All about the tub: what it is and why. All about the tub: what it is and why Ancient recipes for pickling greens in wooden tubs

The tub is designed for home-made preparations: salting, urinating, pickling. The difference between a barrel and a barrel is that the barrel is always vertical.

Russian craftsmen learned how to make cooperage products in the 10th century. These products had the shape of a truncated cone or cylinder. Such a container was called "kad". This word has Greek roots and means "bucket" or "mug" in translation. The mention of "kadi" can be found in the "Tale of Bygone Years", which dates back to 997. The technology for creating cooperage products was improved, but their appearance has come down to our times with virtually no changes.

Cedar wood is best suited for making tubs. It is strong and beautiful, has a homogeneous structure. It is easy to process and polish this wood, and when it dries, it does not crack.

Therefore, cedar products, subject to the manufacturing technology, are always durable and of high quality.

The unique antibacterial properties of cedar wood are also in demand for home-made preparations.

After all, pickles should be stored for a long time. In a tub of cedar, they will not turn sour or become moldy. The taste of salted, pickled and pickled vegetables depends on how well the fermentation process went.

In Russia, tubs, like other cooperage products, were used everywhere. They were in every home, and performed many functions. Sauerkraut, pickled apples, pickles or mushrooms - all this was harvested in tubs. And only as long as needed was kept.

In summer, fresh fruits and berries were stored in wooden dishes. Here, the heat-insulating properties of wood were in demand. Fruits and berries in a cedar tub did not wrinkle or overheat, which created ideal conditions for long-term storage.

Siberian cedar was considered the best tree for making wooden barrels and tubs. They didn't call it the medicine tree for nothing. A plant that can be compared in usefulness with cedar simply does not exist.

People have noticed that in cedar dishes, products are not only stored longer, but also acquire healing properties.

A tub of cedar wood can also be used to store water. Of course, now water tanks are produced from various modern materials. But none of these materials is capable of providing long-term storage of water. And certainly will not fill it with useful properties in the way that cedar can do.

Preparation of cooperage products for use

A cedar barrel or barrel must be treated before use. Processing is needed to eliminate microbes and enhance the aroma of wood. Boiling water does the job best.

Of course, it is not necessary to boil water in a cedar barrel (and it is unlikely to succeed). The procedure for steaming a barrel looks like this:

Heated stones are placed at the bottom;

Then, boiling water is poured on these stones, which causes the formation of steam;

The tub is closed for several minutes with a lid so that the steam does not escape;

After the evaporation stops, remove the lid and rinse the tub with hot water;

It is also good to treat the tub with a broom: juniper, oak or birch;

Let the containers dry.

All these actions must be carried out before the first use of the coil, and it is very desirable - before each subsequent one.

Treatment of wooden utensils for use as cutlery

Dishes and kitchen accessories made of natural wood are recommended to be processed before the first use. Processing does not take long. It allows you to improve the appearance of dishes and increase its service life.

New wooden utensils should be completely coated with natural oil without a strong smell. As a rule, this is flaxseed, but regular sunflower oil is also suitable. Preheat the oven to 200-250°C and turn off. Place the dish in the oven and leave it there until it cools. After that, the dishes are ready for use, including daily use.

Caring for wooden utensils

Do not dry washed wooden utensils and wooden cutting boards near a heat source: the wood may dry out and warp. It is better to dry in a ventilated place.

How to wash wooden dishes

After use, wooden utensils must be washed in hot water with a sponge or brush with ordinary dishwashing detergent, or, instead of detergent, you can use old effective products - lye or soda. Then wipe dry. If wooden utensils smell of mold (this happens when they are stored in dampness), add a little vinegar to hot water and rinse it with the resulting solution.

Ways to remove the smell of onion and garlic from wooden (not painted inside) dishes and cutting boards

• wipe with dry salt;
• pour boiling water over and wash with soap and water, then rinse with cold water;
• pour boiling water over and rub with fine sand with a brush (drive along the wood fibers), and then rinse with cold water.

How to wash pickling tubs and wooden barrels

New tubs are first steamed by pouring boiling water into them; the barrel is shaken so that the staves get wet, and the water is left to cool, after which it is washed with cold water.

To wash the barrel after long-term fermentation or salting, several large pieces of quicklime are placed on the bottom of it, filled with water and covered with a lid. The resulting abundant steam impregnates the wood of the barrel, extracts acids from it. Then, adding a few more liters of water, the barrel is strongly shaken to wash its walls. After 2-3 hours, the lime water is poured out and the barrel is rinsed well. Barrels washed with lime do not mold for a long time.

In the event that it is necessary to clean the barrel from mold, you need to take 100-200 g of washing soda or ash, dissolve it in hot water, pour it into the barrel and rinse it well. After that, the barrel must be steamed.

So that the barrels do not dry out, it is necessary to pour water into them from time to time.

Hoop processing

Hoops on black iron tubs should be cleaned annually with sandpaper, then painted with red lead and drying oil or oil paint. It is impossible to paint the entire barrel, as food absorbs even a faint smell of paint and becomes unusable.

Ancient recipes for salting herbs in wooden tubs

There are many traditional recipes for harvesting in wooden tubs that have been used for many generations. For example, an old recipe for pickling herbs in a tub. First, the greens are prepared, they need to be washed, peeled and cut. The prepared greens are scalded with boiling water, after which, the greens are dipped in cold water for a while.

In order to make it easy to immerse and pull out the greens, they place it on a sieve, by the way, pouring boiling water over it is also most convenient on such a sieve. After the cooled greens are pulled out, they are placed in a tub and poured with pre-prepared brine. The brine recipe is 50 grams of salt, 20 grams of tarragon, 50 grams of red capsicum and 400 grams of dill per 10 liters of water.

Then they put a wooden circle on the greens, which is included in the delivery of the tub, and press down. They store harvested greens, according to tradition in the cellar, although of course any cool room will do.

An old recipe for pickling cucumbers in an oak tub

A simple recipe for pickling cucumbers in a tub. It is designed for a fairly voluminous tub, but if desired, it can be recalculated, it is important to maintain the proportions of the ingredients. For 50 kilograms of cucumbers, you will need one and a half kilograms of dill, 300 grams of garlic, 300 grams of celery or parsley, 300 grams of horseradish roots, half a kilogram of blackcurrant leaves and cherries, approximately equally.

Cucumbers are selected fresh, not too large and not overripe. They are washed, and then soaked in cold water for 5 to 7 hours. A layer of leaves, dill, horseradish and spices is placed at the bottom of the barrel. After that, the cucumbers are placed in a tub. It is advisable to fold them as tightly as possible, so less brine is required. Each layer of cucumbers is covered with spice leaves. Then the tub is filled with brine, consisting of 800 grams of salt per 10 liters of water.

Now it remains to cover the cucumbers with a circle on which the load is placed. It is better to store cucumbers in a cool room, for example, in the underground.

A tub is a cylindrical vessel. It is made of small specially shaped boards (so-called rivets) that are connected with a metal or wooden ring. The hoop tightly tightens the boards, which ensures the impermeability of their joints. The tub has only a sealed bottom and a simple lid that is easy to lift.

Where did the name come from

What the word "tub" means is quite easy to explain. It comes from the ancient Greek "kados", which was called any vessels and containers. Perhaps the word best denotes the purpose of this cooperage product. In fact, a tub is a vessel in which you can put anything:

• bulk products: flour, grain;
• liquids: kvass, water;
• pickles and marinades.

Such a versatile tool. It can even be used for short-term storage of wine, but you cannot cook this wonderful drink in it. And this comes close to the question of how a barrel differs from a tub.

Such same and different capacities

The tub differs from the barrel in several details. First of all, she can only take a standing position. The lid can be easily removed so that you can get the right amount of food from the container at any time. The barrel can be turned over and rolled. The tight lid prevents the contents from spilling out. But at the same time, it cannot be endlessly opened and tightly closed to take, for example, one cucumber. Otherwise, the hoops holding the rivets will stretch, and the barrel will have to be repaired. To prevent this from happening, either goods intended for transportation or liquids are placed in the container, which can be poured through a hole, closed if necessary with a plug.

But the tub also has its advantages: it can be opened at any time. For its maintenance, it is less often necessary to contact the cooper for pulling up the hoop. Under the lid, directly on the food, you can put oppression, which is simply necessary for the preparation of delicious pickles.

03.06.2015

Our ancestors did not have the word "dishes". What could be eaten from was called a "ship". And what could be drunk from was called a "vessel". As a rule, in Domostroy, the word "vessel" is used as a general word in order to name almost all tableware. The first mention of the word "dishes" dates back to the seventeenth century. The production of dishes was manual, and they made it from simple clay.

POT

The pot - ("gornets") and "potter" ("gornchar") come from the Old Russian "gran" ("horn" - a melting furnace), according to V. Dahl: (also for flowers) - a rounded, rounded clay vessel of various kind, scorched on fire. It is also a low stable vessel with a wide neck, which can have a variety of purposes. Korchaga, south makitra, the largest pot, a turnip, with a narrow bottom; pots or pots for melting, glass-making, more or less the same; chanoy pot, tamb. estalnik, ryaz. the needle-holder, of the same species, is equal to the kashnik, but only smaller. The pots are called: mahotka, potty, baby. High pots, narrow-necked, for milk: glek, balakir, krinka, Gornushka, Gorlach. For many centuries it was the main kitchen vessel in Russia. It was used in the royal and boyar kitchens, in the kitchens of the townspeople, in the huts of the peasants. The shape of the pot did not change throughout its existence and was well adapted for cooking in a Russian oven, in which the pots were on the same level with burning firewood and were heated not from below, as on an open hearth, but from the side. The pot, placed on the bottom of the stove, was surrounded around the lower part with firewood or coals, and thus turned out to be engulfed in heat from all sides. The shape of the pot was successfully found by the potters. If it was flatter or had a wider opening, then the boiled water could splash out on the hearth of the furnace. If the pot had a narrow long neck, the process of boiling water would be very slow. The pots were made from special potting clay, greasy, plastic, blue, green or dirty yellow, to which quartz sand was added. After firing in the forge, it acquired a reddish-brown, beige or black color, depending on the original color and firing conditions. The pots were rarely ornamented; narrow concentric circles or a chain of shallow dimples, triangles, squeezed out around the rim or on the shoulders of the vessel served as their decoration. Brilliant lead glaze, which gave an attractive appearance to a newly made vessel, was applied to the pot for utilitarian purposes - to give the vessel strength and moisture resistance. The absence of decorations was due to the purpose of the pot: to always be in the stove, only for a short time on weekdays to appear on the table during breakfast or lunch.

POT BRATINA

Bratin's pot - the dishes in which food was served to the table, differs from an ordinary pot in handles. The handles are glued to the pot so that it is convenient to take them, but they should not go too far beyond the dimensions of the pot.

OIL POT

A pot for heating oil - a specialized form of ceramic utensils, had a wavy border and a handle for removing it from the stove.

goose

Goose dish - ceramic utensils for frying meat, fish, cooking casseroles, scrambled eggs in a Russian oven. It was a clay pan with low (about 5-7 cm) sides, oval or, less often, round. The whisk had a shallow groove for draining fat. The patch could be with or without a handle. The handle was straight, short, hollow. A wooden handle was usually inserted into it, which was removed when the patch was installed in the oven.

ENDOVA

Endova - low, large ceramic, tinned brother, with a stigma, for beer, home brew, mead; in the valley they serve drinks at feasts; it is also found in drinking houses and taverns, on ships, etc. Peasants call a valley and a wooden, tall vessel, a jug, a horseshoe.

ROASTER

Brazier - a stove in the form of a vessel filled with hot coals. Braziers are one of the primitive kitchen utensils, and our use of them is decreasing day by day. Among the Turks and in Asia Minor, there are various forms and types of braziers, and their use also has different purposes, for example, for brewing coffee, for lighting pipes, and so on.

KANDYUSHKA

Kondyushka, kondeya - the same as the valley. Vyatka, Nizhny Novgorod, Ryazan, Smolensk, Tambov, Tver provinces. This is a bowl, small in size, made of wood or clay, sometimes with a handle, used to drink kvass, melt butter and serve it on the table.

CANOPKA

Kanopka is an earthenware vessel that functions as a mug. Pskov province.

KACEIA

Katseya - in the old days a brazier, according to the explanation of the ABCs, "a vessel before censing." Katsei in the old days were made with handles, clay, stone, iron, copper and silver. Archbishop Filaret (Gumilevsky) sees sprinkler bowls in Katsei, pointing to the Czech "katsati" - to sprinkle with water.

KASHNIK POT

Kashnik is a small pot with one handle. It was intended for frying and serving thick (second) dishes and cereals.

Kiselnitsa

Kiselnitsa - a large bowl with a spout. Kiselnitsa - a jug for serving jelly on the table. A handy item for a ladle and for a ladle and for a mug, as well as with a spout for draining the rest of the jelly.

KORCHAGA

Korchaga is a large clay vessel that had the most diverse purposes: it was used for heating water, brewing beer, kvass, home brew, brewing - boiling laundry with lye. Korchaga could have the shape of a pot, a jug with an elongated, almost cylindrical body. Korchagi-jugs had a handle fixed on the neck, and a shallow groove - a drain on the rim. In pots, beer, kvass, and water were poured through a hole in the body, located near the bottom. It was usually sealed with a cork. Korchaga did not have, as a rule, a lid. When brewing beer, the neck was covered with canvas, smeared with dough. In the oven, the dough was baked into a dense crust, hermetically sealing the vessel. When water was boiled, the linen was boiled, the vessel was covered with a board after the fire in the furnace burned out. Beer, kvass, water was poured out of the pot through a hole in the lower part of the body. Korchagi were widespread throughout Russia. In each peasant household there were usually several pieces of different sizes, from half-bucket pots (6 liters) to two-bucket pots (24 liters). 2. Same as tagan. In Kievan Rus 10-12 centuries. an earthenware vessel with a sharp or round bottom, widening upwards, with two vertical handles at a narrow neck. It is similar in shape to an ancient amphora and, like an amphora, was intended for storing and transporting grains and liquids. Images of the korchaga are available in ancient Russian miniatures. Fragments of them are often found during archaeological excavations of ancient Russian cities. On a korchag found in the Gnezdovsky mound, the word “pea” or “pea”, i.e. mustard seeds, mustard, is scratched. This word is the oldest Russian inscription (beginning of the 10th century). There are also other inscriptions. So, on an 11th-century vessel found in Kyiv, it is written “This korchaga is full of grace” (that is, “This full korchaga is gracious”). In modern Russian, the word "korchaga" refers to a large, usually clay pot with a very wide mouth. In the Ukrainian language, the idea of ​​a korchag has been preserved, as a vessel with a narrow neck.

KRYNKA (KRINKA)

Krynka - a linen vessel for storing and serving milk on the table. A characteristic feature of the krinka is a high, rather wide throat, smoothly turning into a rounded body. The shape of the throat, its diameter and height are designed for the girth of the hand. Milk in such a vessel retains its freshness longer, and when soured, it gives a thick layer of sour cream, which is convenient to remove with a spoon. In Russian villages, clay bowls, bowls, mugs used for milk were also often called krinka.

JUG

A jug - a derogatory jug, a kukshin, a kuka - an earthenware, glass or metal vessel, relatively tall, barrel-shaped, with a bulge under the throat, with a handle and a sock, sometimes with a lid, an urn, a vase.

JUG KRUPNIK

Krupnik jug (or pudovik) - a container for storing bulk products (15-16 kg.).

KUBYSHKA

A small egg - the same as a ladle, a salt shaker, round in shape, with a lid. A clay vessel with a wide body, sometimes with a handle. Vladimir, Kostroma, Samara, Saratov, Smolensk, Yaroslavl provinces.

LATKA

Latka is an ancient clay oblong frying pan for frying vegetables. The patches were usually closed with a clay lid, under which the meat is not so much fried as steamed - “spun” in its own juice. Vegetables are "spun" under the lid in sour cream or butter. Patches were widespread both in cities and in villages as early as the 15th-17th centuries, and were used in peasant farming until the middle of the 20th century.

BOWL

Bowls - small clay or wooden bowls for individual use. There were special "lean" bowls, which, together with similar pots and spoons, were used only on fast days. In the wedding rituals of the northern provinces, a bowl, along with wedding bread and other utensils, was sewn into a tablecloth, which the young had to embroider after visiting the bath. With the help of a bowl, they guessed: before going to bed, the girl put a bowl of water, on which a “bridge” of straw was formed, at the head of the bed or under it, asking her future husband to lead her across the bridge. On the day of St. Andrew the First-Called, November 30 (December 13), the girls set a bowl of porridge on the gate and whispered: “Narrowed and narrowed, go eat porridge with me!” - after which they should have dreamed of the image of the groom. The use of a bowl in folk medicine is known. During a special type of treatment - "sprinkling" - a bowl of water was placed in an empty hut, salt, ash, and coal were laid out in the corners. A person who came to the healer for treatment had to lick the objects laid out in the corners and drink them with water from a bowl. At this time, the healer read slander. On the third day, a thunderbolt was given to a person and slander was verbally transmitted. In the treatment of dormouse (abdominal disease), the healer asked for a bowl, which "would include three damasks of water", hemp and a mug. He put a bowl of water on the patient's stomach, lit the hemp and wrapped it around the patient. After that, he lowered the hemp into a mug, and put the mug in a bowl and read slander. The cries of the patient during the treatment were attributed to "removal of evil spirits." After the end of treatment, the healer gave the patient water to drink. The term bowl has been known since ancient times. In the XII century. Daniil Zatochnik called a large common bowl from which several people ate "salt". In the XVIII-XIX centuries. the term bowl was common throughout Russia. At this time, other utensils - a dish, a plate, a bowl - were sometimes called a bowl.

JAR

Oparnitsa - a ceramic dish, a pot in which dough is prepared for sour dough. Utensils for preparing sourdough and nursing dough for pies, white rolls, pancakes, was a clay vessel, round, with a wide neck and walls slightly narrowing towards the pallet. On the inside, the jar was covered with glaze. The height of the jar varied from 25 to 50 cm, the neck diameter was from 20 to 60 cm. To prepare the dough, leaven (usually dough left over from previous baking) was placed in warm water, mixed with half the flour needed to make bread or pies, and left in a warm place for several hours. After souring, the dough, if it was intended for baking rye bread, was transferred to a bowl, sourdough, flour was added, kneaded and, having closed it tightly with a lid, put it in a warm place. If the dough was set for pies, then it was left in a jar, flour, eggs, sour cream were added, kneaded and left to approach. In the popular mind, the word "opara" was interpreted as an unfinished, unfinished business. In case of unsuccessful matchmaking, they usually said: “They returned with the dough”, and if the matchmakers knew in advance that they would be denied matchmaking, they said: “We went for the dough.” The term was used throughout Russia.

BOWL

A bowl - (flat) low, wide, sprawling vessel, b. h. clay, scull; patch, clay pan, round or long.

PADDER (MILKING, MILKER)

A milking utensil is a wooden, earthenware, copper vessel with an open wide neck, a spout located in the upper part, and a bow. Clay and copper vessels had the shape of a pot, wooden ones repeated the shape of a bucket with walls expanded upwards. The pail was usually made without a lid. Freshly milked milk was protected from dust by a thin linen cloth tied around the neck of the vessel. Milk, closed immediately after milking with a lid, could turn sour. The pail was always bought with the cow. However, it could not be taken with a bare hand. It was passed from floor to floor, from mitten to mitten, it was lifted from the ground, blessed. If the cow was not milked in a new place, the sorcerer baptized the animal with horns, hooves, nipples with a pail of water, whispered a plot and sprayed it with water from the pail. For the same purpose, all other pails were filled with water to the brim. Pailers were distributed throughout Russia under various names derived from the word "milk".

POLEVIK POT

Polevik pot - polevik, raspberry, polnik, polyukh, polyushek, jug - a ceramic vessel for drinking in the field.

RYLNIK

Rylnik - a vessel for churning and melting cow butter, was an earthenware vessel with a wide neck, round in cross section, slightly tapering towards the bottom. In the upper part of the body there was a short spout - a "stigma" or a small hole for draining buttermilk and melted butter. On the side of the body opposite to the spout there is a long clay straight handle. When churning butter, sour cream (cream, slightly sour milk) was poured into the topnik, which was churned with a whorl. The oil that had churned into a lump was pulled out, washed, and put into an earthenware basin. Buttermilk was poured into a tub for livestock swill. When reheating, the firebox filled with oil was placed in a well-heated stove. The melted butter was poured into a wooden tub. The oily curd mass remaining at the bottom of the topnik was used to make pies and pancakes.

WASH BASIN

Washbasin - ceramic dishes for washing. Hung on a leather strap. It was made in two versions: with one neck and with two.

TURTLE

Turtle is a small ceramic bowl. Intended for secondary dishes - salads, pickles and seasonings in ancient Russia

Modern earthenware

To this day, pottery craftsmen create with their own hands ordinary and not very, but undoubtedly eco-friendly dishes for the kitchen of modern housewives.

Peasant going to haymaking pesterem behind the back. Olonets lips. 1901

Today I am adding a big addition to our dictionary - from a very sensible book-encyclopedia "Russian Izba" ("Art-SPB", 2004), created on the basis of the study of genuine peasant household items stored in the Russian Ethnographic Museum in St. Petersburg.

All photos are scanned from the same book.

Tub, outrigger, bucket, bench, tub, kvasshnya, ladle, cradle, box, yoke, trough, purse, krinka, kukhla, casket-teremok, tub, flint, bench, pester, bowl, headrest, supply, samovar, svetets, concealment, chest , tub

Tub- a wooden container for lifting water from a well or a river in the form of a vessel, round in cross section, with a wide top and a body narrowed to the bottom, with iron hoops and ears through which a bow is threaded. Lifting water for two buckets (about 24 liters) from a deep well for many years required strength and ease of use from the bucket, which was achieved using oak wood, which is characterized by high hardness, resistance to moisture, i.e. the ability not to swell in water, but, on the contrary, to become stronger. Iron hoops well tolerated the impacts of the bucket on the walls of the well log house, unlike wooden ones. The oak tub, bound with iron, containing a large amount of water, was quite heavy, so the water in it was taken out with the help of a lever device - a crane or a gate with a chain.

Outrigger- a flat wooden block with a handle for knocking out laundry when rinsing or for rolling laundry on a rolling pin. Rolls were made mainly from light woods - linden or birch. The upper front surface of some rolls was decorated with notched carvings and paintings.

Bucket- wooden container for water transfer. In Russia, it was traditionally made by coopers from spruce, pine, aspen planks - staves. The wood of these trees was distinguished by lightness, strength, and moisture resistance. It made it possible to make the bucket light, which was much appreciated, and reliable in operation. The hoops that tightened the frame of the bucket in the upper and lower parts were made from willow, bird cherry, lilac, the branches of which were flexible and strong. A bow was also made from them, inserted into the “ears” - a continuation of the rivets. The most widely used bucket in the form of a truncated cone. The peasants liked it because it splashed less water and was more durable. Coopers always made buckets “to lift a woman”, i.e. such that a woman can easily carry them on a yoke. The standard capacity of a Russian bucket is about 12 liters.

Zalavok-

1) a long box with a lid, used for storing household utensils and as a bench;

2) a low cabinet with doors and two or three shelves for dishes and other kitchen utensils, as well as some products, located on a bench near the stove;

3) the space in the lower part of the Russian stove for storing dishes, closed by a door.

Tub- a container for storing pickles, fermentations, urinations for the future, was also used for kvass, water, for storing flour, cereals. As a rule, the tubs were cooperage work, i.e. were made from wooden planks - rivets, tied with hoops. The tubs were made from the wood of deciduous trees: aspen, linden, oak; hoops - from the branches of willow, lilac, bird cherry, hazel. For pickles and urination, oak wood was especially valued, containing preservatives that kill putrefactive bacteria, and adding additional flavor and taste to pickles. The aspen tub was mainly used for fermenting cabbage, which kept white and crisp in it until spring. Tubs were made in the form of a truncated cone or cylinder. They could have three legs, which are a continuation of the staves. A necessary accessory of the tub was a circle and a lid. The products placed in the tub were pressed in a circle, oppression was laid on top. The tubs were different in size: the height ranged from 30 to 100 cm, the diameter - from 28 to 80 cm.

Kvashnya- earthenware or wooden utensils for fermenting dough. Wooden was made of linden, aspen, oak. It could be hollowed out from a single piece of wood or be cooper, i.e. made up of planks - staves, tightly fitted to each other and tied with hoops made of wood or iron. The sours were round in cross section with walls expanding towards the upper edge. The height varied from 50 to 100 cm, the diameter of the top - from 60 to 120 cm.

Ladle- a wooden or metal vessel for drinking and pouring kvass, etc. Distributed in Russia from antiquity to the middle XIX century. It has the shape of a boat with one highly raised handle or two - in the form of a bird's head and tail. Depending on the purpose, portable, mansion, and cellar buckets were distinguished. For royal awards for military prowess or embassy service, there were award ladles with a double-headed eagle and a name minted on the bottom. In accordance with the shape of the ladles, certain types of them were developed: northern ladles, Moscow, Kozmodemyansk, Tver, Yaroslavl-Kostroma. Particularly distinguished were the northern ladles - "liquor" and Kozmodemyansk ladles - small scoops. Moscow table ladles are typical boat-shaped ladles made of wood or burl, known in Moscow Russia in XVI - XVII centuries Such a bucket has a flat bottom, a keeled nose and a horizontal handle on a narrow neck rising above the body. Along the edge of the Moscow ladle was decorated with floral ornaments. Kozmodemyansk ladles, hollowed out of linden, differing from Moscow ones in large size and depth (some of them could hold up to 2-3 buckets), were close to them in shape. Small Kozmodemyansk ladles - scoops XVIII - XIX centuries - had the shape of a cup with a rounded, slightly flattened bottom, a pointed nose and a handle with a slotted loop and a hook for hanging a bucket. Tver ladles, known from XVI c., hollowed out from the root of a tree and having the shape of a boat, are characterized by a body more elongated in width than in length, with a wide front side, decorated with ornamental carvings. The body is completed on one side with two or three horse heads on a rising narrow neck, and on the other side with a massive faceted hilt in the form of a “stalk”. Small northern ladles "liquor" XVI - XIX centuries were made by Vologda craftsmen and served for scooping from large ladles. Their peculiarity is a spherical bottom and a handle in the form of a bow, decorated with a slot in which ducks predominated.

Cradle- a device for sleeping and rocking a baby. In Russia, there were four types of cradles, based on the design and material. Cradle in the shape of a rectangular wooden frame covered with canvas. The ends of the frame protrude in the form of turned balls, into which iron rings were screwed for hanging. The same type includes cradles made of hoops, also covered with canvas. Another type is a cradle in the form of a rectangular wooden box tapering downwards with a bottom formed by two transverse bars. Two bows were attached to the walls for hanging. The walls outside were often painted. The third type of cradle is an oval or rectangular bast box. The bottom was woven from a hemp rope, a bast in the form of a net. And the fourth type is wicker cradles (made of wicker, flax, straw). All four types of cradles have one thing in common - these are hanging cradles. The appearance of cribs on bent legs should be considered a later tradition.

box- container for storage and transportation of small household belongings, clothes, books. It was made from bent aspen, linden bast in the form of a high cylinder with a hinged wooden or top-mounted lid or a rectangular box with rounded corners, with a hinged flat or convex lid. Oval cross-section boxes with lids, like those of a cylindrical box, were also quite widespread. The bottoms of the boxes were made of thin boards and inserted into a special groove in the walls, where they were reinforced with wooden pins, stitched with bast, bast, pine root. Rectangular boxes with oval corners were often bound with metal strips. Sometimes bound with strips of black or tinned metal, they were additionally decorated with metal perforated overlays at the corners of the lid or near the key. Under the iron fittings of such boxes in XVII -first half XVIII in. light-coloured or green-colored mica was often used. Along with boxes decorated with metal, boxes decorated with paintings were widespread - on the side walls and the upper plane of the lid. The painting was usually done with tempera, the surface of the bast box was previously oiled several times.

rocker- a device for carrying buckets, buckets, baskets. It was made from linden, aspen, willow, the wood of which is light, flexible, and resilient. In Russia, bent rocker arms were most widely used. They were bent from steamed wood, giving the shape of an arc. A yoke of this type was conveniently located on the shoulders of a woman who held it with her hands. Buckets, put on the ends of the yoke in specially cut recesses, hardly swayed when walking. In many regions of Russia, there were also rocker arms carved from a wide and durable board. The straight board narrowed to the ends, and in the middle there was a cutout for the neck. Buckets of water were fixed on long hooks descending from the ends of the yoke. A yoke in the form of a round stick with movable hooks at the ends, well known in Western Europe, was rarely seen in Russia.

Korchaga- an amphora-type vessel with rounded plastic shapes, common in Kievan Rus in X-XII centuries Later clay vessels in the form of a pot with a very wide socket for heating water, cooking cabbage soup, beer, kvass, etc. were also called. Korchaga could have the shape of a jug with a handle attached to the neck, and a shallow groove - a drain on the rim. As a rule, the korchaga did not have a lid: when brewing beer, the neck was covered with canvas, smeared with dough. In the oven, the dough was baked into a dense crust, hermetically sealing the vessel. Korchagi were widespread throughout Russia. In each peasant farm, there were usually several pieces of different sizes - from half-bucket (6 l) to two-bucket pots (24 l).

Wallet- a travel shoulder container for carrying products, woven from birch bark strips, less often bast using the oblique technique, occasionally straight weaving. The purse has a simplified rectangular shape, closed with a triangular valve. The flap is held in place by ropes that are wrapped around special pieces of wood inserted along the open top of the pouch. Straps made in various ways from birch bark, leather, canvas, hemp rope are attached to the back wall of the purse. Small purses were made for children, up to 40 cm high, 20-30 cm wide, for adults, respectively, more. The advantage of birch bark purses was that the products in them kept fresh for a long time, and did not freeze in winter. The purse was indispensable during the hay harvest, in fishing and hunting, on a long journey.

Krinka- a clay vessel for storing and serving milk on the table. A characteristic feature of the krinka is a high, rather wide throat, smoothly turning into a rounded body. The shape of the throat, its diameter and height are designed for the girth of the hand. Milk in such a vessel retains freshness longer, and when soured, it gives a thick layer of sour cream, which is convenient to remove with a spoon.

Kukhla- a vessel for carrying drinks over a short distance and serving them on the table, is a small cooper's barrel made of oak staves, with two bottoms. The body of the barrel is horizontal and has four short legs. In the upper part of the kitchen there is a small spout for draining, a hole with a cork for pouring a drink, a carrying handle.

Casket-teremok- a container for storing especially valuable things: money, jewelry, documents, a kind of chest. It has the shape of a deep, rectangular (square) box with a hinged, four-sided lid with a flat top. An iron bracket or ring-handle was usually fixed on the lid. Large caskets, reaching a height of 50 cm, had two compartments inside: the first - the casket itself, and the second - a hipped lid. Such caskets were called "caskets about two fats." Each compartment was locked with an internal lock. Caskets were made of metal, bone, but mostly of wood - pine, oak, cypress. Wooden caskets were bound with strips of iron, decorated with paintings, pasted over with bone plates.

Lokhan- a container for washing clothes, washing dishes, washing, was made of spruce, pine wood in a cooperage way. The choice of these rocks for riveting was explained by their lightness and moisture resistance. The tub was distinguished by low sides and a wide round or oval bottom. They were made with or without legs, but always with two handles - "ears". The tubs were, as a rule, large in size (about 70-80 cm in diameter).

Flint- a device for producing fire, is an oval-shaped metal plate with open ends, which are bent inward or outward so that rings are formed - "antennae". This form of flint and flint was common throughout XIX - early XX in. In earlier times, in Russian life, a flint was known, which had the shape of a dagger without a handle, with blunt edges and a sharp end. Its length ranged from 9 to 30 cm. To obtain fire, it was necessary to have flint and tinder in addition to flint. The man who made the fire struck the flint with a flint, and the sparks that appeared at the same time were caught on tinder, lying in a box with a lid - a tinderbox. The fire flared up in a box, from where it was transferred to birch bark, straw, tow, pine coals or seryanka - homemade matches. The fire was extinguished after its use by closing the lid of the box. The fire obtained with the help of a flint and flint was considered especially beneficial for humans. Flint, flint and tinder were used by Russian peasants as the main means of making fire until the 1920s. Matches. Invented by the German chemist Kamerer in 1833, they were not widely used in the villages, despite the fact that they were sold in shops, stores, and fairs in large quantities. Some groups of the Russian population, for example, the Old Believers, did not use matches at all, considering them to be "demonic instigation." It was generally accepted that fire lit with matches did not have the beneficial properties of fire produced with the help of flint and flint.

bench - a type of furniture for sitting and sleeping, characteristic of the European Middle Ages and Ancient Russia. In Russia existed until the first quarter XVIII in. It differs from a simple bench in the back, hinged to the seat, which can be shifted to any of its long sides. If it is necessary to arrange a sleeping place, the backrest on the top, along the circular grooves made in the upper parts of the side stops of the bench, were thrown to the other side of the bench, and the latter was moved to the bench, so that a kind of bed was formed, bounded in front by a “crossing”. The back of the bench was often decorated with through carvings, which significantly reduced its weight.

Pester- travel shoulder container for carrying products, picking berries, mushrooms, etc., woven from birch bark or bast. The shape of the pester is close to the purse.

bowl-

1) dishes, most often made of clay or wood, for cooking and eating food, is a low flat vessel, round or oblong in shape, with sides expanding upwards, sometimes decorated with paintings or carvings;

2) a lighting device consisting of a flat vessel with a recess inside, a tube or a cylinder with a tube for a lamp (wick). For bowls, they used home-made clay vessels, any flat metal utensils. Hemp, flax, rags served as lamps. Fat, animal fat, vegetable oil were poured into a bowl with a wick.

Headrest- a travel chest for storing and transporting money, jewelry, securities in the form of a shallow rectangular box with a sloping hinged lid and two half-ring handles on the sides. The sloping lid made it possible to turn a travel chest into a headboard when spending the night in a sleigh, in an inn or in someone else's house. The lid consisted of two parts: narrow, parallel to the bottom, and wide, sloping. Both parts of the lid were connected to each other by hinged loops. The same hinges connected the narrow part of the cover with the back wall of the headrest. The box was locked with an internal lock. The headboard inside had two compartments, they corresponded to two parts of the cover. Headrests were usually made of hard wood and bound with metal strips. Many headrests, especially XVII - early XVIII c., had a lining of colored leather, dyed paper, mica under the metal fitting. In this case, metal strips were made with notches, forming a continuous openwork coating. The inside of the lid was often decorated with paintings.

Postavets -

1) wooden chiseled tableware - a round wooden bowl on a low pallet, having the same deep lid, sometimes with a handle. The presence of a lid distinguishes the dispenser from the bowl and bowl. Postavtsy were used as dinner utensils, most often for one person. Having a lid, almost equal in size to the lower part, the open set was already two vessels for food;

2) a copper, tin, earthenware vessel on a stand or legs for serving kvass, beer;

2) a cabinet for dishes of various shapes: with open upper shelves (cupboard type), a kitchen table with a cabinet at the top, a corner cabinet on a wall on a special base.

Samovar- a device for boiling water and cooking, always made of metal, usually from brass and copper (in rare cases, from silver, steel, cast iron) and often nickel-plated. The body could have the most diverse shape: a ball, a glass, a cylinder, a barrel, a rectangular box, a pear, an egg. The upper part of the body, through which water was poured, was closed with a lid. The body ended with a pallet and four short legs. At the bottom of it was a tap for draining water. The liquid in the samovar was heated in a metal brazier that passed through the body. The upper end of the brazier went out and ended with a burner on which the “lid” was attached; the lower end was covered with a lattice. Hot coals were placed in the brazier. The fire in it was maintained by blowing air from the bottom of the brazier and an exhaust pipe with a knee, which was put on its upper part. After boiling the liquid, the pipe was removed, and the brazier was closed with a plug. To release steam on the "lid" there was an air vent - a small hole with a lid. Samovars came to Russia from Western Europe in XVIII in., where they were used to heat broths. AT XIX in. they have become widespread in all strata of Russian society. In addition to the described samovars for making tea, there were samovars designed for other purposes. So, for example, a samovar for coffee was small in size with a drawer for coals and a special device in the form of a metal frame with a canvas bag into which coffee was poured. The samovar for sbitnya - a hot drink made from honey with herbs and spices - resembled a large metal teapot with a pipe and blower.

Svetets- a device for holding a burning splinter. Svettsy had a variety of shapes and sizes. The simplest svetets was a wrought iron rod bent at a right angle, at one end of which there was a fork with three or four horns, and at the other - a pyatnik (point). Such a light was stuck with a point into the slot of a log wall, and a torch was inserted between the horns. For falling coals, a trough with water was placed under the light. Another type of lights - hanging, designed for several torches. The hanging light was hooked onto an iron bracket driven into the shelf (a long shelf located around the perimeter of the entire hut), a vessel with water was also placed below. Portable lights were more common and convenient. Small ones, consisting of a metal fork, a wooden rack and a bottom, were placed on a bench. High lights (about 1 m and above), completely forged from iron and riveted from iron rods and strips, were placed on the floor anywhere in the hut.

Skrynya- a kind of chest, casket. It usually had a rectangular, slightly elongated shape and a folding upper part, made of a tower, like a casket. It consisted of three compartments, each locked with its own key. The first was in the hinged lid, the second - in the middle part of the hide, the third, the largest, occupied the lower part. The lower part was filled with drawers and closed with doors located in the front wall. The doors could be locked with a padlock or an internal lock. Metal handles in the shape of a half ring were attached to the sides of the hide, which were used when transferring it. The hides were made of oak boards and bound with metal plates. They met in the homes of representatives of all strata of Russian society up to the era of Peter I , and at a later time only in the peasant environment. AT XVII - early XVIII in. the main centers of their production were Kholmogory and Veliky Ustyug, famous for their chest products. The cloakrooms of these two craft centers in their decoration and decoration resembled the caskets with iron fittings that were made here.

Box- (from Arabic sanduk) a large container with a hinged lid, used to store various items of clothing and household items. In Russia, the most common - wooden chests - were made from flat, tightly nailed to each other dies. Various types of wood were used for them: pine, spruce, cedar, oak, linden, aspen. The chests had internal or external locks, often these locks were made "with a secret" and their unlocking was accompanied by a melodic ringing or music. Inside the chest in its upper part, special compartments were often made for storing small things - a narrow box on the side, the entire width of the chest. Sometimes, for crumpling things in the chest, removable trays were arranged in several rows. Chests were produced in various sizes, taking into account that they could be nested in each other during transportation to the fair. Such sets of chests had special names: threes, fives, a flock - sixes, sevens. All chest production centers had distinct distinctive features. So, products from Nizhny Tagil were made mainly from pine or cedar and were completely bound with white iron - tin with an ornament of chased work. In addition, round or heart-shaped recesses were made on the side walls, where "mirrors" of polished tin were inserted. Often the lid, front and side walls of the chests were decorated with painted janor scenes. Makariev chests were decorated with strips of tin stuffed with straight or oblique lattice, or squares of tin painted with bouquets, flowerpots, fruits, birds, wreaths. The latter were called "trays". In Veliky Ustyug chests, colored mica was placed under strips of punched metal. Kholmogory masters upholstered their products with red yuft or seal skins. From the inside, the chests were often upholstered with calico, calico, pasted over with paper.

Tub- a tub with two ears on the upper cut, through the holes of which a stick is threaded for lifting, carrying. Serves for transfer of water, food storage, salting of meat and fat. Water-bearing tubs used for watering the garden, washing clothes, were made with a capacity of up to 50-60 liters.

A woman with a gang and a bucket is going to mop the floor. Arkhangelsk province. 1910

Purification of grain in a mortar. Voronezh province. 1908

Sale of sieves at the fair. Ryazan province. 1916

Coopers at work. Ryazan province. 1913

Trade at the fair with baskets, boxes, children's toys. Vladimir province. 1914

Trader of pears and kvass. Vladimir province. 1914

Sale of pottery in the village. Ryazan province. 1916

Cleaning the well with buckets and buckets. Vladimir province. 1914

The further this world moves, the more useful inventions appear. However, not only new inventions can be useful, but also things that have been used for many generations. One such invention is the good old wooden tub. Now a wooden tub can be purchased on specialized resources, one of which is: rus-bondar.ru

A lot of people identify a tub and a barrel. But it's not the same thing at all. The tub refers to the "rack" type of dishes. That is, it can only be used when it is in an upright position. However, this position for this cookware is very stable. When the tub is filled with something, it cannot be turned over. In terms of functionality, this invention surpasses many modern household items.

The first tubs were invented in the 10th century on the territory of Ancient Russia. At that time, the tub was called "kad". Kadi were placed in yards, near houses, in barns, cellars, closets, etc. They were very large. When the caddy was installed in a certain place, it was rarely transferred anywhere from it. Later, cadys were made in smaller sizes, as they began to be used not only for storing water, but also for transportation. Unlike barrels, tubs were more stable and did not spill. Thus, fluid loss was minimal. At some enterprises, modern analogues of tubs are still used.

Later, tubs began to be created in fixed sizes. This innovation was established so that these inventions could be used as containers - measures for bulk products. Around this time, people realized that not only liquids, but also food products could be stored in tubs. Most often, it was flour and grain. By the way, this use of tubs is by far the most popular. As practice shows, not a single modern invention has been able to replace a wooden tub in terms of the quality of storage of these products.

A separate type of tub, which is called "dubovik" is reserved for the storage of vegetables, fish, meat, lard and some fruits. The answer to the question why oak trees were not replaced by modern analogues is very simple: oak wood contains special preservative elements that kill putrefactive microorganisms. Moreover, the natural substances found in oak wood give the products a pleasant taste and aroma.

Wooden tubs are very convenient and functional inventions. In fact, any person living both in his house and in an apartment can acquire it. Before purchasing a tub, you need to determine in advance what exactly you will need it for, and only after that choose the type that suits you.