The barn

Within the traditional enclosed farmstead (clos-masure) of the Raimbourg farm, the barn stands as a prime witness to the golden age of large-scale grain farming in the Pays de Caux. Inseparable from its neighbour, the cellar (which was used for storing cider), this traditional building embodies centuries of architectural craftsmanship — a heritage passed down from the Middle Ages and shaped by the surrounding natural environment.

Architecture Born from the Soil: Wattle, Daub, and Flint

To withstand time and the dampness of the Norman climate, the barn rests on a 60-to-80-centimetre-high plinth. This foundation, built from flint and sandstone, protects the sole piece (the lower sill beam) from moisture — a heavy beam of solid oak that supports the timber-framed structure (colombes).

Between these vertical posts, builders of old wove a lattice of young chestnut branches (gaulettes), which was then coated in wattle and daub (torchis). This local material, providing both insulation and breathability, was made by thoroughly treading clay, water, and straw underfoot. To complete the work, a protective coat of limewash, sourced from local marl pits, was applied to the walls.

The Thatched Roof: Ingenuity and Tradition

The building is crowned by an immense thatched roof made of wheat or rye straw. The roof framework features a very steep pitch and wide overhanging eaves; this ensures that rainwater is thrown well clear of the walls, making gutters entirely unnecessary. At its peak, the ridge is traditionally sealed with a clay joint planted with irises. By absorbing excess water, these plants firmly bound the earth together. The completion of this crucial step always prompted a well-known community celebration, neatly captured by the old French saying: "Le jour de faîte est jour de fête" (The day the ridge is done is a day for fun).

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At the Heart of Grain Production: The "Battière" and "Culas"

The barn's layout was strictly functional, streamlined for processing grains such as wheat, oats, and barley. Its interior space is divided into two main areas:

• The Battière (or drèche): Located in the centre, this hardened earthen floor was used for threshing sheaves with a flail. It was also used for winnowing — separating the grain from the chaff using the natural cross-draughts created by opening the large, opposing barn doors.

• The Culas (or bays): Situated on either side, these voluminous spaces allowed the harvested sheaves to be stored and stacked safely away from the weather before being processed.

Nineteenth-Century Transformations

During the 19th century, the adoption of the scythe instead of the sickle allowed crops to be cut much closer to the ground. The volume of straw skyrocketed, completely filling the barns' interiors and forcing farmers to build hayricks out in the open. Later on, the arrival of mechanical threshing machines permanently altered how the building was used. It shifted away from the traditional art of hand-flail threshing to become a storage space for this new mechanical farm machinery.