EMPIRES CHILDREN: THE PEOPLE OF TZINTZUNTZAN FOSTER 



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it is the proper size for cooking this fowl. The 

 sopera is the next size, which corresponds either 

 to the hypothetical de a un real or the de a cudr- 

 tila. depending on how you want to interpret it. 

 The buhuelera, used for preparing a dish known 

 as buhuelos, corresponds to the de a medio. The 

 tacha, kuicha, de a cuatro, seis, ocho, and diez 

 follow logically. The mantequera, from man- 

 teca ("lard"), is the atolera; the turquera, of 

 unknown derivation, is the bolera; the media 

 bolera grande, which follows, is slightly larger 

 than the more common pajarera, which corres- 

 ponds to the media bolera. Or, one may think 

 of two sizes of pajareras, the larger correspond- 

 ing to the media bolera and the smaller to the 

 olla chiquila. Palanganas, sometimes called 

 chalupas, are oval cazuelas made in sizes from 

 chucheria to the de a diez, which is a dish 22 by 

 12 by 8 cm. A type of cazuela, though not so 

 usually considered, is the pinipite, which is of 

 the size and form of a cereal bowl. Tradition 

 says that this is the ancient type of eating dish. 



Comal terminology corresponds with that of 

 the cazuelas, except that there are no sopera nor 

 de a cuatro sizes. The largest size, called tor- 

 tillero because it is used to make tortillas, cor- 

 responds to the guajolotera. The next size, also 

 called tortillero, corresponds to the bunuelera. 

 The tacha and de a cuartilla comales are often 

 called calentadores ("heaters") because they 

 can conveniently be used for reheating tortillas 

 previously made. The de a seis, ocho, and diez 

 sizes often are called tapaderos ("lide") since 

 they are of the right dimensions to cover pots. 

 Smaller sizes with different terminology are the 

 platoncito atolera ("little plate corresponding 

 to the atolera") ; the platoncito bolera ("little 

 plate corresponding to the bolera"), and the de 

 a cuatro por cuartilla which corresponds to the 

 media bolera; a smaller pajarera; a still smaller 

 unnamed size which corresponds to tlie ollita 

 chiquita, and finally the inevitable chucheria. 



A number of less important forms of pottery 

 are made. The chocolatero is basically an olla 

 with a higher rim and a rising spout for pour- 

 ing. It is made in sizes up to de a seis. Macetas, 

 flowerpots, both with a pedestal base and in the 

 more common form, are made in sizes up to the 

 tacha, and are called by the terms used for 

 ollas. Respaldos are half macetas, with a flat 

 side provided with a hole for nailing to a wall. 



Figure 12. — Small pottery vessels of the size known 

 as chucheria. The maximum diameter is about 

 9 cm. 



Cazos are paillike pots with a flat bottom and 

 flaring sides, made occasionally in sizes up to 

 the taclia. Some of these small dishes have blos- 

 somed out with such names as salsera "sauce 

 dish," convoy, and so forth. A few beer mugs 

 are also made. Reserved for later treatment are 

 two specialized types of pottery, the burnished 

 tinaja ware, and the painted loza blanca of Dona 

 Andrea and her daughter Natividad. 



Table 15 shows the gradation of sizes of the 

 principal types of pottery, their names, and 

 their average dimensions and capacities. 



Quantities of pots are calculated by the "pe- 

 so." Thus, one may speak of a "peso" of de a 

 medio pots, or a "peso" of de a diez. or of any 

 other size or combination of sizes. This termin- 

 ology stems from the ancient relationship of the 

 "real" monetary unit to the peso. Thus, 16 de 



