All over this mountain I observed a kind of _Uva Ursi_ with black fruit, which I do not know that any author has described. The flower was exactly like that of the Mealy-berry (_Arbutus Uva-ursi_); each stood on a simple stalk, and had five teeth at its orifice. The fruit was of five cells, globose, enclosed in the petal. (_Arbutus alpina._) I likewise found here a Catch-fly with ten stamens and five styles (_Lychnis alpina_), exactly similar to the common Catch-fly (_Lychnis Viscaria_), except that the flowers were smaller and not so much scattered, neither was the stem at all viscid. Birch trees were to be found even on the highest part of this hill, but of a very diminutive stature. Their trunks were thick but low, and their highest shoots seemed to have been killed by frost, so that the young leaves looked as if they were growing out of branches that had been burnt. I was told that these trees afford every year but a very small portion of sap, and that the wood is much harder than the common kind. Such diminutive trees grow to a great age. The further I proceeded up the country, the smaller I still found them. Some of the people hereabouts clean their half-boots and harness with the fat of fish; others purchase blacking from Norway. _July 4._ I met with an _Andromeda_ with leaves like _Empetrum_ (_A. cærulea_). The stem and foliage were exactly like that plant, but somewhat larger. The calyx rough, short, with five teeth. Corolla of one petal, blue, ovate, with five spreading notched segments at its orifice. Stamens ten, very short, with horned anthers. Pistil one, the length of the corolla, with a blunt pentagonal stigma. The following food is prepared by the Laplanders from milk. The _messen_ or whey, after the cheese is made, is boiled to a thick consistence, and a small quantity of cream from the milk of the reindeer is added. The whole is afterwards dried in the maw or rennet-bag of the reindeer, and tastes very well. _Kappa_ is the scum which rises while the whey is boiling. This being skimmed off, is also kept in rennet-bags for use. The milk is not turned, in order to make cheese, with rennet, but with the maws of pike (_Esox Lucius_), of charr (_Salmo alpinus_), or of the grayling (_Salmo Thymallus_). These are previously dried, and preserved for use in a little keg of milk. When any of this is taken out for use, they are careful to fill up the vessel with fresh milk, that they may always have a supply at hand. _Jumomjölk_ is prepared by boiling half a pint of _syra_ (see _p. 243_) in a small quantity of water, which must be kept stirring till the whole is perfectly dissolved. It is then mixed with milk of the reindeer, and poured either into rennet-bags of that animal, or some kind of pot or tub, in which it is preserved for future use, if not immediately eaten. Rennet is also made by taking the maws of such reindeer fawns as die in the spring, putting milk into them, and hanging it up to dry for use.