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9
THROUGH NORWAY WITII A KNAPSACK.
only slap and splasli upon tlie hard, unwearing rocks,
which are composed of a sort of mineralogical mongrel,
called gneiss, a cross between the fire-born granite and
the water-laid, stratified rocks. These promontories are
evidently the points of spur ridges, the outermost
extremities, the fingers and toes, of mountain giants further
inland.
W e have cargo to discharge at Christiansand, which
Ö O ’
occupies a few hours. By this time, the aristocracy
and the proud democracy of our small community have
fraternized, and the saloon and fore-cabin passengers
form a united company of eight persons, who go ashore
for breakfast with strong anticipations relative to salmon.
We are guided by my fellow-passenger of the
fore-cabin, a Norwegian stone-mason, to the principal hotel.
Here, after some negotiation, the proprietor consents to
supply us with breakfast, which, in the course of time,
makes its appearance. The Norwegians are a deliberate
and phlegmatic people, and do nothing in a hurry.
The breakfast consisted of several plates distributed
irregularly over a large table, each plate containing thin
shavings of something. No. 1, thin shavings of raw
dried salmon, of which there were repetition plates ;
No. 2, thin shavings of cold veal, also repeated; No. 3,
tongue shavings; and No. 4, ham ditto. In addition
to these, there were cold boiled salmon and hot eggs,
with bread, black and white. The coffee was
marvellous, strong enough for a Turk to sip with his
chibouk, and well flavoured; the cream, worthy of
Devonshire, both in quality and quantity. The charge
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