Outono / Autumn
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GALEGO |
ENGLISH |
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O outono é a época do ano na que se acaban de recoller os froitos e se almacenan de cara ao inverno. Nesta época, as
tarefas agrícolas máis importantes teñen que ver coa recollida e
almacenamento do millo, a vendima e a elaboración do viño e a recollida de leña para a cociña. |
Winter is the season when the fruits
are harvested and stored for winter. In this time, the most important
agricultural tasks have to do with harvesting and storing corn, grapes
and wood for winter. |
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Coller o millo |
Corn harvesting |
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Foto1. Colleitadora.
Antigamente o millo collíase a man co fouciño.
Hoxe en día se as extensións de millo son grandes úsase a colleitadora
que colle todo o millo e vai botando o gran xa limpo nun remolque. |
Picture 1. Harvester.
In the old times, corn was harvested by hand with a sickle. Today, if
the crops are large enough, mechanised harvesters are used. They collect
all the corn and then throw the clean grain into a trailer.
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| A
esfollada |
Husking |
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Foto 2. Esfollar.
Despois de coller o millo e antes de almacenalo había que esfollalo,
quitarlle as follas que cubrían a espiga. Esta tarefa facíaa toda a
familia ou viñan axudar os veciños, que se xuntaban con este motivo e
ademais cantaban, bailaban, comían castañas e parrafeaban. |
Picture 2. Husking.
After harvesting the corn and storing it, cobs had to be husked, that is,
the husk or outside leaves had to be removed. This task was
traditionally carried out by the whole family and neighbours. They got
together and there was singing, dancing, eating and chatting. |
| Debullar o
millo |
Corn shelling |
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Foto 3. Debullando.
Despois de recoller as espigas de millo e de separar as follas do
gran, a "esfollada", cómpre separar os grans do carolo. Antigamente
facíase á man, e era tarefa das mulleres. Xa dende hai tempo
apareceron as debulladoras, máquinas que separan o gran do carolo. |
Picture 3. Corn
shelling.
After harvesting and husking or "esfollada" came the shelling.
Shelling consisted in separating the kernels from the cob. It was
usually made by hand and it was made by women. Since long ago,
mechanised shellers that separate grain from cob have been used. |
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Foto 4. Sacos de millo.
Unha vez pasado pola debulladora, os grans de millo métense en sacos
para levar despois ao muíño a moer. |
Picture 4. Corn sacks.
Once the corn is shelled, the grain is put in sacks and later taken to
the mill to be turned into flour. |
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A vendima |
Grape harvest |
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Foto 5. Parra.
En case todas as casas había unha parra e chegado o outono, setembro ou
outubro dependendo da zona, había que facer a vendima. A vendima é tamén
un labor colectivo no que colaboraba toda a familia e os veciños. |
Picture 5. Vine.
In nearly all houses there was a vine and when autumn came (September
or October depending on the area) the grape harvest had to be done.
Grape harvesting was also a collective task. All family and
neighbours participated. |
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Foto 6. Vendimar.
A xente ía cortando os acios e botándoos en recipientes que logo
se levan á adega. Como as parras ás veces están bastante altas
cómpre subirse á escada para coller os acios. |
Picture 6. Grape
harvesting.
People cut the bunches and put them in recipients that were later taken
to the wine cellar.As vine plants were sometimes quite high, ladders
were used to reach the bunches. |
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Foto 7. Cestos.
Tradicionalmente a uva collíase e
botábase nuns cestos. Logo levabanse ao lagar e ás tinallas |
Picture 7. Baskets.
Traditionally, grapes were picked and put into baskets. Then they were
taken to the winepress or pitchers. |
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Foto 8. O lagar.
A uva botábase no lagar e pisábase cos pés ou co macico e deixábase
ferver dous ou tres días. O mosto ía caendo na tinalla do lagar e de aí
vaise pasando aos pipos. |
Picture 8. The winepress.
Grapes were put in the winepress and they were squashed with the feet or
a sort of mace and then everything was left to ferment for two or three
days. The grape juice was falling from the winepress into the pitchers. |
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Foto 9. A prensa.
Despois prensábase o bagazo
que quedaba no lagar e ese viño repartíase nas distintas pipas onde
continúa fervendo. Hai que deixar destapada a barrica un tempo
mentres ferve para que poida expulsar os gases. Logo sélase ben a
barrica. O bagazo prensado gárdase para facer augardente. |
Picture 9. The
press.
After that, the grape skins that were left were pressed and that wine
was added to the pitchers to keep fermenting. The pitch has to be open
for a time while it is fermenting so gases ca be released. After a time,
it was sealed. The grape pressings were kept to make "augardente". |
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Foto 10. Trasfegar.
Antes de que remate a fervura,
faise a proba do viño doce. En febreiro ou marzo trasfégase o viño a
outras barricas. |
Picture 10.
Transferring.
Before the fermenting is finished, the sweet wine is tried. In February
or March the wine is transferred to a new barrel. |
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Foto 11.
Embotellado.
Ultimamente estase a estender o costume de embotellalo para conservalo
mellor. |
Picture 11.
Bottling.
Bottling is becoming more and more popular lately as a way of preserving
the wine for longer. |
| A leña |
Firewood |
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Foto 12. Picando a leña.
A leña máis miúda, os "garabullos" picábase para
prender o lume. |
Picture 12. Chopping firewood.
Thinner firewood or "garabullos" were chopped to be used in the kitchen
fireplace. |
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Foto 13. Achas.
A leña picábase no picadoiro, que vemos na foto á dereita co machado
espetado nel. As achas xa partidas levábanse para dentro no carretillo ou a brazados. |
Picture 13. Logs.
Firewood was chopped on the chopping block or "picadoiro" as the one we
can see in this picture with the axe stuck on it. Splits already chopped
were taken to the house on a wheelbarrow or in bundles. |
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Foto 14. Troncos.
A leña mellor era a de carballo, coma estes troncos que vemos na foto. |
Picture 14. Trunks.
The best firewood was oak as the truncks we see in the picture. |
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Foto 15. Serra.
Para tronzar os troncos mais grandes usábase a serra e logo fendíanse
co machado ou coa macheta. |
Picture 15. Saw.
To chop the biggest trunks it was necessary to use a saw. Then they were
splitted with an axe. |
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Coller as mazás |
Apple picking |
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Foto 16. Maceira.
Setembro e outubro son tamén os meses de recollida das mazás. Estas gardábanse en caixas con palla ou usábanse para facer sidra. |
Picture 16. Apple tree.
September and October were the months for apple picking. These were
stored in boxes with straw or they were used to make cider. |
