1‘iaC-bröd.
öbferyed-, before; non,would they *choofe. to .eat it csnftanttyv
for .the leaven which is [always put in rye-bread would .not agree
with their ftomachs. This our. Norwegian fiddlers find by experience,
whemthey are commanded march far from hpme,
and reqeive .the bread (which is provided by thp government) that
is;baked , for the- regiment;4, which .always jj(ufgesjthem pretty
feverelyi at foil:. |
Oats, in moil; of the provinces,,is the beft graiti, and is larger,,
whiter, and fuller, here than that of , cither countries.- , Qf this
the peafent makes his bread, but not in the form, of the loayes
of Jr^e-bread, which they call ftumpe-brod, but i11 ^at round
cakes, about as big as a fenall difb, and. extreinely ij^^
call flad-brod *. They bake it' upon a round iron plate, 0 * a,
flat ftone, fet.over the fire j they roftopt ah ^ 4 ^ ^ # ‘dqugh with
a rolling-pin, to the extent of the hpi^plate, and beforeit is quite
enough on one fide, they turn it with a ftn^ll flick made:for,tjiat
pufpofe. Thefe cakes are foon baked, lb that the baker, rwho
is generally a woman, can difpatch enough in one^day^to lpfta
whole year j for this fort of bread will not mould or Ipoil,. hi kept
in a dry place. Some reckon the oldeft to be beftj-j and in for-y
mer times, The ufcd to.be efteemcd a good houfewife. that faved
fotlher 'foh’s wedding, a piece ‘ of ; bread thatdh^ had ;
hischrillening. • , , I 1 | | .--v. : ■ jjtfaj
If g ra in be fcarce, which generally happens -afterg
winter, the peafants are obliged to have recouxfe to an old cuftom,
as a difagreeable, but fore method of preserving life. Their . brea(d,
in rime of fcarcity, is made thus, they take the bark o^t^ie, fir-
tree, bod it and dry it before the fire, then, they grind i|,to meal
and-mix a little oatmeal with it j of this mixture, they m^ke a
kind of bread, which has a bittemefs and a räinbus t#e,; and
does not afford that nourilhment, that their , ufoal bread does.
However, there arefome people, that think it is not right to difofe
this fort of bread entirely, and even in plentiful years they fome-
ri rnes eat a little of it, tkat they may be prepared againft .a time
of fcarcity, which by the goodnefs of providence, does not happen
in a century f .
r . . ■ ' .~v ■ ; ■ Our
' * In Mingrelia and Georgia., ‘ and tHofe parts, juft luch bread is üfed; . Ils ont du
pain miiiCe cötnme*du papier. Cheval. Chardin, Voyage en Perfe,’ tome i. p i i 86. * ■
4* In the province of Bergen, which is the moft barren, we have the leaft reafpli to
■ complain o f the want o f corn ■, for by the continual trade our merchants carry oft to ' r a ■ Den-
Ouf neighhoürSmë^Swedës, 'ifiâke the lamé fluffy even when
there ■ ismo* hcfceflhyrfl5lti t .1 Mr.j Peter Hdg^rom, in1 hi§ dêforip-
■ €ofr' of Lapmarfey §. rg. p. 375, fays,*1 “ We know how to make
fob-of our fir-trees,1 -even to^the ,;fopport of life, and many a
fbraye fellow, and bold folctey in the weftern bottom, has been
hrought up: with the: fiuitS c^thetn.1 > ' alwàyÿ'Ôut -of ne1-
leeffitjtj that they feed'on them, but to keep up an ancient and
laudable,, but now? utterlydelpifed virtue, Galled frugality. A
labourer does not find his ftrength im^àiréd,.;.by e^fog bread
ma.de(pf the bark oft trees.”' < So- far Mr. Hogftrom, whofe laft'
words< give me a/good deal of liirprize, if they are grounded upon
liifficient experience. In the laft years of Icarcity in this country,
namely, in the years 1743, .and, 1.744,1 when they were obliged
to make .ufe; of thé old expedient,: lèverai made an experiment
on. the j iba^k.iipf elms yi they firft dryéd ityhad it ground, and
made-,.bread -of it. This they found: foreeter, and rather more
agreeable, to die talk*, than that made of. the bark of the fir-tree.
Others made ufe of it-in another Way 5 they foaked it in water,
which received a fweetaefs from it, .and .became vifcid Tike the
v^hite of 4m,egg, lb-that it mightl be drawn out. lèverai yards. In
this they put fopie oatmeal,-and .the meal of the.fir-tree bark,
and lçneaded it well y this water'bfods it together, and renders it
more( agreeable, to;the palate^. In tjigfe parts where thé peafents
jt^LV? l^rge j.fisheries, they attempted to mix- the row of cod with
oatmeal, and knead, them together. ; This made :the bread very
.ejofe, loft, and welj-tafted, at leaft to a hun^y ftomach. But
Ï W^foeen infpfrped.; thatit did not apge .with feme of a. lefs
robuft conftitution,'.,and gave them the bloody-flux,*.
This bread made of..bark, as well as the flad-brod or bake
bread in general, Th. Bartholin. fpeakasof fo his med. Dan,.domeft,
Denmark, and other placet iri âie BSltickf'they Itfep Biêïr^'agazines 'aîways full,* fo
this yeär fevpräl. thoui
fand töhs'or cörn.ha«)peen exported tromhence to France and Portugal.
* The Norwegians that hvfcby thè’feaRffiîe, ea^dned ‘ftöck-fflh iftftead'1of bread,
• toe the Icelanders arid Jlml^ps. .M[arc. Paul. Venetus.giyes us’ the fame acçpünt of
m e M :A™ m >
panis ;bifcom:«®LpM ^pvia^e^i Jtin c jp d S te : ‘C01M&ÉS'’p ffls? ë ïh ü & )''àtqüé
c^ydndunt in modufti farinse, Sg poftea cornmiipent & fubagitant quafi .paftum
panps,i a«4ue ad folefti deficckri-'facidnt.” Getnelli Càrerfwrités di^Ôme, ih?S& voy- ’
age *■ ! monde, Tome h. o f the inhabitants o f thè ifland Luridi'and
Augon in the Perfîan gulpk ‘ f “ Ils n ont de méilleure-aliMent que des Tafdines. Ils
les font fecher au. foleil, -& èlles leur tienneUleuyie pàin.'pendàfit tbute l’aifnée.’ 1