TORNEA. 181 



till dry, and afterwards carried, without 

 being made into cocks. 



They raise as many hops as are wanted 

 for each family, and have perhaps a few 

 pounds over, for sale. 



Their pales are high, made of pine-wood, 

 and placed sloping. 



The milk is set in the cellar, in deep tubs 

 made of alder wood, by which they obtain 

 a great proportion of cream, even two fin- 

 gers' thick. This cream is stirred up with 

 the milk, warmed, and then coagulated, for 

 making cheese. Another mode is with but- 

 ter-milk, to V, hich they add a sixth part of 

 fresh milk, that has stood one day and 

 been skimmed. This mixture, being first 

 warmed, is then coagulated. The cheese 

 thus made is preferred to the former, and 

 often eaten in preference to butter. 



Between Midsummer and St. James's day 

 (July !25th), the whey is collected, after the 

 cheese is made ; which, after boiling for 

 some hours, is set by to cool. When cold, 

 jt is barrelled up for winter use. Poor 



