>That's emazing Gary! I found an almost exactly similar quote in an old
>contract of employment for logging workers here in Finland (about a
>hudread years back). I think it was specified that they wouldn't have to
>eat sammon for more than two times a week. :)
>How universal can that be...? You are writing from the states, or what?
I've seen this story in several places. The lobster version comes from New England. Members of the famous Lewis and Clark expedition grew so sick of salmon while wintering on the Pacific Coast that they traded some of their muskets for _dogs_ so they could have red meat. My L.L Bean cookbook quotes a Nickey MacNicol, head stalker at a famous stalking lodge at Ben More, in the Scottish Highlands, saying that he seldom ate deer meat because as a boy "all we had was red deer and salmon and I got fed up with it."
"The Uncolings boil their caribou meat in kettles of salted water with bay leaf, onion, dill sprigs and whatever root vegetables they have to hand, then serve it with a sauce of soured caribou cream also flavored with dill. The poorer or wilder sort of reindeer Hsunchen do their boiling in bags of hide, into which they place heated rocks, or suspend the well-wetted bag over a bed of alder coals. Dill is the most common seasoning in the lands below Valind's Glacier, since it grows wild in much of the Janube rivershed. The Yggites use it to make their vile 'gravlax' or pickled salmon."
Gary R. Switzer
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