88 FROM ENGLAND TO ICELAND. from the “ puffin,” is also exported, the quantity sent out of the country in 1870 being 32,0811bs. I am told that it takes about a pound and a half of feathers to make a good bed. The eider duck is bred and carefully farmed for the sake of its feathers only. It plucks its own breast of the finer down in order to make its nest, which is appro- priated by the farmer as soon as finished. The bird then makes a second nest, which is aiso removed, and even the third is sometimes taken, though generally left. By this time the breast of the little creature has become quite bare, and like man it may almost be called an ‘’unfeathered biped.” As soon as we are dressed breakfast is placed upon the table in our sleeping apartment, and includes hot milk, skyr (curd), hardurfiskur (dried fish), kaka (cake).w rugbrand (rye bread), skonrug, (rusk) in addition to tinned meats, white bread and cocoa from our own supplies. The “ skyr” resembles curded milk, in the condition in which it is put into the press to be made into cheese, and is a very common article of diet in Iceland. So is the dried fish, which is eaten uncooked, and is considered exceedingly nutritious. The rye bread, commonly used, is very black and rather sour, the cakes and rusks being much more palatable to an English taste. While at breakfast, haunted by the eyes of Sira Halgrimur Petursson, which seem to follow us everywhere, we question our guide about the literature of Iceland, and obtain a smattering of information on the subject. He furnishes us with the following names of the great authors;— Snorri Sturlusson, author of her greatest historical tales, and regarded as the Shakespeare of Iceland ; Bejarni Thorarensen, her greatest poet; Jonas Hal-

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