DULSE (Ir. and Gael. duileasg)

This article appears in Volume V08, Page 653 of the Encyclopedia Britannica.

Encyclopedia Britannica - Main :: DRO-ECG

DULSE (Ir. and Gael. duileasg) , in botany, Rhodymenia palmata, one of the red seaweeds, consisting of flat solitary or tufted purplish-red fronds, fan-shaped in general outline and divided into numerous segments, which are often again and again divided in a forked manner. It varies very much in size and degree of branching, ranging from 5 or 6 to 12 or more inches

long

LONG, GEORGE (1800-1879)
LONG, JOHN DAVIS (1838– )

. It grows on rocks, shell-

fish

or larger seaweeds, and is used by the poor in

Scotland

SCOTLAND
SCOTLAND,
CHURCH
- CHURCH
- CHURCH (according to most authorities derived from the Gr. Kvpcaxov [&wµa], " the Lord's [house]," and common to many Teutonic, Slavonic and other
  languages
  - LANGUAGES
  under various forms—Scottish
  kirk
  - KIRK, SIR JOHN (1832- )
  , Ger. Kirche, Swed. kirka, Dan. kirke, Russ. tserkov, Buig. cerk
- CHURCH, FREDERICK EDWIN (1826-1900)
- CHURCH, GEORGE EARL (1835–1910)
- CHURCH,
  RICHARD
  - RICHARD
  - RICHARD (d. 1184)
  - RICHARD, FRANCOIS
    MARIE
    - MARIE
    BENJAMIN (18,9-1908)
  - RICHARD, HENRY (1812-1888)
  - RICHARD, ST
  WILLIAM
  (1815–189o)
- CHURCH, SIR
  RICHARD
  - RICHARD
  - RICHARD (d. 1184)
  - RICHARD, FRANCOIS
    MARIE
    - MARIE
    BENJAMIN (18,9-1908)
  - RICHARD, HENRY (1812-1888)
  - RICHARD, ST
  (1784–1873)
OF
SCOTLAND, EPISCOPAL
CHURCH
- CHURCH
- CHURCH (according to most authorities derived from the Gr. Kvpcaxov [&wµa], " the Lord's [house]," and common to many Teutonic, Slavonic and other
  languages
  - LANGUAGES
  under various forms—Scottish
  kirk
  - KIRK, SIR JOHN (1832- )
  , Ger. Kirche, Swed. kirka, Dan. kirke, Russ. tserkov, Buig. cerk
- CHURCH, FREDERICK EDWIN (1826-1900)
- CHURCH, GEORGE EARL (1835–1910)
- CHURCH, RICHARD
  WILLIAM
  (1815–189o)
- CHURCH, SIR RICHARD (1784–1873)
OF

and Ireland as a relish with their food. It is commonly dried and eaten raw, the flavour being brought out by

long

LONG, GEORGE (1800-1879)
LONG, JOHN DAVIS (1838– )

chewing. In the Mediterranean it is used cooked in ragouts and made dishes.
See W. H.

Harvey

, Phycologica Britannica, vol. ii. plates 217, 218.

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