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ACCOUNT OF DANISH LAPLAND, BY EERMS. 395
Cuap. VII.—Of the Meat and Drink of the Laplanders.
THERE are certain things on which the Laplanders live, whether you look to the
materials, or to the manufacture and manner of preparing them, are common with thofe
of the reft of the Norwegian peafants. Concerning thefe it is not my intention to fpeak,
as I have propofed only to mention fomething of that kind of food which is peculiar to
the Laplanders, from the nature of the materials and manufacture.
They boil the milk of the rein-deer in fummer, infufing their liquor, called Syre, unt’l
tinctured with the colour of that liquor, it comes to a confiftency. The milk which in
autumn, elpecially about the feftival of All Saints, is taken from the rein-deer, is poured
into cafks or other veflels deftined for this purpofe, where, from the heat {till remaining
in the am, it grows four, and foon after, the cold gradually increafing, it is condenfed
~ into ice, by which means it can be preferved, and is, the whole winter. The milk which
after the feftival of All Saints comes from the rein-deer, mixed with berries of a black
colour, which the Norwegians call Araefebaer, is poured, purged, and clear from filth,
into a rein-deer’s bladder, where, by the force of the cold, it thickens in a fhort time.
This is their winter nourifhment, which, when the Laplanders are going to eat (they
eat it during winter once a day, about noon), they cut with an axe a piece from the
bladder, to which the milk, mingled with berries, {tick, fo that the fkin of the bladder,
milk and berries, thickened with the cold into one confiftency, are cut together at once.
This mafs of milk, mingled with berries, and part of the bladder of the rein-deer, con-
denfed with cold, is afterwards cut into a variety of parts, which as they were cut, {tiff
and unthawed by the application of heat, are put on plates to be eaten. Whilft they
are eating their teeth gnafh with the cold, notwithftanding there cannot be in the milk
of the rein-deer, from its natural fatnefs, fo much cold as is in the milk of other animals.
‘The milk which later, and when the winter is farther advanced, is got from the rein-
deer, is laid up in bowls, made from ftocks of the birch-tree, where, from the extremity
of the cold, it is foon changed into ice. The Laplander does not ufe this congealed milk
himfelf, but keeps it for his mifionary and others, whom he is pleafed to receive with
magnificence and honour. When this milk is ever to be eaten, the bowl, in which it
has congealed, inclined a little, is placed near the fire-fide, whilft the furface of the con-
gealed milk, turned to the fire, gradually liquifies ; which when done, the bow! is taken
up, and whatever milk is thawed by the heat of the fire is eaten with a fpoon: this is
repeated until they are fatisfied. Congealed milk of this‘ fort is proteéted againit the
wind by a cover, which if neglected, would lofe in a fhort time its fweetnefs and white-
nefs, and, tinged with yellow, would foon become rancid.
‘The Laplanders make cheefe from the rein-deer’s milk, and in the making of it ob-
ferye this form: firft, they mingle water with the milk, which otherwife, by reafon of
iys thicknels, when the rennet was put in, could not be diflolved nor feparated: then
they heat, it over the fire in a kettle ; when heated, the rennet is poured in, by which
the milk is inftantly diffolved, and the whey being feparated, is formed into cheefe,
Laftly, they take the cheefe out of the kettle, in any fhape it takes, or to be prefled and
formed in a linen cloth. ‘The cheefe itfelf is fafhioned into a circular form, of a mo-
derate thicknefs, It is eaten at will, either as it is, or boiled in water ; fometimes it is
roaited, which is done in this manner: the cheefe is cut into fmall parts, which, when
pared, are put near the fire to roalt; which is repeated at the will of the feeder. So
much does this cheefe abound with iat, that on being put to the fire it burns as a candle.
It isthought alfo a cure for a kibe on the heel. ‘That rennet by which rein-deer milk
a ues is
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