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<strong>10</strong>9<br />
term storage were kept wuide in swage sheds. or in lahr inside the house (Anderson<br />
1971:88). The sine <strong>of</strong> the storage pots fwnd muld have conveniently <strong>be</strong>en kept on a<br />
rhcif or cupboard, out <strong>of</strong> the way, bur also eloa at hand.<br />
A thrd variety <strong>of</strong> ceramic aonr contaimr was also present in the form <strong>of</strong> a narrow-<br />
mouthed Spanish jar. le Ibcrim origin and rmall apsnw suggests that it anec held a<br />
valuable commodity. cooking oil (olive oil). Cooking oil. on the other hand was ohen<br />
shlpped and stored in sturdy ceramic jars with small mouths spcifically designed to<br />
cantml the flow <strong>of</strong> the pmducr. Wine was another pmduct from the Ibcrian PEninsula<br />
however. <strong>be</strong>cause <strong>of</strong> its bulk md the quantities <strong>of</strong> it consumed. it was shippd and stored<br />
in slaved mnminerr.<br />
The praeras involved with faad preparation wre well repwnted by seven pipkinr<br />
(cooking pots). This Dutch-influenced verwl form was usually placed on or near hot<br />
coals in the heanh, having Ulrce rmbby leg. designed just for that purpase (Brem<br />
1971:29). Pipkinr were vred for preparing swccs and occasionally, even rmall ponions<br />
<strong>of</strong> meat and <strong>be</strong>cause <strong>of</strong> the laucr functim they wne sometimer called'nesh pots".<br />
Fragments <strong>of</strong> lids were recovered fw fwr <strong>of</strong> the sew pots. Meats. ineluding fowl were<br />
more comm<strong>only</strong> slow-masted in the heaRh althwgh poaching was a popular method for<br />
preparingeerwin moats. especially Bsh(Andenon 1971:187-188.219. Several <strong>of</strong> the<br />
Renews pipliins dirplrycd evidence <strong>of</strong> burning and blackening on the exterior. tesufying