In this room, the previously obtained mash was put into a copper cauldron placed on a small corner stove made of stone and heated (roasted) until it became semi-liquid. The consistence, taste and quality of oil depended on the roasting skills. After that the hot suspension was wrapped in two sheets, one made of cloth and one made of hair, and transferred to a ‘wybijac’, which was a wedge-and-ram press consisting of two fir poles and a horizontal log blocked off at the top with a prominent pin (the bundle was placed under that pin). Side rams moved by oil workers were driving wedges into the outer holes of the vertical posts while the thick log was pushing against the pin. The linseed dough was crushed and filtered through the cloth and hair. As a result, oil dripped through a small hole into the vessel underneath. The striking force of the beating was up to 1,000 kilograms and it was possible to obtain from 1.5 to 3 kg of linseed oil from 10 kg of seeds. Such oil was used not only as food but also as a preservative and, in earlier times, to illuminate rooms.