“Missne” bread in spring, before the leaves of ‘Dracontium’ [Bog Arum] open: take up the root, wash it really well, dry it in the sun or in the house. Clean off the small roots, dry it in the oven and pound it like pine-bark in a pestle. The pestle is made of the hollowed-out trunk of a large pine and stands waist high. The bark is put in it and pounded with a spade, as is done with pickled cabbage, until it is the size of peas or groats and smells sweet and good. Then it is ground and the flour is boiled and stirred like porridge. It is boiled for the same length of time as porridge and then left to stand in the pot for 3 or 4 days – the longer the better since it is bitter at first but that disappears if it is left to stand. It is mixed in with pine-flour or the like since it does not go far and these roots are difficult to get hold of. In a few places, however, they can be got by the cartload, in which case this porridge is baked along with other flour, producing a loaf as tough as rye-bread and very sweet, rather tasty and white, especially when it is freshly baked. They rarely bake bread from cattle – “missne” as it is too bitter but they give the roots to the cattle and they eat up every bit. This is found plentifully in rivers and on their banks.