In there on a pyre of burning wood stood the money-chest. The crofter and his wife now sprang at Bengt, but Paymaster Lagerlöf, who was a powerful man, pushed them back. When the other four, who had also begun to bestir themselves, saw the kind of thrusts he could give, they kept out of his reach. Bengt seized the oven rake and quickly pulled the box down onto the hearth. In his eagerness to find out whether the box had been much damaged, he nearly burned his fingers off. “Ha! it hasn’t been opened,” he cried exultantly. Though the box showed that the thieves had been filing and hammering at it, the good oaken chest was intact; neither lock nor mountings had given way. As a last resort they had put it on the fire. But, luckily, Bengt had been too quick for them--only a bit of one corner was charred. III THE LARDER ON STILTS ALL who had been long on the place thought the building next in age to the stone huts was the old larder that stood on posts. It had not been built by the first settler, but was erected some hundred years after his time, when Mårbacka had become a regular farmstead. The peasants then living there had hurriedly put up a post-larder, it being the rule that every farm of any pretension must have one. It was a crude structure. The door was so low one had to stoop to enter; but the lock and key were conspicuously large and strong. There were no windows, only small openings, with trap-shutters. In summer there were fly-screens at the openings made of woven splints, through which very little light could penetrate. The larder had two stories. The upper story being better finished than the lower, it was probably there the peasants stored their valuables. In Lieutenant Lagerlöf’s time the building was as in olden days. It may have had a new roof, perhaps, but the steps were never changed. They were so narrow and close together one could scarcely get a foothold. Nor was there ever a pane of glass in the old building. In the autumn the larder was something to behold. On the lower floor there were great bins of newly milled flour, next which stood two huge vats packed to the brim with beef and pork in brine, then came cowls and buckets of beef sausage, pork sausage, and potato sausage--in fact, all sorts of things that had been made up during the autumn slaughter. In one corner stood a barrel of salted herring, a keg of salted whitefish and one of _sickling_, and generally a firkin of salmon. Besides, there were tins of salted beans, salted spinach, and firkins of green and yellow peas. On the upper floor there were tubs of butter of the summer’s churning stored for winter use. Long rows of cheeses were arranged on shelves above the openings, and from the ceiling hung year-old hams. The home-raised hops were preserved in a sack the size of a bolster, and the malted grain in a similar one. Here were provisions for a whole year.