Gilpin observer., 1915-08-05

to Helsingborg, Sweden, and
here one is in the land of
picked fish. cold meats and the noto-
rious Swedish punch. These are the
principal regalements. but there are
many others. Sweden may not be
widely famed as an epicure's land, but
for variety and cheapness Of food and
individuality In cookery 1t offers sue
cessive surprises to the stranger.
Though SO near and accessible to
the continent, Sweden is little known
to the gastronome. 1t Is a country
much neglected by the tourist Yet
reaching through IA degrees of lati-
tude, from as far south as Hull, Eng
land. for 1000 miles northward, far
up into the polar regions, no coun-
try offers a wider range OF dietary or
q more interesting field of CASTRO
nomic exploration.
The Lapland express on the north
ernmost railroad in the world makes
the 900-mile jump from Stockholm to
Narvik, 100 miles beyond the polar
circle. in 40 hours. At Narvik, which
is on the Atlantic coast of Norway.
this road connecting the grain fields
OF the south with the ice fields Of the
North makes steamboat connection
with regions still farther remote-the
North cape. the Lofoden islands and
Trondhjem.
Abundant Game.
Many kinds Of fine water fowl are
l., ~ l.l. \
cluding wild ducks, geese, snipe and
occasionally the wild swan. The shell
tered coasts of the Baltic and the Gulf
of Bothnia are the resort Of immense
focks of sea fowl. From the woods
and plains are obtained many feath-
cred creatures. such as the woodcock,
the blackjack, the ORE and other
kinds of grouse. The elk furnishes
the finest sport of all, however. 1900
of them being shot every year.
From the far North is brought down
the snow-white ptarmigan, which is
the Arctic grouse. and the jet black
capercailzie, the finest game on wing.
From the polar regions the Lapps
send down the Arctic goose and the
meat of elk and reindeer. the wonder
tul reindeer cheese and the hard
neshed salmon from the northern riv-
ers. These and other of the best sal
mon called graflax, are eaten raw on
the best tables, being considered too
dainty a morsel to spoil with fire.
They are served with oil. vinegar, pep.
per and sauce of sweet herbs.
Cereals and Fruits.
The southern lands produce a vari
,ty OF cereals, garden produce. fruits.
and here are located some OF the prin.
.ipal food industries. Great quanti-
ties of grain are exported from Hell.
,ingborg. The country grows deli
.ious apples and pears and a wonder
'ul variety Of small berries, which
when cooked into sauces 90 well with
he game dishes. To know how well
.he gooseberry can be made to taste.
( Is necessary to go to Sweden. Cloud
berries, too. are among the national
fishes. They are a delightfully."- fla
yored. amber colored fruit, species
II raspberry. Cranberries are as plen-
:iful as In America. So are the cher
ries, and the Swedes excel in their
preparation.
Oatmeal is as much OF staple in
Sweden as in Scotland II is eaten
n all sections Of the country and by
Ill classes.
Oats is the main cereal crop of the
country. Next in quantity and first in
Importance. perhaps. is rye. for this
'orms the principal breadstuf. Bar
ey ranks third In order and is cult.
rated in all parts of the country ex-
.ept the extreme North. The wheat
production is less than half that OF
,arley and one-tenth that OF oats.
The national bread is made in the
orm Of large. round cake, from one
o three feet In diameter, about as
.hick as plate and nearly as hard.
{ Is called fiat bread.
Considerable interest in live stock
.aising is being shown Just now, and
ZONE good beef IL being grown In the