LULEAN LAPLAND. 273 



the reindeer is added. The whole is after- 

 wards dried in the maw or rennet-bag of 

 the reindeer, and tastes very well. 



Kappa is the scum which rises while the 

 whey is boiling. This being skimmed off, 

 is also kept in rennet-bags for use. 



The milk is not turned, in order to make 

 cheese, with rennet, but with the maws of 

 pike [Eso.v Liicim), of charr [Salmo al- 

 pinus), or of the grayling i^Salmo Thi/mal- 

 liis). These are previously dried, and pre- 

 served for use in a little keg of milk. When 

 any of this is taken out for use, they are 

 careful to fill up the vessel with fresh milk, 

 that they may always have a supply at 

 hand. 



Jumomjolk is prepared by boiling half 

 a pint of syi'a (see p. '243) in a small 

 quantity of water, which must be kept 

 stirring till the whole is perfectly dissolved. 

 It is then mixed with milk of the reindeer, 

 and poured either into rennet-bags of that 

 animal, or some kind of pot or tub, in 



T 



