the elder folk ready and willing to chat on any theme in several tongues, the children talking Finnish to the servants, French to their governess, or Swedish to their parents, it was altogether an ideal family life in every sense, and more than charming to the strangers to whom Ilkeäsaari opened its doors and gave such a kindly welcome.
It is only in the homes of the people, rich and poor, one can learn anything of their characteristics. One may live in the large hotels of London, Paris, St. Petersburg, or Rome, and yet know almost nothing of the nations in whose midst we find ourselves. Food is much the same all over Europe, waiters wear regulation black coats and white ties, drawing-rooms and reading-rooms contain The Times, the Kölnische Zeitung, or the Novóe Vremya; and when, guide-book in hand, we walk through the streets to visit the museums, we imagine we are learning the innermost lives of the people, of whom we generally know mighty little. One week in the smallest private house teaches us more than a month in the largest hotel in the world. "All very well," says the reader; "but how are we to get into the private houses?"
Ah, there is the rub. We must open our own doors first; we must learn some languages, that golden key to travel, and when foreigners come into our midst with introductions, we must show them our homes and our lives if we want them to do the same for us. As it is, that humiliating cry is always sounding in our ears —
"English people never speak anything but English, and they are inhospitable to strangers; they are a proud nation and cold."
It is a libel, a hideous libel; but one which is, unfortunately, believed all over the Continent by foreigners not thoroughly acquainted with English folk in their own homes.
English, being the language of commerce, is fast becoming the language of the world, in spite of its imperfections; but to enjoy a country one must be able to converse in its own tongue.
The Finnish summer is not long, but it is both light and warm, the average temperature being as much higher than our own as it is lower in winter, and the people certainly enjoy both seasons to the full. Every country-house is surrounded by balconies, and on them all meals are served in the summer. We were fortunate enough to dine in many family circles, and to see much of the life of the rich, as well as the life of the poor.
One of the greatest features of a high-class Finnish meal is the Smörgåsbord. On a side-table in every dining-room rows of little appetising dishes are arranged, and in the middle stands a large silver urn, brännvin, containing at least a couple of liqueurs or schnapps, each of which comes out of a different tap. Every man takes a small glass of brandy, which is made in Finland from corn, and is very strong. No brandy is allowed to be imported from Russia or vice versâ, a rule very strictly adhered to in both countries. Having had their drink and probably Skålat ("I drink your health") to their respective friends, each takes a small plate, knife, and fork from the pile placed close at hand, and helps himself to such odds and ends as he fancies before returning to the dining-table to enjoy them. Generally four or five things are heaped on each plate, but as they are only small delicacies they do not materially interfere with the appetite. Usually in summer the Smörgåsbord contains —
Salt, graf lax, raw or smoked salmon.
Rädiser, radishes.
Ost, cheese of various kinds, shaved very thin and eaten with black bread and butter, Bondost and Baueruk being two favourite kinds among the peasantry.
Kaviar, which is quite excellent and unlike anything we have in England, being the whole eggs of the sturgeon instead of a messy black compound.
Renstek, smoked reindeer, which is not nearly so nice as it is when eaten fresh in the winter in Norway.
Ägg, cold hard-boiled eggs cut in slices and arranged with sardines or anchovies.
Ost omelette, a delicious sort of custard or omelette, made with cheese and served hot, although everything else on the side-table is cold.
Mushrooms cooked in cream is another favourite dish.
Then small glass plates with slices of cold eel in jelly, salmon in jelly, tongue, ham, potted meat, etc., complete the Smörgåsbord, which is often composed of fifteen or twenty dishes.
These delicacies are many of them delicious, but as the same things appear at each meal three times a day, one gets heartily sick of them in the end, and, to an English mind, they certainly seem out of place at breakfast time.
There are many excellent breads in Finland —
Frankt bröd is really French bread; but anything white is called Frankt bröd, and very good it is, as a rule.
Råg bröd, or rye bread, is the ordinary black bread of the country, made in large flat loaves.
Hålkaka, the peasants' only food in some parts, is baked two or three times a year, so they put the bread away in a loft or upon the kitchen rafters; consequently, by the time the next baking day comes round it is as hard as a brick. A knife often cannot cut it. It is invariably sour, some of the last mixing being always left in the tub or bucket, that the necessary acidity may be ensured.
Knäckebröd is a thin kind of cake, made of rye and corn together, something like Scotch oatcake, with a hole in the middle, so that it may be strung up in rows like onions on a stick in the kitchen. When thin and fresh it is excellent, but when thick and stale a dog biscuit would be equally palatable.
Wiborgs kringla, called in Finnish Wiipurin rinkeli, is a great speciality, its real home and origin being Wiborg itself. It is a sort of cake, but its peculiarity is that it is baked on straw, some of the straw always adhering to the bottom. It is made in the form of a true lover's knot, of the less fantastic kind, and a golden sign of this shape hangs outside to determine a baker's shop; even in Petersburg and in the north of Finland a modified representation of the Wiborgs kringla also denotes a bakery.
Having partaken of the odds and ends mentioned, the ordinary mid-day meal or dinner begins, usually between two and four o'clock.
The hostess, who sits at the head of the table, with her husband generally on one side and her most honoured guest on the other, with two huge soup-tureens before her, asks those present whether they will have soup or filbunke, a very favourite summer dish. This is made from fresh milk which has stood in a tureen till it turns sour and forms a sort of curds, when it is eaten with sugar and powdered ginger. It appears at every meal in the summer, and is excellent on a hot day. It must be made of fresh milk left twenty-four hours in a warm kitchen for the cream to rise, and twenty-four hours in the cellar, free from draught, to cool afterwards. The castor sugar is invariably served in a tall silver basin – that is to say, the bowl, with its two elegant handles, stands on a well-modelled pillar about eight or ten inches high, altogether a very superior and majestic form of sugar basin.
There are two special drinks in Finland – one for the rich, the other for the poor.
Mjöd is one of the most delicious beverages imaginable. It is not champagne, and not cider, but a sort of effervescing drink of pale yellow colour made at the breweries, and extremely refreshing on a hot day. It costs about one shilling and sixpence a bottle, sometimes more, and is often handed round during an afternoon call with the coffee and marmelader, the famous Russian sweetmeats made of candied fruits.
The other drink is called in Swedish Svagdricka, but as it is really a peasant drink, and as the peasants speak Finnish, it is generally known as Kalja, pronounced "Kal-e-yah." It looks black, and is really small beer. Very small indeed it is, too, with a nasty burnt taste, and the natives up-country
