What is a tub in ancient Rus'. Wooden tubs and tubs and their uses. Ancient recipes for salting herbs in wooden tubs

03.06.2015

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

POT

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

POT BRATINA

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

OIL POT

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

goose

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

ENDOVA

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

ROASTER

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

KANDYUSHKA

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

CANOPKA

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

KACEIA

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

KASHNIK POT

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

Kiselnitsa

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

KORCHAGA

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

KRYNKA (KRINKA)

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

JUG

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

JUG KRUPNIK

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

KUBYSHKA

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

LATKA

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

A BOWL

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

JAR

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

BOWL

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

PADDER (MILKING, MILKER)

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

POLEVIK POT

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

RYLNIK

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

WASH BASIN

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

TURTLE

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

Modern earthenware

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Preparation of cooperage products for use

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

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

Heated stones are placed at the bottom;

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

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

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

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

Let the containers dry.

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

Treatment of wooden utensils for use as cutlery

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

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

Caring for wooden utensils

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

How to wash wooden dishes

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

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

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

How to wash pickling tubs and wooden barrels

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

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

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

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

Hoop processing

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

Ancient recipes for salting herbs in wooden tubs

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

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

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

An old recipe for pickling cucumbers in an oak tub

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

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

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

Kadza, kadula - all these names of cooper's dishes come from the ancient Greek word "kado", which means "mug" or "bucket". For the first time, such containers appeared almost immediately, as soon as a person learned to process wood, but despite this, they are successfully used in both urban and rural conditions to this day. We will talk about what wooden tubs are and where they are used in our article. Here we note all the advantages and disadvantages of cooper's dishes.

The history of the origin of the wooden tub

Outwardly, the tub is a container made of wooden planks tied with hoops. According to the description, you might think that this is the most ordinary barrel, but this is not so. Unlike a barrel, wooden tubs can only be in an upright position.

Since ancient times in Rus', there were such containers 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 in each yard in case of fire. Also, wooden containers of fixed sizes were used for weighing products.

And yet, the main purpose of the tub in the old days was to store bulk products (grain, 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, there are:

• pine;
• oak;
• aspen;
• lime;
• birch products, etc.

Depending on the functional purpose, there are tubs for:

• storage of bulk products;
• pickling vegetables;
• baths;
• dough preparation;
• 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 products are very different: starting from a small flower pot and ending with oak fonts for a bath 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.

Tub for salting: how to choose

In a number of Russian villages, salting vegetables and fruits is still done in wooden tubs. Such products, harvested in containers made of oak, aspen and other wood, have a specific taste, and they are usually much better than those stored in glass jars. In urban markets, you can increasingly find wooden tubs for pickles for sale. But before you buy yourself such a container, you should consider the following points:

1. It is ideal for pickling cabbage, cucumbers, and apples. In it, products are saturated with spices and acquire an incomparable taste and aroma.
2. 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 the cabbage stays crisp until spring.
3. You should not choose a pine tub for salting, since such wood is often saturated with resin, which, in turn, can impregnate the products in the container.

The quality factor of the tub is checked by pouring water into it. At first, the liquid may leak, but soon the wood swells and the leak disappears. Before buying a tub, you should pay attention to the presence of a lid or with a handle, with which the container is closed during salting.

Wooden tubs for a bath: types, sizes

A bathhouse is the very place where there should be a lot of wooden tubs. Containers are usually made of oak, as it has, among other things, also healing properties.

For a bath, the following tubs are usually required:

• Fonts - containers designed for bathing two or more people and having a volume of approximately 1-2 thousand liters or more. Outside, such tubs are varnished, and inside the tree remains untreated in order to transfer all the beneficial properties to water.
• Wooden tubs in the form of a bucket or tub - used to store water and steam herbs for inhalation.
• Steamer - a tub with a volume of about 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.

What are the tubs for flowers

Every gardener dreams of turning his backyard or balcony into a real work of art, using all possible methods for this. And first of all, you should decide what to grow plants in and how to arrange them on the site.

Recently, a tub for flowers has become more and more popular, which looks beautiful, and is also very convenient. Wooden tubs can be moved from place to place, they easily fit into any interior and are suitable for creating any, even the most complex compositions. Such containers are made of different types of wood, of any shape and size. You can even plant indoor plants in them, which will look great on the windowsill in the apartment.

Why are tubs needed for testing?

Wooden tubs are also used for kneading dough. However, not everyone understands why it is necessary to use wooden utensils for this and what are its advantages.

A tub for dough in the house has always been a symbol of prosperity and well-being. She was treated with care and even respect. Even if the tub was very dilapidated and no longer suitable for kneading dough, it was used to store bread. Moreover, they put a container with bread in the "holy" corner, under the icons.

Such reverence for the tub consisted of the following. It is known that heat is required for dough proofing. But the fact is that wood has long been considered the warmest material, and the dough in it will always fit well, even if the house is cool. It is enough to knead the dough and put it in a tub for proofing. And there is no doubt that the bread will turn out especially tasty and fragrant.

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.

Advantages and disadvantages of wooden tubs

The advantages of wooden tubs include:

• Wood is a natural material that is ideal for storing bulk products and liquids. Water in an oak tub stays fresh and clean longer than in plastic and metal containers.
• The tub for salting helps the cabbage stay crispy and juicy longer and perfectly retains all its beneficial properties.
• The taste of cucumbers, tomatoes, fruits and berries pickled in a tub is much more interesting than when preserved in a glass jar.

The disadvantages of tubs include the following factors:

• The tree tends to dry out over time, so repair or replacement of dishes may be required.
• Not all types of tubs are suitable for food storage and salting. For example, pine emits resinous substances, which can adversely affect the taste of the finished dish.

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

Where did the name come from

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

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

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

Such same and different capacities

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

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