2 7 o NATURALHISTORY.of^OJ? WAY. 



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

 " Ex ablet is corticibus in Norvegia panem conficiunt frugum in- 

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

 fago. Placenta illae Norvegicas ex corticibus arborum compadae 

 funt tenuiftimas, & longiorem aetatem ferre poflimt, quam panis 

 coctus, feu buccellatus, quo nautae in longis itineribus utuntur. 

 Alias placentas pinfunt ex farina hordei & avenea? 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 fifh thoroughly, but rather let it turn four firft. 

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

 Berg-fifh, 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-fifh 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 life of themfelves They kill cows, fheep, and goats, for 

 their winter-flock. 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 digeft it. They prepare vari- 

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

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

 . opinion, is a great delicacy. But tafte, as w r ell as every thing elfe, 

 is regulated by cuftom among our peafants. 



They prepare themfelves liquors according to the cuftom of the 

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



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

 from whence the Germans have taken the name of Griitz-koph or Groats-head! 

 This dim 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. 



1 have 



