Thatching is a method of roofing used to protect buildings and bricks. The material most commonly used is straw, but bracken, gorse, heather and reeds may serve a similar purpose. Of the straws the best for thatching purposes are those of wheat and rye. Oat and barley straw being softer in texture are liable to absorb water. Reeds, however, are superior as a thatch to any straw. A reedthatch, properly made, will last for fifty years without the need for repair, while a straw thatch will last about thirty years. Heather thatching will last a hundred years, but is much heavier than straw or reeds, and as such can only be used on stronger roofs.
The thatcher's equipment consists of a bill-hook, a paring knife, a large forked stick to contain the drawn straw, and a wooden rake with iron teeth. The thatcher also requires a supply of tarred cord and wooden pegs of split hazel or willow. The straw to be used for thatching is first well moistened, then the heap is turned with a fork and afterwards lightly trodden to firm it. The thatcher draws his straw from the bottom of the heap, taking it by the double handfuls. The drawn straws are usually called yealms, and this work of drawing was traditionally done by the assistant or server. The straw being made into a bundle in which the individual straws lie fairly straight, the thatcher puts the bundle in place. Thatching begins at the bottom of the roof closest to the eaves and continues upwards, each successive course being secured with pegs and twine. In southern England split hazel pegs were traditionally used in place of twine. Upon reaching the top, the straw is laid well up to form a point, and give a good pitch. Often it is necessary to use bundles of tightly-tied straw to bolster up the ridge. Research Thatching
Abbreviations
Architecture
Research Thatching