Flavors

The municipal survey of 2 of March 2008 describes the mill of Casa do Ramil, in Alvite, fed by Levada do Vale do Moinho, with water removed from the riverside of Petimão. A granite cube led the water to the rotation. The building had two presses and the inventory recorded the deactivation in 2005. This portrait documents the connection between water, construction and transformation of the olive. It is a private property: the historical survey does not confirm public access nor the current state of the equipment.

Compare Covas, in Peio: then the inventory describes a wooden gutter. In both cases, it is important to follow the link between the levada and the mechanism, without imagining that all mills used the same solution.

In 1758, the parish priest of São Nicolau distinguishes rye, target corn and million among the crops. He adds wine, olive oil, chestnuts and other fruits, describing a production to support the growers. In speaking of the fields on the hills, he highlights mainly rye. The variety of words invites to read the agriculture of the past without reducing all the cereals to a single crop.

The report places the fields in the low areas, among mountains that separated the places. The water entered this organization: mentions mills, dams and levadas that served fields and farms. Cultivating was not only choosing a seed; it also depended on the land and access to water.

For the animals of labor, the farmers turned to the hills for part of the year, for lack of pasture in the fields, collecting them at night. Read together, these passages show fields, mountains, animals and water as parts of the same rural life. They are observations of the parish priest in 1758, not quantities of production or current agricultural rules.

In the collection of 2014 made by Conceição Magalhães, Ana Peneda, natural and resident in Arco de Baúlhe, describes cod pataniscas with eggs, wheat flour, parsley and onion. The Museum associates this preparation with meals and records a detail of vocabulary: the sertã was also called tacho. The memory of a recipe holds ingredients, occasions and words.