4S capital, where they assemble yearly and exchange for these commodities, wool, knitted stockings, gloves, cured fish, fish oil, fox skins, eider down, feathers, and Iceland moss. Although one would not expect to find a fashionable watering-place here, we were informed that near at hand we could see the remains of St. Martin’s Bath. On the bank of the river was a large stone about 8 feet long by 5 feet broad, the end of which, projecting into the water, contains a small hole, through which boiling water used to issue. There was also another hole conveying cold water, so that those who used the place could turn on hot or cold water at pleasure by opening either of the holes, which were fitted with plugs. This bath was supposed to have miraculous powers, and people resorted to it from all parts to find relief from the various diseases with which they were afflicted. Passing on, we at length arrived at a house, and here for the first time tasted the national dish—“Skyr.” It is curded sheep’s milk, eaten with sugar. The natives eat large quantities. Huge barrels of it are made during the summer, and stored away for winter use. We disagreed as to how it was made, but had a good idea of it given by one who said, “ I asked an old woman how she made it, and her receipt was not remarkably complicated. As well as I could understand, she said she put fresh milk into a skin bag, and hung it up in the sun, and when it smelled stiong enough it was called “Skyr.” rtyyyyTyrfryyTyfyyyyyi’yyyyyr

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