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Verivorst / Julblodkorven / Jouluverimakkara / Blood sausage

Verivorsti aeg / Julblodkorven framställs / Jouluverimakkaran aika / Blood sausage are traditional “must” in Estonia.

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Pig intestines.

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The intesties are stuffed with traditional sausage dough: pig  blood, cooked oats and spices. It is not allowed to sell animal blood – so you cannot buy it!

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Now the sausages are redy for getting tied up in suitable lenght.

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When they are tied up one must dot them with a needle to make small wholes in them (otherwise they will crack when you boil them)

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Here the sausages are put into boiling water.

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And now the sausages are ready to be quickly cooled down. At Christmas ewe they will be put in the owen to get a chrispy surface and we eat them with lingon berry jam.

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Here we put a little fire on the blood sausages some years ago at a Christmas party.

Luu ja sarved

Koordi Kondikamber http://kondikamber.blogspot.com/

Islandi naiste luutööd http://www.ull.is 
vali Myndir vasakul ja sealt leiad mitmed fotoalbumid.

Käsitöö Põhja-Soomes: Poron jäljillä – pohjoisen käsityöläisiä http://www.craftmuseum.fi/poro/index.html
Vaata luutöid: Sarvi- ja luutyöt

Maahinen neito

Tuluskivi (Tmi Ilkka Seikku)

Seijan sivut – sarvityöt


Peterburi etnograafiamuuseumis on ka mitmed loomasarvedest tehtud esemeid. NB! Keskel väike utt ja tall.