348 



NORWAY. 



Tun-bread, as it is called in Westbothnia, 

 is made of barley and chafFin the following 

 manner. After threshing, they sift the corn 

 through a large cribble, which retains not 

 only the grain and chaff, but not unfre- 

 quently a small quantity of straw. This is 

 dried and ground. The rich grind the 

 corn alone ; others one third part barley, 

 with two of chaff; others again one of chaff 

 to two of barley. The meal thus procured 

 is moistened with cold water into a paste 

 or dough, without being allowed to go 

 into a state of fermentation, and without 

 any yeast. Cold water is preferred to 

 warm, the latter rendering the dough too 

 brittle. The dough, being of a soft con- 

 sistence, is then well kneaded on a table. 

 A handful of it is sufficient to make one 

 cake, though no person would suppose that 

 so small a quantity could make so large a 

 cake as afterwards appears. This lump 

 of dough is spread out flat on a table, 

 not with a rolling-pin, but with the hands 

 and a flat trowel or shovel. A considerabU 



