NORWAY. 349 



quantity of flour is sprinkled over the 

 surface, and the whole mass is extended till 

 it becomes as thin as a skin of parchment. 

 It is then turned by means of a very large 

 shovel, after being previously pricked all 

 over with an instrument made on purpose, 

 and composed of a large handful of the 

 wing feathers of ptarmigans, partridges, or 

 some such birds. The other side, when 

 turned uppermost, is subsequently pricked 

 in the same manner. The cake is then 

 put into the oven, only on.e being ever 

 baked at a time. The attendance of a 

 person is necessary, to watch the cake, and 

 move or lift it up occasionally, that it may 

 not burn. Much time indeed is not re- 

 quired for the baking. When sufficiently 

 done, the cake is hung over a bed-post, or 

 some kind of rail, and the two sides hang 

 down parallel to each other. Other cakes 

 when baked are hung near to, or over, the 

 first. When the whole are finished, they 

 are laid by, one upon another, in a large 

 heap, till wanted. 



