The bucket is wooden carved. Carved and slotted wooden dishes

Old Russian dishes were distinguished by their variety, despite the fact that they were most often created from wood. Its attractiveness for modern people is that it is beautiful, unusual, and the making of dishes was a real creative process, a true art, in which the imagination of Russian craftsmen was manifested.

Features of ancient dishes

As already mentioned, in Russia all utensils were carved out of wood, both for eating and drinking. That is why very few examples of real folk art have come down to us. Old Russian dishes are distinguished by their variety - these are bowls, and ladles, and jugs, and carved spoons. These attributes were created in different centers of the Russian principality, and each master was distinguished by his own unique style. Painting and carving are the most common decorations for ancient tableware. Today, these products can be found only in museums and in private collections of lovers of antiques.

What material was used

Not all types of wood were suitable for making utensils. The most commonly used were birch, aspen, conifers. Soft linden was used to create spoons, pouring ladles. Moreover, the documentation contains ancient Russian dishes, the names of which attract attention for their uniqueness. For example, a spoon is straight, a ladle is indigenous - such names do not tell us, modern people, who are accustomed to glass and porcelain for table setting. In fact, the straightness is the wood of the trunk, and the root vessel is a vessel made of a powerful rhizome. Peasants, as a rule, used any tree to create dishes - ruins, bark, and flexible roots that are convenient to weave. And the most expensive was the dishes made of burl - a growth on a tree.

Ladle

This ancient Russian tableware has come down to us in a modified form, because modern models are by no means created from wood. Metal buckets in modern Russia are often used in villages when equipping a bath. In ancient Russia, a ladle was considered the most common type of festive drinking utensils - honey, kvass, and beer were served in them. The ensemble of large and small ladles served as a real decoration of the table.

This ancient Russian wine glass has always been elegant and interesting, for example, in the shape of a boat, a floating bird. On the Northern Dvina, this dish was created with two handles that resembled the head and tail of a duck. An important role was played by the bright painting, which adorned these simple peasant attributes of everyday life. In the Tver province, local craftsmen created vessels decorated with carvings and a geometric rosette in the center, which is an ancient symbol of the sun. And in 1558, during the reign of Ivan the Terrible, by his order a ladle was created, decorated with three large sapphires. Today this work of art is kept in one of the museums in Germany, where it came to during the Great Patriotic War.

Buckets of different regions

Moscow craftsmen created buckets from burl, which allowed preserving a beautiful pattern of texture. These products had the shape of a boat, a flat bottom, a pointed nose and a short horizontal handle. The vessels had dense and durable walls, and a silver frame was used as an additional decoration. Kozmodemyansk buckets were made of linden and resembled Moscow buckets in shape, but were deeper and larger in volume. Buckets made by Tver craftsmen were hollowed out of tree roots, most often in the form of an elongated boat. And in the northern regions skopkari buckets were created - vessels in the form of a boat with two handles, one of which was necessarily made in the form of a bird's or a horse's head.

Bread box and salt lick

These ancient Russian dishes were also a must on any table, because bread and salt were important components of the diet. A bread bin was used for storing flour products, and it was made from bast - a layer of a tree trunk, which is located between the bark and the core. Such dishes reliably protect bread from mold and moisture.

Salt in Russia was an expensive pleasure, therefore, the creation of dishes for its storage was approached very carefully. Solonica was made in two main forms - in the form of a stool, from which the seat-cover rises, or in the form of a floating bird. Ancient Russian dishes looked very beautiful and unusual - the pictures show how much attention was paid to the elements of painting and carving.

Brother, bowls and eyelid

If the names "bucket" and "salt shaker" (though we often call it "salt shaker") are familiar to everyone, then with the word "brother" everything is much more complicated. Most likely, the name of this dish comes from the word "bratchina", which meant a festive feast. As a rule, it was carried out in the form of a ball, which was intercepted from above by a crown-neck with bent edges. Old Russian of this type was very different. For example, a brother made in the 18th century, decorated with painting in the form of scales with an inscription, has survived to this day. By the way, inscriptions also played an important role in the design of ancient dishes. They could tell a lot: about the place and date of the creation of the attribute, about its owner, and so on.

In the old days, there were also bowls, which are wide dishes with low edges. They served fried and baked dishes, and in monasteries they even baked loaves. The eyelid was an oblong dish, which was covered with a lid on top and additionally equipped with handles. It was used for various purposes: for baking pies, storing kvass, cooking meat dishes. Subsequently, this dish turned into a frying pan known to us.

Endova and cups

If everything is clear with the cups, then the endova is an ancient Russian dish, the names of which were different: both a bowl, and a yandova, and a brother. This dish is a round vessel made of copper or bast, which was used to drink beer, honey, mash. Such vessels were stylized in the form of figures of a duck, goose, rooster, and boat, and each region had its own drawings. Until now, such utensils have survived among the Karelians - they create valleys from linden, oak, maple or birch wood.

Tver craftsmen created the best valleys from burls. Dishes were made in the form of a bowl on a special tray (oval or square) and supplemented with a spout. The vessels were processed with an ax, then leveled with a scraper.

Stakes and spoons

Old Russian dishes made of wood are unusual and very colorful, and sometimes their names are very unexpected. For example, for food, a stave was used, which was created by turning on a special machine. This dish consisted of two deep bowls - one served as a lid, but it could also be used as a plate. Well, what kind of festive table can do without spoons? Probably, many have this element of utensils - a beautiful and thick wooden spoon, richly decorated with painting. Fruits and vegetables were also served in stavtsy in Russia. But there were also dishes for a specific type of fruit - lemongrass, vegetable, borage.

A large number of types of wooden spoons were in Novgorod-Veliky. Products that had a kind of raised handle looked especially beautiful. Most often, braiding was used as an ornament, which was performed using the contour carving technique. And in the northern regions, shadrovy spoons were created with inlaid bones or fangs. In addition, in each region, the spoons had their own unique shape. For example, in the Gorky region, ladles, salad, fishing, thin spoons were created, which were distinguished by a rounded and faceted handle-handle. The Kirov spoon was distinguished by an egg-shaped scoop and a flat handle.

Drinking vessels

In ancient Russia, all the utensils used for drinking were called drinking or drinking utensils. Moreover, the name of almost each of them is interesting and original from the point of view of origin. Perhaps the simplest and most understandable vessel is a jug - drinks were stored in it and served on the table. A type of jug was the kumgan, borrowed from the eastern neighbors, distinguished by its narrow neck, long nose and handle. Water was most often stored in kumgans, so they were of large volume. Tin cans are also a type of jug. Various drinks were stored in it and served to the table. But with glass products in Russia, the situation was very interesting. So, already in the XII century the word "glass" was known, but they were brought from other countries.

Glass utensils and ancient Russian wooden utensils look very interesting. Pictures from chronicles and ancient records show that most of these attributes were simple, laconic, and differed only in drawings and ornaments. The cookware was named after the appearance or the material used to create it.

It is difficult to say when the manufacture of wooden carved utensils began on the territory of Russia. The earliest find of a ladle dates back to the 2nd millennium BC. e. Archaeological excavations on the territory of Kievan Rus and Novgorod the Great indicate that the production of wooden dishes was already developed in the X-XII centuries. In the 16th - 17th centuries, wooden utensils were made by serf landowners and monastic peasants or archers. The production of wooden dishes and spoons was widely developed in the 17th century, when the demand for them increased both in the city and in the countryside. In the 19th century, with the development of industry and the appearance of metal, porcelain, earthenware and glass dishes, the need for wooden dishes was sharply reduced. Its production is maintained mainly in the fishing areas of the Volga region.

Endova- a low bowl with a toe for draining. Large valleys held up to a bucket of liquid. Tver and Severodvinsk variants are known. The best Tver valleys are cut from burl. They represent a bowl on an oval or cube-shaped pallet with a gutter-shaped drain and a handle. The endova of the Severodvinsk type has the shape of a round bowl on a low base, with slightly bent edges, with a half-open toe in the form of a groove, sometimes figuratively carved. The handle is very rare. The initial processing of the described objects was carried out with an ax, the depth of the vessel was hollowed out (chosen) with an adze, then leveled with a scraper. The final external processing was carried out with a cutter and a knife.

In the Russian North, from the root of a tree was carved skopkari buckets... A skopkar is a scaphoid vessel, similar to a ladle, but with two handles, one of which must be in the form of a bird's or a horse's head. For household purposes, skopkari are divided into large, medium and small. Large and medium - for serving drinks on the table, small - for individual use, like small cups.

The buckets of the Yaroslavl-Kostroma group have a deep rounded, sometimes flattened scaphoid bowl, the edges of which are slightly curved inward. In earlier buckets, the bowl is raised on a low pallet. Their handles are carved in the form of a curly loop, their nose is in the form of a cock's head with a sharp beak and beard.

Kozmodemyanskie buckets were hollowed out of linden. Their shape is scaphoid and very close to the shape of the Moscow buckets, but they are much deeper and larger in volume. Some of them reached a capacity of two, three, and sometimes four buckets. The handle is flat horizontal with a constructive addition of a purely local character - a slotted loop at the bottom.

For Moscow buckets, made of burls with a beautiful pattern of texture, bowls of a clear, even exquisite scaphoid shape with a flat bottom, a pointed nose and a short horizontal handle are characteristic. Due to the density and strength of the material, the walls of such vessels were often as thick as a nutshell. Burl dishes were often made in silver frames. Buckets of the 18th century are known, reaching a diameter of 60 cm.

Tver buckets are noticeably different from the Moscow and Kozmodemyansky ones. Their originality lies in the fact that they are hollowed out from the root of a tree. Maintaining mostly the shape of a rook, they are more elongated in width than in length, which makes them appear flattened. The bow of the bucket, as is usually the case with scaphoid vessels, is raised upward and ends with two or three horse heads, for which the Tver buckets were named “grooms”. The handle of the bucket is straight, faceted, the upper edge is usually decorated with ornamental carvings.

Each bath for bathing procedures must be equipped with the necessary accessories. But not everyone knows what to opt for - a metal, plastic or wooden bath ladle will be the best? We will consider this issue in detail.

Choice dependency

The choice of equipment items is wide, but it is dictated by different needs ().

The following factors influence the selection process:

the area of the bath itself;
the presence of a washing department in it;
the presence of a water supply;
type of boiler.

Selection by purpose

What are the ladles and ladles for the steam room and the wash room? Naturally, in order to draw water with them.

By purpose, they are divided as follows:

a scoop with a volume of 1 liter and above with a long vertical handle, used to draw hot water from the boiler into basins and buckets;
a similar bath ladle, but for collecting cold water from a barrel;
pouches for pouring with a short handle, with a volume of about 0.4 - 1 l, there should be several of them, no less than the number of people washing in the bath at the same time;
a container for supplying steam with a volume of about 0.2-0.3 liters, with a long handle.

The first and second options are relevant only if there is no water supply. In the presence of hot and cold water taps, as well as mixers, there is no need for such products.

Selection by materials

There are a lot of proposals on the market for accessories for a steam room. Each manufacturer praises their product. But it is necessary to understand what materials these accessories should be made of, because they must withstand sufficiently high temperature loads ().

Good scoops are not afraid of constant contact with cold and hot water, as well as significant temperature changes. Not every material is able to cope with such loads.

Tree

Traditional accessories for bath use have long been made of wood. Even after the appearance of metal utensils, Russian peasants preferred to use wooden utensils, which they often made with their own hands, especially carved or hollowed ones.

Wooden accessories for a bath could be of three types, divided according to the principle of manufacture:

coopers, when the container itself consists of separate boards, which are fastened together with metal hoops;
carved, when the product is cut entirely from a piece of wood;
hollowed out, the bowls were hollowed out from a single piece of wood.

Various wooden items were made for the implementation of bath procedures:

ladles and ladles;
buckets;
gangs;
tubs;
tub;
trough;
barrels.

Most of these items were produced in cooperage workshops. Today, when there are many metal and plastic products in everyday life, wood products have not lost their appeal.

The works of ancient folk crafts have not lost their relevance today. The all-round maintenance of the traditions of the production of national Russian utensils continues in small enterprises and in private workshops.

The advantage of wooden products is their environmental friendliness.

Today you can purchase a complete set for equipping a bath from different types of wood:

Altai cedar;
oak;
aspen;
larch;
linden.

The price of a linden cooper bucket will be half that of a similar cedar bucket. But cedar products are more durable. However, with proper care of cooperage products, their service life can be significantly extended.

Instructions for the care of the cooperage ladles for the bath:

before the first use, lower the scoop into a barrel of water and hold it for an hour;
remember that the product must be kept wet at all times;
scoops cannot be kept out of water in the sun or near heating appliances;
cleaning the buckets with chemical agents is not allowed.

Metal

Another suitable material for making buckets is metal. The main advantage of metal products is their long service life.

But there is one drawback. Metal buckets get very hot.

Burns can be avoided if this accessory is combined:

metal container with a wooden handle;
wooden scoop with a metal insert.

For the manufacture of bath accessories, choose a metal that is not subject to corrosion:

brass;
copper;
galvanized steel;
aluminum.

The most convenient, practical and aesthetic option is the combination of a wooden cooper bucket with a metal insert. Such a ladle does not leak, because the metal does not dry out. There is no danger of getting burned by touching it.

Plastic

Plastic containers are used in the bath only in the washing compartment. Usually, they come with a small handle and are used for pouring warm or cold water.

Important. The use of plastic ladles in a steam room is undesirable, since the product can melt from high temperatures. In addition, at elevated temperatures, harmful substances can be released from plastics.

Modern technologies do not stand still, there are types of plastics that are heat-resistant and do not emit harmful substances. One of these new materials is polycarbonate, which combines unique strength with high temperature resistance.

In the photo - a gang and a ladle made of polycarbonate with birch handles.

Important. It is necessary to store buckets and other polycarbonate products at room temperature without water, wiping dry with a towel.

Summary

In the video presented in this article, you will find additional information on this topic.

Toes and Buckets what is surprising about them? And how they were made. Tuyes, otherwise he is called Burak. This small vessel made of birch bark, striking in its simplicity and wisdom of design, was invented a long time ago. But to this day, craftsmen from the Russian North, the Urals and Siberia continue to make it. The peasants are well aware that the salt stored in the tuesa never flushes, and salted mushrooms and cucumbers are not only stored for a long time, but also acquire a pleasant aroma, so that the uninitiated sometimes find it difficult to believe that some spices have not been added to the salting.

But nevertheless, another advantage of tueska is most appreciated - water, milk or kvass remain cold in it for a long time, and hot water, on the contrary, does not get cold for a long time. That is why from olden times the tues was a frequent companion of the reaper, plowman, hunter, fisherman. The peasant more than once had to notice that even on the hottest days, when the sun beats mercilessly, the birch sap coming out of the trunk is always cold. This means that the birch bark reliably protects the birch trunk from overheating. This property of birch bark is explained by its structure. It consists of many thinnest layers that do not allow moisture and air to pass through, and the top layer is covered with a white coating that reflects the sun's rays. And the inner layers of birch bark have the most varied colors - from golden yellow to pinkish brown.

Narrow brownish lines, the so-called lentils, give the birch bark a unique decorative effect. These are the kind of windows through which the trunk breathes in summer. For the winter, these windows are tightly closed and filled with a special substance. Birch bark has high strength and is almost not rotting. It is known that the North Russian log house was knitted without a single nail. Likewise, without nails, glue and other foreign fasteners, birch bark tues work well.

The device of the tuesa resembles a thermos. It has an outer and inner walls, between which there is a small air insulating layer. On the inside of the walls, the white chalk surface reflects heat rays.

The inner wall should be free of a single crack: after all, it retains the liquid. At the outer wall, the task is different - to be beautiful and elegant. No wonder it is called a shirt. Some shirts were decorated with bright and rich painting.

Others - with lace cut ornaments or embossing, while others were woven from narrow strips of birch bark. For the inner part of the arbor, a skolotn is needed - this is a birch bark taken entirely from the trunk. You can only remove the beetle from a cut birch. We warn you that you cannot arbitrarily cut trees in the forest! Every year in the timber industry a planned felling is carried out, and the forest workers will allow to remove the birch bark from the fallen trees. It is best to remove the birch bark in spring and early summer, at which time it peels off easily from the trunk. Find a straight trunk with a smooth bark in the clearing, saw it into separate ridges, removing areas with knots. From a long ridge, you can remove several pieces of wood one by one, from short ones - one or two. In our picture, the length of the ridge is equal to the length of the skellet.

Removal of the skolotnya and the sequence for making the tues:
1 - peeling of birch bark;
2 - skloten and ridge;
3 - the shirt of the tues;
4 - a shirt worn on a skillet;
5 - production of willow hoops;
6 - wrapping the edges of the siolotn and inserting the bottom.

Whoever made whistles from a willow or linden branch in the spring knows very well that it is enough to lightly knock on the bark with the handle of a knife - and it can be easily removed with a "stocking". In approximately the same way, they remove the chickpea, using the simplest tools - a wooden hammer and wire. Bend the handle at one end of the thick wire, and pierce the working end on the anvil and round it off. The wire should not have sharp edges and burrs - they can scratch the birch bark.

Slide the wire up to about the middle of the ridge under the birch bark layer and carefully slide it in a circle around the trunk. Do the same operation from the other end. As soon as the birch bark is completely exfoliated from the trunk, knock the trunk out of the scrap with light blows of a hammer. All tree trunks have a so-called taper - a barely noticeable taper from the butt to the top.

It is imperative to take this into account and always remove the chip to swell towards the top, otherwise you risk breaking it.

Chunks can be prepared for future use, they are stored as long as you like. So that the chippings do not deform and take up too much space, the smaller chippings must be sequentially inserted into the largest chippings.

It is much easier to procure birch bark for shirts. Make cuts along the trunk with a knife and, lifting the edges with your hands, peel off the birch bark layer. Layered birch bark can also be prepared for future use. Straighten the pieces of birch bark and place them on a wooden board. On top of the foot of the birch bark, cover with another shield, on which you put the load. After drying, the birch bark will remain flat and easy to work with.

The proportions and sizes of future tuesques will depend on the harvested beef. Having chosen a suitable chisel, make a pattern for a shirt out of thick paper using it. Make the height of the shirt so that its upper and lower edges recede from the edges of the chisel by about 3-5 cm. Then wrap the chuck with paper so that one edge overlaps the other. This supply is required for the manufacture of the castle. Taking into account the diameter of the skolotnya on the shirt pattern, draw and cut out the elements of the lock. Lock the lock and put the pattern on the chisel. If the pattern fits snugly against the chisel, and the top and bottom edges are not skewed, the shirt pattern is correct. Place the pattern on a piece of layered birch bark and circle it with a pencil or an awl with a rounded end. Place the birch on the board and with a cutter using a metal ruler make cuts along the outlined contours. The shirt is ready, but you can make it smart if you want. In the picture in the title you see a dress with different designs for shirts. On one tuyeska, the decoration is a natural pattern of birch bark. The shirts of other tues are decorated with embossing, cut ornaments, painting, and at one tues the shirt is woven from narrow strips of birch bark. Such a shirt is woven right on the cleft. The painting is applied to the finished box, and the embossing and carving are performed on the shirt before putting it on the chisel.

Putting on the ready-made shirt on the skello, steam its protruding edges in boiling water. Then bend two hoops from a willow twig and fasten their ends with threads. The hoops should fit snugly against the cleaver. Now, wrap the steamed edges of the beetle around the willow hoops, running them over the shirt. The hoops give the edges of the walls a rounded shape and make the structure rigid.

Saw the bottom out of spruce or cedar wood. The diameter of the bottom should be several millimeters larger than the diameter of the inner walls of the container. Before inserting the bottom, strip the edges of the walls again. After that, the bottom can be easily inserted, and when the walls are dry, the bottom will firmly anchor in the tuyeska.

Cut the lid out of a spruce or cedar board with a small margin. Then, carefully cutting off the edges with a knife, adjust it to the basket. Make sure that the edges of the lid fit snugly against the sides of the enclosure. The lid should fit into the container with some effort. Choose the shape of the handle, taking into account the purpose of the container. If the container is intended for storing some products, and not for carrying, the handle can be made in the form of a poke. Cut a joke with a knife or grind it on a lathe, insert it into the hole drilled in the cover and hammer in a wedge from the bottom side for strength.

If the container is intended for carrying products over long distances, it is imperative to make a handle-bow. A simple bow is done like this. Drill two holes in the cover at an angle to each other. Then steam the willow twig slightly trimmed on one side in boiling water. Bending the rod in an arc, insert its ends into the holes. After drying, the rod will become rigid and firmly fixed in the lid. For reliability, the ends of the handle can be wedged.

But the most reliable and beautiful is the handle-bow with a lock - it is she who is shown in the drawing. Regardless of the size of the cupboard, such a handle has fairly constant proportions and sizes. Most often it is done on the hand of an adult. G. FEDOTOV Drawings by the author

From the willow wood, cut the handle blank (1a). Cut out two rectangular holes in cover 2. When marking the holes, make sure that the wood fibers on the cover run across the line where the holes are located. In the drawing, this line is shown in red.

Steam the blank of the handle in boiling water, carefully bend it into an arc (16) and insert the ends into the holes of the lid. In the protruding ends of the handle, drill two holes and use a chisel to shape them into a wedge. From the spruce, cut a wedge 3 and pin it into the holes of the bow. The wedge will firmly bind the lid to the handle. But it also has another purpose - being located across the fibers of the lid, it will not let it warp, especially if liquids are poured into the lid.

To test the tues, pour water into it and close the lid tightly. Taking the canopy by the handle, shake it strongly, swing it, turn it upside down. If the lid is fitted exactly, the tues will come out of this test with honor - not a single drop of water will pour out of it.

As you may have guessed, the lid and the back are firmly connected to each other due to frictional force and air pressure. This connection is so strong that it can withstand weights much greater than the weight of the water poured into it. For the same reason, it is quite difficult to open the lid without spilling the contents of the cupboard. Only the one who knows his "secret" can quickly and effortlessly open the door. And the secret is very simple. Instead of pulling the handle upwards, it must be carefully tilted, and as soon as the smallest gap appears between the cover of the container and the wall, the cover can be easily removed.

In conclusion, one more type of tues should be mentioned. These cups are intended only for storing bulk products or for picking berries. It is impossible to store and transfer liquids in them. Such tues are made from a layer of birch bark, which is fastened most often with a washcloth. The same material is used to tie the upper edge of the tues. The handle and lid are made in the same way as for chisel cups.

1. To prevent the wooden product from cracking and crumbling into pieces, it was boiled for 1-2 hours in a solution of ash alkali. After that, they were dried, and, if required, continued processing of thinner parts (cut out small "fittings").

Ash lye is an ancient recipe of our ancestors, used both for washing textiles and for processing wood products. It is easy to make alkali - firewood is burned (I read that birch is best of all) to the state of white ash (ash). Ashes (ash) are filled with water, into which, during soaking, all alkaline groups of substances pass. After that, the sediment can be used as fertilizer for the soil (it is not dangerous for plants, since it does not contain "soap"), and the water can be used for washing or for processing wood products.

2. In a strong broth of crushed oak bark, our ancestors either boiled (I don't remember exactly the time - it seems like a couple of hours), or soaked (here I remember the time - a day) products not only made of wood, but also all kinds of wicker products - from bast, flax, hemp, cane (I don't remember the whole list). Tannins strengthened the product so much that, for example, ropes and ropes, increased their strength by an order of magnitude.

3. Any turpentine is obtained from the resin - pine resin. He is a wonderful solvent. Wax is thrown into it (not paraffin, but natural wax) and after dissolving, like varnish, the product is covered.
There is also a way of such a folk varnish - rosin, dissolved in turpentine.
The secret is to find the optimal ratio of ingredients. This can only be done empirically, since each locality has its own specific conditions (pine species, climate, soil, etc.).
As we were informed by the employee of the museum, where we purchased the product, it was not about coating, but about impregnation. And the product doesn't look varnished. It has partly the property of "suede" or "leather", since the substances have formed a tight bond. This technology has been developed over the years. And some say - To master it, you need to either look for such masters (there are not so few of them), or discover some secrets on a whim.

FINE PRODUCTS

LUKOSHKO-NABIRUHA

WASHER
for storing yarn and spindles

BREADER

DOWN AND CARVED

SKOPKAR BRATINA ENDOVA

In Russia, for a long time, they cut all kinds of shapes, sizes and purposes wooden dishes: ladles, skopkari, valleys and others. Today, several types of traditional Russian ladles are known: Moscow, Kozmodemyansk, Tver, Yaroslavl-Kostroma, Vologda, Severodvinsk, etc.

Rice. 1. Russian festive dishes. XVII-XIX centuries: 1 - burl boat-shaped Moscow ladle; 2 - large Kozmodemyansk bucket; 3 - Kozmodemyansk buckets-scoops; 4 - Tver ladle “groom”; 5 - bucket of the Yaroslavl-Kostroma type; 6 - Vologda bucket-left hand; 7 - Severodvinsk skopkar; 8 - Tver valley; 9 - Severodvinsk valley.

Kozmodemyansk is also characterized by small ladles-scoops, which were used to scoop drinks from large bucket ladles. They are predominantly scaphoid, with a rounded, slightly flattened bottom. An almost vertically set, multi-tiered handle in the form of an architectural structure extending from the bottom is decorated with a through carving ending with the image of a horse, less often a bird.

Vologda bucket-nozzles are intended for scooping drinks from large buckets-skopkars. They are characterized by a scaphoid shape and a round spherical bottom; as a rule, they were suspended from a large bucket. Hook-shaped handles were decorated with cut ornaments in the form of ducks.

In the Russian North, skopkari buckets were carved from the root of a tree. A skopkar is a scaphoid vessel, similar to a ladle, but with two handles, one of which must be in the form of a bird's or a horse's head. For household purposes, skopkari are divided into large, medium and small. Large and medium - for serving drinks on the table, small - for individual use, like small cups.

Severodvinsk skopkari were also cut from the root. They have a clear boat-shaped shape, the handles are processed in the form of the head and tail of a waterfowl, and in all their appearance they resemble a waterfowl.

Along with ladles and skopkarya, valleys or "yandovs" were the decoration of the festive table.

Endova - a low bowl with a toe for draining. Large valleys held up to a bucket of liquid. Tver and Severodvinsk variants are known. The best Tver valleys are cut from burl. They represent a bowl on an oval or cube-shaped pallet with a gutter-shaped drain and a handle. The endova of the Severodvinsk type has the shape of a round bowl on a low base, with slightly bent edges, with a half-open toe in the form of a groove, sometimes figuratively carved. The handle is very rare. The initial processing of the described objects was carried out with an ax, the depth of the vessel was hollowed out (chosen) with an adze, then leveled with a scraper. The final external processing was carried out with a cutter and a knife. Samples of Russian wooden tableware demonstrate high craftsmanship developed by more than one generation of folk craftsmen.

It is difficult to say when the manufacture of wooden carved utensils began on the territory of Russia. The earliest find of a ladle dates back to the 2nd millennium BC. e. Archaeological excavations on the territory of Kievan Rus and Novgorod the Great indicate that the production of wooden dishes was already developed in the X-XII centuries. In the XVI - XVII centuries. the dishes made of wood were made by the serfs of the landowners and monastic peasants or archers. The production of wooden dishes and spoons was widely developed in the 17th century, when the demand for them increased both in the city and in the countryside. In the XIX century. with the development of industry and the appearance of metal, porcelain, earthenware and glass dishes, the need for wooden dishes is sharply reduced. Its production is maintained mainly in the fishing areas of the Volga region.

Nowadays buckets, scoops and table buckets are one of the favorite types of wood crafts. Arkhangelsk craftsmen, preserving the traditional basis of the North Russian ladle, prefer not to varnish the velvety wood surface, slightly tinted in silvery or light brown tones. The masters of the Khotkovo craft near Moscow have created their own image of a modern ladle, a ladle-bowl, a ladle-vase that decorates the festive table (Fig. 2). They are characterized by a powerful plasticity of forms, an unusual surface that gleams with inner light and a pleasant tone. A bucket-sail with a high-raised, spread-out sail-handle, on which, as a rule, a bush of the famous Kudrinsky ornament is carved, has become traditional for fishing.

Nice carved wooden ladle for a bath has long been used by people while taking their favorite water procedures. He was often included in a set with wooden buckets, in every possible way contributing to the healing of the whole body from chronic and dangerous ailments. As a rule, this bath accessory was used by our ancestors, and also by modern fans of the sauna and Russian bath,
after a few minutes in the steam room. With its help, the water was poured onto the hot stones, which are called electric heaters. As a result, hot steam was formed, which should not fall on the surface of the human body. Moreover, the price of a ladle for a wooden bathhouse largely depends on the skill and experience used during its creation, especially for models that are distinguished by a unique artistic idea and the presence of original decorative carved elements.

Traditional manufacture of wooden carved ladles for a bath

Quite often, a carved wooden bucket is made from pre-prepared templates, as well as a processed block of wood. Initially, rough processing takes place, which will allow the master to outline the main details and contours of the future masterpiece. Often, the manufacture of carved ladles, performed by specialists of the company "Derevyannye Delo Master", involves the use of a huge number of construction tools. It is they that allow you to create unique examples of artistic carpentry art, which are not only distinguished by their functionality and long service life, but also by their excellent appearance, pleasing to the eye during water procedures. Moreover, nothing decorates this product as much as, which allows you to make clear lines and outline the outline of each element. And the additional ornament of traditional Russian images in the form of flowers or patterns, once again reminds of the richness and picturesque beauty of folk art.

Our experienced woodcarving masters, who have completed a huge number of orders in this direction, will be able to embody any artistic idea into reality, regardless of the complexity and volume of the upcoming work. We will be able to efficiently and promptly provide such services as house art wood carving, ranging from bath accessories and ending with wooden benches and gazebos, which are distinguished by their gracefulness and unsurpassed art of execution by the master. And thanks to the original and unique finishing patterns of carving, it is possible to create real exclusive masterpieces that will decorate only your home!