What today a combine harvester does in a matter of minutes was still time-consuming work by hand over 100 years ago: ploughing, sowing, harrowing, threshing, separating the wheat from the chaff and then grinding the grains into flour can still be experienced live at the over 250-year-old house mill in the open-air museum in Neuhausen ob Eck. Yesterday, the two classes 4 of the primary school together with their teachers Renate Biselli and Maria Fröhlich got an insight into the formerly hard miller's craft of the past on a learning tour on the topic of "grain" in their science lessons (cover photo: the classes in front of the old mill wheel).
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In addition to the nostalgic tranquillity of the historic buildings on the campus, the children also enjoyed the product of their work: at the end, everyone was allowed to shape their own Dinnele and bake it in the rustic wood-burning oven topped with bacon, caraway seeds and salt.
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The eventful day was rounded off with a visit to the playground.