When I requested food in the evening, they set before me the breast of a capercaillie, shot last autumn and roasted then. It did not look particularly good and I did not expect it to taste any better, but I found quite the reverse, for it tasted delicious. I wondered at the foolishness of all those people who, when they have more fowl than they need, let it go bad – as often happens in Stockholm. I observed with pleasure how poverty is the best teacher of all when it comes to knowing how to use God’s good gifts. After the breast has been plucked, cleaned and separated from the the other parts, it is cut lengthwise on each side of the keel of the breastbone. Then it is salted with a little salt for a few days, after which the underside is sprinkled with some flour to prevent it sticking. Next, after they have been baking, they put it in the oven to dry slowly, and after that it is hung up under cover in an outhouse to dry. It is left there and keeps perfectly well even if it is stored for 3 years.