Old Russian utensils. Utensil. Clay dishes. Ceramic dishes of ancient Rus'. Clay utensils

The word "dishes" did not yet exist in Ancient Rus'. What could be eaten from was called a "vessel". And what could be drunk from was called a “vessel”. The first time the word "utensils" occurs in Russia in the 17th century. The production of dishes was manual, and they made it from simple clay.

The oldest clay shards, made in the technique of black-polished smoky ceramics, were found during excavations near the village of Trypillya, Poltava region, and date back to 5-6 thousand BC. Their study by archaeologists led to the conclusion that at that time there was already a highly developed culture called Trypilska. One can only guess when the potter's wheel was first promoted, but we can say with certainty that its run has not stopped so far.

In addition to its functionality, this tableware carries a deep emotional charge and serves as an example of the aesthetic education of the younger generation.

Products are gradually (during 3-4 weeks) dried, decorated and fired in tunnel kilns with hard wood (beech, hornbeam, oak, etc.) high temperature. The firing process lasts from 2 to 3 days, taking into account weather conditions, wood conditions, the amount of loading products into the furnace. One of the most crucial moments in the firing process is the moment of sealing the furnace, after which smoke occurs.

Pot

Pot - (from gornshek, gornchek, mountaineer; diminutive of gorn) in traditional Russian culture, the collective name for various, usually low, stable, wide-mouthed ceramic vessels, mainly for kitchen use. Designed for cooking and storage food products. Their shape is ideally suited for the Russian oven. The sizes of pots for different purposes are different: from small ones - for 200-300 g of porridge - to 2-3 buckets. More often they had no ornament or were decorated with circular straight or wavy stripes, as well as rows of dimples around the rim and on the shoulders. Lead glaze (watering) was also used.

The pot occupied a significant place in beliefs, sayings, wedding and funeral rites.

The ceremonial breaking of a pot was found among different peoples; so, for example, in Africa, among the Wakambs (Kenya), when making peace, the commissioners sat in a circle, placed a pot of water in the middle of the circle, swore to preserve peace, tapping the pot with chopsticks, and finally broke it with the words: “ if we violate the friendly alliance concluded here, then let us be crushed, like this pot". The blacks of the Wakikuyu tribe urinated into the pot and then broke it.

As a cultural relic, this custom was preserved in Russia in places at weddings and kept in schools. M. S. Shchepkin in his autobiography says that when he studied reading and writing with a Little Russian deacon in his childhood, when moving from the alphabet to the book of hours and from the book of hours to the psalter, the student brought a pot of porridge, a paper handkerchief and half a ruble of money; the teacher and students ate the porridge, then they carried the pot to the middle of the yard and broke it with sticks.

A list of ancient and some modern vessels, to which the term "pot" is traditionally applied in Russia.

Balakir - a tall, narrow-mouthed pot for milk, the same as a krinka.
Bratina - a large pot for serving food on the table.
Gorlach - a tall, narrow-necked pot for milk, the same as a krinka.
Glechik, glek - a tall narrow-necked pot for milk, the same as a krinka. Often has a drain and a handle.
Gornushka, Gorlach - a tall narrow-necked pot for milk, the same as a krinka.
Gorshenyatko - a small pot.
Pot-onion - a cone-shaped pot with a handle.
Pot pot, estalnik (tamb.), egolnik (ryaz.) - the same as kashnik.
A doinik is a large pot with a spout and a handle.
Kashnik, kashnichek (smaller) - a small pot for serving cabbage soup. With one outgoing or loop-shaped handle, sometimes has a drain.
Kvashnya (jar, mortar, bottling) - a large pot without handles for kneading dough. See also deja.
Korchaga - the largest pot for storing grain or a large pot with a narrow bottom, often with two vertical handles.
Krinka, krynka - an elongated clay pot for milk expanding downwards. Due to the evaporation of moisture through the pores, cooling occurs. Therefore, milk in the krinka could be stored for 3-4 days. Convenient for collecting sour cream.
Kuban - a glazed pot of sugar makers for draining molasses.
A kubatka is a tall, narrow-mouthed pot for milk.
Makitra is a large clay pot for grinding seeds, salting, etc. in the southern regions and Ukraine.
The kid is a little potty.
Mahotka - small pot or a flask with a high neck.
Moryanka - a charcoal trough.
chamber pot ( night vase) - a vessel for the administration of natural needs.
Pekulok - pekushok:
- Pekulyok (-lka), m. - a small pot, a cast-iron pot (Don., Zemetchin., Penz., Balash. Sarat.). A pot for sour cream, cream, etc. (Petr. Kuibysh., Khoper. Don., Chkal.).
- Pekulichka, w. - a small pot, a cast iron pot (Kozl. Tamb., 1849. Tamb., Penz.).
- Pekulka, w. - a small pot, a cast iron pot (Elatom. Tamb., Tr. MDK, 1911. Morsh. Tamb., Don., Sapozhk. Ryaz.). A pot for sour cream, cream, etc. (Khopyor. Don., 1969).
- Pekur, m. - a small pot, a cast iron pot (Tamb., Penz., Dal.).
- Pekush, m. - a small pot, a cast-iron pot (Lipets. Tamb., 1850-1851. Tamb. Pekush [strike.?]. Ryaz., Borichevsky, 1842-1847).
- Pekushek (-shka), m., caress. - a small pot, a cast iron pot (Keren. Penz., 1910).
- Baker, f. - a small pot, a cast iron pot (Kozl. Tamb., Archive of the Russian Geographical Society, Lipets. Tamb, Archive of the Russian Geographical Society. Elatom. Tamb., 1914.).
- Pekushka and pekushka, f. - small pot, cast iron. Pekushka (Tamb., Tr. MDK). Pekushka [strike?] (Tamb., Gub. Ved., 1847. Swan. Raven.). A small earthenware pot with handles for baking various dishes in a Russian oven (Shatsk. Ryaz., 1962).
- Pekushnik, m. - a pot with a narrow neck (Balash. Sarat., 1954).
- Pekushok (-shka), w. - a small pot for sour cream, cream (Novoannen. Volgogr., 1948-1953. Khoper. Don.).
Puposhnik - a small pot used as a medical jar.
Rukoma (urylnik), washstand, ram - a hanging pot with two diametrically located spouts and handles.
A flower pot is a vessel for fresh flowers that expands upwards, usually with a hole at the bottom for water to drain.
A strainer is a pot with one small hole in the center of the bottom.
Chugunok (stove pot) - a cast-iron, sometimes aluminum, reverse pear-shaped pot for boiling and stewing in a Russian stove.
Puppies (twins, twins, twins, twins) - two pots with one common handle, connected by sides or jumpers. One is for cabbage soup, the other is for porridge. They were used to carry food during field work.

endova

endova(Also yandova) - a type of ancient Russian brother, low and wide copper (tinned) or wooden utensils with an outflow in the form of a groove, used to serve alcoholic beverages (beer, mash, honey, wine) to the festive table (during a feast) and pour them into cups or glasses. Vessels called "yandova" were of different capacities: they could reach several buckets, but very small valleys were also made. For example, in the Kirillovskaya account book, it was prescribed: “kvass of honey yandov large 10 bowls”, “yandov black molasses two bowls”.

The vessel was made in the form of a boat, a duck, a goose, a rooster. In the 16th century, the valleys were borrowed from the Russians by the peoples of the Volga region, especially the Mordovians, Chuvashs, Maris, and Karelians, and have survived to this day as national utensils made from linden, birch, oak, maple and other hardwoods.

Tver and Severodvinsk variants are known. The best Tver valleys were carved from a burl (growth on a tree). They had the shape of a bowl on an oval or cubic pallet with a spout in the form of a trough and a handle. The Severodvinsk type of valley had the shape of a round bowl on a low base, with slightly bent edges, with a half-open toe in the form of a groove. Handles were made very rarely. The initial processing of wooden valleys was carried out with an ax, the depth of the vessel was hollowed out (selected) with an adze, then leveled with a scraper. The final external processing was carried out with a cutter and a knife.

Kanopka

Kanopka- an earthen vessel that performs the functions of a mug. Pskov province.

Kandushka

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

Korchaga

Korchaga- a large clay vessel, which had the most diverse purposes: it was used for heating water, brewing beer, kvass, home brew, boiling - 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, as a rule, 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. 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. characteristic feature krinki 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.

Pot for heating oil

Pot for heating oil- a specialized form of ceramic utensils, had a wavy border and a handle directly for removing from the oven.

Goose

Goose- ceramic utensils for frying meat, fish, potatoes, 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.

Brazier

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 e.g. for brewing coffee, smoking pipes, etc.

kacea

kacea- 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 Philaret (Gumilevsky) sees sprinkler bowls in Katsei, pointing to the Czech "katsati" - to sprinkle with water.

Kashnik pot

Kashnik- 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.

Jug

Jug- a jug touchingly, kukshin, kuka - a clay, glass or metal vessel, relatively tall, barrel-shaped, with a crevasse under the throat, with a handle and a sock, sometimes with a lid, an urn, a vase.

Krupnik pitcher

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

small egg

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- an ancient clay oblong frying pan for frying vegetables. Patches were usually closed with a clay lid, under which the meat is not so much fried as steamed - “spun” in its own juice. Potatoes, vegetables are “spun” under the lid in sour cream or oil. 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.

A 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. It is known to use a bowl in folk medicine. 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

Jar- 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. WITH inside the jar was glazed. 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.

pail

pail- utensils for milking, is a wooden, clay, copper vessel with an open wide neck, a spout located at the top, 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 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. Pills were distributed throughout Russia under different names formed from the word "to milk".

Polevik pot

Polevik pot- field worker, raspberry, polnik, pole, pole, 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

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

Turtle

Turtle- small ceramic bowl Intended for secondary dishes - salads, pickles and seasonings in ancient Rus'.

chaga
NAIL
HOLEWORK
HOLE
BALAKIR
BULL - a cup in the form of a bull.
BARREL - a barrel with a spout, neck and handle.
PUDOVIK
OYNOCHOYA - a ceramic jug with a spout of an original shape, used for pouring liquids at feasts, usually wine. The process was accelerated by three drains on the neck, which made it possible to fill three bowls at once.
OKRIN - church ceramic vessel, bowl; jug, gourlach, vase
TOPNIK
OIL CAN
TOPUSHKA
DOYNIK - a large pot with a spout and a handle on the side.
MILKING
milker
EGOLNIK, yagolnik m. ryaz. schanoy pot or kashnik. Tamb. small kashnichek (from Polish yagli, millet?). Yagolnik yaruya, two-tailed, take a tsupyznik, but eat yago! the pot boils over, daughter-in-law, take a ladle and halve it. Egol, egol m. will diminish. hislesik, a shard from broken dishes, iveren, vereshok.
DISKOS - a church saucer with a tray, on which a lamb taken out of prosphora is placed. It was supposed to place a veil-disc cover on the paten.
GORNSHEK
BURNER
GORNETSI
MAHOTOKA, GORSHENYATKO, BABY - high pots, narrow-necked, for milk: glek, balakir, krinka, Gornushka, Gorlach

Today it is difficult for us to imagine our life without dishes. Ancient people had to do without it for a long time. The primitive man began to make his first dishes from bark and wood, weaving baskets from twigs. But all these utensils were uncomfortable, you couldn’t cook in them, you couldn’t store liquids.

People tried to use all the materials at hand for food storage: shells, large nut shells, made bags from animal skins and, of course, hollowed out vessels from stone.

And only in the Neolithic era - in the last era of the Stone Age (approximately the 7th millennium BC) - was the first artificial material invented - refractory clay, from which they began to make ceramic dishes.

It is believed that a woman invented ceramic dishes. Women were more involved in the household, it was they who had to take care of the safety of food. At first, wicker dishes were simply coated with clay. And, probably, by chance, such dishes were not far from the fire. It was then that people noticed the properties of baked clay and began to make dishes from it.

To prevent the clay from cracking, sand, water, crushed stone, chopped straw were added to it. There was no potter's wheel then. Harnesses were made from clay, laid on top of each other in a spiral and squeezed. To make the surface of the dishes more even, it was smoothed with grass. Raw dishes were covered with some combustible material and set on fire. Thus, it was possible to burn the dishes from all sides.

The oldest pottery is simple in shape: the bottom is pointed, the walls expand upwards and resemble an egg, the upper part of which is cut off. Vessel walls are thick, rough, unevenly burnt. But, already having such dishes, a person was able to significantly diversify his food, learned to cook cereals, soups, stews, fry in fat and oil, and boil vegetables.

Gradually, primitive potters improved their dishes, they became finer and more perfect in shape. Ancient people sought to make it not only comfortable, but also beautiful. A variety of patterns began to be applied to the dishes. Rough dishes were covered with liquid clay and painted with mineral paints. Sometimes the pattern was scratched out with special sticks.

Most often, the dishes were decorated with a variety of ornaments, these were geometric figures, dancing people, flower rosettes, animal figures.

In addition to dishes, primitive people learned to make stoves and hearths. Bread was made in ovens. A fire was lit inside the clay oven. The walls of the oven became hot, and when the fire died down, bread cakes were placed in it.

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

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 different 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 Rus'. 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. 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. Shiny 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

Pot Bratin - dishes in which food was served to the table, differs from an ordinary pot in handles. 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, as a rule, 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. 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.

A 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 Rus'

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.

furniture in peasant hut there were not many, and it did not differ in variety - a table, benches, benches, chests, crockery shelves. The wardrobes, chairs and beds familiar to us appeared in the village only in the 19th century.

TABLE occupied in the house important place and served for a daily or festive meal. The table was treated with respect, called "God's hand", giving daily bread. Therefore, it was impossible to hit the table, climb on it for children. On weekdays, the table stood without a tablecloth, it could only contain bread wrapped in a tablecloth, and a salt shaker with salt. On holidays, he was placed in the middle of the hut, covered with a tablecloth, decorated with elegant dishes. The table was considered a place where people united. The person whom the owners invited to the table was considered “one of their own” in the family.

STORE wood traditionally served two roles. First of all, they were a help in economic affairs, helped to carry out their craft. The second role is aesthetic. Benches decorated with various patterns were placed along the walls of large rooms. In a Russian hut, benches ran along the walls in a circle, starting from the entrance, and served for seating, sleeping, and storing household items. Each shop had its own name.

The house of the nanny Arina Rodionovna in Mikhailovsky. Long shop.

The shop near the stove was called kutnoy, as it was located in a woman's kut. Buckets of water, pots, cast iron were placed on it, baked bread was laid.
Sudnaya the shop went from the stove to the front wall of the house. This shop was above the rest. Under it were sliding doors or a curtain, behind which were shelves with dishes.
Long shop - a shop that differs from others in its length. It stretched either from the conic to the red corner, along the side wall of the house, or from the red corner along the facade wall. By tradition, it was considered a women's place where they were engaged in spinning, knitting, and sewing. The men's shop was called konik, like workplace peasant. It was short and wide, in the form of a box with a hinged flat lid or sliding doors, where the working tool was stored.

In Russian life, for sitting or sleeping, they also used BENCHES . Unlike the bench, which was attached to the wall, the bench was portable. In case of a lack of sleeping space, it could be placed along the bench to increase the space for the bed, or placed at the table.

Walked under the ceiling HALF-TOOLS , on which peasant utensils were located, and near the stove they strengthened wood flooring - POLATI . They slept on the beds, and during gatherings or weddings, the children climbed there and stared with curiosity at everything that was happening in the hut.

The dishes were stored in SUPPLIERS : these were pillars with numerous shelves between them. On the lower shelves, wider, massive dishes were stored, on the upper, narrower ones, small dishes were placed. Used to store separate dishes CUP PLATE - wooden shelf or open cabinet. The vessel could have the form of a closed frame or be open at the top, often its side walls were decorated with carvings or had curly shapes. As a rule, the crockery was above the ship's shop, at the hand of the hostess.

Rarely in which peasant hut was there LOOM , every peasant girl and woman knew how to weave not only a simple canvas, but also abusive tablecloths, towels, checkered blankets, mortgages for shushpans, chests, beddings.

For a newborn, an elegant dress was hung from the ceiling of the hut on an iron hook. cradle . Swaying gently, she lulled the baby to the melodious song of a peasant woman.

A permanent fixture of the life of a Russian woman - from youth to old age - was spinning wheel . An elegant spinning wheel was made by a kind young man for his bride, a husband gave his wife, the father of his daughter, as a keepsake. Therefore, a lot of warmth was invested in its decoration. The spinning wheels were kept all their lives and passed on as a memory of their mother to the next generation.

BOX in the hut he took the place of the guardian of family life. It contained money, dowry, clothes, and simple household trifles. Since the most valuable things were kept in it, in several places it was bound with iron strips for strength, and closed with locks. The more chests there were in the house, the richer the peasant family was considered. In Rus', two types of chests were common - with a flat hinged lid and a convex one. There were small chests that looked like caskets. The chest was made of wood - oak, less often birch.

While the chest was a luxury item and was used to store expensive things, there was LAR . In shape, it was similar to a chest, but made more simply, roughly, and had no decorations. Grain, flour were stored in it, at the market they were used to sell edibles.

Peasant utensils

It was hard to imagine a peasant house without numerous utensils. Utensils are all the items that a person needs in his everyday life: dishes for preparing, preparing and storing food, serving it to the table; various containers for storing household items, clothes; items for personal hygiene and home hygiene; objects for kindling a fire, storing and using tobacco and for cosmetic accessories.

In the Russian village, mainly wooden and pottery utensils were used. Utensils made of birch bark, woven from twigs, straw, and pine roots were also in great use. Some of the wooden items needed in the household were made by the male half of the family. Most of the items were purchased at fairs, auctions, especially cooperage and turning utensils, the manufacture of which required special knowledge and tools.

The primary subject of rural life used to be considered ROCKER - a thick curved wooden stick with hooks or notches at the ends. Designed to carry buckets of water on the shoulders. It was believed that a person has strength as long as he can carry water in buckets on a yoke.

Carrying water on a yoke is a whole ritual. When you go for water, two empty buckets should be in your left hand, a yoke in your right. The rocker had the shape of an arc. It lay comfortably on the shoulders, and the buckets, dressed at the ends of the yoke in recesses specially cut out for this, hardly swayed when walking.

OUTRIGGER - massive, curved upward wooden block with a short handle - served not only for threshing flax, but also for knocking out linen during washing and rinsing, as well as for whitening the finished canvas. Rolls were made most often from linden or birch and decorated with trihedral - notched carving and painting. The most elegant were the gift rolls that the guys presented to the girls. Some of them were made in the form of a stylized female figure, others were decorated with through holes with beads, pebbles or peas, which, when working, made a kind of “murmuring” sound.

Valek was placed in the cradle of a newborn as a talisman, and also placed under the child's head during the rite of the first haircut.

RUBEL - a household item that in the old days Russian women used to iron clothes after washing. It was a plate of hardwood with a handle at one end. On one side, transverse rounded scars were cut, the second remained smooth and sometimes decorated with intricate carvings. Hand-wrung linen was wound on a roller or rolling pin and rolled out with a rubel so that even poorly washed linen became snow-white. Hence the proverb: "Not by washing, but by rolling." The rubel was made from hard hardwood: oak, maple, beech, birch, mountain ash. Sometimes the handle of the rubel was made hollow and peas or other small objects were placed inside so that they rattled when rolled out.

To store bulky household supplies in cages, barrels, tubs, baskets of various sizes and volumes were used.

BARREL in the old days they were the most common container for both liquids and loose bodies, for example: grain, flour, flax, fish, dried meat, horsetail and various small goods.

For harvesting pickles, fermentations, urinations, kvass, water, for storage of flour, cereals were used KADKI . 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. This was done so that pickles and urinations were always in brine and did not float to the surface. The lid kept the food free from dust. The mug and lid had small handles.

TUB - wooden container with two handles. Used to fill and carry liquids. The tub was used for various purposes. In ancient times, during the holiday, wine was served in them. IN Everyday life they kept water in the tubs, steamed brooms for the bath.

LOHAN - a round or oblong wooden bowl with low edges, designed for various household needs: for washing clothes, washing dishes, draining water.

GANG - the same tub, but intended for washing in a bath.

For many centuries, the main kitchen vessel in Rus' was POT . Pots could be of different sizes: from a small pot for 200-300 g of porridge to a huge pot that could hold up to 2-3 buckets of water. The shape of the pot did not change throughout its existence and was well adapted for cooking in a Russian oven. They were rarely decorated with ornaments. In a peasant house there were about a dozen or more pots of various sizes. They valued the pots, tried to handle them carefully. If it gave a crack, it was braided with birch bark and used to store food.

To serve food on the table, such table utensils as DISH . It was usually round or oval, shallow, on a low base, with wide edges. In peasant life, wooden dishes were mainly used. Dishes intended for the holidays were decorated with paintings. They depicted plant shoots, small geometric figures, fantastic animals and birds, fish and skates. The dish was used both in everyday life and in festive use. On weekdays, fish, meat, porridge, cabbage, cucumbers and other "thick" foods were served on a dish, eaten after stew or cabbage soup. IN holidays in addition to meat and fish, pancakes, pies, buns, cheesecakes, gingerbread, nuts, sweets and other sweets were served on a dish. In addition, there was a custom to offer guests a cup of wine, mead, brew, vodka or beer on a dish.

Used to drink intoxicating drinks CHARKOY . It is a small round vessel with a leg and a flat bottom, sometimes there could be a handle and a lid. Cups were usually painted or decorated with carvings. This vessel was used as an individual dish for drinking mash, beer, intoxicated honey, and later - wine and vodka on holidays.

The cup was most often used in the wedding ceremony. A glass of wine was offered to the newlyweds by the priest after the wedding. They took turns drinking three sips from this cup. Having finished the wine, the husband threw the cup under his feet and trampled it at the same time as his wife, saying: "Let those who will sow discord and dislike among us be trampled under our feet." It was believed that which of the spouses was the first to step on her, he would dominate the family. At the wedding feast, the host brought the first glass of vodka to the sorcerer, who was invited to the wedding as an honored guest in order to save the young from spoilage. The sorcerer himself asked for the second cup and only after that he began to protect the newlyweds from evil forces.

ENDOVA - a wooden or metal bowl in the form of a boat with a spout for draining. Used to pour drinks at feasts. The valley was of different sizes: from containing a bucket of beer, mash, mead or wine to completely small. Metal valleys were rarely decorated, as they were not placed on the table. The hostess only brought them to the table, pouring drinks into cups and goblets, and immediately took them away. The wooden ones were very elegant. Favorite patterns were rosettes, twigs with leaves and curls, rhombuses, birds. The handle was made in the form of a horse's head. The shape of the valley itself resembled a bird. So the traditional symbolism was used in the decoration. A wooden valley was placed in the middle holiday table. She was considered tableware.

JUG - a container for liquid with a handle and spout. Similar to a kettle, but usually taller. Made from clay.

KRINKA - a clay vessel for storing and serving milk on the table. A characteristic feature of the krinka is a high and wide neck, the diameter of which is designed for the girth of his hand. Milk in such a vessel retained freshness longer, and when sour, it gave a thick layer of sour cream.

KASHNIK - a pot with a handle for preparing and serving porridge.

KORCHAGA - This is a large clay vessel, which had the most diverse purpose: it was used to heat water, brew beer and kvass, mash, boil clothes. Beer, kvass, water were poured into the korchaga through a hole in the body located near the bottom. It was usually sealed with a cork. Korchaga, as a rule, did not have a lid.

A poker, a tong, a frying pan, a bread shovel, a pomelo are objects associated with the hearth and stove.

POKER - This is a short thick iron rod with a bent end, which served to stir the coals in the furnace and shovel the heat.

CATCH OR ROGACH - a long stick with a metal fork at the end, which is used to grab and put pots and cast iron in a Russian stove. Usually there were several tongs in the hut, they were of different sizes, for large and small pots, and with handles different lengths. As a rule, only women dealt with the grip, since cooking was a women's business. Sometimes the grip was also used as a weapon of attack and defense. The grip was also used in rituals. When a woman in labor needed to be protected from evil spirits, they put a grip with horns to the stove. Leaving the hut, she took it with her as a staff. There was a sign: so that when leaving the owner’s house, the brownie did not leave the house, it was necessary to block the stove with a tong or close it with a stove damper. When a dead person was taken out of the house, a fork was placed on the place where he lay to protect the house from death. At Christmas time, a head of a bull or a horse was made from a grip and a pot put on it, a man depicted the body. Arriving at the Christmas festivities, the bull was “sold”, that is, they hit his head with an ax so that the pot would break.

Before planting bread in the oven, under the oven they cleaned it of coal and ash, sweeping it with a broom. POMELO represents a long wooden handle, to the end of which pine, juniper branches, straw, bast or rag were tied.

With help BREAD SHOVEL bread and pies were put into the oven, and they were also taken out of there. All these utensils participated in various ritual actions.

House of Pushkin A.S. in Mikhailovsky. Kitchen.

MORTAR - a vessel in which something is ground or crushed with a pestle, a wooden or metal rod with a round working part. Also, substances were ground and mixed in mortars. Stupas had different shapes: from a small bowl to tall, more than a meter high, stupas for grinding grain. The name comes from the word to step - to rearrange the foot from place to place. In Russian villages, wooden mortars were mainly used in everyday economic life. Metal mortars were common in the cities and in the rich peasant families of the Russian North.

Stationmaster's house in Vyra, Gatchina district. Kitchen utensils: in the corner there is a mortar with a pestle.

SIEVE AND SIEVE - utensils for sifting flour, consisting of a wide hoop and a mesh stretched over it on one side. The sieve differed from the sieve in having larger holes in the mesh. It was used to sort flour brought from the village mill. Coarse flour was sifted through it, finer flour was sifted through a sieve. In a peasant house, a sieve was also used as a container for storing berries and fruits.

The sieve was used in rituals as a container of gifts and miracles, in folk medicine as a talisman, in divination as an oracle. Water poured through a sieve was endowed healing properties, washed her child, pets for medicinal purposes.

TROUGH - open oblong container. It was made from half a whole log, hollowed out from the flat side. The trough in the household was useful for everything and had the most diverse purpose: for harvesting apples, cabbage and other fruits, for harvesting pickles, for washing, bathing, cooling beer, for kneading dough and feeding livestock. Used upside down as a large lid. In winter, children rode it down the hills, like in a sled.

Bulk products were stored in wooden boxes with lids, birch bark boxes and beetroots. In the course were wickerwork - baskets, baskets, boxes made of bast and twigs.

TUES (URAK) - a cylindrical box with a lid and a bow handle, made of birch bark or bast. Tuesas differed in their purpose: for liquids and for bulk objects. For the manufacture of a tuesa for liquid, they took skoloten, that is, birch bark, taken from a tree as a whole, without a cut. For bulk products, the tues was made from layered birch bark. They also differed in shape: round, square, triangular, oval. Tuesa different shapes and size were each hostess, and each had its own purpose. In some, salt was well preserved and protected from moisture. Others kept milk, butter, sour cream, cottage cheese. They poured honey, sunflower, hemp and linseed oil; water and kvass. In tuesas, products were kept fresh for a long time. With birch bark they went to the forest for berries.

IN last years wooden utensils passed into the category of rarities, kitchen rarities, objects of special use. IN wooden barrels wine is kept, wooden spatulas are turned over the meat in Teflon pans. A wooden coffee cup is an exception, an exclusive found in amateur kitchens.
The path from everyday kitchen utensils to a rarity, wooden utensils have passed in less than a century.

History of wooden utensils
It is impossible to say exactly when wooden utensils first appeared on the tables. The original "plates" are difficult to compare with modern ones, they rather resembled pieces of bark or hollowed out roots. And in most cases there were no plates at all. Depressions were made in the tables, in which food was placed. Ate with hands. "Plates" were then simply wiped with rags.

With the development of civilization, the shape of dishes also changed. Recesses in the table and pieces of bark gave way to bowls, plates more reminiscent of modern ones. On the territory of Europe and countries with the most ancient civilizations, fragments of wooden dishes found belong to 7th century. These were already not only functional objects, but also decorative, containing elements of carving and decorations.

Wooden utensils in Rus'
In the territory modern Russia According to the data of archaeological research, dishes made of birch bark, birch, oak were actively used by the beginning of the 10th century. The first surviving samples were found on the territory of Veliky Novgorod and in the Volga region in the territories occupied by the ancient Bulgarians. Samples of dishes related to XII century, are no longer hollowed out by hand, but turned on the prototype lathe. Such dishes were found at the excavations of Ancient Kyiv in the Church of the Tithes. By the 15th-16th centuries, the dishes were only being turned. Only a few copies were made by hand. Lathes have become commonplace.

Craftsmen engaged in the production of wooden utensils provided not only their provinces and counties with bowls, cups and spoons. In the records of customs books, you can find information about the active trade that was carried out by craftsmen who worked in Veliky and Nizhny Novgorod, Arzamas, and the Volokolamsky Monastery.

TO early XIX century, on the tables of the townsfolk and peasants, earthenware and iron utensils were completely replaced with wooden ones. In addition to ordinary plates and bowls, mortars, brothers, cups, goblets and much more were used.

Use of wooden utensils
The inhabitants of Rus' preferred deciduous trees to coniferous trees for making dishes. The cooperage was especially valued, which included glasses, tubs, and barrels for pickling cucumbers and cabbage.

In villages and cities, tubs were often used, used for carrying or storing water supplies, and for dousing in a bathhouse, and for bathing children. The name "tub" is associated with the presence of special "ears" with holes for the rocker arm or fasteners.

It is worth mentioning the "stavets", which has a lid. Depending on the size, the stave could be both a tureen and used for storing bread or other products. In the legends and songs of the bylinniks, heroes drinking a full brother are often mentioned. So called spherical dishes with a narrow top. So they kept wine, water, strong drinks.

Features of wooden utensils
Not everywhere and not always wooden utensils had only a functional purpose. The world-famous Khokhloma tableware has become a "brand", has acquired its own name. So the Semenovsky district of the Nizhny Novgorod province became famous. Khokhloma bowls and bowls do not have pretentious elements. And they recognize “Khokhloma” by the famous black background, placers of “golden” leaves and red mountain ash. Other colors are not used in the work. "Khokhloma" has lost its purely utilitarian purpose and has become the dream of collectors and connoisseurs of beauty.

No less attention in Rus' was paid to wooden spoons. Shape and size changed. But one thing remained invariably: every boy from a certain age had to carve his own spoon. When he could present a perfect example, he was considered an adult.

The advantages of wooden utensils include its environmental friendliness, durability, attractive appearance. A coffee cup made of wood will give a special aroma and taste to the drink.

The use of wooden utensils today
In the XX-XXI centuries, wooden utensils ceased to be an item of mass use. Replaced by metal, plastic, ceramic. Disappeared wooden plates and from places Catering, except for specialized ones serving dishes of Russian, Belarusian or Ukrainian cuisine. Only mortars, shovels, cutting boards remained. But they are gradually being replaced by plastic and fiberglass.

Some areas of application of the tree remained unchanged:

wine is still aged in oak barrels;
juniper barrels are used for pickling cucumbers and mushrooms;
wooden caskets are an ideal place to store honey, salt, sugar. Bugs will never start in flour if it is poured into a wooden container.

Modern housewives do not forget about salt shakers, pepper shakers, mortars, bread bins, carved by the caring hands of modern craftsmen.