Brooks Grainery
Brooks Grainery
The granary came from the same farm as the Brooks Barn and was built by the Mayhew family in the early nineteenth century. It was used to store processed grain including oats, barley, wheat, and rye. The walls are slanted to keep out rainwater dripping down from the roof, and the building is raised on piers to allow air circulation. The large stone caps on the piers, as well as the detached steps, were designed to keep out rodents.
Crops
Farm families raised crops as food for themselves, to feed their animals, and to sell at market.
Common crops in central New York in the mid nineteenth century included corn, wheat, barley, and oats. Crops such as these required large work animals for power and a great deal of strength. Because of this, the management of the fields fell largely on the men.
The family would also keep a large kitchen garden. This garden fed the family all summer and much of it was preserved for the winter. The kitchen garden was largely tended by women and children. They would plant and harvest fresh greens, garlic, onions, turnips, potatoes, carrots, and various types of squash.
Related Objects and Documents
Winnowing Basket
Winnowing is the action of separating the grain from the chaff- the inedible covering found on the grain. After flailing the grain the farmer puts the wheat in the winnowing basket. During a breezy day the threshing barn doors are opened. The farmer uses the winnowing basket to toss the grain into the air where … Continue reading Winnowing Basket
Flail
Threshing (also known as thrashing), refers to the method of separating grain from its outer hull, called chaff. Until the mid-nineteenth century, the farmer usually threshed by hand, swinging a flail against the grain on the barn floor to open the grain. The introduction of steam and animal-powered machinery in the mid to late nineteenth century, brought convenience to … Continue reading Flail