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In England, winnowing corn is colloquially called "Riddling", and until the 20th century winnowing sieves were made by stretching an animal skin across a wooden hoop. [1] Holes were then burnt into the skin at close intervals of appropriate size for the corn to be sieved (barley, wheat) and were known as riddle sieves.
A wooden mesh in which the withes were one eighth of an inch wide and set the same distance apart. This would be used on an English farm of the Victorian era to sift grain, removing dust and soil. The mesh in a wooden sieve might be made from wood or wicker. Use of wood to avoid contamination is important when the sieve is used for sampling. [5]
A riddle is typically used to improve soil quality by allowing the gardener to sieve through soil and remove stones, twigs, large lumps of clay etc. and hence provide a finer tilth. Smaller riddles can be used to separate soil very finely for seeds and early potting. Riddles may also be used to help remove soil from harvested vegetables.
When not in use in the field, the crowdy-crawn was used to store odds and ends in homes: "In old country house-keeping in West Cornwall, odd things, all worth saving, but for which no special place on the wall, shelf, chimney board, or dresser was provided, were tidied away into the "crowdy-crawn"; a sieve-rind with a bottom of stretched sheep ...
A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Bread knife: To cut bread A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is ...
A chinois (UK: / ˈ ʃ ɪ n w ɑː, ˈ ʃ iː n w ɑː / SHIN-wah, SHEE-nwah, US: / ʃ iː ˈ n w ɑː / shee-NWAH, French: ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a ...
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