“Bishop Brask was a fine old fellow, a man of order, as his Calendarium Æconomicum, now preserved in the archives of Linköping, indicates; this he left behind when he fled from Sweden. Each month is headed by the orders for his Sundays’ dinners; then follow other matters of less consequence. Each Sabbath in Lent his bill of fare was as follows :—“ Roast venison, boiled pig, hens, or hare;” then comes a mem. to see the peasants do not charge too much for the sledges used in bringing salt fish from Söderköping. In this month he lays in oats and peas for half a year; oil and salt fish to last till summer. In March he bakes; the swine are to be counted and marked before sent into market; pigs are also to be fattened for summer eating; lines and nets to be got ready for fishing in springtime. In April, Lent over, he again changes his Sunday diet to boiled pork, venison, green geese, fowls, ptarmigan, and blackcock or capercailzie; oven to be set in order; larder and dairy painted before it thaws; troughs and pails to be made; boats to be tarred; roofs looked to. May.—Sardines and eels to be pickled, and all the empty barrels to be looked to; ptarmigan and other game to be peppered,—the feathers not wasted; grind a year’s corn and meal; cut wood for wheels and carts; manure the cabbage garden; set cabbage for one year. Cook, every Sunday from Petersmas till Whitsuntide, lamb, young chickens, sucking pigs, and green geese. In the month of June, boiled meat and mutton are added. He then thatches his houses before the hay is ready; has shoes made for the household for one year whilst the days are long; repairs the mill-dams, buys Småland cheese and dries herrings. In July, preserves walnuts before the wood gets green (still done in Götland, and excellent they are); buys Skenninge and Wermeland lax (salmon), and dries codlings; sends to Lodöse for barrels of pilchards. August.— Preserves cherries, and to make at least one ton of cherry-bounce; let them simmer a long time with sugar; make plenty of potted meat. September.—Make bricks; roast goose is now to be eaten every Sunday till St. Martin’s; clean and rebind the pickling-tubs; salt geese in tins; pickle cabbage and carrots; prepare oxhides for saddles, reins, and stirrup-leather. October.—Hew the year’s wood at the first hoar-frost; cut 20 dozen trees for the saw-mills; bury winter turnips in the sand-hills, and pot sheep’s milk. Sunday dinner from Martinmas till Lent :—— add fresh and salt hares and fowls; measure your produce before the tithes come in; smoke bacon. December.—Skin the young swine. On St. Thomas’s day buy game and fresh fish for Christmas, as well as nails and horse-shoes at the fair.”