Web do IES Pintor Colmeiro

Inverno / Winter
GALEGO		ENGLISH
O inverno é a época na que as actividades de fora cesan e o labrego céntrase nas tarefas de dentro de casa. Nesta época faise a matanza para aproveitar os produtos do porco de cara ao inverno, faise a augardente e tamén actividades de reparación de ferramentas dentro da casa. Fora da casa é a época de podar a viña e os frutais. En canto aos cultivos, seméntanse os nabos, a única verdura de inverno.		In winter outdoor activities stop and the farmer concentrates on indoor activities such as the slaughtering of the pig, distilling spirits or repairing tools. Outside it is the time for pruning the vine and the fruitrees. In the garden, sowing turnips is the only planting activity.
A matanza		Pig Slaughtering
	Foto 1. O día anterior déixase o porco sen comer para que teña as tripas baleiras. O día da matanza sácase o porco do cocho e entre varias persoas, átase cunhas cordas para inmobilizalo.	Picture 1. The previous day the pig is not given any food so its tripes are empty. The day of the slaughtering, the pig is taken out of the pigsty by several people, it is tied with ropes to immobilize it.
	Foto 2. Cólgase o porco aínda vivo nunha guía para matalo. Unha vez que sobe á guía, tres persoas atan cordas ao porco para que non se abata e de seguido o matachín crávalle un coitelo na gorxa.	Picture 2. The pig is immobilized with a rope and pushed against a bench or similar. Once it is on the bench, three people tie ropes so it doesn´t move and the slaughterer stabbs it with a knife in its throat.
	Foto 3. Cando o porco comeza a botar o sangue, recóllese inmediatamente nun recipiente. Este sangue vaise utilizar para facer as morcillas. Mentres se recolle o sangue non se deixa de remexer para que non calle.	Picture 3. When the pig starts to lose blood, this is collected in a bowl. This blood is going to be used to make blackpuddings. While the blood is being collected it is necessary to stir it so it does not clot.
	Foto 4. Unha vez que se recolleu todo o sangue, ponse unha cebola ou similar na boca do porco para que se manteña aberta e sigan a escorrer os restos de sangue que quedasen.	Picture 4. Once the blood is collected, an onion is placed on the pig´s mouth so it remains open and all the blood and liquids can come out.
	Foto 5. Agora é o momento do chamuscado. Mentres o porco acaba de perder o sangue, vaise cubrindo de fentos e palla para prenderlle lume enriba. Cérrase o burato da coitelada cun carolo de millo para que non entre nada.	Picture 5. Now it is the time for singing. While the pig is still losing blood, it is covered with dry firs and straw. Then they are set on fire on top of the pig. The stab is closed with a corn ear so smoke does not get in.
	Foto 6. Unha vez cuberto de fentos, préndese o lume, que se vai controlando para que chegue a todas as partes. Esto é para eliminar todos os xedas da pel.	Picture 6. When the pig is totally covered with fir, the fire is lit and it is controlled so it reaches the whole body. This is to get rid of all the bristles.
	Foto 7. Unha vez que se apaga o lume e o porco xa está chamuscado, ráspase cun coitelo afiado para quitarlle a sucidade máis gorda do lume e a cinza.	Picture 7. When the fire goes out and the pig is singed, it must be scraped with a sharp knife in order to get rid of the filth and ashes.
	Foto 8. Cun soprete, repásanse as zonas onde aínda quedan pelos. Na actualidade ás veces, chamúscase todo o porco co soprete en vez de lume.	Picture 8. Using a blowlamp, the farmer goes over certain areas where there are still bristles. Nowadays in some cases the whole pig is singed with the blowlamp instead of fire.
	Foto 9. Despois de chamuscalo, lévase a un sitio distinto mais limpo. Ponse nun banco, lávase e frégase cun cepillo para sacarlle todos os restos que puidesen quedar pegados á pel.	Picture 9. After the singing, it is taken to a different and cleaner place. It is placed on a bench, it is washed again and scrubbed to eliminate all the filth that could be still left.
	Foto 10. Unha vez limpo o porco, sóbese a un banco para manipulalo ben.	Picture 10. Once the pig is clean, it is placed on a bench to make the following tasks easier.
	Foto 11. Cun coitelo ben afiado quítaselle a papada, a continuación ábrese en canal dende a gorxa ata o ano e sácanselle do seu interior todas as vísceras.	Picture 11. The chin is removed with a very sharp knife and then it is cut up from the throat to the anus and all the viscera are taken out.
	Foto 12. Pola abertura comenza o destripe. Extráense todas as vísceras: fígado, corazón, riles, pulmóns e as tripas.	Picture 12. The gutting is made through that cut. All viscera are removed: liver, heart, kidneys, lungs and tripes.
	Foto 13. As vísceras que se van consumir frescas póñense nun prato e nunha cesta as tripas que despois de lavalas servirán para facer os chourizos.	Picture 13. The viscera that are going to be eaten fresh are placed on a dish and the tripes in a basket. Tripes are going to be used to make chourizos after being washed thoroughly.
	Foto 14. Despois de abrir e baleirar o porco, lávase para eliminar restos de sangue e outros líquidos. Logo, átaselle unha corda pola parte de atrás do pescozo para colgalo e que escorra o sangue que puidese quedar e maila auga do lavado. Queda así ata o día seguinte.	Picture 14. After opening and emptiing the pig, it is washed again to get rid of the last blood and liquids. Then, a rope is tied around its neck and it is hanged to drain the blood or water. It stays like that until the next day.
	Foto 15. Ao día seguinte da matanza, pártese o porco en pezas que logo se consumirán frescas ou se levarán a salgar. Tamén se fan as morcillas e pícase a carne para os chourizos.	Picture 15. The next day, the pig is cut in pieces that are going to be eaten fresh later or saltied. After some days it is the time to make "chourizos" and blackpuddings.
A augardente		"Augardente"
	Foto 16. Alambique. A pota é o aparello onde se destila a augardente. A materia prima utilizada é o bagazo da uva, os restos da uva que quedan trala elaboración do viño. A pota é o recipiente máis grande, del parte un tubo que vai ata o condensador, o recipiente mais pequeno que é de donde sairá o destilado. Dentro do condensador vai o serpentín. O condensador ten que estar cheo de auga fría.	Picture 16. Alambic pot or still. The pot or still is used to distill a spirit called "augardente" (burning water). It is made of the skin of the grapes, the peels left after making wine. The "pan" is the bigger container, it has a pipe that goes to a condenser, the smaller recipient, that collects the distilling. Inside the condenser it is the serpentine. The condenser has to be full of cold water.
	Foto 17. A pota. A pota é o recipiente máis grande. Nel bótase o bagazo e cérrase ben. Baixo dela faise lume ata que comeza a ferver. Logo báixase o lume e o alcohol vaise destilando en augardente durante unhas sete horas.	Picture 17. The pot. The pot is the bigger recipient. The grape skins are put inside and the pot is sealed. A fire is lit underneath until it starts to boil. When the fire is lower, alcohol starts to be distilled into "augardente" for around seven hours.
	Foto 18. Augardenteiro. Para graduar a augardente úsase un alcoholímetro. Normalmente déixase a 21 ou 22 graos pola medida tradicional, que corresponde a 40 ou 42º doutras bebidas alcohólicas.	Picture 18. Augardente maker. The augardente maker uses an alcoholimetre to control the level of alcohol. For augardente, it is usually 21 or 22º, that means 40 or 42º of similar spirits.
	Foto 19. Destilación. A augardente vai saíndo pola billa e vaise recollendo en caldeiros. Logo pásase a garrafas.	Picture 19. Distillation. The augardente comes out through a tap and is collected in buckets. Then it is put into carafes.
A herba		Grass
	Foto 20. Collendo herba no carro. Esta é unha actividade que se fai durante todo o ano. Antigamente o carro das vacas era un elemento esencial á hora de ir coller a herba.	Picture 20. Gathering grass on the cart. This is an all year round activity. In the old times the cart pulled by a team of cows was a basic element when harvesting grass.
	Foto 21. Gadaña. A herba cortábase coa gadaña, xuntábase co angazo e botábase ao carro coa forcada. Se a cantidade era pequena segábase co fouciño e traíase para a casa nun feixe ou nunha cesta.	Picture 21. Scythe. The grass was reaped with the scythe, gathered with a rake and put on the cart with a hay fork. If it was a small amount it was reaped with a sickle and was carried home in a bundle or in a basket.
	Foto 22. Collendo herba co tractor. Hoxe en día o carro foi substituído polo tractor. A herba córtase coa segadora e recóllese automaticamente co autocargador do tractor.	Picture 22. Gathering grass with a tractor. Today carts have turned into tractors. Grass is reaped with machines and is collected automatically with a self loading tractor.
	Foto 23. A segadora. A aparición da segadora hai xa bastantes anos fixo a tarefa de cortar a herba moito máis doada. Pódese usar para cortar a herba fresca ou para cortar a herba seca.	Picture 23. The reaping machine. The introduction of the reaping machine years ago made this task a lot easier. It can be used to reap fresh grass or hay.
A poda		Pruning
	Foto 24. Podando os frutais. O inverno é o momento da poda dos frutais de cara a mellorar a produción de froita no verán.	Picture 24. Pruning fruitrees. Winter is the time for pruning the fruitrees in order to improve the production of fruit in the summer.
	Foto 25. A poda da viña. Tamén é o momento de podar a viña. O obxectivo é mellorar a produción e que os acios saian mestos e grandes.	Picture 25. Pruning the vine. It is also the time for pruning the vine. The aim is to improve the production and make the bunches thicker and bigger.
	Foto 26. Vimbios. Tamén e necesario o atado da viña para que o vento non a afecte. O atado facíase con vimbios.	Picture 26. Whips. Vine needs to be tied so wind does not affect it. It is tied with whips.
Os grelos		Turnips
	Foto 27. Grelos en flor. Os grelos son o brote central dos nabos que se utilizan como verdura. Os nabos seméntanse a finais do verán e consómense durante todo o inverno.	Picture 27. Turnips in bloom. "Grelos" are the top leaves of the turnip. They are eaten as vegetables. Turnips are planted at the end of the summer to be eaten during all winter.
	Foto 28. Grelos. As primeiras follas que botan son as nabizas que teñen un sabor máis suave. A segunda tanda son os grelos, de sabor máis amargo. A carola dos nabos tamén se colle para alimentar aos animais.	Picture 28. "Grelos". The first buds of the turnip are called "nabizas" and they have a softer taste. The second shoots are called "grelos" and they are bitterer. The turnip is harvested to feed the cattle too.
Outonar		"Outonar"
	Foto 29. Carrexar o esterco. No inverno tamén era tempo de outonar, é dicir, fertilizar o campo con esterco para que quedara preparado para a primavera. O esterco preparábase co estrume e os excrementos dos animais. O esterco levábase ao campo no carro.	Picture 29. Carrying manure. In winter it was time to fertilize the fields with manure so they were ready for spring. Manure was prepared with vegetal and animal organic material. Manure was carried to the fields in carts.
	Foto 30. Montóns de esterco. O esterco deixábase en montóns distribuidos polo campo e logo estendíase por todo.	Picture 30. Heaps of manure. Manure was left in heaps all over the field and later was scattered.
Cestos		Baskets
	Foto 31. Vergas. Un dos labores máis común era facer cestos. Os cesteiros estaban especializados neste labor pero case sempre había laguén na casa que sabía facelos. O primeiro paso era atopar unha madeira axeitada, xeralmente de carballo ou castiñeiro sen moitos nós. Logo pasábase polo lume para quitarlle a casca. Logo co podón partíase ao longo e sacábanse as vergas ou tiras finas de madeira.	Picture 31. Sticks. One of the most usual activities in winter was to make baskets. Basket makers were specialised in this task but there was always someone at home who knew how to make them. The first step was to find the suitable wood, usually oak or chestnut without knots. Then the wood was singed in order to remove the skin. After that, the sticks were cut with a small axe.
	Foto 32. A base. As vergas poñíanse nunha superficie plana para facer a base do cesto, en redondo ou cadrado. Logo vaise trenzando nelas con vimbios ata facer a base.	Picture 32. The base. The sticks were arranged on a flat surface to make the base of the basket, in a circle or a rectangle. Then, the whips were braided in.
	Foto 33. Os lados. Cando a base está feita, dóbranse as vergas hacia arriba e séguese a trenzar vimbios nelas ata chegar á altura que se queira.	Picture 33.The sides. When the base is finished, the sticks are turned up. The whips are braided in to the seleced level.
	Foto 34. O remate. Logo de chegar á altura necesaria había que rematar os bordes. Normalmente isto facíase facendo unhas furas nas vergas, poñendo unha vara de castiñeiro todo arredor e cinguíndoa con outras vergas ou vimbios ás vergas verticais. Cada cesteiro tiña o seu estilo de remate e os cestos eran facilmente recoñecibles por isto.	Picture 34. Finishing. Once the correct level was reached it had to be finished. This was done by making some cuts and fixing a chestnut stick all around and tying it up with whips. Every basket maker had its own style when doing this so baskets were easily distinguished.
	Foto 34. A asa. Logo só quedaba engadir a asa que se facía dunha vara nova de carballo que se cravaba nas paredes do cesto, cinguida con algunha punta.	Picture 35. The handle. The last part was adding the handle. This was done with a young chestnut stick that was stuck in the sides of the basket and fixed with nails.
	Foto 35. Final. Os cestos usábanse para moitísimas tarefas: para a leña, para a vendima, para a roupa...	Picture 36. Done. Baskets were used in many activities: for wood, grape picking, clothes...
Ferramentas		Tools
	Foto 36. Loro. O inverno é o momento de facer pequenos arranxos nas ferramentas. O loro é unha parte do xugo. A súa misión é unir o xugo ao elemento de tiro, permitindo certa flexibilidade. Tradicionalmente facíase na casa, dunha pola de carballo novo. A pola tiña que ter poucos nós e uns 5 cm de diámetro. No seu extremo máis ancho dábaselle forma cadrada para que encaixase no torcedeiro. Tamén se lle engadía unha abrazadeira para reforzalo e que non fendese.	Picture 36. "Loro". Winter is the time to mend the tools. The "loro" is a part of the yoke. It connects the yoke to the cart, allowing a certain flexibility. It was usually made at home of a young oak stick. The stick should be around 5 cm thick and shouldn´t have knots. The wider end was shaped into a square so it could be fixed to the "twister". A clamp was added to make it stronger.
	Foto 37. Enqueirado. Logo viña o enqueirado que consistía en poñer o pau ao lume para quitarlle a tona facilmente.	Picture 37. Singing. After that the stick had to be singed so the bark could be easily peeled off.
	Foto 38. Torcedeiro. Mentres estaba quente, encáixase no torcedeiro e dáselle voltas sobre un poste.	Picture 38. "Twister". While the stick was still hot, it was set in the "torcedeiro" and was twisted around a pole.
	Foto 39. Na viga. Logo colocábase nunha viga coa forma final, cunha cuña a modo de pasador e deixábase así uns días a secar. Antigamente tamén se metía na graxa dos rixóns fervendo para darlle maior dureza.	Picture 39. The beam. After that, it was fixed to a beam in a special shape with a bolt and it was left for a few days to dry. In the old times it was dipped in boiling fat to make it harder.
	Foto 40. Retirar. Logo fáiselle unha fenda no extremo máis groso e retírase con coidado para que non se destorce.	Picture 40. Removal. After that, a slot was made in the wider end. The "loro" is unlocked carefully so it does not lose the shape.
	Foto 41. O nó. O extremo máis groso métese nun furado do carro e fáiselle un nó que se remata pasando a parte máis delgada polo furado da parte grosa.	Picture 41. The knot. The wider end is inserted in the slot of the cart and it is tied into a knot. The thinner end goes through the hole of the wider end.
Tecer o liño		Flax weaving
	Foto 42. Liño. O cultivo do liño era moi importante como fonte de tecido vexetal. Recóllese entre xullo e agosto. Logo había que preparar as fibras. Para iso había que ripalo ou quitarlle a semente pasándoo por un peite moi fino. Logo xuntábase en feixes e deixábase mergullado en auga 40 días. Logo poñíase a secar. Despois había que mazalo e lavalo de novo. Máis tarde viña a espadela, golpealo de novo para que perdera os fíos máis bastos. Esto facíase varias veces para conseguir as fibras máis finas.	Picture 42. Flax. Flax cultivation was very important as a source of vegetal fabric. It is harvested in July and August. Then the fibres had to be prepared. First the seeds had to be removed by passing it through a thin comb. Then it was gathered in bundles and was soaked in water for 40 days. After that, it was dried. Then it was hit and washed again. Then it was combed again so it got thinner. This process was made repeatedly until only the thinner fibres were left.
	Foto 43. Tear. Antigamente en cada casa había un tear. O tear usábase para tecer o liño, ben para facer prendas para a casa ou para vender. Deste xeito axudaba á economía familiar.	Picture 43. Loom. In the old times there was a loom in every house. The loom was used to weave flax and wool to make clothes for the family or sell them. This helped the household economy.
	Foto 44. Fuso e rocas. A preparación do liño era moi laboriosa. Había que obter as fibras, lavalas, preparalas e peitealas ata conseguir un material manexable. Logo estas fibras poñíanse no fuso para fialas, é dicir, sacar o fío.	Picture 44. Spindle and distaffs. The preparation of the flax was very complex. First you had to get the fibres, wash them and comb them until you got a flexible material. Then, these fibres were set in the distaff to be spinned, that is, to get suitable thread.
	Foto 45. Debanando. Unha vez fiado fanse os nobelos.	Picture 45. Winding. Once it was spinned, you had to make the thread balls.
	Foto 46. Tecendo. Logo viña a preparación da urdime, é dicir, a base de fíos onde irá tecida a prenda. A urdime era tan ancha como se quixese facer a prenda e ía atada ao espeto.	Picture 46. Weaving. Then, the warp or the base of threads where the fabric is woven, was strung. The warp was as wide as the fabric was supposed to and was tied up to the loom.
	Foto 47. Tear. Xa preparada a urdime, dándolle aos pedais, levantábase a metade dos fíos e pasábase a lanzadeira entre eles para ir tecendo. Logo apretábanse os fíos para deixar o tecido máis tupido.	Picture 47. Loom. Once the warp is ready, half of the threads were lifted as the pedals were pushed. The shuttle was passed through them to weave.
	Foto 48. Facendo o floco. O floco era un remate que adornaba as prendas polos bordes.	Picture 48. Making the fringe. The fringe was a decoration that was sown to the clothes.
	Foto 49. Colcha. Co tear podíanse facer colchas e lenzos cos que logo coser prendas. Esta colcha leva colores moi vivas porque era unha colcha para os días de festa.	Picture 49. Bedspread. A loom could make bedspreads or linem to cut clothes out of it later. This bedspread is very colourful because it was for special ocasions.
	Foto 50. Lenzo. Tamén se podían tecer lenzos máis lixeiros. A branca era a cor natural do liño e o máis común nos tecidos.	Picture 50. Linen. Lighter linem could also be made. Flax was naturally white and this was the most usual colour.
Tecer a lá		Wool weaving
	Foto 51. La de ovella. A la era o tecido máis importante antigamente polas súas calidades. A lá obtíñase das ovellas e carneiros que se rapaban con tesouras.	Picture 51. Wool. Wool was the most important fabric in the old times because of its characteristics. Wool was produced by sheep and rams.
	Foto 52. Secando a la. Logo de rapar, a la levábase ao río para lavar e despois tendíase a secar ao sol.	Picture 52. Drying wool. After shearing it, the wool was washed in the river and then it was hanged out in the sun.
	Foto 53. Espilir. Unha vez seca había que espilila, é dicir, peiteala para poder fiar máis tarde.	Picture 53. Carding. Once it was dry, wool had to be carded, that is, combed with two brushes so it could be spinned later.
	Foto 54. Fiando. Para fiar a la usábase a roca, un pau con ramificacións para suxeitala. Cando se ía quitando o fío, este enrolábase no fuso onde quedaba preparado para usar na calceta ou no tear.	Picture 54. Spinning. To spin, you needed a distaff, a stick with a sort of branches to hold the wool. Then the thread was spinned and was winded in the spindle. Then it was ready to be used in knitting or weaving.
Ferrando o cabalo		Horse shoeing
	Foto 55. Preparando as ferraduras. Os cabalos ferrábanse para que non gastasen o pezuño.	Picture 55. Preparing the horse shoes. Horses were shoed so their hooves did not wear out.
	Foto 44. Ferrando. Os cabalos levábanse ao ferrador. Normalmente este labor facíase nun espazo cuberto preparado para isto.	Picture 56. Shoeing a horse. Horses were taken to a horse shoer. This task was carried out in a place under cover.

Inverno / Winter