a boiler with boiling water; 2) fixing the threads on the spindle using a rotating spinning wheel, twisting the threads into one thread, rewinding them from the spindle into a ball, then into skeins; 3) dyeing skeins, drying in the sun. Home weaving was extremely widespread throughout the territory of Turkmenistan. In almost every family, weaving skills were instilled in girls from an early age. They began to learn the art of making yarn, weaving and sewing from the age of 8–10. Fabrics, depending on the purpose, were divided into various types: for sewing women's and men's clothing, thin fabric for camel wool dressing gowns, for cotton tablecloths was highly valued. Bags for storing grain and flour were made of fabric of thick twisted yarn, narrow strong strips of fabric (5–12 cm) were used to fasten the poles to the yurt lattice. Using a simple technique of weaving, the craftswomen achieved a great effect in the manufacture of peculiar national fabrics, which cannot be reproduced in mechanical production: a loom consisting of 3-4 columns dug into the ground, a transverse roller, a heald. Tools made of wood in the form of a saber were used to seal the weft threads. Cuisine Characteristics of traditional Turkmen cuisine are rooted in the largely nomadic nature of day-to-day life prior to the Soviet period coupled with a long local tradition, dating back millennia before the arrival of the Turkmen in the region, of white wheat production. Baked goods, especially flat bread () typically baked in a tandoor, make up a large proportion of the daily diet, along with cracked wheat porridge (), wheat puffs (), and dumplings (). Since sheep-, goat-, and camel husbandry are traditional mainstays of nomadic Turkmen, mutton, goat meat, and camel meat were most commonly eaten, variously ground and stuffed in dumplings, boiled in soup, or grilled on spits in chunks () or as fingers of ground, spiced meat (). Rice for plov was reserved for festive occasions. Due to lack of refrigeration in nomad camps, dairy products from sheep-, goat-, and camel milk were fermented to keep them from spoiling quickly. Fish consumption was largely limited to tribes inhabiting the Caspian Sea shoreline. Fruits and vegetables were scarce, and in nomad camps limited mainly to carrots, squash, pumpkin, and onions. Inhabitants of oases enjoyed more varied diets, with access to pomegranate-, fig-, and stone fruit orchards; vineyards; and