The Norwegian people catch herring in nets, then they salt, smoke, or dry them to make sure they will keep almost forever without spoiling. Then they send these dried herring all over the World to be sold. I had a herring for breakfast this morning which may have been swimming round Norway years and years ago—it has been kept all that time.

I also ate a thousand eggs for breakfast this morning. That sounds impossible, but it’s really so—only they were not hen’s eggs, but herring eggs, for the mother herring carries her eggs inside of her—thousands of them. The herring’s eggs we call “roe.”

The seashore of Norway is not smooth and level like a bathing beach. There are mountains all along the edge right in the water and the sea fills the valleys between these mountains. These valleys filled with water are called “fiords.”

Norway is so far north we would expect the water in these fiords to be very cold in the winter; and we know what happens when water gets very cold—it freezes and turns to ice. But, strange to say, the water in these fiords does not freeze. The reason it doesn’t freeze is because the sun shines down on the water in the Gulf of Mexico, several thousand miles off. You may wonder what the Gulf of Mexico several thousand miles off has to do with Norway. Well, the boiler way off in my cellar heats the water in the pipes and that heats the radiator in the farthest room in my house. In the same way the sun heats the water in the Gulf as if it were a big boiler and from this Gulf a warm stream of water, called the Gulf Stream, flows as if it were a river in the ocean, all the way across the ocean from the Gulf of Mexico to the shore of Norway and warms the fiords.