Lesson notes for older preschoolers. Where did the bread come from?
Nikolaeva Olga Ivanovna
Place of work: MADO CRR d/s No. 121, Kaliningrad
Description of material: This summary of a lesson for children 6 - 7 years old “Where did the bread come from” allows you to introduce children to how bread was grown in the old days, educates careful attitude to bread. The material will be useful to teachers of senior and preparatory group kindergarten, teachers primary classes, teachers additional education, parents.
Target: Formation of children's ideas about growing bread.
Tasks: Introduce children to how bread was grown in the old days, explain that bread is the result of a lot of work of many people, and cultivate a caring attitude towards bread.
Material: pictures of wheat and rye, sickle, flail, loaf, towel.
Progress of the lesson:
Educator: Guys, guess the riddle:Guess easily and quickly:
Soft, fluffy and fragrant.
He's black, he's white,
And sometimes it’s burnt. (Bread)
Children: Bread
Educator: That's right, it's bread. This product is always on our table, and we all love it very much. What is bread made from?
Children: From flour
Educator: What kind of flour is there?
Children: Rye and wheat
Educator: Tell me, what kind of bread is made from rye flour?
Children: Dark
Educator: And from wheat?
Children: White
Educator: We guys know how people grow rye and wheat. They have a lot of machines to help them: combines, seeders, tractors. Today we will learn how people in Rus' used to grow bread.
We prepared for sowing in advance. First, they washed themselves in the bathhouse, put on a clean shirt and went out into the field with a basket on their chest. There were seeds of rye and wheat in the basket. The sower walks across the field and scatters a handful of grain every two steps from left to right. Now imagine that you are sowers.
Children show how to scatter grain.
Educator: What do you think the weather should be like on this day?
Children: The weather should be calm.
Educator: Guys, what is necessary for life and for plant growth?
Children: Rain and sun in moderation.
Educator: Absolutely right. Listen to how people called rain:
Rain, rain, water -
There will be a loaf of bread,
There will be rolls, there will be baked goods,
There will be delicious cheesecakes.
- The people in Rus' not only sang chants about bread, but also wrote many proverbs about bread.
Tell me, what proverbs about bread do you know?
Children: answers
Educator: Well done boys! Now that the rye and wheat have grown, it is time to harvest. This is how they harvested the crops in the old days. The men took scythes in their hands, the women took sickles and went into the field. The ears of corn were cut off with a sickle and collected into sheaves.
But the ears had to be threshed, that is, the grains had to be removed from the ears. To do this, people took a flail - a hand tool for threshing - and used it to hit the ears of corn.
The grain that was knocked out with a flail was sifted and taken to the mill, where the grain was ground to make flour. A lot of tasty things were made from flour, but the main thing was bread.
You and I learned how people worked in the fields. Where did the people rest?
Children: Resting at home
Educator: What were houses called in Rus'?
Children: Huts
Educator: Right. Were the huts all the same?
Children: answers
Educator: Guys, are the Russian people hardworking?
Children: answers
Physical education lesson "The ear is growing."
Educator: Imagine, guys, that you planted small grains in the ground
(children squat)
The sun warmed the earth, rain watered the earth. The grains grew and grew and turned into spikelets.
Children slowly stand up, raising their hands up
Spikelets reach for the sun,
Children strain their hands
The sun was very hot, and our ears of corn withered,
Children relax, lower their hands, lower their heads
But suddenly the rain poured down, the spikelets came to life and again reached for the sun,
Wonderful spikelets grew in the field!
Children smile at each other
Educator: We warmed up and rested. Now let's continue talking about bread. In order for there to be bread in every home, people need to put in a lot of work. How should you treat bread?
Children: answers
Loaves, rolls
You won't get it while walking.
People cherish bread in the fields,
They spare no effort for bread.
Educator: Good words, Truth?
- In Rus', bread was called “loaf”.
There's a knock on the door and the cook comes in.
Hello guys. I heard you talking about bread and came to you with a surprise, but first listen to these words:
The wind asked as it flew by:
- Why are you, rye, golden?
And in response, the spikelets rustle:
- Golden hands are growing! (L. Degutite)
Cook: Tell me, what are these golden hands?
Children: answers
Cook: I see he knows how to treat bread with care, and I brought you a loaf as a gift.
Children treat themselves to a loaf of bread.
“It’s bad, brother, to live in Paris: there’s nothing to eat; you can’t ask for black bread!” A. S. Pushkin
In Rus', bread has always been the basis of the kitchen, the Russian table. The use of bread dates back to times older than the separation of the Slavs from the common Indo-European root. What Slavic culture has always been agricultural, as confirmed by numerous archaeological finds. The main evidence is cereal grains (and their traces) found during excavations, as well as numerous objects related to arable farming and bread preparation.
Indeed, in no other country in the world did bread have such importance as in Rus': for a long time, travelers who came to our country noticed how much bread Russians eat. This has different reasons, including the ancient agricultural tradition, the great need for high-calorie food suitable for long-term storage, due to the cold climate, as well as the need (to feed themselves in harsh conditions) to work a lot, which means spending more energy.
So, in the south and central part of Rus', wheat was grown, and in the north - rye and barley. Barley was also held in high esteem by the Finno-Ugric peoples: it is notable for its unpretentiousness and adaptability to northern climate, in these qualities barley is superior to both rye and wheat.
One day A.S. Pushkin, during his trip to the Caucasus, wrote:“I still had 75 miles left to Kars. By evening I hoped to see our camp. I didn't stop anywhere. Halfway along the road, in an Armenian village built in the mountains on the banks of a river, instead of lunch I ate the damned churek, Armenian bread baked in the form of a flat cake half and half with ash, which the Turkish captives in the Dariali Gorge were so grieving about. I would give a lot for a piece of Russian black bread, which was so disgusting to them.”
Bread a la churek, popular in Armenia The main role in the life of the Russian people was played by rye, or, as it was called, black bread. It was much cheaper and more filling than wheat, white bread.
However, there were varieties of rye bread that even very wealthy people could not always buy. These included, for example, “Boyarsky” bread, for baking which they used specially ground flour, fresh butter, moderately fermented (not peroxidized) milk, and spices were added to the dough. Such bread was baked only by special order for special occasions.
Sieve bread was baked from flour sifted through a sieve. It was much more tender than sieve bread, which was baked from flour sifted through a sieve. “Fur” types of bread were considered low quality. They were baked from wholemeal flour and called chaff. The best bread, which was served in rich houses, was “crumb” White bread from well-processed wheat flour.
By the way, remember Zheglov’s famous appeal to his friends in the film “the meeting place cannot be changed”? Sometimes he used to say with irony, and sometimes seriously - “you are my sieve friend.” The history of this popular expression very interesting:
- This is not a front here, dear friend! We don’t need “languages”... It is believed that a friend is called this by analogy with sieve bread, usually wheat. Wheat bread uses flour that is much more finely ground than rye (with coarse grinding, the wheat grain will turn out to be semolina, unsuitable for baking bread). To remove impurities from it, and most importantly, saturate it with oxygen and thus improve it culinary qualities, a sieve is not used, as is the case with rye flour, but a device with a smaller mesh - a sieve. Therefore, such bread was called sieve. It was expensive, was considered a symbol of prosperity among the peasants and was put on the table to treat the most dear guests. Here's the story...
During periods of poor harvests, when there were not enough supplies of rye and wheat, all kinds of additives were mixed into the flour - carrots, beets, and later potatoes, as well as wild plants - acorns, oak bark, nettles, quinoa.
For a long time, bakers have enjoyed honor and respect. If in the XVI-XVII centuries ordinary people in Rus' they called it in everyday life and in official documents derogatory names Fedka, Grishka, Mitroshka, then bakers with such names were called Fyodor, Grigory, Dmitry, respectively. The following fact testifies to how highly the baker’s work was valued.
IN Ancient Rome For example, a slave who knew how to bake bread was sold for 100 thousand sesterces, while only 10-12 thousand were paid for a gladiator.
The charters of the Byzantine guilds of the 10th century stipulated: “Bread farmers are not subject to any state duties, so that they can bake bread without any interference.” At the same time, in Byzantium, for baking bad bread, a baker could have his head shaved, flogged, pilloried, or expelled from the city.
In Rus', the baker was also required not only skill, but also honesty. After all, famine often occurred in the country. In these difficult years Bakeries were under special surveillance, and those who allowed “mixing” or spoilage of bread, and especially speculated on it, were severely punished.
According to the census in 1638, there were 2,367 artisans in Moscow, of which 52 were bread bakers, 43 baked gingerbread, 12 baked sieve bread and 7 baked pancakes.
IN late XIX centuries, villagers baked bread themselves in Russian ovens, and urban population usually bought bread from bakers, who baked it in large quantities and various types. In bakeries, hearth bread (tall thick flat cakes) and molded bread (cylindrical or brick-shaped) were sold from trays.
There were also various bakery products: pretzels, bagels, bagels. Villagers rarely feasted on them. They usually bought them in the city as gifts for children and did not count them as food. The townspeople used all these baked goods quite widely in everyday life.
Rolls have always been especially loved in Rus'. Kalach was both on the everyday table of an ordinary citizen and at magnificent royal feasts. The king sent rolls as a sign of special favor to the patriarch and other persons who had a high spiritual rank. When releasing a servant, the master, as a rule, gave him a small coin “for the roll.”
Moscow bakers were famous for their excellent bread. Filippov was widely known among them. Filippovsky bakeries were always full of customers. The audience came here of all kinds - from young students to old officials in expensive overcoats and from well-dressed ladies to poorly dressed working women. Filippovsky bakery products were used in great demand not only in Moscow. His rolls and saikas were sent daily to St. Petersburg to the royal court. Convoys with Filippov's buns and bread even went to Siberia.
Celebrating the 25th anniversary of the Filippov bakery (1874 - 1899). This means the photograph was taken in 1899. The workers of this bakery were photographed on the street in front of a bakery. When Filippov was asked why the “black bread” was only good for him, he answered: “Because the little bread loves care,” adding his own favorite expression: “And very simple!”
Indeed, there is nothing complicated, the man simply treated his work with love and knew its value.
Every bakery owner was convinced that people would never get enough of bread, so there would always be a shortage of it. It is also known that bread cannot be replaced with anything. Therefore, opening bakeries became a very profitable business.
BREAD AND FOLK WISDOM
Bread is so closely connected with our lives that the word itself has come to be used as a general name for food as such. I convey numerous proverbs vividly and figuratively folk wisdom and attitude towards bread.
- Without salt, without bread - half a meal.
- Without a piece of bread there is sadness everywhere.
- Bread is the head of everything.
- They can't have lunch without bread.
- Don’t open your mouth to someone else’s loaf.
- An earned loaf is better than a stolen loaf.
... It will also not be superfluous to remember what place bread occupies in Russian literature. For many works, bread and everything connected with it is a kind of cultural background for the story.
The brothers sowed wheat
Yes, they took us to the capital city:
You know, that was the capital
Not far from the village.
They sold wheat there
Money was accepted by account
And with a full bag
We were returning home.
(The Little Humpbacked Horse P.P. Ershov)
There is one, extremely ancient Slavic tradition associated with bread, which is strictly observed until today and is passed on from generation to generation. This is bread and salt. The ritual consists of presenting bread and salt to a dear, noble guest. Round bread with salt in the middle is presented on a platter and an embroidered towel-towel. The guest breaks off a piece of bread, dips it in salt and eats it. According to Russian church tradition, the bishop is greeted with bread and salt.
Liberated peasants offer bread and salt to Alexander II. 1861. During the war years, blockade bread consisted of 15% paper, 9% cake, 3% leftovers from bags, 1.5% dust from wallpaper, 1.5% pine needles, etc. Baking pans were greased with solar oil. Such bread was sent to the front and to besieged cities.
After the end of the war, first of all, all efforts were aimed at increasing productivity, on which the life of the victorious people depended. Thus, the price of bread was human life.
In Rus', bread has always been considered a real national treasure, in which the labor of an entire people is embedded. That is why in Russia there has always been great respect and reverence for bread.
Structural unit of the state budgetary educational institution Samara region secondary school No. 2 “Education Center” in the village of Kinel-Cherkassy, municipal district Kinel-Cherkassky, Samara region, station for young technicians
Methodological development
"HARVEST IN THE OLD TIMES"
DUNINA IRINA ANATOLYEVNA,
additional education teacher
highest qualification category
With. Kinel-Cherkasy
1.Introduction………………………………………………………3
2. Harvest in the old days…………..……………………………………..4
3. Conclusion………………………………………………………7
4. Literature……………………………………………………… 8
5. Applications……………………………………………………. 9
I. INTRODUCTION
Harvest is an expensive time, there is no peace for anyone here.
Popular proverb
Throughout human history, bread has been the most important product. The ancients attributed supernatural origins to wheat grain. And in our time, grain is as expensive as in all times.
Gold and silver, they said in the old days, are just metals. Rye and wheat are life itself.
But ears of corn grown in the field are not yet bread. They need to be compressed. A battle for the harvest takes place in the fields. “It’s not the bread that’s in the field, but the one that’s in the bins,” says the popular proverb.
Once on TV I saw how in our time bread is harvested in the field using various modern machines. I had a question - how was it removed in those times when they didn’t exist? And I asked my parents about this. They advised me to find detailed information in the library.
Problem: I don’t have any information about harvesting in the old days.
Hypothesis: Harvesting in the old days was very difficult because there were no machines.
Target: explore how grain was harvested in the old days
Tasks:
studying literature on this topic
get to know people's labor during harvesting in the old days;
learn the stages of grain harvesting:
create a presentation “Harvest in the Old Time”
Object of study: grain field
Subject of study: harvest
Research methods:
Literature Study
Internet resources
Work plan:
1. Questioning students on the topic “Do you know how they harvested bread in the old days?”
2 Conducting conversations.
3. Reading literary works on the topic and looking at illustrations.
4.Use of Internet resources.
5. Vocabulary work.
6.Creation and presentation of the research work “Harvest in the Old Time.”
II.HARVEST IN THE OLD TIMES(description of the research progress)
First, I asked what schoolchildren knew about harvesting in the old days and conducted a survey. 50 people took part in it.
Questionnaire “Do you know how they harvested bread in the old days?”
3.Do you know what agricultural tools you use in your garden?
4. Do you know how they harvested wheat in the field when there were no cars?
The answers to the questions were as follows:
|
Question no. |
||
After analyzing the survey results, it was clear that schoolchildren knew little about how wheat was harvested in the old days, but would like to know about it.
In the library, I wrote down the material that interested me from various books, encyclopedias and dictionaries. But this information was not enough for me, and I turned to the computer to find it on the Internet.
During the research, I learned that in the 17th and 18th centuries most The population consisted of peasants who were engaged in agriculture. The crops they grew: rye, oats, wheat, barley, peas, buckwheat, millet. The grain harvest began in early August and continued until late autumn.
Previously, village residents cultivated land plots manually or with the help of horses. Agricultural tools were primitive - harvesting was done by hand.
The harvesting process or hot grain harvesting time is called harvest(Appendix No. 2).
Overripe bread was removed using sickles . Sickle intended for harvesting grain crops. It consists of a curved knife with a handle (Appendix No. 3).
I worked in the field from early morning reaper or reaper. Reaper- the one who reaps bread in the field(Large explanatory dictionary). The woman squeezed several ears of corn with her left hand and cut them with a sickle, at a level of 5-6 centimeters from the ground. From the word “to squeeze the ears” comes the word “reap”, to squeeze the bread, the harvested field, since the bread really had to be squeezed by hand before cutting off the ears.
From the first compressed handful, the harvester makes a belt and places it on the ground to the right. Then other compressed bundles onto the belt until you get a whole sheaf(Appendix No. 4). And all this will be tied with a belt . The sheaf is ready. Sheaf -stems tied with a thick belt(Large explanatory dictionary). The harness on it was called: belt, svyaslo, perevyaslo or skruta; bottom of the sheaf: brit, cut, butt, guza, guzo, guz, guzlo, guzov, guzovka, guzovye; top: ear, ear, beard, hair (Appendix No. 5).
Sometimes they mowed down the bread oblique( Appendix No. 6) . But bread, especially overripe rye and wheat that had stood in the field, was very rarely mowed with a scythe. Because unnecessary movements with the ears caused damage to the harvest. The grain from the ears simply spilled out onto the dusty ground, where it was already difficult to collect it.
A scythe is an agricultural tool used for manual harvesting of hay and bread, consisting of a long, slightly curved and free endsharpened blade , impaled onlong handle with a special one attached in the middlesmall handle For right hand a worker holding the free end of a large handle with his left hand(Large explanatory dictionary). The one who mows the grass is called cereals mower(Appendix No. 7).
The finished sheaves were collected in piles - shocks.TOopna - a pile of hay or sheaves folded into a cone(Large explanatory dictionary)(Appendix No. 8). And so they worked every day until the harvest was over.
The girls reaped the last sheaf in silence. And there was such a sign: if anyone speaks, the groom will be blind. When the last sheaf was compressed - it was a big joy. Reapers and reapers congratulated each other. The last sheaf is the birthday boy. They placed him in a hut under icons. Or they distributed a handful each to chickens, sheep, cows, and horses. A few uncut ears of corn were left in the field, braided, tied with ribbon and bent to the ground. Then they bowed low. On this day they sang Zhniv songs. And a feast was held in houses and courtyards. It was possible to rest for a while. After all, there was still a lot of work ahead.
Threshing is the process of separating grain from its stemI (Big Explanatory Dictionary). Previously, this work was done manually. To knock grain out of wheat stalks (or sheaves), they cleared it at a certain place. current(palm, threshing floor) .
Current- a cleared place or a specially equipped area for threshing, cleaning and drying grain. (Large explanatory dictionary)(Appendix No. 9).
Barn- industrial buildings intendedfor drying and threshing grains(rye, barley, wheat, oats)and seed(hemp, flax, peas(Large explanatory dictionary)). They were in every village, and not just one, but several (Appendix No. 10).
Men, women, even children over 12 years old threshed, for whom they made small, light flails. 4, 6, 8 flails walked back and forth along the lying stems, observing a certain rhythm so as not to interfere with each other.
Cep - primitive agriculturalweaponfor threshing grain crops(Large explanatory dictionary). It consists of sticks movably connected at the ends: a longer (up to 2 m) handle and a shorter (up to 0.8 m) working part striking the grains, connected by a belt. Lever was called held, holder, kadtseya, chain, chain, connection between them - priuz, privuza, privoza, priuzd, guzhik and was made of leather. Stick, striking for cereals, had names striker, bilen, scourge, beatik, priuzen, kiok, batog, imposition, hanging, threshed, threshing, tipok, tipinka. (Appendix No. 11). In order to facilitate and speed up threshing, cattle were also used (Appendix No. 12).
On the other hand, peasants blew a heap of threshed wheat to separate the good seeds from the garbage, that is, they are blown by the wind so that the chaff and garbage are carried away by the air. In the old days, this was done with a special shovel - with the wind. They threw grain up to her, throwing it against the wind. The breeze carried any debris and chaff far away (Appendix No. 13).
Chaff(chaff) - waste resulting fromthreshingeconomic plants. Consists of small, easily falling partsspikedAndlegumesplants, such as fragments of ears, floral and covering films of spikelets, pods, scraps, stems, etc. (Explanatory dictionary of the Russian language)(Appendix No. 14).
Full and heavy grains fell to the ground (Appendix No. 15).
To store stocks of grain and other crops in Rus' they used barns.
Barn- a structure for storing grain, flour, etc. Built from brick, rubble stone, logs, and other local building materials(Great Soviet Encyclopedia)(Appendix No. 16).
III.CONCLUSION
Conclusions:
Grain harvesting is a process consisting of several successive stages: reaping, knitting sheaves, threshing, winnowing, drying.
During harvesting, hand-held agricultural tools were used: sickle, scythe, flail, winnowing shovel. The grain current was intended for threshing and drying grain, and the granary was for storage
This is very hard labour, because the grain was harvested with hand-held agricultural tools. The hypothesis put forward at the beginning of the work was completely confirmed.
The result work on the topic of the project was the creation of the presentation “Harvest in the Old Time”. This presentation can be used in children's creative associations of initial technical modeling, agricultural modeling, as well as in technology lessons, the world around us and other classes.
“Bread has become for us a symbol of the greatness of labor,” said the French writer Antoine de Saint-Exupéry. (A. Vladimirov, The Earth Stands on a Grain, M., “Children’s Literature” 1984.)
Love for your homeland begins with love for your land. The study of antiques expands our knowledge about the life and everyday life of Russians. We must know and respect the history of our people.
Further development of the work:
Tell the children how they harvested bread in the old days.
Start creating a mini museum “Agricultural Implements”.
LITERATURE
1. Great Soviet Encyclopedia
2. Large explanatory dictionary.
3. Vladimirov A, The Earth Stands on a Grain, M., “Children’s Literature” 1984.
4. Zelenin D.K. East Slavic ethnography. M., 1991. pp. 77–83.
5. Latyshina D.I. Living Rus' M., Interprax 1994.
6. Naidich. D.V. Tools and methods of threshing and winnowing. Russians.
7.Historical and ethnographic atlas. M., 1967
8.Complete encyclopedia of Russian Agriculture. T.9. St. Petersburg, 1903.
9. Agriculture. Wikipedia
10. Dahl's Explanatory Dictionary
11. Explanatory dictionary of the Russian language
APPLICATIONS
Appendix No. 1
Questionnaire “Do you know how they harvested bread in the old days?”
1. Do you know what harvest is?
2. Do you know what time the harvest is held?
3. Do you know what agricultural tools you use in your garden?
4Do you know how they harvested wheat in the field when there were no cars?
5. Would you like to know how they harvested wheat in the old days?
Appendix No. 2
"Harvest"
Appendix No. 3
"Sickle"
Appendix No. 4
"Knitting sheaves"
Appendix No. 5
"Sheaf"
Appendix No. 6
"Scythe"
Appendix No. 7
"Mower"
Imagine life modern man who can prepare himself many different dishes, it is impossible without bread. Bread is the head of everything. How did our ancestors manage without bread? And when did they learn to bake it? We stir up memories of the past less and less now And at the dinner table We don’t divide the bread, but simply cut it, Moreover, forgetting about the knife that is not sharp, We grumble that the bread is a little stale, And we ourselves, perhaps at this hour, are many times staleer than it. Already in the Stone Age, people noticed that the grains of some plants are very filling, and, unlike fruits and mushrooms, they do not spoil for a long time. These plants are wild cereals: rye, wheat, barley. Tribes of primitive gatherers settled near fields of wild cereals. They cut off the mature ears of corn with stone sickles. Gradually, people invented various tools with which they cultivated the land, harvested grain, and ground flour. Preparing land for sowing is hard work. In ancient times, in most parts of Rus', powerful, impassable forests grew. The peasants had to uproot trees and free the soil from roots. Even flat areas near rivers were not easy to cultivate for sowing. How our ancestors grew bread “The earth is compacted: it is never turned, it is dead, because there is no access to air, and plants cannot live without air... everyone needs air to breathe. To give life to the earth, you need to turn it outward, you need to open access to air, that is, break it up, crush it” (S. V. Maksimov). In order for the land to “come to life”, it was necessary to plow it, and more than once: first in the fall, then in the spring before sowing. In those ancient times they plowed plows or roe deer. These are simple tools that every peasant could make himself. Later the plow appeared, although it did not completely replace the plow. The peasant decided what to plow. It depended on the soil. The plow was more often used on heavy fertile soils. Unlike the plow, the plow not only cut the layer of earth, but also turned it over. After the field is plowed, it needs to be “combed.” They did this with the help of this tool: “A sieve with four corners, five heels, fifty rods, twenty-five arrows.” This is a harrow. Sometimes a spruce log with big amount long knots. A “modernized” harrow is a grid of four bars to which wooden or iron teeth are attached. When harrowing, all clods were broken and pebbles were removed. The soil became loose, ready for sowing. RIDDLES, PROVERBS AND SAYINGS Baba Yaga, with a pitchfork, feeds the whole world, she herself is hungry. (Sokha) Walks in the field from end to end, cutting a black loaf. (Plow) * * * If you sow at the right time, you will reap a mountain of grain. It’s better to starve and sow good seed. Put the manure thickly, the barn will not be empty. The owner of the earth is not the one who roams it, but the one who walks with a plow. There is no time to lie down when it’s time to reap. My back hurts, but there is bread on the table. 2. SEV In Rus', the year began in the spring. The life of the peasant largely depended on sowing. A harvest year means a comfortable, well-fed life. In lean years they had to go hungry. Peasants carefully stored seeds for future sowing in a cool, dry place so that they would not germinate ahead of time. They checked more than once whether the seeds were good. The grains were placed in water - if they did not float up, but sank to the bottom, then they were good. The grains should also not be stale, that is, stored no more than one winter, so that they have enough strength to cope with weeds. In those days there were no weather forecasts, so the peasants relied on themselves and folk signs. Watched natural phenomena to start sowing on time. They claimed that if you listen more closely, you can hear the frog as if pronouncing: it’s time to sow. If the first water during river floods is high, spring sowing is early, but if not, it is late. Bread in Rus' Sowing day is one of the most important, but also the most special days in the agricultural year. That’s why the first sower went barefoot (his feet should have already been warm) into the field in a white or red (festive) shirt, with a basket of seeds hanging on his chest. He scattered the seeds evenly, with a “secret, silent prayer.” After sowing, the grain had to be harrowed. In ancient times, peasants preferred rye: it is more reliable, resistant to cold and changing weather. Wheat bread tastes better, but there is more hassle with this grain. Wheat is capricious, heat-loving, and may not yield. And wheat also takes all the “strength” from the earth. The same field cannot be sown with wheat two years in a row. Peasants planted grain crops not only in spring, but also in autumn. Before the onset of severe cold, winter grains were sown. These plants had time to sprout and appear on the surface before winter. And when the foliage around them turned yellow, the winter shoots began to fade and fall off. If there were warm autumn days for a long time, then the peasants specially released their cattle onto the winter field. The animals ate the sprouts, and then the plant took root more actively. Now the peasants hoped for a snowy winter. Snow is a coat for plants. Tree branches were laid on the fields, various items so that the snow “clings” to them and remains on the fields. RIDDLES, PROVERBS, SAYINGS It turns green for two weeks, It starts to make ears for two weeks, It blooms for two weeks, It pours for two weeks, It dries up for two weeks. (Rye) * * * He rides into the field on his back, Across the field on his feet. (Harrow) * * * Bread is father, water is mother. Bread is on the table, so the table is a throne; and not a piece of bread - and the throne is a board. Mosquitoes have appeared - it’s time to sow rye. The frog croaks - the oats are jumping. 3. BREAD GROWS From the moment the grain hits the ground, it strives to get out. “The earth feeds the winter, the sky waters with rain, the sun warms with warmth, and summer, know, grows bread.” The sun shines, warms the earth and gives warmth to the grain. In the warmth, the grain begins to germinate. But not only does the grain need warmth, it also needs to “drink and eat.” Mother earth can feed the grain. It contains all the necessary nutrients for the growth of grains. In order for the grains to grow faster, the harvest to be larger, the land was fertilized. Fertilizers in those days were natural. The land was fertilized with manure, which accumulated over the year from raising livestock. Urine, urine, rain, On our rye; For grandma's wheat, for grandpa's barley, water all day long. This is how they called for rain. Without rain, bread will not grow. But there should be rain in moderation. If it rained too often and interfered with the ripening of the crop, then the children uttered another call: Rainbow-arc, Stop the rain, Bring on the sun. The sun gives plants not only warmth, but also light. The first leaves sprout vertically upward, but the subsequent ones grow in the opposite direction and then give roots, and from one grain a whole bush is obtained. Bread in Rus' In the old days, June was also called grain growing. The peasants even counted how much warm food they needed, bright days so that the grains ripen: “Then, in 137 warm days, winter rye ripens, and at the same degrees of heat, winter wheat ripens, but ripens more slowly, not earlier than 149 days.” “The blue and the bell ring, and that’s the end of the bread.” Who are these evil “sinets and bells” and what are they armed with, how can they destroy bread? These are plants that appear on the grain field on their own, although no one planted them there, and begin to take away nutrients from the grain - weeds. Grain production cannot be achieved without the help of peasants. The peasants “armed themselves” with various devices and fought with weeds – “sedge, various mints, brooms or brooms and bonfire grass.” We had to work hard, but it was not always possible to defeat the weeds. For example, if wheatgrass appears in a field, it is very difficult to remove it. It is necessary to collect all the pieces of wheatgrass roots, otherwise a new wheatgrass may grow from a small piece. Vole mice caused great damage to grain fields, nesting in the rye and eating up the roots. A real disaster for cereals was the locust, swarms of which could leave nothing at all of the plants. Birds - sparrows and especially corncrakes - helped the peasants fight insects. RIDDLE One pours, another drinks, the third turns green and grows. (Rain, earth, bread) 4. HARVEST Harvest is a responsible time. The peasants had to determine exactly the time when to start it, so that both on time and in good weather. And here the farmers watched everything and everyone: the sky, stars, plants, animals and insects. The ripeness of the bread was checked by tooth: they tore the ears, dried them, and put them in the mouth: if the grains crunch, it means they are ripe. The day the harvest began was called Zazhinki. The ethnographer A. Tereshchenko in his book “Life of the Russian People” describes Zazhinki as follows: “When the harvest is ripe, the wealthy owner gives a feast to his neighbors: he treats them to vodka and pies and asks them to help him collect bread. Many serve prayer services and then sprinkle the fields and reapers with holy water. The host or priest takes the sickle and makes the first fruit; The first ears removed are called stumps. They are stored until next year.” “The rye is ripe - get down to business.” Everyone got down to business together, the whole family went out into the field. And if they realized that they couldn’t handle the harvest themselves, they called for help. The work was very difficult. I had to get up before dawn and go to the field. “There’s no time to lie down when it’s time to press. And we’ll reap the harvest and start a round dance.” How our ancestors grew bread The most important thing was to harvest on time. Everyone forgot about their illnesses and sorrows. What you collect is what you live with all year. Harvesting is work, although hard, but bringing joy. “The gathering of bread is accompanied by singing, performed by spiritual joy. Unaccountably playful songs are heard across the fields; nature itself seems to be having fun with the reapers: everything is fragrant with them and everything lives with delightful gaiety,” wrote A. Tereshchenko about the village harvest. They harvested grain with scythes and sickles. If the rye grew tall and thick, they preferred to use a sickle, and low and sparse fields were mowed with a scythe. Mown plants were tied into sheaves. POEMS, RIDDLES, FOLK SIGNS And meanwhile, the idle peasant collects the fruit of his annual labors; Having swept the mown grass of the valleys into stacks, he hurries to the field with a sickle. The sickle is walking. On the compressed furrows the sheaves stand in shining heaps... E. Baratynsky * * * The vigorous life spoke: I cannot stand in the field, hold the spikelets. We must stand in the field in heaps, in the threshing floor in haystacks, in cages in boxes, and put pies on the table! * * * The pike dives, destroys the entire forest, and lifts mountains. (Spit) Not the sea, but worried. (Field) Stooped, hunchbacked, crossed the entire field, read all the suslons. (Sickle) Small, hunchbacked, he galloped all over the field. (Sickle) Black in autumn, white in winter, green in spring, yellow in summer. (Niva) A thousand brothers are girded with one belt, placed on their mother. (Sheaves on the ground) The beluga fish wagged its tail: the forests slept, the mountains became. (Scythe) White White I walked across the field, came home, and lay down under the barn. (Scythe) * * * In winter there is a lot of frost on the trees - the bread will be damaged. In winter, the snow is blown into the snowdrifts, and rye grows well. In winter, the snow is loose – the harvest is bountiful. He who sows early does not lose seeds. If you're an hour late in the spring, you won't be able to make it up in a year. Plowing and harrowing - you can’t spare an hour. They rush to raise steam before the weed seeds ripen. They say: “The early fallow will give birth to wheat, and the late fallow will give birth to broom.” 5. THRESHING GRAIN The peasants scrupulously calculated the timing of the harvest, and if the weather did not allow waiting for the grain to ripen, then it was harvested unripe. The green ears were cut and northern regions, where they simply did not have time to mature. Usually the harvest was completed by the Day of the Dormition Holy Mother of God– August 28 (August 15, old style). The popular name of this holiday is Spozhinki. The sheaves were first transported to a barn or barn. Barn is an outbuilding in which sheaves were dried before threshing. The barn usually consisted of a pit where the stove was located without a chimney, as well as an upper tier where sheaves were stored. Riga – a building with a furnace for drying sheaves of bread and flax. Riga was larger than a barn. Up to 5 thousand sheaves were dried in it, while in a barn - no more than 500. Ripe grain was taken directly to the threshing floor - a fenced plot of land intended for storing, threshing and other processing of grain - and threshed there. This was one of the most difficult stages of labor. Richer people tried to invite someone to help do this work. How our ancestors grew grain And the work consisted of this: they took a beater (threshing) or a flail and hit the sheaves in order to “release” the grain. To obtain the best seeds and unbeaten straw, they used a sheaf against a barrel. Later, these methods began to be replaced by threshing using threshing machines, which were powered by horse or steam traction. A special trade was created for threshers who worked on their machines for hire. The threshing of bread did not always happen immediately; sometimes this process was delayed; threshing was done in the fall and at the beginning of winter. After threshing, the grain was winnowed - usually standing in the wind with a shovel. RIDDLES, PROVERBS, SAYINGS, FOLK SIGNS Frol is standing with his mouth full. (Ovin) Andryukha stands, his belly full. (Ovin) There’s a wolf standing, his side has been torn out. (Ovin) * * * Don’t look at the sky, there is no bread there, but to the ground below there is closer to bread. They wait for the summer time, but they chew cold winter. It is not the fur coat that warms you, but the bread. The birch is blossoming - these are oats. A frog with a voice is these oats. If the soil is too dry, it is too late to sow oats. Do not sow wheat before the oak leaf. This wheat when the bird cherry blossoms. Wheat sprouts do not like chalky soil. That’s why they say: “Put the wheat in a bucket”, “I like rye even for an hour, but in the sand (dry soil).” Sow rye in the north wind - better harvest. An oak leaf about a nickel's worth - this is spring. The acacia tree has bloomed - plant cucumbers. * * * All right, all right, all right, the hostess is glad to see us, We sing about the bread, We talk about it. The grain has been harvested, and it has become quieter, The bins are breathing hotly, The field is sleeping, it is tired, Winter is approaching. Smoke floats over the village, People bake bread in their houses. Come in, don’t be shy, help yourself to our bread. 6. AT THE MILL Bread, as you know, is baked from flour. To obtain flour, the grain must be crushed - ground. The first tools for grinding grain were a stone mortar and pestle. Then they began to grind the grain rather than crush it. The process of grinding grain was constantly improved. A significant step forward was the invention of the manual grinding mill. Its basis is millstones - two heavy plates between which grain was ground. The lower millstone was installed motionless. The grain was poured through a special hole in the upper millstone, which was driven by the muscular power of humans or animals. Large heavy millstones were rotated by horses or bulls. Grinding grain became easier, but the work was still hard. The situation changed only after the water mill was constructed. In flat areas, the speed of river flow is low to rotate the wheel with the force of a water jet. To create the required pressure, the rivers were dammed, the water level was artificially raised and the stream was directed through a chute onto the wheel blades. Bread in Rus' Over time, the design of the mill was improved, windmills appeared, their blades were rotated by the wind. Windmills were built in areas where there were no bodies of water nearby. In some areas, millstones were set in motion by animals - horses, bulls, donkeys. POEMS, RIDDLES, PROVERBS, SAYINGS, FOLK SIGNS The evil winds bent the ear of grain, and the rain fell on the ear of grain, But they could not break it over the summer. “That’s what I am,” he boasted, “I coped with the wind and the water!” Before that, he became proud and grew a beard. S. Pogorelovsky * * * This bread, do not sleep, you will reap, you will not doze. Don’t wait for the harvest, this life will come, there will be bread. It is not the earth that gives birth to bread, but the sky. Reseeding is worse
Nina Moroz
Abstract educational situation By cognitive development“How our ancestors grew bread”
The summary was compiled and conducted as part of an innovative project
“Network interaction for organizing child support in the conditions of ethnographic orientation of preschool education”
Senior group
Topic: “How our ancestors grew bread”
Educational objectives:
Expand preschoolers’ ideas about growing bread in the old days, when there were no machines;
Introduce the tools used by our ancestors, methods of obtaining flour, baking bread, compare them with modern technical means;
To cultivate respect for grain growers and bread.
Materials for the lesson:
Demo:
1) presentation “How our ancestors grew bread”
2) sheaves of cereals, cereals, sickle, sieve
Progress of the lesson:
1. Introduction to the situation
The teacher gathers the children around him.
Do you like to go shopping with your mothers?
Which store do you like best?
Why do you like it?
And I also want to invite you to go to the store today.
Can you?
2. Updating knowledge
I invite everyone to go on a trip to the land of grain together. Our friend Dunno will go with us. He also loves to go shopping. (Children get on an imaginary train and ride)
Physical education lesson (A. Zheleznova)
We're going, going, going
To a distant grain land.
And so that the path is shorter,
Sing a song.
Tra-ta-ta, tra-ta-ta
The road may not be easy
But we can do everything
We'll overcome everything
We do everything while playing,
What a story!
A bakery store window appears on the screen.
Guys, we've arrived at the store. In front of you is a store window.
What products do you see on display? (Children list)
What is the name of this store?
Why do you think this is a bread store? (Because it contains flour products)
What is flour made from? (From wheat grains)
Where can I get wheat grains? (They need to be raised)
Guys, Dunno doesn’t know how to grow wheat.
Let's remember, tell him what happens to the grain before it becomes bread on the table.
3. Difficulty in the situation
The teacher gathers the children around the table, on which cards with images of tools lie in a chaotic order.
Do you want to help Dunno?
Can you?
Children are given independence. Children try to put the cards in order. A difficulty arises because they do not quite know the sequence of wheat cultivation in ancient times. If the children are confident that they completed the task correctly, the teacher can say:
Dunno doubts, it seems to him that you have not arranged the pictures correctly.
Were we able to help Dunno put the pictures in order?
Why couldn't they? (Because we don’t yet know how bread was grown in the old days).
So what do we need to know? (How bread was grown in the old days. When there were no cars)
4. Discovery of new knowledge
How can you find out? (Children offer different options, for example, ask someone who knows, read in a book, look on the Internet, find out about it in a museum, etc.).
I liked the suggestion to go to the bread museum. Want to?
But first, name the rules of conduct in the museum. (Quiet, calm, do not touch exhibits without permission)
What is the name of the person who talks about the exhibits? (Guide.)
Let me be a tour guide, you will be visitors to the museum. So, welcome to the museum!
Children sit on the floor (you can sit on the carpet) near the screen.
Do you think there have always been tractors and cars?
Where did smart machines come from on Earth? (They were invented and created by man.)
That's right, that means machines belong to the man-made world. But in order to create an assistant machine, humanity had to go a very long way.
I want to tell you a story.
In the old days, bread was not bought in a store, but housewives baked it in a Russian oven. They said:
When you eat bread, think about how it ended up on the table. So how did it end up on our table? Listen to my story:
Once upon a time there lived a man in a village. The man wanted to eat, looked, but there was no bread. He decided to grow bread. -What should I start with? - thinks.
And what do you think?
The man went into the field and reasoned with himself.
I'll sow rye and wheat. The man got ready to throw grain into the ground, and the little earth mother said to him:
Wait, man, throw the grains into the ground, first you need to prepare me.
The man scratched the back of his head - how do you think about preparing the land for sowing?
And the little farmer tells him: “First you need to plow the land, then harrow, then fertilize, then sow.”
Do you guys know how the land was cultivated? Look at the painting by artist A. N. Komarov “On the arable land.” How did you plow the land? Listen:
They harnessed the horse, hooked up a wooden plow, the peasant walked behind the plow, pressed it into the ground, and helped the horse drag the plow.
They also harrowed on horseback, using wooden harrows. They sowed by hand, lifting a sieve with grain onto their shoulders (show grain) - this is the grain they sowed. They sowed and said:
I sow, I winnow, I sow,
I sow the land with grain. (Repeat)
BREAD IS GROWING
The earth feeds the winter, the sky waters with rain, the sun warms with warmth, and summer - know that it grows bread.” The sun shines, warms the earth and gives warmth to the grain. In the warmth, the grain begins to germinate.
Whether for a long time or for a short time, the peasant’s rye and wheat are ripe.
Riddle: Guess the riddle:
He's golden and mustachioed
There are a hundred guys in a hundred pockets. (ear)
Look at the spikelets we have in the museum. (I show a sheaf of real spikelets and spikelets made of paper using the origami method/
HARVEST is a responsible time. The peasants had to determine exactly the time when to start it, so that it would be on time and in good weather. And here the farmers watched everything and everyone: the sky, stars, plants, animals and insects. -The time has come to gather the harvest, the man called his assistants, they took sharp sickles (demonstration of the sickle, they wave the sickles, cut the ears, knit them into sheaves)
We collected a sheaf of wheat and beat it with chains.
Miller, take the grain. Let it become torment.
GRAIN THRESHING
AT THE MILL
Guess what it is?
A woman stands on the southwest, waving her arms, and what she eats is what feeds the people. (mill)
Let's play with you too game "Mill" The players stand in a circle and sing, accompanying the song with movements.
Meli, shoal, mill (circular movements up and down)
The millstones rotate (circular movements in front of the chest)
Shallow, shallow, fall asleep (same movements)
And stuff them into bags (the “Sieve” movement)
BAKE BREAD
BREAD ON THE TABLE
Well,. that Dunno, you now know how bread was grown before.
Yes, I found out.
And as a souvenir, the guys give you a sheaf that they made themselves. (They give spikelets of paper made using the origami method)
Our excursion to the bread museum has come to an end. Let's thank the guide for an interesting excursion.
5. Inclusion of new knowledge into the children's knowledge system.
Can we put the cards in order now?
Children return to the table with “cards” and collectively put them in order.
Dunno is very happy and thanks us for our help.
6. Reflection
Didactic tasks: reflection on activities in class, creating a situation of success.
Guys, where did we go today (We were at the bread store)
Who did we manage to help and how? (They helped Dunno put in order the cards “How bread was grown in the old days”)
What new knowledge helped us with this? (We learned how in the old days they grew bread until there were machines to help).
Memories of the past
We stir less and less now
And at the dinner table
And you yourself, maybe at this hour
Callous him many times over.
2. SEV
RIDDLES, PROVERBS, SAYINGS
It stays green for two weeks
It's been earing for two weeks,
It blooms for two weeks
It pours for two weeks,
* * *
Rides into the field on his back,
* * *
3. BREAD GROWS
Urine, urine, rain,
On our rye;
For grandma's wheat,
For grandfather's barley
Water all day.
Rainbow-arc,
Stop the rain
Give me some sunshine.
One is pouring
The other one drinks
The third one turns green
4. HARVEST
Meanwhile, the idle peasant
The fruit of the year's labors is gathered;
E. Baratynsky * * *
The vigorous zhito said:
I can't stand in the field
Keep the spikelets.
We have to stand by
In the field with heaps,
Stacks in the threshing floor
In a cage with boxes,
And pies on the table!
* * *
* * *
5. GRAIN THRESHING The peasants carefully calculated the timing of the harvest, and if the weather did not allow waiting for the grain to ripen, then it was harvested unripe. Green ears were also cut off in the northern regions, where they simply did not have time to ripen.
It is not the fur coat that warms you, but the bread.
* * *
Lada, okay, okay,
The hostess is glad to see us,
We sing about bread,
We are talking about that.
The bread was removed and it became quieter,
The bins are breathing hotly,
The field is sleeping, it is tired,
Winter is coming.
Smoke floats over the village,
People bake bread in their houses.
Come in, don't be shy
Help yourself to our bread.
6. AT THE MILL
The first tools for grinding grain were a stone mortar and pestle. Then they began to grind the grain rather than crush it. The process of grinding grain was constantly improved.
S. Pogorelovsky * * *
Over-seeding is worse than under-seeding.
* * *
* * *
All my life I've been flapping my wings,
* * *
At the flatbread, loaf,
Dryers, buns, pie
Gray-haired from birth
Mother named... (flour).
7. BAKE BREAD In ancient times, housewives baked bread almost every day. Usually the dough began to be kneaded at dawn. They put on clean clothes, prayed and got to work.
I listen, I listen -
* * *
The barn is full of tailless sheep;
* * *
* * *
There is a hut made of bricks,
* * *
* * *
From under a linden bush
The snowstorm is blowing thickly.
* * *
* * *
8. BREAD ON THE TABLE
In the villages, peasants baked their own bread. Bakeries, called bread huts, were built in cities. Since the 16th century, bakers in Rus' were divided into bread makers, kalachniks, pirozhniks, gingerbread makers, pancake makers, and sitniks.
POEMS AND RIDDLES
* * *
G. Vieru * * *
It contains the juices of the native land,
The sun's light is cheerful in it...
S. Pogorelovsky * * *
First they put him in the oven,
How will he get out of there?
Then they put it on a dish.
Well, now call the guys!
* * *
It's on a painted platter,
With a snow-white towel.
We bring salt with the loaf,
Having bowed, we ask you to taste:
Our dear guest and friend,
Take the bread and salt from your hands!
V. Bakaldin
E. L. Emelyanova
Cuisine → Russian bread
Traditions → Slavic dining customs
Cuisine → Russian bread
Kitchen → Yeast-free bread
Kitchen → Butter bread
It is impossible to imagine the life of a modern person, who can prepare many different dishes for himself, without bread. Bread is the head of everything. How did our ancestors manage without bread? And when did they learn to bake it?
Memories of the past
We stir less and less now
And at the dinner table
We don’t divide the bread, we just cut it,
Moreover, forgetting about the mild knife,
We grumble that the bread is a little stale,
And you yourself, maybe at this hour
Callous him many times over.
Already in the Stone Age, people noticed that the grains of some plants are very filling, and, unlike fruits and mushrooms, they do not spoil for a long time. These plants are wild cereals: rye, wheat, barley.
Tribes of primitive gatherers settled near fields of wild cereals. They cut off the mature ears of corn with stone sickles. Gradually, people invented various tools with which they cultivated the land, harvested grain, and ground flour.
Preparing land for sowing is hard work. In ancient times, in most parts of Rus', powerful, impassable forests grew. The peasants had to uproot trees and free the soil from roots. Even flat areas near rivers were not easy to cultivate for sowing.
“The earth is compacted: it is never turned, it is dead, because there is no access to air, and plants cannot live without air... everyone needs air to breathe. To give life to the earth, you need to turn it outward, you need to open access to air, that is, break it up, crush it” (S. V. Maksimov). In order for the land to “come to life”, it was necessary to plow it, and more than once: first in the fall, then in the spring before sowing. In those ancient times they plowed plows or roe deer. These are simple tools that every peasant could make himself.
Later the plow appeared, although it did not completely replace the plow. The peasant decided what to plow. It depended on the soil. The plow was more often used on heavy fertile soils. Unlike the plow, the plow not only cut the layer of earth, but also turned it over.
After the field is plowed, it needs to be “combed.” They did this with the help of this tool: “A sieve with four corners, five heels, fifty rods, twenty-five arrows.” This is a harrow. Sometimes a spruce log with a large number of long knots was used as a harrow. A “modernized” harrow is a grid of four bars to which wooden or iron teeth are attached.
When harrowing, all clods were broken and pebbles were removed. The soil became loose, ready for sowing.
RIDDLES, PROVERBS AND SAYINGS
Baba Yaga, leg with a pitchfork: she feeds the whole world, she herself is hungry. (Sokha)
He walks from one end to another in the field, cutting a black loaf. (Plow)
If you sow at the right time, you will reap a mountain of grains.
It’s better to starve and sow good seed.
Put the manure thickly, the barn will not be empty.
The owner of the earth is not the one who roams it, but the one who walks with a plow.
There is no time to lie down when it’s time to reap.
My back hurts, but there is bread on the table.
2. SEV In Rus', the year began in the spring. The life of the peasant largely depended on sowing. A harvest year means a comfortable, well-fed life. In lean years they had to go hungry.
Peasants carefully stored seeds for future sowing in a cool, dry place so that they would not germinate ahead of time. They checked more than once whether the seeds were good. The grains were placed in water - if they did not float up, but sank to the bottom, then they were good. The grains should also not be stale, that is, stored no more than one winter, so that they have enough strength to cope with weeds.
In those days there were no weather forecasts, so the peasants relied on themselves and folk signs. We observed natural phenomena in order to start sowing on time.
They claimed that if you listen more closely, you can hear the frog as if pronouncing: it’s time to sow. If the first water during river floods is high, spring sowing is early, but if not, it is late.
Sowing day is one of the most important, but also the most solemn days in the agricultural year. That’s why the first sower went barefoot (his feet should have already been warm) into the field in a white or red (festive) shirt, with a basket of seeds hanging on his chest. He scattered the seeds evenly, with a “secret, silent prayer.” After sowing, the grain had to be harrowed.
In ancient times, peasants preferred rye: it is more reliable, resistant to cold and changing weather. Wheat bread tastes better, but there is more hassle with this grain. Wheat is capricious, heat-loving, and may not yield. And wheat also takes all the “strength” from the earth. The same field cannot be sown with wheat two years in a row.
Peasants planted grain crops not only in spring, but also in autumn. Before the onset of severe cold, winter grains were sown. These plants had time to sprout and appear on the surface before winter. And when the foliage around them turned yellow, the winter shoots began to fade and fall off. If there were warm autumn days for a long time, then the peasants specially released their cattle onto the winter field. The animals ate the sprouts, and then the plant took root more actively. Now the peasants hoped for a snowy winter. Snow is a coat for plants. Tree branches and various objects were placed on the fields so that the snow would “cling” to them and remain on the fields.
RIDDLES, PROVERBS, SAYINGS
It stays green for two weeks
It's been earing for two weeks,
It blooms for two weeks
It pours for two weeks,
It dries out for two weeks. (Rye)
* * *
Rides into the field on his back,
Across the field - on your feet. (Harrow)
* * *
Bread is father, water is mother.
Bread is on the table, so the table is a throne; and not a piece of bread - and the throne is a board.
Mosquitoes have appeared - it’s time to sow rye.
The frog croaks - the oats are jumping.
3. BREAD GROWS From the moment a grain hits the ground, it strives to get out.
“The earth feeds the winter, the sky waters with rain, the sun warms with warmth, and summer, know, grows bread.” The sun shines, warms the earth and gives warmth to the grain. In the warmth, the grain begins to germinate. But not only does the grain need warmth, it also needs to “drink and eat.” Mother earth can feed the grain. It contains all the necessary nutrients for the growth of grains. In order for the grains to grow faster, the harvest to be larger, the land was fertilized. Fertilizers in those days were natural. The land was fertilized with manure, which accumulated over the year from raising livestock.
Urine, urine, rain,
On our rye;
For grandma's wheat,
For grandfather's barley
Water all day.
This is how they called for rain. Without rain, bread will not grow. But there should be rain in moderation. If it rained too often and interfered with the ripening of the crop, then the children uttered another call:
Rainbow-arc,
Stop the rain
Give me some sunshine.
The sun gives plants not only warmth, but also light. The first leaves sprout vertically upward, but the subsequent ones grow in the opposite direction and then give roots, and from one grain a whole bush is obtained.
In the old days, June was also called grain harvest. The peasants even counted how many warm, bright days were needed for the grains to ripen: “Then, in 137 warm days, winter rye ripens and at the same number of degrees of heat, winter wheat ripens, but ripens more slowly, not earlier than 149 days.”
“The blue and the bell ring, and that’s the end of the bread.” Who are these evil “sinets and bells” and what are they armed with, how can they destroy bread? These are plants that appear on the grain field on their own, although no one planted them there, and begin to take away nutrients from the grain - weeds.
Grain production cannot be achieved without the help of peasants. The peasants “armed themselves” with various devices and fought with weeds – “sedge, various mints, brooms or brooms and bonfire grass.” We had to work hard, but it was not always possible to defeat the weeds. For example, if wheatgrass appears in a field, it is very difficult to remove it. It is necessary to collect all the pieces of wheatgrass roots, otherwise a new wheatgrass may grow from a small piece.
Vole mice caused great damage to grain fields, nesting in the rye and eating up the roots. A real disaster for cereals was the locust, swarms of which could leave nothing at all of the plants. Birds - sparrows and especially corncrakes - helped the peasants fight insects.
One is pouring
The other one drinks
The third one turns green
Yes it grows. (Rain, earth, bread)
4. HARVEST Harvest is a responsible time. The peasants had to determine exactly the time when to start it, so that it would be on time and in good weather. And here the farmers watched everything and everyone: the sky, stars, plants, animals and insects. The ripeness of the bread was checked by tooth: they tore the ears, dried them, and put them in the mouth: if the grains crunch, it means they are ripe.
The day the harvest began was called Zazhinki. The ethnographer A. Tereshchenko in his book “Life of the Russian People” describes Zazhinki as follows: “When the harvest is ripe, the wealthy owner gives a feast to his neighbors: he treats them to vodka and pies and asks them to help him collect bread. Many serve prayer services and then sprinkle the fields and reapers with holy water. The host or priest takes the sickle and makes the first fruit; The first ears removed are called stumps. They are stored until next year.”
“The rye is ripe - get down to business.” Everyone got down to business together, the whole family went out into the field. And if they realized that they couldn’t handle the harvest themselves, they called for help.
The work was very difficult. I had to get up before dawn and go to the field. “There’s no time to lie down when it’s time to press. And we’ll reap the harvest and start a round dance.”
The most important thing was to harvest on time. Everyone forgot about their illnesses and sorrows. What you collect is what you live with all year. Harvesting is work, although hard, but bringing joy. “The gathering of bread is accompanied by singing, filled with spiritual joy. Unaccountably playful songs are heard across the fields; nature itself seems to be having fun with the reapers: everything is fragrant with them and everything lives with delightful gaiety,” wrote A. Tereshchenko about the village harvest.
They harvested grain with scythes and sickles. If the rye grew tall and thick, they preferred to use a sickle, and low and sparse fields were mowed with a scythe. Mown plants were tied into sheaves.
POEMS, RIDDLES, FOLK SIGNS
Meanwhile, the idle peasant
The fruit of the year's labors is gathered;
Sweeping the mown grass of the valleys into stacks,
He hurries into the field with a sickle.
The sickle is walking. On compressed furrows
The sheaves stand in shining piles...
E. Baratynsky * * *
The vigorous zhito said:
I can't stand in the field
Keep the spikelets.
We have to stand by
In the field with heaps,
Stacks in the threshing floor
In a cage with boxes,
And pies on the table!
* * *
The pike dives, destroys the entire forest, and lifts mountains. (Scythe)
Not the sea, but worried. (Field)
Stooped, hunchbacked, he crossed the entire field, read all the worts. (Sickle)
Small, hunchbacked, he galloped all over the field. (Sickle)
Black in autumn, white in winter, green in spring, yellow in summer. (Niva)
A thousand brothers are girded with one belt, placed on their mother. (Sheaves on the ground)
The beluga fish wagged its tail: the forests were sleeping, the mountains were becoming. (Scythe)
A white hare walked across the field, came home, and lay down under the barn. (Scythe)
* * *
In winter there is a lot of frost on the trees - the bread will be damaged.
In winter, the snow is blown into the snowdrifts, and rye grows well.
In winter, the snow is loose – the harvest is bountiful.
He who sows early does not lose seeds. If you're an hour late in the spring, you won't be able to make it up in a year.
Plowing and harrowing - you can’t spare an hour.
They rush to raise steam before the weed seeds ripen. They say: “The early fallow will give birth to wheat, and the late fallow will give birth to broom.”
5. GRAIN THRESHING The peasants carefully calculated the timing of the harvest, and if the weather did not allow waiting for the grain to ripen, then it was harvested unripe. Green ears were also cut off in the northern regions, where they simply did not have time to ripen.
Usually the harvest was completed by the day of the Dormition of the Blessed Virgin Mary - August 28 (August 15, old style). The popular name of this holiday is Spozhinki.
The sheaves were first transported to a barn or barn. Barn is an outbuilding in which sheaves were dried before threshing. The barn usually consisted of a pit where the stove was located without a chimney, as well as an upper tier where sheaves were stored. Riga – a building with a furnace for drying sheaves of bread and flax. Riga was larger than a barn. Up to 5 thousand sheaves were dried in it, while in the barn - no more than 500.
Ripe grain was taken directly to the threshing floor - a fenced area of land intended for storing, threshing and other processing of grain - and threshed there. This was one of the most difficult stages of labor. Richer people tried to invite someone to help do this work.
And the work consisted of this: they took a beater (threshed) or a flail and hit the sheaves to “release” the grain. To obtain the best seeds and unbeaten straw, they used a sheaf against a barrel. Later, these methods began to be replaced by threshing using threshing machines, which were powered by horse or steam traction. A special trade was created for threshers who worked on their machines for hire.
The threshing of bread did not always happen immediately; sometimes this process was delayed; threshing was done in the fall and at the beginning of winter. After threshing, the grain was winnowed - usually standing in the wind with a shovel.
RIDDLES, PROVERBS, SAYINGS, FOLK SIGNS
Frol stands and his mouth is full. (Barn)
Andryukha stands, his belly full. (Barn)
There is a wolf standing, a side/shred has been torn out. (Barn)
Don’t look at the sky, there is no bread there, but to the ground below there is closer to bread.
They wait in the summer and chew in the cold winter.
It is not the fur coat that warms you, but the bread.
The birch is blossoming - these are oats. A frog with a voice is these oats. If the soil is too dry, it is too late to sow oats.
Do not sow wheat before the oak leaf. This wheat when the bird cherry blossoms.
Wheat sprouts do not like chalky soil. That’s why they say: “Put the wheat in a bucket”, “I like rye even for an hour, but in the sand (dry soil).”
Sowing rye when there is a north wind means a better harvest.
An oak leaf about a nickel's worth - this is spring. The acacia tree has bloomed - plant cucumbers.
* * *
Lada, okay, okay,
The hostess is glad to see us,
We sing about bread,
We are talking about that.
The bread was removed and it became quieter,
The bins are breathing hotly,
The field is sleeping, it is tired,
Winter is coming.
Smoke floats over the village,
People bake bread in their houses.
Come in, don't be shy
Help yourself to our bread.
6. AT THE MILL Bread, as you know, is baked from flour. To obtain flour, the grain must be crushed - ground.
The first tools for grinding grain were a stone mortar and pestle. Then they began to grind the grain rather than crush it. The process of grinding grain was constantly improved.
A significant step forward was the invention of the manual grinding mill. Its basis is millstones - two heavy plates between which grain was ground. The lower millstone was installed motionless. The grain was poured through a special hole in the upper millstone, which was driven by the muscular power of humans or animals. Large heavy millstones were rotated by horses or bulls.
Grinding grain became easier, but the work was still hard. The situation changed only after the water mill was constructed. In flat areas, the speed of river flow is low to rotate the wheel with the force of a water jet. To create the required pressure, the rivers were dammed, the water level was artificially raised and the stream was directed through a chute onto the wheel blades.
Over time, the design of the mill was improved, windmills appeared, their blades were rotated by the wind. Windmills were built in areas where there were no bodies of water nearby. In some areas, millstones were set in motion by animals - horses, bulls, donkeys. POEMS, RIDDLES, PROVERBS, SAYINGS, FOLK SIGNS
Evil winds bent the ear, and it rained on the ear,
But they couldn’t break him over the summer.
“That’s what I am,” he boasted, “I coped with the wind and the water!”
Before that, he became proud and grew a beard.
S. Pogorelovsky * * *
This bread, do not sleep, you will reap, you will not slumber.
Don’t wait for the harvest, this life will come, there will be bread.
It is not the earth that gives birth to bread, but the sky.
Over-seeding is worse than under-seeding.
There was a hut, but without bread there was trouble.
You'll be crazy, but you won't be able to live without bread.
Without a stove it’s cold, without bread you’re hungry.
If the rye doesn't grow, you'll go around the world.
The roll will become boring, but the bread never will.
Each seed knows its time.
For the time being, no seed is sown.
This is the time - you will gather bread from the mountain.
Sit in the sand, at your own time.
If you sow in good weather, you will produce more offspring.
* * *
Buckwheat likes it dry warm earth.
Behind the harrow there will be dust and damn it.
A day earlier you sow, a week earlier you reap.
* * *
She feeds the whole world, but she doesn’t eat herself.
All my life I've been flapping my wings,
But it can’t fly away. (Mill)
* * *
At the flatbread, loaf,
Dryers, buns, pie
Gray-haired from birth
Mother named... (flour).
7. BAKE BREAD In ancient times, housewives baked bread almost every day. Usually the dough began to be kneaded at dawn. They put on clean clothes, prayed and got to work.
The dough recipes were different, but the main components remained flour and water. If there was not enough flour, they bought it at the market. To check the quality, the flour was tasted by tooth. They took a pinch of flour and chewed it, if the resulting “dough” stretched well and did not stick too much to your hands, then the flour was good.
Before kneading the dough, the flour was sifted through a sieve. The flour had to “breathe” during the sifting process.
In Rus' they baked black “sour” bread. It was called black because it was prepared using Rye flour, and it has a darker color than wheat. “Sour” – because sour starter was used. Having kneaded the dough in a kneading bowl - a wooden tub - and formed rounded loaves, the hostess collected the remaining dough from the walls into a lump, sprinkled it with flour and left it for leavening until the next time.
The finished dough was sent to the oven. Stoves in Rus' were special. They heated the room, baked bread on them, cooked food, slept, sometimes even washed and treated themselves.
They put the bread in the oven with prayer. Under no circumstances should you swear or quarrel with anyone while the bread is in the oven. Then the bread won't work.
It was necessary to follow the rules for baking bread. Bread was baked strictly at a certain temperature. How to measure temperature if you don't have a thermometer? The housewives waited until there were only coals left in the furnace. Swept under was the name of the surface on which the dough was placed. Then they threw it on with a pinch of flour: if the flour turned black, then the heat in the oven was too strong and you had to wait. After a while, they moistened it with water and tried it again. If the flour turns brown, then it’s time to plant some bread. They did this with a bread shovel. PUZZLES
I listen, I listen -
Sigh after sigh, but not a soul in the hut. (Kaushn with dough)
* * *
The barn is full of tailless sheep;
One had a tail, and she left. (Bread and shovel)
* * *
A great star has risen on the stove.
Without arms, without legs - he crawls up the mountain.
Without arms, without legs - he climbs a linden tree. (Kvashnya)
* * *
There is a hut made of bricks,
Sometimes cold, sometimes hot. (Bake)
* * *
We bought a brand new one, it’s so round,
They swing it in their hands, but it’s all full of holes. (Sieve)
* * *
From under a linden bush
The snowstorm is blowing thickly.
The hare runs and covers its tracks. (They sow flour)
* * *
Black Mountain, but everyone loves it. (Black bread)
* * *
Mixed, pickled, felted, put in the oven. (Dough)
8. BREAD ON THE TABLE Bread was the breadwinner of the Russian people, the main delicacy on the table.
In the villages, peasants baked their own bread. Bakeries, called bread huts, were built in cities. Since the 16th century, bakers in Rus' were divided into bread makers, kalachniks, pirozhniks, gingerbread makers, pancake makers, and sitniks.
The royal court had its own grain hut, or rather a palace. The Sovereign's Bread Palace was located in the Kremlin on the site where the Armory Chamber is now located. Bread for the royal table, called basman, was made there. The “basma” pattern was applied to this bread in a special way.
Large bakeries also operated in Russian monasteries. They baked there Rye bread, prosphora. In those days they baked saiki, rolls and other bread products. The chronicles of the 10th–13th centuries mention “bread with honey, poppy seeds, cottage cheese,” kovrigi, and various pies with all kinds of fillings, which are an indispensable part of the Russian holiday table. It was customary to decorate with baked goods festive tables. On especially special occasions, such as weddings, a loaf was baked. It was considered a symbol of happiness, prosperity and abundance. The loaf was carried out on a towel - an embroidered towel. The more magnificent the loaf is baked, the happier and richer the newlyweds will live.
The famous household encyclopedia Domostroy contains recipes for the Russian Orthodox table: pies in nut butter, fried with peas; pickled pancakes; hearth pies, pickled with peas; large poppy seed pies fried in hemp oil with peas; large pies with poppy juice and sap; pies with elm, whitefish, catfish, herring.
Since bread was the main food product, and grain farming was the main occupation of the Slavs, many traditions and customs are associated with bread, and there are countless poems, songs, proverbs and sayings.
To greet a guest with bread and salt meant to show respect and honor to the guest. To share bread is to recognize a person as a friend.
POEMS AND RIDDLES
A grain landed between two millstones. One says - let's run, the other says - lie down, the third says - let's swing. (Water, millstone, wheel)
They beat me, stab me, cut me, but I endure everything, I pay people kindness. (Bread)
* * *
The sky is happy with the sun, the little pole is happy with the sunflower.
I’m glad to see the tablecloth with some bread: it’s like the sun on it.
G. Vieru * * *
Here is the fragrant bread, here it is warm, golden.
He came to every house, to every table.
It contains our health, strength, and wonderful warmth.
How many hands raised him, protected him, took care of him.
It contains the juices of the native land,
The sun's light is cheerful in it...
Eat by both cheeks, grow up to be a hero!
S. Pogorelovsky * * *
First they put him in the oven,
How will he get out of there?
Then they put it on a dish.
Well, now call the guys!
They will eat everything one piece at a time. (Pie)
* * *
It's on a painted platter,
With a snow-white towel.
We bring salt with the loaf,
Having bowed, we ask you to taste:
Our dear guest and friend,
Take the bread and salt from your hands!
V. Bakaldin
E. L. Emelyanova
Elena Strelnikova Slavic Culture
Loading...
