Cseri Miklós - Bereczki Iboly - Kovács Zsuzsa (szerk.): Ház és ember, A Szabadtéri Néprajzi Múzeum évkönyve 21. (Szentendre, Szabadtéri Néprajzi Múzeum, 2009)
Szenti Tibor: Épített tűzhelyek a hódmezővásárhelyi tanyákon
Tibor Szenti Built fire-places in the farmsteads of Hódmezővásárhely Archaeological funds prove that our ancestors used built fireplaces before the conquest of Hungary and after their settlement in the Carpathian basin they kept building fireplaces. During the Turkish occupation the tiled stoves spread in the area beyond the river Tisza as well as in the market towns Hódmezővásárhely and the nearby Csomorkány, After resettling of the population in detached farmsteads it was usual to build the stable and the kitchen under the same roof with unfloored loft. Open fire was made on the fire-ledge for cooking and frying bacon on spits. Smoky kitchens without chimneys were used in the first half of the 18 , h century and after that spread vaulted kitchens with open chimney or cold kitchens with broad wooden chimneys spread. The stoves and ovens fed from inside were replaced by ovens fed from outside and cauldron-stands were built in the kitchens. The room became smoke-free and warm. The lofts were floored as from the end of the 19 t h century. The next step was closing of the oven-mouths and of the built cauldron-stands by a wall and a warm kitchen was provided as a comfortable place for work. The oven heated from outside was anthropomorphic: its bottom was filled up to waist-height with sand and broken glass and pots for heat insulation. This was covered by a layer of bricks to hold the structure of laths or wattle to be daubed with mud, adobe, or broken crocks and later even with bricks. So was shaped the cone-frustum type oven. The ovens spread in the detached farmsteads too. They were built in the summer kitchens and bake-houses jutting out of the outer wall but heated from inside. Bread-baking ovens were often built in the yard as independent edifices. Cauldron-stands became widespread too. At the end of the 19 t h century kitchen ovens fed from inside were replaced gradually by cooking ranges built of adobe and bricks. The 20 th century brought about the cone-frustum type ovens. At the same time smoke-houses for meat conservation appear as independent edifices. Only pork and bacon was smoked in them in the 20 t h century in the farmsteads around Hódmezővásárhely. The traditional world of detached farmsteads has disappeared. Several of its traditions are kept: tiled stoves and ovens in the yard become more and more popular among the middle-class. 79
