Sat.u.r.day, _Lavutaka_.

They have no names for the months, but certain weeks are distinguished by the following appellations.

Midsummer week, _Midtsomarvacku_.

St. Peter's week, June 29, _Pelasma.s.su vacku_.

Goose week, _Ga.s.sa vacku_.

In the middle of the summer, _Gaskakis_.

St. Margaret's, July 20, _Marcrit_.

St. Olaus' ma.s.s, July 29, _Vollis_.

(No date mentioned here.) _Vehak_.

St. Laurence, Aug. 10, _Lauras_.

Reindeer-fawn week, _Orryk_. When in a fawn two years old the horns begin to bud.

St. Bartholomew, Aug. 24, _Barti_.

(No date.) _Hoppmil_.

St. Mary, Sept. 8, _Margi_.

Holy Cross, Sept. 14, _Behawis_.

St. Matthew, Sept. 21, _Matthus_.

St. Michael, Sept. 29, _Michel_.

(St. Faith, Oct. 6?) _Perkit_.

(Middle of Oct.) _Talvi_.

[Ill.u.s.tration]

The annexed figure represents a Laplander's staff. It is tipped with a blade of iron, as thick as the thumb. With this weapon he attacks the bear and wolf in the time of deep snow. On the lower part of the shaft is a sort of hoop, six inches in diameter, made of root of fir, and fastened with thongs of reindeer skin, one of which pa.s.ses through a hole in the staff. At the bottom it is mounted with iron. The use of this hoop is to prevent the staff from sinking into the snow, when used as a walking-stick. The shaft itself, made of birch wood, is about four feet long, and an inch and half thick.

[Ill.u.s.tration]

This sketch is taken from one of their snow shoes, made of wood. Its length is six feet, from h to i; breadth, from k to g, five inches. The hind part, i, is rather more obtuse than the other end, h, which last is elevated about two or three inches. From h it gradually widens to f. The part from c to d, where the foot stands, is about eight inches; its breadth three. The under part of the shoe is convex, and furrowed lengthwise; the upper flattish, raised about ten lines, and the edge all round is sharp. At b is a band, made of fir root twisted, serving to tie the shoe fast round the ancle. The general thickness of the shoe throughout is from three to four lines.

Some people wear a pair of the same size; others have the left shoe smaller than the right. Each is often lined or covered, about the central part, with a piece of hairy reindeer skin, to prevent the foot slipping about upon the shoe, and give a firmer step in walking over the snow. This is most practised in Kimi-Lapmark, where the wild reindeer are most abundant.

The Lapland thread is made out of the tendons of reindeer fawns half a year old. Such thread is covered with tin foil for embroidery, its pliability rendering it peculiarly fit for the purpose. The tendons are dried in the sun, being hung over a stick. They are never boiled.

To show to what a high degree of perfection these people have arrived in the art of making such thread, I brought away a sample of it, which I believe none of our ladies could match.

Shoes and baskets made of birch bark are used both in Angermanland and Helsingland, as well as ropes of the same material, which will not sink in water, but these are not in general use.

The bows which serve the Laplanders for shooting squirrels are composed of two different kinds of wood, laid parallel to each other. The innermost is birch, the outermost of what they term _kior_, _kioern_ or _tioern_. (This is procured from a tree of the Common Fir, _Pinus sylvestris_, that happens to grow in a curved form, usually in marshy places, or on the banks of rivers, and whose contracted side is hard like box: see _vol._ i. _p._ 255; also _Fl. Lapp. n._ 346, ?.) If this be not practised, the bows are more apt to snap. Each layer of wood is externally convex, yet not so much as to render the bow quite cylindrical.

When the Laplanders expect any visitors, they are particularly careful to have plenty of _ris_ (branches of the dwarf birch) spread on the floor, under the reindeer skins on which they sit; otherwise they would be thought deficient in civility, and the mistress of the family would be censured as a bad manager, when the guests returned to their own homes.

The mode of their entertainment is as follows.

First, if the stranger arrives before their meat is set over the fire to boil, they present him either with iced milk, or with some kind of berries mixed with milk, or perhaps with cheese, or with _kappi_, (see _vol._ i. _p._ 281.) Afterwards, when the meat is sufficiently cooked, and they have taken it out of the pot, they put into the water, in which it has been boiled, slices of cheese made of reindeer milk. This is a testimony of hospitality, and that they are disposed to make their guest as welcome as they can. They next serve up some of their dry or solid preparations of milk.

The marriages of the Laplanders are conducted in the following manner.

(This subject was treated in _vol._ i. _p._ 276, like Sterne's "history of the king of Bohemia and his seven castles," no doubt to the great dismay of the curious reader. We ought to have warned him of its being resumed in a subsequent part of the work, but in truth we had not then ourselves proceeded so far in deciphering the original ma.n.u.script.)

1. In the first place the lover addresses his favourite fair-one in a joking manner, to try whether his proposal be likely to prove acceptable or not. Perhaps he even goes so far as to speak once or twice to her father upon the subject. He then takes his leave, either fixing a time for his return, or not, as it may happen.

2. The lover next takes with him such of his nearest relations as live in the neighbourhood, who, as well as himself, all carry provisions with them, to the hut of his mistress, he going last in the procession.

3. When the party arrive at the place of their destination, they all, except the lover, walk in. If there happen to be any other huts near at hand, it is usual for the damsel to retire to one of them, that she may not be obliged to hear the conversation of the visitors. Her admirer either remains on the outside of the door, amongst the reindeer, or goes into some neighbouring hut. There are usually two or three spokesmen in the party, the princ.i.p.al of whom is called _Sugnovivi_. When they are all seated, the young man's father first presents some brandy to the father of the young woman; upon which the latter asks why he treats him with brandy? The former replies, "I am come hither with a good intention, and I wish to G.o.d that it may prosper." He then declares his errand. If the other party should not be favourably inclined to the proposal, he rejects it, at the same time thanking the person who made it. Upon this, all who are present endeavour to prevail upon him to give his consent to the marriage. If they succeed, or in case the offer has from the first been accepted, the friends of the lover fetch whatever they have brought along with them, consisting of various utensils, and silver coin, which they place on a reindeer skin, spread in the hut, before the father and mother of the intended bride. The father or the mother of the bridegroom then distributes the money between the young woman and her parents. If the sum be thought too small, the latter ask for more, and it frequently happens that much time is spent in bargaining, before they can come to a conclusion. When the parties concerned cannot obtain so large a sum as they think themselves ent.i.tled to, they often reject the whole, and return the money to those who brought it. But if, on the contrary, matters are brought to a favourable conclusion, the parents allow their daughter to be sent for. Two of the bridegroom's relations undertake this office. If the bride has any confidential female friend, or a sister, they walk arm and arm together; and in this case the mother of the bridegroom is required to make a present of a few bra.s.s rings, or something of that kind, to this friend or sister, who keeps lamenting the loss of her companion.

When the bride enters the hut, her father asks whether she is satisfied with what he has done? To which she replies, that she submits herself to the disposal of her father, who is the best judge of what is proper for her. The mother of the bridegroom then presents the bride with the sum allotted for her, laying it in her lap. If it proves less than she had expected, she shows her dissatisfaction by various gestures, and signs of refusal, in which case she may possibly obtain at least the promise of a larger sum. All these gifts become her own property.

When such pecuniary matters are finally arranged, the father and mother of the bridegroom present him and his bride with a cup of brandy, of which they partake together, and then all the company shake hands. They afterwards take off their caps, and one of the company makes an oration, praying for G.o.d's blessing upon the new-married couple, and returning thanks to him who "gives every man his own wife, and every woman her own husband."

The parents of the bridegroom next partake of some brandy, and the whole stock of that liquor which they had brought with them is fetched for the company.

All the relations of the bridegroom then come forward with their provisions, which generally consist of several cheeses, and a piece of meat dried and salted. The latter is roasted before the fire, while the company is, in the mean while, regaled with some of the solid preparations of milk, the bride and bridegroom eating by themselves, apart from the rest.

Two stewards are next chosen, one of them from the bride's party, the other from that of the bridegroom. The last-mentioned party are then required to furnish a quant.i.ty of raw meat, amounting to about a pound and half to each person. This the stewards immediately set about boiling, and their duty moreover is to serve it round to all present.

This meat is dressed in several separate pots, two only in each hut, if there be any neighbours whose huts can serve to accommodate the party on this occasion; for each Laplander has never more than one hut of his own. The fat part of the broth is first served up in basons. Afterwards various petticoats or blankets, of walmal cloth, are spread on the floor, by way of a table-cloth, on which the boiled meat is placed. The chief persons of the company then, as many as can find room, take their places in the hut of the bride's family, sitting down round the provision, while the children and inferiors are accommodated in the neighbouring huts. Grace is then said. The bride and bridegroom are placed near together, for the most part close to the door, or place of entrance. They are always helped to the best of the provision. The company then serve themselves, taking their meat on the points of their knives, and dipping each morsel into some of the fat broth, in which the whole has been boiled, before they put it into their mouths. Numbers of people a.s.semble from the neighbourhood, to look in upon the company through the door; and as they expect to share in the feast, the stewards give them two or three bits of meat, according as they respect them more or less. What remains after every body is satisfied, is put together, and wrapped up in the blankets or cloths, that part of it which is left by the new-married couple being kept separate from the rest, as no other person is allowed to partake of their share. The dinner being over, the whole company shake hands and return thanks for their entertainment.

They always shake hands with the bride and bridegroom in the first place, and then with the rest, saying at the same time _kusslan_.

After taking some brandy, the whole party go to bed. The herd of reindeer had been turned out to pasture from the time when the meat was put into the pot. The bride and bridegroom sleep together with their clothes on.

When the company rise in the morning, if the bridegroom's father and their party have any thing left, they treat the others with it; for the family of the bride have seldom any preparation made, not expecting, or not being supposed to expect, such company, and they never keep any brandy by them, but purchase it for every occasion. Whatever cold meat therefore remains is brought forward, to which the bride's party indeed add cheese, and any other preparation of milk they may have in store, as well as any dried meat; such things being usually kept by them. With these the party regale themselves by way of breakfast. Afterwards the family of the bride boil some fresh meat, as a final repast for their guests, who, after partaking of it, take their leave.

The banns are usually published once. The marriage ceremony, which is very short, is performed after the above-mentioned company is departed.

This being over, the bridegroom either takes his wife immediately home with him, or he goes to his own hut alone, and stays there from one to five days, after which he returns to her residence, bringing with him his herd of reindeer, and stays there for some time with her.

Such of the Laplanders as are rich enough to afford it, make their wives a present of a coverlet; a petticoat made of cloth, without any gathers, as usual among these people; a small silver beaker or cup; several rix-dollars and silver rings; a spoon, &c.; so that many a bride costs her husband more than a hundred dollars, copper money. To the mother he perhaps gives a silver belt, as well as a cloth petticoat.

I have already mentioned that the Laplanders eat _Angelica_ (_sylvestris_) in a raw state. This plant, which the inhabitants of Westbothland call _Bioernstut_, has so many names among the Laplanders, according to the different stages of its growth, as to cause much confusion to a stranger. The first year of its growth they term the root _Urtas_, and the leaves _Fadno_; but the second year the plant is known by the name of _Posco_ or _Botsk_. When the stalk is dried, or eaten raw, they call it _Rasi_, that is, gra.s.s. They say, when any one has eaten more of this plant than is good for him, "_Elli rasi ist purro etnach_," the meaning of which is, "Thou hast overloaded thyself with such a quant.i.ty of gra.s.s."

Another herb of which they are very fond is the Sowthistle with a simple stem, known by the name of _Jerja_. (_Sonchus alpinus._ _Fl. Lapp ed._ 2. 240. _Sm. Pl. Ic. t._ 21. _S. lapponicus._ _Willd. Sp. Pl._ _v._ 3.

1520.) This has a perennial root. The stem is erect, round, green, smooth, except a few soft scattered hairs, which are most remarkable towards the top and bottom, and is almost as tall as a man. Leaves about twelve or fourteen, half clasping the stem, gradually smaller upwards, nearly the shape of Dandelion, or of the common Sowthistle, one half of each leaf, consisting of the terminal lobe, making exactly an acute triangle, toothed at the edges; from that part downwards the leaf contracts, but not to the main rib, and then again expands into two narrow appendages, as it were, equal in breadth, but unequal in length, which are crenate at their edges. From thence begins the stalk of the leaf, which is winged and toothed, and half embraces the stem. The leaves are thin and smooth, with a rib purple on the upper side, and the upper ones are the least divided, as well as the bluntest. The flowers are collected into a corymbus, somewhat like b.u.t.terbur, but more loosely, especially in the lower part, each supported by a very short stalk, accompanied by a very narrow oblong leaf which extends beyond the flower. The calyx consists of several oblong, narrow, acute, imbricated leaves, varying in number from fourteen to twenty, the outermost gradually shortest, but the ten innermost are equal in length, and blunter than the rest, composing two rows; the calyx altogether is shorter than the corolla, tubular, swelling, and downy. Florets equal in number to the leaves of the calyx. Germen short, square, crowned with long white radiating down. Petal flat, cut away on one side, violet-coloured, five-toothed. Stamens five, white, their apex (anther) cylindrical, five-sided, white, marked with five blue lines. Pistil one, forked at the top. Receptacle naked, dotted. This plant grows among trees at the sides of mountains, along with the narrow-hooded Aconite (_Aconitum lycoctonum_), flowering at the end of July or beginning of August. The stem, which is milky, is eaten by the Laplanders in the same manner as Angelica. The taste was to me very bitter, but the people of the country do not find it so, though they confessed that it appeared bitter to them when they first learned to eat it. As soon as the plant shows its flowers, the stalk becomes woody, and no longer eatable.

The sinews of which the fine thread is made that, when covered with tin, serves for embroidery, and is called _tentrd_ (tin-thread), are taken from the feet of the reindeer, or of oxen, boiled; though sometimes the feet of sea-fowl are chosen for this purpose. Old women and girls are employed in preparing this thread, by drawing it through holes made in a piece of reindeer's horn. They wind it round their hands and feet as they form it, and smear it with fat extracted from the foot of the animal, to make it more supple, as they proceed.

Hay is made in different modes in various parts of Sweden. In Westbothland the fresh-cut gra.s.s is heaped together over night, that it may get a heat. Next day it is spread out, and by this method its quality is supposed to become richer and stronger. The same is practised with hops in Jamtland, where the fresh-gathered hops are packed together, as hard as possible, till they become warm; after which they are spread out to dry. Their strength is by this means improved.