102f LTCKSEtE LAPLAND. 



I here learned the manner in which the 

 Laplanders prepare a kind of cheese or curd, 

 fj'om the milk of the reindeer and the 

 leaves of Sorrel (Rumex Acetom). They 

 gather a large quantity of these leaves, 

 which they boil in a copper vessel, adding 

 one third part water, stirring it continually 

 with a ladle that it may not burn, and 

 adding fresh leaves from time to time, till 

 the whole acquires the consistence of a 

 syrup. This takes place in six or seven 

 hours, after which it is set by to cool, and 

 is then mixed with the milk, and preserved 

 for use from autumn till the ensuing sum- 

 mer, in wooden vessels, or in the first sto- 

 mach of the reindeer. It is kept either in 

 the caves of the mountains, or in holes dug 

 in the ground, lest it should be attacked 

 by the mountain mice [Mus LemmuH). 



Near the shore at Lycksele I observed 

 vast shoals oF those small fishes called the 

 Glirr (Cyprimis Aphya), each about an 

 inch and half long, and two lines broad. 



