SAETER LIFE, 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 whey 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, and 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. 
