Sometimes, when the weekly income would not run to a sufficient quantity of fattening food, an arrangement would be made with the baker or miller that he should give credit now, and when the pig was killed receive a portion of the meat in payment. More often than not one-half the pig-meat would be mortgaged in this way, and it was no uncommon thing to hear a woman say, 'Us be going to kill half a pig, please God, come Friday,' leaving the uninitiated to conclude that the other half would still run about in the sty.
Some of the families killed two separate half pigs a year; others one, or even two, whole ones, and the meat provided them with bacon for the winter or longer. Fresh meat was a luxury only seen in a few of the cottages on Sunday, when six-pennyworth of pieces would be bought to make a meat pudding. If a small joint came their way as a Saturday night bargain, those without oven grates would roast it by suspending it on a string before the fire, with one of the children in attendance as turnspit. Or a 'Pot-roast' would be made by placing the meat with a little lard or other fat in an iron saucepan and keeping it well shaken over the fire. But, after all, as they said, there was nothing to beat a 'toad'. For this the meat was enclosed whole in a suet crust and well boiled, a method which preserved all the delicious juices of the meat and provided a good pudding into the bargain. When some superior person tried to give them a hint, the women used to say, 'You tell us how to get the victuals; we can cook it all right when we've got it'; and they could.
When the pig was fattened—and the fatter the better—the date of execution had to be decided upon. It had to take place some time during the first two quarters of the moon; for, if the pig was killed when the moon was waning the bacon would shrink in cooking, and they wanted it to 'plimp up'. The next thing was to engage the travelling pork butcher, or pig-sticker, and, as he was a thatcher by day, he always had to kill after dark, the scene being lighted with lanterns and the fire of burning straw which at a later stage of the proceedings was to singe the bristles off the victim.
The killing was a noisy, bloody business, in the course of which the animal was hoisted to a rough bench that it might bleed thoroughly and so preserve the quality of the meat. The job was often bungled, the pig sometimes getting away and having to be chased; but country people of that day had little sympathy for the sufferings of animals, and men, women, and children would gather round to see the sight.
After the carcass had been singed, the pig-sticker would pull off the detachable, gristly, outer coverings of the toes, known locally as 'the shoes', and fling them among the children, who scrambled for, then sucked and gnawed them, straight from the filth of the sty and blackened by fire as they were.
The whole scene, with its mud and blood, flaring lights and dark shadows, was as savage as anything to be seen in an African jungle. The children at the end house would steal out of bed to the window. 'Look! Look! It's hell, and those are the devils,' Edmund would whisper, pointing to the men tossing the burning straw with their pitchforks; but Laura felt sick and would creep back into bed and cry: she was sorry for the pig.
But, hidden from the children, there was another aspect of the pig-killing. Months of hard work and self-denial were brought on that night to a successful conclusion. It was a time to rejoice, and rejoice they did, with beer flowing freely and the first delicious dish of pig's fry sizzling in the frying-pan.
The next day, when the carcass had been cut up, joints of pork were distributed to those neighbours who had sent similar ones at their own pig-killing. Small plates of fry and other oddments were sent to others as a pure compliment, and no one who happened to be ill or down on his luck at these occasions was ever forgotten.
Then the housewife 'got down to it', as she said. Hams and sides of bacon were salted, to be taken out of the brine later and hung on the wall near the fireplace to dry. Lard was dried out, hogs' puddings were made, and the chitterlings were cleaned and turned three days in succession under running water, according to ancient ritual. It was a busy time, but a happy one, with the larder full and something over to give away, and all the pride and importance of owning such riches.
On the following Sunday came the official 'pig feast', when fathers and mothers, sisters and brothers, married children and grandchildren who lived within walking distance arrived to dinner.
If the house had no oven, permission was obtained from an old couple in one of the thatched cottages to heat up the big bread-baking oven in their wash-house. This was like a large cupboard with an iron door, lined with brick and going far back into the wall. Faggots of wood were lighted inside and the door was closed upon them until the oven was well heated. Then the ashes were swept out and baking-tins with joints of pork, potatoes, batter puddings, pork pies, and sometimes a cake or two, were popped inside and left to bake without further attention.
Meanwhile, at home, three or four different kinds of vegetables would be cooked, and always a meat pudding, made in a basin. No feast and few Sunday dinners were considered complete without that item, which was eaten alone, without vegetables, when a joint was to follow. On ordinary days the pudding would be a roly-poly containing fruit, currants, or jam; but it still appeared as a first course, the idea being that it took the edge off the appetite. At the pig feast there would be no sweet pudding, for that could be had any day, and who wanted sweet things when there was plenty of meat to be had!
But this glorious plenty only came once or at most twice a year, and there were all the other days to provide for. How was it done on ten shillings a week? Well, for one thing, food was much cheaper than it is to-day. Then, in addition to the bacon, all vegetables, including potatoes, were home-grown and grown in abundance. The men took great pride in their gardens and allotments and there was always competition amongst them as to who should have the earliest and choicest of each kind. Fat green peas, broad beans as big as a halfpenny, cauliflowers a child could make an armchair of, runner beans and cabbage and kale, all in their seasons went into the pot with the roly-poly and slip of bacon.
Then they ate plenty of green food, all home-grown and freshly pulled; lettuce and radishes and young onions with pearly heads and leaves like fine grass. A few slices of bread and home-made lard, flavoured with rosemary, and plenty of green food 'went down good' as they used to say.
Bread had to be bought, and that was a heavy item, with so many growing children to be fed; but flour for the daily pudding and an occasional plain cake could be laid in for the winter without any cash outlay. After the harvest had been carried from the fields, the women and children swarmed over the stubble picking up the ears of wheat the horse-rake had missed. Gleaning, or 'leazing', as it was called locally.
Up and down and over and over the stubble they hurried, backs bent, eyes on the ground, one hand outstretched to pick up the ears, the other resting on the small of the back with the 'handful'. When this had been completed, it was bound round with a wisp of straw and erected with others in a double rank, like the harvesters erected their sheaves in shocks, beside the leazer's water-can and dinner-basket. It was hard work, from as soon as possible after daybreak until nightfall, with only two short breaks for refreshment; but the single ears mounted, and a woman with four or five strong, well-disciplined children would carry a good load home on her head every night. And they enjoyed doing it, for it was pleasant in the fields under the pale blue August sky, with the clover springing green in the stubble and the hedges bright with hips and haws and feathery with traveller's joy. When the rest-hour came, the children would wander off down the hedgerows gathering crab-apples or sloes, or searching for mushrooms, while the mothers reclined and suckled their babes and drank their cold tea and gossiped or dozed until it was time to be at it again.
At the end of the fortnight or three weeks that the leazing lasted, the corn would be thrashed out at home and sent to the miller, who paid himself for grinding by taking toll of the flour. Great was the excitement in a good year when the flour came home—one bushel, two bushels, or even more in large, industrious families. The mealy-white s
ack with its contents was often kept for a time on show on a chair in the living-room and it was a common thing for a passer-by to be invited to 'step inside an' see our little bit o' leazings'. They liked to have the product of their labour before their own eyes and to let others admire it, just as the artist likes to show his picture and the composer to hear his opus played. 'Them's better'n any o' yer oil-paintin's,' a man would say, pointing to the flitches on his wall, and the women felt the same about the leazings.
Here, then, were the three chief ingredients of the one hot meal a day, bacon from the flitch, vegetables from the garden, and flour for the roly-poly. This meal, called 'tea', was taken in the evening, when the men were home from the fields and the children from school, for neither could get home at midday.
About four o'clock, smoke would go up from the chimneys, as the fire was made up and the big iron boiler, or the three-legged pot, was slung on the hook of the chimney-chain. Everything was cooked in the one utensil; the square of bacon, amounting to little more than a taste each; cabbage, or other green vegetables in one net, potatoes in another, and the roly-poly swathed in a cloth. It sounds a haphazard method in these days of gas and electric cookers; but it answered its purpose, for, by carefully timing the putting in of each item and keeping the simmering of the pot well regulated, each item was kept intact and an appetising meal was produced. The water in which the food had been cooked, the potato parings, and other vegetable trimmings were the pig's share.
When the men came home from work they would find the table spread with a clean whitey-brown cloth, upon which would be knives and two-pronged steel forks with buckhorn handles. The vegetables would then be turned out into big round yellow crockery dishes and the bacon cut into dice, with much the largest cube upon Feyther's plate, and the whole family would sit down to the chief meal of the day. True, it was seldom that all could find places at the central table; but some of the smaller children could sit upon stools with the seat of a chair for a table, or on the doorstep with their plates on their laps.
Good manners prevailed. The children were given their share of the food, there was no picking and choosing, and they were expected to eat it in silence. 'Please' and 'Thank you' were permitted, but nothing more. Father and Mother might talk if they wanted to; but usually they were content to concentrate upon their enjoyment of the meal. Father might shovel green peas into his mouth with his knife, Mother might drink her tea from her saucer, and some of the children might lick their plates when the food was devoured; but who could eat peas with a two-pronged fork, or wait for tea to cool after the heat and flurry of cooking, and licking the plates passed as a graceful compliment to Mother's good dinner. 'Thank God for my good dinner. Thank Father and Mother. Amen' was the grace used in one family, and it certainly had the merit of giving credit where credit was due.
For other meals they depended largely on bread and butter, or, more often, bread and lard, eaten with any relish that happened to be at hand. Fresh butter was too costly for general use, but a pound was sometimes purchased in the summer, when it cost tenpence. Margarine, then called 'butterine', was already on the market, but was little used there, as most people preferred lard, especially when it was their own home-made lard flavoured with rosemary leaves. In summer there was always plenty of green food from the garden and home-made jam as long as it lasted, and sometimes an egg or two, where fowls were kept, or when eggs were plentiful and sold at twenty a shilling.
When bread and lard appeared alone, the men would spread mustard on their slices and the children would be given a scraping of black treacle or a sprinkling of brown sugar. Some children, who preferred it, would have 'sop'—bread steeped in boiling water, then strained and sugar added.
Milk was a rare luxury, as it had to be fetched a mile and a half from the farmhouse. The cost was not great: a penny a jug or can, irrespective of size. It was, of course, skimmed milk, but hand-skimmed, not separated, and so still had some small proportion of cream left. A few families fetched it daily; but many did not bother about it. The women said they preferred their tea neat, and it did not seem to occur to them that the children needed milk. Many of them never tasted it from the time they were weaned until they went out in the world. Yet they were stout-limbed and rosy-cheeked and full of life and mischief.
The skimmed milk was supposed by the farmer to be sold at a penny a pint, that remaining unsold going to feed his own calves and pigs. But the dairymaid did not trouble to measure it; she just filled the proffered vessel and let it go as 'a pen'orth'. Of course, the jugs and cans got larger and larger. One old woman increased the size of her vessels by degrees until she had the impudence to take a small, new, tin cooking boiler which was filled without question. The children at the end house wondered what she could do with so much milk, as she had only her husband and herself at home. 'That'll make you a nice big rice pudding, Queenie', one of them said tentatively.
'Pudden! Lor' bless 'ee!' was Queenie's reply. 'I don't ever make no rice puddens. That milk's for my pig's supper, an', my! ain't 'ee just about thrivin' on it. Can't hardly see out of his eyes, bless him!'
'Poverty's no disgrace, but 'tis a great inconvenience' was a common saying among the Lark Rise people; but that put the case too mildly, for their poverty was no less than a hampering drag upon them. Everybody had enough to eat and a shelter which, though it fell far short of modern requirements, satisfied them. Coal at a shilling a hundredweight and a pint of paraffin for lighting had to be squeezed out of the weekly wage; but for boots, clothes, illness, holidays, amusements, and household renewals there was no provision whatever. How did they manage?
Boots were often bought with the extra money the men earned in the harvest field. When that was paid, those lucky families which were not in arrears with their rent would have a new pair all round, from the father's hobnailed dreadnoughts to little pink kid slippers for the baby. Then some careful housewives paid a few pence every week into the boot club run by a shopkeeper in the market town. This helped; but it was not sufficient, and how to get a pair of new boots for 'our young Ern or Alf' was a problem which kept many a mother awake at night.
Girls needed boots, too, and good, stout, nailed ones for those rough and muddy roads; but they were not particular, any boots would do. At a confirmation class which Laura attended, the clergyman's daughter, after weeks of careful preparation, asked her catechumens: 'Now, are you sure you are all of you thoroughly prepared for to-morrow. Is there anything you would like to ask me?'
'Yes, miss,' piped up a voice in a corner, 'me mother says have you got a pair of your old boots you could give me, for I haven't got any fit to go in.'
Alice got her boots on that occasion; but there was not a confirmation every day. Still, boots were obtained somehow; nobody went barefoot, even though some of the toes might sometimes stick out beyond the toe of the boot.
To obtain clothes was an even more difficult matter. Mothers of families sometimes said in despair that they supposed they would have to black their own backsides and go naked. They never quite came to that; but it was difficult to keep decently covered, and that was a pity because they did dearly love what they called 'anything a bit dressy'. This taste was not encouraged by the garments made by the girls in school from material given by the Rectory people—roomy chemises and wide-legged drawers made of unbleached calico, beautifully sewn, but without an inch of trimming; harsh, but strong flannel petticoats and worsted stockings that would almost stand up with no legs in them—although these were gratefully received and had their merits, for they wore for years and the calico improved with washing.
For outer garments they had to depend upon daughters, sisters, and aunts away in service, who all sent parcels, not only of their own clothes, but also of those they could beg from their mistresses. These were worn and altered and dyed and turned and ultimately patched and darned as long as the shreds hung together.
But, in spite of their poverty and the worry and anxiety attending it, they were not unhappy,
and, though poor, there was nothing sordid about their lives. 'The nearer the bone the sweeter the meat', they used to say, and they were getting very near the bone from which their country ancestors had fed. Their children and children's children would have to depend wholly upon whatever was carved for them from the communal joint, and for their pleasure upon the mass enjoyments of a new era. But for that generation there was still a small picking left to supplement the weekly wage. They had their home-cured bacon, their 'bit o' leazings', their small wheat or barley patch on the allotment; their knowledge of herbs for their homely simples, and the wild fruits and berries of the countryside for jam, jellies, and wine, and round about them as part of their lives were the last relics of country customs and the last echoes of country songs, ballads, and game rhymes. This last picking, though meagre, was sweet.
II A Hamlet Childhood
Oxford was only nineteen miles distant. The children at the end house knew that, for, while they were small, they were often taken by their mother for a walk along the turnpike and would never pass the milestone until the inscription had been read to them: OXFORD XIX MILES.
They often wondered what Oxford was like and asked questions about it. One answer was that it was 'a gert big town' where a man might earn as much as five and twenty shillings a week; but as he would have to pay 'pretty near' half of it in house rent and have nowhere to keep a pig or to grow many vegetables, he'd be a fool to go there.
One girl who had actually been there on a visit said you could buy a long stick of pink-and-white rock for a penny and that one of her aunt's young gentlemen lodgers had given her a whole shilling for cleaning his shoes. Their mother said it was called a city because a bishop lived there, and that a big fair was held there once a year, and that was all she seemed to know about it. They did not ask their father, although he had lived there as a child, when his parents had kept an hotel in the city (his relations spoke of it as an hotel, but his wife once called it a pot-house, so probably it was an ordinary public-house). They already had to be careful not to ask their father too many questions, and when their mother said, 'Your father's cross again,' they found it was better not to talk at all.
Lark Rise to Candleford Page 3
