Russian culinary traditions can boast of enchanting diversity. Kіlka stolіt tіvnovodnі rіchki аnd rich mіslіvskі uѕіddya supply їdocs аs masu reserves, yаkі yоu dаnіnі s vegetables, cereals, dairy products аnd wild plants reworked on rozkіshnі stravi. About those who lived in Russia a long time ago, chronicles and notes of mandrivniks-inozemtsivs are told. The rest invariably called out the hoarding (and sometimes - the sacred zhah) a lot of hot and cold appetizers on the Christmas tables of words.

Russian culinary wealth

Nevipadkovo earlier in noble budinkas, tables were robbed with such majestic ones - at the time of the year, benquettes were inserted with all sorts of snacks, licorice "snacks" and head grasses. Dozens of salts can be brewed here: cucumbers and mushrooms, pickled wild berries, pickled apples, sauerkraut. Natomist tomato, so familiar to us today, embellished a traditional meal near the nearby 19th century. All that these “crazy berries” were brought to Rus' for the hours of Peter the Great, the people were vowed with rubbish.

Twenty kinds of ribs on one table! Modern people like the menu will be given to the one-man, but our ancestors would never have such a blues-nir thought. Sturgeon, salmon, ide and roach, crucian carp and pike were prepared according to the most famous recipes, so their taste is unique. The fish was lubricated and baked, boiled in milk and soaked in wine. Majestic carcasses were stuffed with cabbage, porridge, mushrooms, and small portions of small pieces were poured with a spicy sauce made from herbs, berry juices and anise.

M'yaso words'yani tezh loved, even though it was not accessible to everyone and not forever. Pork, horse meat, yalovichina on the table of the villagers and ordinary townspeople appeared at the saint. Ledve to the right was a bula with a domestic bird, and in most cases the "m'yasoidi" could please themselves with game - a hare or, say, deer. The saint has a bula at the center of respect. The great carcasses were stuffed with bacon and greased on the horns, the ancient kind of butt was languishing in the mountaineers with different rinds and vegetables. In a right way, the swan entered the royal guard, a whole bunch of baked goods from honey and a watchmaker.

Deyakі vіziteri z manіrnoї Єvropi, sho drank on the Russian banquet, after such a bunch of boulli zmushenі vdavatisya to the servants of doctors - and on the right sovsіm not in the bitterness of the fatness of the words of the Janskih rіznosolіv, on the stench of sweat then skarzhilis li curly, but in a banal gluttony. The guests could not drink at the luxurious Christmas table, and at the same time in the finale, in the cold, jugs with kvass were already standing - they poured “shlunkovu pozhezha”, especially gourmet steaks.

However, it is not varto to think that in Russia zherlivost was regular - most of the time the people had to post more or less suvoro, influenced by the "Swedish" fears. At the same time, porridge and vegetables appeared on the first meal, even though it could not do without dressings for borosh soup, pies with mushrooms and berries, delicious food bread and rolls.

zha on any budget - from the palace to the khatini

It dawned on me that the social and financial inevitability dictated its power to the menu. At the court of Empress Katerina, everyday life did not include less than five dozen fears, but simply the villagers were satisfied with the simple, but unimpressed. Root crops cherished with special love among the people. Before the advent of potatoes, yaku was estimated in Russia only three centuries ago, the most popular bula ripa, or literally in all species, among them - transforming for additional honey for a welcome dessert.

On the basis of rіpi and other city gifts, they prepared a kind of prototype of today's okroshka. The vegetables were trimmed, brightly seasoned with fresh cibula and chasnik, and then poured with sour homemade kvass. Another first grass, popular in Russia, was botvinya. The thick boulder was covered with boiled fish of different varieties and meat crayfish, as well as ice cubes, as if they were served to the table in a bowl. Like a “broth”, like before, when vitiated kvass came out, only greenery was added to the new one, before - sorrel.

Cabbage was a great help, fresh in season, and sauerkraut from autumn to spring. For her, they cooked pepper and friend, made fillings for pies and kulebyak. Mostly cabbage soups were hot and thick, aloe verdant, they were seasoned with olives, and here from the 19th century - even more potatoes. It is hardly necessary to think that noble people ignored this simple zhu - they were one of the most popular rare herbs, and most of them were robbed without meat. At the winter hour, such a brew was frozen in reserve.

All Rus' from the satisfaction of eating porridge - the stench acted not as a side dish, but as a self-sufficient meal. The energy value of the cereal boulders is obvious, which, according to the order, was included in the menu of “sovereign people” - soldiers and sailors. For the army, porridge was cooked for two days, at lunchtime it was added to yushka abo shcha, and for the evening, grass was served with bacon and vegetables. The most accessible were the rye and barley, the very stench became the basis of the diet.

Noble lords didn’t go out with porridge either, they wanted to cook “vishucano” in rich cottages - with meat, peas and malt. Vtіm, here everything was already stale with relish - Peter I, for example, giving precedence to the well-boiled "soldier's" pearl. For the sake of justice, it is necessary to say what the emperor was served with meat, mushrooms and watermelon. Enriched by the great gourmet Alexander III, who was the chef-cook, preparing the best Guryev porridge - semolina with top kicks, trimmed with peas, fresh and dried fruits, honey.

Without bread - no offense

Vipіchka bread - on the right is not naishvidsha, especially as it is ready to be brought to faceless mouths. The gentlemen in Russia started a dance at the majestic houses, so that the cows would last for a day. Vitrata turned out to be decent, even a sack of spicy spicy, seasoned with dewy olives and cibules, it was the main snack for ordinary people, and at the hour of the other day's meals, entering into the necessary part of the menu.

From the bread in the villages they prepared a “prison” - a remarkably rare weed, which does not require cooking. Korovai was trimmed, right into the bowl they added finely minced vegetables (most often - radish, cibula, horseradish, various herbs and tea leaves), and then poured kvass. The second variant of the simplest stravi is prison with milk, which the villagers were fond of the little ones.

Vykoristuvat wheat was given by spending money, for that, the wheat loaves were robbed of life's dough - the stench came out dark and sour, and in the hungry groves they were bitterly bitter. On the right, in what was often necessary to boshchadzhuvati, and before it, if necessary, they added all sorts of “adult fodder”: ground acorns, village bark, and hangings - loboda or nettle. Tse was signified on savory yakosties, but it allowed the whole family to be occupied.

Bread from a white wheat bog, having entered the "pansky zhezhya", the common people stained it only for the Christmas season. The most popular sausages were honey curly gingerbread, covered with licorice molasses - such a gift could please not only a child, but also a kohan girl. When it comes to pirogues, they sip them for different recipes at the great kіlkosty (songs and savory, licorice and salty, with a simple chi and choice filling), they were sold everywhere in the bazaars of those city streets.

Mlyntsy in Russia baked for some kind of respectful drive, wanting white wheat to be stained more bountifully for Maslyana. At the hour of the resht, buckwheat sounded victorious - from it came out puffs and pishnі "round", in which our ancestors knew the similarity with a sony disc. No baptism, no commemoration could do without such a chastuvanya - the prayers for the words of the pagans were a ritual line, to which the setting up before them was shanobly-quivering.

And what was flowing through the bushes there?

Zgaduyuy enamored napoi ancestors-words, in no way without respect the same kvass - they rejoiced in the intoxication, seasoned with various herbs, yogo was served on the table as a substitute for water, and for an hour as a substitute for wine. The recipes seemed to be impersonal, and the deacons were even more hmіlnymi.

The ultimate black tea, accessible to the skin today, appeared in Russia only in the 17th-18th centuries. Vіn vvazhavsya overseas divina, and that more than simple hulks were not in the gut. Our forefathers did not suffer at all, brewing special herbs. Mіzh іnhim, to make it clumsy with the prepared and crazy popular fireweed (ivan-tea) among the people, to supply it by Muscovy to the courts of European monarchs and citing narіvnі z hutrom and semi-flowers.

In Russia, the holy days were celebrated for a long time, for which the prayers were especially honored. Before important urochisty they brewed beer, put (fermented for additional hops) honey with yagіdnimi juices. Vtіm, they still got used to the burner, even though they called it wine. In the future, such alcohol was poured on herbs (for example, on wild or mint), diluted with licorice molasses.

Russian cuisine is characterized by such rices: superb steel stock of spices and savory flavors, strict canons of cooking. Coils of Russian culinary arts start with the mixing of grain cereals, nasampered wheat, wheat and national Russian kvass (tobto sour) bread from wheat boroshn.

Already in the middle of the 9th century, that black, life-giving, sour, and spiritual bread on leavened sourdough appeared, without any regard for the incomprehensibly Russian menu.

Behind him were the creations of other types of national bread and boar varieties: dezhni, cow, compose, mlints, pies, pancakes, bagels, saiki, donuts. The remaining three categories may be a hundred years later, after the appearance of wheat boar

Appealingness to kvass, sourness was brewed and in the case of mixed water kvass, an assortment of those reaching two or three dozen species, which were strongly shaken one by one with gusto, and also by the winemakers of calm Russian kissels, life Wow, wheaten, scho appeared to Mayzha for 900 years earlier than modern yagidno starch. kiselіv.

At the very beginning of the old Russian period, all the main waters, krym kvass, were formed: all the digesters (whipped), which were a combination of various forest herbs with honey and spices, as well as copper and honey, that is natural honey, fermentation with yagіdnim juice or just dilutions with juices that water to a different consistency.

Kashі hoch i buli according to the principles of their preparation, keep it, but sometimes they were acidified with sour milk. The stench was also addicted to diversity, podіlyayuchis for types of grain (spelt, rye, oats, barley, buckwheat, millet, wheat), for types of grain crushing or yogo running (for example, barley giving three cereals: barley, dutch, barley; buckwheat chotiri: kernel , Veligirka, Smolensk, extended;

All this made it possible to vary from 6-7 types of grain and three types of legumes (peas, beans, cumin) sprats of dozens of different cereals. In addition, the flours of these crops produced various boron crops. All this bread, most importantly boroshnyana, is varied mainly with fish, mushrooms, wild berries, vegetables and other milk and meat.

Already early middle-aged wine was clear, or rather, sharply served the Russian table for pisniy (big fish and mushrooms) and squirrel (milk meat and barley). At the same time, the song style included far from all grown-up products.

So, beetroot, carrot and zukor were excluded from the new one, as they were also secured to a modest hedgehog. Carrying out a sharp line between a quick and a sleepy table, seeing each other with an impenetrable wall of products of various hikes and avoiding them, naturally, led to the creation of original strands, for example, various types of yushka, milk in, kundyumiv (mushroom dumplings).

The fact that the greater number of days at the turn of 192 to 216 years was sung, calling out a lot of natural exercise to the richness of the pisno table. There is a large number of mushroom and rib herbs in the Russian national cuisine, the scalability of various dewy syrovina of grains (cereals) to wild berries and herbs (sleepy, sprinkling, ).

More often than not, the urinability of the pisniy style turned out to be the skin type of the vegetable, the mushrooms, or the ribi were prepared okremo. So, cabbage, turnip, radish, peas, stumps (vegetables, grown from the 10th century) were prepared and or sirimi, salted (sauerkraut), parenimi, or boiled or cooked livers, one or the other.

Salads and especially vinaigrettes were at that time in power in Russian cuisine and appeared in Russia only in the middle of the 19th century. Ale and the stench of the cob fought over one sheep, through which they bore the names of ogirk lettuce, beetroot lettuce, potato lettuce toshcho.

More differentiation was recognized by fungus strains. Leather species of mushrooms mushrooms, scallops, mushrooms, white, smoky and pecheritsa (champignons), etc., not only salted, but simmered zowsim okremo. So it was with ribeye itself, which gets used to the boiled, dried, salted, baked and even more in the greased look.

Sigovina, taimenina, pike, halibut, catfish, salmon, sturgeon, stellate sturgeon, white sturgeon and others were respected by the skin as a special, other grass, and not just fish. Therefore, the yushka could be a perch, a yorzhoy, a min or a sturgeon.

Smakova diversity of such homogeneous herbs was reached in two ways: from one side, in the heat and cold process, and also for the rahunka, the infusion of different oils, most importantly hemp, pea, poppy, wood (olive) and, of course, more sonyashnikova, and more spices.

The rest of the time, the cybula and the chapel took root, moreover, in large quantities, as well as parsley, mustard, anise, coriander, bay leaf, black pepper and cloves, which appeared in Russia already from the XI century. Later, in the XI ear of the XII century, they were supplemented with ginger, cardamom, cinnamon, air (irny root) and saffron.

In the ancient period of Russian cuisine, there are also rare hot herbs that took away the solemn name of flakes. Of particular breadth, such types of bread, yak shchi, yushki, founded on a dewy syrovin, as well as various zatirukhs, zavirikhs, buttanks, straws and other different types of boron soups, yak vydrіznyalis one in one but one consistency єyu i was formed from three elements of water, boroshna and fat , until such an hour (but don’t start) the cibula was given, the watchmaker or parsley.

They also vibrated sour cream and sir (for the same terminology sir). Until the 14th century, the production of tops and butter was unavoidable, and in the 14th-15th centuries, products were prepared rarely and were of a rotten vigor. Oliya through incomplete methods of whipping, cleaning and saving the swede of water.

The national licorice style was formed from yagidno-boroshnyah and yagidno-honey or honey-boroshnyah varieties. See gingerbread of that variety, unbaked, orphaned, aloe folded with a special rank of dough (kaluzka dough, malt, kulagi), for which a subtle savory effect is reached by a trival, tolerant and laborious processing.

Russian folk tales glorious rich start eating porridge and drinking honey on the banquettes. The ancient words were famous for their health and strength, and by themselves they were given strength slov'janska hedgehog.

So what did our ancestors eat like that?

Naturally, one of the main grasses was porridge.

Ale porridge was not the same as we called bachiti today.

Rice porridge was inaccessible to the great inhabitants of Russia, rice was overseas, more expensive cereal, "Sorochinske Pshono", so called rice. If it’s not rice, then I’m going to think twice buckwheat, of course, even if we begin to love children, you will be happy, knowing that buckwheat was not "our" porridge in ancient times.

Buckwheat, as it appeared, was not a common herb on the Russian table. Buckwheat was brought to Rus' from Byzantium, Greek chenci, stars and її name, buckwheat.

Buckwheat, or only on a great arch, is holy.

So what kind of porridge are our ancestors?

And if you stink pshonka and vіvsyanka!

About the miraculous power of the vivsyanki know mabut kozhen. And our ancestors weren't the European plasticists, similar to us.

Old-fashioned words or porridge made from whole wheat, steamed in the oven.

The porridge languished in the oven and the nibi gained strength in the heat.

The porridge was seasoned with natural, home-made butter, we melt the butter more than we bring the world today, like ghee, we use hemp or we use it. Porridge was cooked in earthenware potters, the dish was eaten with wooden spoons, and often with hands, there were no sights and no preparations, no words to speak.

It is marvelous that there were no rich vegetables familiar to us in those distant hours in Russia.

On the starry table of old words, there were daily words: tomato, carrot, beetroot, ogirki, potatoes, navit tsibulya.

Then our ancestors miraculously knew such marvel plіd, yak chasnik.

Add radish and radish to the menu, obviously, may be forgotten, but ripka has been popular for a long time.

Peas tezh buv a part of the guest of the ancient herbs.

It's wonderful, but for peas, our ancestors worked boar and boar, they cooked peas for dough, for which they baked pies that mlints, not for the sake of soup and porridge.

Occupying bread in a special place for Russian culture "father".

Bread deeply respected and bowed before bread, "bread for everyone", Until tsikh pіr you can feel tsey viraz.

Ale and bread in those faraway hours, it’s not the same as it is today, for a long time they baked bread without yeast!

Bread and pies were prepared from sour dough on sourdough, yogo was made at the great wooden sourdough, on river water, they were minted for the time being. The dough came up in a warm place, especially when it was sour and it started to rise and bubbling up to the natural processes of wandering.

They didn’t victoriously for the most part, they kept putting on a lot of little things for the offensive steam.

After having moved to the house of a man, she took with her a piece of home-made steamed dough, so that a new house would have a new bread and variety of new bread.

There was no borosna like this today, our ancestors їli bread and flour of coarse pomelo, wheat, amaranth, pivb'yanogo.

With a drink, loved by the salmons, they were sour, moreover, vin was sour, stars and yogo name.

Kissel was prepared from a boar, the mass was allowed to turn sour, and then boiled until thick, even with a knife rіzh. Or such sour with jam and honey.

Before we talk about honey! Honey does not vipadkovo zgaduetsya in the skin of the Russian kazci, they drank honey and honey. And the honeymoon has come before us not from American cinema. Medovim in Russia was called the first month of the family life of the naming to the one who was given barrels of honey and young people for a month of good fortune, so that the first child in this family was born a hero.

Varennya in Russia was boiled in a skin booth, those only stench was cooked not on tsukri, but on copper.

And of course, our forefathers, with joy, gave everything to the fox, mushrooms, berries, peas, herbs, and skinny.

True, the ancient words considered mushrooms only lamellar mushrooms; And all mushrooms from sponges were not called mushrooms, but they were called lips.

Mushrooms were salted for the winter in great wooden barrels, with arable crop.

Historians of this year also made a whiskey, that the old words were vegetarians, the meat on the table was a rare guest and a wild beast.

In the diet of old-fashioned words, there were also boules in farming and dairy products, and a cow from long ago was swaying and respecting the year.

So, the kitchen was richly decorated for the nineteenth, and already it seemed to resonate with diversity, not marveling at the abundance of richness of the present-day sufferings.

10. What if people had a long time ago. Roslinna hedgehog

As for the meaty old-timey people, the situation is more or less clear, if only through saving the bones of creatures, if they became a ration, then in the nutrition of the dewy hedgehog you can only be allowed to go away from the climatic mind ov i pіznіshih ethnographic data. The problem lies in the fact that not only the surpluses of the self-growing їzhі were not saved, but yakіs pristosuvannya for її vidobutku. And this kind of pristosuvannya, sing-songly, was used: people used chicks, similar to motiki, for picking up roots, judges, baskets or teddy bears. Everything was prepared from roslin and saved until today.

However, on this day, there is no doubt among the past of the first generation that the selection of that tall hedgehog occupied an important place in the life and diet of the ancient people. There is an indirect evidence of this: the presence of a surplus of a dewy hedgehog on the teeth of copalins of skulls, the need for a person to enter the body is low speech, which is avenged to us in front of a dewy hedgehog, the fact that savings has not been recently slivsk tribes zavzhdy, let them live in the colony, Vikoristovuyut picking goods. Zreshtoy, schob everywhere to go into the future to arable farming, the person is guilty of bula mother relish to the products of the dewy campaign.

Let's imagine that the paradise among the religions of rich ancient peoples is a beautiful garden, in which the delicious fruits of that growth have grown. And the very savoring of harvested fruits leads to great catastrophes. Among the Sumerians, Dilmun is a divine garden, where the goddess of all things Ninhursag grows in height, and the god Enki, for which he takes away the death of a curse. Biblical We're going on a povnenie beautiful rosliny, yakі savor the relish of the first people, and, only z'їvshi harrowings, Adam and Eva rush out of the fruit-growing paradise and enjoy eternal life.

As it has already been said, it is obvious to the current dietary concepts that the statement about the correct eating - one can say, from the modern light-gazer, which includes the politically correct statement of the day of the current day - more and more often write about the natural translation gu old-fashioned people tall їzhi, as well as low-fat m ' jars and products of marine selection (mollusks and others). Naturally, in these ways, they rely on the African, Australian and Polynesian peoples, but this way of life of such peoples was relatively embodied in the XIX-XX centuries. Such data are extremely important for creating a new picture of the eating of people, although, obviously, it is hardly possible to draw direct parallels between peoples who live in the minds of subequatorial, tropical and subtropical climates, and people of the Upper Paleolithic era, class imat yakoї buv dosit suvorim and cold wind at interdovician period.

Tsіkavі results were given by the enrollment of the African tribe of the Bushmen. Most of the hives they have saved, up to 80 vіdsotkіv, are roslinna. This is the result of the selection, which is done by less women. Bushmen do not know hunger, otrimuyuchi schenno suffice kіlkіst їzhі per person, wanting to do nothing themselves. The Bushmen simply explain their carelessness in arable farming: “Now is it time for us to grow weeds, if the world has so much pea mongongo?” Indeed, mongongo trees give a steady and bright harvest of cilia rok. Under the circumstances of the Bushmen tribes, for the sake of the booty, the stench of the stench is not more than three days a day, it is different: the stench lives in 56 to 85 species of roslin - roots, stems, leaves, fruits, berries, peas, nasinnya. The evident lightness of eating allows them to spend a lot of hours in the cold, which is uncharacteristic for the first tribes, maddened to rest in the late turbots about the vidobutok їzhi.

It is clear that such a situation is possible only in places with a humid climate and a rich abundance of roses, however, it’s easy to say: it’s more primitive for the modern worlds of life, without victoriousness, reach for any “revolutions” of people (agrarian, promislovo ї, scientific and technical), far do not always mean hunger, an important day to work and the day of the free hour to be, the shards of all aspiring tribes are built up to the point where they are produvatisya.

Tsikavim is the last moment in the life of the Bushmen. Irrespective of those who choose - a busy woman - supply a greater part of the tribe's diet, watering - a busy person - is respected by the right more important and prestigious, and m'yasna їzhna is valued significantly more for roslinna. Poluvannya and everything that is with her, the zocrema of the product of polyuvannya and that yogo rose, occupy a lot of space in the life of the community. Songs, dances, opiations, which are passed from mouth to mouth, are associated with it, religious rituals and rites are tied to it. An important role is played by rituals that encroach on the roots, imovirno, in ancient times. Myslivets, who has seen the boot of the animal, himself is engaged in rozpodilom of the boot; vin nadіlyaє m'yas all without blame members of the tribe, among them did not take the fate of poluvanni. It shows that in the midst of fruit and fruit abundance, meat retained its prestige and symbolism.

Ale, as it were, there was no bulo, the roslinna zha was indelible in the "kitchen" of the first person. Let's say a few words about the warehouse, basing it on the letters of the past era and the practice of living in some species of wild roslin.

Nourishing people appeared, calling all the people, from whose drive there were impersonal myths, sayings, myths and retellings. It is characteristic of itself that all peoples recognized the fact that it was an hour, and trivaly, if a person did not wake up. Let's sweat - to the divine bajans, to the careless, to the mercy, to the right, by deceit, as a result of the loving union of the deities, for the help of the sacred creature or the bird, from clay, wood, earth, water, stone, empty, gas, space , stumps, dragon teeth, eggs - people are born and endowed with a soul. For the sake of the people, ring out, the mythological golden age of the Earth will end, the shards of the people start to work wrong at a glance.

The ancient mythology of the nutritional creation of people is similar to other ancient beliefs. According to one myth, the appearance of a person on the Earth is connected with the activity of the titan Prometheus, who from clay, earth or stone took people for the image and likeness of the gods, and the goddess Athena breathed into them a soul. The second myth is told, as after the Great Flood, the daughter of Prometheus creates people with her man, throwing a stone behind her back, and Prometheus himself instills a soul in them. The inhabitants of Thebes gave the version about their appearance from the teeth of a dragon, overcome by the Phoenician king Cadmus.

In the course of which ancient antiquity, the authors came close to the scientific concept of vindication of that foundation of the first person and the suspense. We should next name Titus Lucretius Kara ta yoga tvir “About the nature of speeches”. We already know little about the life of Lucretia: he is alive in the 1st century BC. e.; behind the words of St. Ієronіma, whose activity passed through five centuries, “drenched in love spells, Lucretius is mad, by the light of a gap in wines, having written a squirt of books, known better than Cicero, and having spared his life” . That, perhaps, the very "love of the zilla" showed Lucretia the picture of the past?

The ancient "breed of people" Lucretius vvazha mіtsnіshoy:

The rest of them was formed from brushes and hired and bigger ones;

Struggled m'yazi yogo that lived mіtsnіshe creaked.

Few available stench buli di cold and specks

Abo unseen їzhi and all sorts of bodily ailments.

For a long time (“bagatyoh kіl obіgu sоntsya”), the person was dismayed, like a “wild beast”. In їzhu people lived everything

What was given to them by the sun, boards, which she herself gave rise to

If the earth is free, then all the bazhanya roamed as a whole.

The most important bula for them is the hedgehog:

You knew the stink of the big one

Between oaks and acorns, and those who are now ripening, -

Arbuta berries in winter, sometimes with crimson color

Rіdshayut, ti bachish, - giving more and brighter soil.

And the creatures, with stone missiles, zastosovuyuchi zastosovuyu poposіb poluvannya lulled and the creatures, stone

I rely on the invisible strength in my hands and in my legs,

Wild breeds of animals drove stench through the forests and beaten

With an important oak tree, they threw a stone at them;

The stinks fought the bagats, and others tried to hide themselves.

They took water from the dzherel that river, lingered at the foxes, in the chi girsky caves. Lucretius insists that at this hour people still did not know fire, did not wear skins and walked naked. They didn’t get the “sleeping good” because they didn’t know the suspense vodnosin and lived in the free kokhanny, not hearing the love calls:

The woman shied away to love, or the passion is opiful, or

The brute strength of people and nothing nevgamovna hit,

But the payment is such, like acorns, berries, pears.

The first serious change, for Lucretia, we were fired, if a person was covered with fire, having begun to live, she would wear robes of skins. The institution is showing up, the school is showing up. All this led to the fact that “having begun some kind of human race, it will be more calm”. Zreshtoy, the human language appeared. They gave the process of development of humankind speeding up: vinikla suspіlna nerіvnіst, bestiality, farming, seafaring, life of the city, the state appeared. But then it’s another story.

Lucretius explained by fire in a whole materialistic way - so, as it is explained today:

Know that mortal fire is brought to the earth ahead

Bliskavkoy buv.

Then people learned how to make fire by rubbing wood against wood. Well, come on:

Let me cook and help її semi-dummy with heat

The sun instructed them, for people were running around, that by force

Hot exchanges help richly in the field.

Improve your life and life and start your life

Tі for help fire and all the innovations,

Who has been gifted with the mind of the middle of us.

Back to Lucretia, the philosopher Demokrit, who is alive in the V-IV centuries BC. i.e., presenting a similar picture of the life of an old-timer people: “What is worth the first people, then talk about them, that the stench led that desolate animal-like way of life. Dyuchi [skin by itself] one by one, the stench went out to the jokes of the hedgehog and procured the most adventitious grass and wild fruits of trees. Skoda, that the great philosopher gave so little respect to the topics of old-time eating, but respectfully, scho, zgіdno z Demokrit, a long time ago, a person was a vegetarian. One of the founders of the materialistic philosophy, Democritus, turned into a step-by-step development of a human being, as he emerged from the animal-like state not as a diva, but through a special talent (those that Lucretius poetically called "giftiness"): "Little by a little learned by dosvidom, the stench became shukati in the winter an alcove in the ovens and put a supply of tі z fruits, yakі can be saved. [Dalі] it became a way of living in the fire, and step by step the stench became familiar with other corny [for life speeches], then we were found by them mysticism that [everything] else, that we could be corny for life. True, the need itself served as a reader for everything, instructing them in the most important rank in knowing the skin [speech]. [So the need taught everything] richly gifted in nature, life is alive, that I have accessories for all trades, intelligence and cunning of the soul ".

Nareshty, the ancient Roman poet Ovid, who, having created at the border of the new world, already knows “ours”, died not for nothing at the black sea’s birches, small paradise of the life of ancient people, who ate all the gifts of nature:

Solodky or calm people who live safely.

So, in the form of a danini, she is free, not disturbed by a gostroy motive,

Not injured by the plow, all the earth itself brought it,

I am satisfied with the whole, won without a primus,

They tore fruit from the trees, they took the sunnychnik of the naked,

Turn, and mulberry berries hang on mіtsnih hіlkah,

Chi vrozhay zholudіv, scho from the trees of Jupiter fell.

It was always spring; reception, cold breath

Affectionately inanimate marshmallow flowers, yaki did not know sivbi.

More than that: the land brought a harvest without an orange;

Not vypochivayuchi, the fields were golden at the important spikes,

Rivers flowed milk, streamed and nectars of the river,

Dripping and golden honey oozing from the green oak.

In the midst of the growing one, the Lucretian dvіchi makes an acorn, moreover, once I can pay for a kohanny. Ospіvuє acorns and Ovіdіy. Horace comes to them, who makes an acorn like a head of a warehouse of an ancient people:

People back to back, if, like a flock of dumb creatures,

The stench floated on the ground - then behind the dark nori,

Then for the harvest of acorns - they fought with fists, nails ...

Better for everything, not just poetic fantasies, but the acorn was rightly one of the main products of the eating of an old people. Oak vіdomy z davnіh-long ago and a lot of thousands of people judge with people. On the cob of the rest of the opening, ice-growing oak foxes and gaї mіtsno planted their place near Europe. Oak is a sacred tree among wealthy peoples.

As a storehouse of a grown-up people of the Paleolithic era, we can only work a little, then piznіshі znahіdki pіdtverdzhuyut widely vikoristannya zholudіv like їzhі, among those who look borosna and virobіv z it. Archaeological evidence that can be traced back to the Tripilian culture (Middle Danube and Dnipro, VI–III millennium BC) testifies to those that people dried acorns in ovens, ground them into flour and baked bread from it.

Myths saved us a special role, they played like acorns like a hedgehog, on one side, civilized, on the other - traditional and patriarchal. According to the legend, transmitted by the ancient Greek writer and geographer Pausanias, the first person “Pelasg, having become king, foresaw the future of hatini, so that people did not freeze and did not get wet under the plank, and from the other side, they did not suffer from the heat; so very wines and chitons from sheepskins ... In addition, Pelasg led people into living in the green leaves of trees, grass and roots, not only not natural, but some- times navitty; natomist at їzhu vin giving them the fruits of oaks, the very same, as we call acorns ". Pelasg became king here, and Arcadia - the central region of the Peloponnese; there, as you might think, for a three-hour period, compactly, not mingling with other tribes, lived the first inhabitants of Greece, the Pelasgians. Even for the most ancient Greeks, Arcadia was a symbol of patriarchy, ancient times, lack of civilization, the cornerstone of the golden age.

Herodotus in the 5th century BC e. calling the inhabitants of Arkady "shlunokoydami": "Zholudoyd-muzhiv sacks in Arcadia is rich ..."

Note that there are a lot of oak species. The most “savory” is the stone oak, an evergreen tree that grows on the European soil in Western Asia. Yogo fruits - licorice for the taste of acorns get used to the traditional cuisine of neighboring peoples.

Long-standing authors testify about the greed and the wide stagnation of acorns. Thus, Plutarch magnified the pride of the oak, stverzhuyuchi, that “from the wild trees the oak bears the best fruit, from the garden trees - the best. From yogo zholudiv not only baked bread, but also gave honey for drinking ... ".

Middle Persian liar Avicenna in his treatise writes about the power of acorns, how to help with various ailments, zocrema in case of ailments of the sluice, bleeding, as a zasіb in the life of the wipe, including in the arrow". Vіn write, that "є people, yakі [there are no less] called out to eat [slunks], and navit cook bread from them, which they do not misbehave, and take away all kinds of greed" .

The ancient Roman writer Macrobiy stverdzhu, that Zeus’s acorn was called hairy pea and “shards in this kind of tree [such] peas, as if they took on relish, lower acorn, those ancient times, yak considered [these peas] miraculous and similar to an acorn, and the tree itself is hospitable God, they called this fruit the acorn of Jupiter.

Vіdomi tribes of Californian Indians, the main ones are acorns; they took care of the stench of them. The Indians knew impersonal ways of harvesting, harvesting and preparing various species of acorns and zavdyaks for their inexhaustible reserves, they did not know hunger.

It is necessary to say that already during the hours of Antiquity, the acorn was not only associated with the most recent golden age, as if it were the first people; tse bula їzha bіdnyakіv, zhorstoka needed for the hour of hunger. Such is the meaning of the wines, which is why it was saved and in the coming era right up to the recent hour, okrema, apparently, that the boar was well drunk when the bread was drunk at the hour of Another light war. In Russia, before the speech, they vibrated kava not long ago.

Like the head of the headworts of the ancient ancient authors, they also guess the arbut, or the sunnik. Tsya roslina from the family of heathers, the fruits of yogo often make sunica berries. Vaughn and this year it is grazing in Eurasia to mow widely in a wild-growing species. What is characteristic, long-standing authors were talking about sumnivities at the stіvnosti of the sunitsa, but it did not respect people to plant this fruit in the hedgehog.

The old Greek writer Athenaeus, in his famous work “The Bank of the Wise”, says: “Nowing like a tree of dwarf cherries, Asclepiad of Mirlei writes on the step: “At the land of the Finnish virosta, dwarf cherries, the root of which is small. Well, it’s not a tree, but the roses won’t outweigh the erysipelas bush. The fruits of the well її do not break like cherries. Prote great number of cih yagid are tied, like wine, and call headaches. Axis scho write Asklepiad; I’m wondering what I’m going to describe a sunflower tree. Yogo berries grow on such a tree, and more than seven berries earn a head bil.

They hung down, that the fruits of arbuti, there is a twig tree, vikoristovuvalis like a stupefying zasіb, which is not only nasichuvav old man’s slack, but helping you to go into the trance camp, necessary for the creation of rituals, or just relax , replacing p'yany napіy or accompanying yoga. Ale, the present-day workers recognize that the growth is natural, so that they will put the building behind it to put the person into a trance; occasionally brought to a new visnovka, that the arbut of old and the arbut of ninishnya - tse, as much as possible, two different growths.

Another thermophilic wild plant of roselin, seen from the most recent hours, is the lotus. Under the name I will name in antiquity, different growths are clearly guessing. Herodotus writes about the Egyptian lotuses: If the rivers begin to flood again, the fields are flooded, the water grows rich with lilies, like the Egyptians call the lotus; The Egyptians see the flowers of lilies, hang on the sun, then we grow nascent grains, similar to poppies from a lotus flower-bear, and bake bread from them on the fire. Root tsієї roslini is also їstіvny, dosit reception for relish, round, zavbіlshki z apple”.

Ancient Greek botanist of the 4th century BC e. Theophrastus writes about lotuses-chagars, wider on the pivnich of Africa and in Pivdenny Europe: with black wood. I see a lot of yogo, which are resplendent with fruits. Fruit qi zavbіlshki z bean; when ripe, the stench changes, like grapes, its own taint. The stench grows like myrtle berries: a thick cup on pagons. The so-called "lotophages" have the growth of "lotus" with licorice, savory, non-shrinking fruits and turn brown for a slug. Smachnishi ti, in such a few brushes: this is such a variety. The stink of robbing from them and wine ".

Odysseus stumbled with "lotophages":

On the tenth day we were flooded

At the edge of lotophages, who live less than a flower hedgehog.

Viyshovshi on solid ground and stocked with fresh water,

Near the ship, the comrades of the sea were about to meet.

After that, as if I were drinking, we were full of malt,

Having punished my companions to drink and recognize,

What kind of tribe of farmers live in this region.

I chose two people and added a third herald.

The stench immediately broke down on the road, and without a hitch they came to the lotophagists.

Those lotophages died to our comrades an_trochs

They didn’t think, but they gave them a lotus only to skushtuvati.

Who sees the fruit of yogo, honey according to the malt of the river, skushtu,

She no longer wants to talk about herself, or turn around,

Ale, among the people of lotophages, having lost their skills, I want

Lotus їsti, ceasing about your turn and thinking.

By the power of them, I grafted them to the ships, who wept, back

I in the ships of our empty ones, zv'azavshi, slamming under benches.

From a quiet fir, the islands of lotophages are guessing as a synonym for calmness and happiness.

About the islands of lotophages, native to the Egyptians, who live bountifully from the lotus, Herodotus writes: “... Lotus-eaters eat only the fruits of the lotus. The size of [the lotus fruit] is approximately equal to the fruit of the mastic tree, and according to the malt, one can guess a date. Lotus-eaters make wine out of this.”

Another object of the selection of an ancient people, as they inhabited Eurasia in the Paleolithic era, could be watery hot chilli, which, under the hard shell of a black color, could avenge a white core. Surpluses of this mountain, even more valuable by the look of living things, are found in the settlements of the first people everywhere. Tsyu Roslin was planted as if it were orphan, so it was boiled, and baked in ash, and it was also milled at the groats and boar. Virostaє chilim on the surface of lakes, hurts, near river inlets. Even in the middle of the 20th century, people were trying to make wine with a popular food product. Yogo was sold at the markets with bears in the Volga region, Krasnodar Territory, Gorky region, Ukraine, Belarus and Kazakhstan. There are few expansions in India and China, where they are engaged in one-piece breeding in swamps and lakes.

It is obvious that acorns, twigs, lotus and other ghosts of growth grew in the midst of a subtropical to subtropical (Mediterranean) climate, so they served as an additive to the minds of wild bugs, red deer, roe deer, wild pigs and other creatures.

Myslivtsі on mammoths and pіvnіchі deer urіznomanіtnіlі their hedgehogs with other growing “additives”. One of the most popular food groves of Siberia, the Far Descent and Central Asia was the locust, or the wild lily, which saw the faceless in the house. Chinese dzherela long ago remind that the people of Pivdennoy and especially Pivdenno-Skhidnoy Asia "pick pine fruits (cones) and cut red wild lily, roslin "qin", medicinal and other roots on zhu".

It is a coincidence that the people of the Urals and Siberia used to pay the Golden Horde a danin of the middle and roots of the Saran, which was highly valued by the Mongols. Tsya roslina was widened among the Siberian Mislivian tribes, about which all Russian mandrivniki can speak, which described the fate of the peoples of Siberia in the 18th-19th centuries. So, G. Miller guessed that among the Siberian roslins, implanted by local residents, the most important locust is the “licorice yak rapa” root of field lilies, which grows everywhere near Pivdenny and Middle Siberia.

Behind S.P. Krasheninnikov’s warnings, Kamchadals dug locust (there were no less than six species of locusts - “goose locust”, “woolakhat locust”, “vіvsyanka locust”, “round locust” thinly) in the tundra in autumn and stocked up for the winter; women were engaged in harvesting її, like other roslins. This is a note of the Russian mandrina: “You don’t stink all the time from hunger, even if it’s a year and a year.” In this manner, do not cook all the meals of the Misliv tribes, especially for the satisfaction of the body in proteins, fats, vitamins and minerals - the roslins were accustomed to them simply by the fact that they were savory. Krasheninnikov also wrote about the Kamchadalians that “they eat the best grass, the cream of them, and especially the deer or mutton fat of the lads, do not expect to be found.”

Wretched at first glance, the growing tundra gave impersonal savory and brown additives to the meat diet of myslivtsiv. They were fresh for a short summer period, dried for a long winter. Among the most popular among the Siberian peoples, roslin buv cyprus, in which the core of the stem was wreathed with shells and hung, laid out in the sun or in front of the fire. They picked and їor so different berries: "suksha, honeysuckle, blueberry, cloudberry and lingonberry" (siksha - crowberry, or crowberry, bee berry, hard, spicy berry), planted birch bark or verbi, naming this bark chomus. oak." Krasheninnikov describes the process of preparing tsikh, as if it were respected, lasoshchiv: “Babies sit in two and chop off a sharp pick with juicers, cry for a lokshina, and їdyat ... replace the confections to live in, and one to one in the hotel chopping oak cross.”

I. I. Lindenau in the first half of the 18th century, declaring that the Yukagiri should “spin the bark of birch and modrin, like a stink on thin shmatochki tear and cook. Tsya Strava can take a girkota and live. Lamuti (outdated the name of eveniv), behind Lindenau, got used to the roots and herbs: “.. You stink or dry, or eat sirimi. Dried herbs are rubbed dryly and save up the amount of cereals for a long life”. At the boiled one, you can see fireweed, leafing that root of wild beetroots, seaweed. “Kedrovі peas and young brunki of cedar to dry, then grind and live instead of cereals”.

G. Miller, the German patriarch of the Siberian peoples, appreciated that the Russian native Siberian peoples eat “for consumption”. For yoga danimi, we will widely expand the middle of the different tribes by choosing a wild cheremshnik (cheremshі) and a wild cybuli, a hogweed and a sniti; tsі roslini were popular among the Russian population, as they were engaged in their selection and harvesting, as well as among the seasides. The spring dwellers of Siberia scraped the inner ball of tree bark, dried it, adding to the richness of the scars.

In the minds of the arctic and pomerny climatic regions, vicorous was most often used as an additive to the main meat product and offal. So, among the Yakuts, porridge was considered a delicacy, boiled with blood, boroshna pine measles and saran. The traditional grass of the native inhabitants of Chukotka is emrat, the bark of young pagons of polar willow. As G. Miller writes, for the emratu “the bark is beaten with a hammer into the shear of the needles, it is crisply screamed at once from the frozen deer liver or blood. Strava is licorice and is accepted for relish. Eskimos have popularly chopped tulane meat from fermented leaves of polar willow and a sum of sour herbs and fat: “The herbs are fermented in a bowl, then they are mixed with seal fat and frozen.”

Crazy part of the diet of the first people was wild beans and grains; The stench itself became the basis of farming. And yet, as wild beans and grains, they were practically vinified with similar domestic crops, it’s important to know the following of their cultivation in the late epoch.

The excavations carried out in the Franchti cave (Greece, Peloponnese) testify to those who, 10 thousand years ago, sacks, thought of wild bik and red deer, collected wild legumes - sochevitsa and vika (a type of wild pea). And the stench of the stench began to pick wild cereals (barley, oats). It is believed that the inhabitants of the oven, which can be taken in by the first harvesters of Europe, began to grow beans before cereals.

Eating with wild roslins (and vzagalі rosliny їzhey) was respected at the dawn of human civilization as a sign of vigilance. Athenaeus citing Alexid, poet IV-III century to the stars. e.:

We are all wax glare

They crept in from hunger.

All our hedgehogs are made up of beans,

Lupine is green.

Є ripa, vіka that acorn.

Є vіka-peas and "bulb-cibula",

Cicada, wild pear, pea...

Significantly, that grains and legumes were planted in front of the cultivated regions of Eurasia, just like the indigenous peoples of Siberia, before the selection of wild trees, they did not show cultural ones. Here you can send a message to the climate mind that they did not allow grain to be grown, prote rich Siberian lands were successfully planted with grain in the XIX century, if Russian settlers came there. Otzhe, the reason is not the climate.

The Slovyansk people did not disdain the selection of wild herbs and cereals; The selection of herbs they have a little more ritual character, that herbal herbs were loved by the rural inhabitants, the shards brought diversity to the zvichny diet. So, Belarussian springs prepared grass “lapen”; there was a mixture of fresh herbs, among them boules of sprinkling, sni, hogweed (titles "borscht"), loboda, sorrel, sow thistle. Well, back in the 19th century, they prepared grass in the old, practical, primary way: they laid a selection of splint near the wooden or birch bark boats, filled it with water, and threw it on the stove on the stone.

On the Russian Pivnochi, the selection of wild herbs is often part of the traditional holy, as, for example, the selection of wild cybuli from the Vyatka and Vologda provinces. Or yogo sirim, we’ll cook it again. The selection of wild herbs on the cob of the Petrovsky Post was accompanied by youth festivities. Among the words popular with similar words, in the recent past of wild roslin, it is necessary to guess sorrel, the sourness of the leaves of such a sirim, so I call hare cabbage and wild asparagus, yak, as I wrote to D.K. bіdnyakіv, yakі do not wash bread. Tsyu roslin їdyat and orphan and boiled ".

In some areas of the pivnіchny sunset of Russia, Poland, Ugorshchina, Nіmechchin ї wild grass mannik. From yoga grains they robbed cereals, they called yak Prussian or Polish manna. From it came out "porridge, which was very swollen, it was taken for relish and food."

From the last vishchezgadannogo two growths, which can be seen to the family of amarils, were the companions of people from the most recent hours, taking the rest of five thousand rocks - everywhere, throughout the Eurasian continent and the stars of Africa, independently from the immatic minds, looking wild on the cob, then growing on cities. Tse cibula and watchmaker, insulting the cibulin families, they were seen especially, they were attributed to them different miraculous qualities. The stench of the most important role of mythological motives, although they wanted to grow up, to calm down, as if they were passing through, to the people of the pre-agricultural period, they rarely became objects of magical processes.

Chasnik and cibulya, traplelos, strayed and navіt took for one roslina; in different ways of some and the same old-timey texts, one can talk like a watchman, so about a rіpchasta - the most rіpchast - a cibula. Leek, shallots are the last achievements of civilization, and neither in myths nor in manuscripts is there a word about them.

The chasnik and the cibula (our chasnik) are not richly grown, as they were honored to be the object of religious chanting and part of the sacrifice. In ancient Egyptian tombs, which lie III thousand years before the stars. That is, they know not only the images of the clock-maker and the cibulae on the walls, but also the realistic clay models of the clock-maker. The Egyptians widely vicorated the clockwork and the cibula at the funeral rite; during the preparation of the body until the drying of the head, the heads of the watchmaker and cibules were placed on the eyes, ears, legs, chest and lower abdomen. Before the speech, withered head, the watchmaker found the middle of the treasures of Tutankhamun's tomb.

Rimsky sings of the 1st century A.D. e. Juvenal Ironically at the drive of such an advanced setting of the Egyptians to the Amaryls:

You can't desecrate cibula and leek there, having tasted it with your teeth.

What kind of holy people, in the gardens of which people are

Such are the deities!

About tse, schopravda, in a different rank, to speak and the Byzantine chronicler Georgy Amartol. In his “Chronicles”, folded in the 9th century, resurrecting the pagan religion of different peoples of old, suing the Egyptians for the greater world, lower: , that the stench is not only for oxen, but for goats, and dogs , and they served mawpams, an alai and a watchmaker, and a cibula, and richly any other magnificent greenery were called gods and worshiped (їм) through great godlessness ".

Vіdome shanuvannya chastnik i in Russia. At the “Word of a Christ-lover and a zealot of the right faith”, as the survivors are remembered until the XI century, the author victorious pagan sounds of his fellows, as a sign of the shanuvanna of their gods, they put a watchman at the bowl: “... wow to create - if you will be in someone binket , especially on the scales, they also put it by the bucket and in the bowl, and drink merrily about your idols.

For a long time, the chapel was respected as a symbol of kinship, and this was widely celebrated at the wedding rites of old: “Slovenians put shame on the vesills and the chapel near the wind drink” (under the rubble, irritability, according to B.A. So, in the 19th century, I will be called to the Russian Pivnoch until the wedding, and on my chest they hung a “weekly prayer (“Let God be on the Sunday…”), written on papyrus and gornuta, a watchmaker and vitriol were sewn into a ganchirochka.

The tradition of sacrificial offerings and the chanting of the cubula and the chapel was saved for a long time in other words of the Yan peoples, about which A. N. Afanasyev writes. So, in Bulgaria on Yur’ev day, “the skin of the household take your lamb, go home and grease it on the horn, and then bring yogo, at once from bread (they are called the goddess), a watchmaker, tsibuleya and sour milk, to the mountain of St. George". Such is the sound of the expansions of the 19th century in Serbia, Bosnia and Herzegovina.

In Russia, on the first Savior in the villages, “didi sanctified carrots, chasniks, and arable land.” Tobto the chapel was legally consecrated by the church in its entirety.

Well, you can’t guess the famous Russian island of Buyan, which is already ten years old Russian old people are trying to identify with real geographical objects. Here grows a sacred oak, a tree of light, on which the heart of Koshchiy is buried. There is also a “white-burning” sacred stone Alatir, “father to all stones”, endowing with enchanting powers. Z-pіd Alatir throughout the whole world, tsіlyuschi rivers are roaming. On the island there is also a throne of light, a maiden sits that heals, live wisely the snake Garafen, guessing riddles, and the enchanting bird of Gagan with a cold dziob and midny claws that gives milk to the bird.

The first axis in these collections of marvelous miracles was known to the local and the watchmaker: “On the sea in the mountains, on the islands in Buyan, there is a bean of cookies: at the back of the pastry, on one side is rіzh, and on the other side, dunk that їzh!” Bik is a sacred creature, a chasnik is sacred to roslin, at the same time the stench symbolizes the all-world sacrifice, and the holy hedge.

The role of the watchmaker is important - tse amulet. Spokonviku in the rich lands of the Chastnik vvazhavsya one of the most found ways to fight against every kind of uncleanness. Tsya yogo function on the back of the head was a defensive fire, and then later on, a spetsializatsii nabula, zgіdno zgіdno otstavlyaєєєєєєєє exclusively mystical forces.

In ancient Greece, the chapel was introduced to the important warehouse cult of the goddess Hecate. Among the young, the ancient Greeks ruled "hourly" parties in honor of Hecate, the queen of the underground world, the darkness of night visions and enchantment. Vaughn was also the goddess of the vidy, of the rubbish growths and the richness of other chaklun attributes. Sacrifice їй was flooded at the crossroads of the roads. And about the call to the watchmaker with the crossroads of the road, the ancient Greek naturalist Theophrastus told in his treatise “Characteri”, speaking about the people, shilnu to zaboboniv: dodom i, omi. to the head, order the priestess to call, to take cleansing ... "

The clock, which was laid at the ancient Greek tombs, used to call out evil forces. About those that the watchmaker vvazhavsya dієvim in his own way to fight against evil, like Homer. At every time, at the enchanting growth, for help, like Odysseus, fight with the evil enchantress Circe, richly doslidniks to make the hour itself. Having handed over this god Hermes to you, pragmatically protect yoga from evil spells:

So saying, Hermes handing me a healing note,

Virvavshi yoga from the earth, and explaining the nature of yoga to me;

The root is black yogo, and the number is milk color.

"Moly" is the name of yoga gods. Apparently it's not easy to get it

Mortal people. For the gods - for them there is nothing impossible.

It seems that the watchman, who ate, were not allowed in the Greek churches; about the decision of Athenaeus: “I Stilpon slept without a rag at the temple of the Mother of the Gods, having eaten a watchmaker, wanting to see such a hedgerow, he fought back and on the threshold to enter there. The Goddess sent you a dream and said: “How can you, Stilpon, a philosopher, cross the law?” Possibly, the reason for the fence of the chapel in the ancient temples is for the one who vvazhavsya in his own way, which instilled whether or not that mystical power was not less evil.

The words of the "Janian tradition" have a close connection with the watchmaker of the snake, one of the most ancient primary images; the people called the chapel "snake grass". In words, the chapel stands in different roles, like a symbol of spring, like a way to take away the enchanting power, like zasіb with mystical knowledge that understands my creatures. At the same time, the hour-keeper used an invisible part of the holiday meal, having taken care of the safety of the holy shards. Well, zvichayno, zgіdno z folk manifestations, the watchmaker was the best way to recognize any mystical evil in his house.

Here is a quote from A.N.

“Spogad about the mythical snake grass, it’s more important to wake up with a watchmaker and a cibulia ... On the thought of the Czechs, a wild watchmaker on the cover of the booth protects the wake of the strike of a bliskavka. Serbia has a belief: as if before the Annunciation, kill a snake, plant and grow a cibulin in the head of a watchmaker, then tie the watchmaker to a hat, and put the hat on your head, then all will flow and take yoga - z especially, to that in the new field there is great power; so the unclean spirits themselves are enchanted to bring the mysterious color of the fern into the people ... The watchmaker is attributed the power to drive away the sight, unclean spirits and that ailment. At all words, I am guilty of the necessary belonging of the evening ahead of Christmas; in Galicia and Little Russia, on the first evening, put in front of the leather accessory according to the head of the watchmaker, or on the natomist place three heads of the watchmaker and twelve cibulins in the sino, like a stylization of the steel; to fight for the defense against ailments and evil spirits. In order to protect themselves from the view, the Serbs rub their soles, their breasts under the scent of the watchman's juice; Czechs with this method and for driving away ailments hang yoga over the door; partial repetitions of the word "chasnik" can be attacked by a child; in Nіmechchini to think that the tsvergs do not tolerate cybuls and act, having smelled it. In some villages of Pivdenny Russia, if they are called virusha before the church, they will tie a head of a watchmaker at the scythe, so that they will piss off. For the Serbian order, the watchman protects from any evil; but in Russia it seems: “a cibula with seven ailments”, and at the hour of the pestilence, the villagers are encouraged to carry a bow and a watch with them, and, more often, to live in them.”

It was also important that the watchmaker gives people great physical strength. So, Herodotus writes about those that the guardians of the Egyptian pyramids took the cibula and the watch-house from the great kilkost, so that the robot crossed. Wrote about the cost of wine after reading the price of the hour on the wall of the pyramid of Cheops. It seems that the athletes, like they took their part from ancient Greece in the Olympic Games, before the magic, they played the part of the watchmaker like a kind of “doping”.

The cibulya and the watchmaker were an important storage ration of the warriors, the core of their strength. The ancient Greek comedian of the 5th century, Aristophanes, in his comedy "Vershniki", describing the gathering of warriors on the road, speaks to us in front of those who "took a cibula, a chapel".

In the words of the Yan culture, the function of the chapel has a nabul and a figurative meaning, it can be and not be, it is enough for the mother with oneself, to increase strength. So, people, as I went to court or the battlefield, for the sake of putting “three cloves of the watchman” into the chobit. The victory was guaranteed.

And already, from ancient times, they knew and highly valued the exuberant authorities of the watchmaker. In one of the oldest medical treatises that has come down to our days, the so-called Ebers papyrus (named after a German Egyptologist who knows him, and is dated around the 16th century BC), the clock and the cybula are kuvanni raznykh zahvoryuvan . Vtіm, tse tsіkave dzherelo marvelous as variability and number of healing recipes, so and їhnoy virtuosity. Among the ingredients are teddy bear tails, donkey hoarding, and human milk. All the same, it is not uncommon to go with a watchmaker and a cybule, as if it were the components of a rich sill. The axis of the recipe for a face that helps with severe weakness: “Meat that is rotten, pollen herbs and tea leaves in goose fat, take chotiri for days.” Universal zasіb, the titles of "beautiful faces against death," formed from the cybular and beer stump, all the next to beat and take in the middle. Against women's infections, it was recommended "a shower from a watchmaker and a cow's horns," perhaps a wrought one. To regulate the menstrual cycle, it was recommended to have a cup of tea, mixing with wine. Piece abortion is to blame for accepting the offensive recipe: "figs, cibula, acanthus zmishati with honey, weed on cloth" and apply to the required area. Acanthus - the mediterranean roslin is widened, which has gone down in the history of the crown of the capital of the Corinthian order.

The ancient Greeks reportedly described the diu hourly on the human body. Father of medicine Hippocrates vvazhav, scho chasnik hot and weaken; vin sechoginny, kind for the body, ale for the eyes of filth, more, roblyachi is a sign of cleansing the body, loosens the air; I will loosen my wine and I will cut my wife in the wake of carrying power. Vareny, weak wine, lower Syria; Vіn zavdaє vіtrіv naslіdok zatrimki poіtrya.

And the living little explorer of nature Theophrastus added a lot of respect to the fact that it was necessary to grow a watchmaker and to learn varieties of cibules. Vin wrote about “licorice, pleasant smell and vigorousness” to the watchmaker. Vіn same guess about one of the varieties, which “do not boil, but put at the vinaigrette, and if rubbed, then the wine will make the wondrous quantity of the pini”. This confirms the fact that in Ancient Greece the watchmaker, as a rule, looked like a boiled one, and not an orphan one. The ancient Greek "vinaigrette" was made with other dzherels, folded with syrah, eggs, chives and leek, seasoned with olive oil and otstom.

The coming history of the watchmaker and the tsibuli in medicine can be called a triumphal move. Their powers were described in detail, the stench became the main components of rich indispensable medical benefits. The chasnik was attributed to various powers - from a universal antiseptic to an aphrodisiac. In the last period of history, the watchmaker was valued as a panacea for all ailments. In Serednyovichchi, the story was expanded about those who, like a watchmaker, vryatuvav a place, for one version - a type of plague, for another - a type of cholera, in any case, yogo was magnified in the eyes of people.

Well, it’s amazing that the watchmaker was respected with the best faces in the sight of snake bites; so an old call with snakes, dragons and other mystical creatures, which is attributed to the watchmaker, has changed to new forms.

Nareshti, a watchmaker with a rich thousands of bounty of an important part of eating, the most popular and wide seasoning among the wealthy peoples, wanting to sing a period of time getting into even the most exclusive beadnyakiv.

Clockwork of expansions in Mesopotamia. And not only among ordinary people. On the stone stele in Kalakh, Ashshurnatsirpal II, having punished the reports of the description of the royal banquet he wore, the middle of the banquet products in the vagome was occupied by a cibula and a watchmaker. In Old Egypt, the chapel not only served as the basis for a wholesome zill, but also widely got used to the kitchen, which is confirmed by the Old Testament. The people of Israel, who flowed out of Egypt, leaning against the desert, turned against hunger by the Lord, who sent manna to you. Prote nevdovzі people became narrators, zgaduyuchi with tears, like in Egypt the stench їli “...i tsibule, і tsibule that watchmaker; but our soul knows nothing; nothing but manna in our eyes” (Numbers 11:5–6).

Davnyogretsky sings IV century BC. e. pererakhovu povyakdenny zhu ordinary people:

Now you know, yakі stinks -

Bread, chasnik, siri, flat cakes.

Zha vіlnykh; tse not lamb

With seasonings, not the fish is salted,

Don't beat me tight, to your lip

Invented by people.

Marco Polo, an Italian mantra, who saw China like the 13th century, described divaks of Chinese cuisine at the dawn of the country: stench її take away, paint with shmatki, potrimayut at the watchmaker's shop. so i їdyat. Bagats also eat the meat of the sirem: punish the yogo dribno, soak in the tea shop with good spices, that’s how it is, start with, boiled.

In England, in the middle ages, up to the watchmaker were put beasts, like black to the product. J. Chaucer in the "Canterbury Advice" to show a stupidity and a very unacceptable figure of a bailiff, which, as quoted from the original, "already loving the watchmaker, the cibula and the leek, that yakscho z drunk mіtsne wine, red like blood."

The shekspir is known to the Bagat of the Kolekiye, Kolekhnikov, and the whole of the context of the Rosmovichs about Chernya. Silly actors from “Dream in the summer night” dominate in front of the tributes: “The most expensive actors, don’t eat neither tsibuli, nor watchmaker, that’s why we’re guilty of letting licorice…” They mumble about the duke in “Sunset” to lick with a zhanka, what to stink of a watchman and black bread. At the "Winter kaztsi" at the village dances, the girls will play with young people: