Castles and Cave Dwellings of Europe, Sabine Baring-Gould [ebook reader below 3000 TXT] 📗

the higher one for drying and storing the malt. The higher floors are now made of perforated tiles, the holes too small for the grains to pass through, but in old times I think the malt was dried in braziers something like large frying-pans. Drying rooms for wheat were attached to corn-mills to dry the corn before grinding. In some seasons corn is difficult to dry; perhaps in France they did not make malt, but they may have dried grapes." Malt was not made in Perigord, I believe; and the indications at Rochebrune are strongly those of defence against assailants. Grapes would hardly be dried in a cavern, but in the sun, and there is plenty of sun in the South of France.

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Publication Date: 08-02-2010

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