270 NATURAL HISTORY of NORWAY. 



p. 304, and fuppofes that Pliny had fome knowledge of the laft. 

 £< Ex abietis corticibus in Norvegia panem conficiunt frugum in- 

 opia, & in regionibus borese frigidioribus ex glandibus, corylo & 

 fago. Placentae illse Norvegicse ex corticibus arborum compaclae 

 funt tenuiflimae, & longiorem zetatem ferre pofTunt, quam panis 

 coclus, feu buecellatus, quo nautae in longis itineribus utuntur. 

 Alias placentas pinfunt ex farina hordei & aveneae quas flad-brod 

 vocant, quafi panes pianos. Plinii Artoptitii creduntur, de qui- 

 bus." Lib. xviii. C. II. 



The peafants make themfelves a mefs like hafty-pudding, of 

 oatmeal and barley-meal : this they call foup, and fometimes 

 they will boil a pickled-herring in it, or elfe a half-falted mackrel, 

 or falmon, along with this foup. It feems they do not chufe to 

 fait any kind of fTfh thoroughly, but rather let it turn four firft. 

 Cod and other fifh they dry in the air, which is the well-known 

 Berg-fim, fo called either becaufe moft of it is exported from 

 Bergen, or becaufe it is dried on the rocks by the wind and the 

 fun. 



* They are better provided in Norway with frefh-flfh than in 

 moft countries, and up the country in the frefh lakes and rivers, 

 they catch the falmon-trout, the Gedder, and other fifh in abun- 

 dance. Likewife Growfe, partridges, hares, red-deer, rain-deer, 

 &c. and what they cannot carry in the winter to market to the 

 trading-towns, which are fometimes at a great diftance, they 

 make ufe of themfelves They kill cows, fheep, and goats, for 

 their winter-ftock. They do not pickle and fmoak all, but cut 

 fome of it in thin flices, fprinkle it with fait, then dry it in the 

 wind, and eat it like hung-beef. This they call Skarke, and it 

 requires a ploughman's ftomach to digef! it. They prepare vari- 

 ous kinds of cheefe from the milk, and they alfo boil it to a thick 

 confiftency, and call it MorTe-Brum, This, according to their 

 opinion, is a great delicacy. But tafte, as well as every thing dfe^ 

 is regulated by cuflom among our peafants. 



They prepare themfelves liquors according to the cuflom of the 

 country, and at fet times, namely, againft Chriftmas they mull 



* They dref3 a particular difh, which I believe they ufed formerly in Denmark* 

 from whence the Germans have taken the name of Grutz-koph or Groats-head. 

 This difh is made of one half groats., or meal, and the other half fat cods livers, 

 well chopped and mixed together ; then they fill a cod's head with it, and boil it. 

 This they call Kams-hovet, or Kamperute. 



i \ have 



