for the processing of crayfish from the gars, the meat roasters tell us that the river gandlers, the ganchars, loaded the soul sponges into the dray boats and the pagarians you were rowing along the rivers and rivers. dzeed baradaty, as all the meat roasters called, they were the adukavans, the size of what they know, they know and the legend of the plowmen veski garadnaya. getae montha here vydom tym, into adsyul paishla veska garadnaya. it’s been a long time since grandfather baradaty himself said that he is a father and has three sons. the branches were harvested, the two first grazed here , the kala river, where it was possible to catch fish, and the lands were good for farming, and the meadows, the traditions of the hadzia, went to the balots, which surrounded the city this garu, a small flabby river and a small gara, a drop i’ll tell you what kind of land it is, and there’s a lot of great clay there, and a lot of clay... i remember fingers, pabachy, because it is very useful for making dishes, and advanced occupations in pottery, dishes. it’s not fun to get excited and say: “look at how