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Wattle and Daub: A Great Way to Build a House From Local Materials

Just in case you need to build a cheap and easy structure after the SHTF, it wouldn’t hurt to learn how to work with wattle and daub.

wattle and daub wikimediaBefore the 20th century, most people in the world had only one real option for building a house. It was a simple, though challenging option. They had to build their house out of whatever they could find in their local environment.

The process for building a locally sourced home was often uncomplicated and laborious, and the materials were usually quite simple. Depending on which part of the world these people were living in, this might include structures such as log cabins, sod houses, tents, or yurts. One of the most enduring structures that our ancestors built was the wattle and daub house, which has been used around the world for thousands of years, and continues to be used in some developing countries.

So what is wattle and daub? It’s a technique for building a house with walls that are made like a scaled up wicker basket (as seen in the photo above). Malleable branches are woven together (that’s the wattle) and oftentimes accompanied with a lumber frame, though a frame isn’t always necessary. Then the daub is smeared over the branches to fill in the cracks. This material varies widely by region, but usually consists of three ingredients:

  • A binder to hold everything together, usually clay and/or animal dung
  • An aggregate made of earth or sand
  • And some kind of reinforcement, such as straw or hay

Obviously, wattle and daub is no longer an ideal housing material. It doesn’t provide the same longevity, stability, or insulating qualities of modern home building materials. But just in case you need to build a cheap and easy structure after the SHTF, it wouldn’t hurt to learn how to work with wattle and daub. If you’re looking for a quick introductory guide on building a house out of this stuff, check out the video below.

[youtube https://www.youtube.com/watch?v=VIJlFBAAjvE]

This article was originally published at Ready Nutrition™ on April 22nd, 2016