The following food is prepared by the Laplanders from milk.
The messen or whey, after the cheese is made, is boiled to a thick consistence, and a small quantity of cream from the milk of
the reindeer is added. The whole is afterwards dried in the maw or rennet-bag of the reindeer, and tastes very well.
Kappa is the scum which rises while the whey is boiling. This being skimmed off, is also kept in rennet-bags for use.
The milk is not turned, in order to make cheese, with rennet, but with the maws of pike (Esox Lucius), of charr (Salmo alpinus), or of the grayling (Salmo Thymallus). These are previously dried, and preserved for use in a little keg of milk. When any of this is taken out for use, they are careful to fill up the vessel with fresh milk, that they may always have a supply at hand.
Jumomjölk is prepared by boiling half a pint of syra (see p. [243]) in a small quantity of water, which must be kept stirring till the whole is perfectly dissolved. It is then mixed with milk of the reindeer, and poured either into rennet-bags of that animal, or some kind of pot or tub, in
which it is preserved for future use, if not immediately eaten.
Rennet is also made by taking the maws of such reindeer fawns as die in the spring, putting milk into them, and hanging it up to dry for use.
I here made the following observations relative to the remedies used by the Laplanders.
Their Moxa, as the Japanese call it, but which they term Toule, is made of a fine fungus found on the birch, and always chosen from the south side of the tree. Of this they apply a piece as large as a pea, upon the afflicted part, setting fire to it with a twig of birch, and letting it burn gradually away. This is repeated two or three times. It produces a sore that will often keep open for six months afterwards, nor must it be closed till it heals spontaneously. This remedy is used for all aches and pains; as the headache, toothache, pleurisy, pain in the stomach, lumbago, &c. It is the