It is a libel, a hideous libel; but one which is, unfortunately, believed all over the Continent by foreigners not thoroughly acquainted with English folk in their own homes.
English, being the language of commerce, is fast becoming the language of the world, in spite of its imperfections; but to enjoy a country one must be able to converse in its own tongue.
The Finnish summer is not long, but it is both light and warm, the average temperature being as much higher than our own as it is lower in winter, and the people certainly enjoy both seasons to the full. Every country-house is surrounded by balconies, and on them all meals are served in the summer. We were fortunate enough to dine in many family circles, and to see much of the life of the rich, as well as the life of the poor.
One of the greatest features of a high-class Finnish meal is the Smörgåsbord. On a side-table in every dining-room rows of little appetising dishes are arranged, and in the middle stands a large silver urn, brännvin, containing at least a couple of liqueurs or schnapps, each of which comes out of a different tap. Every man takes a small glass of brandy, which is made in Finland from corn, and is very strong. No brandy is allowed to be imported from Russia or vice versâ, a rule very strictly adhered to in both countries. Having had their drink and probably Skålat ("I drink your health") to their respective friends, each takes a small plate, knife, and fork from the pile placed close at hand, and helps himself to such odds and ends as he fancies before returning to the dining-table to enjoy them. Generally four or five things are heaped on each plate, but as they are only small delicacies they do not materially interfere with the appetite. Usually in summer the Smörgåsbord contains—
Salt, graf lax, raw or smoked salmon.
Rädiser, radishes.
Ost, cheese of various kinds, shaved very thin and eaten with black bread and butter, Bondost and Baueruk being two favourite kinds among the peasantry.
Kaviar, which is quite excellent and unlike anything we have in England, being the whole eggs of the sturgeon instead of a messy black compound.
Renstek, smoked reindeer, which is not nearly so nice as it is when eaten fresh in the winter in Norway.
Ägg, cold hard-boiled eggs cut in slices and arranged with sardines or anchovies.