
Korpela farm riihi (Hankasalmi)
The small Korpela farm riihi, dated to the 1840s, combined a heated grain-drying and threshing room with an annex for straw and chaff.
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The small Korpela farm riihi, dated to the 1840s, combined a heated grain-drying and threshing room with an annex for straw and chaff.
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Ypäjä’s 1896 paired riihi has two grain-drying rooms flanking a central threshing room, with each stone stove heated from outside the building.
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A gas-phase instrument for measuring carbon dioxide concentration. Contemporary probes such as the Vaisala GMP251 use infrared sensing; a CO₂ reading is not a bubble count or an alcohol assay.

A clean, heat-tolerant food jar holds hot ingredients or liquor when a method calls for it. Its temperature limits depend on its design and maker; a jar does not make food shelf-stable.

A long birch-log roasting trough used for Lemi särä, the slow-roasted lamb and potato dish of South Karelia, Finland.

A simple wooden pole stores Finnish ring-shaped rye loaves by passing the pole through each loaf’s central hole. Finnish accounts describe the poles as ceiling-suspended and connect the hole-shaped loaf with a tradition of drying bread.

A Finnish sahti kuurna is a long trough for straining mash into wort. It is distinct from the wooden mash tub; historic wooden forms include a hollowed log.