Post 13. Raccards / Barns

The raccards that you can observe here are a fine example of traditional rural construction that resembles that of granaries.

  Map of St-Luc

The first building on the left shows a particular type with the pilotisthat are placed directly on the ground.

The raccard is generally located near the fields, outside or on the outskirts of the villages. The distance between the house and theraccard did not matter, because it was not visited often. Balconies, were very important because they allowed the drying of sheaves, beans, and even hay. The raccard always belonged to several owners, because it provided a large storage space.

The raccard is always on stilts or pilotis and built with horizontal planks, squared, assembled at the corners, without special care taken for the way they were stacked. The pilotis in numbers 4, 6, 9, or 12, are placed on a wooden frame on a base, or even dry stone masonry, then used as a cellar. The pilotis are between 60 and 150 cm high. They are surmounted by a gneiss slab 5 to 10 cm thick and with a diameter of 80 to 100 cm. These stones were intended to prevent the rodents (mice, rats, voles, skunks and other animals) to climb into the raccard and devour precious sheaves of rye, wheat, barley and oats.

The interior of the raccard contains an area where wheat can be threshed with a flail. The floor of this area, is about 150 cm wide. Larch beams used here are carefully assembled to ensure a good seal and prevent loss of grains. Normally, there are two floors in araccard, but the second is only partial, as it has no floor, or opening. It is located about two meters above and often had clerestories. The raccard was used to store the sheaves, and after the threshing, this area received the straw, but never wheat grains.


Next post

Continue to the end of the path and enjoy the stunning view of the Hotel Weisshorn, which dominates the village.