104 TEN YEARS IN SWEDEN. 



and with, double windows, the rooms are kept warm in 

 winter. These stoves are rather dangerous to manage, if 

 you are not accustomed to them, for the fumes of charcoal 

 may soon cost a man his life. Considering that all these 

 cottages are built of wood, and how very careless the peasants 

 are with their fires, it is really wonderful that they are not 

 oftener burnt down. 



As to my living, I could live exactly the same as in Eng- 

 land, if I chose to go to the expense, save that the meat 

 (except the mutton) was not so good. The bread in the 

 country is made of hard rye, in thin cakes as large as a plate. 

 This is hung up, and will keep any length of time. In some 

 large houses they bake only twice in the year ; but they can 

 also make just as good light wheat bread as in England. 



The usual fashion of living in the Swedish gentlemen's 

 houses is coffee in bed about six (this custom, which I think 

 one of the very best in Sweden, is now being laid aside) ; 

 breakfast about nine ; dinner about one (after a dram and a 

 little bread and butter) ; a cup of coffee, and half an hour's 

 nap ; a little snack about five, and supper at eight. In the 

 summer every one in Sweden is very early, and the short 

 Swedish summer may almost be said to be spent out of 

 doors. 



The prices of provisions in my district were, in 1864, as 

 follows : 



Mutton . . . 4cL per Ib. 



Beef . ...;*, > . 3d. per Ib. 



Pork . - v : ... . 4>d. per Ib. 



Eye meal . . 2s. for 20 Ib. 



Wheat flour . . 3s. for 20 Ib. 



Oatmeal . . Is. for 20 Ib. 



Eggs 7d. in summer, Is. 2d. 



in winter, per score. 



Chickens . . 9d. each. 



Hares ... Is. each. 



Capercaillie cocks . 2s. 3d. each. 



Capercaillie hens . Is. 7d. each 



