| [INLINE] |
| [INLINE] | [INLINE]
In the third
room there are all the tools that were used for wine-making which was the main product of
the village |
[INLINE]
"PITHARI" OR LARGE EARTHEN JAR
A huge pot where grapes were
crushed for making wine. These
huge pots were made at Phini, or
workers would come to Kilani and
using the clay from Phini would
make them in Kilani. Everyday they
would add more clay until the pots
were high enough to form the mouth
or opening. They were dried in the
sun and then baked in the furnace.
These jars were of different sizes and
capacity; the larger jars held six
loads of wine and the smaller ones
were used for strong spirits like
"zivania".
|
| [INLINE]
| "DANl"
The "dani" was an earthen jar that
was the half-shape of a large jar. It
was used for different purposes, like
keeping inside it the pips and skins
called "zivana", or for crushing the
grapes under foot. |
|
[INLINE]
GRAPE-CRUSHING MACHINE
A wooden machine consisting of a
large specially-designed funnel
called "avadji", where grapes were
placed, and two wooden rollers with
nails which crushed the grapes. Its
metal parts were the crank and the
gears.
At that time, the grape-crushing
machine was one of the first
technological achievements. Before
that, grapes were crushed underfoot
in the "linos", which was a large
stone basin or tub used for this
purpose.
With the use of this machine, the
crushing of grapes was quicker,
more effective and hygienic and it
wasn't necessary to carry the
crushed grapes from the "linos" to
the large earthen jars.
The first machines of the area were
made by Antonis Yiasemides and his
sons Chrysanthos and Michailis.
Later other people made these
machines, e.g. Toulos and Yiannis
Kalomiris.
|
| [INLINE]
| GRAPE-PRESS
A device used for pressing the
already crushed grapes thoroughly in
order to squeeze out all the juice
from them. |
|
[INLINE]
| LARGE EARTHENWARE JUGS
Earthenware vessels with one handle
(pitchers had two handles) used for
holding and carrying water. They
came in several sizes. The wine jugs
were also used as a cubic measure.
The regular jug held 8 okes, a smaller
one which was half its size was 4
okes and still another one, which was
a quarter of its size was 2 okes. Six
jugs equaled one "load".
|
| [INLINE]
| "KOLOKA", OR GOURD WITH A SIDE OPENING
The gourd is a vegetable of the
marrow family coming in a great
variety of shapes and sizes. Gourds
are found in abundance in Cyprus
and are easily obtained without
having to pay anything. They have
been used for a number of purposes.
"Koloka" was cut on one side in such
a way that a useful pot with a handle
was made. It was long and light and
it didn't deteriorate or oxidize. It was
used for taking wine from the large
earthen jars, for transfering the must
from one cauldron to the other etc. |
|
[INLINE]
| "KOLODJI" OR GOURD WITH A TOP
OPENING
This gourd or "kolodji" was cut at
the top and then it was cleaned and
pitched or coated inside and was
used as a wine container.
|
| [INLINE]
| LID
A stone cover with which the mouth
of the large earthen jar or "pithari"
was sealed. Sometimes a wooden
one was used. To have the best
results, plaster of Paris was used to
seal the "pithari". The lid had a hole
through which wine was drawn from
the jar with the help of a piece of
hose.
|
|
[INLINE]
| "SPILASTIRI" OR MANUAL COMPRESSOR
A stick with three prongs or legs at
the end used for compressing the
peps and skins in the large earthen
jar during the process of
fermentation.
|
| [INLINE]
"ASKI" OR SKIN-BAG.
A leather container used for carrying
liquid - wine, water or vinegar. It
was a full goat-skin, salted and dried.
The leg-holes were tied up and the
neck was used for pouring in Iiquid.
The filled "aski" was carried on a
donkey's back.
A regular "aski" was a measure. It
held 4 jugs or 32 okes of wine. Four
"aski" equalled one load of wine - 16
jugs or 128 okes.
|
|
[INLINE]
| "KANTARI" OR STEEL-YARD
A kind of scales for heavy weights. It
was made by the blacksmith.
|
| [INLINE]
"CALATHUS" OR BASKET.
A cane-woven container with a
handle useful for transporting grapes
into larger containers. It was also
used for carrying all kinds of other
fruit like apples, tomatoes etc. One
could keep fruits and vegetables or
other perishables in the "calathus"
for a few days to keep them fresh
because of the air circulating through
it.
Unfortunately the "calathus" has
now been replaced by plastic
buckets.
|
|
|
|