The following dishes are among the commonest in the bills of
fare (Dan.-Norw. Spisesedel, Swed. Matseddet): —
Potalis, Po -
White wine Uvidlvin
Beer Ol, bier
k tKTW°,^y°)1'ri^ d1is.hes\in Norway and Denmark are Jordbmr and Redgred,
both med Flede, that is strawberries and cream, and fruit-jelly with cream.
Beer is the chief Scandinavian beverage (Norw. halv Flaske,
Swed. half butelj, 20-25 0.), but good claret and other wines are
to be had at the larger inns and on board the steamers. Spirits are
never sold at the hotels or in the steamers, but may be purchased
at the shops in the towns. Drunkenness, which used to be a nation¬
al vice, has been greatly diminished by the recent liquor-laws, the
principles of which are indicated at p. 278.
The 'Sanatoria', answering to the British hydropathics or the
American 'summer-boarding-houses', are well spoken of for a
prolonged stay, but are little frequented by foreigners. There are
many both in Norway and Sweden.
Cafes are rare in Norway, but abound in the larger Swedish
towns. One of their specialties is Swedish punch, a mixture of rum
or arrak with lemon-juice and sugar, drunk as a liqueur (25-40 6.
per glass). With ice in summer it is palatable, but not very whole¬
some. Beer on draught can be had in the large towns only. Cafe's
and restaurants are closed on Sundays from 8 to 12, and in the
smaller towns sometimes entirely. — At most of the Swedish re¬
staurants and cafe's visitors deposit their hats, overcoats, and um¬
brellas in a room provided for the purpose. The attendants (fee 10 6.)
are wonderfully quick in recognising visitors and in restoring their
Fishing. Excellent salmon - fishing is obtainable, but only at
high rents, averaging 1500 kr. for the season (1stMay to 30th Sept.),
and the best rivers are let on long leases, chiefly to wealthy English¬
men. Good trout-fishing, however, may be had by those who are