The peasants themselves eat but very little of their own mutton, and chiefly the shoulder and brisket. The rest they sell; scarcely any is kept in the house but the above parts, with the marrow-bones, which they break to get at the marrow. The heads and feet of sheep, goats, and hogs, are salted and dried, being, when wanted, boiled with pease, and not ill-tasted. The legs of sheep, cut off at the knee, are often boiled fresh; the fat which floats on the top being collected and preserved in a horn or pot, as very useful to grease small ropes, and wheels. The legs and feet thus boiled are afterwards thrown away, not eaten. The head and feet of a calf are usually pickled. For fire-wood these people use birch-wood. They burn no candles in their houses. They go to smoke themselves with the Finlanders in their huts. The hay is mown here in the same manner as in Upland, and the corn is managed in the same way as in Smoland. When the season is dry, they prefer drying the corn in heaps in the open air, as before described; but in wet weather they have recourse to sheds. The hay is spread out till dry, and afterwards carried, without being made into cocks. They raise as many hops as are wanted for each family, and have perhaps a few pounds over, for sale. Their pales are high, made of pine-wood, and placed sloping. The milk is set in the cellar, in deep tubs made of alder wood, by which they obtain a great proportion of cream, even two fingers' thick. This cream is stirred up with the milk, warmed, and then coagulated, for making cheese. Another mode is with butter-milk, to which they add a sixth part of fresh milk, that has stood one day and been skimmed. This mixture, being first warmed, is then coagulated. The cheese thus made is preferred to the former, and often eaten in preference to butter. Between Midsummer and St. James's day (July 25th), the whey is collected, after the cheese is made; which, after boiling for some hours, is set by to cool. When cold, it is barrelled up for winter use. Poor people and old women beg or buy it, a small bottle-full at a time. To one pot of sour milk they add a fourth part of _Syra_; and these together have the taste of what they term _Filbunke_, which is sour milk with the cream on, just beginning to ferment, and of which they make _Servet-mjölk_; (see p. 150.) Thick milk (perhaps _Mesosmör_, see vol. i. p. 243,) is often kept in barrels till winter, as is the meal made of fir-bark, when both serve for winter provision. _Syra_ is so very sour as not to be eatable by itself. When they have no milk to dilute it with, they add an equal quantity of water to the _Syra_, and mix the whole with flummery, which mixture they prefer to small beer. Butter is now and then made of goat's milk; but it is very strong, and quite as white as that made of the milk of the rein-deer. _August 18._