552 NORWAY. 



in sufficient quantity by itself; for the plant 

 is, in many places, very scarce, though 

 here in such abundance that cart loads of 

 it are collected at a time. This kind of 

 flummery, being mixed with flour, as I 

 have just mentioned, is baked into bread, 

 which proves as tough as rye-bread, but 

 is perfectly sweet and white. It is really, 

 when new, extremely well-flavoured. Cattle 

 Misne (Menyanthes trifoUata) is very sel- 

 dom used for making bread, being too 

 bitter ; but the roots are given to domestic 

 cattle, who devour them fresh. This plant 

 grows plentifully in all the rivers of this 

 country, as well as in the neighbouring 

 marshes. 



Nordskbrad, Norway bread, is made 

 either entirely of rye flour, or of barley with 

 a third part rye. The dough is prepared 

 with cold water, and kneaded along while, 

 till it does not stick to the hands. After- 

 wards it is flattened with a rolling-pin of 

 a round shape, but furrowed longitudinally, 

 which is turned by the hands as fast as 



