Summer In The Past

In the past, summer days were filled with a lot of work to make a living for the coming winter. Believers once turned to God with prayers. They asked him for health for himself and loved ones, but also for good weather and a good harvest. They were dependent on her. The years did not resemble today's ones. They were filled with work in fields, meadows, or gardens. During long-term observations, farmers were able to predict what the weather would be like. They were most afraid of excessive rain, or even destructive hail. Everyone, including children, took part in the work around the house and the farm.


Summer In The Past

The children did not have a typical holiday like today. There was no carefree and fun. On the contrary, they often had to help their parents. Our ancestors knew that what they do not grow in the summer, they will miss in the winter. Therefore, everything that has matured has been utilized and nothing has been wasted. In the past, there was not much time to rest in the summer. The moments spent in the shade of bushy trees, in addition to hard work, became a rest. At the same time, they enjoyed a summer lunch.

People prayed for good summer in churches, but also in processions on holidays. In June, when the grass in the meadows was high and full of meadow flowers, mowing began.

There were many meadows, so the men started mowing early in the morning, before braking. By about eight o'clock, the women arrived with the older children and brought hot food. They usually welded dumplings, pies, smoked ribs, cabbage, beans, groats, or thick sausages. If mowing near the villages, the mowers returned home in the evening. But if in more distant parts, they left to work for a few days. Only old and sick people, small children, and women who cooked food for mowers remained at home. The mown grass was then dried and the hay was placed in log haystacks. In winter, they fed cattle to her. 

Midsummer night, Jan fire

As the days approached, as nature became greener and more fragrant, young people working at the same time as their parents looked forward to the approaching night of St. John / June 24/. It was a magical night full of hope, fire, and singing. Herbalist's grandmothers were especially looking forward to it. The bachelors prepared and maintained the Janian fires over the village, typical of the night. The fires burned only during dry weather, sometimes for several days in a row, until it started to rain. The task of the fire was to summon rain.

As in spring, medicinal plants were collected in summer. And it was John who was said to have a magical effect. It is said that in the human language the plants announced what diseases they could cure. In connection with the Midsummer night, perhaps the most famous is the magical fern, called the devil's rib, blooming tonight. Where it bloomed, the treasure was to be hidden. A light above the fern revealed him.

Harvest, harvest festivities

Summer and work in the fields culminated in the harvest. Machines did not help our ancestors as they do today. They helped themselves, with their hands together with the whole family. Sometimes they used to leave the last ears of corn in the fields to ensure wealth the following year. After the harvest, the expected harvest festivities followed. The girls knitted a traditional harvest garland of ears, which they brought to the farm and sang in addition:

    "Our house, our house, give us oldomas, give us out of love, we have collected spikelets."

       "We have already eaten the rye of green, we have not yet drunk red wine."

And what was cooking in the summer?

Everything around offered inspiration. A garden is full of vegetables, fruit trees, or mushrooms and berries growing in the woods. They were collected by women, children, the elderly. In the morning, the women prepared thicker rich vegetable or mushroom soups with dumplings, or thick soups with bread, or dumplings with bryndza, cottage cheese, and the like. The men also had bacon, cheese, cheese, and bread added to the fields. In the evening, they ate soup in the morning or ate bread with bryndza, a piece of cheese, potatoes, but also fresh fruit.

Outside the traditional countryside, soups have always been the basis of lunch. Sundays were made of meat, and of the week they were made of fresh vegetables. In the burgher households, cold fruit, so-called summer soups. The soup was followed by the main course.

Meatless on Wednesdays and Fridays, on the other days after lunch with meat, the pastry also continued. It was also used to make desserts, creams, and baked cakes. Fresh apples and pears were used in other ways as well. They used to be stored on closets in front of cold rooms, where they spread their scent beautifully. 

Summers in cities and in the countryside have been different in the past. They are still different today. In the villages, people still do garden work, but often consider it relaxing. In addition, the traditional countryside also offers the people of the city the opportunity to draw energy from positive nature, which makes the man himself calmer and happier.

Many of the experiences of our ancestors are still applicable today. And it is a beautiful message that we pass on to generations. 

And finally, one recipe from traditional dishes:

Cold cherry soup

250 g cherries, 400 ml water, 50 g sugar, a piece of cinnamon, 100 ml milk, 20 g maize, salt. Procedure: Wash the cherries and remove them. Put sugar and cinnamon in the water, mix the maize in the milk. Boil the cherries in boiling water with sugar and cinnamon. Add milk and maizen to the cooked cherries, mix gently and cook. Rub the cooked cherries into the soup, which we salt to taste and let cool.That was the summer

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