Manufacturing of Wooden Vessels by Kyrgyz People
Special Wooden Vessels
A characteristic type of utensils for the south (unknown in the north) are special vessels — togprocho or kurma (fig. 81, a, b, c), which have a convex tightly fitting lid, with an average height not exceeding 25—30 cm, while the width depends on the shape (they were made cylindrical, pear-shaped, conical, with a flat bottom and on trays). The walls and lid were decorated with grooves. An iron ring for a strap handle was fixed at the upper edge. The vessels were intended for storing oil and sour cream. In shape, they closely resemble wooden vessels found in the Kara-Bulak burial ground (Batken region of Osh region). This analogy suggests the continuity of the existence of such forms of wooden dishes in southern Kyrgyzstan since ancient times.
The vessels made on a lathe were slightly smoked in a small clay smoker called guzhu. It resembles an inverted dome-shaped bowl (height — 50—55 cm, maximum diameter — 40—45 cm) with two openings: at the bottom, where fuel is placed, and at the top — for smoke to escape.
The master held the finished vessel over the smoke for 1—2 minutes, after which he coated it with fat. Sometimes the outside of the vessel was painted red using mineral paint (zhosho).
Some masters did not smoke the vessels. In such cases, they dipped them for a moment in boiling oil.
With the transition to a settled lifestyle, Uzbek clay dishes (plates, bowls, dishes, large vessels) began to penetrate the everyday life of the Kyrgyz, which gradually displaced wooden and leather utensils.
They made utensils even with a very limited number of primitive tools: a chisel and a knife called kyrgych (with a short handle). Thus, in some places, masters still exist today who carve wooden spoons (kashyk) and ladles (chomuch). For this, they prepare birch or willow wood, cutting logs from the trunk that are the length of the item being made, and then splitting them in half. The blanks are soaked for six to seven days and processed while still wet. To prevent cracking, the finished spoons are slowly dried, kept wrapped for 10—15 days.
In the south, wooden buckets (chelek) of various sizes and shapes made from archi were widely produced for everyday use (fig. 82, e, f). They held water and stored dairy products. The production of buckets was seasonal. They were made only for one and a half months a year — during the hottest days of summer (saratán), roughly from late June to early August. The wood of archi is particularly pliable during this time.
It was processed soon after harvesting, as wood loses its elasticity over time.
Buckets were made from the trunk of the tree. It was sawed into a log 80—100 cm long, selecting parts without knots. Then, using a chisel, boards were made from them, which were placed in water (usually running) for about fifteen days. The swollen, easily bendable boards were bent into a tube shape so that one edge overlapped the other. At this point, cuts resembling corrugation were made on the inside of the bucket. The edges were pinched with two sticks (kychkach). One was passed from the inside, the other from the outside. The protruding ends were secured with wire or rope.
The next process was sewing the edges of the bent board together. For this, a thread made from archi wood was prepared in advance. A thin layer was separated from the tree and soaked just like the wood. It was sewn with a special awl.
An insert bottom was always made for the bucket, not only from archi but also from other types of wood. It was secured with wooden nails. A lid (kapkak) was also made for the bucket.
The finished product was dipped for a while in hot water, after which it was coated with animal or vegetable oil.
An essential attribute of nomadic life was the mortar (soki). Two forms are noted: cylindrical and goblet-shaped (fig. 82 a, g). It was made from hardwood trees in two ways. In some cases, the middle of the log was burned out beforehand, and then processed with a chisel. In others, it was simply hollowed out. The pestle for the mortar was made either from wood (soku bilek, fig. 82, a) or from stone (soku tash, fig. 82, g).
From hardwood trees, masters made vessels for churning butter (kuu, guu, fig. 82, b, c). This narrow (13—15 cm in diameter) and tall (70—75 cm) vessel was hollowed out from a whole log (burning was also used) or made from planks (which were secured with an iron hoop and had a bottom inserted). The latter method of production is more recent and was possibly borrowed from the Russians. Churns for the vessels were made in the form of a cross or a circle with triangular cutouts.
In the western regions of the area, alongside the aforementioned, a churn of a special shape (fig. 82, d) — tartky is sometimes used. It is carved from a single piece of hardwood. Butter is obtained by rotating this churn with the help of straps. This method of churning butter is widely spread among the Tajiks.
In the past, every household had wooden cases (fig. 82, k) as an essential part of household utensils. They were used to store porcelain bowls during migrations. The cases are hemispherical and equipped with a movable lid. During migrations, they were attached to the saddle with the convex side facing out, and in the yurt, they were hung from the upper edge of the wall. This type of utensil was usually decorated with carvings (fig. 83). Cases were also made from twigs (fig. 82, i).
The Kyrgyz did not previously engage in basket weaving. Only in recent years have they learned from the Uzbeks and Tajiks to make baskets of various shapes for storing dried apricots.
Woodworking Production of the Kyrgyz
