“In the morning we came to a place full of people dressed in furs. They were Laplanders and Finlanders. A great fair was taking place, and most of the people had crossed the mountains to the Arctic Sea, taking with them for sale reindeer meat, butter, cheese, reindeer cheese made in the summer and autumn, frozen ptarmigans, skins of reindeer, bears, foxes, ermines, and other animals; ready-made clothing, gloves and shoes of reindeer skin; hoofs of reindeer, and other things. They bought salted and dried codfish, sugar, coffee, salt, and other groceries, flour, lamp oil, tobacco, and things for their wives and children, and took back cash with them.”
A cook of roughly the same moment, setting down the same dish.
and add with cold water and one yolk; make into paste, roll in in six or seven times one pound of butter, flowring it each roll. This is good for any small thing. No. 2. Rub six pound of butter into fourteen pound of flour, eight eggs, add cold water, make a stiff paste. No. 3. To any quantity of flour, rub in three fourths of it's weight of butter, (twelve eggs to a peck) rub in one third or half, and roll in the rest. No. 4. Into two quarts flour (salted) and wet stiff with cold water roll in, in nine or ten times one and half pound of butter. No. 5. One pound flour, three fourths of a pound of butter, beat well. No. 6. To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter.
Sources: The passage is from Paul B. (Paul Belloni) Du Chaillu, The Land of the Long Night, free to read in full at Project Gutenberg. The recipe is from Simmons, American Cookery of 1796, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, cheese stamp.