~ 
114 Travels in Norway, 
partly firpplied from fome poor and flender 
weins of copper, which are wrought near 
the fpot. The ore of thefe veins contains 
2 mixture of fulphate of iron. The rocky 
dtrata of all the mountains in this territory 
conlift of (chifus and mica, wath here and 
dheve a.vein of quartz. 
At fome diitance were feen the moun- 
tains of Leido, famous in hiltory, becaute 
ziimoft all the Swedifh army.there perifhed 
of cold, on their retreat in the laft war 
between Denmark and Sweden. 
At length, Mr. Fabricius and his com- 
-panion arrived at, DRONTHEIM. It was 
without igns or furnifhed lodgings to let: 
and they had, therefore, at the firft fome 
ditficulty to find the accommodation which 
they wanted as trayellecs. _Drontbeim 
had been Jome time before burnt to the 
grounc; and was as yet but rifing from its 
afhes. The new hou'es are of wood, but 
large and handfome, The ftreets are 
ftraight and {pacious, but net well paved. 
It has three churches; and:the ¢athedral 
as amatter-picce of Gothic architecture. 
By the water jurrourding it on almoit ail 
fides, and by a rampart where it has not 
that advantage, this city, is tolerably pro- 
tected from any hoftile attack. It has alfo 
the two cafles of Chriftianfiein and Muzk- 
£alm ; the tormer ftanding onan eminence 
betide the city ; the latter on an infulated 
rock in the midf of the harbour. Nerth 
of the harbour are fhallows, which fecure it 
againft an attack by fea. 
Caitle is ufed as a ftate-prifon. The har- 
bour and the bay into which it opens are 
deep and capacious, affording excellent 
anchoring ground, and fhelter to fhips 
fiom any wind that blows. _ All the op- 
per of the mines of Roeraas and Mehlda- 
jen is exported by the way of Drontheim. 
That amounts, communibus annts, to 600 
tons; the total value.of wiich in money 
may he about 240,0c0 rixdollars. Mott 
of the copper is purchafed by the Dutch. 
A good deal of timber and falted fith is 
likewile exported from Drontheim. The 
timher goes principally to the North of 
England. . The ffhery as a branch of in- 
duitry, trom which this town derives large 
profits. Drontheim poifefies not much 
fhipping of its own; the exports and im- 
ports being mofily carried in Englith and 
Dutch veflels. The Bufhop of the Dito- 
ceie, his chsnc ellor, and the ttaff oficers 
of four regiments refide in Drontheim. 
There ts uo. other town in all Norway that. 
has to many and fuch opulent cratitable 
inititutians.’. Drontheim, is the teat ofa 
Roval Sociesy, which has done much for, 
the advanccment of icience, and elpecially 
Munkholm - 
by F.C. Fabricius. [March f, 
by inveftigating the natural hiftory of the 
country. Its founder was Bifiop GUNNER, 
a man of great genius, knowledge, and. 
zeal in dcientific puriuits. Five volumes 
of the Memoirs and Tranfactions of this 
Society had been publifhed in 1778. 
Mefirs. Fabricius and Weber infpecied 
the Society’s Library and its Cabinet of 
Specimens of Natural Hiltory. The Cae 
binet confiits chiefly of {pecimens colleéted 
by the late Bifhop Gunner, and by: him 
bequeathed to the Society. It is ill ar- 
ranged: and fome very valuable curio- 
fities have been fuffered to perifh by neg- 
leét. The herbal contains many fpeci- 
mens, but thofe in diforder, and ul-pree 
ferved. All the rare plants of the North, 
which have been deferibed by Gunner, 
are in it. The mineral fpecimens ae 
principally copper-ores from the mines of 
Reeraas and Mehidahlen; and filver and 
iron-ores from Kungfburg. ‘There is a 
large colleétion of fhells. Among the in+ 
fect fpecimens, there is nothing very re- 
markable except a variety of {mall craw- 
fith preferved in {piritof wine. Thofe 
crabs are here fo numerous, that it is 
not poflible to take up a bucket of fea- 
water that has not fome of them in it. 
Among the models, Mr.Fabricius obferved 
a. fal threfhing-machine fomewhat like a 
fulling mill.—An excellent fort of cheefe 
is prepared here and io other parts of 
Norway, in the following maoner: The 
milk is {kimmed and curdled ; then boiled 
for haltan hour over_the fire; and, while 
it is boiling, con! tantly ftirred. The 
caieous part by this means coagulaics 
and fubfides to the bottom. The whey 
is then carefully taken off. The curcs 
are next taken out quite hot; put into 
moulds or: cheféls ; and in thefe kept for 
two days under a prefs’: at the end of that 
time ,they are taken out, and put on boards 
to dry in a place moderately warm, and 
having free accels of airs After a few 
days, when they begin to ferment,, the 
heat is increafed tn order to besiicn the 
cruf&. ‘The cheefes are thus kept till 
Autumn, then wrapped in ftraw, put in, 
barrels, and depolited in the cellars, tor ex=, 
portation. At Reeraas, they are accul- 
tomed to put the cheeles slways in the, 
fame cheffeis, and never to c.eanfe theies, 
And by this means, the cheeie acquires an. 
exquilite peculiarity of talte for which it, 
is much valued by connoiffeurs. This 
Old Cheefé of the North, when good, is of 
a brown colour, is brittle, syet Peafily. cut 
into thin flices, has a’ trong fmel,. and a, 
very agreeable tafte. It is wholefomes, 
favourable to digeftion, and in the eftima-, 
tion 
