LULEÅ* 243 



6. Butter, made, as usual, of cream shaken 

 till its oily part separates and floats. 



7. Butter-milk, what remains after the 

 butter is made. 



8. Cheese, made of fresh milk heated, 

 coagulated with calves' rennet, then de- 

 prived of its whey and dried. 



9. This whey being boiled, the scum 

 which rises is repeatedly collected, and 

 called walk. 



10. The remaining whey is used instead of 

 milk or water in making bread. 



11. The same fluid kept for a long time till 

 it becomes viscid, is preserved through 

 the winter, and called si/ra. 



12. The whey of cheese boiled to a thick 

 consistence is denominated mesosmör, 

 and with meal is added to the preceding. 

 See p. 197. 



13. Sötost, or Sweet Cheese, is made of 

 fresh milk boiled till it is partly wasted, 

 and the remainder, of the thickness of 

 pap or gruel, is eaten fresh. 



14. Mjölost, Meal Cheese, is milk coagu- 



R 2 



