The cult of wood in Rus', in addition to the availability of this material, is also explained by the ease of its processing and unusual decorative effect, especially in patterned carving. Woodcarving is an ancient art. In geometric carving, researchers find much in common with the notches and marks that the owner once left on the wooden block of his hive, on the trees that surrounded his land. To distinguish them from others, these marks, consisting of stripes, circles, triangles, rhombuses, became more complicated, and a simple ornament arose.
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Is this not the beginning of art? Over time, the notches became unnecessary, and the carved ornament found its use in peasant household items, in utensils and dishes.
Numerous fragments were found during various archaeological excavations " class="alink" href="http://goodlinez.ru/plot_works/405" style="color: rgb(39, 99, 140); text-decoration: none;"> ancient wooden utensils. According to their purpose, the utensils were divided into two categories: for drinks (ladles, brothers, valleys, bowls, glasses) and for hot food (dishes, bowls, staves). To hollow out or cut out a whole piece of wood with an ax, a knife and an adze, a ladle, a valley or a bowl was not an easy and very laborious task.And wooden utensils have always been appreciated.Especially from the rhizome or burl, the most waterproof and durable.
The most common manufactured handmade wooden utensils there were ladles that differed in various shapes and sizes, as well as decorations. At crowded feasts, intoxicating drinks were served in bucket ladles, and “healthy bowls” were drunk from special spherical brothers. Various foods (caviar, pancakes, fish) were placed in round festive ladles with low sides. Usually, instructions and advice are engraved on the buckets.
They made wooden utensils in the old days everywhere. Among the craftsmen there were all sorts of specialists: olive makers, ladle-makers, spoon-makers, ship-writers and turners. Turned wooden vessels were known as early as the 10th-12th centuries.
At first there was a primitive archery machine of alternating motion with a bowstring wound around an axis, then with a pulley and a flywheel, which worked on horse traction or from falling water (according to the principle of a mill wheel).
By the end of the 19th century, the production of turned tableware from maple, birch, aspen and elm had become massive.
Wooden dishes of Rus'
It is difficult to say from what time the manufacture of chiseled wooden utensils began in Rus'. Archaeological finds on the territory of Novgorod and on the site of Bulgarian settlements in the Volga region indicate that the lathe was known as early as the 12th century. In Kyiv, in the recesses of the tithe church, a chiseled bowl was found during excavations. In the XVI-XVII centuries. the installation of the simplest, so-called beam, lathe was available to every ordinary artisan.
On the places of production and sales markets for turned wooden utensils in the 16th - early 17th centuries. a great deal of material is provided by income and expenditure books, customs books, acts, and inventories of the property of monasteries. It can be seen from them that the quitrent peasants of the Volokolamsk, Trinity-Sergius, Kirilo-Belozersky monasteries, artisans of the Kaluga and Tver provinces, townsmen of Nizhny Novgorod and Arzamas were engaged in the development of wooden turning utensils. By the end of the XVIII century. the production of wooden turning utensils became massive. Russian artisans created truly perfect forms: staves, stavers, brothers, dishes, bowls, goblets, cups, glasses (Fig. 1). The craftsmanship, passed on by inheritance, was improved by the creativity of each generation.
Of the individual dishes, the most common was a stavets - a deep vessel like a bowl with a flat tray and a three-dimensional lid. Some of them had curly handles. The stakes were of different sizes: stakes, stakes and stakers. Stavets and stavchiki were used as dinnerware. Large stakes served as storage for smaller dishes and bread products. The festive table was decorated with brothers, dishes, plates, goblets, cups, feet. A bratina - a medium-sized spherical vessel with a small neck on top and a rim slightly bent outward - was always made on a pallet. Bratina served to serve drinks on the table. On dishes and plates with wide edges, flat sides and round trays or reliefs, pies, meat, fish, and sweets were served on the table. The diameter of dishes reached 45 cm. The most common type of dishes among the peasants was a bowl - a hemispherical vessel with a straight rim, a flat low tray or a small round relief. These bowls often had a ratio of height to diameter of 1:3. For stability, the diameter of the pallet was made equal to the height of the bowl. The diameter of running bowls is 14-19 cm. Large bowls reached a diameter of 30 cm, and burlatsky ones - even 50 cm. A salt shaker was an indispensable accessory of each table. Turned salt shakers are small, capacious vessels with a low, stable base, with or without a lid. Great popularity since the 19th century. Khokhloma dishes began to be used, which were made in large quantities in the Semenovsky district of the Nizhny Novgorod province (Gorky region). It could be found not only in Russia, but also in the countries of the East. 
Industrial exhibitions contributed to the popularity of Khokhloma dishes: in 1853 it was first shown at a domestic exhibition, and in 1857 at a foreign one. At the end of the last century, it was exported to France, Germany, England, North America. Over the centuries, certain types of wooden utensils have been developed and improved in this craft, distinguished by the noble simplicity of the silhouette, the severity of proportions, and the absence of pretentious details that crush the shape. Modern masters, using the best traditions of the past, continue the manufacture of wooden utensils, which are both household items and a magnificent home decoration.
In the Gorky region, there are two historical centers of fishing - in the village of Semin, Koverninsky district and in the city of Semenov. Semin products - massive bowls and ladles - are made in the traditions of peasant wooden utensils. Semyonov crockery is distinguished by greater sophistication, it is characterized by improved forms, intricate lids and handles. The search for new types of products led to the creation of previously unknown sets and sets of dishes. Dining and fishing sets, sets for coffee (Fig. 2) and tea, sets for salad, berries and jam, and spices have received wide recognition. Sets, as well as sets, usually include several items - up to six cups, piles, glasses, saucers, a large brother or tureen with a lid, a coffee pot or kvass pot, a sugar bowl, a creamer, a salt shaker and a pepper pot. Often sets are complemented by large plates - trays. Each set necessarily includes spoons - tablespoons or teaspoons, for salad, ladles. Fundamentally utilitarian, Khokhloma utensils are distinguished by their plastic expressiveness of forms, favorably emphasizing the artistic merits of the murals that adorn them.
Russian wooden spoons
The most ancient spoon, which apparently had a ritual purpose, was found in the Gorbunovsky peat bog in the Urals. It has an elongated, egg-shaped scoop and a curved handle ending in a bird's head, which gives it the image of a floating bird.
In Novgorod the Great, there were many varieties of wooden spoons (Fig. 2). Particularly noteworthy are spoons with a small, as if raised on a scallop, flat handle. Novgorod craftsmen decorated them with carvings and paintings. Ornament - braid, made in the technique of contour carving, was applied with belts to the handle and framed the blade. In the Russian North in the XVII century. Vologda onion spoons were known, made in the Vologda Territory, as well as shadra spoons with bones, indigenous ones with bones or spoons with a sea tooth addition, i.e., inlaid with bone, walrus tusk.
Each nationality of our country has its own forms of spoons, but the most famous are spoons made in the Volga-Vyatka region. There are over forty varieties of them, only in the Gorky region they made and are making ladles, rubbing spoons, salad, fishing, thin, mezheumok, half-bass, Siberian, children's, mustard, jam spoons, etc. The scoop of Gorky spoons is more often spherical in shape, and rounded or the faceted handle-handle ends with a forging - a thickening in the form of a cut pyramid. The Kirov spoon has an egg-shaped scoop and a flat, slightly curved handle. The production of spoons has already been a well-established, branched production in the past. In some villages, blanks were made, the so-called fragments or buckwheat. In a small stump with slightly hewn edges, expanding in the part that should become a scoop, a spoon was hardly guessed. In other villages, lozhkars used a rough adze to gouge out a recess, which was then completely removed with a chisel-hook. With a confident movement of the knife, they cut off the excess from the handle, giving it a slight bend, and the spoon was ready. Russian masters have worked out the methods of carving a spoon so much that it takes 15-20 minutes to make it.
Russian wooden ladles
In Rus', wooden utensils of various shapes, sizes and purposes have long been cut: ladles, skopkari, valleys and others. Today, several types of traditional Russian ladles are known: Moscow, Kozmodemyansk, Tver, Yaroslavl-Kostroma, Vologda, Severodvinsk, etc.
Moscow ladles, made of burl with a beautiful pattern of texture, are characterized by bowls of a clear, even exquisite boat-shaped shape with a flat bottom, a pointed spout and a short horizontal handle. Due to the density and strength of the material, the walls of such vessels were often as thick as a nutshell. Burlap dishes were often made in a silver frame. Buckets of the 18th century are known, reaching a diameter of 60 cm. Kozmodemyansk ladles were hollowed out of linden. Their shape is boat-shaped and very close to the shape of Moscow ladles, but they are much deeper and larger in volume. Some of them reached the capacity of two or three, and sometimes four buckets. The handle is flat horizontal with a constructive addition of a purely local nature - a slotted loop at the bottom. Kozmodemyansk is also characterized by small scoops, which served to scoop drinks from large bucket ladles. They are predominantly boat-shaped, with a rounded, slightly flattened bottom. Almost vertically set, running from the bottom, a multi-tiered handle in the form of an architectural structure is decorated with a through carving, ending with the image of a horse, less often a bird.
Tver ladles are noticeably different from Moscow and Kozmodemyansk ones. Their originality lies in the fact that they are hollowed out from the root of a tree. Keeping basically the shape of a rook, they are more elongated in width than in length, which makes them appear flattened. The nose of the ladle, as usual for boat-shaped vessels, is raised up and ends with two or three horse heads, for which the Tver ladles were called "grooms". The handle of the bucket is straight faceted, the upper face, as a rule, is decorated with ornamental carvings. The dippers of the Yaroslavl-Kostroma group have a deep rounded, sometimes flattened boat-shaped bowl, the edges of which are slightly bent inwards. In earlier ladles, the bowl is raised on a low pallet. Their handles are carved in the form of a figured loop, the nose is in the form of a cock's head with a sharp beak and beard. Vologda scoops are designed for scooping up drinks from large scoops. They are characterized by a boat-shaped shape and a round spherical bottom; as a rule, they were hung on a large ladle. Hook-shaped handles were decorated with carved ornaments in the form of ducks.
In the Russian North, skopkari ladles were carved from the root of a tree. Skopkar is a boat-shaped vessel, similar to a ladle, but having two handles, one of which is necessarily in the form of a bird's or horse's head. According to domestic purposes, skopkari are divided into large, medium and small. Large and medium - for serving drinks on the table, small - for individual use, like small cups. Severodvinsk skopkari were also cut from the root. They have a clear boat-shaped shape, handles, processed in the form of a head and tail of a waterfowl, and in all their appearance they resemble a waterfowl.
Along with ladles and skopkars, valleys or "yands" were decorations of the festive table. Endova - a low bowl with a sock for draining. Large valleys held up to a bucket of liquid. Tver and Severodvinsk variants are known. The best Tver valleys are carved from burl. They are a bowl on an oval or cubic pallet with a spout in the form of a trough and a handle. The endova of the Severodvinsk type has the shape of a round bowl on a low base, with slightly bent edges, with a half-open toe in the form of a groove, sometimes figuratively carved. The handle is very rare. The initial processing of the described objects was carried out with an ax, the depth of the vessel was hollowed out (selected) with an adze, then leveled with a scraper. The final external processing was carried out with a cutter and a knife. Samples of Russian wooden utensils demonstrate high craftsmanship developed by more than one generation of folk craftsmen.
It is difficult to say when the manufacture of wooden carved dishes began on the territory of Russia. The earliest find of a ladle dates back to the 2nd millennium BC. e. Archaeological excavations on the territory of Kievan Rus and Novgorod the Great indicate that the production of wooden utensils was developed already in the 10th - 12th centuries. In the XVI - XVII centuries. wooden utensils were made by serf landowners and monastic peasants or archers. The production of wooden utensils and spoons was widely developed in the 17th century, when the demand for them increased both in the city and in the countryside. In the 19th century With the development of industry and the advent of metal, porcelain, faience and glassware, the need for wooden dishes is sharply reduced. Its production is preserved mainly in the fishing areas of the Volga region.
Currently, scoop buckets and table buckets are one of the favorite types of artistic wood products. Arkhangelsk craftsmen, preserving the traditional basis of the North Russian ladle, prefer not to lacquer the velvety wood surface, slightly tinted in silver or light brown tones. The masters of the Khotkovo craft near Moscow created their own image of a modern ladle, ladle-bowl, ladle-vase, decorating the festive table. They are characterized by a powerful plasticity of forms, an unusual surface, gleaming with inner light, of a pleasant tone. A ladle-sail with a highly raised straightened sail-handle has become traditional for fishing, on which, as a rule, a bush of the famous Kudrin ornament is carved.
The cult of wood in Rus', in addition to the availability of this material, is also explained by the ease of its processing and unusual decorative effect, especially in patterned carving. Wood carving " class="alink" href="http://goodlinez.ru/plot_works/623" style="color: rgb(39, 99, 140); text-decoration: none;">Wood carving is an ancient art. In geometric carving, researchers find a lot in common with the notches and marks that the owner once left on the wooden block of his hive, on the trees that surrounded his land. To distinguish from others these marks, consisting of stripes, circles, triangles, rhombuses, became more complicated, and a simple ornament arose.
Russian wooden utensils Is this the beginning of art? Over time, the notches became unnecessary, and the carved ornament found its use in peasant household items, in utensils and dishes. 
Numerous fragments of ancient wooden utensils have been found during various archaeological excavations. According to their purpose, the dishes were divided into two categories: for drinks (ladles, brothers, valleys, bowls, glasses) and for hot food (dishes, bowls, staves). Hollowing or carving a ladle, valley or bowl from a whole piece of wood with an ax, knife and adze was not an easy and very laborious task. And wooden utensils have always been appreciated. Especially from the rhizome or burl, the most waterproof and durable.
The most common wooden utensils were ladles, which differed in various shapes and sizes, as well as decorations. At crowded feasts, intoxicating drinks were served in bucket ladles, and “healthy bowls” were drunk from special spherical brothers. Various foods (caviar, pancakes, fish) were placed in round festive ladles with low sides. Usually, instructions and advice are engraved on the buckets.
They made wooden utensils in the old days everywhere. Among the craftsmen there were all sorts of specialists: olive makers, ladle-makers, spoon-makers, ship-writers and turners. Turned wooden vessels were known as early as the 10th-12th centuries. At first there was a primitive archery machine of alternating motion with a bowstring wound around an axis, then with a pulley and a flywheel, which worked on horse traction or from falling water (according to the principle of a mill wheel). By the end of the 19th century, the production of turned tableware from maple, birch, aspen and elm had become massive.
Making dishes
Wooden utensils were of great variety. Each locality had its own artistic traditions of its design. The forms were simple, concise and at the same time monumental. Each craftsman had a clear idea for what purpose he makes a bratina, valley, ladle, bracket, tues, bowl, cup. Their shape and size depended on this. In the manufacture of dishes, the master used the simplest set of tools, an ax, a knife, a scraper and a compass. 
The motif of a carved ridge is found on such household items as buckets, scoops, small buckets and large buckets, such as "staples". They got their name from the manufacturing technique in which the tool skobel was used. Buckets were cut from mighty rhizomes or burls. In the ladle-bracket, the body resembles the streamlined shape of a Russian boat, on the one hand ending with a symbolic very generalized image of one, two or even three horse heads, and on the opposite side with a powerful handle. The craftsman cut out a small muzzle of a horse with sharply set ears and a steep neck, smoothly turning into the body of a bracket, in an extremely simplified manner. This form of the bucket was established in Rus' in ancient times. The side of the ladle was usually decorated with a carved or painted ornament, and personal signatures were also located here. During large feasts and other meals, beer, kvass, and honey were served in such unusually beautiful ladles.
Wooden tablewareWood has been used to make tableware since time immemorial. Actually, before wooden dishes, at first “clumsy”, roughly hollowed out or somehow made of bark, there were no dishes at all. People somehow managed without it. And then I got tired, and gradually various wooden bowls began to come into use. True, a period is known in the “tableware history of Rus'”, when, at princely feasts, dishes were placed directly on a wooden table, in which special recesses were provided. Thus, the table itself was the dishes. Over time, this vicious practice was abandoned. Gradually, people began to attach importance not only to the function of dishes, but also to their appearance. During various archaeological excavations, samples of wooden utensils dating back to about the 8th century were found. Decorative carvings and some other "decorations" have been preserved on it. 
In general, in Rus', dishes were made from hardwood. There were several manufacturing methods. Wooden products were divided into hollowed or cut, turned, cooperage and assembled from rivets with the help of hoops. Cooper's utensils dominated. In any case, the products of master coopers were in the greatest demand. And the assortment of cooperage utensils was wide and included both small items (cups, glasses, etc.) and larger utensils (tub, buckets, tubs, barrels).
Clumsy wood toys
In the villages near the ancient city of Gorodets, there was the oldest center of the Nizhny Novgorod ax-chip toys. Gorodetsky "axe", decorated with free brush painting, is particularly expressive. Its origins are in the traditions of craftsmanship that existed near the village of Purekh (now the Chkalovsky district). This is where the Lyskov toy comes from. 
The most interesting materials about these crafts, about toy masters and the secrets of local crafts were collected by a prominent specialist-enthusiast from Gorky D. V. Prokopiev. On his initiative, the toy of the Gorky Territory is widely represented in the best museum collections of folk art in Moscow, Leningrad, Gorky, Zagorsk. Through his efforts, in the early 1930s, the Lysk toys of master I. V. Yagnenkov were also purchased for museums, and D. V. Prokopiev’s archival manuscripts preserved valuable information about them.
http://goodlinez.ru/plot_works/405
A duck swims
From time immemorial, wood has been the most beloved material in Rus'. From it they built houses, made tools, made household items. And so for centuries. From generation to generation, wood processing techniques and the ability to understand the properties of its various species were passed on.
wooden utensils- one of the most interesting sections of folk art. Russiansmasters reached such perfectionforms that the things they made can rightly be called workssculptures . And amazing patterns and colors covering many products! Ordinary things became realart in which both the inexhaustible fantasy of the Russian people and their special understanding of beauty were reflected.
The tree is short-lived, so the dishes that have come down to us are not numerous. Most of the products are from the 19th century, and things from the 17th century are already few, and you can find them only in large museums. It is necessary to judge about ancient Russian dishes from archaeological excavations. Sometimes they are very successful. For example, in Novgorod, scientists unearthed wooden bowls, spoons, fragments of ladles of the 10th-12th centuries!
Ancient dishes and later ones are similar in many respects. This is understandable: folk art is traditional, and manymotives - say imagehorses , birds, solar sockets - live in it since ancient times. At the same time, adopting the craft from the fathers, carefully preserving its basis, each new generation of craftsmen brought their own understanding of the old forms.
The dishes of our ancestors are unusually diverse. There are dugout ladles and chiseled bowls, cooperage jugs and carved spoons - it’s even difficultlist all types. Wooden utensils served the most diverse segments of the population of the village and the city, so the demand for it was constantly increasing. The number of craftsmen engaged in such craft also grew. Mostly they were peasants. They did not break with their main work, and they were engaged in the manufacture of dishes most often in the winter. Finished products were bought up and transported throughout Russia by merchants.
Wooden utensils were made everywhere. But there were also large centers - in the Moscow, Kaluga, Tver provinces; Trinity-Sergius Monastery. A lot of it was produced in the north, especially in the Kirillo-Belozero monastery.
Each region was dominated by its own, local, forms of dishes and ways of decorating them: here - colorful painting, there - skillful carving. According to these features, researchers of folk art determine where this or that thing was made.
Already in the 16th century, wooden utensils were exported for sale abroad. There it was extremely expensive, especially in eastern countries. Its high quality is also evidenced by the fact that wooden vessels, along with gold and silver, were donated to churches and monasteries. Often they were presented as a gift to the kings, and they, in turn, favored the products of Russian masters to foreign ambassadors and monarchs.
What types of wood were used for crockery? In a country rich in forests, the choice of craftsmen was great. They took birch, aspen, conifers. From softer linden, spoons and ladles-liquors were cut, with which drinks were poured from large ladles. The documents sometimes mention “straight spoons” and “root buckets” - what are they? "Direct" namesthe wood of the trunk was felled, and the “root” vessels were made from powerful rhizomes. The peasant used everything that nature gave him: tree forks, bast, bark, even flexible roots, convenient for weaving, were used. Especially durable and beautiful was the dishes made of burl - a growth on a tree, but it cost a lot of money.
For many centuries, wooden utensils served the Russian people faithfully. Only in the last century did it begin to be replaced by cheaper factory - faience, porcelain, glass. How much time has passed, and you will no longer meet on our table no ladles, no brothers, no valleys. You can see them only in a museum: beautiful, fine, unusually natural, these things tell us about the amazing art of our ancestors. For a rare exceptionUnfortunately, we do not know the names of the masters - even the most talented ones did not sign their works. They simply passed on the skill to children, grandchildren - to all subsequent generations. Therefore, we perceive these products as the creations of a whole nation.
Ancient traditions continue to live today. Modern masters of Khokhloma, Gorodets, the Arkhangelsk region carefully store and develop them, creating new products that adorn the life of a person.
Ladle
A ladle is the most common type of festive drinkware. In large vessels that could hold up to several buckets, honey, beer, and kvass were served on the table. But the guests drank from small ladles, which repeated the shape of large ones. Together they made up an integral ensemble - the main decoration of the table.
Buckets in the form of a boat or a floating bird are very expressive. A bucket with two handles resembling the head and tail of a duck was made on the Northern Dvina. Its name - bracket - is very ancient and has been preserved only in the North. Pay attention to the elegant painting, which Severodvinsk masters used to decorate a variety of items of peasant life.
The bucket with the image of horse heads was made in the Tver province (now the Kalinin region). Such vessels were called "grooms" there. Their surface was decorated with carvings. In the very center - a geometric rosette - an ancient symbol of the sun. Yes, and the very shape of the buckets takes us back to ancient times: a waterfowl and a horse were once symbols of water and the sun: In any case, a sample of a ladle-stacker in the form of a floating bird, found at one time in the Urals, scientists date back to the 2nd millennium BC .
bread box
From time immemorial, the most honorable place on the table was occupied by bread and salt. No wonder they met the dearest guests. “Without salt, without bread - a bad conversation,” they said in Rus'. Nevertheless: "Eat bread and salt, but cut the truth!"
Bread was stored in special breadboxes, for the manufacture of which bast was usually used - a layer between the bark and the core of the tree. In such dishes, the bread did not get stale or moldy. The breadbasket you see in the picture dignity by the hand of a talented peasant artist Yakov Yarygin, he lived at the beginning of the 19th century in Arkhangelskareas. This is one of the few folk craftsmen of the past whose names have been identified.
Salt-stool, salt-cellar-duck.
Salt was very expensive. Therefore, the vessels where it was stored were decorated with painting and carving with special care. There are two main forms of salt shaker. One is a chair with a rising seat-cover, which reflects the outlines of the ancient princely throne. The other, with a back that simultaneously served as a lid, resembled the same swimming duck.
Bratina
The name probably comes fromfrom "brothers"- festive stagnationliy, known from documents with XII century. Usually such a vesselspherical body, intercepted at the top by a neck-crown with a bendty edges.
Here is one of the hundredryh brothers who have survived to this day.It is made in XVIII century onRussian North. The body is decorated with a painted scaly ornament. Above him- band, which at firstperceived as a pattern. But looking more closely, we read:"Gentlemen, stay, do not get drunk drunk, do not wait for the evening."
Inscriptions on wooden utensils are not frequent. Sometimes they talk about the place where things were created, talk about its owner. Of great value are the dates, also sometimes found. If they are not there, then according to the manner of writing the letters, paleographers help to approximately date objects. Inscriptions like the one we read seem to convey to us the living breath of our ancestors, who, like us, appreciated a funny joke.
Valley, cups
Another ancient vessel forpitkov- valley. It's a round bowlhollowed out by hand or turned on the machine. But the spout-drain maerased always carved by hand, decoratingits sometimes carved. The valleys werevariety- from very smallto bucket.
Valley in the illustration- hardlynot the most beautiful in the collection of sovereignsof the Historical Museum, godthen decorated with paintings and carvings.She was made in XVIII century in the NorthDvina. There, a century latercups were also made. Along with smallmi ladles, glasses, cups cubeki has long been used in Rus'during holiday feasts.
Two stakes, two spoons
Stavets - most commonfood utensils- turnedon a lathe. It consisted oftwo deep bowls, one of them servela lid, but could be usedcall each half separatelyness. This item is especially handy.on the way. The documents mention stakes of various sizes; "staves""stavers" and "stavers". Proverb“every elder has his own station” indicates that it is an individualutensils.
Finally, neither festive noran ordinary table could not do withoutwooden spoon. In old Russiathey were made up to several millionpieces per year. And very different:from burl- yes, in silverframe; artistic work -with painting or carving; shortenedstalk to clean up on the roadin the post. But the majority were the most common spoons are simple and convenientnoah form. Spoon centers werea lot, but XIX century the most assSemenov spoons, which were made in Semenovskydistrict of the Nizhny Novgorod province (thosepen Gorky region). Hence themdelivered all over Russia and even inother countries.
O. STRUGOVA
researcher at the State Historical Museum
The dishes presented in the section come directly from the workshops. Forms are carved from solid birch, linden, juniper, oak.
Some products are created in-line and, if desired, you can order a large batch of wooden dishes from us.
Individual copies are provided from the masters in a limited number, so please specify the delivery options when ordering wholesale.
The advantage of wooden utensils in its environmental friendliness, versatility, practicality.
What types of products will you buy in the ROS-ART store?
Bowls and salad bowls of different sizes are great for table setting, serving snacks. The surface is perfectly sanded and the wood particles do not get into food.
Glasses and glasses are purchased for the anniversary of a wooden wedding. On the outside, you can write congratulations, wishes.
Mortars are great for herbs, crushing nuts, root vegetables. The tree washes well, does not absorb odors.
Cutting boards of different sizes are a versatile gift option.
Also in the assortment are jars, shtofs, mugs, piles, boats. The catalog is constantly expanding, updated with new products. Forms are carved according to old sketches, surface treatment is carried out using old technologies.
Features of wood species:
Birch and pine are strong, dense wood with a straw color. Ideal for making tableware, this type of wood is preferred for the production of kitchen accessories, cutlery.
Oak is considered one of the most durable. Oak bowls, plates and jars for bulk products have been used for years and do not lose their properties.
Juniper tableware is one of the most pleasant and versatile. The magnificent smell of juniper is slightly audible and creates a joyful mood in the kitchen. The texture of wood looks interesting due to the colorful overflows and warm shades.
It is difficult to say from what time the manufacture of chiseled wooden utensils began in Rus'. Archaeological finds on the territory of Novgorod and on the site of Bulgarian settlements in the Volga region indicate that the lathe was known as early as the 12th century. In Kyiv, in the recesses of the tithe church, a chiseled bowl was found during excavations. In the XVI-XVII centuries. the installation of the simplest, so-called beam, lathe was available to every ordinary artisan.
On the places of production and sales markets for turned wooden utensils in the 16th - early 17th centuries. a great deal of material is provided by income and expenditure books, customs books, acts, and inventories of the property of monasteries. It can be seen from them that the quitrent peasants of the Volokolamsk, Trinity-Sergius, Kirilo-Belozersky monasteries, artisans of the Kaluga and Tver provinces, townsmen of Nizhny Novgorod and Arzamas were engaged in the development of wooden turning utensils. By the end of the XVIII century. the production of wooden turning utensils became massive. Russian artisans created truly perfect forms: staves, stavers, brothers, dishes, bowls, goblets, cups, glasses (Fig. 1). The craftsmanship, passed on by inheritance, was improved by the creativity of each generation.
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Rice. 1. Common forms of Russian turning utensils. XV-XVIII centuries: 1 - brother; 2 - bowl; 3, 4 - dishes; 5, 6 - cups; 7 - glass; 8 - cup; 9 - staker; 10 - stake.
Of the individual dishes, the most common was a stavets - a deep vessel like a bowl with a flat tray and a three-dimensional lid. Some of them had curly handles. The stakes were of different sizes: stakes, stakes and stakers. Stavets and stavchiki were used as dinnerware. Large stakes served as storage for smaller dishes and bread products. The festive table was decorated with brothers, dishes, plates, goblets, cups, feet. A bratina - a medium-sized spherical vessel with a small neck on top and a rim slightly bent outward - was always made on a pallet. Bratina served to serve drinks on the table. On dishes and plates with wide edges, flat sides and round trays or reliefs, pies, meat, fish, and sweets were served on the table. The diameter of dishes reached 45 cm. The most common type of dishes among the peasants was a bowl - a hemispherical vessel with a straight rim, a flat low tray or a small round relief. These bowls often had a ratio of height to diameter of 1:3. For stability, the diameter of the pallet was made equal to the height of the bowl. The diameter of running bowls is 14-19 cm. Large bowls reached a diameter of 30 cm, and burlatsky ones - even 50 cm. A salt shaker was an indispensable accessory of each table. Turned salt shakers are small, capacious vessels with a low, stable base, with or without a lid. Great popularity since the 19th century. Khokhloma dishes began to be used, which were made in large quantities in the Semenovsky district of the Nizhny Novgorod province (Gorky region). It could be found not only in Russia, but also in the countries of the East.
Industrial exhibitions contributed to the popularity of Khokhloma dishes: in 1853 it was first shown at a domestic exhibition, and in 1857 at a foreign one. At the end of the last century, it was exported to France, Germany, England, North America. Over the centuries, certain types of wooden utensils have been developed and improved in this craft, distinguished by the noble simplicity of the silhouette, the severity of proportions, and the absence of pretentious details that crush the shape. Modern masters, using the best traditions of the past, continue the manufacture of wooden utensils, which are both household items and a magnificent home decoration.
In the Gorky region, there are two historical centers of fishing - in the village of Semin, Koverninsky district and in the city of Semenov. Semin products - massive bowls and ladles - are made in the traditions of peasant wooden utensils. Semyonov crockery is distinguished by greater sophistication, it is characterized by improved forms, intricate lids and handles. The search for new types of products led to the creation of previously unknown sets and sets of dishes. Dining and fishing sets, sets for coffee (Fig. 2) and tea, sets for salad, berries and jam, and spices have received wide recognition. Sets, as well as sets, usually include several items - up to six cups, piles, glasses, saucers, a large brother or tureen with a lid, a coffee pot or kvass pot, a sugar bowl, a creamer, a salt shaker and a pepper pot. Often sets are complemented by large plates - trays. Each set necessarily includes spoons - tablespoons or teaspoons, for salad, ladles. Fundamentally utilitarian, Khokhloma utensils are distinguished by their plastic expressiveness of forms, favorably emphasizing the artistic merits of the murals that adorn them.
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Rice. 2. Set for coffee. Linden, oil, turning, carving, painting “Kudrin”. N. I. Ivanova, N. P. Salnikova, 1970s, Semenov, Khokhloma painting association.
The most ancient spoon (Fig. 1), which apparently had a ritual purpose, was found in the Gorbunovsky peat bog in the Urals. It has an elongated, egg-shaped scoop and a curved handle ending in a bird's head, which gives it the image of a floating bird.
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Rice. 1. Spoon. Wood, carving. II millennium BC. e., Nizhny Tagil, Gorbunovsky peat bog. Historical Museum.
In Novgorod the Great, there were many varieties of wooden spoons (Fig. 2). Particularly noteworthy are spoons with a small, as if raised on a scallop, flat handle. Novgorod craftsmen decorated them with carvings and paintings. Ornament - braid, made in the technique of contour carving, was applied with belts to the handle and framed the blade. In the Russian North in the XVII century. Vologda onion spoons were known, made in the Vologda Territory, as well as shadra spoons with bones, indigenous ones with bones or spoons with a sea tooth addition, i.e., inlaid with bone, walrus tusk.
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Rice. 2. Spoons. Maple, carving. Novgorod the Great: 1, 2 - simple spoons. XIII centuries; 3, 4, 5 - travel spoons, X, XI, XVI centuries.
Each nationality of our country has its own forms of spoons, but the most famous are spoons made in the Volga-Vyatka region (Fig. 3). There are over forty varieties of them, only in the Gorky region they made and are making ladles, rubbing spoons, salad, fishing, thin, mezheumok, half-bass, Siberian, children's, mustard, jam spoons, etc. The scoop of Gorky spoons is more often spherical in shape, and rounded or the faceted handle-handle ends with a forging - a thickening in the form of a cut pyramid. The Kirov spoon has an egg-shaped scoop and a flat, slightly curved handle. The production of spoons has already been a well-established, branched production in the past. In some villages, blanks were made, the so-called fragments or buckwheat. In a small stump with slightly hewn edges, expanding in the part that should become a scoop, a spoon was hardly guessed. In other villages, lozhkars used a rough adze to gouge out a recess, which was then completely removed with a chisel-hook. With a confident movement of the knife, they cut off the excess from the handle, giving it a slight bend, and the spoon was ready. Russian masters have worked out the methods of carving a spoon so much that it takes 15-20 minutes to make it.
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Rice. 3. Russian spoons of the XIX-XX centuries. GIM.
In Rus', wooden utensils of various shapes, sizes and purposes have long been cut: ladles, skopkari, valleys and others. Today, several types of traditional Russian ladles are known: Moscow, Kozmodemyansk, Tver, Yaroslavl-Kostroma, Vologda, Severodvinsk, etc. (Fig. 1).
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Rice. 1. Russian holiday dishes. XVII-XIX centuries: 1 - burl boat-shaped Moscow ladle; 2 - a large Kozmodemyansky ladle; 3 - Kozmodemyansk buckets-scoops; 4 - Tver bucket "groom"; 5 - ladle of the Yaroslavl-Kostroma type; 6 - Vologda ladle; 7 - Severodvinsk skopkar; 8 - Tver valley; 9 - Severodvinsk valley.
Moscow ladles, made of burl with a beautiful pattern of texture, are characterized by bowls of a clear, even exquisite boat-shaped shape with a flat bottom, a pointed spout and a short horizontal handle. Due to the density and strength of the material, the walls of such vessels were often as thick as a nutshell. Burlap dishes were often made in a silver frame. Buckets of the 18th century are known, reaching a diameter of 60 cm. Kozmodemyansk ladles were hollowed out of linden. Their shape is boat-shaped and very close to the shape of Moscow ladles, but they are much deeper and larger in volume. Some of them reached the capacity of two or three, and sometimes four buckets. The handle is flat horizontal with a constructive addition of a purely local nature - a slotted loop at the bottom. Kozmodemyansk is also characterized by small scoops, which served to scoop drinks from large bucket ladles. They are predominantly boat-shaped, with a rounded, slightly flattened bottom. Almost vertically set, running from the bottom, a multi-tiered handle in the form of an architectural structure is decorated with a through carving, ending with the image of a horse, less often a bird.
Tver ladles are noticeably different from Moscow and Kozmodemyansk ones. Their originality lies in the fact that they are hollowed out from the root of a tree. Keeping basically the shape of a rook, they are more elongated in width than in length, which makes them appear flattened. The nose of the ladle, as usual for boat-shaped vessels, is raised up and ends with two or three horse heads, for which the Tver ladles were called "grooms". The handle of the bucket is straight faceted, the upper face, as a rule, is decorated with ornamental carvings. The dippers of the Yaroslavl-Kostroma group have a deep rounded, sometimes flattened boat-shaped bowl, the edges of which are slightly bent inwards. In earlier ladles, the bowl is raised on a low pallet. Their handles are carved in the form of a figured loop, the nose is in the form of a cock's head with a sharp beak and beard. Vologda scoops are designed for scooping up drinks from large scoops. They are characterized by a boat-shaped shape and a round spherical bottom; as a rule, they were hung on a large ladle. Hook-shaped handles were decorated with carved ornaments in the form of ducks.
In the Russian North, skopkari ladles were carved from the root of a tree. Skopkar is a boat-shaped vessel, similar to a ladle, but having two handles, one of which is necessarily in the form of a bird's or horse's head. According to domestic purposes, skopkari are divided into large, medium and small. Large and medium - for serving drinks on the table, small - for individual use, like small cups. Severodvinsk skopkari were also cut from the root. They have a clear boat-shaped shape, handles, processed in the form of a head and tail of a waterfowl, and in all their appearance they resemble a waterfowl.
Along with ladles and skopkars, valleys or "yands" were decorations of the festive table. Endova - a low bowl with a sock for draining. Large valleys held up to a bucket of liquid. Tver and Severodvinsk variants are known. The best Tver valleys are carved from burl. They are a bowl on an oval or cubic pallet with a spout in the form of a trough and a handle. The endova of the Severodvinsk type has the shape of a round bowl on a low base, with slightly bent edges, with a half-open toe in the form of a groove, sometimes figuratively carved. The handle is very rare. The initial processing of the described objects was carried out with an ax, the depth of the vessel was hollowed out (selected) with an adze, then leveled with a scraper. The final external processing was carried out with a cutter and a knife. Samples of Russian wooden utensils demonstrate high craftsmanship developed by more than one generation of folk craftsmen.
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Rice. 2. Bucket. Linden, Kudrinskaya carving. 1970s, Khotkovo, factory of carved art products.
It is difficult to say when the manufacture of wooden carved dishes began on the territory of Russia. The earliest find of a ladle dates back to the 2nd millennium BC. e. Archaeological excavations on the territory of Kievan Rus and Novgorod the Great indicate that the production of wooden utensils was developed already in the 10th - 12th centuries. In the XVI - XVII centuries. wooden utensils were made by serf landowners and monastic peasants or archers. The production of wooden utensils and spoons was widely developed in the 17th century, when the demand for them increased both in the city and in the countryside. In the 19th century With the development of industry and the advent of metal, porcelain, faience and glassware, the need for wooden dishes is sharply reduced. Its production is preserved mainly in the fishing areas of the Volga region.
Currently, scoop buckets and table buckets are one of the favorite types of artistic wood products. Arkhangelsk craftsmen, preserving the traditional basis of the North Russian ladle, prefer not to lacquer the velvety wood surface, slightly tinted in silver or light brown tones. The masters of the Khotkovo craft near Moscow created their own image of a modern ladle, ladle-bowl, ladle-vase, decorating the festive table (Fig. 2). They are characterized by a powerful plasticity of forms, an unusual surface, gleaming with inner light, of a pleasant tone. A ladle-sail with a highly raised straightened sail-handle has become traditional for fishing, on which, as a rule, a bush of the famous Kudrin ornament is carved.
It is difficult to say from what time the manufacture of chiseled wooden utensils began in Rus'. Archaeological finds on the territory of Novgorod and on the site of Bulgarian settlements in the Volga region indicate that the lathe was known as early as the 12th century. In Kyiv, in the recesses of the tithe church, a chiseled bowl was found during excavations. In the XVI-XVII centuries. the installation of the simplest, so-called beam, lathe was available to every ordinary artisan.
On the places of production and sales markets for turned wooden utensils in the 16th - early 17th centuries. a great deal of material is provided by income and expenditure books, customs books, acts, and inventories of the property of monasteries. It can be seen from them that the quitrent peasants of the Volokolamsk, Trinity-Sergius, Kirilo-Belozersky monasteries, artisans of the Kaluga and Tver provinces, townsmen of Nizhny Novgorod and Arzamas were engaged in the development of wooden turning utensils. By the end of the XVIII century. the production of wooden turning utensils became massive. Russian artisans created truly perfect forms: staves, stavers, brothers, dishes, bowls, goblets, cups, glasses (Fig. 1). The craftsmanship, passed on by inheritance, was improved by the creativity of each generation.
Rice. 1. Common forms of Russian turning utensils. XV-XVIII centuries: 1 - brother; 2 - bowl; 3, 4 - dishes; 5, 6 - cups; 7 - glass; 8 - cup; 9 - staker; 10 - stake.
Of the individual dishes, the most common was stavets- a deep vessel like a bowl with a flat base and a voluminous lid. Some of them had curly handles. The stakes were of different sizes: stakes, stakes and stakers. Stavets and stavchiki were used as dinnerware. Large stakes served as storage for smaller dishes and bread products. The festive table was decorated with brothers, dishes, plates, goblets, cups, feet. Bratina- a medium-sized spherical vessel with a small neck on top and a rim slightly bent outwards was always made on a pallet. Bratina served to serve drinks on the table. On dishes and plates with wide edges, flat sides and round trays or reliefs, pies, meat, fish, and sweets were served on the table. The diameter of dishes reached 45 cm. The most common type of dishes among the peasants was a bowl - a hemispherical vessel with a straight rim, a flat low tray or a small round relief. These bowls often had a ratio of height to diameter of 1:3. For stability, the diameter of the pallet was made equal to the height of the bowl. The diameter of running bowls is 14-19 cm. Large bowls reached a diameter of 30 cm, and burlatsky ones - even 50 cm. A salt shaker was an indispensable accessory of each table. Turned salt shakers are small, capacious vessels with a low, stable base, with or without a lid. Great popularity since the 19th century. Khokhloma dishes began to be used, which were made in large quantities in the Semenovsky district of the Nizhny Novgorod province (Gorky region). It could be found not only in Russia, but also in the countries of the East.
popularity Khokhloma dishes industrial exhibitions contributed: in 1853 it was first shown at a domestic exhibition, and in 1857 - at a foreign one. At the end of the last century, it was exported to France, Germany, England, North America. Over the centuries, certain types of wooden utensils have been developed and improved in this craft, distinguished by the noble simplicity of the silhouette, the severity of proportions, and the absence of pretentious details that crush the shape. Modern masters, using the best traditions of the past, continue the manufacture of wooden utensils, which are both household items and a magnificent home decoration.
In the Gorky region, there are two historical centers of fishing - in the village of Semin, Koverninsky district and in the city of Semenov. Semin products - massive bowls and buckets- made in the traditions of peasant wooden utensils. Semenovskaya dishes is distinguished by greater sophistication, it is characterized by improved forms, intricate lids and handles. The search for new types of products led to the creation of previously unknown sets and sets of dishes. Dining and fishing sets, sets for coffee (Fig. 2) and tea, sets for salad, berries and jam, and spices have received wide recognition. Sets, as well as sets, usually include several items - up to six cups, piles, glasses, saucers, a large brother or tureen with a lid, a coffee pot or kvass pot, a sugar bowl, a creamer, a salt shaker and a pepper pot. Often sets are complemented by large plates - trays. Each set necessarily includes spoons - tablespoons or teaspoons, for salad, ladles. Fundamentally utilitarian, Khokhloma utensils are distinguished by their plastic expressiveness of forms, favorably emphasizing the artistic merits of the murals that adorn them.
Rice. 2. Set for coffee. Linden, oil, turning, carving, painting “Kudrin”. N. I. Ivanova, N. P. Salnikova, 1970s, Semenov, Khokhloma painting association.
The most ancient spoon (Fig. 1), which apparently had a ritual purpose, was found in the Gorbunovsky peat bog in the Urals. It has an elongated, egg-shaped scoop and a curved handle ending in a bird's head, which gives it the image of a floating bird.
Rice. 1. Spoon. Wood, carving. II millennium BC. e., Nizhny Tagil, Gorbunovsky peat bog. Historical Museum.
In Novgorod the Great, there were many varieties of wooden spoons (Fig. 2). Particularly noteworthy are spoons with a small, as if raised on a scallop, flat handle. Novgorod craftsmen decorated them with carvings and paintings. Ornament - braid, made in the technique of contour carving, was applied with belts to the handle and framed the blade. In the Russian North in the XVII century. Vologda onion spoons were known, made in the Vologda Territory, as well as shadra spoons with bones, indigenous ones with bones or spoons with a sea tooth addition, i.e., inlaid with bone, walrus tusk.
Rice. 2. Spoons. Maple, carving. Novgorod the Great: 1, 2 - simple spoons. XIII centuries; 3, 4, 5 - travel spoons, X, XI, XVI centuries.
Each nationality of our country has its own forms of spoons, but the most famous are spoons made in the Volga-Vyatka region (Fig. 3). There are over forty varieties of them, only in the Gorky region they made and are making ladles, rubbing spoons, salad, fishing, thin, mezheumok, half-bass, Siberian, children's, mustard, jam spoons, etc. The scoop of Gorky spoons is more often spherical in shape, and rounded or the faceted handle-handle ends with a forging - a thickening in the form of a cut pyramid. The Kirov spoon has an egg-shaped scoop and a flat, slightly curved handle. The production of spoons has already been a well-established, branched production in the past. In some villages, blanks were made, the so-called fragments or buckwheat. In a small stump with slightly hewn edges, expanding in the part that should become a scoop, a spoon was hardly guessed. In other villages, lozhkars used a rough adze to gouge out a recess, which was then completely removed with a chisel-hook. With a confident movement of the knife, they cut off the excess from the handle, giving it a slight bend, and the spoon was ready. Russian masters have worked out the methods of carving a spoon so much that it takes 15-20 minutes to make it.
In Rus', wooden utensils of various shapes, sizes and purposes have long been cut: ladles, skopkari, valleys and others. Today, several types of traditional Russian ladles are known: Moscow, Kozmodemyansk, Tver, Yaroslavl-Kostroma, Vologda, Severodvinsk, etc. (Fig. 1).
Rice. 1. Russian holiday dishes. XVII-XIX centuries: 1 - burl boat-shaped Moscow ladle; 2 - a large Kozmodemyansky ladle; 3 - Kozmodemyansk buckets-scoops; 4 - Tver bucket "groom"; 5 - ladle of the Yaroslavl-Kostroma type; 6 - Vologda ladle; 7 - Severodvinsk skopkar; 8 - Tver valley; 9 - Severodvinsk valley.
Moscow ladles, made of burl with a beautiful pattern of texture, are characterized by bowls of a clear, even exquisite boat-shaped shape with a flat bottom, a pointed spout and a short horizontal handle. Due to the density and strength of the material, the walls of such vessels were often as thick as a nutshell. Burlap dishes were often made in a silver frame. Buckets of the 18th century are known, reaching a diameter of 60 cm. Kozmodemyansk ladles were hollowed out of linden. Their shape is boat-shaped and very close to the shape of Moscow ladles, but they are much deeper and larger in volume. Some of them reached the capacity of two or three, and sometimes four buckets. The handle is flat horizontal with a constructive addition of a purely local nature - a slotted loop at the bottom. Kozmodemyansk is also characterized by small scoops, which served to scoop drinks from large bucket ladles. They are predominantly boat-shaped, with a rounded, slightly flattened bottom. Almost vertically set, running from the bottom, a multi-tiered handle in the form of an architectural structure is decorated with a through carving, ending with the image of a horse, less often a bird.
Tver ladles are noticeably different from Moscow and Kozmodemyansk ones. Their originality lies in the fact that they are hollowed out from the root of a tree. Keeping basically the shape of a rook, they are more elongated in width than in length, which makes them appear flattened. The nose of the ladle, as usual for boat-shaped vessels, is raised up and ends with two or three horse heads, for which the Tver ladles were called "grooms". The handle of the bucket is straight faceted, the upper face, as a rule, is decorated with ornamental carvings. The dippers of the Yaroslavl-Kostroma group have a deep rounded, sometimes flattened boat-shaped bowl, the edges of which are slightly bent inwards. In earlier ladles, the bowl is raised on a low pallet. Their handles are carved in the form of a figured loop, the nose is in the form of a cock's head with a sharp beak and beard. Vologda scoops are designed for scooping up drinks from large scoops. They are characterized by a boat-shaped shape and a round spherical bottom; as a rule, they were hung on a large ladle. Hook-shaped handles were decorated with carved ornaments in the form of ducks.
In the Russian North, skopkari ladles were carved from the root of a tree. Skopkar is a boat-shaped vessel, similar to a ladle, but having two handles, one of which is necessarily in the form of a bird's or horse's head. According to domestic purposes, skopkari are divided into large, medium and small. Large and medium - for serving drinks on the table, small - for individual use, like small cups. Severodvinsk skopkari were also cut from the root. They have a clear boat-shaped shape, handles, processed in the form of a head and tail of a waterfowl, and in all their appearance they resemble a waterfowl.
Along with ladles and skopkars, valleys or "yands" were decorations of the festive table. Endova - a low bowl with a sock for draining. Large valleys held up to a bucket of liquid. Tver and Severodvinsk variants are known. The best Tver valleys are carved from burl. They are a bowl on an oval or cubic pallet with a spout in the form of a trough and a handle. The endova of the Severodvinsk type has the shape of a round bowl on a low base, with slightly bent edges, with a half-open toe in the form of a groove, sometimes figuratively carved. The handle is very rare. The initial processing of the described objects was carried out with an ax, the depth of the vessel was hollowed out (selected) with an adze, then leveled with a scraper. The final external processing was carried out with a cutter and a knife. Samples of Russian wooden utensils demonstrate high craftsmanship developed by more than one generation of folk craftsmen.
It is difficult to say when the manufacture of wooden carved dishes began on the territory of Russia. The earliest find of a ladle dates back to the 2nd millennium BC. e. Archaeological excavations on the territory of Kievan Rus and Novgorod the Great indicate that the production of wooden utensils was developed already in the 10th - 12th centuries. In the XVI - XVII centuries. wooden utensils were made by serf landowners and monastic peasants or archers. The production of wooden utensils and spoons was widely developed in the 17th century, when the demand for them increased both in the city and in the countryside. In the 19th century With the development of industry and the advent of metal, porcelain, faience and glassware, the need for wooden dishes is sharply reduced. Its production is preserved mainly in the fishing areas of the Volga region.
Currently, scoop buckets and table buckets are one of the favorite types of artistic wood products. Arkhangelsk craftsmen, preserving the traditional basis of the North Russian ladle, prefer not to lacquer the velvety wood surface, slightly tinted in silver or light brown tones. The masters of the Khotkovo craft near Moscow created their own image of a modern ladle, ladle-bowl, ladle-vase, decorating the festive table (Fig. 2). They are characterized by a powerful plasticity of forms, an unusual surface, gleaming with inner light, of a pleasant tone. A ladle-sail with a highly raised straightened sail-handle has become traditional for fishing, on which, as a rule, a bush of the famous Kudrin ornament is carved.
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