A summer in northern lands; the journal of a trip to Scandinavia (1922) (14595187460)

Identifier: summerinnorthern00hami (find matches)

Title: A summer in northern lands; the journal of a trip to Scandinavia

Year: 1922 (1920s)

Authors: Hamilton, Charles William

Subjects:

Publisher: Boston D. D. Nickerson

Contributing Library: The Library of Congress

Digitizing Sponsor: The Library of Congress

Text Appearing Before Image:

Mail Steamersare more convenient for those wishing to ex-plore the Nordland more thoroughly. Ican add that they also are, sometimes verynoisy and have other disadvantages, but ourcaptain has been very accommodating andhas done everything possible to make thetrip pleasant. I would not advise travelersto go beyond the North Cape, for the lifeaboard the steamers becomes monotonousand the scenery is apt to pall. This morn-ing, thank goodness, we are back at Ham-merfest, which, I am afraid, we did not ap-preciate when we were here before, for itlooks quite civilized now. After havingtaken aboard tons of cod fish, we pulled outat about three oclock this afternoon boundfor Tromso. About four or five hours laterwe passed the mouth of Lyngenf jord. Themountains, as seen from the ship, appearrugged and snow-capped. The light waspeculiar. It was cloudy and everything,mountains, sky, and water looked blue, likea stage scene supposed to be in Fairy Land,save where the snow lay on the top of a dis-

Text Appearing After Image:

Landing at Hammerfest A SUMMER IN NORTHERN LANDS 65 tant peak, or where a nearby hill was cov-ered with green moss, and even those had abluish tinge. Tuesday, July 31.I did not get a chance to see Tromso, aswe arrived there at about two oclock thismorning and only remained for an hour.When I got up we were at a place calledGibostad and it was pleasant to see sometrees again. The fare aboard the boat isgood. We have all the fish we can eat atevery meal. Today at dinner it was de-licious trout. Then there are always variouskinds of sausages and preserved meats, butthe fresh meat is usually stringy, tough, andtasteless. In addition there are all kinds ofcanned fish: anchovies, sardines, pickled her-ring, and caviare. Among the Norwegianpassengers these delicacies are very popular,with cheese, especially a brown variety madeof goats milk, that looks like a huge bar ofWindsor soap and tastes as though it hadbeen soaked in molasses and hung up to dry.At my first trial of that variety of che

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1922

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