Dig for Victory
My farm certainly gained from WWII’s requirement for extra home grown produce. The workforce was supplemented with extra staff, Land girls! that certainly improved the working day, so I am told! There’s a certain lady in Wem, Ethel, who will remember those days well, not for any hanky panky reasons I hasten to add. The only downside in those war years was the total power of the War Agricultural Committee, a government body that dictated what you could and could not do. The War Agricultural committee controller in our area was a gentleman called Mr Knight, a very forthright Scotsman who started off on his first visit to our farm by giving us an ultimatum about a 50 acre long, rectangular, and flat field. “Plough it all up now or I will bring trenching machines in, it’s a potential enemy landing strip!” So Dig for Victory was not only an essential need at that time it was also a victory for British farming and the tremendous progress it made over the next 50 years with the help of the 1946 Agricultural Act and the financial aid provided by our entry into Europe with the Common Agricultural Policy. This article first appeared in ‘The Wemian’ (Summer 2007). Our thanks to Roger Ashton and 'The Wemian' for allowing us to reproduce it. |
Self-Sufficiency Farmers, as producers of food have an advantage over the majority of consumers in that certain basic foods can go straight from farmyard or field to farm kitchen. Of course some processing is necessary with some of these products. In this day and age the temptation of the supermarket means the farmer’s wife usually bypasses the inconvenience of home processing and buys her food goods at the retail end.
Bacon sides and hams were placed, after allowing cooling, in two large salting pans 3 foot by 41/2 foot each and 6 inches deep in our cellar where there was a constant low temperature and allowed to cure for several weeks. Incidentally these pans were of wooden construction sitting on two two-foot high brick foundations, and were lead lined! Presumably the salt couldn’t damage lead but I do wonder about the health risk! On removal from the pans bacon sides and hams were hung in muslin bags on large hooks fastened to the beams in our kitchen where the dry curing could be completed. As a youngster I recall that the ham was delicious but the bacon was too fatty for me. Other Wem butchers would provide this service at that time (Ratcliffe’s, Johnson’s, Evan’s, Rutter’s and Richard Hall). Self-sufficiency on dairy farms has continued for decades, milk of course, and the potential to make your own butter and cheeses. Chicken eggs needed only to be collected and potatoes removed from the store to kitchen. A lot of farms had their own bread oven, and farm cottages too; small hand grinders were used to process the wheat into flour for home consumption. I knew a certain person (Edie) who as a young girl would have to go “sticking” after returning home from school to amass starting fuel for the bread oven fire box. In the year 2008 self-sufficiency in organic dairy farming is vital as bought-in concentrate ration has rocketed to £350 per tonne and the challenge is to grow your own quality protein, an essential food ingredient for milking cows. Everyone can become more self-sufficient in homegrown food and do their health a good turn too! Fresh fruit and vegetables can be grown in quality composted soil even if it is only in grow bags, tubs or window boxes; even quick growing cress or beans sprouts can provide us with valuable health giving nutrients. This article first appeared in ‘The Wemian’ (Spring 2008). Our thanks to Roger Ashton and 'The Wemian' for allowing us to reproduce it.
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