360 ANIMALS OF THE 



with food a fourth part of the year in great abun- 

 dance. 



The milk, when newly taken, is warmed in a 

 cauldron, and thickened with rennet, and then 

 the curd is pressed into cheeses, which are little, 

 and well tasted. These are never found to breed 

 mites as the cheese of other countries, probably 

 because the mite-fly is not to be found in Lapland, 

 The whey which remains is warmed up again, 

 and becomes of a consistence as if thickened with 

 the white of eggs. Upon this the Laplanders feed 

 during the summer ; it is pleasant and well tasted, 

 but not very nourishing. As to butter, they very 

 seldom make any, because the milk affords but a 

 very small quantity, and this, both in taste and 

 consistence, is more nearly resembling to suet. 

 They never keep their milk till it turns sour ; and 

 do not dress it into the variety of dishes which 

 the more southern countries are known to do. 

 The only delicacy they make from it is with 

 wood-sorrel, which being boiled up with it, and 

 coagulating, the whole is put into casks or deer- 

 skins, and kept under ground to be eaten in 

 winter. 



The skin is even a more valuable part of this 

 animal than either of the former. From that part 

 of it which covered the head and feet, they make 

 their strong snow-shoes, with the hair on the out- 

 side. Of the other parts they compose their gar- 

 ments, which are extremely warm, and which 

 cover them all over. The hair of these also is on 

 the outside ; and they sometimes line them with 

 the fur of the glutton, or some other warm-furred 



