350 NORWAY. 



Some people make bread of the bark of 

 fir-trees. For this purpose they choose the 

 bark of such trees as are of a large size, 

 "with but few branches, because the branches, 

 as well as the younger trees, are more 

 resinous, and therefore more strongly fla- 

 voured. The bark taken from the lower 

 part of the tree is esteemed the best. The 

 hard external coats require to be carefully 

 removed. Stores of this bark are often 

 laid by for winter use. Previously to its 

 being ground into flour, it is laid over a 

 »low fire in order to be warmed through, 

 and rendered more friable, for it becomes 

 by this means much thickened and very 

 porous. It is next ground and baked, in 

 the same manner as the barley above 

 mentioned. The dough made of fir bark 

 is more compact than barley dough, and 

 almost as much so as that made of rye ; 

 but the bread has a bitterish taste. 



Missen bread is made of the Water Dra- 

 gons (Calla palustrh). The roots of this 

 plant are taken up in spring, before the 



