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182 GENERAL REMARKS
SECTION VIII.
Of the Diet of the Laplanders, and their Cookery.
| HE rein-deer’s milk conftitutes a principal part of the Lap-
lander’s food, and he has two methods of preparing it, ac-
cording to the feafon. In fummer he boils the milk with forrel,
till it arrives to a confiftence: in this manner he preferves it for
ufe during that fhort feafon. In winter the following is his me-
thod of preparation: the milk which he collects in autumn till
the beginning of November, from the rein-deer, is put into cafks,
or whatever veffels he has, in which it foon turns four, and, as the
cold weather comes on, freezes; and in this ftate it is kept. The
milk colle¢ted after this time is mixed with cranberries, and put
into the paunch of the rein-deer, well cleanfed from filth: thus
the milk foon congeals, and it is cut out in flices, together with
the paunch ; to effect which a hatchet is ufed, for no fmaller in-
ftrument would perform the office of dividing that lump of ice.
It is then feparated into {mall pieces, and eaten throughout the
winter every day at noon, which is the Laplander’s dinner hour.
It muft be prefumed, as it is ferved up without being brought to
the fire, that this is ice cream in the greateft perfection: here are
flefh and fruit blended with the richeft butyraceous milk that can
be
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