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reindeer, others had faith in its bovine origin, and the
idea of horseflesh was even suggested.
For my own part, being a chemist, and knowing
that the tissues of all the land mammalia are
composed of the same elements in almost identical
proportions, I ate this as I eat and relish all other
animal mysteries that may he placed before me,
provided they are well flavoured. But for their
toughness, these segments of muscular tissue were
good enough. Since my return to England I have
discovered what they are, and as they are so
common at Norwegian stations, it is my duty to
communicate the discovery. An enterprising grocer at
Twickenham, knowing my appetite for curiosities,
sent me “on appro” a sample tin of South American
beefsteaks. On opening this I at once recognized
the brown subangular fillets, the brown gravy,
the fibre, and the flavour of the Norwegian
mystery. This explains the determined and suspicious
refusal of all the station proprietors to supply any
particulars concerning it. They have heard of
English prejudice against tinned meats, and would
gladly allow their guests to suppose that they are
indulging in the very very rare luxury of fresh beef.
We are now on the Dovrefjeld, and drive across
its moorland expanse to Jerkin, by a new road,
rather less hilly and less interesting than that
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