Sowing

The most generally grown grain from the Middle Ages on is wheat (Triticum aestivum), which at one time was differentiated according to spring and autumn types. Rye (Secale cereale) is grown primarily on sandy and hilly areas. But it also happens that these two most important bread cereals are mixed to produce “double” or, by another name, abajdoc, which is very popular in certain regions. In addition to these, there are several cereal grains which have partially or entirely died out today. Such are spelt (Triticum spelta) and einkorn (Triticum monococcum), the production of which can be traced in the Carpathian Basin as far back as the New Stone Age. The fact that it has a brief growing season, makes excellent porridge, and prospers in newly broken turfy ground, preserved millet (Panicum miliaceum) among the cereal grains for a long time. Buckwheat (Polygonum fagopyrum) was grown especially in the high mountains because it tolerates the cold well. It survived the longest as a porridge cereal in Székelyland and around the western border.

Some kinds of grains are primarily used as fodder for animals. Among these the most important is barley (Hordeum vulgare), one of the oldest cultivated plants in the Carpathian Basin. Much newer in origin are oats (Avena sativa), the real home of which can be found in the area north of Hungary. Both cereals are primarily used as fodder, and only out of necessity is food made out of them.

Seed grain was always selected with the greatest care. For this purpose the seeds that flew the farthest against the wind at the time of winnowing were put aside. Since this is the seed most ripe and heaviest, it is consequently the most suitable for sowing. At other times a canvas was spread on the bottom of the cart when they hauled the sheaves in, and kept the seeds that fell on it for sowing, because they were the best. The seeds to be sown were soaked in water, and what settled gave the richest harvest.

99. Sowing
Kazár, Nógrád County

The day of sowing was related to natural phenomena and to observations. The autumn wheat had to be sown into the soil after the fall of the oak and ash leaves, while the spring wheat was to go into the furrow after the first appearance of the badger and the crow. It was a general rule {204.} that “sowing has to be done in the dust in the fall, in the mud in the spring”. Barley is to go into the ground when the wild plum is in bloom or when the cuckoo begins to sing.

Other traditions either prohibit sowing on certain days or relate it to some saint’s name day. Accordingly they have to leave out the day of Blighted Peter, because grain sown on that day will be blighted. Sowing is prohibited in the entire week of Matthew, because only the chaff would sprout from the seed, which is why they call this whole week “chaff week”.

In more recent times the tablecloth has been substituted in most places by a sack for holding the seed. The sower went out to the field early in the morning and took very good care not to meet a woman on his way, because no luck would follow his work then. He put his hat down at the end of the field and asked God’s blessing on his sowing. Then he began the sow. It is a tranquil, rhythmic work, which cannot be hurried. There were some who sowed stepping on one leg, that is, threw the seed at {205.} every second step, and there were some who threw it on each step. The sower was careful not to sow too wide, because then the blades grew up sparsely. This work is amongst the most delicate, demanding much practice and, above all, a sense of judgement.

Ploughing and sowing were always done by men, women rarely taking part in it even as helpers. After the blades grew out, weeds growing in the grain were weeded with a small, shovel-like iron (acatoló). This, however, was always the job of children and women, with men supervising on the large estates.