Medieval Farming, Threshing

Threshing took place in an open area of the barn where a special wooden floor was set up.

Flails were used to beat the stalks, thereby causing them to shed their grain.

The straw was then removed, and the grain scooped up with a wide, shallow winnowing basket.

By tossing the grain into the air and fanning it, the lighter chaff (inedible husks) blew away until only the heavier grain remained. The heaviest grain fell closest to the winnower and was saved to plant next season. Grain that was to be eaten was dried in a kiln and taken in sacks to the mill.

A parish priest often paid a substitute priest, known as a vicar, to preach in his stead. This vicar was occasionally corrupt.

There are stories of vicars using the church building as a threshing barn for hay, or for grazing cattle on the church lawn.

Farming Slaves, Weeding, Ploughing, Seeds, Irrigation, Sickles, Threshing, Wheat, Barley, Millet, Oats, Rye, Olive Trees, Grapevines