feparating it from the chaff, by pounding,
and laftly by grinding it.
Surt fmoer (four butter). The Icelanders
feldom make ufe o f frefli or
fait butter, but let it grow four before
they eat it : in this manner it may be
kept twenty years, and even long er ;
and the Icelanders look upon it as
more wholefome and palatable than
the butter ufed amongft us. It is reckoned
better the older it is ; and one
pound of it then is as much valued as
two pounds o f frefli butter.
String, or whey boiled to the con-
ilftence o f four milk, and preferved
for the winter.
Fifli o f all kinds, both dried in the
fun and in the air, and either falted or
frozen : thofe prepared in the laft manner
are preferred by many.
The flelli of bears, fheep, and birds,
which is partly falted, partly hung or
fmoaked, and fome preferved in cailcs,
with four fermented whey poured over
it.
Mifojl, or whey boiled to chcefe,
which is very good. But the art of
piaklng other kinds o f good cheefe is
loft.
ill!
loft, though fome tolerably palatable is
fold in the eaft quarter of Iceland.
Beina-Jiriug, bones and cartilages o f
beef and mutton, and likewife bones
of cod, boiled in whey, till they are
quite diffolved ; they are then left to
ferment, and are eat with milk.
Skyr, the curds from which the
whey is fqueezed, are preferved in
cailis, or other veffels ; they are fometimes
mixed with black crow-berries,
[empetrum haccis nigris) or juniper
berries, and are likewffe eat with new
milk.
Syr a is four whey, kept in calks,
and left to ferment, which, however,
is not thought fit for ufe till it is a year
old.
Blanda is a liquor made o f water, to
which a twelfth part o f fyra is added.
In winter it is mixed with the juice o f
thyme, and of the black crow-berries,
or the emypetrum nigrum.
They likewife eat many vegetables*,
ibme o f which grow wild, and others
are
"Thefollowing catalogue of plants ufed for food in
Iceland Is taken from the journal of Eggert Olafsen :
Rumex
5f|.'
[4 r.
IV
H i
m
tii!