Lachesis Lapponica; Or, A Tour in Lapland, Volume 2Linné, Carl von
History
Lachesis Lapponica; Or, A Tour in Lapland, Volume 2
Linné, Carl von
Lapland -- Description and travel; Natural history -- Lapland
I ascended the steeple from whence his majesty king Charles the Eleventh
saw the sun at midnight on the 14th of June, 1694.
_August 8._
Nothing worth notice occurred.
_August 9._
Leaving Tornea, I proceeded to Kimi, where is a large salmon fishery,
for which this place is remarkable, as Liminge is for its meadows, and
Storlionis for its cornfields, but the last yield the greatest profit.
_August 10._
I stayed at the house of the principal clergyman in Kimi till the 11th.
This day I gathered a sort of Pink, _Caryophyllus_, with reflexed petals
of a purplish colour, divided into many segments almost to their base.
The claws, not contracted at the summit, bear on the upper side, at the
bend, a tuft of dull-coloured hairs. (This was the beautiful and
fragrant _Dianthus superbus._) Also a _Salix_ with appendages at the
base of its leaves. (What species this was, does not appear.) At the
shore of the great river grew _Alsine repens_, _foliis gramineis_,
(_Stellaria uliginosa_, _Fl. Brit._ 476. _Engl. Bot. t._ 1074.)
Lying-in women at this place are accustomed to drink brandy seasoned
with pepper, partly for the sake of its intoxicating quality, by way of
a narcotic, and partly to bring on the labour pains. The clergyman's
wife told me an infallible method, as she said, to prevent the pains
which often follow childbirth. When the woman's first child is born, and
the umbilical cord divided, a spoonful of the blood is given her to
swallow. This is to be practised at every succeeding labour, and I was
assured that each would be rendered more easy, without any after pains.
In East Bothnia, as well as in Medelpad, it is customary to have the
dairy superintended by a superior female servant, called the _fäbodar_,
who receives for each cow one pound of butter and one of cheese, besides
a pound of _mesosmör_. (See _v._ 1. 197.)
To obtain a greater quantity of butter, the milk is set by, either in a
cellar or in a double-walled house, to be kept as cold as possible, for
at least two days, or so long as that it will not stick to the finger.
The milk will not turn sour, but will become very thin and blue, while
the cream 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.
Public-domain text, read in full here on John Shaqi.
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