Traditions

Cavez’s parish priest mentions carqueja, heather and other woody vegetation in the hills and notes abundant charcoal production. In the same account, he describes maize, rye and vinho verde, from which aguardente was made. Fields and scrubland fed different kinds of work and products.

The account connects vegetation with an economic activity, but does not explain how the charcoal-burning structures were built, where they stood or who worked in them. Nor does it allow production to be calculated. Separating what the text tells us from these open questions makes the picture more faithful: abundance is the assessment of the author writing in 1758.

The 2012 record contrasts the wooden kneading trough with the mechanical mixer then used in Gondiães. It also recalls the move from the communal oven to the Casa do Mártir.

Ingredients, previously donated by residents, came to be purchased. Changes in tools and supplies coexisted with collective preparation for the celebration.

Help also came from people living abroad. The Museum gathered testimonies from emigrants who travelled from Lyon to take part and lend a hand. Remembered tasks included carrying flour and firewood. The move to a mechanical mixer did not remove these jobs: machines, materials and people remained part of the same preparation.