Janus Pannonius Múzeum Évkönyve 13 (1968) (Pécs, 1971)

Néprajztudomány - Zentai, János: Két adat Ormánság népének régi életéből. Almabor és almaecet készítés – Külü

KÉT ADAT ORMÁNSÁGBÓL 199 A FELHASZNÁLT IRODALOM 1. A Magyar Nyelv Értelmező Szótára IV. Bp. 1965. 2. Bálint Sándor: A régi Szeged paprika kultúrája. NÉ XXVIII. (1936) pp. 119—121. 3. Bálint Sándor: Szegedi Szótár. I. Bp. 1957. 4. Bálint Sándor: A szegedi paprika termesztése. Ethn. LXX. (1959) pp. 139—170. 5. Bálint Sándor: A szegedi paprika. Bp. 1962. 6. Bátky Zsigmond: Táplálkozás. A Magyarság Néprajza I. pp. 31—107. Bp. 1941. 7. Czuczor—Fogarasi: A Magyar Nyelv Szótára III. Pest, 1965. 8. Gombocz Zoltán: Honfoglalás előtti BolgárTörök jövevény szavaink. Bp. 1960. 9. Gönczi Ferenc: A lükü és a fejfa Göcsejben. NÉ. IV. (1903) pp. 140—148. 10. Gönczi Ferenc: Muraköz és népe. Bp. 1895. 11. Gönczi Ferenc: A zalamegyei vendek. Kaposvár, 1914. 12. Gunda Béla: Ormánság múltjából. — Néprajzi gyűjtőúton. pp. 17—40. Bp. 1956. 13. Kardos László: Az őrség táplálkozása. Bp. 1943. 14. Kiss Géza—Keresztes Kálmán: Ormánysági Szótár. Bp. 1952. 15. Magyar Oklevél Szótár Bp. 1906. 16. Magyar Tájszótár. Buda 1838. 17. Magyar Történeti Szótár II. Bp. 1891. 18. Néprajzi Múzeum 1960. évi tárgy gyűjtése. NÉ. XLH. (1961) pp. 55—140. 19. Schmidt Tïbolt: Olajkészítés és eszközei a hunyadmegyei Oláhoknál. NÉ. XII. (1911) pp. 59—66. 20. Semayer Vilibáld: Wörter und Sachen. NÉ. XXI. (1910) pp. 121—123. 21. Szabó László: Az almabor és almaecet készítése a Tiszaháton. Ethn. LXXII. (1961) pp. 466—468. 22. Szinyei József: Magyar Tájszótár I. Bp. 1893/96. 23. Vajkai Aurél: Olajütők Veszprém megyében. Ethn, LUI. (1942) pp. 113—123. Two Data to Old Life of the Peoples in Ormánság J. ZENT AI The Producing of Cider and Apple-vinegar The Ormánság (South-West part of county Baranya) rich in ancestral tradition, preserves many arehaical relics also in the domain of nourishment. Where the low and inundation land is unfit for wine culture, there was prepared wine of apple, the cider. To the producing of cider we meet quite primitiv utensils, so thus the wooden hammer for smashing of apples, the crushing iron-tool formed in »S« shape. When the production increased, it was applied the hand grinding-mill, then a horse-drawn instrument, an already used up milestone moving in a round trough. The utensils used for squeezing out the juice from the smashed apple-pulp — the sató (= squeezer, presser) occured also in variations. The most rudimentary home-made pressrod squeezer as well as the indutrially produced press supplied with threaded spindle were to be found side by side. The cider was consumed largely as must, but it was fermented to cider too. Was it stored longer in wood, then it was tunned too and menaged as the wine of grape. Also vinegar was made from the apple-juice. Its working up was identical with that of the cider, but generally unriper apples or sourer species of them were used up for this purpose. If necessary the acidification was helped by adding bread or mother of vinegar formed from the settlings of older vinegar. The producing of cider and apple-vinegar stopped roughly after the Great War, only its remembrance is alive yet nowadays. The »Külü« (Stamper) in Ormánság Among the archaic utensils in Ormánság the stamper was playing a great role. The Hungarian language-historical and ethnographical data were summarized shortly by this study. After that this utensil is shown on the basis of oral tradition and material relics. It is pointed out how the way of using was trasformed in consequence of the change taking place in the agriculture, respectively in the nourishment, without a subsequent structural modification: — e. g. in consequence of leaving off growing of millet and buchwheat there was no need for husking, on the other hand the mush was coming into a general use, before the frequent consumption olf rice, — the stamper was adequate for producing mush too. When the illuiminating engineering was on a very low stage it was a lightning with night-light too, for the purpose of gaining home-made oil, the pumpkin seed was chrushed by this utensil. In the consequence of increased paprika-growing, later it was fit for producing of the more and imore consumed milled paprika too. For this purpose it was used longest, in some places almost till nowadays.