They also made a gingerbread of flour, honey, and spices, which travellers in the winter made use of; another bread of flour, milk, butter, eggs, and ginger. Then, also, they baked biscuits for shipboard and for victualling forts, but he pathetically points out that these biscuits, if kept for a length of time, especially in a damp place, developed dangerous energy in the shape of weevils, which were harmless (_non tamen noxii_). He says of the griddle cakes that they would keep good for twenty or more years, by which time they would be reasonably stale. Scarcely two centuries have passed since rye flour, by itself, or mixed with wheat, furnished nearly all the bread consumed by the labouring classes of England. With the exception of wheat, rye contains a greater proportion of gluten than any other cereal, to which fact it owes its capability of being converted into a spongy bread; and if anyone wishes to try it for themselves, here is a recipe for making _Grislex Surbröd_ or _Husholdinngsbröd_ (bread for the household), which is the ordinary bread for the eastern parts of Norway. ‘Contrary to our expectations we found white bread everywhere, but the common bread is a heavy bread, the chief ingredient of which is rye. It is always sour—the goodwife intends it to be so. They also have “flat bread” (_flad bröd_) made of potatoes and rye. It was this kind of bread that the two women whom we happened in upon were making. They were in a little underground room, unlighted except from the door. ‘The women making the bread were seated on either side of a long, low table, upon which were huge mounds of dough. The one nearest the door cut off a piece of this, and moulded it, and rolled it out to a certain degree of thinness; then the other one took it, and, with the greatest care, rolled it still more. At her right hand was the fireplace, and upon the coal was a red piece of iron, forming a huge griddle more than half a yard across. The bread matched this very nearly in size when it was ready to be baked, and it was spread out and turned upon the griddle with great dexterity, and as soon as it was baked it was added to a great heap on the floor. ‘The woman said she should continue to bake bread for thirty days. She had a large family of men who consumed a great deal, and they had to bake very often in consequence. In many places they do not bake bread oftener than twice a year, then it is a circumstance like haying or harvesting. We heard an Englishman say of this bread of the country: “One might eat an acre of it and then not be satisfied.”’