Adam's Animal Antics Compilation Countryfile


Adam's Animal Antics Compilation

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Fields of sheep, as far as the eye can see.

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Cattle chewing the cud in lush pastures.

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While pigs shelter from the sun in a real des-res.

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Livestock farming has shaped much of the British countryside.

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Not only do they influence the surroundings,

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but the animals I keep are also an important part of my livelihood.

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These wonderful rolling Cotswold hills were once covered in forest

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that was cleared and then grazed for centuries.

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Even these dry-stone walls were an important feature,

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but they're also a boundary and keep the sheep in.

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In today's Farm Animal Special of Countryfile,

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I'll be busy on my farm, giving some of my livestock a thorough MOT.

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Come on, then, girls!

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We're also revisiting some of the team's favourite encounters with animals, big and small.

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Back home in County Durham, the whole of Matt's family are helping out with lambing.

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Does it look like I've got green chicken pox?

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It does look like you've got green chicken pox, yes!

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While Julia joins some goats at the dentist.

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DRILLING That's not a good noise, wherever you hear it!

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And Ellie's in Lincolnshire, with a local favourite.

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Come on, girls.

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Oooh! Come back!

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-They don't like it when you get in the way of their breakfast!

-No, well, quite. Who does?

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On my farm, the work never stops, even in the summer months.

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Today, we've got quite a big job, rounding up a flock of sheep.

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We've got 190 ewes and about 350 lambs.

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We've got to get them across the road and into the pens

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and sort the lambs out from the ewes and some of the lambs will be going to market.

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I've got Mike, my livestock manager, and his assistant, Dave, to help out.

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So hopefully, we'll make light work of it.

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Here, Pearl.

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Good girl.

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Good girl! Good girl!

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By!

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We've got three Border Collies,

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my dog Pearl down there,

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and then we've got Millie that we use in the yard,

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she's got a bit of Kelpie in her. And Mike's other Border Collie that's run off round there.

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There's quite a lot of hollows and dips in this field,

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so we just need to check that we've got them all.

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Don't want to leave any behind.

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HE WHISTLES

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-Good girl!

-WHISTLES

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It's actually a pleasure being out on a day like today,

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working with the dogs. I just love it.

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Even though it's hard work, it's great fun.

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HE WHISTLES

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Neither the dogs or the sheep like running round too much when it gets hot,

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so we're starting quite early in the morning, before the sun gets up too high.

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HE WHISTLES

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These lambs were all born in March, April time.

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And this is the first time that we've got them in the pens

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to weigh them to see if they're fit and ready to go to market.

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There should be about 20 or 30.

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It's quite exciting, really, because it's payback time,

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this is when we start earning some money from our sheep!

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Come on, then!

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Good girl. Bring them on!

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We'll also be going through the ewes and doing an overall health check

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and taking out any old ewes that are past their day,

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and they'll also go to market for mutton.

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Bring them on, Pearl. Good girl. Good girl.

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Right, now we've got them in, we can start to sort the ewes from the lambs.

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It's really quite exciting at this time of year,

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because you find out how well the lambs have done through the growing season

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and work out what the crop is like.

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You've got your ewe lambs that we're keeping round for next year,

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and then the lambs that are going for market, for meat.

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And it's busy and hot work and quite hard.

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But nothing really compares to lambing.

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Back in the spring, Matt went home to County Durham.

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Joining him amongst the moors and rugged hillsides were his family,

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not for the peace and quiet, but to get stuck in!

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It's lambing time on our family farm.

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So this weekend, we're all back to help out.

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Bright and early, we're all out feeding the new mums.

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My wife Nicola is here with our two children, Luke and Molly.

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Come on, sheep!

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Come and get it!

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My mum runs a flock of pedigree Hampshire Downs,

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they're the most northerly flock of organic Hampshires in the country.

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Mum's been lambing for just over a month, and they're still popping out! SHEEP BLEATS

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We have a very expectant mum here.

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-Early signs...

-Waters have gone.

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-We need to pen her up, don't we?

-Yeah.

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We'll just give her this pen, just so that the little lambs

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aren't really in danger of being trampled or anything like that.

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It also stops them from wandering too far.

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But there's always one adventurous soul keen to explore!

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Come on, Number 41!

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Back you go.

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My little ones love to help out,

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even if Molly can't quite reach the hayrack.

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The newborns need numbering and I'm about to let Luke loose with a marker spray.

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-Woah!

-I know, it's amazing, isn't it? Go for it.

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Good.

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That's it.

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Good! That's it. Just put the little bottom on because you didn't quite see that.

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Great. That's a number four. Perfect.

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-Now you know how it feels. All right? Do you want to do it for real?

-Yeah!

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That's it. And then a line along the bottom. That's it, good.

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And then one... that's it, all the way down.

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Good. That's perfect! Good.

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You've got quite a lot of it on your cheek!

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HE LAUGHS

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Does it look like I've got green chicken pox?

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It does look like you've got green chicken pox, yes!

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I don't think the other spectators are as impressed as me!

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Up at the farmhouse, my dad is starting the next round of feeding.

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You may be wondering why we have an outdoor freezer in the garden.

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Well, this, believe it or not, is where me dad keeps all his bird seed.

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We've got such a variety just because of all the different species of birds that we have.

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So all the different seeds are tailored to each of the birds.

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We've got nuts here, just general peanuts, various different sunflower seeds as well.

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And these are like thistle seeds, so naturally in the wild,

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goldfinches would pop down and take the little seeds off the seed heads.

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But we've got bucket-loads of that as well and, um, yeah.

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Let me show you the next stage, because it gets more impressive!

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And here we are at the live aviary.

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Basically, we've set up this bird activity centre,

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right opposite the kitchen window.

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So why feed all these birds and then not see them?

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I've counted over 20 different species out here.

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-Right.

-Different types.

-Look, do you want to... I tell you what, I'll pour that in there.

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That's it.

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Really good.

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That's it. Good lad.

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Go and grab that.

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Can you manage?

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Go on, have a go.

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'As well as the rarer species of birds,

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'pheasants also pay a visit to the bird buffet.'

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We've put a load of wheat in the top.

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The pheasant comes underneath, with its beak.

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Give it a little tap with your foot again, Luke.

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That's it, Luke. And it all pops out.

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How many pheasants did you say we had here the other day?

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20. All at one time.

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We've turned into bird farmers! Look at this!

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-This is a daily occurrence for me dad!

-It is, yeah!

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All ideal for a super view whilst doing the washing-up.

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Or even a spot of kitchen-window photography.

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We don't normally...

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We don't normally climb into the sink!

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HE LAUGHS

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This is how we do it when cameras are here!

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Well, now the birds have had their fill,

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it's time to get back to the sheep.

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The ewe from earlier still hasn't given birth.

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She finally did a few hours later.

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The film crew have gone.

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This ewe is now minutes away from giving birth, if not seconds.

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Thankfully I've got this little handi-cam

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so we can give you an idea of what happens from here.

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There we go. That's not a big lamb.

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I don't know what all that fuss was about.

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Thankfully, her twins were fighting fit,

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but there's always a few weaker ones, like this one,

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that need a helping hand.

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There we go. You are a little thing, aren't you? Hmm?

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Yeah, you're thirsty. All right.

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Feeding time at the Baker zoo.

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Wow. He's hungry, isn't he?

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That's it, sweetheart. Good girl.

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LAMB BLEATS

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Over the border from County Durham,

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to another county famous for its sheep.

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But when Katie visited Cumbria,

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it was to see another kind of farming,

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and business is booming for a new brood of farmers.

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14.5 million eggs come through this packing plant every year,

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and most of them come from farms that are less than 30 miles away.

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It's a huge, high-tech operation, but in this story,

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it's not the egg, but the chicken that comes first.

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That's because all the eggs come from free-range chickens.

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But just what does it take to be free range?

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Well, these beauties must be free to roam with at least an acre

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for every 800 hens.

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Like these girls in here.

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There aren't any cages, just water, food,

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and a lot of room to move around.

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Now, it might look a little bit packed,

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but they do have the option to go outside.

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They just don't always choose to do that,

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and that's because of nurture rather than nature.

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The chicken is a descendent of the red jungle fowl,

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originally from north-east India and southern China.

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They're happiest in the protective cover the jungle provides.

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So, that's where these come in.

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-Should I hold the tree?

-I'll hold it.

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So here we are essentially trying to create a jungle, is that right?

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Well, not exactly a jungle but yes, it's the principle of a jungle.

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And why are you doing that?

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Well, it's too improve the welfare of the hens, really,

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to try and de-stress them a little bit.

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Have you found any results yet?

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Have you found that these chickens

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are enjoying having more trees to roam around?

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That doesn't seem to be a lot of feather pecking going on,

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which is a sign that they are not stressed

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and that they're quite contented and generally happy.

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Feather pecking is when they peck each other.

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They peck the feathers out of each other, yes.

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That's not something we've got a problem with.

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This isn't just a scheme dreamt up by Patricia.

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Free-range egg producers right across Cumbria

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are planting trees to provide happier habitats for their hens,

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and it's backed up by scientists and big egg buyers too.

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Joy Clackon is a farmer and a scientist.

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Her research is part of a nationwide study

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backed by one of the biggest purchasers of free-range eggs,

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McDonald's.

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Our research found that they feel at home in this environment.

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It provides everything they need, the shade, the shelter,

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the protection, and as you can see, the birds just absolutely love it

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and express so much natural behaviour.

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Is it not, sorry to sound a bit cynical,

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a PR exercise for McDonald's?

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Not at all, no.

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For us, it's about proving that commitment to improving animal welfare,

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working in collaboration with our suppliers and their producers.

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The egg explosion in Cumbria is a triumph that came from adversity.

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The county was one of the worst hit by the outbreak of foot and mouth.

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It forced many livestock farmers, like Patricia, into a rethink.

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We decided we needed to think about other options

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so that we didn't have all of our eggs in one basket,

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and we decided to look into another...means of farming

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-and this is what we decided on.

-So how many hens do you have now?

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-10,500.

-And you started with?

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4,000 the first year,

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and we liked it so much that we decided to expand.

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Once collected, the eggs from Patricia

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and 37 other farms from all over Cumbria come through here.

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It's a high-tech operation,

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and owner Dave Brass is giving me a guided tour.

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This is where the eggs have just come in.

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This machine takes a picture of all the eggs.

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It also senses which way around the egg is,

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because we want to put all the eggs into the egg box point down.

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Do any eggs ever break in all of this?

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It's going very fast, this machine.

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In half a million eggs a day, we lose maybe a couple of dozen.

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Next piece of equipment is a crack detector.

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There's lots of little hammers in there,

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and they hit the eggshell very gently and listen to the echo.

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Now, the computer knows where every faulty egg is and every good egg is.

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This is the bee's knees, state-of-the-art machinery.

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We're using car-building robots to put eggs in boxes.

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If all eggs in this country were produced in a free-range way,

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would there be enough eggs for the whole country?

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In theory, yes, but you've got to remember that free-range takes land,

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and an area the size of Dorset would be required for all of that.

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So it's fitting that within with the rest of agriculture the UK.

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While the egg-packing technology may be thoroughly modern,

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it's thanks to ancient Asian ancestors

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that the egg producers of Cumbria

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are giving their hens a free-range future.

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Today on the farm, we're rounding up all our ewes and lambs

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for the first time this year.

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Now we've got them in,

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we sort them out to decide which ones we're keeping

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and which ones are going to market. Come on, girls.

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We're just emptying a pen

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so that they've got a pen to sort the lambs out into.

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They finished being dependent on their mothers,

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and now they enter the big wide world of living on their own.

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Go on, then. Steady, steady.

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As they come into the scales, they have an electronic chip

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in their ear, and it can identify the lamb on the computer,

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knows when it was born and how quickly it's been growing things,

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and it also gives us its live weight now,

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and this lamb is 40 kilos,

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which is perfect for going to market, for going for the table.

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We then also feel its back,

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make sure it's got a good meat coverage.

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This one's ready to go. It's all right, Mike, isn't it?

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Give it a red dot. It'll be gone tomorrow morning.

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Only those of 40 kilos or over will be sold.

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So this little lamb is only 29 kilos.

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Got another couple of months to go.

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Big lamb.

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What's that's? 40...

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-54.

-44. Very good.

-54.

-54? Whopper!

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It's ready to go.

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LAMBS BLEAT

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As well as sifting through the lambs,

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we're also separating off some ewes before they cause us any problems.

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With the ewes,

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on top of the information we've got from the electronic tags,

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finding out if they've had any problems during the year,

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we also need to physically check them.

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We check udders to make sure they've had no mastitis.

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Trying to feel for lumps or any infection. Feels fine.

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And then they also need to have good teeth

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so that they can graze on for another year

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to keep themselves in good condition during pregnancy

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and to rear lambs next spring.

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They say that 10% of your flock is 90% of your hassle,

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so I want to clear out any ewes that are causing any problems,

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and that hopefully will improve the quality of my flock

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and the amount of work we have to do with them.

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If she was a cull, she would go for mutton,

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and the lambs go for meat for the table too,

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and really, modern-day sheep production is all about meat.

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It's a shame their wool isn't worth more.

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It's been a source of frustration for me for years.

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Thankfully, things have improved,

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but sometimes the cost of shearing each sheep

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is still more than the price you get for the wool.

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That's just not sustainable.

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So a while back, I decided to get a British wool suit made,

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using some fleece from my own sheep.

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Get out of it, dog.

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(LAUGHS) Great help you are.

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Job done. Now, on with my mission.

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Right. Time to get the ball rolling.

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I've smartened myself up,

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and now I'm going to take this wool to a pretty special place.

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This farm boy is off to the heady heights of the big city.

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I'm going to see how good old British wool like mine can be transformed

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into a top class suit, and where better than Savile Row?

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It's exciting to be in the most famous street of tailors in the world,

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some of whom are as passionate about British wool as I am.

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Patrick Grant is the youngest governor on Savile Row.

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His firm has made suits for royalty, Winston Churchill,

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and even Frank Sinatra.

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Like me, he's a champion of British wool.

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-Hello, Patrick.

-Good morning, Adam. How are you?

-Very well, thank you.

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Weather all right for you? Make you feel at home.

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Thank you very much for inviting me along.

0:20:220:20:24

This is wool straight off the sheep's back,

0:20:240:20:26

and I just brought you a little selection.

0:20:260:20:29

Here we are. This is Romney wool in its raw state.

0:20:290:20:33

Dangle and all. A bit of muck and rubbish on there.

0:20:330:20:37

-Quite a commercial breed.

-Quite fine, actually.

-Reasonably fine wool.

0:20:370:20:41

I've got quite a lot of those.

0:20:410:20:43

Now, one of my favourite breeds

0:20:430:20:45

is the castle milk moorit, which is a very rare breed.

0:20:450:20:49

You can't produce beautiful browns in these shades using chemical dyes,

0:20:490:20:55

and some of these rarer breeds

0:20:550:20:58

produce such beautiful, natural colours,

0:20:580:21:01

that the cloths that you produce are just wonderful to wear.

0:21:010:21:04

Increasingly now, there's a small section of the market

0:21:040:21:07

that's getting into the idea of producing British cloths

0:21:070:21:11

from British wools, which is a really important breakthrough.

0:21:110:21:14

I'm intrigued to see what kind of cloth can be made

0:21:170:21:19

from this wonderful resource.

0:21:190:21:21

-You're fitting people with suits all the time.

-Yeah.

0:21:230:21:26

What should we be looking for?

0:21:260:21:28

I think the thing, especially with tweeds and British wools,

0:21:280:21:31

you're looking for something with a soft handle that you enjoy wearing.

0:21:310:21:34

Clothes from Savile Row are expensive.

0:21:340:21:37

You want it to last 20, 25 years.

0:21:370:21:40

You want a cloth that's reasonably robust in handle.

0:21:400:21:43

Something that just grabs your eye that you're going to want to wear.

0:21:430:21:46

Something that works with the clothes you wear on a daily basis.

0:21:460:21:49

Just something that you like the look of. These are wonderful.

0:21:490:21:52

I would choose any of these.

0:21:520:21:54

-I suppose the first thing...

-Get you measured up.

-Great.

0:21:540:21:57

Now I need to take some of my raw fleeces

0:22:020:22:05

to a specialist in spinning British wool,

0:22:050:22:07

to find out if it's good enough to make a suit.

0:22:070:22:09

I'm here to meet Sue Blacker, and I'm showing her my Jacob wool,

0:22:140:22:18

with its distinct colours. I hope she likes it.

0:22:180:22:20

What we have here is weaving yarn.

0:22:220:22:26

It's on cones, ready for them to pull it off in the mills.

0:22:260:22:31

-This is quite fine.

-It is, isn't it? Very fine.

0:22:310:22:35

Now I'm wondering how much Jacob wool Sue needs

0:22:370:22:40

to make enough yarn for a suit.

0:22:400:22:42

So ten sheep, about 12 cones, and we're there. Sounds easy.

0:22:430:22:47

Well, quite easy.

0:22:470:22:48

It's taken 2,000 years to get there in technical terms.

0:22:480:22:51

I'm taking some of Sue's yarn to the weaver's workshop.

0:22:540:22:57

It needs to go somewhere that really appreciates the natural colours

0:22:570:23:01

and textures of British wool.

0:23:010:23:03

That's the challenge for designer Rosemary Boone.

0:23:030:23:06

Hi, Rosemary. Now, I've got some of these yarns for you,

0:23:060:23:10

and goodness knows whether you can make a suit from it, but...

0:23:100:23:14

-What do you think?

-That feels great. It's lovely.

0:23:140:23:16

Very, very strong. Brilliant. We can certainly weave some of that.

0:23:160:23:20

-Yeah?

-Yes.

-Great.

0:23:200:23:22

I've got no idea how much we need or what the process is,

0:23:220:23:24

but you've got some lovely cloths here.

0:23:240:23:26

It depends what you're wanting to leave.

0:23:260:23:28

For a suit length, you probably need 3.5 metres, about four kilos,

0:23:280:23:34

so we'll see how much we've got.

0:23:340:23:36

We've recently woven a few British wools

0:23:360:23:39

into fabrics for Paris and Milan exhibitions,

0:23:390:23:42

and they were very popular.

0:23:420:23:44

Rosemary thinks we're in business.

0:23:460:23:48

That's not bad. That's nearly enough. That's fine.

0:23:480:23:51

Your wool ends up here,

0:23:510:23:54

and then every single end of the wool needs to be drawn by Allison,

0:23:540:23:58

depending on what design you're after.

0:23:580:24:00

If you're after herringbone or Prince of Wales,

0:24:000:24:03

it's a different set of pulls.

0:24:030:24:05

So this'll happen to my wool.

0:24:050:24:07

These fibres will get drawn through Allison to make up the pattern.

0:24:070:24:11

-Incredible, isn't it? Very labour-intensive.

-It is, yeah.

0:24:110:24:13

People forget that. It's a very time-consuming process.

0:24:130:24:17

Keep up the good work, Allison. My wool is coming your way.

0:24:170:24:20

This small weaving company, with all its tradition,

0:24:200:24:23

is now led by entrepreneur Deborah Meaden,

0:24:230:24:26

because she shares my passion for wool.

0:24:260:24:29

I stepped across the threshold.

0:24:290:24:31

I smelled it, I heard the sound and I loved it.

0:24:310:24:34

But my business side was able to come absolutely bang on together

0:24:340:24:39

with my heart, because it's a good business

0:24:390:24:42

and it's in a fabulous industry. It's just great to work in.

0:24:420:24:46

At one time, the nation was built on wool, wasn't it?

0:24:460:24:48

It was such a valuable product, and if we can pull that back...

0:24:480:24:51

I don't think that we'll ever dominate the world with wool again.

0:24:510:24:55

Actually, we don't have the space. We can't.

0:24:550:24:58

But what we can do is find our place in that market,

0:24:580:25:02

and we are not fulfilling that at the moment.

0:25:020:25:05

We've kind of walked away, we've said,

0:25:050:25:06

"Well, we don't do wool any more." Actually, we do. We should.

0:25:060:25:11

-And we should do it and we do do it well.

-Brilliant.

0:25:110:25:15

Well, I'm very excited about you weaving some of my wool here,

0:25:150:25:18

and then eventually, might end up as a suit.

0:25:180:25:21

So we should get it off the ground.

0:25:210:25:23

Should, absolutely. You're in good hands.

0:25:230:25:26

Later on, we'll discover how my mission and my suit turned out.

0:25:290:25:33

And also still to come on Countryfile...

0:25:330:25:36

-Oh, my Lord!

-..Julia meets the goats at the cutting edge of science.

0:25:360:25:39

Straight for it.

0:25:390:25:40

-That's it.

-THEY LAUGH

0:25:400:25:43

Jules is surrounded by some unusual big beasts...

0:25:430:25:46

-Watch that one behind you.

-Thank you very much, yes!

0:25:460:25:50

..and we'll have the Countryfile weather forecast for the bank holiday

0:25:500:25:53

and the week ahead.

0:25:530:25:55

Lincolnshire is famed for its crop-filled fields

0:26:030:26:05

and it's big skies.

0:26:050:26:07

When Ellie visited, it was to find out about another claim to fame -

0:26:090:26:13

its proud tradition of pig-rearing.

0:26:130:26:16

About 100 years ago, most families around here

0:26:200:26:23

would have had a pig or two in the backyard.

0:26:230:26:25

They fed on scraps, so they were pretty easy and cheap to keep

0:26:250:26:29

and when it came to the eating, you could use every single bit.

0:26:290:26:32

But Lincolnshire's most famous pork product is of course a sausage.

0:26:320:26:37

The renowned Lincolnshire sausage has been produced here

0:26:390:26:43

for well over 100 years.

0:26:430:26:45

Not on a commercial scale,

0:26:450:26:46

but as good old-fashioned home-made grub to feed the family.

0:26:460:26:50

Terry and Jane Tomlinson

0:26:500:26:52

are working to keep that artisan tradition alive.

0:26:520:26:55

-Are they hungry ladies?

-Yes.

0:27:000:27:02

THEY OINK

0:27:020:27:03

Come on, girls.

0:27:030:27:04

Ooh, stand back.

0:27:060:27:08

-They don't like it when you get in the way of their breakfast.

-No, well quite. Who does?

0:27:080:27:12

Let's be honest.

0:27:120:27:14

Their pig farm may be a tad larger than the old-style family setup,

0:27:140:27:18

but they're staying true to the free-range tradition.

0:27:180:27:20

The pigs live entirely outdoors,

0:27:200:27:23

sheltering and sleeping in these huts.

0:27:230:27:26

And this is to keep it all nice and dry, really.

0:27:260:27:28

Keep it all dry, so they clean their feet before they go into the huts.

0:27:280:27:32

So what breed are these, Terry, these pigs?

0:27:320:27:34

The pigs we have here, they're duroc cross landrace.

0:27:340:27:36

That's why you get the different colours.

0:27:360:27:38

Why have you chosen those breeds?

0:27:380:27:40

Well, the duroc because it's a very, very hardy animal,

0:27:400:27:43

fantastic mothers and the eating quality is brilliant as well.

0:27:430:27:48

Their 72 sows have two litters a year,

0:27:520:27:53

so the farm has a constant flow of pigs of all ages.

0:27:530:27:57

Look how small they are!

0:27:590:28:01

These guys here are about a fortnight old.

0:28:010:28:04

They like to come out and do a little bit of exploring.

0:28:040:28:07

But we like to keep them in,

0:28:070:28:09

initially for about the first fortnight.

0:28:090:28:11

If they're let out altogether, you get a lot of cross-suckling,

0:28:110:28:16

so the big boys get all the milk and little ones get pushed out.

0:28:160:28:19

The farm produces 700 kilos of sausages a week,

0:28:210:28:24

which they sell at market.

0:28:240:28:26

-Hi, Jane.

-Hello, Ellie.

0:28:260:28:28

Jane is obsessed with keeping the tradition

0:28:290:28:32

of real Lincolnshire sausages alive.

0:28:320:28:35

So much so that for the last seven years, she's been backing a campaign

0:28:350:28:38

to get them protected status under European law.

0:28:380:28:41

The PGI status is to protect

0:28:430:28:45

the geographical indication of our Lincolnshire sausages,

0:28:450:28:49

which means they can only be made in Lincolnshire

0:28:490:28:51

and also, to protect the specification.

0:28:510:28:54

-They're made like this, they're natural skins.

-Mm-hm.

0:28:540:28:58

They're course open texture,

0:28:580:29:00

so they're not overly minced.

0:29:000:29:02

Why does it matter to YOU to get PGI status?

0:29:020:29:04

It's all part of our heritage

0:29:040:29:06

and it stays within the county for generations to come.

0:29:060:29:08

I'm going to leave Jane and Terry to it now,

0:29:080:29:12

because I'm off to make a Lincolnshire sausage the old-fashioned way

0:29:120:29:15

with a woman who's so passionate,

0:29:150:29:16

she's written a whole book about them.

0:29:160:29:19

Every family in Lincolnshire

0:29:210:29:23

has its own closely-guarded sausage recipe

0:29:230:29:25

handed down through the generations.

0:29:250:29:28

But I've found a lady who's prepared to divulge her family secrets.

0:29:280:29:32

Local chef, Rachel Green.

0:29:320:29:34

Go on then, how do we do it?

0:29:350:29:37

You need some coarsely-ground shoulder,

0:29:370:29:40

rusk, or it could be breadcrumbs if you want to use breadcrumbs.

0:29:400:29:43

And I've got sage,

0:29:430:29:44

lots of, because that's really what Lincolnshire sausages are all about.

0:29:440:29:47

-Is this your secret family recipe?

-Well, it is, actually.

0:29:470:29:51

It's from my great-great-grandmother,

0:29:510:29:53

so there's one ingredient people generally don't put into Lincolnshire sausages

0:29:530:29:57

-and that is going to be freshly ground nutmeg.

-Ooh!

0:29:570:30:00

-Something a little bit different.

-Quite a bit?

-Yes, quite a bit.

0:30:000:30:03

I remember as a little girl,

0:30:040:30:06

you'd have pig parts... we kept pigs obviously

0:30:060:30:09

and we'd make sausages and I'd make them with my grandmother

0:30:090:30:11

and the head would be there and the trotters there

0:30:110:30:14

and you know, it would be a real family thing.

0:30:140:30:17

I think making the sausages was always a really fun bit for me,

0:30:170:30:19

because I could relate to that as a little girl. Get passionate with it.

0:30:190:30:22

You've got to really work hard at it, actually.

0:30:220:30:25

-Work hard.

-Harder, Ellie, harder.

-Come on. Put your back in to it.

0:30:250:30:28

Do you want to stuff a bit in, then, first?

0:30:280:30:31

The skins are made of pig intestines,

0:30:340:30:36

so the end product is entirely natural.

0:30:360:30:39

I'm doing Lincolnshire a very bad service here!

0:30:390:30:41

Do you know why they were called bangers?

0:30:410:30:43

-Because of the way I made them.

-No!

0:30:430:30:45

No, after the Second World War,

0:30:450:30:47

they used to put a lot more water in,

0:30:470:30:49

so the moment you cooked them, they'd explode.

0:30:490:30:51

Here we go.

0:30:510:30:53

Brace yourselves.

0:30:530:30:54

-You've just got a bit of air in them.

-Bit of air!?

0:30:560:30:59

-Bit of air in the bottom.

-Oh, dear! I'm so sorry, Lincolnshire.

-No, no.

0:30:590:31:02

Thankfully, I don't have to eat my handiwork.

0:31:030:31:06

Rachel's got some of her own, ready and waiting.

0:31:060:31:08

The best thing in the world,

0:31:080:31:10

a really good Lincolnshire sausage, before the dogs get it.

0:31:100:31:13

Mmm!

0:31:150:31:16

You can take that texture really well and lots of sage.

0:31:160:31:19

-Mmm, really good. Thank you very much.

-My pleasure.

0:31:190:31:22

Peek-a-boo.

0:31:310:31:33

There's a good little girl.

0:31:330:31:34

Today, the sun may be shining, but combine that with the rain we had

0:31:370:31:41

earlier in the summer and you have the perfect conditions for insects.

0:31:410:31:46

And they can be more than just an irritation.

0:31:460:31:49

I'm putting a chemical on the backs of my white parks here

0:31:530:31:58

to protect them against biting lice and flies

0:31:580:32:03

that can cause them harm.

0:32:030:32:04

Just have to put on a bit of waterproof clothing.

0:32:040:32:09

And some gloves.

0:32:100:32:12

And the flies can affect them in various ways.

0:32:130:32:16

It can give them summer mastitis,

0:32:160:32:19

which affects the udder

0:32:190:32:21

and can cause an infection and also the flies get around their eyes

0:32:210:32:25

and can cause a thing called New Forest disease or pinkeye,

0:32:250:32:27

when they get an infection inside the eye.

0:32:270:32:30

And one thing I'm hoping it will also do

0:32:300:32:33

is protect them partly against a horrible new disease

0:32:330:32:37

that we've got in this country called Schmallenberg.

0:32:370:32:40

So far, upwards of 275 farms have been infected by Schmallenberg.

0:32:410:32:47

It causes calves and lambs born from infected mothers

0:32:470:32:50

to have birth defects.

0:32:500:32:53

It's thought to have been brought over by infected midges

0:32:530:32:56

blown across the Channel.

0:32:560:32:59

And that's not the only disease to bother us.

0:32:590:33:01

We lost some cows and some bulls to TB,

0:33:060:33:09

but thankfully, we're now starting to rebuild the herd.

0:33:090:33:13

This fly protection,

0:33:200:33:21

it's just a small dribble down their backs

0:33:210:33:24

and a little bit on their heads, but it works over the whole body

0:33:240:33:27

and will last about eight weeks.

0:33:270:33:30

And it's now that the flies really start to trouble these cattle.

0:33:300:33:35

There you go.

0:33:350:33:36

There's currently no vaccine or cure for Schmallenberg,

0:33:390:33:42

so the chemical treatment is the best I can do.

0:33:420:33:45

I love my white parks and old-fashioned breeds.

0:33:450:33:49

But there are other magnificent cattle on some British farms.

0:33:490:33:53

Jules visited Laverstoke Park Farm in Hampshire,

0:33:570:34:00

where there's a farm with a different breed of beast in their fields.

0:34:000:34:03

Now, at first glance, this farm is pretty much like any other.

0:34:090:34:12

Ploughed fields, rolling hills, hedgerows, animals grazing.

0:34:120:34:16

It's exactly what you'd expect to find anywhere in the county.

0:34:160:34:21

Except these are water buffalo.

0:34:230:34:25

This is the largest herd in the UK.

0:34:260:34:29

And dairy manager Nigel Arrowsmith looks after these curious beasts.

0:34:310:34:34

Here we are in the heart of Hampshire,

0:34:340:34:36

surrounded by... How many water buffalo have we got here?

0:34:360:34:41

In this field, there's about 160.

0:34:410:34:44

How is it to look after them?

0:34:440:34:45

Do you husband them the same as you would beef cattle?

0:34:450:34:48

Well, these are all milking cows in here.

0:34:480:34:51

From a stockmanship point of view,

0:34:510:34:53

-they're absolutely easy to look after.

-Are they?

0:34:530:34:56

They're incredibly curious creatures, aren't they?

0:34:560:34:58

Yes, they react to people really well.

0:34:580:35:01

Some would say that they're quite,

0:35:010:35:03

sort of intimidating with these horns and so forth,

0:35:030:35:05

but they are all quite relaxed, aren't they?

0:35:050:35:08

Yes, watch that one behind you.

0:35:080:35:09

Yes, thank you very much, yes! I'm looking all over the place now.

0:35:090:35:13

They do, they respond to people really, really well.

0:35:130:35:16

Now, what's the big difference though?

0:35:160:35:18

Because we'd associate them with big pools of water and wallowing in mud.

0:35:180:35:22

Do they do that here or are they just grazing normally?

0:35:220:35:25

They absolutely love wallowing.

0:35:250:35:27

If there's any puddles about,

0:35:270:35:29

they'll build it into a swimming pool-sized hole and wallow in that.

0:35:290:35:33

They do it because in the summer, it's their way of losing heat.

0:35:330:35:38

You've obviously got a great deal of affection for them, Nigel.

0:35:380:35:40

I love them.

0:35:400:35:42

I loved working with dairy cows for 40-odd years,

0:35:420:35:44

but these are just so refreshing.

0:35:440:35:46

And the water buffalo aren't the only thing

0:35:460:35:50

that sets this farm apart.

0:35:500:35:52

COMMENTATOR: Jody Scheckter wins...

0:35:530:35:55

Back in the 1970s, Jody was a Formula 1 driver,

0:35:550:35:59

becoming world champion in 1979.

0:35:590:36:01

Since then, he's swapped the race track for a 2,500 acre farm.

0:36:020:36:07

The life of a farmer is a far cry from the fast lane of motor racing.

0:36:080:36:13

How did it all start for you?

0:36:130:36:15

Well, I've always been a foodie

0:36:150:36:17

and I've always done a lot of exercise and been keen on health

0:36:170:36:23

and so I said OK, I'll produce the best and healthiest food for myself and my family.

0:36:230:36:27

It's not just a hobby, is it?

0:36:270:36:29

Well, I had to try and understand how it could become sustainable

0:36:290:36:34

and you needed some volume and that's why it got bigger and bigger really.

0:36:340:36:37

Why am I organic? Because I believe that's the way

0:36:370:36:39

you produce the best, healthiest food.

0:36:390:36:42

FORMULA 1 THEME TUNE

0:36:420:36:43

Come on, then!

0:36:430:36:45

Back at the dairy, they're gearing up for milking time.

0:36:460:36:49

Over 1,000 buffalo have to be milked twice a day.

0:36:490:36:53

Compared with a standard dairy cow,

0:37:020:37:04

water buffalo produce two-thirds less milk

0:37:040:37:08

at around 2,000 litres a year.

0:37:080:37:09

Milking is now well under way, but of course the big question is,

0:37:110:37:14

what do they do with all of this milk?

0:37:140:37:16

Well, here, they're one of the few places in Britain

0:37:160:37:19

that set about the task of trying to make a classic Italian cheese.

0:37:190:37:24

The on-farm dairy produces 69 tonnes of mozzarella a year

0:37:260:37:30

from its buffalo herd.

0:37:300:37:31

They're one of the first serious producers in the UK

0:37:310:37:35

and as you expect on this farm, that means getting in an expert.

0:37:350:37:39

Italian Thomas Vallenzano has been making mozzarella for years.

0:37:390:37:44

This curd, we use for making mozzarella.

0:37:440:37:48

Do you know, it almost looks like mozzarella now, doesn't it?

0:37:480:37:52

First, the curd is separated from the whey.

0:37:520:37:55

We have the curd, just the curd for stretching

0:37:550:37:59

and wash up in the stretching machine.

0:37:590:38:01

And once it's been melted and stretched,

0:38:040:38:07

its into the moulds.

0:38:070:38:09

So, this is the finished product?

0:38:090:38:11

The mozzarella, we take the salt in this section.

0:38:110:38:14

It's then cooled in salt water and finito.

0:38:140:38:17

I'm not just saying this... That is absolutely delicious.

0:38:170:38:20

Isn't it?

0:38:200:38:21

I'm just going to keep eating.

0:38:220:38:24

HE LAUGHS

0:38:240:38:26

On the salad, it's fantastic.

0:38:260:38:27

Well, if an Italian is helping to make the cheese,

0:38:340:38:37

it's only right you get another one in to try it.

0:38:370:38:40

Top chef Aldo Zilli loves mozzarella. But British?

0:38:400:38:43

Well, we're about to find out what he thinks.

0:38:430:38:46

There you go, look. A nice plateful of buffalo mozzarella.

0:38:460:38:51

Buffalo mozzarella, in Italy, it's still a little bit of a luxury.

0:38:510:38:55

People eat it on a Sunday when they're round a table

0:38:550:38:58

and they want something a little bit special.

0:38:580:39:00

Otherwise they'll have the cow's milk mozzarella.

0:39:000:39:03

Mozzarella, it's a staple part of the Italian diet.

0:39:030:39:07

Absolutely and buffalo mozzarella, you don't cut it with a knife,

0:39:070:39:10

you just break it with your fingers. Look at that.

0:39:100:39:12

I'll serve it with this wonderful mixture

0:39:120:39:14

of roasted tomatoes and some red onion.

0:39:140:39:17

-Look at this.

-You're just letting it breathe, aren't you?

0:39:170:39:20

Just beautiful food at its best.

0:39:200:39:22

-Couple of tomatoes, colours, basil on top.

-Yes.

0:39:220:39:26

Extra virgin olive oil and there's your lunch...

0:39:260:39:30

If you've ever seen one.

0:39:300:39:32

And it's only fair the boss gets to taste it too.

0:39:350:39:38

I want you to try this with the tomatoes on it, see what you think.

0:39:380:39:43

Mamma mia!

0:39:450:39:46

That is lovely.

0:39:490:39:51

You just brought me back 30 years.

0:39:510:39:54

And I'm growing up in my farm again.

0:39:540:39:56

-It's good.

-It's amazing.

0:39:560:39:57

Is it as good as Italian buffalo mozzarella or better?

0:39:570:40:03

-If nothing else, it's as good.

-It is fabulous, isn't it?

0:40:030:40:06

I would be very happy to serve this in my restaurant.

0:40:060:40:08

There you have it.

0:40:080:40:10

English buffalo mozzarella, approved by an Italian.

0:40:100:40:14

All my animals spend much of their time on their feet.

0:40:250:40:29

If you don't keep an eye on things, it can lead to bigger trouble

0:40:290:40:33

further down the line.

0:40:330:40:35

We've just got a farrier in to foot-trim our baby donkeys

0:40:350:40:38

that were born on the farm.

0:40:380:40:40

-Hi, Glen.

-Hi.

-I'll just hold its head for you. How are they behaving?

0:40:400:40:44

-Yeah, not too bad. They're doing all right.

-Oh...

0:40:440:40:47

There's a good baby. COCKEREL CROWS

0:40:480:40:51

Do you do many donkeys?

0:40:510:40:53

Um, yeah, quite a few, mainly yours.

0:40:530:40:56

We do a few elsewhere but not too many. More horses.

0:40:560:40:59

And are they different to horses?

0:40:590:41:01

Yeah, they've got more sort of upright feet and...

0:41:010:41:04

yeah, their soles don't exfoliate, so you've got to do that for them.

0:41:040:41:08

-Right. It's quite a skill, isn't it?

-Yeah.

0:41:080:41:11

These are two baby donkeys that we've sold,

0:41:110:41:13

so just giving them a bit of an MOT, trimming their feet up.

0:41:130:41:17

And I'll give them a bit of a brush to get rid of their winter coat,

0:41:170:41:20

they're looking a bit moth-eaten, before they go to their new home.

0:41:200:41:23

And trimming feet of equines,

0:41:230:41:25

horses and donkeys is a fairly regular occurrence, so you have

0:41:250:41:28

to keep on top of it, and we employ a professional farrier to do it.

0:41:280:41:32

-Yeah, that's fine. Cheers, Alan.

-All right, see you later.

-See you soon.

0:41:320:41:36

'It's not just donkeys that need a pedicure today.'

0:41:360:41:40

With all the wet weather we had back in the early summer,

0:41:440:41:47

my golden Guernsey goats have really been having problems

0:41:470:41:50

with their feet.

0:41:500:41:52

If I just put this down, I should be able to catch them.

0:41:520:41:55

There.

0:41:550:41:57

I bought these nannies a few years ago and they're lovely and friendly

0:41:570:42:01

and quiet... They don't like being tipped up much.

0:42:010:42:04

There you go.

0:42:040:42:06

And then they've got clees, they're called. So, two toes.

0:42:090:42:12

So I'm just trimming the toenail back...

0:42:120:42:16

so that there's no infection.

0:42:160:42:19

And one bit of toe can become very overgrown

0:42:190:42:23

and you can get infection in between.

0:42:230:42:26

So I'll just trim this back.

0:42:260:42:27

There you go. Hello, mate. I won't be tipping you up to do your feet!

0:42:340:42:39

And then I just put on a little bit of this antiseptic spray

0:42:390:42:42

that stops any infection.

0:42:420:42:44

And with all the different animals we've got on the farm,

0:42:440:42:47

looking after them takes up a huge amount of time and effort.

0:42:470:42:51

Sadly not everybody takes as much care with their livestock.

0:42:530:42:56

When Julia was in Kent,

0:42:560:42:58

she went to Buttercups Goat Sanctuary near Maidstone.

0:42:580:43:02

It's home to about 150 abused and abandoned animals,

0:43:020:43:06

but they don't just give the goats much-needed TLC.

0:43:060:43:10

It's also a place that's changing opinion about how smart

0:43:100:43:14

these animals actually are.

0:43:140:43:15

Take a look at this.

0:43:150:43:17

This video was taken here last summer.

0:43:170:43:20

It shows an experiment to test goat intelligence.

0:43:200:43:23

The animal has worked out how to get food out of a sealed box.

0:43:230:43:28

Doctor Elodie Briefer from Queen Mary University London

0:43:280:43:32

ran that test. She's running the same test again today.

0:43:320:43:36

And it looks like this lot know what's going on.

0:43:360:43:39

Now, Elodie, we saw in the film the goats operating

0:43:390:43:44

this piece of machinery. Explain exactly what you've designed here.

0:43:440:43:48

So we've designed a complicated, two-step process

0:43:480:43:51

where they have to pull that out

0:43:510:43:54

and then pull it up, and then the pasta comes.

0:43:540:43:57

So what's the point of testing again, six months later?

0:43:570:44:00

To see if they have the long-term memory of this task.

0:44:000:44:03

-So you're going to put the same goats through the test?

-Yeah.

0:44:030:44:06

The goat we're after is called Willow.

0:44:070:44:10

It's been a few months since she did the test.

0:44:100:44:12

Will she still remember how to open the box? Let's find out.

0:44:120:44:16

-Here we go.

-She's really motivated.

0:44:180:44:21

-Definitely motivated. Right.

-Let's go...

0:44:210:44:25

Straight... Oh, my lord, look at that!

0:44:250:44:27

-Straight for it.

-That's it. THEY LAUGH

0:44:290:44:32

'It's the speed with which Willow solved the puzzle

0:44:320:44:36

'that's evidence she remembered.'

0:44:360:44:38

So this proves they have a memory, proves they're very intelligent.

0:44:380:44:42

-Yeah, absolutely.

-Look.

0:44:420:44:45

She will destroy the box if we leave.

0:44:450:44:48

-I think next we should try a crossword(!)

-Yeah!

0:44:480:44:51

So why do we need to know how smart goats are?

0:44:510:44:55

It informs us in terms of at least being able to show people

0:44:550:44:59

that the animals show quite complex behaviours

0:44:590:45:03

and they are intelligent animals, so if you want to keep goats,

0:45:030:45:06

you should really give them the best possible welfare that you can.

0:45:060:45:10

A basic thing is goats should never be kept on their own,

0:45:100:45:13

they should always be kept in a group or at least a pair.

0:45:130:45:17

So showing how complicated their behaviours can be

0:45:170:45:21

-actually helps inform people.

-And the handling and the treatment.

0:45:210:45:24

Yes, exactly.

0:45:240:45:25

It's something they pay heed to here at Buttercups.

0:45:250:45:28

All these animals are rescues and they get the best of attention.

0:45:280:45:32

-What are you up to, Gillian?

-I'm leg-scratching Bobby.

0:45:320:45:35

Leg-scratching, is this an official duty?

0:45:350:45:38

Not exactly, no, but one that he likes and enjoys anyway! Don't you?

0:45:380:45:43

All right, can I have a go now? Thank you.

0:45:430:45:45

Oh. Ooh, right a bit, yeah, lovely.

0:45:450:45:48

Volunteers staff the sanctuary but there are regular visits

0:45:480:45:51

from the vet. Today he's got his dentist's hat on.

0:45:510:45:56

-Hiya, Heather.

-Hiya.

0:45:560:45:57

It's like standing in line for the doctor, isn't it?

0:45:570:45:59

-Yes, trying to close his ears.

-Aw, don't worry, it won't hurt!

0:45:590:46:03

-Look at all that stuff coming out of there.

-The stuff comes out...

0:46:050:46:08

They don't mind that too much. And then I'll have a good look inside.

0:46:080:46:12

I can see a nasty point in there which I'm going to rasp off

0:46:120:46:15

with a little power tool. I don't know if the camera can get in there.

0:46:150:46:18

Have a look, Steve, get in here. Get in there!

0:46:180:46:21

Right at the back, can you see a sort of needle

0:46:210:46:23

sticking down from the upper jaw, the back teeth there?

0:46:230:46:26

-Yeah, I think so.

-Yeah, there we go.

-We'll just try and buzz that down.

0:46:260:46:30

-DRILL WHIRS

-Wow!

0:46:300:46:33

That's not a good noise wherever you hear it.

0:46:330:46:35

-Poor Hattie's hiding.

-Oh, look at this.

0:46:350:46:38

We've got Hattie, who's next in line, not looking forward to it!

0:46:380:46:42

Not looking forward to it.

0:46:420:46:44

'Buttercups has been going for over 20 years.

0:46:440:46:47

'Let's meet the man behind it.' How many have you got here now, Bob?

0:46:470:46:50

We've got about 140 in the sanctuary

0:46:500:46:52

and about another 95 in foster homes around the county.

0:46:520:46:55

We take them from as far afield as Cornwall and the Midlands and...

0:46:550:47:00

And what are the reasons that people abandon them?

0:47:000:47:03

So variable, I could tell you so many different forms of cruelty,

0:47:030:47:07

but also not only cruelty but where they've been abandoned

0:47:070:47:10

or people who of course can't manage them any more.

0:47:100:47:14

Now we know that goats go bonkers for food.

0:47:140:47:16

I hope Matt's prepared for a feeding frenzy.

0:47:160:47:19

-Hiya.

-Hello, lovely.

-How are you doing?

-I'm very well.

0:47:200:47:24

-Have you missed me?

-I have, yes.

0:47:240:47:26

Good day with the goats? Stay where you are, you don't need to move.

0:47:260:47:29

-I've got something for you. Bob?

-Yes?

0:47:290:47:31

Um...

0:47:310:47:33

I just think that, you know, really...

0:47:330:47:37

-you should do a little job for me.

-OK.

0:47:370:47:39

So if you can just help me out, cos I've been doing it all day.

0:47:390:47:42

This is Bob. Here you go, big boy. So, what I need you to do...

0:47:420:47:46

-I'm sensing a stitch-up.

-I'm tired!

0:47:460:47:48

I've been doing this all day, I'm exhausted.

0:47:480:47:50

It's been goats, goats and more goats.

0:47:500:47:51

Go on, sprinkle away and I'll tell you when to stop.

0:47:510:47:54

-Am I just having to sprinkle, yeah?

-Over there and head to the...

0:47:540:47:57

-Where they can see it. Have fun.

-Yep. Not too much, not too much.

0:47:570:48:02

-One, two, three...

-Come on then!

-Come on then! Come on then!

0:48:020:48:05

Come on then! Come on then! Go, go, go, go!

0:48:050:48:09

THEY LAUGH

0:48:090:48:11

What a beautiful sight!

0:48:110:48:13

Come on then, girls. Get that down your chops!

0:48:130:48:16

Girls and boys!

0:48:160:48:17

In a few moments, you can find out

0:48:270:48:29

how my crusade to champion British wool turned out.

0:48:290:48:32

But first, let's go to the Countryfile weather forecast

0:48:320:48:35

for the week ahead.

0:48:350:48:36

.

0:50:500:50:57

In this edition of Countryfile,

0:51:170:51:18

we're looking back at some favourite farm visits

0:51:180:51:21

and celebrating how the livestock we farm has shaped our countryside.

0:51:210:51:25

Hello, lovely.

0:51:250:51:27

I have about 1,500 sheep on my farm, and back in 2010 I went on a crusade.

0:51:310:51:36

I wanted to help breathe new life into the British wool industry.

0:51:360:51:40

I've got an array of different breeds on my farm,

0:51:450:51:48

therefore all sorts of different wool types,

0:51:480:51:51

and over the last few years I've been getting on average

0:51:510:51:53

about £1.50 a fleece, which doesn't even cover the cost of shearing.

0:51:530:51:57

I find it absolutely infuriating.

0:52:000:52:03

I've always been concerned about the value of British wool to our farmers.

0:52:030:52:07

I've been on a mission to find out why we don't make more of our wool.

0:52:090:52:12

I just can't imagine why it isn't just getting snapped up

0:52:120:52:17

to make fantastic clothing.

0:52:170:52:19

So, I left the serene surrounds of the Cotswold Hills

0:52:200:52:23

for the hustle and bustle of the big city.

0:52:230:52:25

The idea - to make a suit from British wool.

0:52:250:52:28

And today my crusade comes to a woolly climax.

0:52:290:52:32

And Patrick has arrived with my new suit.

0:52:350:52:37

-Patrick.

-Good morning, Adam.

0:52:370:52:40

-How are you?

-Very well indeed.

-Lovely to see you.

0:52:400:52:42

-Well, lovely to be here.

-I'm sorry about the muddy farmyard.

0:52:420:52:45

Well, it's a little different to the usual Savile Row delivery,

0:52:450:52:47

but it's a pleasure to be here.

0:52:470:52:49

I've got a changing room in here, something you're quite used to.

0:52:490:52:52

I thought we'd get into one of our stables here.

0:52:520:52:55

-What do you reckon?

-Fabulous!

0:52:560:52:58

HE LAUGHS

0:52:580:52:59

And the chickens are here to help tie your tie, are they?

0:52:590:53:02

They are, yeah.

0:53:020:53:03

I'm really looking forward to putting it on.

0:53:030:53:06

So, if you'll excuse me...

0:53:060:53:08

Now for the second piece, the jacket.

0:53:200:53:22

Wow, look at that.

0:53:260:53:28

-That is lovely.

-Fantastic.

0:53:280:53:30

-What do you think?

-Really fantastic.

0:53:300:53:32

It's a very, very handsome-looking cloth.

0:53:320:53:34

I mean, I think the colour's fantastic, it looks light,

0:53:340:53:37

I think people have this perception of British cloths being very heavy, but...

0:53:370:53:43

It's smooth, it's soft, it's comfortable, I really like it.

0:53:430:53:45

-You're a new man.

-I am, I'm very proud of that, thank you so much.

0:53:450:53:49

You're the smartest farmer in Gloucestershire.

0:53:490:53:51

What we're going to do now is show it off.

0:53:510:53:53

Let's go.

0:53:530:53:55

Oh, look out, ducks.

0:53:560:53:58

And where better to do that than my local town of Stow-on-the-Wold.

0:53:590:54:03

This place was built on the wool trade.

0:54:030:54:06

Hundreds of years ago, as many as 20,000 sheep would have been

0:54:060:54:08

brought to market here from all over the Cotswolds.

0:54:080:54:12

I've invited everyone involved in the process of making the suit.

0:54:120:54:15

-What do you reckon?

-That's great.

0:54:180:54:20

Well, everybody's done a wonderful job.

0:54:200:54:23

-What was the wool like to work with?

-It was easy.

0:54:230:54:25

To be honest, it was good. It ran very smoothly through.

0:54:250:54:29

-And making the cloth?

-They loved it, they all loved making it.

0:54:290:54:32

It took a long time going through the mill, but it's fabulous.

0:54:320:54:35

It's a beautiful colour, isn't it?

0:54:350:54:36

Yeah, I mean, it's testament to what can be done

0:54:360:54:39

when you get great British product and some great British craftspeople

0:54:390:54:42

and get them all together.

0:54:420:54:44

I think it's a fabulous advertisement for the best of British cloth.

0:54:440:54:48

Well, I reckon it's fit for the catwalks of Milan or Paris.

0:54:480:54:52

And even the local paparazzi are out in force, but not just to catch

0:54:520:54:55

a glimpse of my suit, they're here to see the real stars of the show -

0:54:550:55:00

my sheep, who I've brought along in honour of days gone by.

0:55:000:55:05

Supermodels of British wool.

0:55:050:55:07

Well, what could be better?

0:55:160:55:18

A farmer, a spinner, a weaver and a tailor walking sheep

0:55:180:55:21

through Stow-on-the-Wold to champion British wool.

0:55:210:55:24

But not all the sheep are interested in going for a walk.

0:55:290:55:33

This has been a wonderful crusade for me to champion,

0:55:410:55:44

and I can really feel the adrenaline running through me now

0:55:440:55:46

thinking we've achieved something.

0:55:460:55:48

We've got a wonderful suit made from British wool

0:55:480:55:51

from these fantastic animals, and I really hope it makes a difference

0:55:510:55:56

and more people will buy products made from our wool.

0:55:560:56:00

Come on then.

0:56:200:56:22

Well, here it is, and thankfully it still fits.

0:56:240:56:27

And not only that, the price of wool has gone up significantly

0:56:270:56:30

over the last few months, which is great news for the British sheep farmer.

0:56:300:56:33

Well, that's it from Countryfile tonight,

0:56:330:56:37

but there's more tomorrow when Matt, Julia, Ellie, John and I

0:56:370:56:39

head to the Norfolk coast for some fun at the seaside.

0:56:390:56:43

I hope you can join us then. Bye-bye.

0:56:440:56:46

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0:56:480:56:51

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