kept jam, meat, sausage, whatever it was, flour, and there were barrels in komore. there was jam intemperature would be maintained, so that the jars would not freeze, so that the flour would not freeze, so of course, i really wanted to run here , my mother would fry a pancake, i would go there for jam, and i also had this kind of meat was made according to an old recipe, we called it baguk , others in the localities called it sorcerer, in some places there was a stone, what was the secret in it, the boar was killed in winter, once a year, and the best pieces the meat was cut into large pieces, from spices, salt, pepper and bay leaves, it stood for three days, the juice came out and it remained, and there was clean meat, this spiced one in the attic...' they hung it up, it hung in the winter, it hung in the spring, and when it was time for the sinokos, they cut off the break, here was the food, they poured milk into the bottle, plugged it in with a newspaper and then there was lunch, i have such an extraordinary chest, in this chest there were dishes made of clay, white clay, we orde