Dorsdag in het Boerenbondsmuseum

In August, the corn is taken off the land and laid out to dry on the mite. And on Oct. 6, this corn is threshed in the field and on the threshing hill.
Threshing is the process of removing the grain from the ripe ear. Only during the 20th century (from 1900) did threshing machines make their appearance. In particular, they replaced manual threshing of grain. During the work there was a lot of eating and drinking. This was necessary because threshing was hard work. While the farmer's wife was busy preparing food and drink for the workers in the field, the last harvest was wheeled into the barn. Only then did the farmer treat to a meal with beer or something stronger.

In August, the corn is taken off the land and laid out to dry on the mite. And on Oct. 6, this corn is threshed in the field and on the threshing hill.
Threshing is the process of removing the grain from the ripe ear. Only during the 20th century (from 1900) did threshing machines make their appearance. In particular, they replaced manual threshing of grain. During the work there was a lot of eating and drinking. This was necessary because threshing was hard work. While the farmer's wife was busy preparing food and drink for the workers in the field, the last harvest was wheeled into the barn. Only then did the farmer treat to a meal with beer or something stronger.
Farmers had to work hard to earn an honest living. But baking that sandwich requires grain, which used to be beaten out of the ears with a threshing flail after the harvest. That process is called threshing. Fun, men among themselves, alternately wielding the flail in a nice rhythm. During the threshing days at the Farmers' Union Museum, real flails regularly demonstrate this to visitors.