Two people are then appointed as hosts; one from his side and one from hers. The bridegroom’s people produce 20 to 25 pounds of fresh meat and the husband, wife and hosts cook it and serve it. They cook it in numerous pots – 2 in each “kåta” if there are neighbours, since no Lapp ever has more than 1 “kåta” – or in relays otherwise. The fat is skimmed off and poured into bowls. Woollen clothes and blankets are spread out to put the food on. The most prominent people, as many as there are room for, eat in the proper “kata” while the children and the others eat in a neighbouring “kata”. A prayer is said, the bridegroom and bride sit together next to the entrance and the best is laid out before them. Now they eat. The meat is spitted on the point of a knife, dipped in the fat and eaten. They drink the stock. People from other villages and places come there and look in through the door or flaps. The hosts cannot avoid serving these spongers and give them 2 or 3 pieces depending on how much esteem they hold them in. The hosts then gather together all the food in a blanket, but the bride and groom’s leftovers are put separately since no one else is allowed to eat them. They say a prayer, shake hands and offer their thanks while saying “kusslln”; man and wife are shaken by the hand first, then the rest. After they have drunk a little schnaps they go to bed (the reindeer having been let loose when they started cooking), bride and groom sleeping together but with their clothes and everything else on.