Norway. 351 



leaves come forth, and, after being ex- 

 tremely well washed, are dried either in 

 the sun or in the house. The fibrous parts 

 are then taken away, and the remainder 

 dried in an oven. Afterwards it is bruised 

 in a hollow vessel or tub, made of fir 

 wood, about three feet deep ; as is also prac- 

 tised occasionally with the fir bark. The 

 dried roots are chopped in this vessel, with 

 a kind of spade, like cabbage for making 

 sour kale (sour crout), till they become as 

 small as peas or oatmeal, when they acquire 

 a pleasant sweetish smell; after which they 

 are ground. The meal is boiled slowly in 

 water, being continually kept stirring, till 

 it grows as thick as flummery. In this state 

 it is left standing in the pot for three or four 

 days and nights. Some persons let it remain 

 but twenty-four hours ; but the longer the 

 better, for if used immediately it is bitter and 

 acrid ; both which qualities go off by keep- 

 ing. It is mixed for use, either with the 

 meal made of fir bark, or with some other 

 kind of flour, not being usually to be had 



