collects on the top, of considerable thickness and in great perfection. The cream being taken off, and put into the churn, often proves so rich, that after it has been churned but a short time, if the churn be laid on one side nothing will run out. It is no small labour to churn such cream.
Of the remaining milk cheese is made, being warmed before it is coagulated. If the milk has begun to turn sour, it will not do for this purpose. Such thin milk as this is not very fit for eating, but the whey which separates from it in the making of cheese, is by some people made into syra. (See v. 1. 243. n. 11.) This is done merely by putting it, when cool, into a vessel or cask, when, if set by for a considerable time, it will become extremely tough. Most usually however it is boiled, and then kept for two or three days, when, some new milk being added, it is boiled up again to the consistence of flummery, and then set by in some kind of vessel. If it remains for a long while without being touched, it
grows hard, and becomes mesosmör. (v. 1. 243. n. 12.) The blue milk above mentioned may be boiled like fresh milk, and does not readily turn sour.
Gos-mjölk, or rather Gäs-mjölk, (from the Swedish verb gäsa, to work or ferment,) is made as follows. The butter-milk is set by in a tub till it begins to ferment, when about a third or fourth part of the quantity of fresh milk is added, the whole being allowed to work once more. A serum by this time is formed at the bottom, which is drawn off by means of a cock or tap, in the bottom of the tub, and used immediately for food. A similar portion of fresh milk is then put to the remainder, when more whey is, in due time, deposited. This practice is repeated from time to time for the space of a fortnight, at the end of which the milk in the tub becomes of a thick consistence, and is excellent eating.
Servet-mjölk (Napkin Milk) is made by taking a quantity of sour milk just beginning to ferment, when bubbles, like hy
datids as it were, are formed between the cream and the milk. This is cut across in various directions, and the thicker substance taken off and hung up in a napkin, that the liquid part may drain away. What remains in the napkin acquires a firm consistence, and is eaten along with fresh sweet cream.
EAST BOTHLAND.
August 11.
I departed from the house of the chief clergyman of Kimi, whose name is Forbus or Forbers, and that of his wife Christian.
Here I observed the Lumme of Wormius, (Colymbus arcticus; see v. 1. 27.) Its outermost toes were largest, and most naked; the next, or middlemost, smaller; the thumb, or inner most, very small.