CONSTRUCTION The fantistic scenery of Cappadocia was created first by the eruption, ten million years ago, of three volcanos: Hasandag, Melendizdag and Erciyesdag (Mount Argeus). The lava, combined with ashes and sand into tuff, was subsequently eroded by wind and water to form the spectacular canyons and fairy chimneys we know today. Tuff is a soft rock, easy to carve. Early inhabitants dug caves in the tuff and later carved it into blocks to build houses, many of which have the arched rooms typical of the area. Such houses are cool in summer and easily heated in winter. That’s why many people, especially the older ones, still prefer to live in the stone houses rather than in modern concrete buildings. The constant temperature in the caves has provided Ortahisar with a unique industry: underground “depo” are used to store citrus fruit. The fruit, grown along the Mediterranean coast, is transported here for storage, then sold gradually throughout the year in markets all over Turkey.         AGRICULTURE Agriculture: with a continental climate, Cappadocia is dry and hot (40º) in summer, cold (-25º) in winter with heavy snowfall. When there is rain, it is in spring and autumn. Most water is in the underground tables where melting snow has filtered through the rock. The soil is rather poor and the principal crops are grapes and squash, followed by apricot and other fruits. In the past, guano, collected in the pigeon houses lining the canyon cliff faces, was the primary fertilizer. Even today, despite the predominance of chemical fertilizer, guano is still used. Farming remains traditional. Many of the implements exhibited here are still used. Women no longer grind flour or bulgur with a stone hand mill, but the horsedrawn plough is widely used, and the harvest is still brought home in baskets carried by donkeys.         THE KITCHEN Most of the utensils shown in the kitchen are commonly used. The woman in the centre is making “yufka”, a thinly rolled unleavened bread used, among other things, for making “börek”. Often several women get together to make large quantities of this flat bread. It is cooked over a wood fire, then piled up and covered with a cloth to supply each family for the entire winter. Hanging on the wall at the right are some thorny sticks. Bunches of grapes entwined around them and, stored in a cool place, will remain fresh for several months. On the same wall is a “yüzerlik” of threaded chickpeas. It is a talisman to protect the house and bring it prosperity. The gourds on the wall have been emptied and dried to store salt, red pepper (paprika) and mint, essential ingredients in Turkish cuisine. The large stone pot to the right is a “tuluk”, used to strain water from yogurt.         HOW TO MAKE PEKMEZ Pekmez is a thick, honey-like syrup, made from grape juice. Full of vitamins, it is a typical product of Cappadocia. It is made at home, in autumn after the grape harvest, in the courtyard or, sometimes, in the street. It is used as a sweetener in many dishes and as jam at breakfast. The grapes, brought in from the vineyards are put into a shallow stone pit - found in most house. The women trample them, and the juice flows into a large copper basin “bolum” (at back, left side). A special soil is added to the juice to clarify it and neutralize the acids. It is then heated to 38º, cooled and strained through a cloth (back, right side). After that it is boiled until it reaches the consistency of treacle and a sprig of sweet basil is added for the flavour.The thorny plant hanging on the wall at the right is a “nazar” to protect the house against the evil eye.         WEAVING ROOM Carpets, kilims and weaving: not so long ago every village woman knew how to spin, dye and weave. Carpets and kilims, woven through the winter, provided an income for the household. The best pieces were usually kept in the family and passed down from one generation to the next. On the left, the woman standing in front of a kilim is spinning with a “kerman”, a simple drop spindle whereby the weight of the hand-carved, crossed timbers pulls the wool down as she twists it into yarn. The yarn is then gathered into a loose coil and dyed. The dye,made from local plants and roots, is boiled in copper cauldrons, e.g. walnut shells produce brown; onion skins a pinkish orange. The woman sitting on the right is weaving a carpet. The various tools used in the process are displayed on her right. Hard work. One carpet takes several months to complete. The carved wooden blocks dye home-woven cotton fabric, to be then hand-sewn like most of the family’s clothes.         TURKISH BATH The hamam or Turkish bath, is far more than a place to merely wash the body. It is at the very centre of Turkish social life where people from all walks of life mix, although at different times for the men and the women. A traditional hamam has a raised marble dais in the middle and marble basins with brass taps (“kurna”) against the surrounding walls. One lies down to relax on the heated marble then dips a copper bowl (“hamam tasi”) into the basin to douse oneself. After that one can either scrub oneself with a rough cotton glove (“kese”) or have that, and a massage with bay leaf soapsuds, done by the “tellak”. Then, wearing a large cotton towel (“pestamal”) and raised wooden mules (“nalin”), one can sit, drink tea, chat, do business and generally socialize in the hamam.           OLD STREET Village life: the woman on the left is doing her washing. After boiling the dirty clothes, she beats them on a large flat stone to get them thoroughly clean. Behind her, a man with hand-woven bags over his shoulders is selling dried fruit, roasted chickpeas and nuts. In the middle, a young man draws water from the well by a wishing-tree. Tying a rag to a special tree for a wish to be granted is an ancient custom, found in many places. The well or fountain was a focal point in every village. With no running water in the house, all the women gathered there to pass on news, rumours and gossip. It was there that a mother could spot a suitable wife for her son.On the right, the barber sharpens his razor on a leather strap. His shop too plays an essential role in village life: he listens to the men who confide in him as they get shaves, haircuts or head massages.           LIVING ROOM Shoes are removed upon entering the house. The home is sparsely furnished. Many of the carpets, kilims and embroidered cloths were probably brought there in the wife’s wedding chest when she moved in as a young bride. In winter, family life centres on the stove or fireplace. In the old days, houses in Cappadocia had two knockers on the door, each with its own sound. One was for the women, the other for the men. Each opened the door for their respective visitors. However, when there was story-telling or music, both sexes joined in. The meal is served on a large round tinned copper tray. The cloth on the floor under it is drawn up for each person to use as a napkin. This is the “yemek sofrasi”. People eat with spoons from a communal dish.Then, to drink tea they sit up on the divan (which is also a bed) or down on the “minder”, cushions placed on the floor. Here the father plays the saz while the mother does embroidery. The young son is about to place his spoon upright in the dish of rice or bulgur “pilav” to indicate his wish to take a wife.           THE ENGAGEMENT The fiancée’s house: preliminary enquiries have been made by the parents on both sides about family background, the young people’s habits, finances and the young man’s prospects. Negotiations are well under way.The girl’s father smokes while she serves coffee to the woman who may be her future mother-in-law. The older woman watches the girl’s every move: not a drop of coffee should be spilled, the linen must be spotless, and upon leaving she will kiss the girl to make sure she smells sweet enough for her son. If all goes well, the girl will knit a special pair of socks for her betrothed, and the young man will wear them so all in the village can congratulate him on his good fortune. Formerly, it was not unusual for parents to arrange marriages upon the birth of their children, or when they reached adolescence.           HENNA NIGHT A traditional village wedding lasts about three days. The women gather at the house of the bride-to-be for the henna ceremony. Henna is mixed with water, heated by candle and daubed on the bride’s hands and feet which are then wrapped in cotton gloves and socks specially embroidered for the occasion. The participants also smear their palms with henna. It is an age-old ceremony intended to bring the bride good luck. Through the night the women dance, tell stories, play practical jokes and sometimes dress up as men to pretend they are going to abduct the bride. Every young woman must dance to ensure the bride has a successful marriage. The day after the henna ceremony, the groom comes to take his wife to her new house. Tears are shed by all in her home. The more tears, the happier she will be. The young wife kisses her parents’ hands and departs on horseback, accompanied by a band playing music.           BRIDE ROOM Here, in the bridal chamber, she is surrounded by things from her trousseau, brought in her wedding chest (“sandik”). Since childhood she has been preparing, embroidering and sewing everything, including the fine red quilt for the bed. She awaits her husband who has gone to the mosque to pray for the success of their union. She will not remove her veil until she has received her wedding present – usually gold – from the hands of her husband.