THE LAPLAND ALPS. 4? 



year is delicate eating. Bef ries of all kinds 

 are boiled in it. Some persons make a 

 practice of boiling these berries by them- 

 selves, preserving them afterwards in small 

 tubs, or other wooden vessels. They boil 

 their fish more thoroughly than their meat, 

 over a slow fire, drinking likewise the water 

 in which it has been drest. The meat is 

 never so much boiled as to separate from 

 the bone. Fresh fish is sometimes roasted 

 over the fire. Few people dry and salt it, 

 though that method is sometimes prac- 

 tised. Meat is dried by the air, sun and 

 smoke all together, being hung up in the 

 chimney, or rather hole by which the 

 smoke escapes through the roof. 



The Laplanders never eat of more than 

 one dish at a meal. 



By way of dainty, the women occasion- 

 ally mix the berries of the Dwarf Cornel 

 (Cormis suecica) with Kappi (see vol. i. 

 J5.281.), which is made of whey boiled till 

 it grows as thick as flummery. To this they 



