The methods of preserving and storing food have changed in the course of centuries. Today, there are few people who remember the many natural ways of preserving food; mostly, we rely on electrical devices, such as refrigerators and freezers. To some extent, food is still being dried, smoked and salted: meat, fish and plants are dried and fish and meat smoked and salted. Firewood, handicraft materials, hides, skins and shoegrass are also dried.
Fish is stored in earth cellars or in small turf lodges. In the old days, a hole under a rock that radiated cold air was an important “cellar”. Berries and other food were stored in a cold spring.