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Here in Shropshire is a farm frozen in time, lost in Victorian rural England. | 0:00:02 | 0:00:09 | |
Last year, Ruth Goodman, Alex Langlands and Peter Ginn | 0:00:09 | 0:00:14 | |
brought it back to life, as it would've been in the 1880s. | 0:00:14 | 0:00:18 | |
Under the watchful eye of their landlord, Thomas Acton, they enjoyed many successes... | 0:00:20 | 0:00:26 | |
Cute and cuddly! | 0:00:26 | 0:00:28 | |
..and tasted failures. | 0:00:28 | 0:00:30 | |
It's the first time sowing the crop myself and then, come the big day, he's lame. | 0:00:30 | 0:00:35 | |
As their time on the farm ended, it was a year that none of them would ever forget. | 0:00:35 | 0:00:41 | |
Now they're returning to the farm... | 0:00:41 | 0:00:45 | |
-Come in! -..to celebrate a Victorian Christmas... | 0:00:45 | 0:00:49 | |
Pangs of expectation. | 0:00:49 | 0:00:51 | |
Pangs of expectation! | 0:00:51 | 0:00:53 | |
..on a grand scale. | 0:00:53 | 0:00:55 | |
They'll learn new skills... | 0:00:59 | 0:01:01 | |
Oh, good grief! | 0:01:01 | 0:01:03 | |
..and be tested to the limit as they return once more to life on the Victorian Farm. | 0:01:03 | 0:01:09 | |
-Don't spoil it! -OK! | 0:01:09 | 0:01:11 | |
So here's to hard-working Victorian farmers. Cheers. | 0:01:11 | 0:01:17 | |
Before the Christmas festivities begin, the team must get the farm ready for winter. | 0:01:25 | 0:01:31 | |
That means bringing in new livestock... | 0:01:31 | 0:01:34 | |
-What are you looking for? -Just to see if he's got his manly bits about him. | 0:01:34 | 0:01:38 | |
..stockpiling food for themselves... | 0:01:38 | 0:01:42 | |
If you don't put your back into it, | 0:01:42 | 0:01:44 | |
you really notice the difference. | 0:01:44 | 0:01:46 | |
..and the animals. | 0:01:46 | 0:01:49 | |
I think we're going to get a really good crop off of this. | 0:01:49 | 0:01:51 | |
But farmers are always at the mercy of the weather. | 0:01:51 | 0:01:55 | |
It's been a year since the team left the Victorian farm. | 0:02:02 | 0:02:07 | |
They have an appointment with the estate's owner Mr Acton, | 0:02:07 | 0:02:11 | |
and his son Rupert is on his way to take them there. | 0:02:11 | 0:02:14 | |
-Rupert's picking us up, isn't he? -I believe so. What time did he say? | 0:02:15 | 0:02:18 | |
He said... I think it's three o'clock. | 0:02:18 | 0:02:21 | |
-Glad to be back? -It's weird, isn't it? | 0:02:21 | 0:02:23 | |
-It is a bit strange. -It is a bit strange coming back. | 0:02:23 | 0:02:25 | |
Looking forward to seeing Mr Acton again, though. | 0:02:25 | 0:02:27 | |
Catching up with the affairs of the farm, see what's happened over the last year. | 0:02:27 | 0:02:32 | |
Hello! What a welcome! | 0:02:35 | 0:02:37 | |
Has it been a busy year while we've been gone? | 0:02:42 | 0:02:43 | |
It certainly has, yes... | 0:02:43 | 0:02:45 | |
Rupert's got big plans for the team. | 0:02:45 | 0:02:48 | |
I would like you to recreate a Victorian Christmas at Acton Scott. | 0:02:48 | 0:02:52 | |
-Right. -What, for the whole estate? | 0:02:52 | 0:02:54 | |
-Yes. -Oh, my giddy aunt! | 0:02:54 | 0:02:57 | |
'When Rupert said that we're to do Christmas for everybody,' | 0:02:57 | 0:03:03 | |
there's a bit of me that's a bit daunted, I suppose, | 0:03:03 | 0:03:05 | |
but I'm also quite excited about it because I do like entertaining. | 0:03:05 | 0:03:09 | |
I like putting on a big spread. | 0:03:09 | 0:03:11 | |
So this Christmas feast you want us to lay on - what sort of scale are we talking about? | 0:03:11 | 0:03:16 | |
I would think in the order of 30-40 individuals. | 0:03:16 | 0:03:20 | |
For me personally, Christmas is about coming together. | 0:03:20 | 0:03:23 | |
It's going to be about uniting a community. | 0:03:23 | 0:03:25 | |
The Victorians did invent Christmas. | 0:03:25 | 0:03:28 | |
They made it what it is today. | 0:03:28 | 0:03:30 | |
They brought us Christmas cards, paper decorations, crackers, and of course Christmas trees. | 0:03:30 | 0:03:34 | |
I'm sure I've seen some amazing large-scale decorations in the book... | 0:03:34 | 0:03:39 | |
As far as this Victorian Christmas is concerned, well, I remain to be convinced. I'm a bit of a Scrooge. | 0:03:39 | 0:03:44 | |
I really can't stand the sort of modern commercial Christmas, | 0:03:44 | 0:03:47 | |
and in many ways I blame the Victorians for that. | 0:03:47 | 0:03:50 | |
There's the hall. | 0:03:50 | 0:03:52 | |
Looking forward to seeing Mr Acton. | 0:03:52 | 0:03:55 | |
Welcome. | 0:03:55 | 0:03:58 | |
Ah, Mr Acton, good to see you again. | 0:03:58 | 0:04:01 | |
-Are you well? -Yes, thank you. -Jolly good. -Hello, Peter. | 0:04:01 | 0:04:04 | |
Hello, Mr Acton. Pleasure to see you. | 0:04:04 | 0:04:07 | |
-Hello! -That's a good firm handshake. | 0:04:07 | 0:04:11 | |
Well, it's certainly good to be back, Mr Acton. | 0:04:13 | 0:04:15 | |
Yes. Well, we're just coming to the busy time of year and I'm very glad to have you. | 0:04:15 | 0:04:21 | |
Jolly good. | 0:04:21 | 0:04:23 | |
Christmas may be a few months away, but preparations must start well in advance. | 0:04:23 | 0:04:28 | |
I'm sure you'll be more than capable of doing it. | 0:04:28 | 0:04:31 | |
To get through the winter, the Victorian farmer needed a good stock of hay to feed his animals. | 0:04:31 | 0:04:37 | |
The survival of his farm depended on it. | 0:04:39 | 0:04:45 | |
Well, now, | 0:04:45 | 0:04:46 | |
this is the first task. Right. | 0:04:46 | 0:04:49 | |
This is a meadow which has grass and clover, and we want to have it made | 0:04:49 | 0:04:55 | |
into hay for next winter's animals to live on. Right. | 0:04:55 | 0:04:59 | |
So the hay harvest is going to be our first big job? It is. | 0:04:59 | 0:05:04 | |
Big job is the operative word there. | 0:05:04 | 0:05:07 | |
Hay is made from a combination of grasses, which are cut and then dried in the field. | 0:05:07 | 0:05:13 | |
A good crop will depend on the weather. | 0:05:13 | 0:05:15 | |
And the main thing we want to avoid is rainfall. | 0:05:17 | 0:05:20 | |
Last year, the hay crop was destroyed by rain. | 0:05:20 | 0:05:24 | |
It was the major failure of their twelve months on the farm. | 0:05:24 | 0:05:27 | |
Um, I think I'm slightly daunted by the prospect again this year. | 0:05:27 | 0:05:32 | |
Naturally. Well, you can't dictate the weather but, | 0:05:32 | 0:05:36 | |
when it's right, you must get on with it as quickly as you can. | 0:05:36 | 0:05:41 | |
They only have a few weeks if the hay is to be harvested in its prime. | 0:05:43 | 0:05:47 | |
The team's base for their year was a labourer's cottage | 0:05:50 | 0:05:54 | |
which they restored from scratch, but since their departure, Rupert has been making changes to it. | 0:05:54 | 0:06:01 | |
-Brings the light in, doesn't it? -Oh, where's my garden gone? -Ah, yes, I'm sorry. | 0:06:01 | 0:06:06 | |
I've actually seeded your... | 0:06:06 | 0:06:07 | |
-garden to grass, but there is some compensation over here. -All that work! | 0:06:07 | 0:06:13 | |
I've actually made you a new garden in this position, | 0:06:13 | 0:06:18 | |
but it needs a bit of work. | 0:06:18 | 0:06:20 | |
Yes. | 0:06:20 | 0:06:22 | |
I thought perhaps you could plant some vegetables for the Christmas celebrations. | 0:06:22 | 0:06:27 | |
Oh, right. Yeah. | 0:06:27 | 0:06:28 | |
But the real surprise is that Rupert's added a whole new room to the cottage. | 0:06:30 | 0:06:35 | |
Gracious! Ooh! | 0:06:37 | 0:06:41 | |
Lovely brand-new copper. | 0:06:42 | 0:06:46 | |
Yes, well, I know how much you love doing laundry, | 0:06:46 | 0:06:49 | |
so | 0:06:49 | 0:06:51 | |
I built you your very own copper. | 0:06:51 | 0:06:54 | |
Coppers were used to heat water for many household tasks. | 0:06:54 | 0:06:58 | |
This one can hold about 15 gallons. | 0:06:58 | 0:07:01 | |
Oh, it's lovely. Great big brick box in the fireplace. | 0:07:01 | 0:07:07 | |
Oh, it's so clean! Has there not been a fire in it? | 0:07:07 | 0:07:10 | |
It's never been used yet so you'll be the first one to use it. | 0:07:10 | 0:07:13 | |
Ooh! Everybody thinks they're just for laundry, but they're really useful cooking vessels, especially | 0:07:13 | 0:07:18 | |
when you've got to do great big puddings and things, you know, big boil-in-the-bags, and | 0:07:18 | 0:07:22 | |
actually Christmas pudding. | 0:07:22 | 0:07:23 | |
-Seeing as I've got to do for all those people, that'll be perfect, won't it? -Yes. | 0:07:23 | 0:07:27 | |
Go and have a look at Clumper? | 0:07:27 | 0:07:29 | |
Yes. Hello, fella. | 0:07:29 | 0:07:32 | |
How are you? | 0:07:32 | 0:07:33 | |
Long time no see, eh? | 0:07:35 | 0:07:37 | |
Clumper was the team's shire horse. | 0:07:37 | 0:07:40 | |
Last year, he went lame. | 0:07:40 | 0:07:43 | |
He's lovely and smart. | 0:07:43 | 0:07:45 | |
Although he made a full recovery, it's crucial he stays fit. | 0:07:45 | 0:07:48 | |
Now, the question is, are we going to be able to get him out and do some work with him? | 0:07:48 | 0:07:52 | |
-See if we can remember how to tack him up. -Yes. | 0:07:52 | 0:07:55 | |
The shire-horse's tack was perfected in the Victorian period. | 0:07:57 | 0:08:01 | |
It evolved from what was used on oxen in earlier centuries. | 0:08:01 | 0:08:05 | |
I think he's lost a bit of weight, unlike us. | 0:08:05 | 0:08:08 | |
A horse like Clumper can pull around one and a half tons. | 0:08:08 | 0:08:11 | |
-Now, this was always the difficult thing for Clumper. -Yeah. | 0:08:11 | 0:08:16 | |
Cos he never used to like this bit in his mouth. Stand still, stand there. | 0:08:16 | 0:08:21 | |
-That's it. -There we go. | 0:08:21 | 0:08:24 | |
That's a tough one, isn't it? | 0:08:24 | 0:08:27 | |
The trick that myself and Alex were taught - | 0:08:27 | 0:08:30 | |
put the thumbs right in the corner of the mouth where there are | 0:08:30 | 0:08:32 | |
no teeth and that makes them bite...move their teeth open. | 0:08:32 | 0:08:37 | |
He's a powerful horse, even if he was a bit lame last year. | 0:08:37 | 0:08:42 | |
-Good to be back, isn't it? -Yeah. | 0:08:42 | 0:08:45 | |
The boys want to see how well he's recovered by using him to pull a cart in their old farmyard. | 0:08:45 | 0:08:51 | |
Ah, I can see a little pair of ears in the pigsty. | 0:08:51 | 0:08:54 | |
Yeah. It's good to see them being used, isn't it? | 0:08:54 | 0:08:57 | |
And here's the Thomas Corbett tip cart. | 0:08:57 | 0:09:00 | |
Are you all right with the first complicated manoeuvre of the afternoon, Peter? | 0:09:00 | 0:09:06 | |
Back. | 0:09:06 | 0:09:07 | |
Back. | 0:09:09 | 0:09:10 | |
-Whoa. -This really is the toughest job, really. | 0:09:16 | 0:09:20 | |
Back, Clumper. | 0:09:24 | 0:09:26 | |
-Back. -Good lad, good lad. -Back. | 0:09:26 | 0:09:29 | |
-Good lad. -Whoa. Good boy... Ooh! | 0:09:29 | 0:09:32 | |
Steady, steady, steady. | 0:09:32 | 0:09:34 | |
That's all right. Steady. | 0:09:34 | 0:09:36 | |
The tip cart's loaded with manure for use in the new vegetable garden. | 0:09:38 | 0:09:42 | |
Steady. | 0:09:42 | 0:09:45 | |
Good boy. | 0:09:45 | 0:09:47 | |
As they set off, all eyes are on Clumper's hind legs. | 0:09:47 | 0:09:51 | |
There's no signs of stiffness there, so it looks like he's made a full recovery. Good boy. | 0:09:53 | 0:09:59 | |
-How's he feeling? All right? -He's looking good. We might be able to use him for our hay harvest. | 0:09:59 | 0:10:05 | |
Wow, look at that. | 0:10:05 | 0:10:07 | |
Our cottage! Doesn't it look smart? | 0:10:07 | 0:10:11 | |
Back. | 0:10:11 | 0:10:14 | |
-Good lad. That's brilliant, that's perfect. Spot on. -Stand. | 0:10:14 | 0:10:17 | |
That saved us a lot of shovelling. | 0:10:21 | 0:10:23 | |
Yeah. Shame you can't tip it INTO the cart. | 0:10:23 | 0:10:26 | |
This should keep... | 0:10:26 | 0:10:29 | |
Ruth happy. | 0:10:29 | 0:10:30 | |
I thought the first thing I'd do with my lovely new copper is make some soap to do the cleaning. | 0:10:36 | 0:10:44 | |
Making your own soap at home is something that people have been doing for generations, and | 0:10:44 | 0:10:49 | |
there are, in the Victorian period, still any number of soap recipes in ordinary household manuals. | 0:10:49 | 0:10:54 | |
All soap, wherever you buy it from, or wherever you make it, is just a | 0:10:54 | 0:10:58 | |
fat and an alkali mixed together, in essence. | 0:10:58 | 0:11:04 | |
The alkali releases the acids in fat, reacts with them, and forms soap. | 0:11:04 | 0:11:09 | |
It could be any sort of fat, so I'm just using some rather old | 0:11:09 | 0:11:15 | |
beef fat that I managed to cadge off the butchers. | 0:11:15 | 0:11:18 | |
So I'm starting off by popping it in the copper and letting it all boil down into a liquid, basically. | 0:11:18 | 0:11:25 | |
That's going to take quite a while. | 0:11:25 | 0:11:27 | |
The alkali Ruth's using is caustic soda. | 0:11:27 | 0:11:32 | |
So I'm going to add my caustic soda | 0:11:32 | 0:11:34 | |
into the water. You have to be really careful when you do this cos | 0:11:34 | 0:11:37 | |
an exothermic reaction will occur, which means it'll sort of boil all by itself chemically. It's great. | 0:11:37 | 0:11:45 | |
Something quite violent is beginning to happen in there. Oh, gosh, it is! | 0:11:46 | 0:11:51 | |
Well, there's a nice selection of bits and pieces over here. | 0:12:02 | 0:12:05 | |
Now they've seen Clumper in action, the boys must inspect the hay-making equipment. | 0:12:05 | 0:12:11 | |
They've dug out their trusty farming bible, Henry Stephens' Book of the Farm, for advice on what to use. | 0:12:11 | 0:12:20 | |
Throughout the 19th century, thousands of workers flocked from the countryside to the cities. | 0:12:20 | 0:12:27 | |
As part of this upheaval, much farm work became mechanised. | 0:12:27 | 0:12:32 | |
That one here, in the Book of the Farm, and this kicks it up. | 0:12:32 | 0:12:36 | |
Alex and Peter will be relying on this labour-saving machinery. | 0:12:36 | 0:12:41 | |
And there's one piece of kit they'll need more than any other. | 0:12:41 | 0:12:45 | |
This is the daddy-o. | 0:12:45 | 0:12:47 | |
-This is the thing that is really going to save us some labour, isn't it? -Bamfords hay loader. | 0:12:47 | 0:12:53 | |
What a wonderful piece of kit. | 0:12:53 | 0:12:56 | |
The hay loader scoops up the hay and lifts it onto a horse-drawn wagon, or dray. | 0:12:56 | 0:13:03 | |
Traditionally, you'd have a whole army of villagers pitching the hay | 0:13:03 | 0:13:08 | |
up onto the dray with pitchforks but, in the late 19th century, there was a shortage of labour, | 0:13:08 | 0:13:12 | |
so these kind of devices really were a bit of a godsend. | 0:13:12 | 0:13:16 | |
-Right, so we'll get this out, shall we? -Yes, let's give it a try. Shall we go together? -Yeah. | 0:13:16 | 0:13:20 | |
-I'm clear at the moment. Just let me... -Stop, stop, stop. | 0:13:22 | 0:13:26 | |
I mean, that's heavy. That's got to be heavy! | 0:13:29 | 0:13:32 | |
Here it comes. | 0:13:34 | 0:13:37 | |
Have I got clearance up there yet? | 0:13:37 | 0:13:40 | |
The Bamfords hay loader weighs nearly a quarter of a ton. | 0:13:44 | 0:13:48 | |
OK, I'm going to need you up here to put this down. | 0:13:51 | 0:13:53 | |
PANTING | 0:14:07 | 0:14:08 | |
-Welcome back to the Victorian Farm. -Yeah! | 0:14:10 | 0:14:13 | |
It smells soapy. | 0:14:13 | 0:14:16 | |
It certainly no longer smells of fat. | 0:14:16 | 0:14:18 | |
I'm just going to pop a little handful of common salt in. | 0:14:18 | 0:14:20 | |
Don't need a lot. | 0:14:20 | 0:14:22 | |
Give it a good stir. Ooh! | 0:14:22 | 0:14:24 | |
Yes, look, something's happening immediately. | 0:14:24 | 0:14:27 | |
There it is. | 0:14:27 | 0:14:29 | |
There's a solid forming. | 0:14:29 | 0:14:31 | |
That solid is soap. | 0:14:31 | 0:14:34 | |
This is my hard soap, quite caustic and tough, so it's good for doing | 0:14:38 | 0:14:42 | |
really filthy, dirty jobs where you need something super-powerful. | 0:14:42 | 0:14:46 | |
This is going to be super-hard soap. | 0:14:48 | 0:14:51 | |
I can tell by the very white graininess as I push it into the mould. It'll set rock solid. | 0:14:51 | 0:14:58 | |
The soap takes around four hours to set. | 0:14:58 | 0:15:02 | |
So I'm just giving this chamber pot a really good go with a more caustic soap, | 0:15:02 | 0:15:09 | |
and it's... | 0:15:09 | 0:15:10 | |
brilliant for this sort of job. | 0:15:10 | 0:15:12 | |
Alex and Peter are struggling to get the hay loader working. | 0:15:14 | 0:15:18 | |
Underneath's a big... Complicated piece of kit, this. | 0:15:18 | 0:15:21 | |
That chain's tight but it's on. | 0:15:21 | 0:15:24 | |
Is that going to be too tight to give it a try now, do you think? | 0:15:24 | 0:15:26 | |
-Er...who knows? -Shall we give it a go? | 0:15:26 | 0:15:29 | |
Yeah, let's give it a go. | 0:15:29 | 0:15:30 | |
Let's go. | 0:15:32 | 0:15:34 | |
Yeah. And there we go. | 0:15:36 | 0:15:40 | |
Excellent. So we're the dray, this is attached to the dray being pulled by the horse. | 0:15:40 | 0:15:44 | |
The dray is the cart that we're loading the hay onto. | 0:15:44 | 0:15:47 | |
-Yeah. -And this machine is driving these spikes which will be lifting | 0:15:47 | 0:15:51 | |
the hay up this elevator, lifting it right to the top - whoa! | 0:15:51 | 0:15:55 | |
-..over the top... -Onto the dray. | 0:15:55 | 0:15:58 | |
..onto the dray and, hopefully, that's going to save us | 0:15:58 | 0:16:02 | |
an inordinate amount of work in the field. | 0:16:02 | 0:16:04 | |
It's ready to go. | 0:16:04 | 0:16:07 | |
Right, do you want to put this back in, and I'll go and check the other bits of kit. | 0:16:07 | 0:16:12 | |
While things are still quiet, I thought I might get on with a couple of preparations. | 0:16:18 | 0:16:23 | |
I'm going to get started on the mincemeat for Christmas. | 0:16:23 | 0:16:27 | |
It's one of those things that, the further in advance you make it, the better it tastes. | 0:16:27 | 0:16:32 | |
Ruth is using a recipe from the 1850s containing lemons, apples, raisins, currants and candied peel. | 0:16:32 | 0:16:41 | |
If you go back to the medieval period, and you look for mince or shred pies, you'll find that | 0:16:41 | 0:16:46 | |
they're mostly meat and then they're just sweetened and flavoured with a | 0:16:46 | 0:16:50 | |
little bit of raisin and a little bit of spice, which were fearfully expensive ingredients at the time. | 0:16:50 | 0:16:57 | |
And, of course, over time, | 0:16:57 | 0:16:59 | |
as these expensive imported ingredients begin to drop in price, people put more and more in, | 0:16:59 | 0:17:04 | |
and gradually the meat content goes down and the sweet content starts to rise. | 0:17:04 | 0:17:11 | |
In the 19th century, for many people, that meat element just falls away completely. | 0:17:12 | 0:17:18 | |
The only thing, however, that sort of harks back and tells you where it came from is the suet, | 0:17:18 | 0:17:24 | |
and modern mincemeat does mostly still contain suet. | 0:17:24 | 0:17:27 | |
And suet, of course, is fat from a cow. | 0:17:27 | 0:17:30 | |
In particular, this is a piece of what sometimes gets called | 0:17:30 | 0:17:34 | |
a cod lie, which means the fat which hangs near a cow's cods. | 0:17:34 | 0:17:39 | |
Cods is another word for genitalia. | 0:17:39 | 0:17:41 | |
And finally, the last ingredient - brandy. | 0:17:41 | 0:17:47 | |
The mincemeat will be stored in jars to absorb the liquid, becoming sweet and juicy over the coming weeks. | 0:17:47 | 0:17:55 | |
It should be really delicious and make the most wonderful mince pies for Christmas. | 0:17:55 | 0:18:01 | |
A week into their return, it's time for a catch-up. | 0:18:02 | 0:18:07 | |
You look like a man who needs a top-up there, Peter. | 0:18:09 | 0:18:12 | |
Thank you very much. | 0:18:12 | 0:18:13 | |
Go on, then, get that down your neck. | 0:18:13 | 0:18:16 | |
-So what state is all the hay in? -It doesn't look too bad. | 0:18:16 | 0:18:21 | |
The grass is coming through and, give it a couple of weeks, it'll, I'm sure, be ready to cut. | 0:18:21 | 0:18:26 | |
But it's largely going to be a case of keeping an eye on the weather. | 0:18:26 | 0:18:29 | |
-Yeah. -What a familiar story! | 0:18:29 | 0:18:31 | |
Every time we talk about making hay, a sort of dark cloud comes over, as if to say, "Don't even try it!" | 0:18:31 | 0:18:36 | |
-Yes. -So, Ruth, what do you think of the cottage, then? | 0:18:36 | 0:18:39 | |
It's so posh, isn't it, in comparison to what it was when we were here last. | 0:18:39 | 0:18:45 | |
It's good to be back. | 0:18:45 | 0:18:47 | |
-Good to see you again. -Cheers. -Cheers. | 0:18:47 | 0:18:50 | |
That's good old Acton cider. | 0:18:53 | 0:18:55 | |
You can feel it going down. | 0:18:55 | 0:18:57 | |
With a few weeks to go before the hay is ready to cut, there are plenty of other jobs to do. | 0:19:06 | 0:19:13 | |
The estate's flock of Shropshire sheep needs a new ram, | 0:19:13 | 0:19:17 | |
and the run-up to winter is the perfect moment to choose one. | 0:19:17 | 0:19:20 | |
The ram can then be introduced to his ewes in time to produce lambs for spring. | 0:19:25 | 0:19:31 | |
Where better to find a top-class animal | 0:19:31 | 0:19:34 | |
than at the Royal Agricultural Society of England's annual show? | 0:19:34 | 0:19:39 | |
The show was started by the Victorians in 1839. | 0:19:39 | 0:19:44 | |
Today, it's held at Stoneleigh Park in Warwickshire. | 0:19:44 | 0:19:49 | |
Dr John Wilson is the society's librarian. | 0:19:49 | 0:19:53 | |
You know on the farm yourself... The whole thing about | 0:19:53 | 0:19:56 | |
the society and about the shows was this achievement of excellence - | 0:19:56 | 0:20:00 | |
the finest livestock, but also the best type of farming. | 0:20:00 | 0:20:06 | |
It was very competitive. | 0:20:06 | 0:20:10 | |
It was a great distinction to have a prize, | 0:20:10 | 0:20:12 | |
not only to the owner of an estate or the owner of a farm, but for the stockman, the workers and so on. | 0:20:12 | 0:20:18 | |
Don't forget, Britain at that time was the stock farm of the world. | 0:20:18 | 0:20:23 | |
The Victorians were masters of animal breeding, and their skills | 0:20:24 | 0:20:28 | |
were amongst the most celebrated and highly prized in agriculture. | 0:20:28 | 0:20:33 | |
Selecting the right ram could determine the quality of a farmer's flock, and his profits, for years. | 0:20:33 | 0:20:42 | |
Peter's called in an old friend, Richard Spencer, to help. | 0:20:42 | 0:20:47 | |
Richard has five decades' experience of sheep farming. | 0:20:47 | 0:20:51 | |
I've been tasked to come and purchase a ram for our flock. | 0:20:51 | 0:20:55 | |
-Ah. -So I've called on you for a bit of advice, if I may. | 0:20:55 | 0:20:58 | |
Responsibility big. | 0:20:58 | 0:21:00 | |
-Big, yes. -OK. You've come to the right place. There are quite a few different breeds. | 0:21:00 | 0:21:03 | |
You've got some really good examples of different breeds and, when we've looked, | 0:21:03 | 0:21:08 | |
-you make your decision. -Fantastic. -You make the decision, you're spending the money. | 0:21:08 | 0:21:12 | |
Richard's lined up four Victorian breeds for Peter to choose from. | 0:21:12 | 0:21:18 | |
We've got two Hampshires, two Shropshires, two Wensleydales and two Oxfords. | 0:21:18 | 0:21:24 | |
The Oxfords are the first in line. | 0:21:24 | 0:21:27 | |
-So what exactly am I feeling for here? -Well, what you are you wanting these sheep for? | 0:21:27 | 0:21:30 | |
You want these sheep for the meat. | 0:21:30 | 0:21:32 | |
You put your hand there - the gigot. | 0:21:32 | 0:21:34 | |
That's your Sunday roast, new potatoes, garden peas. | 0:21:34 | 0:21:38 | |
Imagine carving a slice off that. Mint sauce - beautiful. | 0:21:38 | 0:21:41 | |
These are totally different. | 0:21:41 | 0:21:44 | |
These are a long-wool breed. Wensleydales. These will milk their socks off. | 0:21:44 | 0:21:47 | |
With more milk, do you get a better quality of lamb? | 0:21:47 | 0:21:50 | |
You may well get a faster-growing lamb because he's among the Shropshires. | 0:21:50 | 0:21:54 | |
The Shropshires will provide the base and he's just put something different in there. | 0:21:54 | 0:21:58 | |
Would you be looking for anything on the face of the sheep? | 0:21:58 | 0:22:01 | |
If you're looking to buy a ram, you want something that's masculine. | 0:22:01 | 0:22:04 | |
You don't want a weak, pathetic, effeminate face. That's all right in the right place, but not in a ram. | 0:22:04 | 0:22:09 | |
A ram's got to be macho, in control, ready to go, | 0:22:09 | 0:22:13 | |
to take on a flock of ewes, and you want a ram with an aggressive face. | 0:22:13 | 0:22:16 | |
All these rams have got it. | 0:22:16 | 0:22:19 | |
Next, they move onto the Shropshires, the only breed of ram Peter has any experience with. | 0:22:19 | 0:22:25 | |
What's the ram there for? | 0:22:25 | 0:22:27 | |
Well, it's there to progress my flock. | 0:22:27 | 0:22:30 | |
Exactly. To breed. | 0:22:30 | 0:22:32 | |
What does he breed with? His wedding tackle, and there must be two of them, hanging level. Beautiful. | 0:22:32 | 0:22:38 | |
But you've got to make this decision. I don't envy you. | 0:22:38 | 0:22:41 | |
So basically I've got to picture the offspring from this and my flock. | 0:22:41 | 0:22:45 | |
-Absolutely. -That's a very, very difficult choice to make. -That is what breeding is all about. | 0:22:45 | 0:22:50 | |
Back at the farm, with the hay field growing fast, Alex is busy preparing for the harvest. | 0:22:54 | 0:22:59 | |
Hello, Ian. | 0:22:59 | 0:23:02 | |
He's come to see Acton Scott's resident woodworker, Ian Wall. | 0:23:02 | 0:23:07 | |
Ian, we've got a hay harvest imminent, and one of the tools we're in desperate need of is a hay rake. | 0:23:07 | 0:23:13 | |
Apparently, you're the man to show me how to make one. | 0:23:13 | 0:23:16 | |
I can do that. | 0:23:16 | 0:23:17 | |
The hay rake is an essential tool for gathering the crop in the field. It's made from an ash log. | 0:23:17 | 0:23:25 | |
-The idea is, you're going to split that with an axe and a mallet. -OK. | 0:23:25 | 0:23:29 | |
-Place the axe in the centre and smack it with this. -OK. -Stand there. | 0:23:29 | 0:23:35 | |
And how many blows do you think this is going to take? | 0:23:37 | 0:23:39 | |
I think you'll probably do it in about ten. | 0:23:39 | 0:23:42 | |
One, two, three... | 0:23:42 | 0:23:44 | |
-It's a bit like a fairground game, isn't it? -It is. | 0:23:46 | 0:23:49 | |
Six, seven... | 0:23:49 | 0:23:52 | |
Come on, go for it! Right, one more. | 0:23:52 | 0:23:56 | |
-Oh! -It's in. | 0:23:56 | 0:23:58 | |
Right, OK. | 0:23:58 | 0:24:00 | |
-You've failed there, Alex. -I've failed? | 0:24:00 | 0:24:02 | |
-Well, it's not split. -It's still splitting, though, I can hear it. | 0:24:02 | 0:24:06 | |
Oops. | 0:24:06 | 0:24:07 | |
I've got the axe stuck. | 0:24:09 | 0:24:11 | |
-Keep going, keep going. Move... -There we are. | 0:24:11 | 0:24:13 | |
I'll hold the axe. I'd hate to see that blunted on your leg. | 0:24:13 | 0:24:17 | |
-There we are. -You're now looking at something that no-one in the world has seen before. -What? | 0:24:17 | 0:24:22 | |
-The inside of this tree. -Right. | 0:24:22 | 0:24:25 | |
-Fantastic. -This is the original sapling that was grown, | 0:24:25 | 0:24:30 | |
the very heart wood. | 0:24:30 | 0:24:31 | |
Right. | 0:24:31 | 0:24:33 | |
The wood is shaved into a rectangular shape in order to make the head of the rake. | 0:24:34 | 0:24:40 | |
-This is the vice where we're going to drill the holes. -We've got the rake head here. -Tip it forward. | 0:24:40 | 0:24:46 | |
Forward a bit more, a bit more, a bit more... Stop! | 0:24:46 | 0:24:49 | |
So the trick is here, keeping them all in good alignment | 0:24:49 | 0:24:52 | |
because you don't want your rake ending up buck-toothed. | 0:24:52 | 0:24:57 | |
Next come the teeth. | 0:24:57 | 0:25:00 | |
We're going to knock this bit of wood onto this metal bar which is hollow | 0:25:00 | 0:25:05 | |
and, as we knock it, it'll come through and out the other side. | 0:25:05 | 0:25:09 | |
OK? So there you go. Your first tine. | 0:25:09 | 0:25:12 | |
Right, OK. | 0:25:12 | 0:25:14 | |
Woodworkers like Ian were common in much of the Victorian countryside, | 0:25:14 | 0:25:17 | |
but despite being highly skilled, they were called bodgers, and the work they did was known as bodging. | 0:25:17 | 0:25:24 | |
Ian has a theory about this. | 0:25:24 | 0:25:27 | |
A bodger - he worked with green wood. | 0:25:29 | 0:25:31 | |
He would make the legs and spindles for chairs and, | 0:25:31 | 0:25:34 | |
because it was green, they then needed to dry out. | 0:25:34 | 0:25:37 | |
And one theory is, when you made the holes in the seat, the round hole, | 0:25:37 | 0:25:42 | |
you go to put the leg in, and the leg had dried out. | 0:25:42 | 0:25:45 | |
As it dries, it shrinks and it doesn't quite fit, so you could say that was a bodged job. | 0:25:45 | 0:25:51 | |
But it wasn't the bodger's fault, it's Mother Nature's fault. | 0:25:51 | 0:25:58 | |
Finally, the teeth have to be banged into the rake head. | 0:25:58 | 0:26:01 | |
That's it, you're through. | 0:26:03 | 0:26:05 | |
Here we go. The moment of truth awaits. | 0:26:07 | 0:26:10 | |
OK. So here we are. | 0:26:10 | 0:26:13 | |
Look down the line. | 0:26:13 | 0:26:15 | |
Ooh... What are you thinking? | 0:26:15 | 0:26:17 | |
I can see one out from here! | 0:26:17 | 0:26:19 | |
-Well, one or two are drunk. -That's not as bad as I thought, actually. | 0:26:19 | 0:26:23 | |
Could be better. | 0:26:23 | 0:26:25 | |
Well, that's smashing, Ian, it really is. | 0:26:25 | 0:26:28 | |
That's a work of art, the finished product. | 0:26:28 | 0:26:31 | |
You should be proud of that. | 0:26:31 | 0:26:33 | |
Right, Pete, you've seen them, you've looked at all the attributes. | 0:26:34 | 0:26:38 | |
It's now up to you to make the decision. Go for it. | 0:26:38 | 0:26:41 | |
It's a tough decision. Very tough decision. | 0:26:41 | 0:26:43 | |
I am quite drawn to the first Oxford we looked at, purely because of the shape of the rump. | 0:26:43 | 0:26:49 | |
-I can understand that. -However, I think Mr Acton did say it can be any ram as long as it's a Shropshire. | 0:26:49 | 0:26:56 | |
-As long as it's a Shropshire? -Yeah, I think he wants to keep the breed pure. | 0:26:56 | 0:27:00 | |
OK, so you've now got to go for one of two. | 0:27:00 | 0:27:03 | |
This one is slightly broader in the back, I'd say. | 0:27:03 | 0:27:06 | |
Yeah, I wouldn't disagree. | 0:27:06 | 0:27:07 | |
Probably, for that reason, I'd be inclined to go for this one. | 0:27:07 | 0:27:11 | |
It's not only livestock the team must bring in before the cold weather. | 0:27:17 | 0:27:23 | |
Bread was a staple of the farmer's diet, so flour was crucial for winter stores. | 0:27:23 | 0:27:31 | |
Ruth and Alex are going to make wheat into flour the traditional Victorian way. | 0:27:31 | 0:27:37 | |
-Ah, now, that's a sight. -Look at that. | 0:27:37 | 0:27:42 | |
-I bet you're glad to see it, carrying that lot. -Yes, I am. | 0:27:42 | 0:27:46 | |
In the mid-19th century, England had around 10,000 working windmills. | 0:27:46 | 0:27:52 | |
Only 50 or so are operating today. | 0:27:52 | 0:27:55 | |
Wilton windmill in Wiltshire was built in 1821. | 0:27:55 | 0:27:59 | |
The first job is to get its sails turning. | 0:28:02 | 0:28:07 | |
Each one is 32 feet high. | 0:28:07 | 0:28:10 | |
Volunteer Steve Chidgey has been trained to climb them. | 0:28:10 | 0:28:16 | |
It must be pretty nerve-racking up there, is it, Steve? | 0:28:16 | 0:28:19 | |
Yes, it is when you get to the top. | 0:28:19 | 0:28:22 | |
-How did you feel the first time you did this? -Er, terrified. | 0:28:22 | 0:28:25 | |
I couldn't stop my feet from shaking! | 0:28:25 | 0:28:28 | |
Mills were usually worked by just one miller, helped by his wife or an apprentice. | 0:28:28 | 0:28:34 | |
Just pull it snug | 0:28:34 | 0:28:36 | |
and she's ready to go. | 0:28:36 | 0:28:38 | |
Mike Clark has been a miller for 15 years. | 0:28:38 | 0:28:40 | |
Up she goes. | 0:28:40 | 0:28:43 | |
They're going up to the...fourth floor, so we wait for three lots of bangs... | 0:28:45 | 0:28:52 | |
Right. | 0:28:52 | 0:28:54 | |
-One... Creak, creak... -It's not a rush job. | 0:28:54 | 0:28:57 | |
-BOTH: -Second one. | 0:29:00 | 0:29:02 | |
When we hear the third one, I just let go... | 0:29:05 | 0:29:09 | |
-and the sack will come down and sit on the closed trap doors. -Oh, that's cunning, isn't it? | 0:29:10 | 0:29:15 | |
Four flights up, | 0:29:15 | 0:29:17 | |
the wheat grain is funnelled down again for the grinding to begin. | 0:29:17 | 0:29:21 | |
Brake off, please! | 0:29:23 | 0:29:25 | |
OFF! | 0:29:25 | 0:29:26 | |
RASPING SQUEAK | 0:29:29 | 0:29:31 | |
So that was...? What was that, then? | 0:29:31 | 0:29:34 | |
Oh, that's taking the brake off. | 0:29:34 | 0:29:36 | |
SHE CHUCKLES | 0:29:36 | 0:29:37 | |
Excellent. Do we go inside now? | 0:29:40 | 0:29:43 | |
I would think so, yeah. We can start the milling. | 0:29:43 | 0:29:46 | |
Come on, rammy. | 0:29:47 | 0:29:49 | |
The new Shropshire ram has arrived on the farm. | 0:29:49 | 0:29:53 | |
What do you think of Acton Scott, then? | 0:29:53 | 0:29:56 | |
We've got the fields down here, this is the hall. | 0:29:56 | 0:30:00 | |
It's going to be your new home. RAM BLEATS | 0:30:00 | 0:30:02 | |
Mmm, I know. | 0:30:02 | 0:30:04 | |
Don't let me down. Hi, Merle, how are you? | 0:30:04 | 0:30:07 | |
Hi, Peter. | 0:30:07 | 0:30:08 | |
-I've got a ram here. -I'll open the gate. | 0:30:08 | 0:30:11 | |
Merle Wilson is in charge of the home farm's livestock. | 0:30:11 | 0:30:14 | |
It's up to her to decide whether Peter's made the right choice. | 0:30:14 | 0:30:18 | |
What are you looking for? | 0:30:18 | 0:30:20 | |
Just to see if he's got his manly bits about him. | 0:30:20 | 0:30:23 | |
-Oh, fair enough. -There's no good having a ram that can't do the job. | 0:30:23 | 0:30:26 | |
-True. -This one's got both of them. | 0:30:26 | 0:30:29 | |
That's fine. | 0:30:29 | 0:30:31 | |
I'm just going to look at his mouth to see that he's got his teeth. | 0:30:31 | 0:30:35 | |
We're just looking to see that they lie nicely against the top... | 0:30:35 | 0:30:39 | |
-Top gum there. -..gum. | 0:30:39 | 0:30:41 | |
Sheep only have front teeth in the bottom of their mouths. | 0:30:41 | 0:30:46 | |
This may make it easier for them to grab the grass with their tongues. | 0:30:46 | 0:30:51 | |
All species of ruminant, including cattle, antelope and giraffe | 0:30:51 | 0:30:55 | |
lack these top front teeth. | 0:30:55 | 0:30:57 | |
Yeah, it's these two big teeth here. | 0:30:57 | 0:30:59 | |
Never look a gift horse in the mouth, but if you're paying | 0:30:59 | 0:31:02 | |
-through the nose for your sheep, check its teeth. -That's right. | 0:31:02 | 0:31:06 | |
What do you think of him, anyway? | 0:31:06 | 0:31:08 | |
He's quiet and that's very important because some rams can be very nasty. | 0:31:08 | 0:31:12 | |
Mr Acton will be very pleased. | 0:31:12 | 0:31:14 | |
Well, he's all yours. | 0:31:14 | 0:31:16 | |
Tuppy. | 0:31:16 | 0:31:18 | |
Good boy. | 0:31:18 | 0:31:20 | |
So what's happening here? | 0:31:25 | 0:31:27 | |
These are the millstones. | 0:31:27 | 0:31:30 | |
The bin up there that we tip the wheat in, comes down this chute | 0:31:30 | 0:31:34 | |
and feeds this hopper. This hopper is open at the bottom | 0:31:34 | 0:31:39 | |
to this shoe. This shoe shakes the wheat | 0:31:39 | 0:31:42 | |
and this little metal four-prong thing, | 0:31:42 | 0:31:45 | |
you see - it's called a damsel, | 0:31:45 | 0:31:48 | |
and that damsel meters the wheat into the eye of the stone. | 0:31:48 | 0:31:53 | |
Why is it called a damsel, then? | 0:31:53 | 0:31:56 | |
That's a good question! THEY CHUCKLE | 0:31:56 | 0:31:58 | |
It's because it chatters away all day. | 0:31:58 | 0:32:01 | |
Chatters away all day, like a damsel. | 0:32:01 | 0:32:03 | |
But we're not allowed to say that. | 0:32:03 | 0:32:05 | |
Each of the millstones weighs three quarters of a ton. | 0:32:07 | 0:32:11 | |
They can move at 120 revs a minute, two turns a second, | 0:32:11 | 0:32:16 | |
but it's all dependent on the strength of the wind. | 0:32:16 | 0:32:19 | |
Look how quickly that's dropped away again. | 0:32:19 | 0:32:23 | |
That little gust of wind and just straight back down. | 0:32:23 | 0:32:25 | |
We might grind to a halt! | 0:32:27 | 0:32:28 | |
-Right. So that's the origin of the expression? -That is. | 0:32:28 | 0:32:32 | |
So when something grinds to a halt, it's simply because there's not enough wind and everything stops. | 0:32:32 | 0:32:38 | |
That's right. | 0:32:38 | 0:32:39 | |
-Can we go and see where the flour comes out? -Next floor down. | 0:32:39 | 0:32:43 | |
-Well, it seems like it's totally ground to a halt now, doesn't it? -I'm afraid it has. | 0:32:47 | 0:32:51 | |
-It's such a funny day. -It is. -Let's have a look at this flour | 0:32:51 | 0:32:54 | |
-Let's feel a bit. -What do you think, Ruth? | 0:32:56 | 0:32:58 | |
-We've got a quite coarse grind, haven't we? -Right. | 0:32:58 | 0:33:02 | |
Can you alter the size of the grind so you get finer or coarser...? | 0:33:02 | 0:33:06 | |
Oh, indeed. The grindstones are just up here | 0:33:06 | 0:33:08 | |
and this screw here controls the gap between the stones. | 0:33:08 | 0:33:12 | |
Right. | 0:33:12 | 0:33:13 | |
And when she's turning, you catch what's coming down the spout, | 0:33:13 | 0:33:18 | |
put it between your finger and thumb, and by "rule of thumb"... | 0:33:18 | 0:33:21 | |
-Rule of thumb. -Oh...! | 0:33:21 | 0:33:23 | |
..if it's a little coarse, just a twitch on this makes all the difference. | 0:33:23 | 0:33:28 | |
It's a really sort of organic thing, this, isn't it? | 0:33:28 | 0:33:32 | |
Everything by touch and by smell and by feel. | 0:33:32 | 0:33:35 | |
It's all the senses used to run the mill. | 0:33:35 | 0:33:38 | |
Being at the mercy of the elements, | 0:33:49 | 0:33:51 | |
the Victorian farmer needed skilled judgment to know when best to sow and harvest his crops. | 0:33:51 | 0:33:57 | |
With the hay meadow in its prime, Peter's decided to seek some advice. | 0:33:57 | 0:34:02 | |
-The swallows are fairly low. -Yes. | 0:34:02 | 0:34:06 | |
Mr Acton has lived on the estate all his life | 0:34:06 | 0:34:09 | |
and knows its climate intimately. | 0:34:09 | 0:34:11 | |
The Victorian farmer wouldn't have had access to a weather forecast, | 0:34:11 | 0:34:14 | |
so how are we going to tell what the weather's going to be like when we come to make hay? | 0:34:14 | 0:34:18 | |
-Well, he has to do the best he can with predicting from the signs that he sees. -Right. | 0:34:18 | 0:34:24 | |
Such as these swallows which are feeding on insects, and they're flying very low. | 0:34:24 | 0:34:32 | |
-That means that the air is moist. -Right. | 0:34:32 | 0:34:35 | |
If it was drier, the insects would go up and so would the swallows. | 0:34:35 | 0:34:39 | |
Then we can look at the clouds and we can deduce a certain amount from that. | 0:34:39 | 0:34:44 | |
One over there which is becoming a cumulonimbus. | 0:34:44 | 0:34:47 | |
-That's not good. -No, that can drop heavy amounts of rain. | 0:34:47 | 0:34:51 | |
For over 50 years, the Acton family has kept a record of rainfall on the estate. | 0:34:51 | 0:34:57 | |
It's a crucial tool for the farmer to work out | 0:34:57 | 0:35:01 | |
how much moisture has fallen on his crop. | 0:35:01 | 0:35:04 | |
Now, yesterday, there was quite a storm, so we decide | 0:35:04 | 0:35:07 | |
how much it was in terms of inches | 0:35:07 | 0:35:10 | |
by putting it into that measuring glass. | 0:35:10 | 0:35:13 | |
And we read it. | 0:35:17 | 0:35:19 | |
0.29. | 0:35:20 | 0:35:22 | |
Now, an inch of rain is 100 tons to every acre. | 0:35:22 | 0:35:27 | |
So working down from that, how would you calculate it? | 0:35:27 | 0:35:31 | |
Around about the 25 tons per acre mark... | 0:35:31 | 0:35:35 | |
-Yes. -..if it's 0.29 inches. | 0:35:35 | 0:35:37 | |
-That's a lot of rain. -Yes. | 0:35:37 | 0:35:40 | |
You don't want that falling on your hay if you can possibly avoid it. | 0:35:40 | 0:35:44 | |
While the hay meadow dries, preparations for Christmas continue. | 0:35:49 | 0:35:52 | |
Christmas was given a complete make-over by the Victorians. | 0:35:52 | 0:35:57 | |
To find out more, Peter's come to meet toymaker Jeff Nunnery. | 0:35:57 | 0:36:02 | |
-Hi, Jeff, how are you? -Hi, Peter. Good to see you. -Pleasure to meet you. | 0:36:04 | 0:36:08 | |
I love these wooden toys. Really takes me back to my childhood. I grew up in Germany | 0:36:08 | 0:36:12 | |
and, even today, it's awash with wooden toys. | 0:36:12 | 0:36:16 | |
The Victorian age saw the birth of the toy industry | 0:36:16 | 0:36:21 | |
and, since then, toys and Christmas have become inextricably linked. | 0:36:21 | 0:36:25 | |
So who would be the customers in the Victorian period for these kind of toys? | 0:36:28 | 0:36:32 | |
Well, I think there'd probably be two groups. | 0:36:32 | 0:36:35 | |
Obviously, the people with the most money | 0:36:35 | 0:36:38 | |
would get these toys which are panelled doors for dolls' houses. | 0:36:38 | 0:36:43 | |
These obviously take a lot of work, a lot of time. | 0:36:43 | 0:36:46 | |
These are the windows for the doll's house. | 0:36:46 | 0:36:48 | |
So they were very expensive. | 0:36:48 | 0:36:51 | |
Anyone with... | 0:36:51 | 0:36:52 | |
less income had the hoop and ball sort of toy | 0:36:52 | 0:36:56 | |
which was fairly simply made - | 0:36:56 | 0:36:58 | |
less work, less time, less expensive. | 0:36:58 | 0:37:01 | |
Even the cheapest toys, though, were out of reach of the working classes. | 0:37:01 | 0:37:07 | |
It was in the Victorian period that the idea of giving gifts really took off, | 0:37:07 | 0:37:12 | |
as did many Christmas traditions, and one of these is Father Christmas. | 0:37:12 | 0:37:16 | |
Even in the Victorian period, his identity hadn't yet been sealed. | 0:37:16 | 0:37:19 | |
You could still see him in a number of guises, a number of different robes. | 0:37:19 | 0:37:24 | |
But the image we all know and love today | 0:37:24 | 0:37:26 | |
didn't come about until the 1930s, when Coca Cola had a gentleman dressed in a large red suit, | 0:37:26 | 0:37:32 | |
white beard, very, very jolly, advertising their product. | 0:37:32 | 0:37:36 | |
I'm hoping to pick up something that the kids at Acton Scott are going to enjoy. | 0:37:36 | 0:37:41 | |
-Uh-huh. -So I'll be taking a couple away if I may? | 0:37:41 | 0:37:45 | |
Yes, no problem. | 0:37:45 | 0:37:47 | |
For the Victorian farmer, work didn't stop for Christmas, | 0:37:49 | 0:37:54 | |
and it was crucial to have a good store of animal feed for the winter. | 0:37:54 | 0:37:58 | |
The weather's set fair for the next few days | 0:37:59 | 0:38:03 | |
so it's time to make hay while the sun shines. | 0:38:03 | 0:38:06 | |
Expert local horseman, Brian Davis, has come to help out. | 0:38:10 | 0:38:15 | |
Brian has brought along his highly trained pair of shires. | 0:38:15 | 0:38:18 | |
-Take it away. -Whoa. | 0:38:22 | 0:38:24 | |
And we're off. Here we go. | 0:38:27 | 0:38:30 | |
The boys' job is to gather the cut grass into rows. | 0:38:34 | 0:38:38 | |
This is perfect, this is good. It's actually quite thick. | 0:38:38 | 0:38:42 | |
I think we're going to get a really good crop off of this. | 0:38:42 | 0:38:45 | |
-And you won't believe it, but the sun's come out as well. -Yeah! | 0:38:45 | 0:38:49 | |
-How's your hay rake doing? -Well, it's doing very well actually, and I'll tell you why it is. -Yeah? | 0:38:54 | 0:38:59 | |
Because Mr Acton gave me a really hot tip on how to use it. | 0:38:59 | 0:39:02 | |
Normally, you're out in the garden, you're raking leaves like this. | 0:39:02 | 0:39:05 | |
-Yeah. -OK? But that's bad for the tines, you'll snap the tines. -Right. | 0:39:05 | 0:39:10 | |
You're supposed to use it like this, OK? | 0:39:10 | 0:39:13 | |
I'm really getting under it, just pulling it up and out... | 0:39:13 | 0:39:17 | |
-Yes, very nice. -Yeah, thank you, Peter. | 0:39:17 | 0:39:19 | |
Less chitchat, more work! | 0:39:21 | 0:39:24 | |
This is only the first stage of hay-making. | 0:39:29 | 0:39:32 | |
Once cut, the grass needs to dry out in the field. | 0:39:32 | 0:39:36 | |
But as the day goes on, the colour of the sky doesn't bode well. | 0:39:43 | 0:39:48 | |
What do you think of that, Peter? | 0:39:51 | 0:39:53 | |
Don't think it looks good. | 0:39:53 | 0:39:54 | |
See that? That's cumulonimbus right at the back. | 0:39:54 | 0:39:57 | |
If it rains, we'll just deal with it. | 0:39:57 | 0:40:01 | |
It's all we can do. We've cut it now. | 0:40:01 | 0:40:03 | |
It's a lot further than we got last year. | 0:40:03 | 0:40:05 | |
-Oh, gosh. -It's heavy. -I know. | 0:40:15 | 0:40:18 | |
In the dairy, Ruth and her daughter Eve are preparing for the hay harvest celebrations. | 0:40:18 | 0:40:24 | |
We're making butter so, first of all, the cream goes in. | 0:40:24 | 0:40:28 | |
This is a great thing, this Victorian churn. | 0:40:28 | 0:40:30 | |
It's just a barrel, really, on a hinge so that it spins round. | 0:40:30 | 0:40:34 | |
OK, you're the youthful muscle of this operation | 0:40:36 | 0:40:40 | |
so go for it. | 0:40:40 | 0:40:42 | |
Be strong. | 0:40:42 | 0:40:43 | |
What's happening inside the churn is that all the cream's being agitated and bashed around | 0:40:46 | 0:40:51 | |
and it's making the little globules of fat bump into each other. When they bump into each other, | 0:40:51 | 0:40:56 | |
they stick together. They're joining up, getting bigger and bigger. | 0:40:56 | 0:40:59 | |
It's like planet formation or something. | 0:40:59 | 0:41:01 | |
And eventually we will find that we've all the fats in one lump | 0:41:01 | 0:41:04 | |
and we'll have a complete separation - | 0:41:04 | 0:41:06 | |
a solid fat and a liquidy buttermilk. | 0:41:06 | 0:41:08 | |
So what we're listening out for | 0:41:09 | 0:41:12 | |
is the moment that the butter comes - | 0:41:12 | 0:41:15 | |
and that's the technical term. | 0:41:15 | 0:41:18 | |
You'll hear this sort of wet splash | 0:41:19 | 0:41:22 | |
because it's now separated into solid and liquid. | 0:41:22 | 0:41:26 | |
And change. | 0:41:27 | 0:41:28 | |
Oh, that feels different. | 0:41:28 | 0:41:30 | |
And sounds, I think... | 0:41:30 | 0:41:32 | |
-Can you hear? -Yes. | 0:41:32 | 0:41:34 | |
SPLOSHING | 0:41:34 | 0:41:36 | |
-It's sploshing! -Yay! -Yay! | 0:41:36 | 0:41:40 | |
Butter come! | 0:41:40 | 0:41:42 | |
OK? | 0:41:42 | 0:41:45 | |
So that's our butter and our buttermilk. | 0:41:45 | 0:41:48 | |
The next stage is to remove the buttermilk. | 0:41:48 | 0:41:51 | |
It's squeezed out using a 19th-century invention called a butter worker. | 0:41:51 | 0:41:57 | |
Oh, you can hear that buttermilk coming out. | 0:41:57 | 0:41:59 | |
Yeah, definitely. | 0:41:59 | 0:42:01 | |
This ensures the butter isn't touched | 0:42:01 | 0:42:03 | |
by the dairy maid's hands, which could melt it. | 0:42:03 | 0:42:06 | |
In fact, the most prized quality a dairy maid could have was cold hands, | 0:42:08 | 0:42:12 | |
but that wasn't all they were known for. | 0:42:12 | 0:42:15 | |
Dairy maids were considered to be, um, well, a bit sexually alluring, actually. | 0:42:15 | 0:42:21 | |
Dairy maids have to be very clean. You have to keep the spaces around you scrupulously clean, | 0:42:21 | 0:42:25 | |
you have to keep your clothes scrupulously clean, | 0:42:25 | 0:42:28 | |
and gentlemen used to have fantasies about them. You see that in all the literature, as well. | 0:42:28 | 0:42:32 | |
If you read things like Tess of the d'Urbervilles, you know? | 0:42:32 | 0:42:36 | |
Tess works as a dairy maid. | 0:42:36 | 0:42:38 | |
She's clean, pure, sweet, beautiful and, of course, has her reputation destroyed. | 0:42:38 | 0:42:45 | |
So you watch your step, young lady! | 0:42:45 | 0:42:47 | |
-Cheers, Mum(!) -You see anybody posh... | 0:42:47 | 0:42:49 | |
-Run a mile. -..run a mile, cover yourself with dirt. Don't let them know you do dairying. | 0:42:49 | 0:42:53 | |
SHE CHORTLES | 0:42:53 | 0:42:55 | |
Why do mothers have to be so embarrassing?! | 0:42:55 | 0:42:58 | |
That'll be great for the hay harvest. I hope the boys like them. | 0:43:03 | 0:43:07 | |
Steady does it. | 0:43:07 | 0:43:10 | |
The rain is holding off, so Alex and Peter are getting on with the next stage of hay-making - | 0:43:10 | 0:43:16 | |
drying the cut grass to turn it into hay. | 0:43:16 | 0:43:19 | |
This process is called tedding. | 0:43:20 | 0:43:22 | |
The boys are keen to try it because it's featured in Henry Stephens' Book of the Farm. | 0:43:22 | 0:43:28 | |
Good boy. Looking good, isn't it? | 0:43:28 | 0:43:30 | |
-Let's see what this beauty can do. -Yeah. | 0:43:30 | 0:43:33 | |
Now, the thing is it's quite controversial this, because a lot of the people round here | 0:43:36 | 0:43:41 | |
have said the old way of making hay is to cut the grass and let the sun do the work for the first | 0:43:41 | 0:43:45 | |
two or three days, so it dries to top of the grass and it makes it that much lighter to work with. | 0:43:45 | 0:43:50 | |
But, of course, Stephens here is recommending a new | 0:43:50 | 0:43:54 | |
and innovative way of making hay. | 0:43:54 | 0:43:56 | |
And the idea is that, with its spikes there, its tines, | 0:43:56 | 0:43:59 | |
it goes round the field, just picking the freshly mown grass | 0:43:59 | 0:44:03 | |
up into the air and starts drying it out. | 0:44:03 | 0:44:05 | |
We just need to set these spikes so they're going to touch the ground. | 0:44:05 | 0:44:10 | |
There we go. That's now pretty dangerous. | 0:44:13 | 0:44:15 | |
-Are you excited? -I'm slightly nervous, to be honest. | 0:44:15 | 0:44:19 | |
Well, this is it, Alex. | 0:44:19 | 0:44:21 | |
-We're making hay. -Let's make hay. | 0:44:21 | 0:44:23 | |
Like Alex and Peter, Clumper's never used this equipment before. | 0:44:25 | 0:44:30 | |
Steady, Clumper! | 0:44:30 | 0:44:31 | |
Steady, boy. Steady! | 0:44:32 | 0:44:35 | |
Good lad. | 0:44:35 | 0:44:37 | |
Steady, steady, steady. | 0:44:37 | 0:44:39 | |
Steady! Whoa, whoa, whoa, whoa! | 0:44:39 | 0:44:41 | |
Whoa, whoa, whoa, whoa. Whoa whoa whoa! | 0:44:41 | 0:44:44 | |
Whoa! Just stand there. | 0:44:44 | 0:44:47 | |
Something is clearly bothering him. | 0:44:47 | 0:44:49 | |
Is that particularly...? | 0:44:49 | 0:44:52 | |
-It's coming over the top. -Yes, it's coming over the top and hitting him on the... | 0:44:52 | 0:44:55 | |
On his backside. That might be the problem. It might well be. | 0:44:55 | 0:44:58 | |
-Shall I change the gears round? -Yeah. | 0:44:58 | 0:45:01 | |
Right, that's now going to kick it over the top. | 0:45:03 | 0:45:07 | |
Ah, that's more like it. | 0:45:11 | 0:45:12 | |
With the grass no longer falling on him, Clumper's much happier. | 0:45:14 | 0:45:18 | |
Now, that... | 0:45:23 | 0:45:25 | |
is just great to see. | 0:45:25 | 0:45:28 | |
If he can keep his cool, and I can keep my cool, | 0:45:28 | 0:45:32 | |
we will be making hay. | 0:45:32 | 0:45:34 | |
It's already drying out quite a bit. | 0:45:34 | 0:45:37 | |
There's still a hell of a lot to do, but | 0:45:42 | 0:45:45 | |
we really are getting there. | 0:45:47 | 0:45:49 | |
Steady, boy. That's it. | 0:45:49 | 0:45:50 | |
After a week, the hay is turning golden in the field. | 0:45:57 | 0:46:02 | |
Now it needs raking so that it can be lifted easily onto the wagon. | 0:46:05 | 0:46:10 | |
This is a side-delivery rake which effectively combs all the hay into long rows. | 0:46:12 | 0:46:17 | |
It's a fantastic piece of kit. | 0:46:19 | 0:46:21 | |
So dare I say it seems as if we have a hay crop? | 0:46:21 | 0:46:24 | |
Success at last within our grasp. | 0:46:24 | 0:46:27 | |
But before they can bring the hay in, the weather takes a turn for the worse. | 0:46:55 | 0:47:00 | |
For several days, the crop is battered by rain. | 0:47:02 | 0:47:07 | |
Once you've cut the hay, you're committed to making hay, | 0:47:08 | 0:47:12 | |
and you can control pretty much every element except the weather, and it's raining. | 0:47:12 | 0:47:16 | |
It's raining hard and, if this keeps up, it'll be a failure | 0:47:16 | 0:47:22 | |
and it'll be deja vu, basically. | 0:47:22 | 0:47:25 | |
We've come this far but, with this rain, it could now just all be lost at the last minute. | 0:47:25 | 0:47:30 | |
It'll just rot in the field. | 0:47:30 | 0:47:33 | |
This is awful. | 0:47:33 | 0:47:35 | |
This is truly awful. | 0:47:35 | 0:47:36 | |
With no hope of working outside, Ruth gets on with an indoor job - | 0:47:40 | 0:47:44 | |
turning the freshly ground flour into bread. | 0:47:44 | 0:47:48 | |
Traditional brick ovens like this one | 0:47:48 | 0:47:51 | |
go back for centuries and centuries, and right into the Victorian period were the best for baking bread. | 0:47:51 | 0:47:57 | |
What I'm trying to do is make a fire inside that will heat the bricks. | 0:47:57 | 0:48:04 | |
It's not the fire, it's the hot bricks that cook the bread. | 0:48:04 | 0:48:08 | |
Victorian farms generally had good supplies of fuel, but most non-farmers | 0:48:10 | 0:48:15 | |
could ill afford the firewood or coal, | 0:48:15 | 0:48:18 | |
so bought their bread from a baker. | 0:48:18 | 0:48:21 | |
When we went to the windmill, | 0:48:21 | 0:48:23 | |
they ground the flour nicely for us cos all the bran is still in there, | 0:48:23 | 0:48:28 | |
and although it's very good fibre through your system, if you have a lot of it in the bread, | 0:48:28 | 0:48:33 | |
you get a very heavy bread that's really quite chewy, | 0:48:33 | 0:48:36 | |
and Victorians were looking for a much lighter loaf where they could possibly get it. | 0:48:36 | 0:48:41 | |
So I want to take some of the bran out. | 0:48:41 | 0:48:46 | |
This process is called bolting. It removes some | 0:48:46 | 0:48:49 | |
but not all of the bran, leaving behind a creamy-coloured flour. | 0:48:49 | 0:48:54 | |
But in the 19th century, new technology meant that all of the bran | 0:48:56 | 0:48:59 | |
was taken out at the start of the milling process. | 0:48:59 | 0:49:03 | |
What you get out the other end is pure ground starch. | 0:49:03 | 0:49:06 | |
This began to cause problems. With so many people living on bread, | 0:49:06 | 0:49:10 | |
bread, bread, bread and potatoes, bread, | 0:49:10 | 0:49:12 | |
if you got a bread that is less nutritious, even though it's bulky, | 0:49:12 | 0:49:17 | |
you have people having problems with their diet. | 0:49:17 | 0:49:19 | |
In fact, it became so much of a problem that eventually they had to introduce legislation | 0:49:19 | 0:49:25 | |
to put nutrients back into flour for bread-making. | 0:49:25 | 0:49:30 | |
Next, yeast, water and salt are added. | 0:49:32 | 0:49:35 | |
It's starting to come together now into a mass. | 0:49:35 | 0:49:39 | |
Now comes the really fun bit. I get to knead it. | 0:49:42 | 0:49:44 | |
Now, the longer and more vigorously I knead this, | 0:49:46 | 0:49:49 | |
the more chance we have of a light, fluffy bread. | 0:49:49 | 0:49:54 | |
Like every other job, this is hard work! | 0:49:54 | 0:49:58 | |
And it's one of those jobs that, | 0:50:01 | 0:50:03 | |
if you don't put your back into it, | 0:50:03 | 0:50:06 | |
you really notice the difference with the finished product. | 0:50:06 | 0:50:09 | |
After four hours, the dough has risen. | 0:50:09 | 0:50:13 | |
I've got to knock it back... | 0:50:13 | 0:50:15 | |
and then start shaping my dough. | 0:50:15 | 0:50:19 | |
So the traditional shape for bread made at home | 0:50:19 | 0:50:23 | |
in your own bread oven was the cottage loaf, | 0:50:23 | 0:50:27 | |
so that's what I shall do. | 0:50:27 | 0:50:29 | |
Now I'm going to rake out the oven. This bit's always a bit frantic. | 0:50:29 | 0:50:34 | |
The fire's died down it's nice and hot. | 0:50:35 | 0:50:38 | |
I've got to get all this ash out quickly and the bread in before it starts to cool too much. | 0:50:38 | 0:50:44 | |
Always a dangerous moment | 0:50:44 | 0:50:47 | |
cos you're raking burning ashes out on top of your feet. | 0:50:47 | 0:50:51 | |
There we go. | 0:50:54 | 0:50:55 | |
Breads go in. | 0:50:55 | 0:50:57 | |
Traditionally, ovens like these would hold 12 loaves, | 0:50:57 | 0:50:59 | |
with perhaps a 13th to make a baker's dozen. | 0:50:59 | 0:51:03 | |
I'll leave that for 45 minutes to cook. | 0:51:03 | 0:51:05 | |
At last, the sun is out. | 0:51:19 | 0:51:21 | |
The hay has survived the downpours. | 0:51:23 | 0:51:26 | |
Alex has lent Ruth his hand-made rake | 0:51:28 | 0:51:30 | |
and it's time to bring out the loader. | 0:51:30 | 0:51:34 | |
It looks good. | 0:51:35 | 0:51:36 | |
Giddy up! Come on! | 0:51:36 | 0:51:38 | |
We're supposed to work whilst it's doing this. | 0:51:44 | 0:51:48 | |
Here it comes! | 0:51:48 | 0:51:50 | |
OK. | 0:51:56 | 0:51:58 | |
Whoa! | 0:51:59 | 0:52:00 | |
It's... This is going to be extremely hard work. | 0:52:04 | 0:52:09 | |
It's coming through my legs now! | 0:52:09 | 0:52:12 | |
That's novel. | 0:52:13 | 0:52:15 | |
Wey! | 0:52:15 | 0:52:17 | |
We're trying to build... It's like a wall of hay along one side and a wall along the other | 0:52:21 | 0:52:25 | |
and all the time just trampling it down, packing it down, so that we can get as much on here as possible. | 0:52:25 | 0:52:31 | |
-Are these bits for me to rake up? -Yeah, that's the idea, Ruth. | 0:52:31 | 0:52:34 | |
Well, you've got to have a job, Ruth, or you'd be in the workhouse. | 0:52:34 | 0:52:38 | |
-Was that your leg? -Very, very close! | 0:52:38 | 0:52:41 | |
-Sorry! -Oh, no! | 0:52:45 | 0:52:49 | |
Who had money on the hay rake breaking? | 0:52:49 | 0:52:51 | |
-Not me. You'll just have to get on your hands and knees now, Ruth. -Oh, God! | 0:52:51 | 0:52:56 | |
HORSE HANDLER: Giddy up. Come on. | 0:52:56 | 0:52:59 | |
-It's like canoeing. -Good going, Peter. | 0:53:03 | 0:53:06 | |
This machine is brilliant! | 0:53:12 | 0:53:13 | |
Absolutely brilliant, and I've only stabbed Alex once with the pitchfork. | 0:53:13 | 0:53:17 | |
Despite the fact that they helped save labour, hay-loaders weren't popular in Victorian Britain, | 0:53:24 | 0:53:30 | |
and Peter and Alex are discovering are discovering a possible explanation. | 0:53:30 | 0:53:34 | |
So this is in fact one of the reasons why this thing didn't take on! | 0:53:34 | 0:53:37 | |
Because you can't do this whilst you're standing... whilst it's moving. | 0:53:37 | 0:53:44 | |
Is that the dray there? | 0:53:44 | 0:53:46 | |
OK. | 0:53:46 | 0:53:48 | |
It's all right, I'm good, I'm good. | 0:53:48 | 0:53:50 | |
Oh, Peter, no! | 0:53:50 | 0:53:52 | |
That is hay-making done. | 0:53:54 | 0:53:55 | |
The final job is to store the crop in the hay loft, | 0:54:05 | 0:54:08 | |
ready to feed the animals throughout the coming winter. | 0:54:08 | 0:54:12 | |
Their first major task in the run-up to Christmas is complete. | 0:54:13 | 0:54:18 | |
It's an absolute joy to find myself almost immersed in hay | 0:54:18 | 0:54:25 | |
cos I really didn't think I'd see the day. | 0:54:25 | 0:54:28 | |
-Tell you what, Alex. -Yeah? -I need a beer. | 0:54:29 | 0:54:32 | |
After all the work and worry, a triumphant hay harvest calls for a party. | 0:54:34 | 0:54:39 | |
# Now turns as the sun was shining bright | 0:54:39 | 0:54:43 | |
# In the high days of the year Down in yonder... # | 0:54:43 | 0:54:46 | |
Folk musician John Kirkpatrick has come to celebrate with the team. | 0:54:46 | 0:54:51 | |
# ..See how the little fishes | 0:54:51 | 0:54:53 | |
# How they do sport and play | 0:54:53 | 0:54:57 | |
# Causing many a lad | 0:54:57 | 0:54:58 | |
# And many a lass to go there a-making hay Causing many a lad... # | 0:54:58 | 0:55:03 | |
He's chosen one of the few hay-making songs with a wholesome theme. | 0:55:03 | 0:55:09 | |
Most are much racier in tone. | 0:55:09 | 0:55:11 | |
Corn harvest and hay harvest | 0:55:13 | 0:55:15 | |
were the biggest times of the year where everyone'd muck together, | 0:55:15 | 0:55:19 | |
and so you'd spend all day with people of the opposite sex, and so a lot of these songs deal with | 0:55:19 | 0:55:23 | |
sort of running round the back of the haycocks and having a bit of a frolic in the hay, | 0:55:23 | 0:55:28 | |
and guaranteed a different harvest of a different kind in a few months! | 0:55:28 | 0:55:33 | |
Maybe this is why they introduced machines to get rid of the labour force. | 0:55:33 | 0:55:37 | |
Yes, that's why they had to invent machinery! | 0:55:37 | 0:55:39 | |
Here we go. | 0:55:39 | 0:55:41 | |
It's time for the homemade bread and butter. | 0:55:41 | 0:55:44 | |
That butter's nice... | 0:55:49 | 0:55:50 | |
and that bread... Yeah, it's got something to it. | 0:55:50 | 0:55:53 | |
It's absolutely delicious, isn't it? | 0:55:53 | 0:55:57 | |
But does the hay meet Mr Acton's exacting standards? | 0:55:57 | 0:56:03 | |
-Hello, Mr Acton. -Hello, Mr Acton. -Ah, well, Alex, Peter, | 0:56:03 | 0:56:07 | |
-is this a sample? -This is a sample, yes, for your inspection. | 0:56:07 | 0:56:11 | |
Yes, not bad at all. | 0:56:14 | 0:56:16 | |
Can you tell a lot from the smell of hay, then? | 0:56:17 | 0:56:20 | |
Oh, yes, you can, yes. | 0:56:20 | 0:56:23 | |
Yes, it needs to smell sweet. | 0:56:23 | 0:56:25 | |
If it smells musty, that means... | 0:56:25 | 0:56:28 | |
spores of mould and that's not good for the animals. | 0:56:28 | 0:56:32 | |
Right. | 0:56:32 | 0:56:34 | |
-Yes, each time I smell it, it smells better. -That's a good sign. | 0:56:34 | 0:56:38 | |
I think the animals will relish it during the winter. | 0:56:38 | 0:56:43 | |
OK, folks, we're going to do Sir Roger de Coverly, | 0:56:43 | 0:56:45 | |
a lovely old English country dance that's been done for hundreds of years | 0:56:45 | 0:56:48 | |
and, in Scotland, this dance is called the Haymaker's Jig, so it's very appropriate. | 0:56:48 | 0:56:53 | |
It's mentioned in A Christmas Carol | 0:56:53 | 0:56:55 | |
as one of the classic dances for Christmas so it'll get you in the mood for Christmas. | 0:56:55 | 0:56:59 | |
And right and turn. | 0:56:59 | 0:57:02 | |
And the other way. | 0:57:03 | 0:57:05 | |
Left! | 0:57:06 | 0:57:07 | |
Keep swinging. | 0:57:08 | 0:57:10 | |
Keep swinging. | 0:57:10 | 0:57:11 | |
Both hands. | 0:57:12 | 0:57:14 | |
Back to back. | 0:57:19 | 0:57:20 | |
We now have a hay loft brimming with freshly mown hay so... | 0:57:23 | 0:57:27 | |
-All done and dusted. One weight off our minds. -JOHN: Two hands! | 0:57:27 | 0:57:31 | |
-Yeah, that hay's going to last the cattle over the winter. -Yeah. | 0:57:31 | 0:57:34 | |
-Congratulations. -Congratulations. -JOHN: Back to back! | 0:57:34 | 0:57:38 | |
Roll on Christmas, eh? | 0:57:38 | 0:57:40 | |
Yeah, cheers. | 0:57:40 | 0:57:41 | |
-Bah, humbug. -JOHN: Down the middle. | 0:57:41 | 0:57:43 | |
Next time on Victorian Farm, | 0:57:46 | 0:57:49 | |
Christmas approaches, thoughts turn to presents, treats, | 0:57:49 | 0:57:54 | |
and staving off the cold. | 0:57:54 | 0:57:57 | |
There are 10,000 bricks to be made. | 0:58:00 | 0:58:03 | |
Oh, it's tough, | 0:58:03 | 0:58:04 | |
It is so tough. | 0:58:04 | 0:58:06 | |
And a blacksmith's forge to get up and running. | 0:58:06 | 0:58:10 | |
Inject some Victorian magic into your Christmas as Alex, Peter and Ruth | 0:58:13 | 0:58:18 | |
show you how to make gifts, food, decorations and more. | 0:58:18 | 0:58:23 | |
Go to: | 0:58:23 | 0:58:25 | |
Subtitles by Red Bee Media Ltd. | 0:58:46 | 0:58:49 | |
E-mail [email protected] | 0:58:49 | 0:58:52 |