54 On the Rein-Deer. 



small quantity ; and, whenever I visited the tent, I saw with 

 what reluctance these people offered it. By degrees, however, 

 I ingratiated myself so much into their favour, partly from the 

 circumstance of my being an Englishman, and partly by a few 

 well timed presents, that, for some time during their stay near 

 Fuglenoss, I had the luxury of drinking it in a morning for my 

 breakfast ; and I must confess I found it so delicious, that I 

 think the time of any idle epicure would not be ill bestowed in 

 making a trip to Finmark, were it solely for the pleasure of 

 tasting this exquisite beverage. The flavour of the milk is 

 highly aroanatic, which, it is probable, is chiefly owing to the 

 kind of herbage the animal browzes upon in summer. In co- 

 lour and consistency it resembles very rich cream ; and its na- 

 ture is such, that, however gratifying to the taste, it is difficult 

 and even unwholesome to drink more than a small quantity of 

 it. 



Rich as the quality of the rein-deer milk is, it is singular that 

 the cheese whicl;i is made from it is extremely bad, being hard, 

 white in colour, of a disagreeable taste, and eatable only by a 

 Laplander. I am ignorant of the cause of it, though inclined 

 to think it arises more from its peculiar nature, than from any 

 defect in the making, this being effected simply by placing the 

 milk in a large iron pot over the fire, which, with the addition of 

 rennet, made from the stomach of the deer, quickly turns it. 

 The curd is then pressed, and the whey being separated from it, 

 is put into small shallow moulds. 



The general size of the cheese is that of a small plate, and it 

 is little more than half an inch in thickness. Possibly its being 

 made so thin may have an effect upon the goodness of it, as, 

 when cut, the hard rind composes the larger portion. Bad as 

 it is, it is highly prized by the Laplanders, who eat it both raw 

 and toasted ; in the latter state it appears at the tables of the 

 merchants, and is rather more palntable. Notwithstanding its 

 previous hard and dry appearance, when applied to the fire, a 

 rich pure oil distils from it, which is found extremely serviceable 

 in removing J:he effects arising from being frost-bitten ; for, be- 

 ing rubbed on the frozen part, it prevents mortification from 

 ensuing. This is used when the common remedy of spow-rub- 

 bing has been neglected. I was induced, from curiosity, to 



