Sa-tarna grain Life-Daughter

Written by Asj - Not Stated. Posted in Gorean Terms and Defintions

Sa-tarna, or Life-Daughter, is a yellow grain, most probably wheat or wheat-like. Sa-Tarna is grown in most areas of Gor and is the staple of the Gorean diet. It is ground into flour or meal and used in baking and gruels or porridges. It is also used as the basis for one of the most popular alcoholic drinks in Gor, Paga Sa-tarna (paga).


"Economically, the base of the Gorean life was the free peasant, which was perhaps the lowest but undoubtedly the most fundamental caste, and the staple crop was a yellow grain called Sa-Tarna, or Life-Daughter. " --Tarnsman of Gor, page 29

"The Older Tarl and I may have drunk too much of that fermented brew concocted with fiendish skill from the yellow grain, Sa-Tarna, and called Pagar-Sa-Tarna, Pleasure of the Life-Daughter, but almost always 'paga' for short. I doubted that I would ever touch the stuff again." --Tarnsman of Gor, page 43

"Far to my left I saw a splendid field of Sa-Tarna, bending beautifully in the wind, that tall yellow grain that forms a staple in the Gorean diet." --Outlaw of Gor, page 9

"Here and there the mount of a tarnsman boasts a golden harness. On market day I saw a peasant, his sack of Sa-Tarna meal on his back, whose sandals were tied with silver straps." --Outlaw of Gor, page 200

"'Kajuralia!' cried the slave girl hurling a basket of Sa-Tarna flour on me, and turning and running. I had caught up with her in five steps and kissed her roundly, swatted her and sent her packing." --Assassin of Gor, page 209

"Another of the bondmaids was then freed to mix the bondmaid gruel, mixing fresh water with Sa-Tarna meal, and then stirring in the raw fish." --Marauders of Gor, page 66

"The bondmaids did not much care for their gruel, unsweetened, mudlike Sa-Tarna meal, with raw fish. They fed, however." --Marauders of Gor, page 67

"I saw, too, fields, fenced with rocks, in the sloping area. In them were growing, small at this season, shafts of Sa-Tarna..." --Marauders of Gor, page 85

"The northern Sa-Tarna, in its rows, yellow and sprouting, was about ten inches high. The growing season at this latitude, mitigated by the Torvaldstream, was about one
hundred and twenty days. This crop had actually been sown the preceding fall, a month following the harvest festival. It is sown early enough, however, that, before the deep frosts temporarily stop growth, a good root system can develop. Then, in the warmth of the spring, in the softening soil, the plants, hardy and rugged, again assert themselves. The yield of the fall-sown Sa-Tarna is, statistically, larger than that of the spring-sown varieties." --Marauders of Gor, page 107

"At the oasis will be grown a hybrid, brownish Sa Tarna, adapted to the heat of the desert..." --Tribesmen of Gor, page 35

"Meat, hides, and animal-hair cloth are furnished to the oases by the nomads. In turn, from the oases the nomads receive, most importantly, Sa-Tarna grain and the Bazi tea. They receive, as well, of course, other trade goods. Sa-Tarna is the main staple of the nomads. They, in spite of raising herds, eat very little meat. The animals are too precious for their trade value, and their hair and milk, to be often slaughtered for food. A nomad boy of fifteen will often have eaten meat no more than a dozen times in his life." --Tribesmen of Gor, page 36

"We had scarcely moved, save to pass about a verrskin of water and a leather pouch of Sa-Tarna meal." --Tribesmen of Gor, page 190

"'It is a small dish,' said the Lady Florence, 'the white meat of roast vulos, prepared in a sauce of spiced Sa-Tarna and Ta wine.'" --Fighting Slave of Gor, page 294

"I hurried to the pack kaiila and fetched from it the water bag. Grunt, from his own stores, brought forth some dried, pressed biscuits, baked in Kailiauk from Sa-Tarna flour." --Savages of Gor, pages 358-359

"This was a reference to an old form of grinding, for some reason still attributed to Priest-Kings, in which a pestle, striking down, is used with a mortar. Most Sa-Tarna is now ground in mills, between stones, the top stone usually turned by water power, but sometimes by a tharlarion, or slaves. In some villages, however, something approximating the old mortar and pestle is sometimes used, the two blocks, a pounding block strung to a springy, bent pole, and the mortar block, or anvil block. The pole has one or more ropes attached to it, near its end. When these are drawn downward the pounding block descends into the mortar block, and the springiness of the pole, of course, straightening, then raises it for another blow. More commonly, however, querns are used, usually, if they are large, operated by two men, if smaller, by two boys. Hand querns, which may be turned by a woman, are also not unknown. The principle of the common quern is as follows: it consists primarily of a mount, two stones, an overhead beam and a pole. The two stones are circular grinding stones. The bottom stone has a small hub on its upper surface which fits into an inverted concave depression in the upper stone. This helps to keep the stones together. It also has shallow, radiating surface grooves through which the grindings may escape between the stones, to be caught in the sturdy boxlike mount supporting the stones, often then funneled to a waiting receptacle or sack. The upper stone has two holes in it, in the center a funnel-shaped hole through which grain is poured, and, near the edge, another hole into which one end of the turning pole is placed. This pole is normally managed by two operators. Its upper portion is fitted into an aperture in the overhead beam, which supplies leverage and, of course, by affording a steadying rest, makes the pole easier to handle. The principle of the hand quern is similar, but it is usually turned with a small wooden handle. The meal or flour emerging from these devices is usually sifted, as it must often be reground, sometimes several times. The sifter usually is made of hide stretched over a wooden hoop. The holes are punched in the hide with a hot wire." --Renegades of Gor, pages 11-12

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