NORWAY. 353 



possible. The edges of the dough, thus 

 spread out, are repeatedly turned in, and 

 the whole, laid carefully on a table, makes 

 a very even cake, as thin as paper, though 

 smoothed with such a rolling-pin. it is 

 baked on an iron made on purpose, being 

 moved about and turned during the process, 

 and subsequently smoothed and polished 

 with a bunch of the heads of rye straw 

 dipped in water. 



In times of great scarcity, when nothing 

 better is to be had than seeds of Spurrey, 

 [Spergula arvensis,) from the fields, these 

 seeds, after being dried, are ground and 

 baked, along with a small proportion of 

 corn. The bread thus made proves black- 

 ish, but not bad. 



A kind of cheese is made of sour milk 

 in this part of Norway, for which the follow- 

 ing is the receipt. 



Take any quantity of sour milk, and 



boil it till a thick sediment subsides. Then 



strain it through a linen cloth, so as to get 



rid of the thin watery part, when the 



2 A 



