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656 VON TROIL’s LETTERS ON ICELAND.
in which they bake itisthus: the flour’ is mixed with fome fermented whey (/yra), and
kneaded into dough, of which they make cakes one foot in breadth, and three inches
thick; thefe are boiled in water or whey, and then dried on a hot ftone, or an iron
late.
Flour of Fidlerds (rock-grafs*), a cafk of which well cleaned and packed cofts a rix-
dollar ; it is firft wafhed, and then cut into {mall pieces by fome, though the greater
number dry it by fire or the fun, then put it into a bag, in which it is well beaten, and
laftly worked into flour by ftamping. ‘
Flour of Kornfyra t is prepared in the fame manner, as well as the two other forts of
wild corn melur {, by feparating it from the chaff, by pounding, and laftly grinding it.
Surt fmoer (four butter). The Icelanders feldom make ule of frefh or falt butter,
but let it grow four before they eatit: in this manner it may be kept twenty years,
and even longer; and the Icelanders look upon it as more wholefome and palatable
than the butter ufed amongft us. It is reckoned better the older it grows, and one
pound of it then is as much valued as two pounds of frefh butter.
Striug, or whey boiled to the confiftence of four milk, and preferved for the winter.
Vifh of all kinds, both dried in the fun and in the air, and either falted or in winter
frozen: thofe prepared in the laft manner are preferred by many.
The flefh of bears, fheep, and birds, which ts partly falted, partly hung or fmoaked,
and fome preferved in cafks, with four fermented whey poured over it.
Mifoft, or whey boiled to cheefe, which is very good. But the art of making other
kinds of good cheefe is loft, though fome tolerably palatable is fold in the eaft quarter
of Iceland. é
Beina firiug, bones and cartilages of beef and mutton, likewife bones of cod, boiled
in whey, till they are quite diflolved ; they are then left to ferment, and are eat with-
milk.
Skyr, the curds from which the whey is fqueezed, are preferved in cafks, or other
veflels ; they are fometimes mixed with black crow-berries, (empetrum baccis nigris) or
juniper berries, and are likewife eat with new milk.
Syra is four whey, kept in cafks, and left to ferment, which, however, is not thought
fit for ufe till it isa year old.
Blanda is a liquor made of water, to which a twelfth part of /yra is added. In winter
it is mixed with the juice of thyme, and of the black crow-berries, or the empetrum
nigrum. ;
They likewife eat many vegetables §, fome of which grow wild, and others are cul-
tivated ; as alfo fhell-fifh |} and muthrooms 4.
The
* Lichen Iflandicus, Fl. Suec. 1085. Fl. Lappon, 145. + Polygonum Biftorta.
} (1) Arunda arenarai, (z) arundo foliorum lateribus convolutis.
§ The following catalogue of plants ufed for food in Iceland is taken from the journey of Eggert Olaé-
fun:
Rumex acetofa, in the Icelandic language called - Sura,
- - - digynus, - i - Olafs Sura.
- - - patientia, - - = FHeimis niole.
‘Taraxacum, = - 4 Aetti-fifill.
Carex Lin. pinguicula, Lifa gras, wled again{t the dyfentery.
Trifolium pratenfe flore albo.
Potentilla argentea, Mura.
Pl.ntago maritima Lry. foliis linearibus, - Kattariunga.
Angelica archangelica, Huonn ; /Eite-hudnm
Lichen Iflandicus, Fialla graus.
- + Lichenoides, Klouungur.
Lichen
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