LYCKSELE LAPLAND. 129 



having been cleaned, are put together till 

 they become sour, when an oil is obtained 

 for the purpose of greasing shoes. The scales 

 and larger fins are collected and dried to- 

 gether. From them is afterwards pro- 

 cured, by boiling, an unctuous substance, 

 into which they dip their fishing-nets, hav- 

 ing first dyed or tanned them with birch 

 bark, in order to make them more durable. 

 The spawn of the fish is dried, and after- 

 wards used in bread, dumplings, and what 

 is called välling (a sort of gruel made by 

 boiling flour or oatmeal in milk or water). 

 The livers are thrown away, being sup- 

 posed to occasion drowsiness, and pain in 

 the head, when eaten. 



These fishermen had been here six weeks, 

 and intended staying a fortnight longer, 

 when the season of the pike's spawning 

 would be over. They lived during this 

 period chiefly on the spawn and entrails of 

 the fish they caught. 



For this fishery these people pay no tax, 

 neither to the crown nor to the native Lap» 



K 



