ICELAND MOSS

a nutritious lichen gathered chiefly in Norway and Iceland, but common also in more southern countries.

In Iceland, the "moss" 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.