Lachesis Lapponica; Or, A Tour in Lapland, Volume 1

by Carl von Linné

In the morning I took leave of Mr. Rask, and returned with the master of the boat to Torfjorden. I had now before me the whole of this western Archipelago, and was told that, if we were to steer our course directly westward, we should arrive at Greenland. The conversation on our passage turned much upon a certain West Gothlander, who had been guilty of some treacherous conduct, and told various falsehoods. (To this the above conversation of Mr. Rask probably alluded).

Tun-bread, as it is called in Westbothnia, is made of barley and chaff in the following manner. After threshing, they sift the corn through a large cribble, which retains not only the grain and chaff, but not unfrequently a small quantity of straw. This is dried and ground. The rich grind the corn alone; others one third part barley, with two of chaff; others again one of chaff to two of barley. The meal thus procured is moistened with cold water into a paste or dough, without being allowed to go into a state of fermentation, and without any yeast. Cold water is preferred to warm, the latter rendering the dough too brittle. The dough, being of a soft consistence, is then well kneaded on a table. A handful of it is sufficient to make one cake, though no person would suppose that so small a quantity could make so large a cake as afterwards appears. This lump of dough is spread out flat on a table, not with a rolling-pin, but with the hands and a flat trowel or shovel. A considerable

quantity of flour is sprinkled over the surface, and the whole mass is extended till it becomes as thin as a skin of parchment. It is then turned by means of a very large shovel, after being previously pricked all over with an instrument made on purpose, and composed of a large handful of the wing feathers of ptarmigans, partridges, or some such birds. The other side, when turned uppermost, is subsequently pricked in the same manner. The cake is then put into the oven, only one being ever baked at a time. The attendance of a person is necessary, to watch the cake, and move or lift it up occasionally, that it may not burn. Much time indeed is not required for the baking. When sufficiently done, the cake is hung over a bed-post, or some kind of rail, and the two sides hang down parallel to each other. Other cakes when baked are hung near to, or over, the first. When the whole are finished, they are laid by, one upon another, in a large heap, till wanted.

Some people make bread of the bark of fir-trees. For this purpose they choose the bark of such trees as are of a large size, with but few branches, because the branches, as well as the younger trees, are more resinous, and therefore more strongly flavoured. The bark taken from the lower part of the tree is esteemed the best. The hard external coats require to be carefully removed. Stores of this bark are often laid by for winter use. Previously to its being ground into four, it is laid over a slow fire in order to be warmed thorough, and rendered more friable, for it becomes by this means much thickened and very porous. It is next ground and baked, in the same manner as the barley above mentioned. The dough made of fir bark is more compact than barley dough, and almost as much so as that made of rye; but the bread has a bitterish taste.

Missen bread is made of the Water Dragons (Calla palustris). The roots of this plant are taken up in spring, before the

leaves come forth, and, after being extremely well washed, are dried either in the sun or in the house. The fibrous parts are then taken away, and the remainder dried in an oven. Afterwards it is bruised in a hollow vessel or tub, made of fir wood, about three feet deep; as is also practised occasionally with the fir bark. The dried roots are chopped in this vessel, with a kind of spade, like cabbage for making sour kale (sour crout), till they become as small as peas or oatmeal, when they acquire a pleasant sweetish smell; after which they are ground. The meal is boiled slowly in water, being continually kept stirring, till it grows as thick as flummery. In this state it is left standing in the pot for three or four days and nights. Some persons let it remain but twenty-four hours; but the longer the better, for if used immediately it is bitter and acrid; both which qualities go off by keeping. It is mixed for use, either with the meal made of fir bark, or with some other kind of flour, not being usually to be had

in sufficient quantity by itself; for the plant is, in many places, very scarce, though here in such abundance that cart loads of it are collected at a time. This kind of flummery, being mixed with flour, as I have just mentioned, is baked into bread, which proves as tough as rye-bread, but is perfectly sweet and white. It is really, when new, extremely well-flavoured. Cattle Misne (Menyanthes trifoliata) is very seldom used for making bread, being too bitter; but the roots are given to domestic cattle, who devour them fresh. This plant grows plentifully in all the rivers of this country, as well as in the neighbouring marshes.

Nordskbröd, Norway bread, is made either entirely of rye flour, or of barley with a third part rye. The dough is prepared with cold water, and kneaded a long while, till it does not stick to the hands. Afterwards it is flattened with a rolling-pin of a round shape, but furrowed longitudinally, which is turned by the hands as fast as