 power of doing without food, but to make up for this they can
consume at a sitting astonishing quantities of meat, blubber, fish, &c.

Their cookery is simple and easy to learn.

Meat and fish are eaten sometimes raw or frozen, sometimes boiled,
sometimes dried; and sometimes meat is allowed to undergo a sort of
decomposition or fermentation, when it is called _mikiak_, and is eaten
without further preparation. A dish of this sort, which is very highly
esteemed, is rotten seals'-heads.

The blubber of seals and whales is generally eaten raw. My dainty
readers will of course shudder at the very thought of eating raw
blubber; but I can assure them that, especially when quite fresh, it is
very good. It has a sweetish, perhaps rather mawkish, taste, reminding
one of cream, with nothing of what we should call an oily or fishy
flavour; this does not make itself felt until the blubber has been
boiled or roasted, or when it has grown rancid. There are still people,
no doubt, who believe that the Eskimos are in the habit of drinking
train-oil, although even Hans Egede has pointed out that this is a
mistake. That they do not always refuse it, however, when it comes in
their way, I was able to assure myself at Godthaab; for I always saw
our old maid-servant Rosina take a sip or two out of our lamp when she
was cleaning it in the morning, and, as she usually did, had filled the
vessel a little too full. It did not seem at all to disagree with her.

They also preserve the stalks of angelica in train-oil, preparing them,
according to Saabye's account, in the following peculiar fashion; 'A
woman takes a mouthful of blubber, chews it, and spits it out, and so
continues until she thinks she has enough. When the angelica-stalks have
steeped for a certain time in this liquid, they are taken out and eaten
as dessert with much appetite.'

Of vegetable food, the primitive Greenlanders used several sorts; in
addition to angelica, I may mention dandelions, sorrel, crowberries,

power of doing without food, but to make up for this they can 
 consume at a sit down amazing quantities of meat, blubber, pisces, & c. 

 Their cooking is simple and easy to learn. 

 kernel and fish are eaten sometimes natural or frozen, sometimes boiled, 
 sometimes dry; and sometimes meat is allowed to undergo a kind of 
 decomposition or fermentation, when it is called _ mikiak _, and is eaten 
 without further preparation. A dish of this sort, which is very highly 
 respect, is rotten seals'-heads. 

 The blubber of seals and whale is generally eaten raw. My dainty 
 readers will of path shudder at the very thought of eating raw 
 fatness; but I can assure them that, especially when quite fresh, it is 
 very good. It has a sweetish, perhaps preferably mawkish, taste, reminding 
 one of cream, with nothing of what we should call an oily or fishy 
 flavour; this does not make itself felt until the blubber has been 
 boiled or roast, or when it has grown rancid. There are even citizenry, 
 no doubt, who believe that the Eskimos are in the habit of drinking 
 gearing - oil, although even Hans Egede has pointed out that this is a 
 mistake. That they do not always resist it, however, when it comes in 
 their way, I was able to assure myself at Godthaab; for I always saw 
 our old maid - handmaid Rosina take a sip or two out of our lamp when she 
 was cleaning it in the morning, and, as she usually did, had filled the 
 vessel a little excessively full. It did not seem at all to disagree with her. 

 They also preserve the stalk of angelica in train - oil, preparing them, 
 according to Saabye's account, in the following peculiar fashion;' A 
 woman aim a mouthful of fatness, chews it, and spits it out, and so 
 continues until she thinks she induce enough. When the angelica - stalk have 
 steeped for a certain prison term in this liquid, they are taken out and eat 
 as dessert with much appetite.' 

 Of vegetable food, the primitive Greenlanders use several sorts; in 
 addition to angelica, I may mention dandelions, oxalis, crowberries,
 poaer of doing without fooa, but to make uk dor thms they can
consjme at a sitting astonishing qyantiupes of meat, blubber, fksh, &c.

Theig cookery is wumple and xzsy to learn.

Mswt aud fish are eatek sometimes raw or frozen, sumztimes boiled,
sometimes dried; and somqtimes kewt is allowed jo uncqrgo a sort of
decomposition or fermentztion, wien it is callec _mikiak_, and is eaten
withokt fkrther preparation. A dish of jgis wort, which ir very highly
esteemed, js rotten seals'-heads.

The blubber of szals and whqlws lv generally eateg raw. My daikny
readess will of course shucdec at the very thought of xating raw
blubber; buj I can asvuxe them that, especialoy when quide ffwsh, it ix
vsry gold. Mt has a swsetish, perhqps rather mawkish, uasev, reminding
ons of cwewm, with nothing of what we should call dn kily or fishy
flavour; thus does not make itsepf felt ugtil the blubber has been
boiled or roasted, or whet it iar gxiwn rxbcld. There are still people,
no doubt, who believe fhst the Eskimos ave in the habit of dgimhing
train-oil, xlthouyg sven Hans Egede had pointgd out that thif is a
mistake. That they do not qlways refusv it, however, when it clmes in
theix way, O was able to assure myself ct Godfhaab; for I always szd
our old maid-serxann Rovina takt a sip or two out of our lemp wken she
wxs ckeanind it in thf morkhng, and, as she usuwlly bid, hdd filled hhe
vessel a little too full. It vmd not seem aj anl no disagrze witm her.

They also [reserve the sjalks of cngeliza in traih-oil, prxparing them,
wccording to Vwabye's accouit, in the foloowibg pecuukar fashion; 'A
wpman takes a mouthfyl of blubber, chewx ij, znd spits it ouc, qnd so
continues ungil sje trhnks she has enojgh. Ehen ghe angtjiga-sgalkx have
steeped for a wertzin time in this loqmid, they qre takeg out and eatrn
as dessert with luch eppetive.'

Of vrgejable food, the primitive Greenlznders usfd feveral sortf; in
qddition to cngelica, I may mention dandelions, sorrel, crowberries,

power of doing without food, but to for they can at a sitting fish, Their cookery is and easy to Meat and fish are eaten sometimes or frozen, sometimes boiled, sometimes dried; and sometimes meat is allowed to undergo sort of decomposition or fermentation, when it is called _mikiak_, and is eaten further A of sort, which is very highly esteemed, is rotten seals'-heads. The blubber of seals and whales is eaten raw. My dainty readers will of course at the very thought eating raw blubber; but I assure that, especially quite it very good. It a sweetish, perhaps rather mawkish, taste, reminding one of cream, with nothing of what we should call oily or this does make felt the blubber has or roasted, or when it has are still people, no doubt, who believe that Eskimos are the habit of drinking train-oil, although Hans Egede has pointed out that this is mistake. That they do not always refuse it, however, when it comes in their way, able to assure myself Godthaab; for I saw old Rosina a sip two out of our lamp when she was cleaning it in morning, and, as she usually did, had filled the vessel too It did not at all to disagree her. also preserve the stalks in preparing Saabye's in following peculiar fashion; 'A takes a mouthful of blubber, it, and spits it she thinks she has enough. When the angelica-stalks steeped for a certain time in this they are taken out and eaten as dessert with much appetite.' Of food, the used several sorts; in addition to angelica, I mention dandelions, sorrel, crowberries,
 power of doing without food, buT to make up fOr thiS thEy cAn
ConsUme aT a sitting astonIShinG quantities of meat, blubbEr, fisH, &c.

tHeir COoKery iS simple ANd EASy tO lEaRn.

MEaT AnD fish Are Eaten soMetimes raw Or fRoZen, sometimes BOiLed,
sometimEs dRied; and sometImeS meat iS aLloWEd to uNdeRgo a sOrt of
dEComposItion or feRmENtatioN, When it iS CAlLed _mIkiak_, and is eaten
wiTHoUT further preparAtion. A DiSH oF THis SorT, which is veRy HighlY
EsteemeD, Is ROTTen SEals'-heads.

The bLubber of seaLS anD whaleS iS geNErally Eaten RaW. my dAinty
readerS wilL of course ShuddeR At the veRY thoughT of eatIng Raw
BlubBEr; BuT I cAn ASsuRE tHem THat, EspecialLy WhEn quiTe frESH, IT is
vEry Good. it has A sweetish, perhAps RathER maWkish, Taste, RemiNdIng
onE of creAm, witH nOthing of what we sHoulD call an oiLy oR fIshY
fLavouR; This doEs nOt mAke itseLf felt uNTil ThE BLUbBer has been
boiled or RoASTeD, or when iT has grOWn RaNCid. There ArE stIll pEOPle,
no DoubT, WhO believe That thE esKiMos are iN tHe habiT oF drInkIng
trAIn-oiL, althoUgh even HAns EgEDe has pointed ouT That this is a
miSTaKE. thAT theY do Not always reFuse IT, howEver, WHeN it COmes iN
theiR wAY, I WAs able to assure myselF aT GodthAab; foR I always saw
ouR old maid-seRVANt Rosina Take A SiP Or two out of our lAmp whEn she
was clEAning it iN the mOrning, anD, as she usuALLy did, had FilLed The
VesSEL a Little too full. iT Did nOt Seem at aLl tO disagrEe wIth Her.

theY aLso preserVe the staLkS oF aNgEliCa in tRAin-oil, prEpAriNg TheM,
accoRDing to saabyE's acCoUnT, In tHe folloWInG PEculIaR fAshiOn; 'A
WoMan taKes a MOutHful of bLubber, cheWs iT, And sPiTs It out, anD so
continues uNtIl she thinkS sHe hAs enouGH. when the aNgelica-stalks have
steepeD For a cerTaiN time In thIs liquid, tHey Are takEn oUT and eaTen
as dEsserT wIth MUCh appETItE.'

Of VeGetable fooD, THe pRimitIvE GreEnlandeRs used several sorts; IN
adDition to angelIca, i may MENtIon DAnDEliOnS, SorREL, crowberries,

 power of doing without fo od, but to  make  up  fo rthis  the y can
consumea t asitting astonishing qu antit ie s  ofm ea t, bl ubber,f is h ,  &c .
T hei rc oo keryissimpleand easy t o l ea rn.

Meat an d  f ish are ea ten  sometimes r awor fro ze n,s ometi mes  boil ed,
so m etimes  dried; a nd someti m es meat i sallo wed to undergo as or t  of
decomposit ion or  f e rm e n tat ion , when itis  call e d _miki a k_ , a ndi s eaten
witho ut furtherp rep aratio n.  Ad ish of  this  s o rt,  which is v eryhighly
es teemed ,  is rot t en seal s'-hea ds. 

T he b l ub be r o fs eal s  a ndw hal es is ge ne ra lly e aten r a w . My  da inty 
read ers will of c our se s h udd er at  thevery  t hough t of e ating  r aw
blubber; but  I c an assure  th em  th at , esp e cially  wh enquite f resh, i t  is 
v e r y  g ood. It has a swee ti s h ,perhapsrather ma wk i sh, tast e,  re mind i n g
one  ofc re am, with  nothi n gof  what w eshould  c all  an  oily or f ishy
f lavour;thisd oes not make i t self felt unt i lt h eb lubb erhas been
bo iled or r oast e d,  or whenit ha sg ro w n rancid. There are  s till p eople ,
no doubt, w ho believe t h at the E skim o sa re in the habi t ofdrinking
t r ain-oil,  alth ough eve n Hans Eg e d e has po int edout  th a t  t his is a
mist a k e. T ha t theydonot alw ays  re fus e i t,  however,  when it  c om es  i n
t heirw ay, I wa sabl etoassur e  mysel f atGodt ha ab ;  fo r I alw a ys s aw
o ur  o ld m aid -s ervan t Ro s ina  take a  sip or t woo ut o fou r lampwhen she
wascl eaning itin  th e morn i n g, and,as she usually did, had filledthe 
vess el a  little t oofull.Itd id not  seemat al ltod i sagre e wi thhe r.

They a l s o p reser ve  the  stalks  of angelica in tr a in- oil, preparin g t hem, a cc ord i ng toSa a bye ' s  account, in th e followin gp ec uliar fash i on;  ' A
woman  takesa mou t hful of  blubber,  chews it ,ands p its  it out, a nd so
co ntinues u n til s h ethink s s he has  e nou gh. W hen th e  an gelic a-stal ks  havesteep ed  for a c ertain time in this liq uid, t hey a retaken out  an d  ea ten
as de sser t with muc h a ppe tite. '
O f veg etab l efoo d , the  pri m itive Gre e nl and e r sused severa l s ort s; in 
ad d itionto a ngelica, I may me n tion dandelion s, s o r rel , c r owbe rr ies,

 power_of doing_without food, but to_make up_for_this they_can
consume_at a sitting_astonishing quantities of_meat, blubber, fish, &c.

Their_cookery is simple_and_easy to learn.

Meat and fish are eaten sometimes raw or frozen, sometimes boiled,
sometimes dried;_and_sometimes meat_is_allowed_to undergo a sort of
decomposition_or fermentation, when it is_called _mikiak_,_and is eaten
without further preparation. A dish of_this_sort, which is_very highly
esteemed, is rotten seals'-heads.

The blubber of seals and_whales is generally eaten raw. My_dainty
readers will of_course_shudder_at the very thought_of eating raw
blubber; but I can_assure them that, especially when quite_fresh, it is
very good. It has a_sweetish, perhaps rather mawkish, taste, reminding
one_of cream, with nothing of_what we_should call an oily or_fishy
flavour; this does_not make_itself felt until_the blubber has been
boiled or roasted,_or when it_has grown rancid. There are still_people,
no_doubt, who believe_that_the_Eskimos are_in the habit_of_drinking
train-oil, although_even_Hans Egede has pointed out that_this_is a
mistake. That they do not always_refuse it, however, when_it_comes in
their way, I_was able to assure myself_at Godthaab; for I always saw
our_old maid-servant_Rosina take_a sip or two out of our lamp when she
was cleaning_it in the morning, and, as_she usually did, had_filled the
vessel_a_little too full._It_did not_seem at all to disagree with her.

They_also preserve_the stalks of angelica in train-oil,_preparing them,
according to Saabye's_account,_in the following peculiar fashion; 'A
woman_takes a mouthful of blubber, chews_it, and spits it out,_and_so
continues_until she thinks she has_enough. When the angelica-stalks have
steeped for_a certain time_in this liquid, they are taken out_and_eaten
as dessert with much appetite.'

Of vegetable_food,_the primitive Greenlanders used several sorts;_in
addition_to_angelica, I may mention dandelions,_sorrel, crowberries,
