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GENERAL REMARKS 
SECTION VIII. 
Of the Diet of the Laplanders, and their Cookery . 
HP HE rein-deer’s milk conftitutes a principal part of the Lap- 
"*■ lander’s food, and he has two methods of preparing it, ac¬ 
cording to the feafon. In fummer he boils the milk with forrel, 
till it arrives to a confiftence : in this manner he preferves it for 
ufe during that fhort feafon. In winter the following is his me¬ 
thod of preparation: the milk which he collects in autumn till 
the beginning of November, from the rein-deer, is put into calks, 
or whatever veffels he has, in which it foon turns four, and, as the 
cold weather comes on, freezes ; and in this Hate it is kept. The 
milk collected after this time is mixed with cranberries, and put 
into the paunch of the rein-deer, well cleanfed from filth : thus 
the milk foon congeals, and it is cut out in flices, together with 
the paunch ; to effect which a hatchet is ufed, for no fmaller in- 
flrument would perform the office of dividing that lump of ice. 
It is then feparated into fmall pieces, and eaten throughout the 
winter every day at noon, which is the Laplander’s dinner hour. 
It mull be prefumed, as it is ferved up without being brought to 
the fire, that this is ice cream in the greatefi: perfection: here are 
fleffi and fruit blended with the richeft butyraceous milk that can 
be 
