shores of Ireland, while some of it comes to us from Hamburg. Its chief constituent is a kind of mucilage, which dissolves to a stiff paste in boiling water, this containing some iodine, and much sulphur. But before being boiled in water or milk, the Moss should be soaked for an hour or more in cold water. Officinally, a decoction is ordered to be made with an ounce of the Moss to a pint of water: of which from one to four fluid ounces may be taken for a dose.
This Lichen contains starchy, heat-giving nourishment, about six parts of the same to one of flesh-forming food; therefore its jelly is found to be specially sustaining to persons suffering from pulmonary consumption, with an excessive waste of the bodily heat. At one time the Irish Moss fetched as high a price as half-a-crown for the pound. It bears the botanical name of Chondrus crispus, and varies much in size and colour. When growing in small pools, it is shallow, pale, and stunted; whilst when found at the bottom of a deep pool, or in the shadow of a great rock, it occurs in dense masses of rich ruddy purple, with reddish green thick fronds.
Iceland Moss contains the form of starch called "lichenin." It is a British lichen found especially in Wales and Scotland. Most probably the Icelanders were the first to learn its helpful properties. In two kinds of pulmonary consumption this lichen best promotes a cure-that with active bleeding from the lungs, and that with profuse purulent expectoration. The Icelanders boil the Moss in broth, or dry it in cakes used as bread. They likewise make gruel of it mixed [501] with milk: but the first decoction of it in water, being purgative, is always thrown away. An ounce of the Iceland Moss boiled for a quarter-of-an-hour in a pint of milk, or water, will yield seven ounces of thick mucilage. This has been found particularly useful in dysentery. Also contained in the Moss are cetrarin, uncrystallizable sugar, gum, and green wax; with potash, and phosphate of lime. It affords help in diabetes, and for general atrophy; being given also in powder, or syrup, or mixed with chocolate. Francatelli directs for making Iceland Moss Jelly. Boil four ounces of the Moss in one quart of water: then add the juice of two lemons, and a bit of the rind, with four ounces of sugar (and perhaps a gill of sherry?). Boil up and remove the scum from the surface. Strain the jelly through a muslin bag into a basin, and set it aside to become cold. It may be eaten thus, but it is more efficacious when taken warm. A Sea-Moss, the Lichen marinum, is "a singular remedy to strengthen the weakness of the back." It is called "Oister-green."
In New England the generic term "Moss" is a cant word signifying money: perhaps as a contraction of Mopuses, or as a play on the proverb, "a rolling stone gathers no moss."
The Dulse is used in Scotland and Ireland both as food and medicine. Botanically it bears the name of Iridea edulis, or Rhodymenia palmata (the sugar Fucus of Iceland).