'Tether a foal' - this is the rite and a part of the Terisakkan Spring Festival of Horse Breeders.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

'Tether a foal' - this is the rite and a part of the Terisakkan Spring Festival of Horse Breeders.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

'Bata' - this is the common praying and then ritual sharing of food before initiating of an important event. The eldest person makes a speech with blessing.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

Qubi smoking rite. A man kindles fresh tobylghy (a kind of juniper) in samovar. Mrs Bakhyt Zhumabekova treats a qubi (a wooden barrel for preparing kymyz (koumiss), greased inside with fresh May butter prior to smoking.

Qubi smoking rite. A man kindles fresh tobylghy (a kind of juniper) in samovar. A woman treats a qubi (a wooden barrel for preparing kymyz (koumiss), greased inside with fresh May butter prior to smoking..

'Tether a foal' - this is the rite and a part of the Terisakkan Spring Festival of Horse Breeders. It is a component of the Biye Baylau. A woman is greasing a peg for tethering a foal with May (butter) to ensure blessing and favorable sacral attitude.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

'Bata' - this is the common praying and then ritual sharing of food before initiating of an important event. The eldest person makes a speech with blessing.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.\n

'Tether a foal' - this is the rite and a part of the Terisakkan Spring Festival of Horse Breeders. It is a component of the Biye Baylau. A woman is greasing a peg for tethering a foal with May (butter) to ensure blessing and favorable sacral attitude.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.

Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.

In the culture of Mongolians, some of the bones of the animals are used and respected in the worship, ritual and traditional games. The anklebone of animals is one of these respected bones. Since Mongols have domesticated the livestock animals, they have created the culture of the anklebone as well. There are about 120 variations of anklebone games, such as “Horse race”, “Milking mare”, “Catching anklebones”, “Anklebone guessing”, “Flick anklebones”, “Throwing a khomboroo”, “Set four difficult”, “Birth of Camel”, “Multicoloured turtle”, “Anklebone shooting”, and so on. Playing games with anklebone is helpful to the nurture of children, and it gives them a chance to check their speed and sight, and let them recognize the appearance, age and sex of animal, and to learn the insight to love and protect animals, and to develop their language and mentality. Additionally, this game has an effective influence to the growth of creative and nurtured person through mother language, folk literature and folklore.

In the culture of Mongolians, some of the bones of the animals are used and respected in the worship, ritual and traditional games. The anklebone of animals is one of these respected bones. Since Mongols have domesticated the livestock animals, they have created the culture of the anklebone as well. There are about 120 variations of anklebone games, such as “Horse race”, “Milking mare”, “Catching anklebones”, “Anklebone guessing”, “Flick anklebones”, “Throwing a khomboroo”, “Set four difficult”, “Birth of Camel”, “Multicoloured turtle”, “Anklebone shooting”, and so on. Playing games with anklebone is helpful to the nurture of children, and it gives them a chance to check their speed and sight, and let them recognize the appearance, age and sex of animal, and to learn the insight to love and protect animals, and to develop their language and mentality. Additionally, this game has an effective influence to the growth of creative and nurtured person through mother language, folk literature and folklore.