TRAVELS IN ICELAND. 15 



vate cabbages : but it required much trouble to make them dis- 

 cover the advantages of such culture. Those of the district of 

 Kiosar were the most obstinate in this respect, and the admini- 

 stration was obliged to compel them to raise this useful article. 



The inhabitants in easy circumstances almost all use salt-butter, 

 while the peasantry and poor people eat in winter what is 

 called sour butter, and in summer the fresh or unsalted sub- 

 stance. 



Olaus Magnus says, that the Icelanders once had a great 

 trade in salt butter ; but the experience of three centuries causes 

 us to doubt this assertion, which is not supported by those au- 

 thors who have written on the ancient history of these people, 

 though they have entered into many details on their economy. 



Whatever care may be taken in Iceland in salting butter, and 

 whatever may be its quality, it is not possible to preserve it good 

 beyond a year ; and it does not appear that there is any method 

 of effecting this purpose : but the case is different with acid or 

 sour butter. When care is taken to churn and wash this butter, 

 it may be preserved for twenty years and upwards, without losing 

 either its goodness or its first acidity. At the time the Catholic 

 Religion prevailed here, there were large magazines attached to 

 every bishopric, which served as store-houses for this butter ; 

 and in years of scarcity it was distributed to all who wanted 

 it, though principally to such of the peasantry as were vassals of 

 the bishop. These magazines existed even for some time after 

 the Reformation. 



A circumstance that gives more certainty to the preservation 

 of sour butter is, that it is well known that it does not readily 

 spoil, particularly in cold countries, provided it does not contain 

 any of the milk, or other matters susceptible of fermentation. 

 It acquires acidity after remaining for six months, and becoming* 

 gradually white : as soon as one is accustomed to it, the taste is 

 agreeable, and it is very salutary, particularly in winter. On 

 eating it with dried fish, which forms a constant meal in this 

 country, you feel, as mastication proceeds, a gentle heat expand- 

 ed through all parts of the body ; and, by this action, it facili- 

 tates much better than salt butter, that insensible transpiration, 

 so necessary for the preservation of health. 



The Icelanders in general, however, do not make much use of 

 butter before it is sour, because it becomes yellow and mouldy, by 

 the formation of lanuginous flowers (Flores lanuginis), proceed- 

 ing, doubtless, from the essential salts that cause fermentation 

 with the solid and aqueous parts. In this change, heat undoubtedly 

 produces a great effect, by giving rise to a very subtile and acrid 

 salt ; but as soon as all the parts are well amalgamated, the butter 

 may be preserved without alteration for a great number of years : 



