The Plan of St. Gall a study of the architecture & economy of & life in a paradigmatic Carolingian monastery |
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 | The Plan of St. Gall |  |
V.15.4
THE DRYING KILN
The drying apparatus in the "house in which the grain is
parched" (locus ad torrendas annonas) need not detain us.
The egg-shaped symbol in the center is obviously a furnace
or oven enclosing a contained fire capable of producing
the slow and even heat needed for parching. Its form is a
hybrid between the ovoid corner fireplaces in the bedrooms
of the higher-ranking monastic officials, and the baking
ovens in the monastery's bake and brew houses.[542]
The grid
of squares around this furnace is the frame of a drying rack.
Annonas should not be interpreted to refer exclusively to
grain parched in preparation for brewing. The Drying Kiln
was also the place where fruit from the abbey's orchards was
dried for use during the winter months as a substitute for
vegetables unavailable during this period.
459.B
POMPEII. CARBONIZED LOAF OF BREAD
The division of the loaf into equal-sized segments for easy distribution may have
had some relevance for Benedict's later instruction that the monks' ration of bread
be carefully and fairly weighed.
460. POMPEII. ROMAN ATRIUM HOUSE
[redrawn after Kahler, 1960, 163, fig. 80]
BAKING ESTABLISHMENT WITH LIVING QUARTERS
The layout combining living quarters with a commercial and industrial establishment,
shows Roman planing at its best. The forward part of the building is the
traditional Roman atrium house—descendant of a long lineage of Near Eastern and
Greco-Roman courtyard houses (cf. above, p. 6ff) which are as characteristically
Mediterranean as the aisled and bay-divided timber hall, from which guest and
service structures of the Plan descend, are Northern (cf. above, p. 23ff).
On the street front, to left and right of the entrance (1) are two three-room shops
(2, 3, 4; 5, 6, 7) unconnected with the interior. From the atrium (8) two stairs (9)
lead to the balcony giving access to an upper tier of rooms. To the left and right are
two cubicles (10, 11, 12, 13).
The rear part of the house, accessible through a fore room (14), which under normal
conditions would serve as tablinum, accommodates in an area of 8 × 10.2m (15)
four mills of the type shown in fig. 441, with paved walking strips for the donkeys.
Remaining rooms are: (16), a donkey stable with water trough; (17) a baking oven;
(18) a room for kneading and shaping dough; (19) a room for cooling bread; (20) a
bedroom for the mill slave, or kitchen (?).
| The Plan of St. Gall | |