Stabbur_Storehouse I have bean working on for a lite now.
The storehouse was on most farms very simple, and contained a single room, but on larger farms the building was often very elaborate and often provided with a loft and with decoration.
Inside the storehouse there was at least one melbyre (sort of chest) that was provided with several rooms for storing different types of grain and flour.
It also contained a salt Barrel for salting flesh.
The salt Barrel had to be completely dense, as the pork/bacon gradually became lying in a brine.
In the ceiling, hooks were mounted for hanging smoked and salted meat products, such as cured ham.
The storehouse was not frost-free, and therefore could not store goods that were destroyed by frost.
If the storehouse was on two floors, grain and flour were stored on the second floor, while meat was stored on the first floor.
The building itself was placed on posts, approx. 1 - 1.5 meters above ground.
This had two purposes:
To achieve aeration under the floor to prevent moisture from escaping from the ground.
To prevent mice and rats from entering the storehouse.
The posts were therefore specially designed with a profile that prevented small animals from climbing up.
For the same reason, there was also an opening of approx. 30 cm. from the upper staircase and up to the entrance.