The hard antlers are used for the stick market, dog chews or Chinese medicine, as well as furniture making. With the rut finished by the end of October, calves are weaned and come into the barns around the end of. Here: Abbie feeding the deer with Ebbie centre stage, making himself heard! Above right: Big Ears is the only recorded pure red deer hind in the world to grow an antler and breed! Right: Abbie with Booties — her first calf to be born on the farm, with sadly-missed Tootie keeping a close eye on her movements, as ever. The hinds usually come in around January time.
They eat silage and the youngstock have their diet supplemented with concentrates to help support their growth. In the spring they are turned out and they spend the summer at pasture and are really very little work. But some also go wholesale to an abattoir.
I remember being told that a ram can be the most dangerous animal on a farm, so I asked the Abbie if deer are dangerous? When we select breeding females, we will never keep them if they kick, climb on other deer, look to jump out, or stick out their tongue and make a noise a form of threat.
When my father first handled the deer, he had 8ft-high wooden plywood handling pens, and they wore hard hats and leather suits over clothing for protection. I had been in to check the deer and everything was fine. I was walking back and then suddenly from nowhere he attacked. He was so fast and powerful, Robyn somehow got me out of the field whilst Dad kept him at bay with a tractor. The attack only took a few seconds but I was hospitalised with my injuries. Being amongst such tame deer is an unforgettable experience.
I would like to thank Abbie, a brave young lady, and wish her every success with her Blonde cattle, and all the very best for her future. Above: Abbie with Doncombe Josephine. Abbie says, "The Champion of Breed went on to be Reserve Interbreed of the show, so to lose to her is an honour. We are just elated!
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Show photos courtesy Jaysphotos. The loss of commercial orchards continues, but in parts of Devon, thanks to efforts by Orchards Live, Orchard Link, Common Ground and others, traditional farm orchards mainly cider orchards are being saved and replanted. Everyone would hope for a good apple harvest in October, and all the farm employees would take part in the cider making.
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As the season doth advance Your apples for to gather, I bid you catch the chance To pick them in fine weather. O the jovial days when the apple trees do bear, We'll drink and be merry all the gladsome year. When to a pummy ground You squeeze out all the juice, Sir, Then fill a cask well bound And set it by for use, Sir, Oh, let the cider flow In ploughing and in sowing — The healthiest drink I know, In reaping and in mowing.
O the jovial days … Anon. The origin of cider has never been traced with certainty, but when the Romans invaded England 55BC-AD43 , native Britons in Kent were found to be making cider from the local crab apples. The first documentary evidence of English cider making dates from , during the reign of King John, although the Devonshire Domesday contains no reference to orchards. Following the Norman Conquest, improved varieties of apples were introduced from France, which included the Costard.
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Orchards were developed within the grounds of monasteries and new varieties were raised by cross-pollination. At this time cider became valued. By the time of the English Civil War, cider making was flourishing, with Devonshire orchards growing in number and producing fine crops. The great days of English cider making came after the middle of the seventeenth century. It was also at this time that Worlidge invented the prototype of the modern apple mill.
The eighteenth century saw extensive plantings of apple trees, and cider production was substantial. In the apple crop in Devon was the greatest in living memory. There were key developments in technology such as in-bottle fermentation, and cider was even taken to the new colonies. As farming turned increasingly to corn, the distillation of grain and the popularity of drinking cheap gin reduced the demand for cider. Among the 'better classes', wine came into fashion, and cider, bought by the middlemen and adulterated for the towns, fell into disrepute.
The tax was. The Industrial Revolution led to a migration away from rural areas to the growing towns and cities and agriculture entered a period of depression. But in the late s a few individuals in the cider-making areas, concerned that the art might be lost forever, took up the cause. While a challenging economic climate has resulted in rather flat sales for many alcohol sectors in the UK today, new research from Mintel reveals that there is one sector which has put some fizz into the consumer marketplace and is ripe for further development — cider!
A good deal of cider was and still is made by small farm producers throughout the West Country, using more or less traditional methods, and this amount is steadily increasing. Cider was not normally a cash crop, although farmers used to sell cider to local pubs, and cider merchants bought more for sale in the towns, and to ward off scurvy in sailors.
Facing page: 'Men using apple crusher, Hacknell, Burrington, December '. Labouring people where it is drank affirm that they are more strengthened for hard work by such cider than by the very best beer. Dr Huxton, who had considerable experience of scurvy in Plymouth in the early-eighteenth century, spoke very highly of the use of apples and of cider in the treatment of the condition and stated that he had seen many severe cases entirely cured by the use of these alone.
He also added that several captains of ships carried cider with them even to the East Indies. Cider was supplied to ships in Bristol harbour and was regularly shipped by sea from Devon to London, often to be adulterated and sold as imported wine. At one time it was popularly believed that cider caused madness, a belief which probably derived from the outbreak of 'Devonshire Colic' in the mid-eighteenth century, as illustrated by a Devon farm labourers' song:. Hard cider as much as you please, Loose your teeth and bow your knees Sow your gut and make you wheeze Turn your words to stings of bees Thin your blood and kill your fleas Hard cider as much as you please.
The 'Devonshire Colic' was, in fact, caused by drinking cider made in lead presses. Cider drinking was widely supposed to promote longevity, as this chorus from a Devonshire cider-drinking song shows: I were brought up on cider And I be a hundred and two But still that be nuthin' when you come to think Me father and mother be still in the pink And they were brought up on cider Of the rare old Tavistock brew And me Granfer drinks quarts For he's one of the sports That were brought up on cider too.
The wholesomeness of cider, which is mainly due to the malic acid contained in apples, was a major factor in its revival in popularity at the beginning of the twentieth century. This was summarised in a paper by Mr Radcliffe Cook that was widely circulated at the time. He wrote: "Regular drinkers. Taste of Exmoor of cider are practically exempt from many distressing maladies. They are not subject to gravel or stone. They enjoy immunity from disorders of a choleric nature. Many continental doctors are now prescribing cider for gout and rheumatism. Usually it is a blend of several, showing the great importance in determining the flavour of the cider produced.
Observe that Cyder Fruit may be divided into three Classes. First, such as are for making early Cyder, or for present Drinking, as the Codling and Summer Fruits, etc.
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Secondly, such that are for making the best, rich, oyly, ipicy, poignant, and high relished Cyder, and also long keeping and lasting, such as the Redstreak, Bromsberry Crab etc. Thirdly, such that are useful Fruit for the Table, yet making a very pleasant and acceptable Cyder, and such are the Pippins and Pearmains etc. Generally all hard Apples and Wildings, having a lively, pert, poignant, brisk juice so that they come not too near the degree of stark Crabs make excellent Cyder.
Scrumpy Scrumpy was cider originally made in the West Country, and was traditionally a rough, cloudy and unsophisticated cider. Originally made from windfalls scrumps , it tended to be stronger in alcohol and more tannic than most ciders. Scrumpy can be dry or sweet, and is usually still rather than carbonated. Due to its traditional methods of production, it is usually very pulpy, and often cloudy in appearance.
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It is produced by pulping and pressing apples, and then sealing the fermenting juice for a few months in a vessel with a special lid to regulate the pressure. There are many doubtful stories of cider makers throwing legs of beef or other meat into the cider vats to give strength to the brew, and it was said that if a rat, or a cat, or indeed the farmer himself, happened to fall into the vat of fermenting liquor nothing would be left of him except, in the farmer's case, his buttons. It can mean the finest cider, made from selected apples, slowly fermented and matured for longer than ordinary ciders.