The tub is intended for home preparations: pickling, soaking, pickling. The difference between a tub and a barrel is that the tub is always located vertically.
Russian craftsmen learned to make cooperage products in the 10th century. These products had the shape of a truncated cone or cylinder. This container was called "kad". This word has Greek roots and translated means “bucket” or “mug”. Mention of "kadi" can be found in the "Tale of Bygone Years", which dates back to 997. The technology for creating cooperage products has been improved, but their appearance has reached our times practically unchanged.
Cedar wood is best suited for making planters. It is durable and beautiful, has a uniform structure. This wood is easy to process and polish, and it does not crack when dry.
Therefore, cedar products, subject to manufacturing technology, are always durable and of high quality.
The unique antibacterial properties of cedar wood are also in demand for home preparations.
After all, pickles should be stored for a long time. In a cedar tub they will not turn sour or moldy. The taste of salted, soaked and pickled vegetables depends on how correctly the fermentation process took place.
In Rus', tubs, like other cooperage products, were used everywhere. They were in every home and performed many functions. Sauerkraut, soaked apples, pickled cucumbers or mushrooms - all this was prepared in tubs. And it was stored exactly as much as needed.
In summer, fresh fruits and berries were stored in wooden dishes. Here, the thermal 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 wood for making wooden barrels and tubs. It was not for nothing that it was called the healing tree. There is simply no plant that can compare in usefulness with cedar.
People have noticed that in cedar dishes, food not only lasts longer, but also acquires healing properties.
A tub made of cedar wood can also be used to store water. Of course, water containers are now produced from various modern materials. But none of these materials is capable of providing long-term water storage. And it certainly won’t fill it with beneficial properties the way cedar can.
Preparing cooperage products for use
A cedar barrel or tub must be treated before use. Treatment is needed to eliminate microbes and enhance the aroma of wood. Boiling water works best for these tasks.
Of course, there is no need to boil water in a cedar barrel (and it is unlikely that this will work). The procedure for steaming a barrel looks like this:
Heated stones are placed at the bottom;
Boiling water is then poured onto these stones, causing steam to form;
The tub is closed with a lid for a few minutes to prevent the steam from escaping;
After steam formation 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;
Allow the container to dry.
All these steps must be carried out before the first use of the reel, and very preferably before each subsequent one.
Processing wooden utensils for use as cutlery
It is recommended to treat dishes and kitchen accessories made of natural wood before first use. Processing does not take much time. It allows you to improve the appearance of the dishes and increase their service life.
New wooden utensils should be completely coated with natural oil without a strong odor. As a rule, this is flaxseed oil, but regular sunflower oil will also work. Preheat the oven to 200-250°C and turn off. Place the dish in the oven and leave it there until it cools. After this, the dishes are ready for use, including daily use.
Caring for wooden utensils
Do not dry washed wooden dishes 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 should be washed in hot water with a sponge or brush with regular dishwashing detergent, or, instead of detergent, you can use the old effective means - lye or soda. Then wipe dry. If wooden dishes have a musty smell (this happens when they are stored in damp conditions), add a little vinegar to hot water and rinse them with the resulting solution.
Methods for removing onion and garlic odors from wooden (not painted inside) dishes and cutting boards
- wipe with dry salt;
- pour boiling water over it and wash with soap and water, and then rinse with cold water;
- pour boiling water over it and wipe with fine sand using a brush (move along the grain of the wood), and then rinse with cold water.
How to wash pickling tubs and wooden barrels
New barrel barrels are first steamed by pouring boiling water into them; The barrel is rocked so that the rivets get wet, and the water is left until it cools, after which it is washed with cold water.
To wash a barrel after long-term fermentation or salting, several large pieces of quicklime are placed at the bottom, filled with water and covered with a lid. The resulting abundant steam impregnates the wood of the barrel and extracts acids from it. Then, adding a few more liters of water, the barrel is strongly rocked to wash its walls. After 2-3 hours, the limewater is poured out and the barrel is rinsed well. Barrels washed with lime do not mold for a long time.
If you need to clean a barrel of 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 this, the barrel must be steamed.
To prevent the barrels from drying out, you need to pour water into them from time to time.
Hoop processing
Hoops on tubs made of rough iron must 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 products absorb even the faint smell of paint and become unfit for consumption.
Ancient recipes for pickling herbs in wooden tubs
There are many traditional recipes for preparing it in wooden tubs, which have been used for many generations. For example, an old recipe for pickling greens 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 immersed in cold water for a while.
To make it easy to immerse the greens and take them out, place them on a sieve; by the way, pouring boiling water over them is also most convenient on such a sieve. After the cooled greens are taken out, they are placed in a tub and filled with pre-prepared brine. Brine recipe - 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 place the wooden circle that came with the tub on top of the greens and press down. Traditionally, harvested greens are stored in the cellar, although, of course, any cool room will do.
An ancient 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 counted; 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 and cherry leaves, approximately equally.
Cucumbers are selected fresh, not too large and not overripe. They are washed and then soaked in cold water for 5 - 7 hours. A layer of leaves, dill, horseradish and spices is placed at the bottom of the barrel. After this, the cucumbers are placed in a tub. It is advisable to fold them as tightly as possible, this will require less brine. Each layer of cucumbers is covered with leaves with spices. Then the tub is filled with brine, consisting of 800 grams of salt per 10 liters of water.
Now all that remains is to cover the cucumbers in a circle on which the load is placed. It is better to store cucumbers in a cool place, for example, in the underground.
Peasant going to haymaking with motley behind the back. Olonets province 1901
Today I am adding a large addition to our dictionary - from a very sensible encyclopedia book “Russian Izba” (Art-SPB, 2004), created on the basis of a study of authentic objects of peasant life stored in the Russian Ethnographic Museum in St. Petersburg.
All photographs are scanned from the same book.
Tub, outrigger, bucket, bench, tub, kneading bowl, ladle, cradle, box, rocker, pot, purse, jar, kukhlya, casket-teremok, tub, flint, saddle bench, pester, bowl, headrest, supplier, samovar, light, hide, chest , tub
Tub- a wooden container for lifting water from a well or river in the form of a vessel, round in cross-section, with a wide top and a body narrowed towards the bottom, with iron hoops and ears into which the bow is threaded. Lifting water for two buckets (about 24 liters) from a deep well for many years required the bucket to be durable and easy to use, which was achieved by using oak wood, which is characterized by high hardness and resistance to moisture, i.e. the ability not to swell in water, but, on the contrary, to become stronger. Iron hoops withstood the impact of the tub against the walls of the well frame well, unlike wooden hoops. An oak tub, bound with iron, containing a large amount of water, was quite heavy, so the water in it was taken out using a lever device - a crane or a collar with a chain.
Outrigger- a flat wooden block with a handle for beating out laundry when rinsing or for rolling laundry on a rolling pin. Rollers were made mainly from light wood species - linden or birch. The upper front surface of some rolls was decorated with notched carvings and paintings.
Bucket- wooden container for transferring water. In Rus', it was traditionally made by coopers from spruce, pine, and aspen planks - staves. The wood of these trees was distinguished by its lightness, strength, and moisture resistance. It made it possible to make the bucket light, which was very much appreciated, and reliable in operation. The hoops that held the frame of the bucket together at the top and bottom were made from willow, bird cherry, and lilac, the branches of which were flexible and strong. The bow was also made from them, which was inserted into the “ears” - a continuation of the rivets. The most widely used bucket is in the form of a truncated cone. The peasants liked it because it was less prone to water splashing and was more durable. Coopers always made buckets “to suit 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) a space in the lower part of a Russian stove for storing dishes, closed by a door.
Tub- a container for storing pickles, pickles, and soaks for future use; it was also used for kvass, water, and for storing flour and cereals. As a rule, the tubs were made by coopers, i.e. were made from wooden planks - rivets, fastened with hoops. The tubs were made from the wood of deciduous trees: aspen, linden, oak; hoops - from branches of willow, lilac, bird cherry, hazel. For pickles and pickles, oak wood was especially valued, containing preservatives that kill putrefactive bacteria and adding additional aroma and taste to pickles. The aspen tub was used mainly for fermenting cabbage, which remained white and crisp in it until spring. The tubs were made in the shape of a truncated cone or cylinder. They could have three legs, which are a continuation of the rivets. The necessary accessories for the tub were a circle and a lid. The food placed in the tub was pressed in a circle, and oppression was placed on top. The tubs were different in size: height ranged from 30 to 100 cm, diameter - from 28 to 80 cm.
Kvashnya- clay or wooden utensils for fermenting dough. The wooden one was made from linden, aspen, and oak. It could be hollowed out from a single piece of wood or cooperage, i.e. made up of planks - staves, tightly fitted to each other and tied with hoops made of wood or iron. The bowls were round in cross-section with walls expanding towards the upper edge. The height ranged from 50 to 100 cm, the diameter of the top - from 60 to 120 cm. The large size of the kneading bowl was due to the custom of baking bread for the whole family a week in advance.
Ladle- a wooden or metal vessel for drinking and pouring kvass, etc. Common in Rus' from ancient times to the middle XIX century. It has the shape of a boat with one highly raised handle or two - in the form of the head and tail of a bird. Depending on the purpose, there were different types of buckets: remote, mansion, and cellar. For royal awards for military valor or ambassadorial 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 were developed: northern ladles, Moscow, Kozmodemyansk, Tver, Yaroslavl-Kostroma. Particularly notable were the northern ladles - “nalivki” and the Kozmodemyansk ladles - small-sized scoops. Moscow table ladles are typical boat-shaped ladles made of wood or burls, known in Muscovite Rus' in XVI - XVII centuries Such a bucket has a flat bottom, a keel-shaped nose and a horizontal handle on a narrow neck rising above the body. Along the edge, the Moscow ladle was decorated with floral patterns. Kozmodemyansk ladles, hollowed out of linden, differed from Moscow ones in their larger size and depth (some of them could hold up to 2-3 buckets), and 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 the bucket. Tver ladles, known since XVI c., hollowed out from a tree root and shaped like a boat, are characterized by a body that is more elongated in width than in length, with a wide frontal side, decorated with ornamental carvings. The body is completed on one side by two or three horse heads on a rising narrow neck, and on the other side by a massive faceted “stem” shaped handle. Small northern “filling” ladles XVI - XIX centuries were made by Vologda craftsmen and were used for scooping from large ladles. Their feature 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 Rus' there were four types of cradles, based on design and material. The cradle is 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 crossbars. Two arms were attached to the walls for hanging. The outside walls were often painted. The third type of cradles is an oval or rectangular bast box. The bottom was woven from hemp rope and bast in the form of a mesh. And the fourth type is wicker cradles (made of wicker, flax, straw). All four types of cradles have one thing in common - they are hanging cradles. A later tradition should be considered the appearance of cribs with curved legs.
Box- a container for storing and transporting small household belongings, clothes, books. It was made from bent aspen or linden bast in the form of a tall cylinder with a hinged wooden or top-mounted lid, or a rectangular box with rounded corners, with a hinged flat or convex lid. Boxes of oval cross-section, with lids similar to those of a cylindrical box, were also quite widespread. The bottoms of the boxes were made of thin planks and inserted into a special groove in the walls, where they were reinforced with wooden pins and stitched with sponge, bast, and 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 frame of such boxes in XVII -first half XVIII V. Light-colored or green-colored mica was often used as a backing. Along with boxes decorated with metal, boxes decorated with paintings on the side walls and the upper surface of the lid were widespread. The painting was usually done with tempera; the surface of the bast box was preliminarily dried several times.
Rocker- a device for carrying buckets, buckets, baskets. It was made from linden, aspen, and willow, the wood of which is light, flexible, and resilient. In Rus', bent rocker arms were most widespread. They were bent from steamed wood, giving the shape of an arc. A rocker of this type was conveniently located on the shoulders of a woman, who held it with her hands. Buckets, placed on the ends of the beam in specially cut recesses, hardly swayed when walking. In many regions of Russia there were also rocker arms cut from a wide and durable board. The straight board tapered at the ends, and in the middle there was a cutout for the neck. Buckets of water were attached to long hooks that descended from the ends of the beam. A rocker in the form of a round stick with movable hook pendants at the ends, well known in Western Europe, was rarely seen in Rus'.
Korchaga- an amphora-type vessel with rounded plastic shapes, common in Kievan Rus in X - XII centuries Later clay vessels in the shape of a pot with a very wide socket for heating water, boiling cabbage soup, beer, kvass, etc. were also called. The pot 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 pot did not have a lid: when brewing beer, the neck was covered with canvas, coated with dough. In the oven, the dough was baked into a dense crust, hermetically sealing the vessel. Korchagas were widespread throughout Russia. In each peasant household there were usually several of them of different sizes - from half-bucket (6 liters) to pots for two buckets (24 liters).
Wallet- a travel back container for carrying food, woven from strips of birch bark, less often bast using the oblique technique, and occasionally straight weaving. The wallet has a simplified rectangular shape and is closed with a triangular flap. The flap is held in place by ropes that are wrapped around special wooden slivers inserted along the open top of the pouch. On the back wall of the wallet are attached straps made in various ways from birch bark, leather, canvas, and hemp rope. Small wallets were made for children, up to 40 cm high and 20-30 cm wide, respectively larger for adults. The advantage of birch bark wallets was that the food in them remained fresh for a long time and did not freeze in winter. The wallet was indispensable during the haymaking season, during fishing and hunting, and 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 to fit around 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.
Kukhlya- a vessel for carrying drinks over a short distance and serving them on the table, is a small barrel made of oak staves, with two bottoms. The body of the barrel is horizontal and has four short legs. At the top of the kitchen there is a small spout for draining, a hole with a stopper for pouring a drink, and a handle for carrying.
Casket-teremok- a container for storing especially valuable things: money, jewelry, documents, a type of chest. It has the shape of a deep, rectangular (square) box with a hinged, hipped lid with a flat end. An iron bracket or ring-handle was usually attached to the lid. Large caskets, reaching a height of 50 cm, had two compartments inside: the first was the casket itself, and the second was a hipped lid. Such caskets were called “caskets of two fats.” Each compartment was locked with an internal lock. Caskets were made of metal, bone, but most of them were made of wood - pine, oak, cypress. Wooden caskets were forged with strips of iron, decorated with paintings, and covered with bone plates.
Lohan- a container for washing clothes, washing dishes, washing, was made from spruce and pine wood using the cooperage method. The choice of these species for rivets was explained by their lightness and moisture resistance. The distinctive feature of the tub was its low sides and 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 that are bent inward or outward so that rings are formed - “antennae”. This form of flint was widespread throughout XIX - early XX V. In earlier times, a flint was known in Russian life, 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 produce fire, it was necessary to have flint and tinder in addition to flint. The person striking the fire struck the flint with a flint, and the sparks that appeared were caught on tinder, which lay 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 homemade matches. The fire was extinguished after its use by closing the lid of the box. The fire obtained with the help of flint and steel 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 Camerer in 1833, they were not widely used in villages, despite the fact that they were sold in shops, stores, and fairs in large quantities. Some groups of the RKS population, for example the Old Believers, did not use matches at all, considering them “demonic instigation.” It was generally accepted that fire lit with matches did not have the beneficial properties of fire produced with flint.
Saddle bench - a type of furniture for sitting and sleeping, characteristic of the European Middle Ages and Ancient Rus'. Existed in Russia until the first quarter XVIII V. It differs from a simple bench with a backrest hinged to the seat, which can be shifted to any of its long sides. If it was necessary to arrange a sleeping place, the backrest along the top, along the circular grooves made in the upper parts of the side stops of the bench, was thrown to the other side of the bench, and the latter was moved towards the bench, so that a kind of bed was formed, limited in front by a “crossbar”. The back of the saddle bench was often decorated with through carvings, which significantly reduced its weight.
Pester- a travel backpack container for carrying food, picking berries, mushrooms, etc., woven from birch bark or bast. The pester is close in shape to a purse.
Bowl-
1) dishes, most often made of clay or wood, for preparing and eating food, is a low flat vessel, round or oblong, with sides flaring upward, sometimes decorated with paintings or carvings;
2) a lighting device consisting of a flat vessel with a recess inside, a tube or cylinder with a tube for a lamp (wick). For bowls they used homemade clay vessels and any flat metal utensils. Hemp, flax, and rags served as lamps. Lard, animal fat, and vegetable oil were poured into a bowl with a wick.
Headrest- a travel chest for storing and transporting money, jewelry, and 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 the travel chest into a headboard when spending the night in a sleigh, at an inn, or in someone else's house. The lid consisted of two parts: a narrow one, located parallel to the bottom, and a wide, inclined one. Both parts of the lid were connected to each other by hinges. The same loops connected the narrow part of the lid to the back wall of the headrest. The box was locked with an internal lock. The headrest had two compartments inside; they corresponded to the two parts of the lid. Headrests were usually made of hard wood and bound with metal strips. Many headrests, especially XVII - early XVIII c., had a lining made of colored leather, painted paper, and mica under the metal frame. The metal strips were made with perforations, forming a continuous openwork covering. The inside of the lid was often decorated with paintings.
Supplier -
1) turned wooden tableware - a round wooden bowl on a low tray, having the same deep lid, sometimes with a handle. The presence of a lid distinguishes a bowl from a bowl. The supplies were used as dinnerware, most often for one person. Having a lid almost equal in size to the lower part, the open supply was already two vessels for food;
2) a copper, tin, clay vessel on a stand or legs for serving kvass and beer;
2) a cupboard for dishes of various shapes: with open upper shelves (like a buffet), a kitchen table with a cabinet at the top, a corner cabinet on a special base on the wall.
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 a wide variety of shapes: 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. In its lower part there was a tap for draining water. The liquid in the samovar was heated in a metal brazier passing through the body. The upper end of the brazier went out and ended with a burner on which a “lid” was attached; the lower end was covered with a grill. 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 an elbow, which was put on its upper part. After the liquid boiled, the pipe was removed and the fryer was closed with a plug. To allow steam to escape, there was an vent on the “lid” - a small hole with a lid. Samovars came to Russia from Western Europe in XVIII c., where they were used to heat broths. IN XIX V. they became widespread in all layers of Russian society. In addition to the described samovars for making tea, there were samovars intended for other purposes. For example, a coffee samovar 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 sbiten - a hot drink made from honey with herbs and spices - resembled a large metal teapot with a pipe and a blower.
Svetets- a device for holding a burning splinter. The lights had a variety of shapes and sizes. The simplest light 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 its tip into a crack in a log wall, and a splinter was inserted between the horns. To catch the falling embers, a trough with water was placed under the light. Another type of lights are hanging ones, designed for several lights. The hanging light was hooked onto an iron bracket driven into the shelf (a long shelf located around the perimeter of the entire hut), and a vessel with water was also placed below. Portable lights were more common and convenient. Small ones, consisting of a metal fork, a wooden stand and a bottom, were placed on a bench. Tall 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 type of chest, casket. It usually had a rectangular, slightly elongated shape and a hinged upper part, made into 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 was in the middle part of the concealment, 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 internal lock. Metal handles in the shape of a half ring were attached to the sides of the concealment, which were used when carrying it. The hideouts were made of oak boards and bound with metal plates. They met in the homes of representatives of all strata of Russian society until the era of Peter the Great. I , and at a later time only among peasants. IN XVII - early XVIII V. the main centers of their production were Kholmogory and Veliky Ustyug, famous for their chest products. The interiors of these two craft centers in their decoration and decoration were reminiscent of the casket-towers with iron frames that were made here.
Box- (from Arabic sanduk) a large container with a hinged lid, used for storing various items of clothing and household items. In Rus', the most common - wooden chests - were made from flat dies tightly nailed to each other. 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 melodious ringing or music. Inside the chest in its upper part, special compartments were often made for storing small items - a narrow box on the side spanning the entire width of the chest. Sometimes removable trays were arranged in several rows for wrinkled items in the chest. Chests were produced in a variety of sizes, taking into account that they could be nested inside each other when transported to the fair. Such sets of chests had special names: threes, fives, flock - sixes, sevens. All chest production centers had distinct distinctive features. Thus, products from Nizhny Tagil were made mainly of pine or cedar and were entirely bound with white iron - tin with hammered ornaments. In addition, round or heart-shaped recesses were made on the side walls, into which “mirrors” made of polished tin were inserted. Often the lid, front and side walls of the chests were decorated with painted zhanor scenes. Makaryevsky chests were decorated with strips of tin, stuffed with a straight or oblique lattice, or with squares of tin, painted with bouquets, flowerpots, fruits, birds, and wreaths. The latter were called “tray”. In Veliky Ustyug chests, colored mica was placed under strips of stuffed milled metal. Kholmogory craftsmen upholstered their products with red yuft or seal skins. The inside of the chests was often lined with calico, calico, and covered with paper.
Tub- a tub with two ears on the upper edge, into the holes of which a stick is threaded for lifting and carrying. Serves for transporting water, storing food, salting meat and lard. Water-bearing tubs, used for watering the garden and washing clothes, were made with a capacity of up to 50-60 liters.
A woman with a gang and a bucket is going to wash the floor. Arkhangelsk province 1910
Cleaning grain in a mortar. Voronezh province 1908
Selling sieves at a 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
Selling pottery in the village. Ryazan province 1916
Cleaning the well using buckets and tubs. Vladimir province 1914
Wooden tubs and tubs and their use
For the first time, such containers appeared almost as soon as people learned to process wood, but despite this, they are successfully used in both urban and rural environments to this day.
Externally, the tub is a container made of wooden planks tied with hoops. From the description, you might think that this is an ordinary barrel, but this is not so. Unlike a barrel, wooden tubs can only be in a vertical position.
Since ancient times in Rus', such containers were available in every yard. They collected rainwater, which was then used to water the garden. And at the beginning of the 19th century, a special decree was issued in Moscow, according to which 2-3 tubs of water were to be placed in each yard in case of fire. Also, wooden containers of established sizes were used to weigh products. And yet, the main purpose of the tub in earlier times was to store bulk products (grains, flour) and pickle vegetables.
Types of tubs and their sizes
There are several types of wooden tubs. Depending on the type of wood from which wooden tubs are made, they are distinguished: pine; oak; aspen; linden; birch products, etc. Depending on the functional purpose, there are tubs for: storage of bulk products; pickling vegetables; baths; preparing dough; planting seedlings and indoor plants. Wooden tubs can be made in a variety of sizes. It all depends on the purpose of the container. The sizes of the products are very different: from a small flower pot to oak bath tubs with a volume of 2 thousand liters. In the household, for example, tubs with a volume of 12, 36, 48 liters are most often used for pickling vegetables and fruits. Pickling tub: how to choose In a number of Russian villages, pickling of vegetables and fruits is still done in wooden tubs. Such products, prepared in containers made of oak, aspen and other wood, have a specific taste, and are usually much better than those stored in glass jars.
In city markets, you can increasingly find wooden pickle tubs on sale. But before you buy such a container, you should consider the following points: An oak tub is ideal for pickling cabbage, cucumbers, tomatoes, watermelons and apples. In it, products are saturated with spices and acquire an incomparable taste and aroma. Delicious cabbage is obtained in an aspen tub. In terms of its qualities, it is not very inferior to oak. The main advantage is that cabbage remains crisp until spring. You should not choose a pine tub for salting, since such wood is often saturated with resin, which, in turn, can saturate the products in the container. The quality of the tub is checked by pouring water into it. The liquid may leak out at first, but soon the wood swells and the leak disappears. Before purchasing a tub, you should pay attention to the presence of a lid or a wooden shield with a handle, with which the container is closed during salting.
Wooden bath tubs: types, sizes
A bathhouse is the very place where there should be a lot of wooden tubs. Containers are usually made from oak, since it also has healing properties, among other things. wooden tubs for a bath The following tubs are usually required for a bath: Fonts - containers designed for bathing two or more people and having a volume of approximately 1-2 thousand liters or more. The outside of such tubs is varnished, but the inside of the wood remains untreated in order to transfer all the beneficial properties to the water. Wooden tubs in the shape of a bucket or tub are used for storing water and steaming herbs for inhalation. A steamer is a tub with a volume of approximately 20 liters, designed for soaking a broom. As a rule, it is made of split oak, which eliminates the possibility of the product drying out. These are the main types of products needed for a bath.
Dough tubs
Kvashnya, also known as deja, is a wooden tub for kneading dough. Due to her involvement in the creation of bread, it was recognized by our ancestors not just as an object, but as a living being. Yes, yes, alive, with its own character and an important role in the home life of every family. She was perceived as the personification of the female womb, and the process of preparing the dough was correlated with the conception of a child. So the attitude towards kneading was sacred - holy.
At the same time, it was assumed that initially, that is, from the moment of production, it could be “good” or “bad”, depending on this, the bread turned out successful or vice versa. When “bad inclinations” were detected, dezhi corrected her. For example, by adding one of the rivets - the side strips from which the walls are made, and thus changing their number from even to odd or, on the contrary, from odd to even.
There were many beliefs associated with kneading. Even a good bowl was considered subject to the evil eye, and therefore it was not allowed to lend it to anyone, or to allow a chicken to fly over it or a cow to approach it. - This could “spoil” the already capricious, as it was believed, creature, and then the bread would be unimportant. The same consequences could result from looking into the kneading bowl of a man who was not always allowed to touch it.
In addition, the bread tub absolutely had to be kept warm and quiet, not subject to impacts, and not placed on the ground. They placed a bedding of clothes under it and covered it with it, and if there was a woman's underneath, then a man's on top, and vice versa. According to another custom, the tub was placed on a bench under the icons or on a table in the upper room, covered with a bread tablecloth.
It was often used as a talisman. In case of fire, they picked it up and turned it open against the fire. This was considered a means of protection against the spread of flames by the wind. To ward off a thundercloud that appeared at the wrong time, the bowl was carried around the barnyard.
To stop the hail, a closed bowl with an icon of St. Nicholas placed on its lid was taken out of the house onto the street. It was supposed to look into the kneader upon returning from the cemetery, so as not to bring the undead into the house, which was found in a mournful place. When moving to a new house, the owners brought there a tub of dough mixed in the old hut.
According to the deep conviction of our ancestors, it was an animate thing, and since it is directly connected with the concept of birth, the kneading bowl was assigned a responsible and honorable role in wedding ceremonies.
In order for the tub to serve for a long time, it should not be washed with water, you can only wipe it with vegetable oil.
You can also look at it as a gift on our website. May it serve you for many years!
Based on materials from FB.ru and www.slavyanskaya-kultura.ru
The further this world moves, the more useful inventions arise. However, not only new inventions can be useful, but also things that have been in use 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
Many people equate a tub and a barrel. But this is not the same thing at all. The tub belongs to the “stand-up” type of dishes. That is, it can only be used when it is in a vertical position. However, this position for this cookware is very stable. When the tub is filled with something, it is impossible to turn it over. In terms of functionality, this invention surpasses many modern household items.
The first tubs were invented back in the 10th century on the territory of Ancient Rus'. At that time, the tub was called “kad”. Kadis were placed in courtyards, near houses, in barns, cellars, closets, etc. They were very large. Once the tub was installed in a certain place, it was rarely moved from there. Later, cadis began to be made in smaller sizes, as they began to be used not only for storing water, but also for transportation. Unlike barrels, the tubs were more stable and did not spill. Thus, fluid loss was minimal. Some enterprises still use modern analogues of tubs.
Later, tubs began to be created in established 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 storing vegetables, fish, meat, lard and some fruits. The answer to the question why oak wood was not replaced with modern analogues is very simple: oak wood contains special preservative elements that kill putrefactive microorganisms. Moreover, natural substances found in oak wood give products a pleasant taste and aroma.
Wooden tubs are very convenient and functional inventions. In fact, anyone living in their own home or apartment can get 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.
A tub is a cylindrical vessel. It is made of small specially shaped boards (so-called rivets), which are connected using a metal or wooden ring. The hoop tightly tightens the planks, which ensures the tightness 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 the name for any vessels and containers. Perhaps the word best describes the purpose of this cooper's product. Essentially, a tub is a vessel in which you can place anything:
- bulk products: flour, grain;
- liquids: kvass, water;
- pickles and marinades.
Such a universal tool. It can even be used for short-term storage of wine, but you cannot prepare this wonderful drink in it. And this comes close to the question of how a barrel differs from a tub.
Such identical and different containers
The tub differs from the barrel in several details. First of all, she can only assume a standing position. The lid can be easily removed so that the required amount of food can be taken out of the container at any time. The barrel can be turned over and rolled. A tight lid will prevent the contents from spilling out. But at the same time, it cannot be endlessly opened and closed tightly 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. To maintain it, you less often need to contact the cooper to tighten the hoop. Under the lid, directly on the food, you can put pressure, which is simply necessary for preparing delicious pickles.
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