12. The whey of cheese boiled to a thick consistence is denominated mesosmör, and with meal is added to the preceding. See p. [197].
13. Sötost, or Sweet Cheese, is made of fresh milk boiled till it is partly wasted, and the remainder, of the thickness of pap or gruel, is eaten fresh.
14. Mjölost, Meal Cheese, is milk coagu
lated with rennet, mixed with meal, and boiled.
15. Tatmjölk, is fresh milk poured on leaves of Butterwort, Pinguicula, as already mentioned, p. [196], [197].
16. Servet milk. See Aug. 10.
17. Gös-mjölk. See Aug. 10.
18. Lapmjölk, is milk mixed with sorrel leaves, (R. Acetosa,) and preserved till winter in the stomach of a reindeer, or some other animal.
19. The milk of the reindeer is placed in a cellar to prevent its quickly turning sour, in order to obtain the more cream; if it freezes, they thaw it again.
[52] In Tuneld's Geography, I am told, is the following account of this church: "The parish church of Lulea is regarded as the oldest in Westbothnia, having been built in the very earliest ages of Christianity, and was very famous while the catholic religion prevailed in Sweden. It contains a remarkable old altar-piece, the gilding of which cost 2408 ducats. In the vestry a copy of the canonical law, in seven volumes folio, is still preserved."