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POST 3. GRENIER / GRANARY

At first glance, the granary is similar to a raccard, a threestorey construction, two in wood, the third being the space occupied by the pilotis below the main volume.

The pilotis (stilts) rest on a wooden frame, a masonry cellar, and very rarely, a stable.
The grenier is usually smaller than the raccard and its base often has a cellar. Larch planks are carefully and closely assembled. The numerous doors, fitted with strong locks are completely closed.Greniers also have balconies that serve only for access to individual doors.

The greniers are generally not built amongst houses. Instead, they are further away, so that they do not go up in smoke in case of fire. Greniers are usually the property of several owners.

Cereal grains were stored in wooden chests made of Swiss pine (Pinus cembra). It is in thegreniers that dried meat was stored, suspended on hazel sticks. There were also strings of sausages, rice containers, sugar, pasta and pine cones. This is also where cheese and rye bread were kept, if there was no room in the galetas/attic. Cheese and bread were placed upright on racks to prevent them from getting moldy. The grenier was also used to keep the clothes for festivals and military uniforms safe from moths. In the past, having a well-stocked granary meant being free from want.

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Continue along the road to the building after the Bella-Tola Hotel, where the boutique “Maison d’ Angélique“ is situated.

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POST 3. GRENIER / GRANARY
3961 St-Luc
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