Evening found us at Kálfafellstaðr, a place pleasantly situated beneath the outlying hills of the Vatna Jökull. These hills are principally composed of amygdaloidal basalt, abounding in zeolites; chalcedonies are especially plentiful, and I dare say it might pay to look for the precious opal. This eastern corner of Iceland appears to be particularly rich in zeolites; I noticed the same when I was at Berufjörðr.
We stayed for the night with another relative of Paul--he seemed to have kindred nearly all over the island, and a very superior race they appear to be. This relation was the widow of the former priest of Kálfafellstaðr. Here we bought another horse, and hired the widow’s son, a lad about seventeen; for we required a man and a lad to drive our horses round to the north of the island while we crossed the Vatna Jökull. The widow and her daughter accompanied us a short distance upon our return journey, and, after two days’ riding, we were again at Núpstað.
Preparations for our journey across the Vatna now commenced in earnest. The sleighs and the snow-shoes had been made according to our instructions. All was there except the men and the butter; enough of the latter, however, turned up in the morning to enable us to make the pemmican, which I at once set myself to work to superintend.
A fire was lighted and a cauldron of water soon heated, and the beef boiled; then came the work of cutting up an entire ox into pieces the size of ordinary wine-corks. Paul senior, and I commenced operations by first taking out the bones; and, by dint of sharp knives, and a few hours’ hard work, we prepared about seventy-eight pounds of meat. Twenty pounds of salt butter and half-a-pound of salt were then melted in the cauldron, and the meat carefully mixed with it. After a short time it was ready to be packed in the skin bags in which it was to be carried.
The bags were placed in troughs of water during the operation of filling, to prevent leakage at the seams, and when they were filled they were tied up and laid in a stream close by, where stones were piled upon them to press down the meat. When they were sufficiently pressed, and the contents had become cold (which took about twenty hours), they were each placed in ordinary sacks for more easy carriage; for greasy skin-bags full of meat are rather slippery things to carry, and somewhat nasty things to handle.