Belica 3

1 (a) [0:00]      Ah, I left the animals at home. I have to get up and go

excl nom 1sg 1sg pres aux clt leave sg f L.part P livestock sg f at.home adv
comp
stand.up 1sg pres I
comp
dat refl clt
walk 1sg pres I

2 (a) [0:03]      because I’ve got work [to do].

because
dat refl clt
have 1sg pres I work sg f

3 (MM)       Wait [and go] in a bit. The milk – tell us you how process it.

wait imv I now adv after little adv
hes
milk sg n def
comp
dat 1pl clt
tell 2sg pres P how interr
acc n 3sg clt
do 2sg pres I

4 (a) [0:08]      Well, milk – milk. I milk the sheep today, maybe it’s five sheep,

disc
milk sg n def milk sg n def when conj milk 1sg pres P sheep pl f def today adv five sheep pl f
interr clt
3pl pres cop clt

5 (a) [0:15]      maybe it’s six. I milk [them] and if it’s white cheese I need, I curdle [it].

six
interr clt
3pl pres cop clt
milk 1sg pres P
acc n 3sg clt
if conj
dat 1sg clt must pres imprs cheese sg n nom 1sg
dat refl clt
acc n 3sg clt
curdle 1sg pres P

6 (MM)       Right.

thus adv

7 (a) [0:21]      I bought the rennet from the store.

rennet sg n 1sg pres aux clt
dat refl clt
buy sg f L.part P
from
store sg m def

8 (MM)       And were there stores before?

but
disc
more early adv exist impf
interr clt
store pl m

9 (a) [0:25]      Oh, there always have been! Wherever there are animals, there was

disc
and
L.part exist
3sg pres aux clt
always adv since conj pres exist livestock sg f L.part exist
3sg pres aux clt

10 (a) [0:28]      both rennet and stores. Yes, there were. And we go –

and
rennet sg n L.part exist
3sg pres aux clt
and
store pl m L.part exist
3sg pres aux clt
go 1pl pres P

11 (MM)       Wait.

wait imv I

12 (a) [0:32]      Whatever we need, we go to Ihtiman and buy it.

what rel dat 1pl clt must pres imprs go 1pl pres P
to
Ihtiman sg m place
acc 2sg clt
dat refl clt
buy 1pl pres P

13 (MM)       Wait till this thing goes by. We can’t hear. O.K. So, you’ve got rennet -

wait imv I
comp
pass 3sg pres P this sg m adj
neg
hear 1pl pres I good adv thus adv rennet sg n
dat refl clt
have 2sg pres I

14 (a) [0:46]      You’ve got rennet. If it’s ten kilos of milk, you’ll put in two drops

rennet sg n
dat refl clt
pres exist if conj
3sg pres cop clt
ten kilogram pl n milk sg n fut put 2sg pres P two f drop pl f

15 (a) [0:50]      of rennet, you’ll wrap it up so it stays warm, so it doesn’t get cold.

rennet sg n fut
acc n 3sg clt
wrap 2sg pres P
comp
3sg pres cop clt
warm sg n adj
comp
neg
grow.cold 3sg pres I

16 (a) [0:54]      You’ll wrap it up and you’ll wait until it curdles.

fut
acc n 3sg clt
wrap 2sg pres P
and
fut wait 2sg pres I nom sg n when conj
acc refl clt
curdle 3sg pres P

17 (a) [0:58]      It gets clear on top, that’s called green [ = first] whey.

nom sg n
acc refl clt
from.above adv clear.up 3sg pres P green sg m adj whey sg m
dat n 3sg clt
acc refl clt
say 3sg pres I

18 (a) [1:02]      [And] then you stir it a little, and [take] a bag of cheesecloth, [some] cloth

then adv little adv light adv
acc n 3sg clt
stir 2sg pres I in
one sg n adj bag sg n from cheesecloth sg m towel pl f

19 (MM)       Yes –

yes

20 (a) [1:09]      and pour it in, and strain it

dat refl clt
acc n 3sg clt
pour 2sg pres I there adv strain 2sg pres I
dat refl clt
acc n 3sg clt

21 (MM)       And the [part] that drains off, what’s that?

this sg n adj where rel flow 3sg pres I what sg n interr
3sg pres cop clt

22 (a) [1:14]      How do you mean, “bakes”?

disc
how interr
comp
acc refl clt
bake 3sg pres I

23 (MM)       The part that drains off of it.

where rel flow 3sg pres I
from
acc n 3sg

24 (a) [1:17]      The part that drains from the cloth – the cheese is what remains in the bag,

this sg n adj rel acc refl clt flow 3sg pres I
from
towel sg f def already adv cheese sg n def
dat refl clt
remain 3sg pres I
in
strainer sg n def

25 (a) [1:22]      and that other [part] is called whey.

and
that sg n adj
acc refl clt
say 3sg pres I whey sg f def

26 (MM)       Ah.

thus adv

27 (a) [1:25]      And when – as for it – it sits. And what you’ve done, yesterday or today,

and
when conj
[...]
acc f 3sg sit 3sg pres I today adv
2sg pres aux clt
curdle sg m L.part I yesterday adv today adv

28 (a) [1:30]      you’ll pour [it] into either a cauldron or a kettle,

fut pour 2sg pres P in
cauldron sg m
interr clt
3sg pres cop clt
in
kettle sg m
interr clt
3sg pres cop clt

29 (a) [1:33]      and you’ll lay the fire, and you’ll boil it down to curds.

fut
lay 2sg pres I fire sg m def
fut
acc n 3sg clt
cook 2sg pres P
and
to
curds sg f

30 (MM)       Ahh.

bkch

31 (a) [1:37]      And [what remains] after that is [white] whey – for the pigs.

and
acc n 3sg clt
after adv already adv whey sg m def
for
pig sg n def

32 (MM)       Right. Hah. And [what about] butter?

and
thus adv excl
and
butter sg n

33 (a) [1:42]      Ah, [for] butter you’ll put starter into milk, you’ll – either milk or yogurt –

disc
butter sg n fut
dat refl clt
add.starter 2sg pres P milk sg n
fut
[…]
fresh sg n adj sour sg n adj

34 (a) [1:48]      and you’ll pour it into a churn – there’s a separate thing for that.

fut
dat refl clt
acc n 3sg clt
pour 2sg pres P in
churn sg f
disc
nom sg n
dat refl clt
3sg pres cop clt
apart adv
for
acc f 3sg

35 (a) [1:52]      It’s a churn this wide ...

nom sg n
dat refl clt
3sg pres cop clt
churn sg f thus adv so.much adv wide sg f adj

36 (MM)       Yes?

yes

37 (a) [1:54]      ... and this high, you pour in so much milk, and with the mashing staff

this.much sg f adj high sg f adj how.much rel
dat refl clt
pour 2sg pres P milk sg n
and
with
churn.staff sg n staff sg f

38 (a) [2:00]      and a little wheel that goes into this churn ...

and
one sg n adj small.wheel sg n
acc 2sg clt
enter 3sg pres I in
this sg f adj churn sg f

39 (MM)       And wh-

and
[…]

40 (a) [2:03]      ... you mash it and mash it, and butter comes out, it clumps …

as conj
acc n 3sg clt
mash 2sg pres I mash 2sg pres I nom sg n
dat refl clt
release 3sg pres P butter sg n def
acc refl clt
gather 3sg pres P

41 (b) [2:05]      Where are you going to publish this, in the paper, or on television?

where interr fut
acc n 3sg clt
communicate 2pl pres I
in
newspaper sg m def
or
in
television sg f def

42 (a) [2:07]      … the butter clumps into lumps …

butter sg n def
acc refl clt
gather 3sg pres P
in
lump sg f

43 (b) [2:09]      Huh?

disc

44 (a) [2:10]      … and you pour it out …

and
pour 2sg pres P
acc n 3sg clt

45 (RA)       I’ll tell you later.

after adv
fut
dat 2sg clt
say 1sg pres P

46 (b) [2:12]      There’s no –

pres neg exist

47 (a) [2:12]      … and you drink the milk and [use] the butter for frying.

and
milk sg n def
dat refl clt
drink 2sg pres I
and
butter sg n def
dat refl clt
fry 2sg pres I

48 (b) [2:13]      [unintelligible]

49 (RA)       [I do it as part of work] with students.

with
students pl m

50 (b) [2:13]      [With] young people?

youth sg f

51 (RA)       With students.

with
students pl m

52 (MM)       We’ll tell you later, we’ll tell you later.

after adv
fut
dat 2sg clt
say 1pl pres P after adv
fut
dat 2sg clt
say 1pl pres P

53 (a) [2:17]      So there you are, that’s what these things are like.

such pl adj
dat 2sg clt
3pl pres cop clt
this pl adj thing pl f

54 (MM)       Yes. OK now. As to the part that stays in the churn,

yes
disc
O.K. adv
and
this sg n adj where rel remain 3sg pres I
in
churn sg f def

55 (MM)       you skim off the butter, but what remains in the churn?

butter sg n def skim.off 2sg pres P skim.off 2sg pres P
and
in
churn sg f def what sg n interr remain 3sg pres I

56 (a) [2:25]      [What] remains in the churn is called buttermilk.

from
churn sg f def remain 3sg pres I
acc refl clt
say 3sg pres I buttermilk sg f

57 (b) [2:27]      Ahh!

disc

58 (MM)       And what do you do with it?

and
from
acc f 3sg what sg n interr do 2sg pres I

59 (a) [2:29]      You eat it! You pour it out, you drink it,

hes
nom f 3sg
dat refl clt
acc refl clt
eat 3sg pres I pour 2sg pres I
dat refl clt
acc f 3sg clt
drink 2sg pres I
dat refl clt
acc f 3sg clt

60 (a) [2:32]      you crumble bread into it. You eat it, it’s milk!

with
bread sg m
dat refl clt
soak 2sg pres I with
acc f 3sg nom f 3sg
dat refl clt
acc refl clt
eat 3sg pres I milk sg n
dat refl clt
3sg pres cop clt

61 (MM)       Yes.

yes

62 (a) [2:36]      You’ve only taken the butter [off] of it,

only adv
that conj
dat f 3sg clt
2sg pres aux clt
take sg m L.part P butter sg n def

63 (MM)       Yes.

yes

64 (a) [2:38]      but [what’s left] is nice, and it’s edible. You don’t throw it out.

but
dat refl clt
3sg pres cop clt
nice sg f adj
and
acc refl clt
eat 3sg pres I
neg
acc refl clt
throw 3sg pres I

65 (MM)       Yes, yes, yes, yes. So then, how much butter would one woman make?

yes yes yes yes mean 3sg pres I
disc
disc
how.much interr butter sg n make 3sg impf I one f sg adj woman sg f

66 (a) [2:47]      Ah, how much! According to the butter, according to the milk. If you put in

disc
how.much interr nom sg n according.to butter sg n def
and
according.to milk sg n def
if conj
put 2sg pres P

67 (a) [2:51]      more milk, and if your milk is richer, then you’ll churn out more [butter],

more adv milk sg n
if conj
dat 2sg clt
3sg pres cop clt
oily sg n adj milk sg n def churn 2sg pres P more adv

68 (a) [2:55]      but if, mm – Not all milk gives the same amount of butter,

if conj
hes
that conj
each sg n adj milk sg n
neg
release 3sg pres I
[...]
equal sg n adj butter sg n

69 (MM)       Mhm

bkch

70 (a) [3:00]      [with some] you’ll get less. And so you can’t estimate how much.

churn 2sg pres P more little adv
and
thus adv
neg
can pres imprs
comp
evaluate 2sg pres P how.many interr

71 (MM)       OK. So, you keep the butter [to use] in the winter, right?

disc
O.K. adv
and
butter sg n def
hes
acc n 3sg clt
keep 2sg pres I
for
winter sg f def interr

72 (a) [3:07]      If there’s a lot you’ll keep [it]. If not, if you'll need to cook [with it].

disc
when conj pres exist more adv fut keep 2sg pres I when conj pres neg exist must pres imprs fut
dat refl clt
fry 2sg pres P

73 (MM)       Yes.

yes

74 (a) [3:12]      When you extract it from the milk …

when conj
acc n 3sg clt
extract 2sg pres P
from
milk sg n def there adv

75 (b) [3:15]      [unintelligible] there.

there adv

76 (a) [3:15]      … you’ll wash it in clear water once or twice ...

fut
dat refl clt
acc n 3sg clt
churn 2sg pres P
with
one f sg adj water sg f clear sg f adj in
two f

77 (b) [3:18]      [unintelligible]

78 (a) [3:18]      ... until there’s no water [in it]. You salt it, and put it into –

comp
pres neg exist water sg f salt sg imv P
dat refl clt
acc n 3sg clt
put sg imv P
dat refl clt
acc n 3sg clt
in

79 (a) [3:22]      there used to be earthenware jars – I put it into a little one of those, fill it up.

one.time adv exist impf earthen.jar pl f clay pl adj thus adv such sg n adj small.jar sg n tiny sg n adj put 1sg pres I there adv fill 1sg pres P
acc n 3sg clt

80 (a) [3:30]      After I’ve washed it and salted it –

as conj 1sg pres aux clt
dat refl clt
acc n 3sg clt
wash sg f L.part P 1sg pres aux clt
dat refl clt
acc n 3sg clt
salt sg f L.part P 1sg pres aux clt
acc n 3sg clt

81 (a) [3:32]      today, tomorrow – [after] I’ve filled this little jar, then I pour water on top,

today adv tomorrow adv fill sg f L.part P 1sg pres aux clt this sg n adj small.jar sg n from.above adv
dat n 3sg clt
pour 1sg pres P water sg f

82 (a) [3:37]      add a little salt, pour on some more [water], and then [after] a week goes by

put 1sg pres P
dat n 3sg clt
little adv salt sg f pour 1sg pres I still adv pass 3sg pres P this sg f adj week sg f

83 (a) [3:40]      I’ll splash out the water and pour more on, and if I’ve made it

will 1sg pres splash 1sg pres P this sg f adj water sg f will 1sg pres pour 1sg pres P other sg f adj
and
if conj
1sg pres aux clt
acc n 3sg clt
get.through sg f L.part P

84 (a) [3:46]      to St. George’s day, even till spring, to St. George’s day, I’ll [still] have some.

to
around St.George’s.Day sg m even adv
to
in.spring adv
to
St.George’s.Day sg m fut
dat refl clt
have 1sg pres I

85 (MM)       Really?

thus adv
interr clt

86 (a) [3:50]      It won’t smell old, but every six days the water should …

fut neg
comp
dat 2sg clt
smell 3sg pres I
of
old sg n adj
but
water sg f def must pres I imprs during six day ct m

87 (b) [3:53]      [unintelligible]

88 (a) [3:54]      … be changed.

comp
dat n 3sg clt
acc refl clt
change 3sg pres I

89 (MM)       Ahh

bkch

90 (a) [3:56]      You change this water, put new water on, and salt it again with a little salt

change 2sg pres I this sg f adj water sg f put 2sg pres I other sg f adj again adv
dat refl clt
salt 2sg pres I bit.of.salt sg f

91 (a) [3:59]      so that it’s salty on top, and there it is.

comp
dat refl clt
3sg pres cop clt
salty sg n adj from.above adv
and
thus adv

92 (MM)       Huh.

bkch

93 (a) [4:01]      As for the white cheese, you cut it into slices and put it in a keg.

and
sg n def
acc n 3sg clt
cut 2sg pres P
in
slice pl n put 2sg pres P
acc n 3sg clt
in
barrel sg n def

94 (a) [4:07]      You fill up the keg, put a stone on the top, and [some] water comes out.

fill 3sg pres P
acc refl clt
barrel sg n def put 2sg pres P stone sg m def from.above adv nom sg n
dat refl clt
release 3sg pres P water sg f

95 (a) [4:12]      The water that comes out is called brine.

disc
hes
hes
water sg f rel
acc f 3sg clt
release 3sg pres P
acc refl clt
say 3sg pres I brine sg m

96 (MM)       Right –

thus adv

97 (a) [4:15]      You must ...

must pres I imprs

98 (b) [4:18]      [unintelligible]

99 (a) [4:18]      … clean the top of it. If you don’t touch it for ten days or so

comp
hes
dat refl clt
acc n 3sg clt
clean 2sg pres I from.above adv
if conj
neg
touch 2sg pres P about.ten day ct m

100 (a) [4:20]      it gets this rancid film on top. You have to throw this part out.

nom sg n catch 3sg pres P from.above adv cream sg m this sg m adj cream sg m must pres imprs
comp
acc m 3sg clt
throw 2sg pres P

101 (a) [4:24]      If you mix it with the brine then your white cheese will smell.

if conj
acc m 3sg clt stir 2sg pres P with
hes
brine sg m def cheese sg n def
fut
begin 3sg pres P
comp
dat 2sg clt
smell 3sg pres I

102 (MM)       Ah

disc

103 (a) [4:29]      But as for the rancid film on top, you can easily scoop it off.

but
this sg m adj cream sg m from.above adv easily adv fut
dat refl clt
acc m 3sg clt
catch 2sg pres P

104 (a) [4:31]      You’ll throw it out, and you’ll clean up, you’ll wipe off

fut
dat refl clt
acc m 3sg clt
throw 2sg pres P fut
dat refl clt
acc m 3sg clt
clean 2sg pres P fut
dat refl clt
acc m 3sg clt
wipe 2sg pres P

105 (a) [4:34]      the little keg all around where it got wet.

small.keg sg n def around adv up.to
3sg pres aux clt
be sg n L.part wet sg n adj

106 (b) [4:36]      I’ve been in Sofia. I did a lot of things and I went lame from Sofia!

nom 1sg 1sg pres aux clt in
Sofia sg f place 1sg pres aux clt much adv work sg f L.part I
and
there adv go.lame 1sg aor P
from
Sofia sg f place

107 (a) [4:40]      And that’s how –

and
ost thus adv

108 (b) [4:40]      And what can I do here in the village?

here adv
in
village sg n what sg n interr
comp
do 1sg pres I

109 (a) [4:41]      that’s how you keep the white cheese from one cheese-making to the next.

thus adv
acc refl clt
keep 3sg pres I
and
cheese sg n def
from
cheese sg n
to
cheese sg n

110 (MM)       Yes, yes, yes.

yes yes yes

111 (a) [4:44]      And the butter is kept that way,

and
butter sg n def thus adv
acc refl clt
keep 3sg pres I

112 (b) [4:45]      [unintelligible]

113 (a) [4:46]      and that’s it.

and
ost thus adv

114 (MM)       Yes, yes, yes.

yes yes yes

115 (a) [4:47]      And that’s how these things are.

such pl adj
dat 2sg clt
3pl pres cop clt
this pl adj thing pl f

116 (MM)       Yes, yes, yes

yes
yes
yes

117 (a) [4:49]      So now [I’ll say] goodbye.

hort
for
now adv goodbye

118 (MM)       Wait! Wait a bit.

wait imv I
adrs
wait imv I little adv

119 (a) [4:52]      Why?

disc

120 (MM)       The bread hasn’t come yet.

disc bread sg m def
neg
3sg pres aux clt
come sg m L.part P

121 (a) [4:53]      Wait? [Yes,] the bread hasn’t come, but [even] if there’s no bread

wait sg imv I bread sg m def neg
3sg pres aux clt
come sg m L.part P
but
nom 1sg when conj pres neg exist bread sg m def

122 (a) [4:56]      I'll go [anyway] because I’ve got the pigs, and the moles –

nom 1sg
fut
dat refl clt
go 1sg pres P
because
have 1sg pres I pig pl f
and
mole pl m

123 (a) [4:59]      they’ll come out in the yard and make a mess for me

fut
come.out 3pl pres P
around
yard sg m def
comp
dat 1sg clt
make 3pl pres P wonder pl f

124 (a) [5:01]      and my daughter will come tomorrow and beat me!

and
tomorrow
fut
come 3sg pres P daughter sg f def
comp
acc 1sg clt
beat 3sg pres P

125 (MM)       [laughter]

126 (RA)       [laughter]

127 (a) [5:05]      Well, what do you think?

how interr think 2sg pres I nom 2sg

128 (MM)       No, she won’t! No, no.

fut neg fut neg fut neg

129 (a) [5:06]      You think that everyone’s like you?

nom 2sg think 2sg pres I
that conj
now adv like conj
2sg pres cop clt
nom 2sg
interr clt

130 (MM)       Oh –

excl

131 (a) [5:09]      Well, may you be alive and well. Look, you’re sixty now,

excl
alive sg m adj
and
healthy sg m adj since conj sixty year f pl
2sg pres cop clt
excl

132 (a) [5:12]      you [must] have granddaughters. You do have some [right?]

have 2sg pres I granddaughter pl f have 2sg pres I this pl adj that sg m adj

133 (MM)       Yes, I do. I do.

have 1sg pres I have 1sg pres I

134 (a) [5:14]      Well, they’ll start bossing you around, and they’ll say,

fut take 3pl pres P
comp
dat 2sg clt
command 3pl pres I nom 2sg fut when conj say 3sg pres P

135 (a) [5:17]      “I don’t know how [to do this], Grandpa, I don’t know how to, Dad”

but
nom 1sg
neg
know 1sg pres I grandfather voc sg m how interr
but
nom 1sg
neg
know 1sg pres I father sg m how interr

136 (a) [5:21]      And now you know everything. [laughter]

and
now adv know 2sg pres I everything sg n adj

137 (MM)       [laughter]

138 (RA)       [laughter]

139 (a) [5:25]      [And] that’s how things are.

such pl adj
3pl pres cop clt
this pl adj thing pl f

140 (MM)       Yes –

yes

         Ah, I left the animals at home. I have to get up and go


         because I’ve got work [to do].


         Wait [and go] in a bit. The milk – tell us you how process it.


         Well, milk – milk. I milk the sheep today, maybe it’s five sheep,


         maybe it’s six. I milk [them] and if it’s white cheese I need, I curdle [it].


         Right.


         I bought the rennet from the store.


         And were there stores before?


         Oh, there always have been! Wherever there are animals, there was


         both rennet and stores. Yes, there were. And we go –


         Wait.


         Whatever we need, we go to Ihtiman and buy it.


         Wait till this thing goes by. We can’t hear. O.K. So, you’ve got rennet -


         You’ve got rennet. If it’s ten kilos of milk, you’ll put in two drops


         of rennet, you’ll wrap it up so it stays warm, so it doesn’t get cold.


         You’ll wrap it up and you’ll wait until it curdles.


         It gets clear on top, that’s called green [ = first] whey.


         [And] then you stir it a little, and [take] a bag of cheesecloth, [some] cloth


         Yes –


         and pour it in, and strain it


         And the [part] that drains off, what’s that?


         How do you mean, “bakes”?


         The part that drains off of it.


         The part that drains from the cloth – the cheese is what remains in the bag,


         and that other [part] is called whey.


         Ah.


         And when – as for it – it sits. And what you’ve done, yesterday or today,


         you’ll pour [it] into either a cauldron or a kettle,


         and you’ll lay the fire, and you’ll boil it down to curds.


         Ahh.


         And [what remains] after that is [white] whey – for the pigs.


         Right. Hah. And [what about] butter?


         Ah, [for] butter you’ll put starter into milk, you’ll – either milk or yogurt –


         and you’ll pour it into a churn – there’s a separate thing for that.


         Yes?


         ... and this high, you pour in so much milk, and with the mashing staff


         and a little wheel that goes into this churn ...


         And wh-


         ... you mash it and mash it, and butter comes out, it clumps …


         Where are you going to publish this, in the paper, or on television?


         … the butter clumps into lumps …


         Huh?


         … and you pour it out …


         I’ll tell you later.


         There’s no –


         … and you drink the milk and [use] the butter for frying.


         [unintelligible]


         [I do it as part of work] with students.


         [With] young people?


         With students.


         We’ll tell you later, we’ll tell you later.


         So there you are, that’s what these things are like.


         Yes. OK now. As to the part that stays in the churn,


         you skim off the butter, but what remains in the churn?


         [What] remains in the churn is called buttermilk.


         Ahh!


         And what do you do with it?


         You eat it! You pour it out, you drink it,


         you crumble bread into it. You eat it, it’s milk!


         Yes.


         You’ve only taken the butter [off] of it,


         Yes.


         but [what’s left] is nice, and it’s edible. You don’t throw it out.


         Yes, yes, yes, yes. So then, how much butter would one woman make?


         Ah, how much! According to the butter, according to the milk. If you put in


         more milk, and if your milk is richer, then you’ll churn out more [butter],


         but if, mm – Not all milk gives the same amount of butter,


         Mhm


         [with some] you’ll get less. And so you can’t estimate how much.


         OK. So, you keep the butter [to use] in the winter, right?


         If there’s a lot you’ll keep [it]. If not, if you'll need to cook [with it].


         Yes.


         When you extract it from the milk …


         [unintelligible] there.


         … you’ll wash it in clear water once or twice ...


         [unintelligible]


         ... until there’s no water [in it]. You salt it, and put it into –


         there used to be earthenware jars – I put it into a little one of those, fill it up.


         After I’ve washed it and salted it –


         today, tomorrow – [after] I’ve filled this little jar, then I pour water on top,


         add a little salt, pour on some more [water], and then [after] a week goes by


         I’ll splash out the water and pour more on, and if I’ve made it


         to St. George’s day, even till spring, to St. George’s day, I’ll [still] have some.


         Really?


         It won’t smell old, but every six days the water should …


         [unintelligible]


         … be changed.


         Ahh


         You change this water, put new water on, and salt it again with a little salt


         so that it’s salty on top, and there it is.


         Huh.


         As for the white cheese, you cut it into slices and put it in a keg.


         You fill up the keg, put a stone on the top, and [some] water comes out.


         The water that comes out is called brine.


         Right –


         You must ...


         [unintelligible]


         … clean the top of it. If you don’t touch it for ten days or so


         it gets this rancid film on top. You have to throw this part out.


         If you mix it with the brine then your white cheese will smell.


         Ah


         But as for the rancid film on top, you can easily scoop it off.


         You’ll throw it out, and you’ll clean up, you’ll wipe off


         the little keg all around where it got wet.


         I’ve been in Sofia. I did a lot of things and I went lame from Sofia!


         And that’s how –


         And what can I do here in the village?


         that’s how you keep the white cheese from one cheese-making to the next.


         Yes, yes, yes.


         And the butter is kept that way,


         [unintelligible]


         and that’s it.


         Yes, yes, yes.


         And that’s how these things are.


         Yes, yes, yes


         So now [I’ll say] goodbye.


         Wait! Wait a bit.


         Why?


         The bread hasn’t come yet.


         Wait? [Yes,] the bread hasn’t come, but [even] if there’s no bread


         I'll go [anyway] because I’ve got the pigs, and the moles –


         they’ll come out in the yard and make a mess for me


         and my daughter will come tomorrow and beat me!


         [laughter]


         [laughter]


         Well, what do you think?


         No, she won’t! No, no.


         You think that everyone’s like you?


         Oh –


         Well, may you be alive and well. Look, you’re sixty now,


         you [must] have granddaughters. You do have some [right?]


         Yes, I do. I do.


         Well, they’ll start bossing you around, and they’ll say,


         “I don’t know how [to do this], Grandpa, I don’t know how to, Dad”


         And now you know everything. [laughter]


         [laughter]


         [laughter]


         [And] that’s how things are.


         Yes –


1 (a) [0:00]       о̀ф йа̀ съм оста̀вила сто̀ка дома̀ да ста̀йам да си вр̥̀ва

2 (a) [0:03]       че си ѝмам ра̀бота

3 (MM)       ча̀кай сега̀ след ма̀лко əф млеко̀то да ни ка̀еш ка̀г го рабо̀тиш

4 (a) [0:08]       еми млеко̀то млеко̀то като ѝздоа офцѝте днѐска пѐт о̀фци ли са

5 (a) [0:15]       шѐс ли са ѝздоа го ако мѝ трѐбе сѝрене йа̀ си го по̀тсира

6 (MM)       така̀

7 (a) [0:21]       сѝриште съм си купѝла од магазѝна

8 (MM)       а̀ е по̀ ра̀но ѝмаше ли магазѝни

9 (a) [0:25]       е па има̀ло е сѐкога што̀м ѝма сто̀ка има̀ло е

10 (a) [0:28]       и сѝриште има̀ло е и магазѝни има̀ло е ѝдем

11 (MM)       чакай

12 (a) [0:32]       што нѝ трѐбе ѝдем в ихтима̀н та си ку̀пиме

13 (MM)       ча̀кай да мѝне то̀зи не чу̀ваме добрѐ така̀ сѝриште си ѝмаш

14 (a) [0:46]       сѝриште си ѝма ако̀ е дѐсет кила̀ млѐко ште ту̀риш двѐ ка̀пки

15 (a) [0:50]       сѝриште ште го завѝеж да е то̀пло да не стѝне

16 (a) [0:54]       ште го завѝеш и ште чѐкаш то̀ като се потсѝри

17 (a) [0:58]       то̀ се одго̀ре избѝстри зелѐн цвѝк му се ка̀зва

18 (a) [1:02]       тога̀ва ма̀лко лѐко го разбр̥̀кваш вəф едно̀ торбѐ отᵊ тензу̀х кр̥̀пи

19 (MM)       да

20 (a) [1:09]       сѝ гу сѝпваш та̀м преца̀ждаш си гу

21 (MM)       това̀ дѐто течѐ какво̀ е

22 (a) [1:14]       е ка̀к да се печѐ

23 (MM)       дѐто течѐ от нѐго

24 (a) [1:17]       това̀ што сѐ течѐ от кр̥̀пата вѐче сѝренето си оста̀йа ф цедѝлничето

25 (a) [1:22]       а оно̀ва се ка̀зва сурова̀тка

26 (MM)       тъ̀й

27 (a) [1:25]       и като а нѐа седѝ днѐска си сирѝл фчѐра днѐска

28 (a) [1:30]       ште сѝпеш въф каза̀н ли е ф котѐл ли е

29 (a) [1:33]       ше кладѐш огъ̀н’а ше го сва̀риш па на изва̀ра

30 (MM)       əə

31 (a) [1:37]       и гу по̀сле вѐче цвикъ̀ на прасѐто

32 (MM)       а тəка̀ hə̀, а ма̀сло

33 (a) [1:42]       е ма̀сло ште си потсква̀сиш млѐко ш н прѐсно кѝсело

34 (a) [1:48]       ште си го сѝпеш въф бута̀лка ки то̀ си е бъшкъ̀ за нѐа

35 (a) [1:52]       то̀ си е бута̀лка така̀ то̀лкова широ̀чка

36 (MM)       да

37 (a) [1:54]       то̀лкува висо̀ка ко̀лко си сѝпеш млѐко и съз џуру̀л’акᵊ тойа̀га

38 (a) [2:00]       и едно̀ колелцѐ та вла̀зи въф та̀а бута̀лка

39 (MM)       и кə

40 (a) [2:03]       като го џу̀ркаш џу̀ркаш то̀ си пу̀шти масло̀то се зберѐ

41 (b) [2:05]       къдѐ ште го съопшта̀вате у вѐсника ели у телевѝзиата

42 (a) [2:07]       масло̀то се зберѐ на бу̀чка

43 (b) [2:09]       а̀

44 (a) [2:10]       и сѝпеж го

45 (RA)       по̀сле ше ти ка̀жа

46 (b) [2:12]       нѐма

47 (a) [2:12]       и млеко̀то си пѝеш и масло̀то си пр̥̀жиш

48 (b) [2:13]       [неразбрано]

49 (RA)       със студѐнти

50 (b) [2:13]       младѐш

51 (RA)       със студѐнти

52 (MM)       по̀сле ше ти ка̀жем по̀сле ше ти ка̀жем

53 (a) [2:17]       такѝва ти са тѝа ра̀боти

54 (MM)       да̀ а̀ добрѐ а това̀ дѐто оста̀ва у бута̀лката

55 (MM)       ма̀слото обѐреш обѐреш а в бута̀лката какво̀ оста̀ва

56 (a) [2:25]       од бута̀лката оста̀йа се ка̀зва мъ̀теница

57 (b) [2:27]       а̀а

58 (MM)       а от нѐйа какво̀ пра̀виш

59 (a) [2:29]       ə т’а̀ си се едѐ сѝпваш си а пѝеш си а

60 (a) [2:32]       с лѐп си дро̀биш със нѐа т’а̀ си се едѐ млѐко си е

61 (MM)       да

62 (a) [2:36]       са̀мо че и си зѐл масло̀то

63 (MM)       да

64 (a) [2:38]       ама си е ху̀бава и се едѐ не сѐ фр̥̀га

65 (MM)       да̀ да̀ да̀ да̀ зна̀чи ə е ко̀лко ма̀сло пра̀веше една̀ жена̀

66 (a) [2:47]       ѐ ко̀лко то̀ спротѝ масло̀то и спротѝ млеко̀то ако ту̀риш

67 (a) [2:51]       по̀вечко млѐко ако тѝ е ма̀слено млеко̀то избѝеш по̀вече

68 (a) [2:55]       ако м че сѐко млѐко не пу̀шта с една̀кво ма̀сло

69 (MM)       мм

70 (a) [3:00]       избѝеш по̀ мъ̀нинко и така̀ не мо̀же да оценѝшᵊ ко̀лко

71 (MM)       е добрѐ а ма̀слото ə го па̀зиш за зѝмата налѝ

72 (a) [3:07]       еми като ѝма по̀вече ште па̀зиш като нѐма трѐбе ште си опр̥̀жиш

73 (MM)       дə

74 (a) [3:12]       като го изва̀диш од млеко̀то та̀м

75 (b) [3:15]       [неразбрано] та̀м

76 (a) [3:15]       ште си го избѝеш с една̀ во̀да бѝстра във двѐ

77 (b) [3:18]       [неразбрано]

78 (a) [3:18]       да нѐма во̀да по̀соли си го ту̀ри си го ф

79 (a) [3:22]       нѐкога ѝмаше дѐлви ка̀алəени така тако̀ва к’у̀пче мѝничко ту̀рам та̀м на̀пл̥на гу

80 (a) [3:30]       ка̀к съм си го измѝла съм си го посо̀лила съм го

81 (a) [3:32]       днѐска у̀тре напл̥̀нила съм това̀ к’у̀пче одго̀ре му сѝпа во̀да

82 (a) [3:37]       ту̀рна му ма̀лко со̀л сѝпвам о̀ште мѝне та̀а недѐл’а

83 (a) [3:40]       шта лѝсна та̀а во̀да шта сѝпа дру̀га и ако съ̀м го иска̀рала

84 (a) [3:46]       на около гѐрг’овден ча̀к до на̀пролет до гѐрг’овден ште си ѝмам

85 (MM)       тəка̀ ли

86 (a) [3:50]       нѐма да ти мерѝше на ста̀ро ама водъ̀та трѐбва прес шѐз дѐн’а

87 (b) [3:53]       [неразбрано]

88 (a) [3:54]       да му се мѐни

89 (MM)       аа

90 (a) [3:56]       мен’а̀ваш та̀а во̀да ту̀раж дру̀га па̀к си пресо̀лваш солчѝца

91 (a) [3:59]       да си е солѐнко одго̀ре и така̀

92 (MM)       ъ̀

93 (a) [4:01]       а сѝренѐто го нарѐжеш на филѝйчета нату̀раж го ф качѐто

94 (a) [4:07]       напл̥̀ни се качѐто ту̀риш ка̀мика одго̀ре то̀ си пу̀шти во̀да

95 (a) [4:12]       то̀ ə м во̀да што̀ а пу̀шти се ка̀зва сулуму̀р

96 (MM)       така̀

97 (a) [4:15]       трѐбва

98 (b) [4:18]       [неразбрано]

99 (a) [4:18]       да ə си го чѝстиш одго̀ре ако не ба̀рнеш десетѝна дѐна

100 (a) [4:20]       то̀ фа̀не одго̀ре кайма̀к то̀а кайма̀к трѐбе а го фр̥̀лиш

101 (a) [4:24]       ако го̀ разбр̥̀каш със ə сулуму̀ра сѝренето ше зѐме да ти мерѝше

102 (MM)       а

103 (a) [4:29]       а то̀о кайма̀к одго̀ре лѐко ште си го фа̀неш

104 (a) [4:31]       ште си го фр̥̀лиш ште си го очѝстиш ште си го отрѝеш

105 (a) [4:34]       качѐнцето нао̀коло додѐка е било̀ мо̀кро

106 (b) [4:36]       йа̀з съм въф со̀фиа съм мно̀го работѝла и та̀м окривѐх от со̀фиа

107 (a) [4:40]       и тѐ така̀

108 (b) [4:40]       ту̀ка на селу какво̀ да пра̀ва

109 (a) [4:41]       така̀ се чу̀ва и сѝренето от сѝрене до сѝрене

110 (MM)       да̀ да̀ да̀

111 (a) [4:44]       и масло̀то така̀ се чу̀ва

112 (b) [4:45]       [неразбрано]

113 (a) [4:46]       и тѐ така̀

114 (MM)       да̀ да̀ да̀

115 (a) [4:47]       такѝва ти са тѝа ра̀боти

116 (MM)       да да да

117 (a) [4:49]       а̀йде за сега̀ довѝждане

118 (MM)       ча̀кай де ча̀кай ма̀лко

119 (a) [4:52]       а̀

120 (MM)       то̀ лѐба не ѐ дошъ̀л

121 (a) [4:53]       чѐкай лѐба нѐ е дошъ̀л ама йа̀ като нѐма лѐба

122 (a) [4:56]       йа̀ ш си о̀тида че ѝмам свѝне па кр̥̀та

123 (a) [4:59]       че излѐат по дво̀ра да ми напра̀ват чудесѝи

124 (a) [5:01]       и зара̀н ше до̀йде штѐрката а ме набѝе

125 (MM)       [смях]

126 (RA)       [смях]

127 (a) [5:05]       ка̀к мѝслиш тѝ

128 (MM)       н’а̀ма н’а̀ма н’а̀ма

129 (a) [5:06]       тѝ мѝслиш че сеа̀ ка̀к си тѝ ли

130 (MM)       о

131 (a) [5:09]       о̀ жѝф и здра̀ф што̀м шейсѐ годѝни си ѐ

132 (a) [5:12]       ѝмаш уну̀чки ѝмаш тѝа онѝа

133 (MM)       ѝмам ѝмам

134 (a) [5:14]       ште зѐмат да ти чорбаџѝйстват тѝ ште като речѐ

135 (a) [5:17]       ама йа̀ не зна̀м дѐде ка̀к ама йа̀ не зна̀м та̀тко ка̀к

136 (a) [5:21]       а съга̀ зна̀еш сѝчко [смях]

137 (MM)       [смях]

138 (RA)       [смях]

139 (a) [5:25]       такѝва са тѝа ра̀боти

140 (MM)       да

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Comments and questions may be addressed to bdlt@berkeley.edu.

Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

Text | by Dr. Radut