Proper Preparation for a Scandinavian Christmas >

by Cathie Mayr

Christmas preparations on Scandinavia's self-sustaining farms included one of the most important and difficult tasks: butchering a pig, sheep, or on rare occasions, a cow. The process took several days and preserved every part of the animal for use. Very little meat was ever consumed fresh - except for the Christmas celebration. Most was cured by salting, drying, or smoking, as it had to last until next year's slaughter.

The slaughter, followed by candle-making on a grand scale, produced an intense, rank odor that permeated everything in the house - necessitating the complete cleaning of the house and everyone's clothing in preparation for Christmas.

· Soot was scraped from the walls and ceilings

· Wooden surfaces were scoured with sand

· Fresh hay was brought in for the beds

· Bed linens were washed

· Sheepskin bed coverings were hung near the
fire so the heat could kill the lice & fleas

· The hand-woven wall hangings came in from the
stabbur (storage sheds for storing grain and
food)

· White decorations were chalked on the walls
(kroting)

· Spruce and juniper boughs were spread on the
floor and would freshen the air when the family
walked on them

· Food was prepared to last for the three to four
weeks of Christmas

And we think our holiday scheduled is hectic!

Sure you know your lefse from your lutefisk, but do you know your smultringer from your sirupssnipper or your Nisse from your Tomte? Cathie Mayr, owner of Nordic Living, knows and each day from now until Christmas she'll gift us with some interesting and fun (yes, Scandinavians can have fun) tidbits about these Old Country traditions and more. So visit our website daily from now until Christmas. Your inner Viking will thank you.