In summer they eat three meals a day as well as breakfast. They always eat fermented herring in the morning and again at midday by putting the herring (often boned) between pieces of bread and eating bits of it that way. Afterwards they drink sourmilk without cream and sometimes have a slice of cheese or piece of bread and butter. They do not eat meat with it. Among their foodstuffs are cabbage, peas and turnips; cabbage mostly on Sundays; peas once a week, or twice when cabbage is in short supply; turnips almost every morning along with salt herring, which is put in towards the end of the cooking time so that it does not boil to pieces. A little flour is added to it and sourmilk drunk with it. In the evening, barley bree. In the morning when they are going out, bread and butter or, more commonly, bread and cheese. They eat a 1/4 loaf of mixed bread per meal – they never get a taste of good bread as that is kept for visitors or major festivals. This mixed bread is thin as paper and eaten 4 or 6 layers at a time. There is always beer in the cellar when visitors call but otherwise they drink small beer. In summer they drink jumo-milk all the time.