Then the baking for a well-ordered household is a matter of great
moment, and requires ample time. It is usual to begin at least two
weeks before Christmas. Bread is made of wheat and rye flour, raised
over night, then rolled very thin and cut into discs twelve or
fourteen inches in diameter, with a hole in the center. After having
been baked, these are strung on a stick and left to dry under the
beams of the baking-room. As they will keep a long while, large
quantities are made at this season in each household.

Then follows the making of sweetened, soft, rye, wheat, and other
breads, as well as the baking of the light yellow (saffron), the
chocolate-brown, and thin gray-colored cakes, and those that are
filled with custard.

The preparing of Christmas drinks always requires the close attention
of good dames, for there must be an inexhaustible supply of Christmas
beer, made of malt, water, molasses, and yeast, and wine with almonds
and spices, and various other decoctions.

Then the cheese must be made ready, not only the usual sour kind, but
the more delicious sweet cheese that is made of sweet milk boiled
slowly for hours and prettily moulded.

The Swedish wife is relieved of the burden of making pies, as her
people know nothing about that indigestible mixture so acceptable to
American palates.

The festivities begin with the dressing of the tree the day before
Christmas. In this the older members of the family, with friends and