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58 THROUGH NORWAY WITII A KNAPSACK.
knots. Possibly it was the beverage macle from the
molte beer, a large red three-lobed berry, that grows
wild upon the hills. The ale made from malt and hops,
which is so commonly drunk on the other side of the
Fjeld, appears to be a modern innovation; it is called
Baiersk, the Norsk for Bavarian, and is remarkably
good. Beer made from berries is as old as history, and
I suspect that the beer of our own country was of this
kind, before the process of malting was discovered, and
that the name is derived from " beer" a berry; probably
the word malt is derived from molte; for the sweetened
barley, being used as a substitute for the sweet tasting
<c molte beer," would naturally receive its name.
Breakfasted 011 effgs and ham, which to-day I had
" steaked," i. e., fried. The learned in words tell us
that our word steak is derived from the German "stuk,"
a lump 01* slice; that a beef-steak therefore means a
slice of beef. Nothing of the kind: a beef-steak
originally means beef fried or broiled, or to be fried or
broiled. The continual use of the verb to steak here
forces this etymology upon one ; and the use of the word
steak in the north-east parts of Scotland—where a slice
of salmon, if broiled, is called a salmon-steak, but a
similar slice boiled is no steak at all—confirms this
view. Laa-, the Norwegian and Danish name for
salmon, is still used occasionally in that part of
Scotland. The Norsk verb to boil is " Koge,"—anything
boiled is " Kogt," pronounced cooked: the g being
generally hard, like k. Scholars refer us to cuocere for
the origin of our word.
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