Crutching

A day of preparation. Just one week to go before the rams (Toy-boy and Samson) are reintroduced to their laydeez, so the girls need titivating and trimming. The area around their tails is crutched, which is basically a mini-shearing session, removing the heavy fleece on their tails, back legs and bottom to keep them clean, offer easy access to the chaps, and hopefully in five months time still offer visible access to the udder when lambing gets going.
Because Badger Face sheep are meant to keep their long tails unlike many other breeds that have their tails ringed within the first few days of life, they look particularly daft without the fleece, carrying incongrously naked bell-pull tails.
Once wormed and bikini waxed, the black Torwens and white Torddus were split into separate fields so that the rams can tend to their own and generate purebred offspring, which gives me the option of selling breeding stock if there are some particularly choice examples born.
For another seven days the chaps will grow increasingly whiffy, testosterone oozing wildly and filling the air with the unmistakeable scent of rampant ram.

Hibernating

Hard Hattie is getting slow and sluggish, and I expect to find her snoozing deep in her box of straw before long. She and her cosy box will be put in a rat-free cool shed for her hibernation and checked regularly.
I'm wondering about making plans to join her. What with the BBC ten o'clock news tonight being so very gloomy about employment, money, home repossessions and the like, I think I'd prefer to stick my head in a straw box and wake up when it's all over. How people can lose their homes when governments are prepared to shore up the banks is completely beyond me; why isn't the money going to pay the mortgages instead?
Apparently farming and government spending are the only two areas not slowing down at the moment... and I don't believe that will last. Bah humbug and all that.

Drunk on apple fumes

68 litres of juice and 145 litres of cider later, I'm ready to fall into a soft sofa in front of the fire. First there was the picking and sorting, then the carrying, the washing, the milling, the pressing, the bottling, the labelling. Not forgetting the sterilising of buckets and bottles and barrels and funnels and the twiddling of bottle brushes of every size and shape to get into those hard to reach corners.
Friends have helped and used the kit all weekend too, so the machines have been worked hard. I suppose 400 litres of juice destined for both alcoholic and breakfast beverage has been churned out in total. Enough to keep us hydrated for quite some while.
The milling and pressing was done in the cob barn...finally it can be put to use.

Incredible structures

From domestic micro roundhouses to huge macro industrial structures that fill the horizon.
Whistled along the Severn Bridge to bounce through Wales en route for Herefordshire and some new additions to the flock.
The travelled through landscapes of Devon, Somerset, Wales and Herefordshire are all so distinctive, all beautiful.
But home is always best. So glad to get back and let the shearlings out of the trailer.
I checked in the barn and yes, the hired cider press and mill had been delivered - a whole weekend of cider making and apple juicing ahead.

OOOH, OOH, OOOH, OOOOH!!!

First they made a huge continuous serpent of wheat straw, the eaves wad, to go round the complete perimeter of the roundhouse walls, and now, the bundles or more correctly, yealms, are being put into place. It makes me want to barn dance!

The roundhouse takes shape

Just because I've been busy with sheep doesn't mean that the world of barn restoration has come to a halt. Oh no. The cob barn is likely to be finished today, and yesterday the thatchers started on the roundhouse, putting up battens to take the locally sourced wheat straw. The roundhouse is behind the threshing barn, and touches the road, and so is in full view of the few souls that drive past in their tractors and trucks.
The thatchers will be on site for three or four weeks, and having filled their bellies with blackberry and apple crumble to make sure their boots are leaden and keep them up there, I will report on progress.
It's hard to take shots of the roundhouse as there are few viewing points far enough back to capture its full glory. The photos below show the progress to date, from the demolishing of the ruins to today's grand efforts.

Gralloching, lairage and more

Health warning - don't scroll down if you'd rather avoid seeing pictures taken in an abattoir.

I love a day when new words come pouring into my ear. Or when words I sort of think I kind of know, finally start to make sense.
Today was a day that I knew I would have to meet head on at some point. I've been trogging lambs and pigs to the abattoir for many years now, but I hadn't ever seen the process from start to finish. Thanks to the incredibly useful EBLEX who run short courses for meat producers on all sorts of areas crucial to the farmer, I finally saw the whole story.
It's key that your animals are slaughtered at the right time: when they are at the best rate of fat to lean. Too fat, and they have to be trimmed and you've spent weeks feeding your livestock unnecessarily, expensively and to the detriment of your meat. Too lean, and you'll have a flavourless, scrawny chop on your plate and dissatisfied customers. A lamb is covered in fleece, so you have to get (gentle) hands on to find out when each individual lamb is ripe and ready. There's a Europe wide classification system for lamb based on a combination of fatness and conformation used by every abattoir and every butcher and every supermarket and every wholesale and retail purchaser. Getting it right on a live animal is as much an art as a science. This is not something you absorb through rural osmosis, but something you have to be taught, and it has to be practised so you keep your hand in.
Today's course was held at a huge local abattoir, and run by two extremely knowledgeable, jolly and helpful experts. We looked at the charts, we had the pictures explained, and then we went to the lairage (nice new word number one) to grade ten pre-selected lambs.
I fondled a scrawny article, a fat beast and one that was fat but had unequal conformation, and then another seven lambs along the spine, loin, shoulder, tail and between the legs to arrive at an estimated grade for each. Then it was on with the white boilersuit, hairnet and hard hat, a disinfect of wellies and hands, and into the processing area.
The scale of the thing took my breath away: a continuous line of machinery, people and lambs, with everyone focussed on their task, executing it cleanly, swiftly, carefully and with the right tools for the job. We were asked if we wanted to see the slaughter, and no-one baulked. It was so calm, professional, simple, with the layout designed to cause nil stress to the animal or the slaughterer. I watched several animals being stunned and throats cut. I wanted to make sure I saw the reality of where my animals are headed, and I felt nothing other than reassurance and thanks that such an important role in the food chain was being so expertly undertaken.
We followed the line as skins were removed, guts discarded (for deer this process is called gralloching - second new word of the day) and offal inspected. We were shown examples of condemned livers - suffering from tapeworm or fluke and other parasites - and also arthritic joints that meant a leg or more might be spurned as unfit for human consumption. Every liver and heart is kept alongside its carcase; if there is something wrong with these organs, the meat might also be compromised, and it is thoroughly checked. I saw the results of injecting against Bluetongue in the wrong muscles (the neck is the recommended place), and that lambs were being sent both too thin and too fat to slaughter.
We watched the professional grader determine the score of each lamb, the automatic weighing, the tingling with electric current, which reduces the need for hanging by tenderising the meat (hmm...not sure about that one), and then headed for the chiller, where the ten lambs we'd attempted to score were now tagged with the official result.
Out of the seven I'd guessed, I only got one spot on, but the other six were only one grade out, so I was reassured that I can pretty much tell what I'm looking for.
I take my animals to a small farm slaughter house, and the system is nowhere near as mechanised as this, but I will see if they can give me the condition scores and if my estimates improve.
And if you fancy a few more good meaty words in the gralloch mode, you gut a fish, paunch a rabbit and draw a chicken.

Samson awaiting his Delilah

Not a great photo as it was dusk and he didn't want to pose, but here is the new Torwen ram, Samson, wormed, Heptavac'd, toes trimmed and in isolation for three days before putting him out to pasture. No wonder he looks depressed. But come 1st November he can make whoopee.

Synchronicity

I seem to be travelling up to London on an almost weekly basis at the moment, usually there and back in one day, rising at 6am and falling back with a crash around 11pm. I come through the door surrounded by capering dogs and excitable kittens, head for the loo, squint at the red-eyed travel weary face in the mirror and fall on the pillows.
In the train on the way up I prepare for the day ahead, making notes, reading papers, gathering thoughts. But on the way back I'm desperate to concertina the hours of travelling into a moment, and ferret in my bag for the book of the day.
I seem to be in a world of Eastern European immigration; first with Lewycka's Two Caravans, which I warmed to (loved that Dog), and then Rose Tremain's The Road Home, which is fantastic.
As a novel moves its way into the final trimester, you don't necessarily expect new moments. Mostly you get more of the same, whether it be beauty, brutality, murder or machinations, but those last chapters of Tremain's both made me laugh out loud in the quiet carriage, and spout tears.
It may be predictable to enjoy plot quite so much, but I want a story, the revelation and development of character, pain and pleasure, hurt and happiness. I WANT the predictable AND the ridiculous, and I got both with Tremain; the old lady leaves a righteous legacy, and the Chinese asparagus pickers carry out an unexpected service.
There are many moments of recognition between the two novels, as if little windows of a shared world collide and then drift: the twinned Chinese characters; the hopes and dreams of the immigrant; the dodgy employment opportunities; the brotherhood of nations in a foreign space; the ineffectiveness of bureaucracy; the realism of old peoples' homes. Such different books, so many mutual presences.
I stroked the cover of Tremain's book after I'd finished the last sentence. I wanted to absorb her talent, share her gift. It was a feast.

Death at the weekend

It's harvest time. The number of surplus cockerels raised for meat is being diminished by twos each weekend. The Aylesbury drakes are fattening nicely and it'll be their turn soon. This week two of the pigs are off to the butcher. The remaining three Berkshires are booked in as are the second batch of lambs.
The freezers will judder into life and host a year's supply of meat and poultry, and the horrendous livestock feed bills will be cut dramatically. Poultry feed has jumped from £6.50 per 25k to £8.50 in less than six months. How organic farmers make any kind of living with their feed at Harrods prices, is beyond me.
We've heard a great deal this year about poultry farming and the real price of properly raised chicken. I suspect all the good awareness raising will be mowed down in the face of job losses, house repossessions and the general gloom of depression.
What I do know, is that my dressed weight 3.5 lb - 4lb cockerel tastes amazing, and that not even the poshest organic shop-bought bird can start to compare. Why this is, I don't know, but my birds head towards the guinea fowl in flavour (which I adore), have a density of meat that is really satisfying, and that every single scrap (excepting heads, feet, and colon) will be eaten.

Teeth, tits and toes

There comes a point in every ewe's life when she has to undergo the indignity of the teeth, tits and toes regime. Can she still nibble? Check. Is she free of lumps and bumps on the all crucial udder? Check. Are her feet in good order? Check. Those that don't pass muster are destined for the mutton wagon. It's a cattle market out there.
Every year, a month or two before tupping time, you go through this process, weeding out those not fit for another season of lambing. Today was the day and just one girl hasn't make the grade. Thank goodness that there are champions for mutton, and that there are pockets of interest in this delicious meat and the concept of long, slow cooking.
Toy-boy get his toes trimmed too, so that he can dance the fandango with the girls on the 1st November without worrying about bunions.

No invitation to the ball

Someone had a party and didn't invite me. No reason why they should, but leaving celebratory markers to push the point home seems a little unfriendly.
I'd spent the morning cleaning duck, goose and hen houses and plucking a couple of cockerels for the freezer. I put some of her much loved tomato out for the tortoise, admired the KPs (kitten pusses - sorry), and watched the dogs stretched out in the autumn sun waiting for my call.
The lambs have been split into groups, with the ones destined for the next butcher batch chewing the best meadow grass by the river, at the furthest reach of the farm. This means a daily trog to the river no matter the weather, and the dogs love it. Starting off across the orchard I could see something cobalt and artificial bobbing about behind some gorse. I thought it was a rambler picking a few blackberries, and then decided to go and check just in case it was something that needed dealing with. Much of the helium had leached out, and trapped tightly between bramble and old fencing, this sad little offering wasn't going anywhere without a tug. There wasn't even a note attached to the long streamer. A bottle without a message.

Nuts

It is SO autumn. The Virginia Creeper that drapes the cottage on the way to town is ablaze, the leaves are dropping from the young fruit trees in the orchard, the bedspread was slung onto the bed to warm my shivery shoulders last night, and the squirrels are nicking all the nuts.
The acorns are ripe, and a gentle tap sends them cascading to the ground, leaving their school caps behind them. But can I find any hazelnuts to munch? In 11 kilometres of hedgerow on the farm I found a smattering of samples, the evidence of a good crop nicely gnawed and lying empty on the ground. No doubt there are snug hoards hidden from view for winter snacks, but none for me.

Roof update

More than a month after the clever breathable membrane was put in place, we now have a fully slated roof. The weather has been ghastly and it just ain't safe sliding around up there in the wet. Just two bits of roof left to do now: the stable roof in the same reclaimed slate, just to the left of the photo and attached to the threshing barn; and the round house roof, behind the barn, also attached. The round house will be thatched which is a process I've never really seen up close and personal, so there will be reports and photos. Soon the oak for the huge barn doors will have to be ordered and there will be feverish carpentering, flying sawdust and ringlets of paper thin timber paving the ground and the workshop.

Testiculated

There was a joke in the paper a while back that's had me chortling on and off for weeks: "Testiculate. Definition: to talk bollocks whilst waving your arms about." Bizarrely, it really IS a word.
But I have yet another use for it. Unless you want entire ram lambs for breeding, most folk ring the testicles in the first few days of life to make sure they don't start impregnating mothers, sisters and who knows what else prior to their going off to the butcher. But Badger Face are smaller than commercial breeds and the ubiquitous rubber ring comes in one size only (unlike condoms which I've just learned really do come in micro, large and liar). This means that there is a small risk of a testicle popping back out...and the result? Testosterone, and horns, like the chappy above. So, I suggest that he has testiculated: by virtue of sheer will power over husbandry he has maintained his machismo.

Old Foxwhelp

It conjures up a gnarled character with a mature history and a way of telling the tale, or a field name in some forgotten corner. But Old Foxwhelp is an ancient cider apple and I make it into pinky perfect apple jelly to go with the pork and gammon.
I hoiked myself inelegantly over the tree guard with the help of a step ladder and filled the trug with red striped crab apple sized fruits, gave them a sploosh in the sink and then cut them into inexact quarters. One pint of water to every two pounds of apples, and blitz in a preserving pan, being careful not to burn the bottom as it simmers and froths. When all is soft and mushy, into the jelly bag to strain for hours, jelly bag emptied and more sloshed in. To every pint of the baby pink juice you add a pound of sugar (yes, you wouldn't want to brush your teeth with it) and heat to jam setting temperature and then pour carefully into hot jars and seal.
There wasn't enough to last all winter so the tractor was taken down the lane where a wild crab apple beamed with pride at its own harvest. Balanced on the arms of the front loader, and with shepherd's crook in hand, another trugful was tumbled down and is now simmering happily and scentedly before its overnight stopover in the jelly bag.

Glut and gluttony

It's been a weird growing year; all that water and not enough heat has suited some stuff and not others. So the orchard is heavy with apples but nary a plum, gage or damson in sight. Sloes are conspicuous by their individuality; literally one or two on a tree rather than the usual laden branches. I've been blackberrying three times now and perhaps it's a little early to expect otherwise, but although there's been enough for a fool and a crumble, I have yet to find the trug-full required to make the pots and pots of jam necessary to keep the household happy year round.
The polytunnel has been the star of the show: my aubergines are the best ever; the chillis will have to be dried or they will rot on the plant (you can't chomp on them for breakfast, lunch and dinner); the big boy tomatoes are gracing salads with their accompanying basil; the yellow courgettes are this month's staple; the cucumber surplus has gone to the pigs; the peas are still going (that's a long pea season in my book); and the pak choi was brilliant. Outside, the hispi cabbages have been forfeited to pigs and hens; the slug damage has made them beyond the human pale/pail. The onions did ok and today is the day for stringing them up. The swiss chard, artichokes, parsnips and red cabbage are all thriving, but it's the raspberries that have once again cheered the days; huge, sweet, beautiful and creating a jungle of unruly canes.

Who leaves a mound like this?

I have an animal that has human toileting inclinations. If I hung a roll of the quilted stuff from a branch on a convenient tree, he would likely use it with pleasure and appreciation. He produces neat heaps of nitrogen rich pellets that cause the grass to burst with energy, outdoing everything around it for greenness and vigour.
He moves along a little each time, so that the heap gets longer and longer, and for a fastidious beast this means no danger of stubbing your toe in yesterday's delivery. I often wonder whether he'd insist on the seat left up or down, and whether his paper of choice would be of the pastel persuasion. Reading matter would likely be something uplifting and improving; a biography or historical volume. Definitely no fluffy mat round the pedestal, and soap would be something swish from Penhaligon's.
Who produces a mound like this?

Rain stopped play

Next to the almost completed cob barn is the linhay, an open fronted barn originally used for storing hay. With the barn looking so shiny, the linhay sulked alongside, and worse, had started to drip onto the feed bins stored underneath. It was time to give those lovely granite posts a new hat. One weekend was nearly enough, finishing touches to be sorted today. But rain, of course, intervened. It might be another week, or two, before it's safe to clamber about up there and tap the last sheet and the capping sections into place.

The tears of a clown

For the first time in recent summer memory, it seemed like it might just possibly be a day without rain.
At 6 o'clock I go and give the pigs their evening feed, and gaze out at the grey, grumbling clouds over the hill. I can't feel any wet in my hair or on my face, but there on a stone by my foot is a large splash; a harbinger of a battalion of splashes.
Even the ducks are fed up with being permanently damp.

Fosbury's event

I know I've been reading a fair bit of PG Wodehouse recently, what with making sure that Claude and Eustace are suitable names for the kitkats, but doesn't "Fosbury's event" sound a bit Bertie Woosterish to you too?
Probably not if you like sport, but as I've said before, I'm really not keen. I've heard of Linford Christie and Roger Bannister, remember Flo Jo with the hideously long nails, and recognise that a rugby ball is different from a football, but I don't really care about any of it.
So, there was the last unsolved clue in the Guardian Quick crossword: _i_h/_u_p. I went through all kinds of permutations: fish pump, dish lump, with hump, pith sump, rich bump. I was really enjoying myself. And then I googled Fosbury and there was the answer. Not half as exciting as this, this or THIS.

War wounds

I think, but I don't KNOW, that this is a speckled wood butterfly. It landed on a bramble and I took a quick snap, because my memory for markings is pretty poor and by the time I'd have had the book in my hand I would be scratching my head over any discernible feature other than the hopeful memory that it was mainly brown.
And now, in the comfort of my chair, and filling the screen, I can see how torn its lower wing is between the two eyes. It reminds me of Smudge's ears, those delicate filigree whorls and thin skinned points that took such a beating from unknown cats. I used to gently finger those healed slits and notches and tell him he was just as beautiful as before, just with added character, like a mother reassuring a daughter with a beauty spot or a son with a significant nose.
I have some temporary wounds of my own; sharp kitten claws rake my legs, arms and neck as
they clamber up me for attention, hanging indiscriminately from zips, buttons, flesh.

To the tannery

It gets very sheep focussed round here when enough lambs are ready to go to the butcher. First you bring the lambs in and sort them, checking weights and which ones are the right level of fatness. Then you ear tag the selected few, belly them out (shear off the belly fleece) and put them on clean straw in the barn to make sure they are clean and dry for the butcher. Into the trailer and off to slaughter first thing the next morning, with a comprehensive cutting list so you don't end up with chops the size of hams or joints comparable to fairy cakes. Back to the abattoir next day to pick up the offal and the salted skins, whilst the meat hangs for a further week. Home to remove the hearts and livers from the lungs and other pipework you don't want, bag it up and freeze. Jump back in the car and drive to the southern end of Dartmoor to Buckfastleigh and deliver the skins to the tannery.
That was a real bonus. After a dozen years of sheep keeping I have never had the skins cured before, but these days I'm determined to make use of every bit of the animal. I emailed the tannery who then looked at our farm website, said flattering things and offered me a tour. Well, it was fascinating. The place looked like an ancient distillery, what with all those huge wooden vats. Just ten people work in the three storey warehouse, and it's a physically demanding and highly skilled craft. I saw every machine, every nook and cranny, each process and their results.
The vats where the skins are washed in clean Dart river water, soaped and steamed, pickled in chromium. The machines that remove any flesh, fat and other undesirables. The huge spin dryer, superheated iron and the dragon machine - well it looked like a dragon to me - that with the aid of a brave man leaning into the works to manhandle each skin, softens them after they have become a little hard during the various processes. There were white skins, black skins, Jacobs and curly coated Lincolnshire long wools, these latter being dyed black and used as numnahs for the Horse Guards. The natural colours and variations were glorious, which is more than can be said for the eyesmacking Barbie pink, fire engine red and optimistic sky blues stored in a separate area so, I like to think, not to offend the eye of the workers.
It's a tactile trade - the finger tips can't lie about the suppleness or brittleness of the goods. As I was escorted round, my guide couldn't help stroke each stack of fleece, and there were many, all caressed knowingly as he passed.
I have high hopes of my badger fleeces (that's them above), with their creamy fleece and black border. I pick them up in about six weeks time.

The Devil's Cauldron

It's impossible to capture the power, the cacophony, the all pervasive wet in one wee photo, but Lydford Gorge's Devil's Cauldron is quite something. Some gentle pasture, a mild mannered woodland, and then boom! The cracked rock is full of tumbling, roaring, endless water moving at incredible velocity, gushing into the potholes below.
The path is very much single track; no holding hands in holiday mood or chatting companionably side by side. You go down, down towards the mayhem and between the fissured stone into the depths of the gorge, secured either side by hand rails. Then a little swing gate and if you can brave the sudden lack of an outer handrail, soaked and slippy slate steps take you into the heart of the thing, where you stand on a platform right over the cauldron and imagine what it might have been like to be the first to discover this force of nature without a handhold to steady your body or spirit. I baulked and then set my jaw and completed the walk, strangely unaffected by vertigo, probably because everything is so contained and claustrophobic, quite unlike looking out from a high bridge or cliff into a world of scary nothing.
On the gentler parts of the walk, water constantly oozes and trickles, drips and splashes, spurts and springs through the ferns and mosses. Trees grow incredibly tall and straight seeking the light, and the undergrowth is an emerald and jade jungle - a cartel of chlorophyll. It's impossible to imagine going thirsty here; the antithesis of desert
The White Lady waterfall at the other end of the gorge is also beautiful if not so nervily dramatic, but the National Trust rather overdo the walker warnings calling it arduous, treacherous and goodness knows what else. You need stout shoes and a concentrating eye, and the dogs were left at home to avoid tipping anyone into the deadly depths, but although it's fairly steep, it's a short trot, and you couldn't compare it to climbing Everest.

A breathing barn

Weird. After three years I finally have an inkling of what the roofless barn will look like with its hat on. That extraordinarily high tech breathable membrane pinned to the rafters may look oddly modern, but it will be entirely hidden by local reclaimed slate and ensure that moisture doesn't drip onto the floor and that any wet in the building will be able to escape through the roof if it hasn't run out of the doors first.
That's not so daft as it sounds. Yesterday the river below the farm burst its banks spectacularly and caught folk unaware. Fenn swam for the first time, unable to touch the ground as the water reached tall human thigh height on the road. Twenty minutes previously it has been an inch high, but turning to retrace their steps, dog and dog walker communed with the African Queen experience.

Ragtime

Last year I was pulling ragwort on the farm in the places where diggers had disturbed the ground and created a lovely new seedbed. This year, only a couple of plants re-emerged, so the yanking up by the roots, removing and burning process seems to have worked. And there is not a trace of the stuff anywhere near the hayfields which is good news.
But the wood is a different matter. A year ago there were just a few plants but as it is closed off to livestock, I didn't think it too important to deal with them, after all, if there was a problem there would be a sea of yellow, not just a sprinkling. Humph. I have just heaved the fifth heavily crammed sackful back to the bonfire. It's the usual story; look after the pennies (or the individual plants) and the pounds (the heavy sack) will look after itself. Lesson learned.
Trouble is, although I always mean to take an old carrier bag or similar on all my walks across the farm to pick up any rogue plastic, litter, baler twine or other foreign body, I remember, say, once in every twenty walks, and I often return home with a length of wet, muddy twine in my now begrimed pocket. But you can't pull ragwort safely without gloves, and it won't fit in my pocket, so it requires a special trip loaded with refuse sacks, gloves and a keen eye.
There may be one or two plants left, but I will be bold, fearless and focussed, and get rid of the deadly weed before they go to seed. And perhaps I should hum this for good measure.

Introducing Claude and Eustace

Well, you just try taking a decent photo of wriggly squirming pusscats!
Thank you everyone for your fabulous suggestions for names. It's been an interesting task giving a pair of almost identical kittens monikers that will do well for adult cats. The only difference I can tell at the moment is that one has blue eyes and the other green; but most moggies' blue eyes change as they get a little older, so I'm just going to have to learn to distinguish other features and personality traits.
Claude and Eustace it is then, the twin cousins of Bertie Wooster who turned up far too early in the mornings, perched on Bertie's bed and nicked his breakfast. Trouble was their magnet. Sounds about right. Blue eyes is Claude, green eyes is Eustace (front).

The naming of cats

My wonderful old cat had to be put to sleep a couple of months back. He was very ill but had been chirpy and content til the last handful of hours when it was finally time to intervene. I had hoped to find him permanently asleep on his cushion, but he just wouldn't drift off on his own, and he was clearly feeling really bad. They say you know when it's time, and I did.
He was buried in the orchard under a beautiful thriving cherry tree, and he frequently gets chatted to as we walk past.
The farm needs cats - rodent patrol is essential - and anyway, the house needs more than one cat to keep the dogs on their mettle.
There has been a trip to the Cats Protection League and two tabby boys, six weeks old and orphaned when their mother was run over, have been chosen. They should arrive in the next week or two.
Now it's just a question of names. Bill and Ben, Boris and Ken, Fish and Chips, Laurel and Hardy, Frost and Duffy, Tom and Sam, the possibilities go on and on. Any suggestions?

Jiminy Cricket

I love the Stones, but really.....

Photo of Mick by Winslow Townson in the Guardian 26.7.08

Inadequacy and awe from Saturday's Guardian (or I love Lucy)

After days of physical toil and rote, the brain needs a bit of a stir, but like a muscle, it doesn't take much abandonment before it starts to atrophy.
So there I am, trying to rev myself up again with help from the Review section of the Saturday Guardian, switching between feelings of inadequacy and awe.
My sense of stupidity is at its height when I come across the spread on Sharon Olds, whom "many regard as America's greatest living poet". And I've never even heard of her. Do I blame my clearly inadequate Eng Lit degree course or myself? Myself of course. Just her photograph (that's it above) and quotes are enough to tell me I should have known of her, even if the specifics of her poetry sailed beyond my ken.
Next up, Julian Barnes' warm reminiscence of Penelope Fitzgerald has me smiling in appreciation of them both; clear minded, with sure literary feet, one admires their intellect and artistry.
But then, a treat of great humour. The Guardian is having fun at Mr Spin's expense. Alastair Campbell reviews Haruki Murakami and from the title to the last phrase, the piece is pure Campbell spin, using a paean to Murakami to enhance himself and puff his own work (some of which hasn't even been finished yet). How utterly venal, how shallow, how obvious, how very, very funny. My awe levels swiftly return to normal and feelings of inadequacy are drowned by giggling.
Just a flick away in the G's Weekend mag, beams Lucy Mangan's column. She's my favourite writer in the paper (as is Lynn Barber in the Observer), guaranteed to make me laugh, and always in the right way; what a satisfying turn of phrase she has. Writing on the flailing economy, Mangan suggests that we'll all be bartering piglets for firewood as if that was some kind of backwoods, medieval activity beyond the daily grind of her readers. Lucy, I'd happily swap half a trailer load of logs for any piglet you happen to have about you any time you like; delivery not included though.

It's scary, making hay

If you've never indulged some minor masochistic desire to try haymaking, you'll have no idea quite how all absorbing, stressful, sweat-inducing and completely exhausting the process is for folks doing it the old way. Not building stooks or anything quite that medieval, but producing small bales that a person of ordinary strength can manage on their own or shift with the wheelbarrow without the necessity of a mega-tractor and fancy implements.
Turning the hay is fine on a comfy tractor but our tractors are so old they're practically vintage and the seats lost their bounce long ago.

When the hay has reached perfection (which is a big ask, fraught as it is with fanatical weather forecasting) you row up the hay and then the baler comes along sucking it in and spewing out bales. But yesterday the wind was so dramatic that I had to row up with the baler travelling all of six inches behind my tractor as gusts sent heaps of hay into the air and across the field moments after the rows were all neatly created. My clutch foot was so tired by the end of the day that I considered going to sleep in the field rather than walking back to the house.
Every bale gets handled multiple times: to stack so that the flat 8 or Perry loader can pick it up; again to position it on the trailer; and then to heave it off the trailer into the barn, getting higher and higher with every trailer load. You sweat copiously, back bent as the hay gets close to the roof, skin covered in itchy seeds and little bits of dried grass.
Friends appear at your elbow and help load, or unload - life would be impossible without folks like this. Two of the builders come and throw bales around for a couple of hours too, delaying their breakfast.
And then the scary bits. The tractors aren't nervewracking as long as you know what you are doing and the land holds no surprises (no hidden, violent ridge and furrow, tree roots, old bricks, springs, cliffs etc). Bales aren't scary either. But standing on a trailer and building the stack is completely terrifying if, like me, you've a real aversion to heights. I shut my eyes when lifted off the top of a loaded trailer by the bale loader, but then I have to clamber up again back at the barn to heave the bales off. To say this is a trial for me is an understatement. I do my best, I really do, but you won't catch me clambering around the heights with anything other than a grimace and unsteady hands. I only feel safe when I have the solid bed of the trailer once again beneath my feet.
The new bale counter didn't work, so I have no proof as to how many bales were made and handled over the last three days, but I do know it's between 1000 and 1500, and I feel I have an intimate relationship with each and every one. But it's done for another year, and unlike the 2007 washout, the 2008 crop looks fantastic. The sweet smell of well cured hay is in the air, and even a bit of local muck spreading this evening couldn't mask it.

Mopsa makes hay whilst the sun shines

Don't know what it is about hay but the dogs just adore it. They roll in it, burrow through it, toss it about and play with it. They drape it over their ears and stick their snouts deep into it. It's as if they inhale life, summer, pleasure and delight with every happy whiff. Puppy behaviour is at the fore. It's wonderful to watch and be part of.

Committed

Well, at this very moment the hay fields are being cut. Five days without rain are being forecast, but whether that'll hold true, who knows? But waiting for the possibility of another clump of wet-free opportunities is a chance that cannot be taken. So in a few days, all being well, I will be humping small bales onto trailers, off trailers, into the Dutch barn and crossing all digits that any rogue precipitation is short and mild. If things don't go so well on the rain front it'll be wrapped into large bales for haylage, which the sheep don't really like. Apart from lambing, this is the most worrisome time of the year.

Small IS beautiful

I don't know why I subscribe to Spiked; I've probably said it before but their stance (all progress is good, green politics is idiotic, cheap food for all rah rah rah and stuff the consequences blah bleurgh blah) drives me quite wild with fury.
Here they are grudgingly singing the praises of the new Jimmy's Farm spin-off, gasping with surprise that he can find it in himself to praise the new technologies and processes that large scale modern farming embraces.
Not surprisingly the piece made me spit chunks of small scale produced Gouda type cheese (the photo is of a cheese made on the course I attended a month or so back).
What is all this sneering at small scale production? Would you really want to only ever eat ready meals concocted in a factory rather than one made to order at a local restaurant or in your own or a friend's kitchen? Would you refuse to wear a hand knitted cardie and only buy your woollens from Primark?
Brian says: "I don’t believe that we should all know where our food comes from or how it’s produced". What? You're happy that your sausages come from the dregs of pork that you'd never consider eating if it hadn't been made palatable by factory processing? You don't care if people or animals are exploited to keep your guts full and your body warm? It's ok if farmers get shafted left right and centre just so you can buy a £1.99 chicken or get a bogof heap of fruit and veg?
I was in awe of the robot milking machine; you can't produce one celery plant or one pint of milk and hope to keep the world fed - large scale is essential. But small scale operations produce stuff that just can't be bettered. We need both, just like we need to maintain rare breeds as well as commercial strains of livestock to ensure a healthy gene pool. Small is forever beautiful.

Bats in the bedroom

For the last fortnight I haven't been able to go to bed without having to shoo one or more bats out through the window. Big and brave, me, when confronted with bats outdoors, even as they swoop at head height and at top speed as they leave the roost under the eaves.
Somehow, as you remove a shoe and hop about on one leg and start to wrestle your head out of the day's t-shirt, bats whirring past your nut is not quite as appealing.
The other day three of the toothed and winged beasties circled gaily over the bed, dropping neat pellets of batshit as they went. Lovely.
Yesterday, this long eared bat was found dead. If you can tell me whether that's a grey or a brown long eared bat, I'd be most grateful. It looks like a grey-brown bat to me.

Topping out

Well it's happened. The crane arrived two hours late but three hours later all seven trusses were in place, some temporary cross timbers banged in, and the ceremonial oak branches secured at the apex of the threshing barn and the roundhouse. The trusses looked so huge on the ground, but the crane's jib dwarfed everything and they looked no bigger than twiglets or matchsticks as they gently moved through the air. See for yourself.

# 2 roof...

...not second in status like number two wife courtesy of The King and I, but the second to go up, or very nearly. Tomorrow a 35 tonne crane is arriving, for one day. Seven huge oak trusses will be lifted into place, or at least that is the plan. It's been discussed that they will be lifted over the workshop (you can just see it on the right of the photo, door ajar) and NOT over the house, just in case. So here is an image of two of the trusses the night before, and I hope the last time I see them in a horizontal plane.
Chaps came to measure and suck their teeth. Not only does the crane have to put the trusses onto the threshing barn, it needs to lift two of them right over the building for positioning on the newly rebuilt roundhouse walls, which sits right on the road edge. I suspect the odd tractor or two might have to be halted whilst that happens.
Vehicles have been moved, dogs will be kept indoors, and I will click away to capture progress, hard hatted and bug eyed, as I did for roof number one.

Movement without licence

5.30pm and I down tools. Well, move away from the computer and put on sheep chasing trousers and boots.
Today the ducks have been moved out of Back Orchard and into the garden for a few weeks. The grass in Back Orchard (so called because it once served as the secondary farm orchard near the house - there's posh) is long, and apart from the pig paddock area hasn't been touched by anything other than waterfowl and the odd badger or fox for three years.
There are big plans afoot for creating a duck pond and some good sized foxproof pens for the ducks, and another for guinea fowl. But first there's all that lush grass, and with haymaking weather failing to appear, there is a real shortage of forage ground at the moment. So after a quick once-over, a sore foot treated and an approving check on lambs being not too far off butchering time, the flock has been let loose in the long grass for a couple of days before the digger goes into pond-making mode.
They are so busy chomping they forget to baaaa. The ewes' milk is drying up and as soon as haymaking releases a spare field, there will be a weaning and a wailing.

Wildness tamed

Off to Roadford Wood Fair yesterday. It's a small scale affair, and a couple of hours gets you round all the stalls and displays and gives you time to chat at length with the folks selling wood-fired boilers and promoting sustainable domestic energy. You feel worthy and improved just by being there.
I love the locally handmade wicker baskets, the knives made in a charcoal fire, the old but usable tools, the trugs, the yurts, the scent of bombay potatoes, falafel and venison burgers. But best of all are the stands with the owls and the birds of prey. The golden eagle stretches out his leg, doing a fair imitation of the hokey cokey. The kestrel (above) preens and poses. The barn owl sits on the shoulder of its handler, clearly digging it claws through the man's fleece and causing him to wince - why doesn't he invest in leather epaulettes? But best of all is the little owl. I can't remember seeing one in the flesh before. Apparently they like living in orchards. I can only hope a pair might come and check ours out.

Doing it the old way

Today we have our first woman on site, making oak pegs for the roof trusses for the threshing barn.
She starts with blocks of oak, cuts them with a froe into squared sticks, then sitting astride her shaving horse uses her draw knife to round them into the finished article.
After a day off yesterday because of the torrential rain (the river burst its banks at the edge of the farm), the place is now buzzing with activity; I think half the builders in Devon are on site.

The delight is in the detail

How many times have you walked down a street, across a lane, through a building and been struck by a perfect detail? The curve of a banister, the sweep of a railing, the charm of a door knob, the gape of a gargoyle? I'm pretty architecturally illiterate, but it's the small things, those objects you can hold or caress with your hand that do it for me. I particularly enjoy carved text - the name or number of a house in simple font, in unflashy creamy stone or aged oak.
Cathedral Square in Exeter has many of these human scale features, somehow standing their own against the mammoth cathedral.

Bit of blatant self interest

Sorry I haven't posted for a few days; I was busy voting myself a £24k annual expense award. I put my hand up, but no-one seems to have sent me any forms to fill in. Do I need to become an MP first?

Farming with robots

This is something a friend told me about, and well, I struggled to believe her. But now I've seen it for myself.
It's been around for some years now, but even though the South West has more farms than anywhere else in the country, there are just 20 robot milking parlours in the whole region.
What's it all about then?
Basically, the cow determines when it wants milking (aided by greed as the robot supplies food too), and hops onto the unit which then takes control with no-one needing to be present. First the computer notes which cow it has in its clutches from the transmitter hung round her neck. The gate closes to keep her secure, and a warm steamy wash with clever little rollers brushes up and down each teat, just like a miniature car wash. Seeing it in action last night at a local farm I suggested that particular function might have been invented by Ann Summers. Next, the laser comes into action to precisely determine where the teats are before docking the cups to them. If the cow shifts a little, the lasers recalibrate and have another go. If only 3 quarters are in action, the computer knows that too. Then the milking starts. Each quarter of the udder is milked independently, so the machine stops milking each one when it is empty. Meanwhile, the computer is analysing just about everything: milk flow; temperature; quantity of milk produced from each quarter; number of times the cow has presented herself for milking; whether the cow is about to come down with mastitis; if it's been milked a couple of hours ago and needs shoving out and not milking; you name it.
The cows take themselves through a non return gate when they want a little steaming, brushing and milking, otherwise they are free to help themselves elsewhere in the cow shed to feed, a lie down or a relaxing scratch from the automatic cow brush. Although the farm I visited keeps the cows indoors, you can certainly include fresh grazing into the system by enabling recently milked cows access to outdoor grazing.
It was an incredibly intelligent system, requiring minimal labour, and providing the farmer with everything you need to know about your cow, enabling swift preventative care. It also sends phone alerts if there is a problem of any kind, with clear messages that describes exactly what requires attention. Up to a week is needed to acclimatise each cow, and the system clearly produces very quiet cows and gives them almost everything they need.
But although I was in awe of it all, I don't want milk from cows excluded from spring and summer natural grazing, and I'd like to see for myself a system that includes significant access to grass even if it creates a slight decrease in the milk yield. I wonder what the Soil Association view is on this.

If you are intrigued and want to see the system in action, you can watch a video here.