:00:24. > :00:29.Hello and a very warm welcome to Landward, as we wave goodbye to
:00:29. > :00:31.autumn and prepare to welcome the first of the winter months. In a
:00:31. > :00:37.moment, I'll be finding out about the Stirlingshire fishery that
:00:37. > :00:41.exported trout to every corner of the globe. But first, here's what
:00:41. > :00:46.else is coming up on the programme... The butchers battling
:00:46. > :00:49.to save the Orkney beef brand. We're known worldwide, it's a great
:00:49. > :00:54.selling point.And the farmers work hard to make a good product for us
:00:54. > :00:58.as well. They put a lot of effort into supplying good beef and we
:00:58. > :01:02.want be able to do it here, to cull it, Orkney beef as well. Sarah
:01:02. > :01:06.learns how to think like a pony. The reason we rub the horse is to
:01:06. > :01:08.give them a feel, so it's actually quite nice. So that touch is
:01:08. > :01:12.actually something a horse understands more than giving it a
:01:12. > :01:22.right pat. And I drink some beer. Believe me when I say I will be
:01:22. > :01:24.
:01:24. > :01:26.taking this job very, very Since the 1880s, Howietoun Fishery
:01:26. > :01:32.near Stirling sent fish around the globe, stocking the lakes and
:01:32. > :01:37.fishponds in the far reaches of the Empire. These days, it's owned by
:01:37. > :01:47.Stirling University. And as I found out, it started as an experiment by
:01:47. > :01:54.This is Sir James Ramsay Gibson Maitland. In the early 1870s, he
:01:54. > :02:01.started experimenting with fish breeding. 10 years later, he
:02:01. > :02:04.founded Howietoun Fishery on his father's estate near Stirling. It
:02:04. > :02:12.was to become, in the language of the day, the largest pesky cultural
:02:12. > :02:15.establishment in the world. But the road to success was a bumpy one.
:02:15. > :02:21.had hatching houses that washed away in the floods, that froze up
:02:21. > :02:25.solid with severe weather in the winter. He lost fish through
:02:25. > :02:28.various things and he did make the comment in his book, you have to be
:02:28. > :02:31.prepared for all these disasters to learn something. And learn, he did.
:02:31. > :02:36.Soon Howietoun was sending fish around the world, as the extensive
:02:36. > :02:39.archive at the University of Stirling shows. We had researchers
:02:39. > :02:42.over from Newfoundland. They were able to pick out the exact shipment
:02:42. > :02:49.of eggs that went out. That was the first eggs, trout eggs, introduced
:02:49. > :02:52.into Newfoundland. Where in the world were they sending eggs to
:02:52. > :02:59.then? Everywhere where the tentacles of the British Empire
:02:59. > :03:02.spread. Senior people in a management role were looking at a
:03:02. > :03:09.beautiful stream tumbling out of the hills and mountainside and
:03:09. > :03:12.saying, why are there no trout here? Send them to the UK for trout
:03:12. > :03:15.eggs. That is the legacy that we have. Maitland was an Evangelist
:03:15. > :03:18.for fish breeding. He was disappointed that his passion for
:03:18. > :03:20.it was not shared by his peers. Saying, "I have again and again
:03:20. > :03:30.marvelled at the utterly neglected possibilities that present
:03:30. > :03:31.
:03:31. > :03:34.themselves for the formation of fisheries". He wrote in the history
:03:34. > :03:37.of Howietoun to try and convince estate owners to set up their own
:03:37. > :03:42.fisheries. Would you say that this is a blueprint or became a
:03:42. > :03:45.blueprint? Very much so. There's various chapters and experiments he
:03:45. > :03:53.wrote up in great detail. In this particular chapter, he is referring
:03:53. > :04:02.to the specialist churns used for transporting live fish. In the
:04:02. > :04:04.conical section in the neck, he had a perforated insert. He'd put
:04:04. > :04:11.crushed ice in the top, water slopped up through the perforated
:04:11. > :04:14.section and the water dripped down as a fine spray. That was a very
:04:14. > :04:17.primitave but very effective means of oxygenating the water when it
:04:17. > :04:21.was cold, of replacing the oxygen. Not only do we have the history
:04:21. > :04:24.here, but he made sure when he was sending things out that things were
:04:24. > :04:27.done properly. Absolutely. We have even got the detail here about how
:04:27. > :04:31.to turn out young fish. In the first line, "be sure that the carps
:04:31. > :04:34.to convey the young fish are ready. It is better the horses should wait
:04:34. > :04:39.an hour than the fish wait." This is a sort of detail that the man
:04:39. > :04:43.was famous for. In many ways, Sir James Maitland was a classic
:04:43. > :04:48.Victorian gentleman scientist. He was rigorous in his quest to
:04:48. > :04:58.perfect the best way to breed and transport fish. But he also ruled
:04:58. > :04:59.
:04:59. > :05:02.his little empire with a rod of He refers to introducing in 1800,
:05:02. > :05:05.Loch Leven brown trout and in the autumn of that year, taking the
:05:05. > :05:11.fish back out and recounting them and finding there was a deficit of
:05:11. > :05:14.50 or 60. And he quotes "Steps were taken in this direction with a
:05:15. > :05:19.heavy six shooter. The troubles ceased thereafter." Obviously very
:05:19. > :05:23.much a man of principle. Anybody who had the audacity to steal fish
:05:23. > :05:28.from him was not going to come off best. Not to be crossed with.
:05:28. > :05:35.to be crossed with. Today, Stirling University still runs Howietoun as
:05:35. > :05:38.a commercial fishery. At this time of year, Ian is stripping eggs from
:05:38. > :05:43.the brown trout hens, which are then fertilised and transferred to
:05:43. > :05:47.the hatchery. Is that similar to what would have been happening in
:05:47. > :05:52.Maitland's time? Very much so. The procedure is very much the same. He
:05:52. > :05:55.recognised hygeine is very critical. He makes the observation that he
:05:55. > :05:58.would never employ men in the hatchery, only women. Basically
:05:58. > :06:01.because he viewed women as more fastidious when it came to keeping
:06:01. > :06:11.the place clean and tidy and better at record-keeping. Men were only
:06:11. > :06:17.
:06:17. > :06:21.Is there still an international demand for Howietoun trout? Yes,
:06:21. > :06:26.there is. We got an enquiry for eggs to go to Bhutan of all places,
:06:26. > :06:29.which is in the foothills of the Himalayas. So, forget about the
:06:29. > :06:38.book Salmon Fishing in Yemen. Here, it is all about brown trout in
:06:38. > :06:40.Over the past few years, our resident bushcraft expert Patrick
:06:40. > :06:43.MacGlincey has taken us foraging for food in some of Scotland's
:06:43. > :06:53.wildest places. In the next few weeks he will be demonstrating some
:06:53. > :06:54.
:06:54. > :07:00.An old woodman once told me there's no such thing as bad weather, only
:07:00. > :07:07.bad choice of clothing. Our ancestors were provided with many
:07:07. > :07:12.things from the woodland. They gave them fire, food, shelter, medicines
:07:12. > :07:22.and raw materials to create everyday objects and utensils. So
:07:22. > :07:25.
:07:25. > :07:30.That's the shelter up. Now for some fire. We're going to create this
:07:30. > :07:35.fire using the bow drill. We have the half board. The bearing block,
:07:35. > :07:43.the spindle and the bow. This technique is all about speed and
:07:43. > :07:48.pressure. We have the kindling in place. Now we go to the tinders.
:07:48. > :07:52.Here we have birch bark. Incredible material. It burns even in the wet.
:07:52. > :08:01.Some grass and some fine material to grow the ember. This is from the
:08:01. > :08:04.seed heads of the cattail, light And it is important that we build
:08:04. > :08:14.up speed. At this stage we are warming the wood up. Creating a
:08:14. > :08:40.
:08:40. > :08:50.That's the fire taken care of. We just let that burn away. I'm off
:08:50. > :08:52.
:08:52. > :08:56.now to gather three sticks and I'll The length of cord should not be
:08:56. > :09:06.cut. I'm going to bind it all around. This can be dismantled
:09:06. > :09:06.
:09:06. > :09:10.easily when we're finished. The woodlands are an amazing place.
:09:10. > :09:15.They provide us with bark that we make containers from and it also
:09:15. > :09:19.provides us with acorns. Once a valuable crop, but these can be
:09:19. > :09:27.peeled, ground down, and roasted to make acorn coffee. Let's have a
:09:27. > :09:37.brew. Granules in the coffee. Now for some hot water. Smells quite
:09:37. > :09:40.
:09:40. > :09:45.Now for the tasting. Absolutely wonderful. That's it for this week,
:09:45. > :09:54.folks. Next week, we'll be back in the Woodlands to see what else they
:09:54. > :10:04.Still to come, Sarah tries a unique way to get rid of her fear of
:10:04. > :10:10.
:10:10. > :10:13.horses. Walk on. And I visit the first of three beer producers. You
:10:13. > :10:18.get a really nice multi-smell coming off that. It looks like
:10:18. > :10:24.runny porridge but it smells lovely. In a recent years, many abattoirs
:10:24. > :10:29.have gone out of business. Earlier this year, the Orkney Meat Company
:10:29. > :10:34.said they would be closing their abattoir because of difficult
:10:34. > :10:38.trading conditions -- trading conditions. Sarah has visited a
:10:38. > :10:46.consortium of butchers that have stopped abattoirs closing to
:10:46. > :10:51.protect the Orkney Branch. -- brand. They have got one of the highest
:10:51. > :10:58.densities of cattle in Europe. The industry has worked hard to create
:10:58. > :11:07.a successful Ireland brand. All that came under threat. That was
:11:07. > :11:14.when the abattoir closed. Orkney has got a high volume of cattle and
:11:14. > :11:24.a great reputation and demand is high. Why did it close? The simple
:11:24. > :11:24.
:11:24. > :11:33.reason is that the overheads were very difficult. They had not got
:11:33. > :11:39.enough going. It must have been quite disappointing for the morale
:11:39. > :11:47.of the community. Absolutely. We knew it was not doing as well as it
:11:47. > :11:57.should be. We did not expect it to close as suddenly as it did. And it
:11:57. > :11:57.
:11:57. > :12:02.was not just the farmers affected. The butchers were also hit hard.
:12:02. > :12:09.was huge. We have heard rumours for a while at something might be
:12:09. > :12:16.happening. But we thought it would be OK. It was got smacking. We
:12:16. > :12:22.could not believe it. With the abattoir closed, the nearest
:12:22. > :12:30.facility was a ferry journey away on the mainland. This has major
:12:30. > :12:36.implications for the Orkney brand. They let us call it the Orkney beef
:12:36. > :12:41.but it should not be called that because it was not processed it. We
:12:41. > :12:51.can call it a meat from a Orkney but not the rich macro beef.
:12:51. > :12:51.
:12:51. > :12:56.long has it taken to build up his brand? -- Orkney beef. It is a
:12:56. > :13:05.great selling point and the farmers work hard and put in a lot of
:13:05. > :13:09.effort into supplying good beef and we want to process it here as well.
:13:09. > :13:17.It's with this Orkney brand in jeopardy, a consortium of local
:13:17. > :13:23.butchers got together and decided to do something about it. When we
:13:23. > :13:29.heard it Orkney was closing it was a major effect for us. We had
:13:29. > :13:33.spoken about it already and we had spoken to the landlords and it got
:13:33. > :13:43.us thinking. We thought we could get something together with some of
:13:43. > :13:45.
:13:45. > :13:49.the boys and get things going again. That later helped us out as well.
:13:49. > :13:59.The new one day a week arrangement means that they only have to travel
:13:59. > :14:05.
:14:05. > :14:15.a couple of hundred metres down the How likely is it that the abattoir
:14:15. > :14:21.
:14:21. > :14:27.could reopen on a full-time basis? A very important part of people
:14:27. > :14:33.associating really good beef. Transporting cattle causes them at
:14:33. > :14:43.stress, and I assume it stresses bad for the meat. The meat tenses,
:14:43. > :14:47.it is not good for the beef. It goes dark. The new system it is a
:14:47. > :14:57.major step forward, but the abattoir is still only open one day
:14:57. > :15:02.
:15:02. > :15:10.How likely is it that the abattoir could reopen on a full-time basis?
:15:10. > :15:16.Not sure yet. It is something we have spoken about. Are you hope we
:15:16. > :15:26.can maintain the service? I hope so. We get a lot of backing from the
:15:26. > :15:26.
:15:26. > :15:34.farmers. It is something we are keen to do. Ultimately, it keeps
:15:34. > :15:39.the Orkney brand alive and well. Yes. That is very important for us.
:15:39. > :15:43.It is too important for all of us to lose.
:15:43. > :15:53.If you have a comment about anything you see on a programme or
:15:53. > :15:53.
:15:53. > :15:58.have a wonderful story to share It is raining here. But what about
:15:58. > :16:08.the prospects for this weekend and beyond? Here it is Christopher with
:16:08. > :16:09.
:16:09. > :16:17.. It will be another couple of cold and frosty days. If we take a look
:16:17. > :16:21.at the pressure charge, we can see exactly why. A widespread frost to
:16:21. > :16:27.start Saturday and icy stretches on the roads as well. One or two
:16:28. > :16:35.showers across the north coast of the mainland. This could be wintry.
:16:35. > :16:40.Many areas, though, dry and bright. But still cold. Temperatures inland
:16:40. > :16:46.up to three or four Celsius. The west coast is a little bit milder,
:16:46. > :16:52.but across the north, we will see the bulk of those showers. And
:16:52. > :16:59.across the north coast as well. If you are out and about, you could
:17:00. > :17:04.see wintry showers. Areas further south, though, it generally dry.
:17:04. > :17:13.The winds coming from the north or north-west. And across the East, a
:17:14. > :17:21.similar story. Further south, once again, dry and bright. So, if you
:17:21. > :17:25.are out and about, it we are expecting a north-westerly force 4-
:17:25. > :17:32.54 stop the chance of one or two and rain showers working their way
:17:33. > :17:39.in through the day. Her moderate seas, good visibility, and plenty
:17:39. > :17:45.of sunshine. Across Shetland, frequent, wintry showers here.
:17:45. > :17:50.Moderate seas and good visibility. Saturday night, it will probably be
:17:50. > :17:58.the coldest night we have seen so far - a widespread, sharp frost and
:17:58. > :18:07.temperatures for many in minus temperatures. Sunday, high pressure,
:18:07. > :18:12.so another cold, frosty day, but cloud will start to stream in. And
:18:12. > :18:17.that rain will stay in until after dusk. Temperatures not far off
:18:17. > :18:23.freezing. That rain is connected with milder conditions coming a
:18:23. > :18:29.wave. The weather front crosses the country from west to east. The rain
:18:29. > :18:34.with the milder air working its way in. Monday, milder conditions.
:18:34. > :18:43.Improving in the West. But look at the temperatures - up to seven
:18:43. > :18:47.Celsius. Tuesday, this weather front bringing outbreaks of rain.
:18:47. > :18:53.Areas further south and South East drier and brighter. Again, look at
:18:53. > :19:03.the temperatures - up to six or seven Celsius. Wednesday, a return
:19:03. > :19:12.
:19:12. > :19:16.to colder conditions. It looks When you think of Scottish peer,
:19:16. > :19:24.one or two brands spring to mind. But across the country, there are
:19:24. > :19:30.dozens of producers creating a range of uniquely flavoured ales.
:19:30. > :19:38.In 2009, it there were 41 independent breweries in Scotland.
:19:38. > :19:42.As of September, there were 64. And the last 12 months, a dozen new
:19:42. > :19:49.breweries have opened. So if you love your real ales, there are
:19:49. > :19:52.plenty to choose from. Over the next three weeks, I would have the
:19:52. > :19:58.difficult and challenging task of sampling three beers from across
:19:58. > :20:03.the country. I will be travelling from the Black Isle to the Isle of
:20:03. > :20:11.Arran in search of the perfect pint. And I will be taking this job very,
:20:11. > :20:18.very seriously. This week, I am starting at we are brothers brewery.
:20:18. > :20:25.I am trying a bare flavoured with seaweed. The aim is to recreate a
:20:25. > :20:31.historic barley flavour. The coast of farmers would take sea weed out
:20:31. > :20:39.of the sea and put it over there grounder to fertilise it. We would
:20:39. > :20:46.reproduce what the Bali tasted like. Seaweed works in the same way as
:20:46. > :20:56.soul to. When you sort of your food, say if you have potatoes and do not
:20:56. > :20:58.
:20:58. > :21:04.put salt on them, they taste different. It lifts things. Like
:21:04. > :21:11.other beer, the seaweed at one starts off with malted barley and
:21:11. > :21:15.water. A really nice smell coming of that. Looks like runny porridge,
:21:15. > :21:25.but smells lovely. Once the malt and water have been mixed together,
:21:25. > :21:31.the seaweed can be added. Oh, yes! It seems very odd, putting see we
:21:31. > :21:37.don't bear, but, you know, these guys seem to think it works. So who
:21:37. > :21:47.am I to argue? Of course, there really is only one way to test the
:21:47. > :21:58.
:21:58. > :22:08.Very nice. A kind of chocolate thing going on there, or toffee on
:22:08. > :22:11.
:22:11. > :22:14.the top, and saltiness. I like that a lot to! And next week, I will be
:22:14. > :22:20.tasting another craft ale from a different part of the country. In
:22:20. > :22:25.the meantime, I think I will finish this. Cheers!
:22:25. > :22:34.Sampling beer - be greater job working here. Sometimes, we have to
:22:34. > :22:38.overcome our fears, though. Sarah has been to Aberdeenshire to see if
:22:38. > :22:42.the horsemanship techniques taught by the think like the Pony Club
:22:42. > :22:48.will help her overcome her fears of courses.
:22:48. > :22:55.Hello! Learning to ride is supposed to be every goal's dream, but I
:22:55. > :23:02.have been very nervous around horses. Today, I am facing my fears
:23:02. > :23:09.and learning how to think like a pony. Sandra it is a top western
:23:09. > :23:16.ride an instructor. This is a new club set up to teach children
:23:16. > :23:21.horsemanship skills. It is getting children and adults to think and
:23:21. > :23:27.look through the eyes of a horse and not think likely human. So, you
:23:27. > :23:35.are looking at the physical horse, the Mentor horse, and the emotional
:23:35. > :23:42.side. The reason I'm here today is because I have a here a -- fare of
:23:43. > :23:46.horses. I am very keen to learn to ride. Can anyone learn? Definitely.
:23:46. > :23:53.If you start to understand why horses behave the way they do, what
:23:53. > :23:59.is important to them, things like leadership, you need to understand
:23:59. > :24:05.the control of space around them. Once you can develop that, you then
:24:05. > :24:11.build your confidence in handling any horse, basically. Come and meet
:24:11. > :24:16.silver. I wanted to walk up to the side of her and rub her. I don't
:24:16. > :24:23.pack horses. The reason we packhorse is to give them a feel.
:24:23. > :24:28.This is what they do. They have this rubbing they do. That touch is
:24:28. > :24:34.something a horse understands more than giving it a pat. The horse
:24:34. > :24:39.that is the herd leader is the one that controls space. They also
:24:39. > :24:46.control speed and direction of the other horses. The first thing, in
:24:46. > :24:52.order to keep anyone safe, is the fact you will be in control of the
:24:52. > :25:00.space. Your body language and your intention has to be quite positive.
:25:00. > :25:07.Okay? Sown now, walk a little bit faster. And she has speeded up. She
:25:07. > :25:14.is reading your body language. Ask her to stop. Turn to face her and
:25:14. > :25:24.then ask her to back out of your space. Back up! Good girl. That was
:25:24. > :25:26.
:25:26. > :25:33.really nice. One of Sandra's star pupils is five-year-old ceilidh.
:25:33. > :25:43.She wasn't always like that. She always loved ponies, but did not
:25:43. > :25:44.
:25:44. > :25:50.have the confidence she has got now. How rewarding is it for you? To see
:25:50. > :25:54.her enjoying it is really rewarding. To see her doing all the things you
:25:54. > :26:04.never thought she would do and what I wanted to as a child but never
:26:04. > :26:08.
:26:08. > :26:13.I understand that learning to communicate with a horse is the key
:26:13. > :26:21.to becoming more confident. But the big test for me will be getting in
:26:21. > :26:29.the saddle. You should not be riding in wellies, but you will be
:26:29. > :26:36.led today. Give her a little bump if she does not listen. Both legs.
:26:36. > :26:42.Let us have a little walk, and then I will get her into a trot. You
:26:42. > :26:52.just sit there. Not too soon to trot. Shall I not have at least 10
:26:52. > :26:57.
:26:57. > :27:03.lessons?! If you are happy to trot, Lovely. And then just take your
:27:03. > :27:10.shoulders back. And she has already come back to walk. I saw your
:27:10. > :27:16.shoulders come back slightly. minute, isn't it? To that is what
:27:16. > :27:25.people don't get some times, is there also has a very sensitive
:27:25. > :27:30.animals. That slight shift in weight is enough to get her to
:27:30. > :27:35.respond. Thank you. Spending some time trying to think like a pony
:27:35. > :27:42.has taught me there is more to good horsemanship and just riding.
:27:42. > :27:46.Learning to communicate is the key to unlocking my fear, anybody's
:27:46. > :27:51.fare. Don't tell anyone - I have actually quite enjoyed myself!
:27:51. > :27:57.Serra, who has overcome her fear and has a telepathic relationship
:27:57. > :28:03.with horses now. Now, tied me to predict on what is coming up next
:28:03. > :28:07.week. Dog-walkers but in livestock at risk. The problem we have is
:28:07. > :28:11.that some dog-walkers do not control their dogs. They don't pay
:28:11. > :28:19.attention to the requirement to clear-up after their dog. And we go
:28:19. > :28:28.back to the woods with Patrick and his bush craft skills. This is what