SAETtiR LlFti. 189 



'The virgin, the daughter of Zion, hath despised thee, and 

 laughed thee to scorn ; the daughter of Jerusalem hath 

 shaken her head at thee/ while the would-be bravado 

 looked like a whipped cur. 



' In Norway,' it is said, ' butter and cheese are much used 

 as food. There are three peculiar kinds of cheese : 1. 

 The Mysost is made from the whay remaining from the 

 common cheese, boiled till the water is evaporated ; then 

 it is shaped into square cakes, weighing from two to five 

 pounds ; the colour is dark brown. It must stand at least 

 a day before it is fit to be eaten. It is only made at the 

 saeters where wood is plentiful, for it requires a great deal 

 of fuel. It is eaten in thin slices, arid with bread and 

 butter ; women and children are especially fond of it. 

 The best is from goats' milk. It should hardly be called 

 a cheese, as it consists chiefly of sugar and milk. 2. Camel- 

 ost, made from sour skimmed milk, is a fermented round 

 cheese which is kept for months in the cellar. 3. Pult-ost 

 is also a fermented cheese mixed with carraway seeds, not 

 formed into cakes, but preserved in wooden tubs.' 



The Mys-ost has a sweetish flavour. It is the colour of 

 Windsor soap, and nearly the shape of a brick. The 

 Camel-ost, or old cheese, when good, reminds one of stilton 

 in the very last stage of decay. 



