Lancashire Forest of Bowland Country Tracks


Lancashire Forest of Bowland

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Today, I'm on a journey through Lancashire,

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starting here in the wilds of the Forest of Bowland.

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And then heading south, to the county's more industrial heart.

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My journey begins high up on Lancashire's Longridge Fell.

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After a visit to nearby Stonyhurst College,

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I'll travel north to Chipping to meet some wild boar.

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Look at the size of him. He's about twice the size of any in here.

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I'll also be seeking out

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Lancashire's modern art in and around Burnley...

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before testing my biking skills in Bacup.

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Finally, I'll end my journey in Rawtenstall,

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where I'll be stopping for a well-earned drink.

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And we'll look back at some of the best of BBC's rural archive

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from this part of the world.

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Welcome to Country Tracks.

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Famed for its woollen mills and hotpot,

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Lancashire may not be the first place you'd think of for a country escape.

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But its barren gritstone fells, deep valleys and peat moorland

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won't disappoint anyone wanting to venture off the beaten track.

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The Forest of Bowland covers 312 square miles.

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But it's not all covered in trees.

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The title actually dates back to medieval times,

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when a forest was a term used for the right of royalty to hunt in specific locations.

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Where I'm sitting is right in the heart of Lancashire.

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And it certainly is beautiful countryside.

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But it's also something else, it's also Middle Earth.

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During the early 1940s, JRR Tolkien regularly visited this part of Lancashire

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as his son John was studying for the priesthood nearby.

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There are local place names that may have been any inspiration to him,

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like Shire Lane.

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The area has also long been connected with black magic and witches.

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Tolkien was renowned for his love of nature and woodland landscapes

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and so it seems quite possible that this particular vista may have inspired him.

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The Hobbit and the Lord Of The Rings were some of my favourite books when I was younger.

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I loved the descriptions of the landscape and the places

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the hobbits and elves and other characters were going through.

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And I can certainly see how Tolkien drew inspiration from this wild landscape.

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I'm heading for the building that brought Tolkien here in the first place -

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the college where his son studied, in the midst of Middle Earth.

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The impressive Stonyhurst College is a Roman Catholic school

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and is one of the largest buildings in the North West.

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It has educated the likes of Sir Arthur Conan Doyle

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and, more recently, rugby stars Kyran Bracken and Will Greenwood.

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The college's history dates back to 1593,

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when it was founded in Northern France.

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With the Reformation in full swing in England, to be a Catholic was dangerous,

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so families sent their children abroad to be educated.

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The college only arrived here, in this impressive building in Lancashire,

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200 years later, when it was safe to return to England.

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Before then, this building was a Catholic family home belonging to the Shireburns,

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a wealthy family in the area.

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David Knight is an ex-teacher and now the archivist here.

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As it was a Catholic house,

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and although Lancashire was fairly remote and relatively safe,

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it wasn't completely safe

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and so they had to build into it

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safeguards to preserve the life of the priests living on site.

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And so we have priest holes. We have a priest hole up a window up there,

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we have escape tunnels from the old chapel, the grating in the corner isn't actually a drain,

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it's the route by which you could escape from the building.

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How has the building been used over the centuries?

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Well, until 1754, the family lived here. Then the family died out.

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It passed through marriage to a family on the South Coast

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who didn't want a mansion in the North of England, and so it was empty for 40 years.

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So, the design of the original building lent itself particularly well to what it's now become?

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It didn't at all, because it was built as a private house, so when they came,

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they got grand, huge rooms on the first floor

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and they got little lock-up rooms with all these doorways, which are in and out.

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You couldn't get around on the ground floor, so it out to be adapted.

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But at first they had no money,

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so it took a long time before they got going.

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But, of course, it's been completely adapted, so the old building is part of the school.

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I can imagine it's still one of the region's main stately buildings?

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Well, this would have been, had it been completed,

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the finest mansion north probably of Watford, I would have thought.

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But it wasn't completed, not until the Jesuits came.

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So now you can see it's complete, how it would have been built originally.

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And it's been extended vastly,

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so now the old mansion forms perhaps only about an eighth

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of the whole size of the building.

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The ancient bricks and mortar of Stonyhurst are truly stunning.

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But it's inside that holds all the mystery and treasures.

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Some of the most interesting old boys are not necessarily famous.

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Here's a good example of that. This is George Lambert Clifford,

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the first student at Stonyhurst, August 29th 1794.

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They had just arrived here after six weeks' journey from the continent.

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And two boys got ahead of the rest of the party,

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trying to be the first to reach the school.

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One stopped at the gateway and rang the bell,

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not realising the mansion was derelict and there was no-one here.

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The other one, this one, ran into the courtyard,

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climbed the steps, tried to open the door and it was locked.

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But lying on the ground was an iron bar.

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He picked up the iron bar and prised the door open.

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So the very first Stonyhurst boy broke into the school.

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There can't be many schools where the first student had to break in to get inside.

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George Clifford. He looks cheeky, like somebody who'd break in.

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The sort who would break into a school.

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What is the significance of the old desks?

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This is one of the old study place desks, as we call it.

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This was built in 1809 and in use until 1883.

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As you can see, the boys who sat here presumably weren't fully occupied

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and they carved their names and initials on the top of it.

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And one of these names has become particularly famous.

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And this is here, A Doyle.

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That's Arthur Doyle - Arthur Conan Doyle.

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And he must have sat at this desk.

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You will notice it's quite a small name compared to some of the others.

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You have got to bear in mind that he didn't sit here until 1870,

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so there was over 60 years of graffiti here by the time he arrived.

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It was probably the only space he could find.

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It was well-spotted, because it is tiny compared to some of these incredible big inscriptions.

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The ones who started it probably wrote

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the biggest names, and the later ones had to fit in wherever they could.

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But there's something even more remarkable about this place than its size or former students.

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It's home to some of the most fabulous and breathtaking remnants of history

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collected from the four corners of the world.

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And I'll soon be able to see some of them first hand.

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But before that, Julia Bradbury explored a different part of the Forest of Bowland,

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and revealed more about its ancient past.

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The exposed and rugged gritstone fells of North Lancashire.

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This heath and heather moorland and the deep valleys that fall gently into the distance,

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are all part of the Forest of Bowland.

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Today, it's grouse shooting that dominates.

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Although it isn't to everyone's taste, managing the landscape for game birds has had an impact.

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And it's not the only way man has influenced the way this countryside looks.

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Later, I'll find out how traditional coppicing and hedge laying have left their mark.

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I'm meeting gamekeeper Keith Scott, who rears partridge and pheasant for the shoots.

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Hello there. Oh good, breakfast - just in time!

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-So what have we got here then?

-This is what we call a hopper.

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It feeds the lowland birds,

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pheasants and partridges.

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We feed them this stuff. This is feed quality wheat.

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-What else would they feed on at this time of year?

-Very little.

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There is nothing much here for them other than what we give them.

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-This is their main food supply, so vital you get that right.

-Yeah.

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As you can see with this feeder here,

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the pheasants and partridges come along, tap that and it dispenses this wheat.

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And while this is available for the pheasants and the partridges, it's also available for the robins,

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-the blackbirds, chaffinches, the blue tits.

-So they all have a little nibble?

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This will see small songbirds through the winter, through the hardest, leanest parts of the year.

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As well as grain, estates like this plant trees

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to protect their birds from predators and provide extra food.

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-Honestly, it's like a banqueting table!

-Just.

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We're heading further into the estate to find out more

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about how Keith manages the native red grouse that run wild here.

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These birds eat heather shoots,

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but digesting such a tough diet isn't easy.

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So Keith has a special supplement to help the food go down.

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-What is this cat litter down here?

-This cat litter, as you call it, is grouse grit.

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This is what grouse eat, the green, fresh shoots of heather.

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It is very nutritionally poor, so grouse take on grit

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and it goes into a compartment in the bird's neck called a gizzard.

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And it's very muscular, so the grouse will take that on, take a few bits of grit.

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It'll mush and pulverise that bit of heather there.

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It'll then be taken through the gizzard, ingested by the bird,

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so he gets every bit of nutritional value from that.

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That's 90% of what he lives on, heather.

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If there wasn't any grit, what would happen to the grouse?

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They would disappear and die. This is as vital as food to a grouse.

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If the land wasn't managed for game birds, it would look very different.

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I'm meeting Christopher Mason-Hornby, the landowner here,

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to find out why he thinks shooting is good for conservation.

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People find it hard in their mind to balance shooting with wildlife conservation, don't they?

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They sound like two opposing forces.

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But the benefit we see by managing the land for shooting

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is that we have a wider variety of wildlife,

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and by reducing the grazing pressure to keep the sheep off the bottoms of the valleys,

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we see a lot of natural regeneration of the native species in the woodland.

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So it becomes a much more rich environment

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for the wildlife to succeed.

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This countryside doesn't look like this by accident.

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Gamekeeping's had a huge influence. But it isn't the only thing that's shaped the Lancashire landscape.

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Coppicing and hedge laying have played their part, too.

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Next, I'm catching up with traditional coppicer Rebecca Oaks,

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to find out how she's helping to manage the ancient woodlands here.

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Like generations before her, Rebecca maintains the area by clearing and felling trees.

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It helps create new open spaces where our wildlife can thrive,

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and generates timber for all kinds of uses.

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-Hello, Rebecca.

-Oh, hi.

-Nice fire going.

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-It's very cosy in here, isn't it?

-What we need on a day like today.

-It certainly is.

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-The outdoor life, living the dream!

-Working with wood and open fires!

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-Yeah.

-This is a good time to coppice,

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because you have no leaves on the trees.

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We wait until the sap's gone down and the leaves are off the trees.

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The whole point of coppicing is to try and use everything for something, you know, and waste nothing.

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And with that in mind, Rebecca cut me something that would come in handy at my next stop.

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I'm off to find out more about the distinctive hedges that criss-cross this countryside.

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Around here field boundaries are marked with complex layered hedges.

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Not a bit of barbed wire or mass-produced fence post in sight.

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Andrew Kirkwood holds the Lancashire crown for the tradition of hedge laying.

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-Hi there, Andrew.

-Hello.

-I brought you a few extra.

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I thought they might be handy for a champion.

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A Lancashire hedge needs to be thick and bushy.

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At 3'6" high, it's the perfect barrier for sheep and cattle.

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The added bonus, it's a wonderful haven for wildlife.

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What makes a champion hedge layer?

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A bit of good luck at times. You need a fair good bit of skill.

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When you look at a branch, when you cut into it,

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you know when it's going to bend, which way.

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-Shall we get this one in then?

-Yeah.

-Shall I have a go?

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-I'll hold it.

-All right, mind your thumb! Mind everything. Here we go.

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'The hazel stake gives strength and support to the new boundary.'

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-How far down are we going?

-Quite a way.

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-There we go. I'll let you finish it.

-I'll just finish it off.

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And after some careful considered hammering, it's really looking the part.

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Excellent. Very good work.

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It is great to see the good old traditions still being used today.

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I'm at Stonyhurst College, which has a surprise around every corner.

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And the best is still to come.

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This is the Arundell Library, one of three libraries on this side of the building.

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And it's one of the most attractive rooms in the college.

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It is. It is exactly what you imagine would be in a building like this.

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I mean, it's not just the... huge amount of books,

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but it's the smell of the place, the history.

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Unfortunately, you'll never capture that on TV, but it has got this wonderful smell.

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-It is fantastic.

-You should bottle it.

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The collections held at Stonyhurst are quite incredible.

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Much of it has been donated to the college by ex-pupils and Jesuit missionaries.

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In the early Reformation years, precious items were sent to the college for safekeeping,

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as having them at home would reveal their Catholic beliefs.

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Many of these curious items are priceless for their part in history.

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The contents of this case are all connected in some way

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with the Royal Family of England, but always the Catholic ones,

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which means they're obviously all going to be very old.

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I'd like to show you this, particularly.

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This is a book of hours, prayer book,

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that belonged to Mary Queen of Scots for much of her life.

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It is written in French, in the style of writing

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that she actually herself used in her handwriting.

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Caracteres de civilite. And it's made of paper.

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The paper, the pages are quite worn. Her fingers will have used this many times each day of her life,

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especially during the imprisonment, she'd resort to this frequently.

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And she's worn it away, so we had to have it repaired.

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But paper, generally, from those days made of rag,

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doesn't wear easily, so you can see how much it would have been used.

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It is fondly, strongly believed, to be the one she took with her

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to the block in 1587 before her head was cut off.

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So it's believed she might have been holding that as she was beheaded?

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It is almost certain, as certain as anything can be from this period.

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Has everything in here got some significance to Mary Queen of Scots?

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Not everything in here to her. This is Bonnie Prince Charlie,

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the tartan that he wore when he was escaping from Culloden.

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And is that an original?

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That is an original piece of a tartan that he wore for four days

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when he crossed from the mainland to the Outer Hebrides.

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And it was soaked by the sea, because they were caught in a storm, and he had to leave it behind.

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Just three fragments have been preserved, and we've got one.

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Well, I do know a little bit about kilts and tartan, and that's a very fine tartan.

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You'd think from that era it would be a much heavier kilt.

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Would you? I don't know much about tartan. This one is the Borrowdale Tartan.

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-Right.

-Borrowdale House on the mainland was where we obtained it.

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-It has been made today into the...

-Yeah, you can see the backing.

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It has been reproduced so that today the girls in the school,

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the ones up to the age of 16, wear tartan skirts

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using the same tartan that Charlie wore all those years ago.

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-Explorer and naturalist Charles Waterton was a pupil of the school in the late 1700s.

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He donated part of his lifelong collection to the school when he died.

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This ancient mummy is just one of his curious items.

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It dates from around 2000 BC.

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A young boy from the Valley of the Kings.

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This is the first folio of Shakespeare,

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which has been in the school for 150 odd years, since this library was opened.

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It came with the rest of the books here from Lord Arundell,

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an old boy of the school who left us his collection.

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What might this book fetch if it were to go to auction?

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Well, it's very hard to say. The imperfections affect the price.

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But I would guess a couple of million, something of that order.

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I am absolutely amazed that you can happily finger a book which is worth so much.

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There can't be many pupils who would be able to read off an original Shakespeare during their studies.

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Well, that must be true. There are very few of these in schools.

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There may be one or two others, but very, very few indeed.

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But we do let the pupils come and look at it.

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We give them gloves. We don't know how clean their hands are.

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And they can turn the pages of whatever play they're studying,

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and derive inspiration, I would have thought,

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from looking at the first folio version of that play.

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What a wonderful piece of history.

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It is a remarkable collection. And we've only scratched the surface.

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What a privilege for the students to have these treasures right at their fingertips.

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Leaving Stonyhurst College, I'm heading north through Lancashire.

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Adam Henson was a little further west when he came to this area for an encounter with wildlife.

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I've travelled down to near the border with Merseyside,

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to meet up with Robert Webster, a farmer who I've been told

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does something quite interesting with his leftover potatoes.

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-Robert, hi.

-Good morning, Adam.

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-Goodness me, you've got plenty of machinery.

-We have, yeah. A yardful!

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-How big is the farm?

-About 400 acres altogether.

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We grow potatoes for processing. They are the main veg crops.

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And once they're lifted then, what do you do with them?

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All our potatoes go for processing to a chip manufacturer for frozen chips.

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So we lift them, fetch them to the farm, we run them over the grader.

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-Any with blemishes are selected out.

-What do you do with waste ones - plough them back in?

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No. They're a tuber and will start to grow again the following spring,

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so they are a problem to us.

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We really like to get them off the farm if we can.

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-What happens to them?

-We use them for stock feed or take them to feed the birds.

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-Feed the birds?

-Yes.

-Fantastic.

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-What sort of birds?

-We feed the swans and the geese,

0:20:250:20:28

and other types of birds at the wildfowl Martin Mere.

0:20:280:20:31

This is Robert's local nature reserve.

0:20:310:20:34

Farmers have been feeding potatoes to the swans for nearly 30 years.

0:20:340:20:38

And in weather like this, they certainly seem glad of them.

0:20:380:20:41

-Have you got some today?

-We have. We've got some on the yard to load up onto a trailer.

0:20:410:20:45

Great. I'll give you a hand. I've never fed swans before.

0:20:450:20:48

There you are. You'll learn something new!

0:20:480:20:50

I'll drive the loading shovel. I'm afraid you'll have to work the hand tube.

0:20:500:20:55

There are nearly 10 tonnes of potatoes here.

0:20:550:20:59

Could be here all day. Just as well we've got the machine.

0:20:590:21:03

A good job, Adam. At least we're putting them to good use.

0:21:080:21:11

Great. Right, now this lot is off to Martin Mere wildlife reserve.

0:21:110:21:16

When this reserve opened in the 1970s,

0:21:190:21:21

there were only a handful of Hooper swans.

0:21:210:21:24

But numbers are on the up. Now around 2,000 swans

0:21:240:21:28

will travel here from Iceland to make the most of this secure roost

0:21:280:21:31

with its plentiful supply of food.

0:21:310:21:34

Feeding the birds potatoes is a great way of recycling them.

0:21:400:21:43

Otherwise, they would be buried as waste.

0:21:430:21:46

It makes sense to the farmers, too, because the swans don't target the potato plants in their fields.

0:21:460:21:53

-Hi, Tom, how are you?

-Hi, Adam. Very well, thank you.

0:21:560:21:59

Tom Clare is the assistant reserve manager.

0:21:590:22:02

Potatoes are a funny thing to feed them. What does it do for them then?

0:22:020:22:07

It fattens the swans up a bit more, gives them more bang for the bucks.

0:22:070:22:11

So during the winter when it's really harsh conditions,

0:22:110:22:14

they need that extra energy which they get out on the fields.

0:22:140:22:18

But feeding them on site is really beneficial for us.

0:22:180:22:21

-And they seem to love them?

-Yeah, they absolutely love the potatoes.

0:22:210:22:24

They feed on them no matter what, even if we feed them grain, there's always a few hundred on potatoes.

0:22:240:22:30

And how does a swan eat a potato? It can't be easy for them.

0:22:300:22:34

It doesn't look particularly easy, but they have a good go at it.

0:22:340:22:37

They peck at it as much as possible, then when they get bits

0:22:370:22:41

they just snap the bits up and mulch it all up.

0:22:410:22:43

It gets easier as the potatoes get older and get more rotten.

0:22:430:22:46

How long will the swans stay here for now?

0:22:460:22:48

They'll stay here until around March

0:22:480:22:51

and around that time the urge to migrate back up to Iceland

0:22:510:22:54

gets stronger and stronger,

0:22:540:22:55

they know they have to get there for breeding.

0:22:550:22:58

And how far have they flown, then?

0:22:580:23:00

Well, it is 800 kilometres or so.

0:23:000:23:02

And 500 of that is over open water.

0:23:020:23:04

So, it's a fairly massive migration, especially for the cygnets.

0:23:040:23:07

When they come here, they're only a few months old

0:23:070:23:10

to make that migration, so it's a really arduous journey for them.

0:23:100:23:13

What a great way to give these beautiful birds a helping hand.

0:23:220:23:26

And use spuds that would otherwise be wasted.

0:23:260:23:28

But it isn't just potatoes they feed the birds here.

0:23:390:23:43

I have got a little job to do before I leave.

0:23:430:23:46

As well as potatoes, at 3 o'clock every day, all the birds get wheat.

0:23:460:23:49

And the idea is that it brings the swans nice and close

0:23:490:23:52

to the public, so they can see them.

0:23:520:23:54

But more importantly, so that the rings on their legs can be read

0:23:540:23:57

so that they can understand all about their migration.

0:23:570:24:01

My journey through Lancashire continues.

0:24:070:24:10

I've cycled north to the town of Chipping in search of some very different creatures.

0:24:100:24:14

Here at Bowland Wild Boar Park,

0:24:180:24:20

they introduced a herd of boar about ten years ago.

0:24:200:24:23

They live in an enclosed area of countryside and I've been given special access to go and feed them.

0:24:230:24:28

When the Forest of Bowland got its name, wild boar were part

0:24:280:24:32

of the native fauna of Britain.

0:24:320:24:34

They were popular game species and kept in large enclosed

0:24:340:24:37

hunting grounds until they gradually died out in the 13th century.

0:24:370:24:42

In recent years, they've made a return to the British landscape

0:24:420:24:46

and even new wild populations have formed

0:24:460:24:49

by escapees of private collections.

0:24:490:24:52

Chris Bailey is a second generation pig farmer

0:24:520:24:55

who has diversified his animal stock to house these beasts.

0:24:550:24:59

He has to have a zoo licence to keep them

0:24:590:25:02

as they're classed as a dangerous animal.

0:25:020:25:05

I'll be right in the middle of them.

0:25:050:25:06

He's getting quite close. Do you need to be wary of them?

0:25:090:25:12

Yeah, this one here's a bit wilder.

0:25:120:25:14

As you can see, she's a bit frightened of us.

0:25:140:25:17

These aren't too bad because we feed them every day

0:25:170:25:20

so they're not hungry, not looking for food.

0:25:200:25:22

If you come across them in the wild and they were hungry,

0:25:220:25:25

you got them cornered, they would probably attack you.

0:25:250:25:28

This is feeding time, they'll be hungry.

0:25:280:25:30

Yep, they come running to the fence.

0:25:300:25:32

You can put one foot over if you want.

0:25:340:25:36

-Just throw it as far as we can.

-Right.

-OK?

0:25:360:25:40

That's it.

0:25:400:25:41

-What is that? Mixed veg...

-Mixed vegetables from the local supplier.

0:25:410:25:45

Potatoes, cabbage leaves, broccoli.

0:25:450:25:50

-All the off cuts, it looks like.

-All the off cuts, yeah.

0:25:500:25:52

What are they here for? Are you trying to reintroduce them or do you breed them for meat?

0:25:520:25:58

My dad got them for a hobby about 15 years ago

0:25:580:26:00

and we decided to open the place up to the public.

0:26:000:26:03

So, basically, they're for public show.

0:26:030:26:06

But the public like to see babies and then when the babies grow up

0:26:060:26:09

you've got to do something with them.

0:26:090:26:12

-We sell them for meat then.

-What would you compare boar meat to?

0:26:120:26:15

It's similar to pork but a lot more gamey.

0:26:150:26:18

It's certainly interesting to see them amongst hill land,

0:26:180:26:22

with forestry, as opposed to a big wide open farm.

0:26:220:26:24

They almost look like they're native. If you got rid of the fences they'd look...

0:26:240:26:28

Yeah, it's their natural habitat - as you can see they're fit, healthy and they love it.

0:26:280:26:34

-What's the right name for...

-We call them boarlets.

0:26:430:26:47

-Boarlets?

-Yes.

0:26:470:26:50

And they've got stripes on them.

0:26:500:26:52

The stripes are for camouflage when they're first-born, in the natural environment they hide from predators.

0:26:520:26:59

-And they are very camouflaged.

-Yeah.

0:26:590:27:01

As they get a bit older, even at this age,

0:27:010:27:04

these are eight to ten weeks old, they start to fade.

0:27:040:27:08

When they get a few month old

0:27:080:27:10

they're the same colour as their parents.

0:27:100:27:12

-Look at the size of him!

-You can tell he's a male one, yeah.

0:27:120:27:16

-He's about twice the size of any of them in here.

-Yeah.

0:27:160:27:19

As you can see, he's got the tusks.

0:27:190:27:22

He's got two at the top and the bottom.

0:27:220:27:25

And as he eats and open and closes his mouth,

0:27:250:27:28

they actually rub together, the tusks, and they're very sharp.

0:27:280:27:31

Chris also has many other animals at the farm who have made

0:27:310:27:35

the Forest of Bowland their home.

0:27:350:27:37

Well, it's obviously not just wild boar.

0:27:410:27:43

How did you end up with meerkats?

0:27:430:27:47

Well, we like to have a different range of animals on the park.

0:27:470:27:50

You know, the people like the meerkats, they love them.

0:27:500:27:53

It's not always, as we've seen - sunny and nice and warm.

0:27:530:27:57

So, do all these animals like living here?

0:27:570:28:00

They seem to get on very well here.

0:28:000:28:04

As long as they've got lots of food and they've got a nice, warm hut

0:28:040:28:07

with lots of straw bedding in the huts,

0:28:070:28:09

these actually have got wool in the hut,

0:28:090:28:12

they roll up in the wool and keep nice and warm.

0:28:120:28:15

So, as long as they've got lots of food, lots of bedding and keep dry,

0:28:150:28:19

they seem absolutely fine.

0:28:190:28:21

You've come a long way from being a pig farmer?

0:28:210:28:23

A very long way, yeah.

0:28:230:28:25

I never expected to meet such exotic beasts in the heart of Lancashire.

0:28:250:28:30

When Matt Baker visited this part of the world,

0:28:300:28:33

he was concerned with a much more traditional animal.

0:28:330:28:36

Sitting up on the western side of the Pennines

0:28:400:28:42

and close to the Lancashire coast,

0:28:420:28:45

the Forest of Bowland gets more rainfall than most places in the UK.

0:28:450:28:48

It's a perfect climate for lush grassland, so there's no surprise

0:28:480:28:52

that Lancashire's cheese-making history is very mature indeed,

0:28:520:28:56

dating back to the 12th century. But not all of the milk

0:28:560:28:59

that goes into some of this traditional cheese

0:28:590:29:01

comes from the animal that you might expect.

0:29:010:29:04

On this farm in Chipping, Simon Scott milks 450 Friesland sheep

0:29:060:29:10

11 months of the year.

0:29:100:29:12

Originally from Holland, they're the best breed for milking.

0:29:120:29:16

Well, what a lovely parlour, this is, Simon, isn't it?

0:29:190:29:23

It looks like a miniature version of a cow dairy, basically.

0:29:230:29:27

It is, it's just exactly the same as a cow parlour, just a smaller version

0:29:270:29:31

and two clusters, really. It's the same layout, completely.

0:29:310:29:35

Here they come, here are the girls. They don't know me, so I'll look away.

0:29:350:29:39

-They usually come in order, anyway.

-Do they?

-Yeah.

0:29:390:29:43

An incredible system you've got here, these little boards.

0:29:430:29:46

When we first designed it, we didn't know how it would work

0:29:460:29:49

and straight off, it worked tremendously well.

0:29:490:29:52

Put some units on.

0:29:520:29:53

There now, darling. How about that? Good girl.

0:29:560:29:59

How much milk do they produce then, Simon?

0:30:040:30:06

We're averaging 2.5 litres a day.

0:30:060:30:08

It must be quite a quick process then?

0:30:080:30:11

Yeah, it's a quick process. We're putting, at peak time,

0:30:110:30:16

400 through in about two-and-a-half hours.

0:30:160:30:18

You'll get the hang of it when you've done 400.

0:30:180:30:21

-Is that all right? Is that on?

-There we go, you're on, you're away.

0:30:220:30:26

Compared to a cow, Simon gets a fraction of milk per animal.

0:30:270:30:32

But sells it at a much higher price per litre.

0:30:320:30:35

Trying to compare with a dairy cow, you do have to milk the numbers.

0:30:350:30:40

But you are looking at 97-8 pence a litre for sheep's milk

0:30:400:30:44

compared to in the twenties...

0:30:440:30:47

-Low twenties these days.

-Yeah.

0:30:470:30:49

-Pull it up or down?

-Down.

-Down.

0:30:540:30:57

The door opens, next one through.

0:30:570:31:01

SHEEP BLEAT

0:31:010:31:02

So, how do you think it compares to milking cows, then?

0:31:020:31:07

It's certainly a lot cleaner. And, I have to say, from a sheep farmer's

0:31:070:31:11

point of view, it feels a bit odd, but it's great. Very quirky.

0:31:110:31:15

My father, at the beginning when we first started milking sheep,

0:31:150:31:19

wondered what we were doing. He really did.

0:31:190:31:22

And the first ten sheep that we had through the parlour,

0:31:220:31:25

ten or 11 years ago,

0:31:250:31:27

I always remember him saying to me,

0:31:270:31:29

what on earth have we let ourselves in for?

0:31:290:31:31

-Really?

-Ever since then, it seems to have taken off.

0:31:310:31:34

Demand for Simon's milk is up 10% year-on-year.

0:31:340:31:38

It contains more zinc and calcium than cow's milk

0:31:380:31:41

and it's easy to digest. Just down the road from here is Leagram's Dairy,

0:31:410:31:45

where I'm going to help turn Simon's milk into cheese.

0:31:450:31:49

-Hello, how you doing?

-Fantastic!

-I'm here.

0:31:490:31:51

And you bought some milk with you. Are we going to make some cheese together?

0:31:510:31:55

Well, I hope so, yes. Do you want to grab that side? There we are.

0:31:550:31:59

First, Bob adds a starter culture to the milk. This helps the cheese

0:31:590:32:02

to form. Then he adds an enzyme called rennet to set it.

0:32:020:32:06

One hour later, it's time to separate the curds from the whey.

0:32:060:32:09

And I want you to pull it across towards the other side. All right?

0:32:090:32:15

-It's quite tough.

-Can you see?

-Is it very different making

0:32:150:32:20

sheep's cheese like this as opposed to cow's cheese?

0:32:200:32:23

There's a lot more solids in sheep's cheese. The cow's milk, you'd whip that cutter through no problem.

0:32:230:32:29

It would be a lot softer. You are having difficulty - you are forcing the curds up at the other end.

0:32:290:32:34

Now, put your hand in

0:32:340:32:36

and just gently move the curds. Can you see all the liquid coming

0:32:360:32:39

-through now?

-Yeah, yeah, yeah.

-It's extremely good for your skin,

0:32:390:32:44

-sheep's milk. So you're getting it from the outside as well as the inside.

-Wow.

0:32:440:32:48

How many other cheesemakers make sheep's cheese?

0:32:480:32:51

In this area, we've probably got another five cheese producers, producing fantastic sheep's cheese.

0:32:510:32:57

So it's very popular then?

0:32:570:32:58

Very popular. We're getting more adventurous though, cheesemakers.

0:32:580:33:02

I think we'll be rivalling the French.

0:33:020:33:04

Once separated, it's put into small sieves so the remaining whey can drain out.

0:33:040:33:09

It's then left for 24 hours to reduce and become cheese. Like all Bob's cheese,

0:33:090:33:14

it's finished with a coat of wax to keep it fresh and free from germs.

0:33:140:33:18

For you, then, as a cheese maker, do you prefer sheep's cheese,

0:33:180:33:21

cow's cheese, goat's cheese?

0:33:210:33:23

Sheep's cheese is fantastic.

0:33:230:33:24

Sheep's cheese is easy to digest, the fat globules are very small,

0:33:240:33:28

so they're a lot easier to digest.

0:33:280:33:31

And especially for people with eczema and skin problems,

0:33:310:33:34

sheep's milk is absolutely wonderful. We just break it open.

0:33:340:33:37

-Look at that.

-It's lovely and white, isn't it?

0:33:370:33:41

So we'll just try a little piece, cut a wedge off for you. Look at that, it's lovely and soft.

0:33:410:33:48

-Well, it looks delicious.

-Slightly lemony.

0:33:480:33:53

-Melts in your mouth.

-It does melt in your mouth. Do you know,

0:33:550:33:58

I didn't really know what to expect but it's very, um...

0:33:580:34:01

There's a little bit of a tang with it.

0:34:010:34:03

-It's very creamy, isn't it?

-Very creamy, yeah.

0:34:030:34:06

Back on my bike, my journey continues. I am en route to Burnley.

0:34:200:34:25

Along the way, I have been distracted by some striking

0:34:280:34:31

structures dotted about the county. Mainly on the hilltops.

0:34:310:34:34

These modern art installations are a series of 21st century landmarks known as the panopticons.

0:34:340:34:41

Constructed over a six-year period as symbols of the renaissance of the area.

0:34:410:34:46

This one, called Atom, is above the town of Colne.

0:34:460:34:51

Its striking shape gives stunning windows onto the countryside below.

0:34:510:34:56

And the next one is on my route,

0:34:560:34:59

so I get to stop and see it up close.

0:34:590:35:02

It watches over the town of Burnley.

0:35:020:35:05

This is called the Singing Ringing Tree.

0:35:070:35:12

And, as well as looking amazing up on the hilltop,

0:35:120:35:15

it makes a really interesting sound.

0:35:150:35:17

Quite eerie.

0:35:170:35:19

It's designed so that, on a windy day,

0:35:190:35:22

and it is really, really windy today,

0:35:220:35:25

the wind whistles through it.

0:35:250:35:28

It's designed to look like a hawthorn tree

0:35:330:35:35

And, from a distance, does exactly that.

0:35:350:35:39

Out here, the only thing the noise will be bothering is the sheep.

0:35:390:35:43

The Panopticons have led me through Lancashire to my next stop in Bacup.

0:35:430:35:48

This is Lee Quarry, a mountain biker's paradise

0:35:480:35:51

set in a disused quarry full of jumps and drop-offs

0:35:510:35:55

and some of the biggest berms in the UK.

0:35:550:35:58

I might well be known for cycling but this is going to be a real challenge.

0:35:580:36:03

I've cycled around the world. I know my way around a bike.

0:36:030:36:06

But these guys really are incredibly skilled.

0:36:060:36:09

It's so technically difficult.

0:36:090:36:11

They just make it look easy.

0:36:110:36:14

Alastair Clarkson is a world-class trial biker.

0:36:140:36:16

He helped to create some of these crazy tracks and jumps.

0:36:160:36:20

-Fantastic.

-How are you doing?

0:36:280:36:29

-I'll need to borrow that.

-Help yourself. Help yourself.

0:36:290:36:32

What's the history of this place

0:36:320:36:34

and what makes it good for mountain biking?

0:36:340:36:37

I've been coming here for years.

0:36:370:36:39

It's just fantastic for natural competition practice.

0:36:390:36:44

The rocks lend themselves really well for the type of riding I do. A bit of trials riding.

0:36:440:36:48

Has it become a bit of a Mecca in Lancashire for mountain biking?

0:36:480:36:51

I'd say more than Lancashire.

0:36:510:36:53

It's become a Mecca in the whole of the UK.

0:36:530:36:55

It's one of the top places in the UK

0:36:550:36:57

for trials riding, cross-country riding, everything.

0:36:570:37:00

So is there anything I should know

0:37:000:37:02

before risking life and limb on these things?

0:37:020:37:05

-Rule number one, don't try to sit down.

-Right.

-That will hurt.

0:37:050:37:09

The brakes are very powerful, so you want to be careful of those.

0:37:090:37:13

And watch out for the pedals. You're not clipped in and they are sharp.

0:37:130:37:17

So be careful.

0:37:170:37:18

Right, one of the most vital things to learn for trials

0:37:250:37:30

and general mountain-biking is balance.

0:37:300:37:32

Track stand, which is learning how to balance the bike without moving,

0:37:320:37:36

without putting your feet on the floor.

0:37:360:37:38

So I reckon that's the best place to start.

0:37:380:37:41

Basically, brakes are quite important for this.

0:37:410:37:44

You want to turn your handlebars slightly, brakes on.

0:37:440:37:48

Keep your upper body level with the handlebars.

0:37:480:37:50

It's a case of just standing on the bike and using your hips and knees

0:37:500:37:54

to correct the bike.

0:37:540:37:56

-Basically, easy as that.

-Easy as that.

0:37:580:38:00

Starting on a track stand is harder than coming into a track stand.

0:38:030:38:07

That's it.

0:38:070:38:09

-You're a natural.

-Not quite as smooth as yours, but...

0:38:110:38:13

That's pretty good, though. That's pretty good.

0:38:130:38:18

Now, it's getting a bit more technical now.

0:38:180:38:20

If we try and get you to move the back wheel around,

0:38:200:38:23

which means using the front brake, lifting up the back wheel and putting it where you want.

0:38:230:38:28

And, again, that all in your upper body and your hips.

0:38:280:38:31

It's best if you can do it from rolling.

0:38:310:38:33

Roll along, turn into it, then look with your head where you want to be,

0:38:330:38:37

twist your hips, front brake on,

0:38:370:38:39

and then put the back wheel where you want it.

0:38:390:38:41

It should look a little something...

0:38:420:38:45

It's a case of eyeing up where you want it to go and putting it there.

0:38:490:38:53

Hmm, if I could do that, what would you learn next?

0:39:050:39:09

I'd say the bunny hop.

0:39:090:39:11

Should end up looking...

0:39:110:39:13

Wheel that. That's it.

0:39:200:39:22

It's both at the same time, though, isn't it?

0:39:250:39:28

First down.

0:39:310:39:32

There are around eight kilometres of mountain-bike trails here.

0:39:340:39:37

Many of these are black and red coded, which means they are tough.

0:39:370:39:41

But there is something for all levels here.

0:39:410:39:44

You just need to be a massive bike fan.

0:39:440:39:46

Soon, I'll be back on my own bike and heading for my final destination.

0:39:550:40:00

But first, here's Adam Henson trying a local delicacy.

0:40:000:40:04

The Moon Valley, in the heart of rural Lancashire,

0:40:060:40:09

has a long tradition of farming livestock.

0:40:090:40:12

It's famous for its lamb and beef cattle.

0:40:120:40:15

I'm here to meet a couple who want us to serve up a different kind of Sunday roast.

0:40:210:40:25

But there's no lamb or beef here, only goats.

0:40:250:40:30

You might be used to the idea of goat's cheese,

0:40:300:40:32

but these animals are bred for their meat, not their milk.

0:40:320:40:36

This is one of only a handful of farms that do this in the UK,

0:40:360:40:40

and the business is a runaway success.

0:40:400:40:43

It's all the idea of Sharon Peacock, who runs the farm with her husband, Chris.

0:40:430:40:49

Goats aren't everyone's choice of animal. How did you get into them?

0:40:530:40:56

Almost by accident.

0:40:560:40:57

We got four goats originally. We tried the meat ourselves.

0:40:570:41:01

Friends and family took a lot off us,

0:41:010:41:03

so we increased in size, and we've kept doing that to supply demand.

0:41:030:41:07

Demand's massive. The last few years, it's gone out the window. We can't supply the demand out there.

0:41:070:41:14

In just a few years, the herd's grown to 400.

0:41:150:41:18

But goat meat is still an unusual thing to see on a British menu.

0:41:190:41:24

Why do you think it hasn't been so popular over here?

0:41:240:41:27

It's got a reputation for being on the dry and tough side,

0:41:270:41:30

which was once probably the case.

0:41:300:41:33

These days, with Boer goat meat, we don't find that any longer.

0:41:330:41:36

This is not dry or tough,

0:41:360:41:38

and it's not overly strong in flavour.

0:41:380:41:41

It's got a reputation for being "goaty". Boer goat meat shouldn't taste like that.

0:41:410:41:46

Boer goats were brought here from South Africa, where they were farmed

0:41:500:41:54

especially for their meat.

0:41:540:41:56

I'm keen to get a good look at them.

0:41:580:42:00

These goats are very different to dairy goats. What have we got here?

0:42:000:42:04

We've got two goats. You've got a pure-bred Boer, 100%, female.

0:42:040:42:09

And this is Smashie. She's a first cross dairy cross.

0:42:090:42:13

You can see obvious differences between them.

0:42:130:42:16

But if you look at the coverage on the back,

0:42:160:42:19

you've got more meat on this animal. You can feel meat down the back,

0:42:190:42:23

that muscle down the side of the spine is where you get the meat from.

0:42:230:42:26

So this more dairy type is just slightly more angular,

0:42:260:42:31

less meat on the bone and a bit taller?

0:42:310:42:34

That's the main difference.

0:42:340:42:35

I've got some goats on my farm, but they're more to sell as breeding animals than for meat.

0:42:380:42:43

Way to a goat's heart, a bit of food.

0:42:430:42:45

-Yeah.

-Let me have a bit.

0:42:450:42:49

But they can be very smelly.

0:42:490:42:52

You stinky billy.

0:42:520:42:54

-Go away, you smell!

-No, he doesn't!

0:42:570:42:59

Well, this certainly seems to be working for Sharon,

0:43:020:43:05

but I'm off to meet her husband Chris to get a bit more hands-on.

0:43:050:43:08

Goats are fairly high-maintenance, and there's one job going on that I can lend a hand with.

0:43:080:43:14

It's a job that requires a lot of patience and a steady hand.

0:43:150:43:20

Hi, Chris, hard at work?

0:43:200:43:22

-Yeah.

-Do you have to trim the feet a lot?

0:43:220:43:24

We tend to find we trim them about every three months.

0:43:240:43:28

Because they run outside on the soft ground and don't run across concrete a lot,

0:43:280:43:32

they do grow fast. It's a bit back-aching when you've done 100.

0:43:320:43:38

There's a set of foot trimmers behind you. Have a go.

0:43:380:43:43

Right then, Mrs Goat. Now, when I trim my goats at home, I sit them down, but you're standing up.

0:43:430:43:48

With the goats, because there's not a cushion of wool on them,

0:43:480:43:52

they stand better and are more comfortable stood up.

0:43:520:43:57

-And how do you go about selling it?

-We sell it from the farm gate here.

0:44:020:44:08

And we also send it out through the post.

0:44:080:44:10

-We're selling as much as we can produce, and not struggling to do it.

-Two more?

0:44:100:44:15

If you like, yeah.

0:44:150:44:17

Sharon and Chris really think that goat meat is brilliant,

0:44:200:44:24

and worthy of much more than just a curry.

0:44:240:44:27

But can it ever compete with our traditional Sunday roast of beef or lamb?

0:44:270:44:33

I'm off to meet an expert to find out.

0:44:340:44:36

Goat meat is low in fat,

0:44:360:44:39

low in cholesterol and low in calories, but how does it taste?

0:44:390:44:44

Nigel Howarth is a Michelin-starred chef.

0:44:450:44:48

He runs a couple of award-winning restaurants in Lancashire.

0:44:480:44:51

Today, he's cooking up a goat shoulder to prove that it can replace the traditional roast.

0:44:510:44:55

-Nigel.

-Adam.

-How are you?

-Very well indeed.

0:44:550:44:58

So are you sold on the idea of serving goat in your restaurants?

0:44:580:45:03

Yeah, I really like goat.

0:45:030:45:04

-I've got some shoulder of goat to show you.

-What do your customers think?

0:45:040:45:08

They love it. It's a beautiful piece of meat.

0:45:080:45:11

It looks lovely and tender, but we're going to slow-cook this.

0:45:110:45:14

Nigel coats the goat in garlic and a good sprinkling of salt.

0:45:170:45:21

Here's one I prepared earlier.

0:45:210:45:24

-Beautiful. Look at that.

-Slow-cooked shoulder of goat.

0:45:240:45:27

-Looks lovely.

-Yeah. I'm going to prepare that for you right now.

0:45:270:45:31

-I'll get a seat in the restaurant, shall I?

-Absolutely. Be quick!

0:45:310:45:36

Now, this is the life. Roast dinner with all the trimmings on the way.

0:45:360:45:41

That looks magnificent. Wonderful.

0:45:410:45:46

Now, you marinated this overnight in quite a long process. Could you do it for an afternoon or Sunday roast?

0:45:480:45:55

Yeah, you can. You could do it like you would roast any shoulder of lamb

0:45:550:45:59

or pork, just pop it in the oven and roast it for three or four hours,

0:45:590:46:03

and it will still drop off the bone.

0:46:030:46:05

It's like a very flavoursome lamb, isn't it? Delicious.

0:46:050:46:08

I would definitely serve this in my house for Sunday roast.

0:46:080:46:12

-Absolutely.

-Magnificent.

0:46:120:46:14

From the quarry in Bacup,

0:46:190:46:21

I've headed west to the pretty town of Rawtenstall, and to Mr Fitzpatrick's,

0:46:210:46:27

where I'll hopefully get a real flavour of the people here.

0:46:270:46:30

This is Britain's last original Temperance Bar,

0:46:300:46:34

and if you're not sure what a Temperance Bar is,

0:46:340:46:37

I'll be heading in to try a drink with a difference,

0:46:370:46:40

straight after the Country Tracks weather for the week ahead.

0:46:400:46:45

.

0:48:500:48:57

I've been on a journey through Lancashire,

0:49:060:49:09

starting in the Forest of Bowland.

0:49:090:49:11

I witnessed the amazing collections at Stonyhurst College.

0:49:110:49:15

I fed the wild boars in Chipping

0:49:150:49:17

and I visited the panopticon art near Burnley,

0:49:170:49:20

before testing my bike skills in Bacup.

0:49:200:49:22

Now I'm spending the final part of my journey

0:49:220:49:26

here in Rawtenstall. I've stepped back in time

0:49:260:49:30

into Mr Fitzpatrick's Temperance Bar,

0:49:300:49:33

the last remaining bar of its type in the UK.

0:49:330:49:36

It has been serving non-alcoholic drinks to the local people

0:49:360:49:40

for well over 100 years. But the Temperance movement has been around

0:49:400:49:44

in this country for almost 200 years, a social movement

0:49:440:49:48

encouraging reduced use of alcohol.

0:49:480:49:50

In 1832, a Lancashire chap, Joseph Livesey, introduced a more hardline attitude,

0:49:500:49:55

requiring members of the Temperance movement to sign a pledge

0:49:550:49:59

to abstain from alcohol completely.

0:49:590:50:01

He blamed alcohol for many social problems, including poverty and unemployment

0:50:010:50:06

amongst the working classes,

0:50:060:50:08

during a time when Lancashire was an important industrial county,

0:50:080:50:13

particularly in cotton production.

0:50:130:50:15

Roll on 60 years, and Mr Fitzpatrick arrived in Lancashire.

0:50:190:50:26

Chris Law is the current owner of this quirky little bar.

0:50:260:50:30

Stepping in felt like stepping into another world,

0:50:300:50:33

or maybe another time,

0:50:330:50:34

not just because the products on the shelves look different to most shops,

0:50:340:50:39

but the smell. It's amazing. What is it that creates that?

0:50:390:50:43

It's a combination of the herbs and spices in the drinks we sell.

0:50:430:50:47

And it's embedded into the walls over so many years.

0:50:470:50:50

But luckily, it's still there lingering around.

0:50:500:50:53

People do mention that a lot. Some come just for the smell.

0:50:530:50:58

What would you say is your most popular drink?

0:50:580:51:01

I'd like to say they're all popular.

0:51:010:51:03

Everybody has a popular drink. We have seven flavours at the moment.

0:51:030:51:09

The most recognisable one would be the black beer and raisin.

0:51:090:51:14

-Blackberry and raisin?

-Black beer and raisin.

0:51:140:51:17

-Black beer?

-It has a malty taste, with a touch of raisin to it.

0:51:170:51:21

-So it's got the word "beer" in there, but it's non-alcoholic?

-No, it's all boiled off.

0:51:210:51:26

I quite fancy trying one.

0:51:260:51:27

-Is that possible?

-Of course you can.

-A black beer and raisin.

0:51:270:51:30

So what do you need to do to make the drinks?

0:51:320:51:36

Well, we put in the flavoured drink itself, OK?

0:51:360:51:40

Then we add...the secret ingredient,

0:51:420:51:45

which you won't get to know what it is.

0:51:450:51:47

-Right.

-And then sparkling water.

0:51:470:51:51

It's called black beer because it has a head on like that.

0:51:540:51:59

-It looks like a glass of beer.

-It kind of does look like a beer.

0:51:590:52:02

-Cheers.

-It's a malty taste.

0:52:020:52:04

It's pretty good, that. Yeah, it's quite fruity, quite thick.

0:52:080:52:13

It's not what you would normally expect with a cordial

0:52:130:52:17

or anything like that. It's a lot thicker. It's a stronger flavour.

0:52:170:52:21

How did you personally get involved in making non-alcoholic drinks?

0:52:210:52:24

Well, the Temperance Bar came up for sale.

0:52:240:52:28

I've had it 11 years now. I knew the gentleman who had it previous.

0:52:280:52:33

I also knew Malachi Fitzpatrick.

0:52:330:52:35

He was a great friend of the family. And when it came up for sale,

0:52:350:52:39

I thought that it would be like a relaxation up to my retirement,

0:52:390:52:43

because I used to be a welder.

0:52:430:52:46

-Right.

-But then I realised it was a lot harder than that,

0:52:460:52:50

and I'll probably be here till 95, not 65. I wouldn't like anybody else

0:52:500:52:54

to take it over if they were not going to keep it like it is, like it should be.

0:52:540:52:59

Keeping the tradition.

0:52:590:53:01

-How is it seen in the community, in the town?

-It's a landmark.

0:53:010:53:07

-People are proud of it?

-If you were to walk up the street now

0:53:070:53:11

and ask anybody where Fitzpatrick's is -

0:53:110:53:14

"Here, lad. Go down the road a bit there. Get in there for a warmer."

0:53:140:53:20

The British Temperance movement, although becoming very popular,

0:53:200:53:24

never actually achieved prohibition as in America,

0:53:240:53:28

and it gradually lost support as its followers dwindled.

0:53:280:53:32

However, there still are members today, like the Hindley family,

0:53:320:53:36

who are passionate about their cause.

0:53:360:53:40

A lot of Temperance people did wonderful things.

0:53:400:53:44

They used to have Temperance days and get on trains and go to the seaside.

0:53:440:53:48

That's probably the only way the child would have a holiday,

0:53:480:53:52

one day at the seaside with the Temperance people.

0:53:520:53:56

So they had a big influence on the Lancashire people.

0:53:560:54:01

They loved the Temperance movement, because they went out and did things.

0:54:010:54:06

Have you never drunk alcohol?

0:54:060:54:08

-Yes.

-You've never drunk alcohol?

0:54:080:54:10

-I have.

-So did you personally not want to drink alcohol?

0:54:100:54:14

Yes. The family drank, and I saw what happened. Then I found out

0:54:140:54:20

the harmful effects, and I didn't really want to have these things

0:54:200:54:27

happen to me, health-wise.

0:54:270:54:28

And I saw the people and what happened to the people,

0:54:280:54:32

-so that made my mind up.

-And this is your family now?

-This is my family.

0:54:320:54:39

My daughter and granddaughter. My beautiful granddaughter.

0:54:390:54:42

What's it like now, three generations?

0:54:420:54:45

Do you both follow the Temperance movement? Do you have your own opinions on alcohol?

0:54:450:54:51

I'm teetotal.

0:54:530:54:54

And I enjoy the health benefits that come with being teetotal.

0:54:540:55:01

And I like to be able to help my friends and neighbours out,

0:55:010:55:05

and let them know the harmful effects of alcohol.

0:55:050:55:09

But they can see them. Everybody can see them, so it's wonderful to come

0:55:090:55:13

to places like Fitzpatrick's, to enjoy non-alcoholic beverages

0:55:130:55:18

and enjoy each other's company.

0:55:180:55:21

How does this work in modern society? You're the granddaughter.

0:55:210:55:25

How do you feel it works with the way life is now?

0:55:250:55:29

Yes. My whole life, I've been brought up with it,

0:55:290:55:33

with going around telling people

0:55:330:55:38

and meeting people where alcohol has affected their lives.

0:55:380:55:42

I have learnt that... well, I obviously don't want to end up like that.

0:55:420:55:47

And I see some of my friends maybe going down that path.

0:55:470:55:52

I've tried to stop them.

0:55:520:55:54

I've got a wonderful thing here about alcohol, the great remover.

0:55:540:55:57

-Would you like me to read it?

-What is it?

-It's wonderful.

0:55:570:56:02

"Alcohol, the great remover." What's this talking about?

0:56:020:56:05

This is talking about what it does. This is the gist of the story.

0:56:050:56:09

"Alcohol, the great remover.

0:56:100:56:12

"The dry cleaner says alcohol removes stains from clothing.

0:56:120:56:17

"This is correct. Alcohol will also remove the summer clothes,

0:56:170:56:22

"the winter clothes, the spring clothes,

0:56:220:56:25

"the autumn clothes, not only from the back of the man who drinks it,

0:56:250:56:29

"but from his wife and his children as well.

0:56:290:56:32

"Alcohol has no equal as a remover of the best things in life."

0:56:320:56:38

The Temperance movement is clearly alive in the Hindley family.

0:56:390:56:43

Not an easy commitment to make in modern society.

0:56:430:56:46

My journey through Lancashire honestly has surprised me,

0:56:460:56:50

from exploring this landscape, hearing about its history,

0:56:500:56:53

seeing some of the wildlife, and of course testing my skills on the bike.

0:56:530:56:58

The very last stop on my journey through Lancashire is a visit

0:56:580:57:02

to another panopticon sculpture at the top of a very steep hill.

0:57:020:57:07

This interesting looking structure is called Halo.

0:57:090:57:14

It sits on the hilltop above the village of Haslington.

0:57:140:57:17

What's particularly special is, at dusk, the lights come on.

0:57:170:57:21

Subtitles by Red Bee Media Ltd

0:57:440:57:47

E-mail [email protected]

0:57:470:57:50

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