Prestoj

1 (VZh)       And did you work at fruit-growing? In orchards?

and
fruit.growing sg n work sg m L.part I
interr clt
2sg pres aux clt
fruit tree pl f

2 (a) [0:04]      Shoes?

shoe pl f

3 (VZh)       No, fruit-growing. Trees.

no
[...]
fruit.growing sg n tree pl n

4 (a) [0:07]      Well, fruit-growing –

disc fruit.growing sg n

5 (VZh)       Fruit.

fruit pl m

6 (a) [0:07]      to the extent that we had any. We made marmalade, plums, fruit leather –

how.much rel
1pl pres aux clt
have pl L.part I make 1pl impf I marmelade sg m plum pl f fruit.leather sg m

7 (VZh)       Fruit leather.

fruit.leather sg m

8 (a) [0:12]      Fruit leather, for instance.

fruit.leather sg m for.example adv

9 (VZh)       [Ah,] fruit leather. What do you make that from?

fruit.leather sg m nom m 3sg
from
what sg n interr
acc refl clt
make 3sg pres I

10 (a) [0:14]      Well, from plums!

disc
and
from
plum pl f

11 (VZh)       How?

how interr

12 (a) [0:16]      [For] fruit leather you take – these - there were these pans, big copper pans [that hold]

hes
fruit.leather sg m def take 3sg pres I
acc refl clt
nom 3pl exist impf one pl adj pan pl f big pl adj pan pl f copper pl adj

13 (a) [0:23]      three hundred or three-hundred fifty kilos each, and there’s even bigger ones –

by
three.hundred three.hundred
and
fifty kilogram ct m gather 3pl pres I and pres exist
and
more
big pl adj

14 (a) [0:27]      but [you take] an average one, like those they had around the village.

but middle sg n adj this pl adj which pl rel adj
acc 3pl clt
exist impf
around
village sg n

15 (a) [0:30]      So you take the plums and pour them out, filling up the kettle, and cook them.

disc
take 3pl pres I
acc refl clt
plum pl f def pour 3pl pres I acc refl clt pan sg f def
acc refl clt
fill 3sg pres I
acc refl clt
cook 3pl pres I

16 (a) [0:36]      You pour in a bit of water so they don’t burn when you put them on the fire.

pour 3sg pres I
acc refl clt
little adv water sg f
comp
neg
burn 3pl pres when conj
acc 3pl clt
fire.up 3pl pres P

17 (a) [0:39]      You prepare the entire hearth for the kettle, and put the pan on top

make 3sg pres I
acc refl clt
entire sg n adj hearth sg n
for
pan sg f def nom f 3sg
acc refl clt
put 3sg pres I pan sg f def above adv

18 (a) [0:44]      on the hearth, and then pour in the plums, and light the fire.

on
hearth sg n
and
already adv pour 3pl pres I plum pl f def light 3pl pres P fire sg m def

19 (a) [0:48]      There are some [facilities] built over towards Stanchov Han, and people go there.

and
there adv behind pres exist build pl P.part P toward
to
Stanchov.Han sg m place
and
go 3pl pres I there adv

20 (a) [0:53]      It’s quite a large center, there’s lots of villages in the area higher up …

disc
entirely adv much adv center sg m
disc
near acc m 3sg pres exist there adv many adv village pl n above adv

21 (GK)       Uh huh.

bkch

22 (a) [0:57]      … near Stanchov Han. [So] for a few – about an hour and a half or two hours –

near Stanchov.Han sg m place several adv around hour sg m
and
half sg f two m hour ct m

23 (a) [1:02]      you set the fire low, and the plums steam,

fire up 3sg pres I
acc refl clt
weak sg m adj fire sg m plum pl f def
acc refl clt
steam 3pl pres I

24 (a) [1:06]      and begin to release juice. They – the juice is called “varak” (juice concentrate).

and
begin 3pl pres I
comp
release 3pl pres I
and
nom 3pl juice sg m juice sg m def
acc refl clt
say 3sg pres I concentrate sg m

25 (GK)       Uh huh – concentrate.

bkch concentrate sg m

26 (a) [1:01]      Something like the syrups there are now from [sour] cherries and plums,

something sg n like present pl def adj syrup pl m which pl rel adj
now adv
pres exist
from
sour.cherry pl f
from
plum pl f

27 (GK)       Uh huh.

bkch

28 (a) [1:16]      that sort of thing – a concentrate.

such sg n adj thing sg n concentrate sg m

29 (GK)       [cough]

30 (a) [1:17]      It’s very sweet, and we kids liked it most of all when the concentrate was ready,

very adv sweet sg n adj
and
child pl n def most like 1pl impf I this sg m adj when conj become 3sg pres P concentrate sg m def

31 (a) [1:22]      and they would go to scoop it out with ladles and pour it

with
ladle pl n
fut
go 3pl pres P
fut
grab 3pl pres P
fut
pour 3pl pres P there adv

32 (a) [1:25]      into some sort of mug. Then we drink it and are very happy.

in
some sg n adj mug sg n disc
and
nom 1pl drink 1pl pres I
and
acc refl clt
rejoice 1pl pres I

33 (a) [1:29]      And when there gets to be more concentrate

when conj already adv start 3sg pres I still adv more adv
comp
become 3sg pres P concentrate sg m def

34 (a) [1:33]      such that the plums settle, you start to stir it.

thus adv
comp
acc refl clt
settle 3pl pres P plum pl f def begin 3sg pres I
acc refl clt
stir 3sg pres I

35 (GK)       Uh huh.

bkch

36 (a) [1:36]      You stir and stir it all until it becomes a mash

stir 3sg pres I
acc refl clt
stir up 3sg pres I become 3sg pres I
to
gruel sg f

37 (GK)       Uh huh.

bkch

38 (a) [1:39]      When the plums get – when all of them get to be mush, there’s a special thing -

when conj become 3sg pres P plum pl f def when conj become 3pl pres P
to
gruel sg f all pl def pres exist one pl adj special sg n adj thing sg n

39 (a) [1:43]      they call it a “tagar” (sieve), or they call it “darmon” (big sieve),

like sieve sg m
dat m 3sg clt
say 3pl pres I and
hes
sieve sg m
dat m 3sg clt
say 3pl pres I

40 (a) [1:49]      [made] specifically for plums.

hes
exactly adv
by
for
plum pl f def

41 (GK)       Hm.

bkch

42 (a) [1:52]      The bottom of it is copper, with little holes.

bottom sg n def
3sg pres cop clt
copper sg n adj with
hole pl f

43 (GK)       Uh huh.

bkch

44 (a) [1:55]      A sieve.

sieve sg n

45 (GK)       Uh huh.

bkch

46 (a) [1:56]      They pour this kasha from the –

pour 3pl pres I this sg f adj gruel sg f
from

47 (GK)       sieve –

[...]

48 (a) [1:58]      Um – they pour it from the pan into the sieve, [which is placed]

disc
from
hes
pan sg f def pour 3pl pres I in
sieve sg m def

49 (a) [2:01]      over a barrel. It strains through and so that the pits fall out.

over one sg n adj barrel sg n strain 3sg pres P
acc refl clt
and
comp
fall 3pl pres P pit pl f def

50 (GK)       Uh huh.

bkch

51 (a) [2:05]      After the pits fall out, you return it back to the pan

when conj fall 3pl pres P pit pl f def
acc refl clt
return 3sg pres I back adv again adv in
pan sg f def

52 (a) [2:08]      and it boils until it’s as thick as you want it to be.

and
acc refl clt
boil 3sg pres I already adv until conj
hes
as much rel want 2sg pres I
comp
acc n 3sg clt
thicken 2sg pres P

53 (GK)       Uh huh.

bkch

54 (a) [2:14]      Now for fruit leather, for fruit leather you make racks – boards on a sawhorse,

and
hes
fruit.leather sg m def fruit.leather sg m def
acc refl clt
make 3pl pres I rack pl f
on
sawhorse pl n
and
board pl f

55 (a) [2:20]      laid out in order usually on threshing floors – they call [one] a threshing floor –

arrange pl P.part P
along
threshing.floor pl m def usually adv threshing.floor sg m
acc m 3sg clt
say 3pl pres I

56 (a) [2:23]      boards on sawhorses arranged on the threshing floor, and the fruit leather –

on
threshing.floor sg m def order pl P.part P sawhorse pl n
and
board pl f def
and
fruit.leather sg m

57 (a) [2:28]      after it turns to mush and they strain it, they don’t put it back

and
when conj become 3sg pres P
to
gruel sg f
comp
acc m 3sg clt
strain 3pl pres I
neg
acc m 3sg clt
return 3pl pres I

58 (a) [2:31]      to boil any more, but rather pour it out onto the boards.

comp
acc m 3sg clt
boil 3pl pres I already adv
disc
pour 3pl pres I
on
board pl f def

59 (GK)       Uh huh.

bkch

60 (a) [2:34]      Today they pour out one row on all the boards, let’s say you have twenty or thirty boards

today adv pour 3pl pres P one sg m adj row sg m everything pl def board pl f
comp
say 1pl pres P twenty thirty board pl f have 2sg pres I

61 (a) [2:39]      [depending on] how many boards you’ve laid out, you calculate [how much] to pour.

how.many interr board pl f
2sg pres aux clt
put sg m L.part P make 2sg pres P account sg f
comp
acc m 3sg clt
pour 2sg pres P

62 (a) [2:42]      You pour out one row, and they leave it to dry during the day.

pour 2sg pres I one sg m adj row sg m
and
acc m 3sg clt
leave 3pl pres I
comp
dry 3sg pres P during day sg m def

63 (a) [2:49]      it dries throughout the whole day. This usually happens in the morning. It dries all day.

entire sg m def adj day sg m dry 3sg pres P this sg n adj usually adv become 3sg pres I morning sg f entire sg m def adj day sg m dry 3sg pres P

64 (a) [2:53]      morning the same thing: you pour a second time,

on
other sg m def adj day sg m morning sg f def same sg f adj thing sg f pour 2sg pres I second sg m adj time sg m

65 (a) [2:58]      a third layer – You pour as many [times] as you want to get it [as] thick [as you want].

third sg m adj layer sg m
and
how.many rel want 2sg pres I
comp
acc m 3sg clt
make 2sg pres P fat sg n adj pour 2sg pres I

66 (GK)       Uh huh.

bkch

67 (a) [3:01]      And it dries. At the end you leave it to dry.

and
nom n 3sg
dry 3sg pres P
at
end sg m def
acc m 3sg clt
leave 3sg pres I
comp
dat refl clt
dry 3sg pres P

68 (a) [3:04]      When it’s dry, they scrape it off, but it has to be really nice and dry.

when conj dry 3sg pres P unstick 3pl pres I
acc m 3sg clt
from
but nicely adv need pres imprs
comp
dry 3sg pres P

69 (a) [3:07]      They scrape it off of the board with knives – there are special paddles [for this]

unstick 3pl pres I
acc m 3sg clt
from
board sg f def with
knife pl m def shovel pl m
dat refl clt
special pl adj pres exist

70 (a) [3:11]      they scrape it off and roll it up into – into a ball.

unstick 3pl pres P
acc m 3sg clt
and
acc m 3sg clt
wind 3sg pres I
in
in
ball sg n

71 (GK)       Uh huh.

bkch

72 (a) [3:16]      Like when they roll up [that] plastic [sheeting].

when conj plastic sg m def how interr
acc m 3sg clt
wind 3pl pres I

73 (GK)       Uh huh.

bkch

74 (a) [3:18]      You roll it up and it gets to be more or less this wide.

[...]
wind 3sg pres P
acc m 3sg clt
nom n 3sg
become 3sg pres I below adv above adv
ost
so.much adv wide sg n adj

75 (a) [3:21]      And they roll it up in a ball and put it away.

and
wind 3pl pres I
acc m 3sg clt
in
ball sg f
and
acc m 3sg clt
put 3pl pres I

76 (a) [3:24]      It crystallizes and turns red and –

nom m 3sg
acc refl clt
crystallize 3sg pres I
and
acc refl clt
turn.red 3sg pres I
and

77 (GK)       Do they leave it in the sun again?

in
sun sg n again adv
interr clt
acc m 3sg clt
leave 3pl pres I

78 (a) [3:28]      No, now it has to be in a dry place and to be well ventilated.

no already adv dry sg n adj location sg n need pres imprs
comp
3sg pres cop clt
and
comp
3sg pres cop clt
airy sg n adj

79 (a) [3:33]      And it stays like that. It can stay even for five years.

and
thus adv
dat refl clt
sit 3sg pres I can pres imprs
comp
sit 3sg pres I
and
five year pl f

80 (a) [3:36]      It gets red on top, and crystallizes,

nom m 3sg
acc refl clt
redden 3sg pres I above adv
acc refl clt
crystallize 3sg pres I

81 (a) [3:39]      and you sell it when you [decide you] want to.

when rel conj want 2sg pres I then adv
fut
acc m 3sg clt
sell 2sg pres I

         And did you work at fruit-growing? In orchards?


         Shoes?


         No, fruit-growing. Trees.


         Well, fruit-growing –


         Fruit.


         to the extent that we had any. We made marmalade, plums, fruit leather –


         Fruit leather.


         Fruit leather, for instance.


         [Ah,] fruit leather. What do you make that from?


         Well, from plums!


         How?


         [For] fruit leather you take – these - there were these pans, big copper pans [that hold]


         three hundred or three-hundred fifty kilos each, and there’s even bigger ones –


         but [you take] an average one, like those they had around the village.


         So you take the plums and pour them out, filling up the kettle, and cook them.


         You pour in a bit of water so they don’t burn when you put them on the fire.


         You prepare the entire hearth for the kettle, and put the pan on top


         on the hearth, and then pour in the plums, and light the fire.


         There are some [facilities] built over towards Stanchov Han, and people go there.


         It’s quite a large center, there’s lots of villages in the area higher up …


         Uh huh.


         … near Stanchov Han. [So] for a few – about an hour and a half or two hours –


         you set the fire low, and the plums steam,


         and begin to release juice. They – the juice is called “varak” (juice concentrate).


         Uh huh – concentrate.


         Something like the syrups there are now from [sour] cherries and plums,


         Uh huh.


         that sort of thing – a concentrate.


         [cough]


         It’s very sweet, and we kids liked it most of all when the concentrate was ready,


         and they would go to scoop it out with ladles and pour it


         into some sort of mug. Then we drink it and are very happy.


         And when there gets to be more concentrate


         such that the plums settle, you start to stir it.


         Uh huh.


         You stir and stir it all until it becomes a mash


         Uh huh.


         When the plums get – when all of them get to be mush, there’s a special thing -


         they call it a “tagar” (sieve), or they call it “darmon” (big sieve),


         [made] specifically for plums.


         Hm.


         The bottom of it is copper, with little holes.


         Uh huh.


         A sieve.


         Uh huh.


         They pour this kasha from the –


         sieve –


         Um – they pour it from the pan into the sieve, [which is placed]


         over a barrel. It strains through and so that the pits fall out.


         Uh huh.


         After the pits fall out, you return it back to the pan


         and it boils until it’s as thick as you want it to be.


         Uh huh.


         Now for fruit leather, for fruit leather you make racks – boards on a sawhorse,


         laid out in order usually on threshing floors – they call [one] a threshing floor –


         boards on sawhorses arranged on the threshing floor, and the fruit leather –


         after it turns to mush and they strain it, they don’t put it back


         to boil any more, but rather pour it out onto the boards.


         Uh huh.


         Today they pour out one row on all the boards, let’s say you have twenty or thirty boards


         [depending on] how many boards you’ve laid out, you calculate [how much] to pour.


         You pour out one row, and they leave it to dry during the day.


         it dries throughout the whole day. This usually happens in the morning. It dries all day.


          morning the same thing: you pour a second time,


         a third layer – You pour as many [times] as you want to get it [as] thick [as you want].


         Uh huh.


         And it dries. At the end you leave it to dry.


         When it’s dry, they scrape it off, but it has to be really nice and dry.


         They scrape it off of the board with knives – there are special paddles [for this]


         they scrape it off and roll it up into – into a ball.


         Uh huh.


         Like when they roll up [that] plastic [sheeting].


         Uh huh.


         You roll it up and it gets to be more or less this wide.


         And they roll it up in a ball and put it away.


         It crystallizes and turns red and –


         Do they leave it in the sun again?


         No, now it has to be in a dry place and to be well ventilated.


         And it stays like that. It can stay even for five years.


         It gets red on top, and crystallizes,


         and you sell it when you [decide you] want to.


1 (VZh)       а овошта̀рство рабо̀тил ли си ово̀шки

2 (a) [0:04]       обу̀фки

3 (VZh)       нѐ о овошта̀рство дəрвѐта

4 (a) [0:07]       әми увушта̀рству

5 (VZh)       плодовѐ

6 (a) [0:07]       ко̀лкут сми ѝмәли пра̀ехме мәрмәла̀т сл’ѝви пистѝл

7 (VZh)       пештѝл

8 (a) [0:12]       пештѝл нəпрѝмер

9 (VZh)       пестѝлə то̀й от кво̀ се пра̀и

10 (a) [0:14]       ә че ут слѝви

11 (VZh)       ка̀к

12 (a) [0:16]       ə пистѝлә з’ѐмә сә т’ѐ ѝмәше иднѝ тәвѝ гулѐми тәвѝ бәкъ̀рени

13 (a) [0:23]       пу трѝстә трѝстә и пидисѐ килугра̀мә сәбѝрәт пәк ѝмә и по̀ гул’ѐми

14 (a) [0:27]       әмә ср’ѐдну т’ѐс куѝт ги ѝмәши пу с’ѐлу

15 (a) [0:30]       ə з’ѐмәт са слѝвити нәсѝпвәт сә̥ тәвъ̀тә сә нәпъ̀лвә сә искәвәр’а̀вә

16 (a) [0:36]       нәлѝвә сә ма̀лку вудъ̀ дә н’ зәгур’ъ̀т кәт гѝ путкләдъ̀т

17 (a) [0:39]       пра̀и сә ц’а̀лу угнѝшти зә тәвъ̀тә т’а̀ сә сла̀гә тәвъ̀тә удго̀ри

18 (a) [0:44]       нә угнѝшту и вѐчи насѝпвәт слѝвите зәпа̀ләт о̀гән’ә

19 (a) [0:48]       и та̀м зəт ѝмә зәструѐни кәм нə ста̀нчеф.ха̀н и хо̀д’әт та̀м

20 (a) [0:53]       то̀ ептѐм бәйа̀ цѐнтәр то̀ крәй н’ѐгу ѝмә та̀м мно̀гу сила̀ нәго̀ри

21 (GK)       əмхəм

22 (a) [0:57]       крə̀й ста̀нчиф.ха̀н н’а̀кулку укулу ча̀с и пулвѝнә два̀ ча̀са

23 (a) [1:02]       путкла̀вә сә сла̀п о̀гән слѝвити сә пупа̀рвәт

24 (a) [1:06]       и по̀чвәт да пу̀штәт и т’ѐ со̀к со̀кә сә ка̀звә вәра̀к

25 (GK)       əхə вара̀к

26 (a) [1:01]       н’ѐшту кәту сига̀шнити сиро̀пи куѝт са̀ ѝма уд вѝшни ут слѝви

27 (GK)       əхə

28 (a) [1:16]       тәко̀вә н’ѐшту вәра̀к

29 (GK)       [кашляне]

30 (a) [1:17]       мно̀гу сла̀тку и дица̀тә на̀й убѝчәhми ту̀й кәт ста̀ни вәра̀кә

31 (a) [1:22]       сәс кипчѐтә ши ѝдәт ши гр’ѐбнәт ши нәл’ѐйәт та̀м

32 (a) [1:25]       вәф н’а̀куи ка̀нчи тәко̀вә и нѝи пѝем и сә ра̀двәми

33 (a) [1:29]       кәту в’ѐчи з’ѐм’и о̀шт’е по̀вичи дә ста̀ни вәра̀кә

34 (a) [1:33]       тә̥ка̀ дә сә сл’ѐгнәт слѝвити по̀чвә сә бъ̀ркә

35 (GK)       əмхəм

36 (a) [1:36]       бъ̀ркә сә рәзбъ̀рквә ста̀вә нә ка̀шә

37 (GK)       əхə

38 (a) [1:39]       кәт ста̀ни слѝвити кәт ста̀нәт нә ка̀шә сѝчкити ѝмә иднѝ спец’а̀лну н’ѐшту

39 (a) [1:43]       кәту тәга̀р му ка̀звәт пәк ə дәрмо̀н му ка̀звәт

40 (a) [1:49]       ə а̀сәл пу зә слѝвити

41 (GK)       əм

42 (a) [1:52]       дъ̀нуту и бәкъ̀рину сəс ду̀пк’и

43 (GK)       əмхəм

44 (a) [1:55]       сѝту

45 (GK)       əмхəм

46 (a) [1:56]       сѝпвәт та̀йə ка̀шә ут

47 (GK)       тəга̀

48 (a) [1:58]       тува̀ ут ə тәвъ̀тә сѝпвәт вәф тәга̀рә

49 (a) [2:01]       нәд идно̀ бу̀ри прецѐждә сә тə дә па̀днәт кустѝлкити̭

50 (GK)       əмхəм

51 (a) [2:05]       кәт па̀днәт кустѝлкити са връ̀штә убра̀тну па̀к вәф тәвъ̀тә

52 (a) [2:08]       и са врѝ в’ѐчи дукәту ə дуко̀лкуту ѝскәж дә гу згәстѝш

53 (GK)       əхə

54 (a) [2:14]       пәк пистѝлә пистѝлә сә пра̀йәт пуста̀фки нә мәга̀рəтә и дъ̀ски

55 (a) [2:20]       нәрд’ѐни пу хәрма̀нит’е̏ убикнув’ѐну хәрма̀н гу ка̀звәт

56 (a) [2:23]       нә хәрма̀нә нәред’ѐни мәга̀реәтә и дъ̀скити и пистѝлә

57 (a) [2:28]       ə кәту ста̀ни нә ка̀шә дә гу прицид’ъ̀т ни го̀ връ̀штәт

58 (a) [2:31]       дә гу вәр’ъ̀т в’ѐчи еми нәлѝвәт нә дъ̀ски̭ти̭

59 (GK)       əмхəм

60 (a) [2:34]       дн’ѐскә нәл’ѐйәт идѝн р’ѐт сѝчки̭ти дъ̀ски дә ка̀ем два̀ес трѝис дъ̀ски ѝмәш

61 (a) [2:39]       ко̀лку дъ̀ски си сло̀жил нəпра̀иш см’ѐткә дə гу зәл’ѐиш

62 (a) [2:42]       зәлѝвәш идѝн р’ѐт и гу уста̀йәт дә съ̀хни приз дин’ъ̀

63 (a) [2:49]       цѐлийә д’ѐн съ̀хни ту̀й убикнув’ѐну ста̀вә су̀трин ц’ѐлийә д’ѐн съ̀хни

64 (a) [2:53]       нә дру̀гийә д’ѐн сутринтъ̀ сə̀штә ра̀бутә пулѝвәш фто̀ри пъ̀т

65 (a) [2:58]       тр’ѐти пла̀с и ко̀лку̭ту ѝскәж дә гу нәпра̀иш диб’ѐлу нәлѝвәш

66 (GK)       əмхəм

67 (a) [3:01]       и то̀ исъ̀хни на кра̀йə гу уста̀в’ә дә си исъ̀хни

68 (a) [3:04]       кәт исъ̀хни удл’ѐп’әд гу ут әмә ху̀бәву тр’а̀бвә дә исъ̀хни

69 (a) [3:07]       удл’ѐп’әд гу уд дәскъ̀тә сәс нужо̀вити лупа̀ти си спиц’а̀лни ѝмә

70 (a) [3:11]       удлип’ъ̀д гу и гу нәвѝвә нә нә кәлбо̀

71 (GK)       əмхəм

72 (a) [3:16]       кәт нәйло̀нә ка̀к гу нәвѝвәт

73 (GK)       əмхəм

74 (a) [3:18]       навӥ нәвѝйе гу то̀ ста̀вә до̀лу го̀ри ѐй то̀лкус широ̀ку

75 (a) [3:21]       и нәвѝвәд гу нә то̀пкә и гу сла̀гәт

76 (a) [3:24]       то̀й сә зәхәро̀свә и сә зәчерв’а̀вә и

77 (GK)       на слъ̀нце па̀к ли го оста̀в’ат

78 (a) [3:28]       н’ѐ в’ѐчи су̀ху пумиштѐние тр’а̀бвә дә ѐ и дә е пруветлѝву

79 (a) [3:33]       и тъ̀й си сидѝ мо̀ж дә сидѝ и п’ѐд гудѝни

80 (a) [3:36]       то̀й сә зәчерв’а̀вә удго̀ри сә зәhәро̀свә

81 (a) [3:39]       куга̀т ѝскәш туга̀вә ши гу пруда̀вәш

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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