Wheat was usually laid out on a special piece of ground prepared for just that purpose. The ground was very hard and usually circular in shape. The threshing floors were located on top of hills where there would be more wind. The grain would be poured out on the ground, and oxen pulling a threshing sled called a “noreg”, would walk over the grain. It consisted of three stone rollers embedded with pieces of iron that would break and cut the grain. After this process, which broke the hard shell around the kernel, men would take winnowing fans and toss the grain into the air. The lighter husk would be blown away by the wind, while the heavier grain would fall back to the earth. Did You Know? Vic.
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