WILD PLANTS USED AS FOOD. 181 



and probably not more nutritious than the tare, or 

 than many of the vegetables with which the woods 

 and way-sides abound. 



Whenever we picture to ourselves a single man or 

 tribes of men living in a condition where cultivation 

 is not practised, we fancy that they derive their prin- 

 cipal support from wild roots. And this fancy is 

 true, to some extent; although most of the edible 

 roots which grow spontaneously are of little value. 

 Many are acrid and some poisonous. Necessity, 

 however, compels men to resort to this food under 

 particular circumstances. Linnrcus thus describes a 

 very prevalent food of Norwegian Lapland. 



' Missen-bread is made of the WATER-DRAGON 

 (Calla palustris). The roots of this plant are taken 

 up in spring, before the leaves come forth, and, after 

 being extremely well washed, are dried either in the 

 sun or in the house. The fibrous parts are then 

 taken away, and the remainder dried in an oven. 

 Afterwards it is bruised in a hollow vessel or tub, 

 made of fir-wood, about three feet deep; as is also 

 practised occasionally with the fir-bark. The dried 

 roots are chopped in this vessel with a kind of spade, 

 like cabbage for making sour kale (sour-crout), till 

 they become as small as peas or oatmeal, when they 

 acquire a pleasant sweetish smell; after which they 

 are ground. The meal is boiled slowly in water, 

 being continually kept stirring, till it grows as thick 

 as flummery. In this state it is- left standing in the 

 pot for three or four days and nights. Some per- 

 sons let it remain for twenty-four hours: but the long- 

 er the better, for if used immediately it is bitter and 

 acrid; both which qualities go ofF by keeping. It is 

 mixed for use either with the meal made of fir-bark, 

 or with some other kind of flour, not being usually 

 to be had in sufficient quantity by itself: for the plant 

 is in many places very scarce, though here (Tordjor 



VOL. xv. 16 



