Threshing

Source: Estonian National Museum

In Estonian climate, corn does not dry sufficently in the fields, and needs an additional drying. It was hoisted up to the special bars and the stove heated for a few days. The dried corn was first beaten against the wall or a bench in order to get the heavier grains out, then it was thrashed with a flail. The thrashed corn was placed at the open barn door where wind performed the final cleansing.