The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1881-12-03

From "Norsk. lapp and Finn" by Frank Vincent ~
The Norwegians are not epicures nor even
what might be termed good livers. They have
but little varieties on their tables; the food is
not always of good quality; and even If the
original material is good, II is pretty certain to
be spoiled in the cooking The Norwegian
manner OF preparing and dressing victuals
must emphasize is especially bad, Fish and
potatoes may he called the staple diet OF the
whole country. a cup of coffee IS usually
taken upon rising in the morning Then at
O'Clock comes breakfast. This meal is usually
preceded by very small glass of brandy, flaw
ored with caraway seeds. Upon the table are
many small dishes of cold ham, tongue, saus-
age anchOvles, sardlnes and several kinds OF
cheese. Sometimes these dishes are served up
on a sideboard, to which periodical visits from
the table are made. Then some warm fish and
potatoes are brought in. These are ravenous-
ly attacked, and next the cold dishes are apt to
be pounced upon again, and the most outrag,
eOus dietctical crimes are unblushingly perpet'
rated. Beefsteaks ard muttOn-Chops are rarely
seen. Dinner is usually served at2 O'Clock. 1t
consists of soup, fish, meat and pudding; there
is rarely any fruit save kind OF picked cur.
RAM, which is eaten with the meat. Good beer
and caret which is rarely good, are the popu.
lar drinks. Upon rising from the table, it Is
etiquette to say something lin Norsk, ofcourse)
to the effect that you have made good meal
how often q gastronomic perjury blowing
at the same time right and left, and to your
rjS.d-rjs. THIS recalls the pretty and graceful
table benedlctiOn, "GcSegRete .Wahtzett" inlay
the meal be blessed to you) which one hears
all Ger Germany. Supper is ready at or 3.
Like breakfast, 1t is begun with small glass
of aQuavita followed generally with beer,
though sometimes with tea. The supper. table
resembles the breakfasttable, except IN the
species of the genus cheese. Thus | have fire.
Quently seen SIX varieties of coagulated curd
on the table at the same time, one or two Of
them being quite good, but several native
kinds rank and more dstasteful to an .Amerl.
can palate than the reindeer cheese of the Lap
landers Many gentlemen take glass of hot
brandytoddy before retiring for the night.
Table manners are at a low ebb in Norway.
Consistency does not seem to be regarded rs a
Jewel The same people who bow so very Ger.
enormously to each other and express sympa-
thy ami interest in the veriest trlfles OF life,
and who dance and grlmace fully five minutes
at an open door before they can determine
which shall enter first, are exceedingly ill.bred
durRg meal time. Their knives wander so
far down their thrOats that one must at least
admire their courage, though failing to appro-
ciate its object. In these ieats they rival the
professional kniieswallowers of Bombay. They
hold their forks like pens. Even four.uned
fork is not considered too unwieldly to use as
a toothplck. All knives are put promiscuous.
ly into the butter DISH which indeed is never
provided with separate implement Also
when spoons are furnished public dish, a
Norwegian generally prefers using his own.
Eggs are sucked from the shells. The people
eat most voraciously, displaying the appetites
of tigers, and making disagreeable noises with
their mouths. They rise and reach across the
table for something you could readily pass to
them, and sometimes a person gets up and
walks to the end Of the table for some particu-
lar dish he fances. When the plates are
changed at the end of course, the knives and
forks are apt to be simply wiped by the waiter
upon towel in full sight, and then complac-
emily returned to you. And yet 1t was the
Scandinavians who won from Voltaire the
praise of being the "Frenchmen of the North"
on account of their punctilious pollteness.
Kind hearted and well-meanlng, but surely
somewhat deluded old man!