I'm glad that they didn't shy away from the butchering and processing in this series. I don't normally eat meat myself for animal welfare reasons, but I appreciate that people can do it carefully and humanely.
For those that do eat meat, killing the animal in such a 'kind' and humane way has another benefit: The meat ends up more tender because it wasn't excited and full of adrenaline.
@@galanie that's a reason why fish in japan tastes better. fishermen actually bother to kill them with a knife onboard instead of letting them suffocate.
what’s been shown on animal welfare channels is butchery done by people who’ve never been taught how to properly butcher an animal and are told to get it done in the fastest way possible as a result the animal needlessly suffer. But then again its different when that pig is going just to feed yourself and your immediate family from that going to feed a family in a city.
I raise sheep for meat on a small semi-subsistence farm and, like shown here, I slaughter my lambs on my farm where they've lived all their lives to avoid stressing them so much. It does make a difference in texture and taste and is a calmer experience for both them and myself. It's far more humane than loading them up in my truck and hauling them 90 minutes down to a butcher. I'm lucky in that my butcher comes to me with a specialized refrigerated truck and does them in a part of my farm their mothers don't go later. I also lock their moms away elsewhere so they don't hear or see what's going on but that's more for my feelings and not necessarily theirs.
@@LauraS1 How old are the lambs when they're butchered? I know a lot of people who won't eat lamb because they're picturing the cute, prancing little guy in the field. I assumed they were much older and bigger, and well done with their mothers by then.
@Jim The Raspberry No, his nickname has not been mentioned in any of the other "Historical farm" series, other than one slip of the tongue by Alex in "Victorian Farm".
@@ragnkja Lol - I must have missed that. Then again I wasn't listening for it because I hadn't seen this yet. I've seen four of the more recent series (Victorian, Edwardian [with Alex] and Tudor and Castle [with Tommo]) and there was no nicknamification. I wonder what the story behind "Fonz" is... The ultimate ladies' man?
Aaayyyy-It's a compliment if it's a reference to ultimate cool guy/ladies' man Arthur Fonzarelli of "Happy Days." Lol. At first I thought it might be "Franz," because he mentioned in either the Victorian or Edwardian Farm series that he grew up in Germany. (He says it to a toy maker/merchant.) I thought it could be a friendly joke, calling him a common Teutonic name. But it's definitely Fonz. Maybe he used to wear a black leather jacket at Uni (and I'm sure he was always surrounded by hot chicks) and someone said he looked like the Fonz-Lol. In this series he looks a lot like John Stamos in several shots (a similarity I never would have expected), but then he'd be Uncle whatever (From "Full House").
I love the thatcher's enthusiasm. Goes to show academic curiosity is not exclusive to academics and working together with craftsmen and artisans can provide incredible synergistic effects.
There's so much to enjoy about these 'farm' series that have been created, but one of the best parts to me is just the quick explanations of where certain expressions originate. 'Wrong end of the stick', 'on tender hooks', 'upper-crust', etc. It's just so interesting.
I love this series, but I gotta say- I watched Tudor Monastery Farm, Victorian Farm, and Secrets of the Castle first, and... it is super weird watching everyone call Peter "Fonz".
I've been learning about Haverhill, Massachusetts circa 1665. Any, Bond, Deal, Deed, or Bargain gone wrong..."I'll steal your cow!", or heifer, steer, oxen. It looks like everyone was related by marriages, in some way, and they all knew each in some way. Contest of contests recorded in Quarterly Court, Essex County (and Norfolk County).
Jim The Raspberry Alex calls Peter “Fonz” once in “Victorian Farm”, but that’s the only time he’s called that outside of “Tales from the Green Valley” and “A Tudor feast at Christmas”.
@@d0lph1n63 seeing how Ruth cuts the pig's head off all smiling and gesticulating I'm not so sure anymore. Probably Alex and Peter do feel something for the pig, but I can't vouch for Stewart and Ruth. Also, such a cold-blooded woman like Ruth makes my organ rise... if you know what I mean :)
i mean you’ve got two guys who are holding up a pig carcass and envisioning its their “sweet breads” the butcher’s removing and cutting open. Ouch is right!!!
My husband and I enjoyed this series so much. My ancestors settled the town of Dedham Massachusetts in 1638. It was really eye opening to learn some of their struggles of forging a new home site in a virgin land. Building homes from the ground up and thatching. All these skills would have been so necessary for a successful settlement. Thank you so much.
Ah, south of Boston. Dedham is much different now. To be fair, in 1638, the area was already "settled" with indigenous people/Indians so the land would not have been unsettled or "virgin." Have you heard about the War of 1675, King Phillip's War, and why, really, it occured - when all of New England was under attack in 1675: Indians attacked many settlers homes/towns simultaneously and set them on fire. Why? Indians were tired of being treated like foreigners on their own settled lands: Indian women and children were already captured before 1675 and used as servants in settlers/white peoplke's homes and Indian men were being shipped to the Indies (?) as slaves. The remaining Indian men had had enough and attacked the entitled invaders, the settlers. Also, Indians were semi-nomadic then, living on the coast in warmer months and moving inland in cooler months so the idea of an immovable, stationary home/location (settlers with thatched roofs on a "permanent" house) is contradictory to the Indians "move with the seasons" way of life.
My uncle used to be a thatcher when he was 19, it's a really hard job and quite dangerous, he ended up quitting because he fell through a roof (this would of been the mid 1950s) I also grew up around farming and my grandfather still used wattle and daub instead of plaster for some of his farm buildings since its cheaper than plaster.
Back in those days the thatching of a roof was literally a community event with neighbors all pitching in to help with the project but again the weather is the joker card.
This is amazing to find. My uncle made a interior wall in 1 of our hen huts back in 1973. using the wattle and daub method. it's still there to this day, and still solid as a rock
When the narrator says that it's taking the team a lot longer to thatch the cow-shed than professional thatchers would need, he's neglecting to mention that the team here weren't just working on the cow-shed; they were doing all sorts of other farm work as well.
I remember my parents and other families in the community coming together to butcher hogs ,it was a social event .when i was twelve years old I begged my Daddy to let me use the meat grinder to stuff the natural casings with the homemade sausage, made by one of two ladies in the community who were famous for their recipes .I remember as a very little girl eating hogshead cheese with my Daddy and the fried hot crackling and baked sweet potatoes, I am now Vegan,but i have the most wonderful childhood memories. ❤️
Thank you for posting this series. I've seen several living history series with Ruth Goodman, but never this one before. It's fascinating! What a bunch of hardworking, intellectually curious folks. I love watching and learning from them!
As a child in November on the coldest day we butchered a pig I never cut one up but my Mother and Grandmother did.They salted most of the pig and wrapped it in brown paper. We raised chickens also Not many people would kill,pluck,clean a chicken and cook it in todays time. Most just get it from a store.We had a wood cook stove as well.Oh the good old days
Wattle n dab, or actually anything using wood. Wood has an up and down, when growing the capillaries (there may be a proper name for them but from a peasant, they were always called capillaries to me) allow water to rise from the ground upwards, with lots of valves preventing moisture moving down the capillaries towards ground level. When using wood, always point the "top" end downwards. Prevents rot and makes the wood last longer as the capillaries and valves are reversed. P.S. I was told by a joiner that furniture "wood" always goes sideways for the same reason. Stops the "furniture" absorbing moisture from the ground AND from spills from on top of it.
People living in this era would have had a close affinity with their animals, and would likely have treated them as humanely (avoiding injury and undo stress) as possible until they were slaughtered for consumption. Good series.
I don't understand why people that are so squeamish, even want to watch this series. How else do you think people lived and survived in these times? Life was bitterly difficult. They did what they had to do to survive. And yes, they ate meat!! You might as well stop watching these types of shows if you can't stand to see them consuming meat. It makes me appreciate what we have today. And I guarantee, that if you had to work as hard as they did, you wouldn't be able to survive just eating vegetables.
Those same people are self entitled. Used to never have to do anything to get fed. It's a totally diffrent society. Those same people couldn't survive if anything bad ever happened. And you betcha they'd eat it, if they were hungry. Ridiculous... Those are people when you only have enough room on the boat to survive or whatever... for six and seven show... One gotta go. That's the one that's goes. Throw them off. Dead weight and we ain't feeding them,
@@Veronica.John10-10 yes I'm aware. And I respect the right of those who don't but given that this is a period piece and vegans and vegetarians were rare then...it's appropriate.
"This is no 9 to 5" yeah, mr narrator, they'll be making historical documentaries about the 9 to 5 very soon, that's already pretty extinct these days too.
In such a situation, protein is entirely necessary to your survival. You learn. I learned to butcher chickens about a month ago. I cant say I enjoyed it, but it is a necessary skill, and it helps me to know that they had a good life and were killed quickly and humanely
@@karenl6959 .. I hit a deer about 5 o’clock in the morning.. didn’t kill it entirely, had to finish it off with the Jack.. had a good few suppers out of it even though it wrecked my van..
I was surprised to hear Ruth's pronunciation of 'half-penny'. It's not very long ago that pre-decimal halfpennies were in circulation - and the pronunciation was always 'hape - ny'.
I thought they used a piece of Horn cut off- hollow- and pushed the intestine onto it and the sausage mixture fed into the horn and pushed into the casing ?? Saw that method on some show I can't remember?? I supposed they became fast with experience, Such hardworking to do everything. So very interesting, Thanks for sharing
My mom is from rural Mexico and she has butchered pigs (we used to live on a farm) here in the US and she did it just like they did on the show. She says her mom and everyone from their area butchered pigs like that. How awesome people still use the same methods farmers used hundreds of years ago! Also, most people seem to think blood red is maroon. How odd to remember significant amounts of frsh blood are so bright...... The guy going as bla bla.... 0_0
And it ain't blood despite it being bloody. Rather it's a lining of soft tissue and what-not being cleared out. It's not like they're just bleeding or whatever.
except that it's NOT awesome for people to still butcher animals for ANY reason at all. Not in the 21st century. All people should become vegetarians (no, I'm not vegetarian yet but I will become soon) or at least replace meat with something else that doesn't kill anything
Oh I so agree just as you're settled in and Peter agrees with Alex that it's time to wash the Sh💩 off their hands-either the announcer or Stewart(been there16+yrs)comes out with-bla bla was done in a modicum of time in 1630***&neither ever says"They did well using bent eqip a book to learn by,oxen not set to task as normal for them&a field of grass no animals had eaten dwn as it would have been when the farmer of old followed his yearly pattern
I was surprised to see them burn the hair off the pigs ! Could you imagine the smell , yuck ! I remember my grandfather boiling big vats of water and pouring it over the dead hogs to remove the hair , I guess burning was much quicker !
burning does stink, and i still do it here in australia on my farm, because water is to precious to waste, it's also less effort, having done both scalding and burning, i actually prefer the burning, despite the smell
Hi, they wouldn't have had "vats" large enough to boil water to scald the pig. Remember this is 1600 ish, metalworks (vats) were made by the local blacksmith.
@less breed I'd imagine that conserving fuel is part of the rationale, as well. Boiling that much water would require a huge amount of heat, which is fine if you have it available, but a tremendous chore when it has to come from firewood that must be felled, collected, and transported.
I wondered about the small amount of blood too! My father and uncle hung the hog by its back legs, then cut the throat and drained the blood! And there was a lot more blood as I recall! They also used scalding and scraping for the skin, but our hogs were nowhere near that hairy! Kudos to the team for doing as well as they did though! Not a whole lot of people have our memories of actually seeing it done!
Interesting to hear of pig liver savory duck! Here in the United States one does not hear much of them. Also the comment monitor didn't care for the name of the things. Hope savory duck is recognized. It's so refreshing to see food that doesn't come out of a giant chemical factory.
I can't agree with the guy's daubing technique. When you slap a daub loaf in, you need to trowel the mix against the wattle, using your palm as a 'float', pushing upwards. That way it automatically feeds into the weave, to be followed up by the co-worker on the other side as it sqeezes through.
The medlar fruit mentioned in this episode is from the same family as the Indian sapota fruit. No wonder they looked so familiar--and yes, they have to be eaten fully ripe (not rotted!), and have a sweet, fleshy, slightly gritty texture. Very popular in India when in season. Wonder why they went out of fashion in the UK, especially since you can sell them at grocery stores when ripe (and not rotted!), which is where many Indians buy our sapotas (and from roadside fruit vendors as well).
I guess people saw how blood trapped in a piece of meat would be very tasty once cooked, then came the advance to a nice fried slice of Black Pudding, or in France, Boudin Noir. Lovely!
Well since it was a waste not want not type of age you had to use everything in an animal so you had to get creative I suppose. But also using blood isn't just indicative to England but other cultures use blood to make certain dishes like in Asia. It adds textures and flavors
@@Thepourdeuxchanson Tribal groups who live in Africa still drink blood & milk fresh from their animals. They know how to stop the bleeding and keep them alive.
I love that Peter (I can't call him "Fonz"; very glad he dropped that terribly anachronistic nickname 😁) tell us what the daub feels like. Details like that are what makes their shows so unique and fascinating.
This has been really educating, thanks for sharing! Just a few observations/questions about modern diets/lifestyles vs. those of 75-500 years ago: I saw some work by Rodale Inst (I think) re: organ meat being a key to providing vitamins/minerals in past diets and something sorely missed in today's diets. What other health benefits are there to eating organ meats? Are there any links between modern ailments and our sole reliance on muscle meat? I wonder about heart disease being the #1 killer and our obsession with keeping cholesterol low. Pre-modern diets were high in fat and cholesterol, with copious amounts of cream and other items that we attribute to disease, yet there didn't seem to be a high rate of heart disease back then. What was it that allowed them to eat so much fatty food? It can't solely be due to the physical demands, can it? Something else seems to be at work here. Any references or insight are greatly appreciated!
+Josh Maxson The reason is that modern diet science has been WRONG all these years. Saturated fat has been vilified as a killer when it's not. Pacific Island and Pacific rim cultures consume a lot of saturated fat and don't have high rates of heart disease, either. It was the hydrogenated vegetable oils that were giving us heart disease, not the animal fats or tropical oils.
Organ meats are good for the body, but eating too much of thm causes gout, which was a common ailment n the past. But the rest of the food in their diet was grown without tons of chemicals and the processed with more chemicals. That's what is really causing most of our heath problems today.
Personally I have always thought that ESPECIALLY WOMEN would need meat to provide the extra iron they lost with the blood during their period. The reality today is that it is mostly women who are shying away from eating meat and becoming vegetarians or even vegans. As kacy already pointed out there are consequences of eating TOO MUCH meat though. In one of the episodes of "Wartime Farm" Ruth shows the meat rations per week in Britain during WW2 ... and that is still A LOT. My personal diet usually is less than the lowest ration back then ... but then I am exceeding the healthy dosis of other stuff (milk, butter and sugar). It always comes down to "The dosis makes the poison" ...
Josh. Sugar in large amounts in processed food and drinks is killing us, as i like to call it (the white death) it is hardening our arteries and giving us heart decease, Not natural fats that humans have always eaten, Joe Snow it right in his observations. Modern science has proven this.
Josh Maxson@ Hi, Hi, Organ meats by which I think you mean offal is still regularly (I won't say often) eaten in the UK and often for health benefits, i.e. Liver for vitamins & iron (once a week of pregnant) etc etc. Compared to a modern western diet tbh you probably don't need to eat these cuts. BUT, if you cannot guarantee food to be flown in its probably the right thing to do 😂
If you could turn your nose up at good food, it meant that you'd never been hungry. I've read old-fashioned stories of adults saying that they were not allowed to have likes or dislikes as children. You et what was put before you and didn't complain.
I’m a 90’s kid and are what was put in front of me. My mum didn’t make weird foods, so it was easy to eat. But we didn’t get a choice. She made dinner, and we ate it.
In modern English, sweetbreads are not usually testicles, but thymus or pancreas. Pigs only have pancreas sweetbreads, as the thymus becomes more fibrous in older animals.
It could be that he moved between this show and the later ones. I know that sounds strange but, I’m from the southern part of Maryland and when I go to visit family in southern Virginia my draw deepens to the extent that when I come home after a month stay it takes a week for anyone to understand a thing I say, so maybe his accent altered to his new surroundings. Just a thought.
All of this whining about the damn pork roast! Jesus. You can’t work a farm like that on vegetables. They said that people consumed 4000 kcals a day. That would have been BUSHELS of plants. They NEED animal products. Humans NEED the b-12 in animal products. Just because you can get supplements NOW doesn’t change the fact that we need it and can’t get enough from plants.
Potatoes are a New World vegetable, bred by the Incas. It came to England from the Virginia colony in the 1580's. History says it was Sir Walter Raleigh who brought it.
Turnips and parsnips were native to England and to most of Europe, I think, or had been farmed there for so long nobody knows when they were first grown. The rutabaga/swede hadn't arrived yet.
Wouldn't they have used some sort of paddle or instrument to smoosh the daub into the waddle? You know, and then too smooth it out? Seems like if it's already starting to hurt his hands and he's only done a couple feet of it, it could injure his hands.
I think it's mentioned in other series that they tried using paddles, but you just couldn't work the daub into the cracks in the wattle as well without being able to feel for gaps and use your fingers to shove daub into them. I imagine his hands would have calloused-up in fairly short-order, but I can't imagine it was very comfortable in the meantime.
Really hits U, the fact that the meat we have daily was a creature, & back then, when U had to raise & harvest your own stock, U might appreciate the animals' sacrifice just a bit more, that was lost with factory farming, along with how the beasts R treated.
My how tastes have changed in the modern world, or perhaps it's just we've grown too use to modern convienience foods (Wal-mart Supercenter and McDonalds), which are surely not as healthy, but perhaps somewhat safer. I was raised in a farm and still live on one. But I will admit, I couldn't quite stomach rotten fruit and pig offal.
A HUGE part of the reason for our changed diet is convenience ... due to the fact that we live in much smaller groups of people and even when you have "2 grown ups and 2 children" it is necessary for both parents to be working to make enough money for a living. Or sometimes it is simply the ego (or "feminist propaganda" which tells women to get a job or else you arent "equal" to a man) which makes both go to work ... Having larger families living together makes things like cooking MUCH more economical AND ecological, because you only heat once for lots of people. "Cooking from fresh ingredients" takes a lot of time ... and thus cant be done in our world of singles living alone in a flat.
On the other hand, offamychain, I suspect you relish rotten milk: ever ask for blue cheese dressing? And I'm sure your farming forebears didn't let the pig's liver, kidney, lights and heart go to waste, because they were frugal.
Muck006 much more often, the family's financial needs absolutely dictate that both parents work, hardly a whim inspired by "feminist propaganda" or ego! It's more often need rather than some idiotic whim! What a ridiculous statement!
@@souloftheteacher9427 Cultured or fermented is different from rotten. The bacteria are different and have decidedly different effects on the human stomach and digestive tract. This artificial conflation of the terms is some mental conceit thought up by someone wrongly convinced of his own cleverness.
In the 21st Century they would cry and cry over having to kill a pig and attribute all kinds of human characteristic to it and how much they love it, but they have no problem eating bacon. My mother was born in 1919 on a farm and lives for 99 years. She could never understand modern ideas about keeping animals that where old, sick, and couldn't be breed to make more of that animals. All they did was eat food that take human labor to create. She would say, "they have out lived the usefulness"
Oh, I think he's had it for a while, they just never use it after this. That said, I always interpretted it as them calling him "Fauns", not "Fonz". Guess that shows my primary influences though.
I do doubt they’d have butchered and eaten on the same day. It’s chewy for two reasons-needs aged a few days before cooking, and the meat should cook quite slowly in the oven at low heats that tenderize for hours before putting on a final burnish and glaze with a bit of higher heat.
It's the life of a farm. You breed your animals, give them a name, feed them well, care for them and give them the best life you can and then end it as painlessly as possible. As a result, you have worked hard for your food, and you wind up with tender meat, and it is way more humane than buying it from a grocery store. In so many ways it is more humane.
If you're sensitive to watching animals being butchered, skip this episode. I skipped through it to miss those bits and I missed most of the episodes. Poor Arthur and Guenivere
Screw augers are supposedly after 1800. and yes if properly sharpened they pull themselves into the wood, I'm sure the earlier spoon augers were not so cooperative.
I don't know, but I love how he perks up when the guy butchering is explaining the cooking method for the pig's testicle. It's like "Oi, I'll eat it now. No cooking required." Lol
Why would they have used dung for daub on a wattle wall rather than clay that was used widely elsewhere? Being they ar close to a river there would have been clay, which the use of predate the time period portrayed in this video.
the dung is only part of the mixture. It helps hold the mixture together, along with any other plant matter added to it, and gives the final "plaster" a bit more longevity
@@michael.bombadil9984 No. Clay cracks in hot weather. It would crumble quickly. The dung has much finer particles of plant matter that help hold the clay and straw together.
laserbeam 002 Nope. They are both grown, harvested and eaten in almost identical fashions, and look kind of similar so I could see why you would say that. But biologically they are not in the same family or even order for that matter. Medlars are rosids, persimmons are asterids.
I was wondering the same. We have lots of persimmons here in the south U.S. and they are eaten practically identical ... rotten. There are not as many as several decades ago however, because they are almost a nuisance crop in pastures and on fencerows. So it's common to bushhog them down or cut them out of the fences. Tastes have changed also and people just don't eat them much anymore, same as huckleberries.
Maaaan I really didn't need to see that dead pig with his throat cut 😭 (I eat pork, am not ignorant of where meat comes from, I'm just sad about seeing the dead piggy) but at the same time they're right that the pig had a good life and wasn't put through additional stress before he died.
Did they gave twist drills in the 17th century? I suspect not and that the modern twist-pattern drill bit is a product of engineering in the 19th Century. The form is a complex machining operation by milling machines. The drill bits produced prior to this were flattened 'spade-end' bits that would have been produced quite easily by the local blacksmith. They would have been wheel-sharpened with two opposing bevels as cutting edges. A great majority of holes would have been burned through with red hot, undersized iron rods and then reamed to size with spade end bits.
No way do you ever gut a pig on the ground ,you put it on a table ,burn the hair off ,salt the skin then gut it . Even in that era hygiene of pig gutting was followed.
@Sheila T. Little house on the prarie is a few hundred years later than this. Also, remember, these are a historian, three archaeologists, and one reenactor. This was their first show like this so a lot of it was trial and error and working from period sources.
jack simper: Didn't you see them burning the skin in the fire? Didn't you know heat kills microbes? Most of the danger from contamination is from bacteria in the gut.
me neither. I mean, in a society like ours I couldn't do it, because if - god forbid! - there was a global catastrophe and the few left survivors had to start evolution from the prehistoric age I would drool at slaughtering the animals and eating them. But for evolved, semi-civilized beings like us, killing other creatures seems repulsive, degrading and insulting to our image of superior beings
@@blabla-rg7ky What do you mean “evolved”? Do you think the animal meat at the market is found in nature like that? People are still slaughtering animals, most just don’t get to do it themselves.
@@Marlaina I mean superior (so, evolved) human beings don't consume meat. They are vegetarians at worst, or don't eat anything at all. Sure, we are are not THAT evolved yet, but you hear a lot of morons bragging about what an evolved society we are
If you had to produce your own food or starve, you would slaughter an animal. Of course, it's survival of the fittest, so probably you wouldn't make it.
It may be just the coloration due to the breed of pig. They're crossed with wild boar so they're not quite like modern breeds. Even internal organs can look slightly different in colour and texture .
I love how Ruth does not back down from any tasks, she really does her job well.
They do it out of academic curiosity, the passion that drove them to become scholars. That is a pretty powerful motivator.
I'm glad that they didn't shy away from the butchering and processing in this series. I don't normally eat meat myself for animal welfare reasons, but I appreciate that people can do it carefully and humanely.
For those that do eat meat, killing the animal in such a 'kind' and humane way has another benefit: The meat ends up more tender because it wasn't excited and full of adrenaline.
@@galanie that's a reason why fish in japan tastes better. fishermen actually bother to kill them with a knife onboard instead of letting them suffocate.
what’s been shown on animal welfare channels is butchery done by people who’ve never been taught how to properly butcher an animal and are told to get it done in the fastest way possible as a result the animal needlessly suffer. But then again its different when that pig is going just to feed yourself and your immediate family from that going to feed a family in a city.
I raise sheep for meat on a small semi-subsistence farm and, like shown here, I slaughter my lambs on my farm where they've lived all their lives to avoid stressing them so much. It does make a difference in texture and taste and is a calmer experience for both them and myself. It's far more humane than loading them up in my truck and hauling them 90 minutes down to a butcher. I'm lucky in that my butcher comes to me with a specialized refrigerated truck and does them in a part of my farm their mothers don't go later. I also lock their moms away elsewhere so they don't hear or see what's going on but that's more for my feelings and not necessarily theirs.
@@LauraS1 How old are the lambs when they're butchered? I know a lot of people who won't eat lamb because they're picturing the cute, prancing little guy in the field. I assumed they were much older and bigger, and well done with their mothers by then.
Just discovered this series after having had watched more of the more recent ones. Fonz as a nickname for Peter? So glad that one didn't stick.
@Jim The Raspberry
No, his nickname has not been mentioned in any of the other "Historical farm" series, other than one slip of the tongue by Alex in "Victorian Farm".
@@ragnkja Lol - I must have missed that. Then again I wasn't listening for it because I hadn't seen this yet. I've seen four of the more recent series (Victorian, Edwardian [with Alex] and Tudor and Castle [with Tommo]) and there was no nicknamification. I wonder what the story behind "Fonz" is... The ultimate ladies' man?
Aaayyyy-It's a compliment if it's a reference to ultimate cool guy/ladies' man Arthur Fonzarelli of "Happy Days." Lol. At first I thought it might be "Franz," because he mentioned in either the Victorian or Edwardian Farm series that he grew up in Germany. (He says it to a toy maker/merchant.) I thought it could be a friendly joke, calling him a common Teutonic name. But it's definitely Fonz. Maybe he used to wear a black leather jacket at Uni (and I'm sure he was always surrounded by hot chicks) and someone said he looked like the Fonz-Lol. In this series he looks a lot like John Stamos in several shots (a similarity I never would have expected), but then he'd be Uncle whatever (From "Full House").
I concur,,lol
@@annika_panicka He’s Fonz because he’s irresistible to ladies young and old, and probably quite a few gentlemen as well.
I love the thatcher's enthusiasm. Goes to show academic curiosity is not exclusive to academics and working together with craftsmen and artisans can provide incredible synergistic effects.
There's so much to enjoy about these 'farm' series that have been created, but one of the best parts to me is just the quick explanations of where certain expressions originate. 'Wrong end of the stick', 'on tender hooks', 'upper-crust', etc. It's just so interesting.
Ruth, Peter and Alex are my faves off telly! Thanks for uploading their earliest stuff!
@Jim The Raspberry, why the hostility? Does Alex owe you money or something? O.o
@@dustbunnieboo lol.....
I know, right?!
I love this series, but I gotta say- I watched Tudor Monastery Farm, Victorian Farm, and Secrets of the Castle first, and... it is super weird watching everyone call Peter "Fonz".
Oh, I thought they meant it like "Fauns", not "Fonz". Probably wrong, but I kinda liked it.
I've been learning about Haverhill, Massachusetts circa 1665. Any, Bond, Deal, Deed, or Bargain gone wrong..."I'll steal your cow!", or heifer, steer, oxen. It looks like everyone was related by marriages, in some way, and they all knew each in some way. Contest of contests recorded in Quarterly Court, Essex County (and Norfolk County).
Thank you! I have been wondering the exact same thing. I watched all the other shows first and I can't figure it out. It's been driving me nuts haha.
Jim The Raspberry
Alex calls Peter “Fonz” once in “Victorian Farm”, but that’s the only time he’s called that outside of “Tales from the Green Valley” and “A Tudor feast at Christmas”.
@@ragnkja That Tudor Feast was the first one produced, I think...
Lol. The look on Alex's face as he says "ouch" in regards to the sweetmeats.
I very much appreciate that they don't shrink away from the bad jobs.
that doesn’t mean that they can’t feel the pain!!!
@@d0lph1n63 seeing how Ruth cuts the pig's head off all smiling and gesticulating I'm not so sure anymore. Probably Alex and Peter do feel something for the pig, but I can't vouch for Stewart and Ruth. Also, such a cold-blooded woman like Ruth makes my organ rise... if you know what I mean :)
i mean you’ve got two guys who are holding up a pig carcass and envisioning its their “sweet breads” the butcher’s removing and cutting open. Ouch is right!!!
@@d0lph1n63 yeah...
Crack on
I can't stop watching these wonderful recreations of life back through time. It's so educational and enjoyable. Great job!
I love these. I hate when they have to end. I just turn around and watch them all again. These are nice to know in case the GRID FAILS.
what is this "grid" you keep talking about? And why would it fail?!?
@@blabla-rg7ky The USA's electrical grid is quite fragile...one super large coronal ejection and we are living in the dark ages for years.
@@spazmonkey3815 I think in today's age, and with the cutting edge technology we have it could be fixed quite fast
@@blabla-rg7ky Actually, no. That’s why it’s a worry.
The documentaries are nice, but don't make the mistake of thinking the information there is all you would need to know to survive.
My husband and I enjoyed this series so much. My ancestors settled the town of Dedham Massachusetts in 1638. It was really eye opening to learn some of their struggles of forging a new home site in a virgin land. Building homes from the ground up and thatching. All these skills would have been so necessary for a successful settlement. Thank you so much.
Ah, south of Boston. Dedham is much different now.
To be fair, in 1638, the area was already "settled" with indigenous people/Indians so the land would not have been unsettled or "virgin."
Have you heard about the War of 1675, King Phillip's War, and why, really, it occured - when all of New England was under attack in 1675: Indians attacked many settlers homes/towns simultaneously and set them on fire. Why? Indians were tired of being treated like foreigners on their own settled lands: Indian women and children were already captured before 1675 and used as servants in settlers/white peoplke's homes and Indian men were being shipped to the Indies (?) as slaves. The remaining Indian men had had enough and attacked the entitled invaders, the settlers.
Also, Indians were semi-nomadic then, living on the coast in warmer months and moving inland in cooler months so the idea of an immovable, stationary home/location (settlers with thatched roofs on a "permanent" house) is contradictory to the Indians "move with the seasons" way of life.
My uncle used to be a thatcher when he was 19, it's a really hard job and quite dangerous, he ended up quitting because he fell through a roof (this would of been the mid 1950s) I also grew up around farming and my grandfather still used wattle and daub instead of plaster for some of his farm buildings since its cheaper than plaster.
Boy, that roof took forever to get done!! What a lot of hard work! The women did a great job getting the pig ready to cook!
Back in those days the thatching of a roof was literally a community event with neighbors all pitching in to help with the project but again the weather is the joker card.
This is amazing to find. My uncle made a interior wall in 1 of our hen huts back in 1973.
using the wattle and daub method. it's still there to this day, and still solid as a rock
When the narrator says that it's taking the team a lot longer to thatch the cow-shed than professional thatchers would need, he's neglecting to mention that the team here weren't just working on the cow-shed; they were doing all sorts of other farm work as well.
Also a professional team would probably be a big group of men
Jack Jones
Even if the comparison was with the same number of workers, it wasn’t a fair comparison.
Well, yes; but I didn’t take it as criticism of the team. I just took it as an acknowledgement of how long it takes to develop expertise in a craft.
Joe
Being busy with other tasks is not being slow.
@@Tina06019exactly
This is so educational and awesome. Kudos to you all for living like this for a year. I wish someone would do this here in the USA.
same.
We may have to as the USA is beginning to look like a failed State.
If our society collapses, this knowledge can help us rebuild.
I remember my parents and other families in the community coming together to butcher hogs ,it was a social event .when i was twelve years old I begged my Daddy to let me use the meat grinder to stuff the natural casings with the homemade sausage, made by one of two ladies in the community who were famous for their recipes .I remember as a very little girl eating hogshead cheese with my Daddy and the fried hot crackling and baked sweet potatoes, I am now Vegan,but i have the most wonderful childhood memories. ❤️
Thank you for posting this series. I've seen several living history series with Ruth Goodman, but never this one before. It's fascinating! What a bunch of hardworking, intellectually curious folks. I love watching and learning from them!
As a child in November on the coldest day we butchered a pig I never cut one up but my Mother and Grandmother did.They salted most of the pig and wrapped it in brown paper. We raised chickens also Not many people would kill,pluck,clean a chicken and cook it in todays time. Most just get it from a store.We had a wood cook stove as well.Oh the good old days
as someone who had grown up in the countryside for 2 decades in the 80s and 90s I fully relate to your story
Ruth's laughter after the pig is placed on the table.....it's heart warming
Wattle n dab, or actually anything using wood.
Wood has an up and down, when growing the capillaries (there may be a proper name for them but from a peasant, they were always called capillaries to me) allow water to rise from the ground upwards, with lots of valves preventing moisture moving down the capillaries towards ground level.
When using wood, always point the "top" end downwards. Prevents rot and makes the wood last longer as the capillaries and valves are reversed.
P.S. I was told by a joiner that furniture "wood" always goes sideways for the same reason. Stops the "furniture" absorbing moisture from the ground AND from spills from on top of it.
Very interesting, thank you.
My uncle always put fence posts in upside down. I imagine for the same reason
What a useful piece of information! Thank you so much.
How do you tell top from bottom so you know which way to have downwards?
People living in this era would have had a close affinity with their animals, and would likely have treated them as humanely (avoiding injury and undo stress) as possible until they were slaughtered for consumption. Good series.
I❤ this documentary series
I don't understand why people that are so squeamish, even want to watch this series. How else do you think people lived and survived in these times? Life was bitterly difficult. They did what they had to do to survive. And yes, they ate meat!! You might as well stop watching these types of shows if you can't stand to see them consuming meat. It makes me appreciate what we have today. And I guarantee, that if you had to work as hard as they did, you wouldn't be able to survive just eating vegetables.
Did someone say something about meat?
@@Momofamlly In some of the comments, people are complaining about them butchering meat and eating it.
@@MorningMary67 ahh ok. I didn’t see those. Not sure why they can’t see the beauty in nature. That they are humane and it is what it is
You’re right as there were no vitamin supplements back in those days and if they did exist you’d have to be rich to afford them.
Those same people are self entitled. Used to never have to do anything to get fed. It's a totally diffrent society. Those same people couldn't survive if anything bad ever happened. And you betcha they'd eat it, if they were hungry. Ridiculous... Those are people when you only have enough room on the boat to survive or whatever... for six and seven show... One gotta go. That's the one that's goes. Throw them off. Dead weight and we ain't feeding them,
I love these shows that these folks do. Thanks for posting them!
Excellent! Thank you for uploading, I love Ruth, Peter and Alex from other shows like this one that they have done. And I hope to see a lot more.
I love these shows.
Amazing! Love the show.
Kentucky
Love Alex's sympathy during the butchering process- lol
I can't watch the poor animals being murdered...
Year.... He is a good lad. Quite gentle and loving
Springfairy92 how do you think animals get to the grocery store?
@@bethanyschofield2613 not everyone eats meat.
@@Veronica.John10-10 yes I'm aware. And I respect the right of those who don't but given that this is a period piece and vegans and vegetarians were rare then...it's appropriate.
This is amazing. Not as good as Tudor Monastery Farm in my opinion, but MUCH better music.
@Jim The Raspberry Lol - watch what you say or Zamfir might come for your soul ...
Maybe the first five times you hear the theme - then it gets tiresome - Lol
Agree
That roof looks awesome! Way to go guys!
Alex waiting for his bacon sandwich is like me waiting for my grades to go up 😭
Amazing series
"This is no 9 to 5" yeah, mr narrator, they'll be making historical documentaries about the 9 to 5 very soon, that's already pretty extinct these days too.
I am so looking forward the Christmas times!
I love it when Alex says he loves sausage
In such a situation, protein is entirely necessary to your survival. You learn. I learned to butcher chickens about a month ago. I cant say I enjoyed it, but it is a necessary skill, and it helps me to know that they had a good life and were killed quickly and humanely
@@karenl6959 .. I hit a deer about 5 o’clock in the morning.. didn’t kill it entirely, had to finish it off with the Jack.. had a good few suppers out of it even though it wrecked my van..
I was surprised to hear Ruth's pronunciation of 'half-penny'. It's not very long ago that pre-decimal halfpennies were in circulation - and the pronunciation was always 'hape - ny'.
Where you lived. Didn't you know there are other dialects?
I thought they used a piece of Horn cut off- hollow- and pushed the intestine onto it and the sausage mixture fed into the horn and pushed into the casing ?? Saw that method on some show I can't remember?? I supposed they became fast with experience, Such hardworking to do everything. So very interesting, Thanks for sharing
♥️😁🇬🇧 fantastic post. Thank you.
Meddles are like a wild persimmon behind my house.....
Alex expressed his discomfort when the pigs bits were cut!
My mom is from rural Mexico and she has butchered pigs (we used to live on a farm) here in the US and she did it just like they did on the show. She says her mom and everyone from their area butchered pigs like that. How awesome people still use the same methods farmers used hundreds of years ago! Also, most people seem to think blood red is maroon. How odd to remember significant amounts of frsh blood are so bright...... The guy going as bla bla.... 0_0
Most females of reproductive age know what blood looks like.
@@ragnkja well yes and no. "The monthlies" are range in color from bright blood to dark brown.
Oxygenated blood, which is blood from the Arteries, venous blood is a deeper darker color...
And it ain't blood despite it being bloody. Rather it's a lining of soft tissue and what-not being cleared out. It's not like they're just bleeding or whatever.
except that it's NOT awesome for people to still butcher animals for ANY reason at all. Not in the 21st century. All people should become vegetarians (no, I'm not vegetarian yet but I will become soon) or at least replace meat with something else that doesn't kill anything
Our ancestors were astonishing
harsh living conditions have forced them to be. And they have succeeded, otherwise we wouldn't exist ^_^
These shows are far to short in duration.
Oh I so agree just as you're settled in and Peter agrees with Alex that it's time to wash the Sh💩 off their hands-either the announcer or Stewart(been there16+yrs)comes out with-bla bla was done in a modicum of time in 1630***&neither ever says"They did well using bent eqip a book to learn by,oxen not set to task as normal for them&a field of grass no animals had eaten dwn as it would have been when the farmer of old followed his yearly pattern
Honey u brought
Back great memories me an my mom cut salted then cook crackling
I was surprised to see them burn the hair off the pigs ! Could you imagine the smell , yuck ! I remember my grandfather boiling big vats of water and pouring it over the dead hogs to remove the hair , I guess burning was much quicker !
burning does stink, and i still do it here in australia on my farm, because water is to precious to waste, it's also less effort, having done both scalding and burning, i actually prefer the burning, despite the smell
Hi, they wouldn't have had "vats" large enough to boil water to scald the pig. Remember this is 1600 ish, metalworks (vats) were made by the local blacksmith.
@less breed I'd imagine that conserving fuel is part of the rationale, as well. Boiling that much water would require a huge amount of heat, which is fine if you have it available, but a tremendous chore when it has to come from firewood that must be felled, collected, and transported.
@Jim The Raspberry
"Sweetbreads" is a euphemism for any parts that are tasty but that the butcher's customers are unlikely to want.
I wondered about the small amount of blood too! My father and uncle hung the hog by its back legs, then cut the throat and drained the blood! And there was a lot more blood as I recall! They also used scalding and scraping for the skin, but our hogs were nowhere near that hairy! Kudos to the team for doing as well as they did though! Not a whole lot of people have our memories of actually seeing it done!
Interesting to hear of pig liver savory duck! Here in the United States one does not hear much of them. Also the comment monitor didn't care for the name of the things. Hope savory duck is recognized. It's so refreshing to see food that doesn't come out of a giant chemical factory.
Sweetbreads are actually the pancreas and the thymus gland
I can't agree with the guy's daubing technique. When you slap a daub loaf in, you need to trowel the mix against the wattle, using your palm as a 'float', pushing upwards. That way it automatically feeds into the weave, to be followed up by the co-worker on the other side as it sqeezes through.
If I remember from other series they definitely get better over time. As in, over the course of a few of these series.
Oh the visual your description gives me is just as freezing&stinly as I felt part of watching them-
The medlar fruit mentioned in this episode is from the same family as the Indian sapota fruit. No wonder they looked so familiar--and yes, they have to be eaten fully ripe (not rotted!), and have a sweet, fleshy, slightly gritty texture. Very popular in India when in season. Wonder why they went out of fashion in the UK, especially since you can sell them at grocery stores when ripe (and not rotted!), which is where many Indians buy our sapotas (and from roadside fruit vendors as well).
How did people come up with these recipes? Somehow if I saw a bowl of pig’s blood, I cannot imagine thinking of using it to make a pudding.
Trial and error, I suppose
I guess people saw how blood trapped in a piece of meat would be very tasty once cooked, then came the advance to a nice fried slice of Black Pudding, or in France, Boudin Noir. Lovely!
Well since it was a waste not want not type of age you had to use everything in an animal so you had to get creative I suppose. But also using blood isn't just indicative to England but other cultures use blood to make certain dishes like in Asia. It adds textures and flavors
If they were Christians they wouldn’t be allowed to consume blood.
@@Thepourdeuxchanson Tribal groups who live in Africa still drink blood & milk fresh from their animals. They know how to stop the bleeding and keep them alive.
I love that Peter (I can't call him "Fonz"; very glad he dropped that terribly anachronistic nickname 😁) tell us what the daub feels like. Details like that are what makes their shows so unique and fascinating.
This has been really educating, thanks for sharing! Just a few observations/questions about modern diets/lifestyles vs. those of 75-500 years ago:
I saw some work by Rodale Inst (I think) re: organ meat being a key to providing vitamins/minerals in past diets and something sorely missed in today's diets. What other health benefits are there to eating organ meats? Are there any links between modern ailments and our sole reliance on muscle meat?
I wonder about heart disease being the #1 killer and our obsession with keeping cholesterol low. Pre-modern diets were high in fat and cholesterol, with copious amounts of cream and other items that we attribute to disease, yet there didn't seem to be a high rate of heart disease back then. What was it that allowed them to eat so much fatty food? It can't solely be due to the physical demands, can it? Something else seems to be at work here.
Any references or insight are greatly appreciated!
+Josh Maxson The reason is that modern diet science has been WRONG all these years. Saturated fat has been vilified as a killer when it's not. Pacific Island and Pacific rim cultures consume a lot of saturated fat and don't have high rates of heart disease, either. It was the hydrogenated vegetable oils that were giving us heart disease, not the animal fats or tropical oils.
Organ meats are good for the body, but eating too much of thm causes gout, which was a common ailment n the past. But the rest of the food in their diet was grown without tons of chemicals and the processed with more chemicals. That's what is really causing most of our heath problems today.
Personally I have always thought that ESPECIALLY WOMEN would need meat to provide the extra iron they lost with the blood during their period. The reality today is that it is mostly women who are shying away from eating meat and becoming vegetarians or even vegans.
As kacy already pointed out there are consequences of eating TOO MUCH meat though. In one of the episodes of "Wartime Farm" Ruth shows the meat rations per week in Britain during WW2 ... and that is still A LOT. My personal diet usually is less than the lowest ration back then ... but then I am exceeding the healthy dosis of other stuff (milk, butter and sugar). It always comes down to "The dosis makes the poison" ...
Josh. Sugar in large amounts in processed food and drinks is killing us, as i like to call it (the white death) it is hardening our arteries and giving us heart decease, Not natural fats that humans have always eaten, Joe Snow it right in his observations. Modern science has proven this.
Josh Maxson@ Hi, Hi, Organ meats by which I think you mean offal is still regularly (I won't say often) eaten in the UK and often for health benefits, i.e. Liver for vitamins & iron (once a week of pregnant) etc etc.
Compared to a modern western diet tbh you probably don't need to eat these cuts. BUT, if you cannot guarantee food to be flown in its probably the right thing to do 😂
If you could turn your nose up at good food, it meant that you'd never been hungry. I've read old-fashioned stories of adults saying that they were not allowed to have likes or dislikes as children. You et what was put before you and didn't complain.
That happened at my house in the 60s- 70s.
Old fashioned??? That has been the case FOREVER up until this last generation. Generation X ( me) spoiled our kids. It was a mistake.
I’m a 90’s kid and are what was put in front of me. My mum didn’t make weird foods, so it was easy to eat. But we didn’t get a choice. She made dinner, and we ate it.
In modern English, sweetbreads are not usually testicles, but thymus or pancreas. Pigs only have pancreas sweetbreads, as the thymus becomes more fibrous in older animals.
Poor Alex was looking a bit green around the edges when they were butchering.
Is it just me or Alex speaks with a different accent from the one he uses in Victorian and Edwardian Farms?
It could be that he moved between this show and the later ones. I know that sounds strange but, I’m from the southern part of Maryland and when I go to visit family in southern Virginia my draw deepens to the extent that when I come home after a month stay it takes a week for anyone to understand a thing I say, so maybe his accent altered to his new surroundings. Just a thought.
Pig: "who me?"
LOL
26:31
The thatcher man talks more like a historian then the actual historian helping him.
All of this whining about the damn pork roast! Jesus. You can’t work a farm like that on vegetables. They said that people consumed 4000 kcals a day. That would have been BUSHELS of plants. They NEED animal products. Humans NEED the b-12 in animal products. Just because you can get supplements NOW doesn’t change the fact that we need it and can’t get enough from plants.
Why do they have to add dung to to clay mixture? Won't it stink for a long time?
Dry manure has no smell.
Awwww. R.I.P Arthur the Pig.
No one lives forever.
I love that at the beginning of the daubing exercise they very genteelly referred to "dung" but by the end it was "shit".
you should throw the clay/manure/straw on the framework. and then smooth it out.
What cooking book does Ruth use in these videos? I wouldn't mind looking thru them
I was also left in a dark corner to fester in to maturity.
Is it in Elizabeth's time that the potatoe was known to the Bits or was there alrready a starchy root vegetable for the Brits before then?
Pretty sure by this time, turnips and parsnips were already known in Britain. I'm not sure about potatoes.
Potatoes are a New World vegetable, bred by the Incas. It came to England from the Virginia colony in the 1580's. History says it was Sir Walter Raleigh who brought it.
Turnips and parsnips were native to England and to most of Europe, I think, or had been farmed there for so long nobody knows when they were first grown. The rutabaga/swede hadn't arrived yet.
Came to England, as Angela said, about 1858, but didn't completely spread over the entire country until the early 1700's.
knowing Ruth's skill with sewing it's surprising that her top in this episode is not symmetrical
I can imagine her feeling desperate to mend the boys torn shirts and hose. Those holes caused me pain.
Wouldn't they have used some sort of paddle or instrument to smoosh the daub into the waddle? You know, and then too smooth it out? Seems like if it's already starting to hurt his hands and he's only done a couple feet of it, it could injure his hands.
I think it's mentioned in other series that they tried using paddles, but you just couldn't work the daub into the cracks in the wattle as well without being able to feel for gaps and use your fingers to shove daub into them. I imagine his hands would have calloused-up in fairly short-order, but I can't imagine it was very comfortable in the meantime.
@@michaelccozens
Yeah, I could see that. Thank you for explaining that. The finished result is absolutely gorgeous!
I would have made gloves.
Really hits U, the fact that the meat we have daily was a creature, & back then, when U had to raise & harvest your own stock, U might appreciate the animals' sacrifice just a bit more, that was lost with factory farming, along with how the beasts R treated.
That pork belly at 6:09 looks good. I'd love to slow roast that!
I'm finding the "Fonzie" thing slightly distracting.
My how tastes have changed in the modern world, or perhaps it's just we've grown too use to modern convienience foods (Wal-mart Supercenter and McDonalds), which are surely not as healthy, but perhaps somewhat safer. I was raised in a farm and still live on one. But I will admit, I couldn't quite stomach rotten fruit and pig offal.
A HUGE part of the reason for our changed diet is convenience ... due to the fact that we live in much smaller groups of people and even when you have "2 grown ups and 2 children" it is necessary for both parents to be working to make enough money for a living. Or sometimes it is simply the ego (or "feminist propaganda" which tells women to get a job or else you arent "equal" to a man) which makes both go to work ...
Having larger families living together makes things like cooking MUCH more economical AND ecological, because you only heat once for lots of people. "Cooking from fresh ingredients" takes a lot of time ... and thus cant be done in our world of singles living alone in a flat.
On the other hand, offamychain, I suspect you relish rotten milk: ever ask for blue cheese dressing? And I'm sure your farming forebears didn't let the pig's liver, kidney, lights and heart go to waste, because they were frugal.
Muck006 much more often, the family's financial needs absolutely dictate that both parents work, hardly a whim inspired by "feminist propaganda" or ego! It's more often need rather than some idiotic whim! What a ridiculous statement!
@@souloftheteacher9427 Cultured or fermented is different from rotten. The bacteria are different and have decidedly different effects on the human stomach and digestive tract. This artificial conflation of the terms is some mental conceit thought up by someone wrongly convinced of his own cleverness.
@@LynxSouth Calm down, dearie. My tongue was in my cheek. I was born that way.
In the 21st Century they would cry and cry over having to kill a pig and attribute all kinds of human characteristic to it and how much they love it, but they have no problem eating bacon. My mother was born in 1919 on a farm and lives for 99 years. She could never understand modern ideas about keeping animals that where old, sick, and couldn't be breed to make more of that animals. All they did was eat food that take human labor to create. She would say, "they have out lived the usefulness"
since when did Peter acquire the nickname "Fonz"? or whatever i'm hearing?
Oh, I think he's had it for a while, they just never use it after this.
That said, I always interpretted it as them calling him "Fauns", not "Fonz". Guess that shows my primary influences though.
I do doubt they’d have butchered and eaten on the same day. It’s chewy for two reasons-needs aged a few days before cooking, and the meat should cook quite slowly in the oven at low heats that tenderize for hours before putting on a final burnish and glaze with a bit of higher heat.
It's hard to watch them working with their butchered pig - I wonder if it was wise to name them.
yeah...
It's the life of a farm. You breed your animals, give them a name, feed them well, care for them and give them the best life you can and then end it as painlessly as possible. As a result, you have worked hard for your food, and you wind up with tender meat, and it is way more humane than buying it from a grocery store. In so many ways it is more humane.
I make it a policy to never name my food.
Raised poultry since 2009.
Never named any of them.
If you're sensitive to watching animals being butchered, skip this episode.
I skipped through it to miss those bits and I missed most of the episodes.
Poor Arthur and Guenivere
😂😂😂😂😂😂😂🍽🍽🍽🍽
Why has Peter become Fonz, or have I missed something?
This Fonz person became Peter.
They made huge mistake with the blood. The blood needs to be stirred all the time to prevent clotting.
Where meddlers considered to be an apple?
Screw augers are supposedly after 1800. and yes if properly sharpened they pull themselves into the wood, I'm sure the earlier spoon augers were not so cooperative.
Lol, screw augers have been around since 250 B.C.
The fruits, at 15 .06"nefles" is the french name...i know , all was eatable,and full of vitamins..but i really hated the taste,lol!
Is that dog period correct?
I don't know, but I love how he perks up when the guy butchering is explaining the cooking method for the pig's testicle. It's like "Oi, I'll eat it now. No cooking required." Lol
Why would they have used dung for daub on a wattle wall rather than clay that was used widely elsewhere? Being they ar close to a river there would have been clay, which the use of predate the time period portrayed in this video.
the dung is only part of the mixture. It helps hold the mixture together, along with any other plant matter added to it, and gives the final "plaster" a bit more longevity
@@courtneym75 Thank you. Would clay and plant matter only work? I guess to a certain extent it would just no the longevity.
@@michael.bombadil9984 No. Clay cracks in hot weather. It would crumble quickly. The dung has much finer particles of plant matter that help hold the clay and straw together.
9:41 So that means you're making sushi
I typed "whet stones" in my comment below!
Isn't Persimmons and Medlers the same fruit or at least related???
laserbeam 002 Nope. They are both grown, harvested and eaten in almost identical fashions, and look kind of similar so I could see why you would say that. But biologically they are not in the same family or even order for that matter. Medlars are rosids, persimmons are asterids.
I was wondering the same. We have lots of persimmons here in the south U.S. and they are eaten practically identical ... rotten. There are not as many as several decades ago however, because they are almost a nuisance crop in pastures and on fencerows. So it's common to bushhog them down or cut them out of the fences. Tastes have changed also and people just don't eat them much anymore, same as huckleberries.
@@offamychain And elderberries, both of which make absolutely beautiful jam, if you can get ahold of them.
Maaaan I really didn't need to see that dead pig with his throat cut 😭 (I eat pork, am not ignorant of where meat comes from, I'm just sad about seeing the dead piggy) but at the same time they're right that the pig had a good life and wasn't put through additional stress before he died.
Why do they call Peter Fonz ? Is it a runnig gag ?
Ooooohh Alex likes sausage!!!!!
Did they gave twist drills in the 17th century? I suspect not and that the modern twist-pattern drill bit is a product of engineering in the 19th Century. The form is a complex machining operation by milling machines.
The drill bits produced prior to this were flattened 'spade-end' bits that would have been produced quite easily by the local blacksmith. They would have been wheel-sharpened with two opposing bevels as cutting edges.
A great majority of holes would have been burned through with red hot, undersized iron rods and then reamed to size with spade end bits.
Auger bits have been used for over 2000 years, and you are underestimating the skill of local blacksmiths of the time.
Auger drills have been used since 250 B.C.
I'm gonna be happy when I get the shit off my hands
No way do you ever gut a pig on the ground ,you put it on a table ,burn the hair off ,salt the skin then gut it . Even in that era hygiene of pig gutting was followed.
@Sheila T. Little house on the prarie is a few hundred years later than this. Also, remember, these are a historian, three archaeologists, and one reenactor. This was their first show like this so a lot of it was trial and error and working from period sources.
jack simper: Didn't you see them burning the skin in the fire? Didn't you know heat kills microbes? Most of the danger from contamination is from bacteria in the gut.
I can't believe that the team would try to cut meat or whatever with DULL knives! I know that where tones were used in this time period....
I could never slaughter an animal :(
me neither. I mean, in a society like ours I couldn't do it, because if - god forbid! - there was a global catastrophe and the few left survivors had to start evolution from the prehistoric age I would drool at slaughtering the animals and eating them. But for evolved, semi-civilized beings like us, killing other creatures seems repulsive, degrading and insulting to our image of superior beings
@@blabla-rg7ky What do you mean “evolved”? Do you think the animal meat at the market is found in nature like that?
People are still slaughtering animals, most just don’t get to do it themselves.
@@Marlaina I mean superior (so, evolved) human beings don't consume meat. They are vegetarians at worst, or don't eat anything at all. Sure, we are are not THAT evolved yet, but you hear a lot of morons bragging about what an evolved society we are
If you had to produce your own food or starve, you would slaughter an animal. Of course, it's survival of the fittest, so probably you wouldn't make it.
Hmm, That liver looks a bit "old".
It may be just the coloration due to the breed of pig. They're crossed with wild boar so they're not quite like modern breeds. Even internal organs can look slightly different in colour and texture .
Hi