“I need a bed and
breakfast, and I need a farmer.”
A brief silence
was followed by jeers, cheers, catcalls and lots of laughter. Almost immediately, the boys at the pub’s
main table unanimously nominated one Robert Ward from their midst. He wasn’t the only farmer at the table. Quite a few were either farmers or retired
farmers. It turned out that Bob was very
recently divorced. What better candidate
to handle such a brazen female?
The rest of our
party, including me, joined the Goodwife in the pub as she explained. We were Yankees (as if they couldn’t tell
from her American accent) touring England, we were tired from a long day of rubbernecking,
we needed a place to spend the night, and her husband and brother-in-law wished
to visit an English farm.
The Goodwife and
I had gone all over the island via a Brit rail pass, but the tracks don’t go
everywhere. This day we had motored to
Stonehenge (Uncle Ricky showed his disdain for things archaeological by
referring to it as a big pile of rocks) where we were wretchedly disappointed
by being able to get only about thirty yards from the site. Sightseers are now fenced out due to the
ignoramuses who think it necessary to write their name on the stones, or chip
off a little piece for their personal collection.
It had been a
long day and we were looking forward to supper and a place to lay our
heads. We were in a rural rea. Uncle Ricky and I decided it would be a great
idea to visit a farm. As we pulled up to
the pub in the village, Uncle Ricky said to the Goodwife, almost as a dare, “Go
in and find us a place to stay tonight and a farm we can visit tomorrow.”
The Goodwife was
up to the dare. Her explanation to the
beery boys completed, we found a table, ordered a brew and eventually a
meal. Robert Ward proved to be up to the
task to which his fellows had nominated him. Our meal nearly complete, he approached our
table. He said the boys had selected the
perfect bed and breakfast for us, and he would be happy to give us a tour of his
farm on the morrow.
The
perfect bed and breakfast was probably 300 years old, a mile or two from the
village. It was a stone house, a pretty
good sized one, two story with an uneven stone stairway. The most memorable feature was the stone
fireplace. The mantle was probably eight
feet long and about five feet off the floor.
The grate was centered beneath the oversized mantle. On each side of the
grate was a bench, inside the fireplace, called the master’s chair. A rack by the grate provided a place for the
master to put his feet to warm his toes by the fire.
Having refreshed ourselves with the bed
and our breakfast, we departed the stone house in time to get to Bob Ward’s
farm by 10 o’clock. We found nothing
surprising about his machinery except his combine. It was green and said “John Deere” on it, but
it was quite different from our combines.
Bob explained it was made in Germany and was indeed different from those
manufactured in America.
The
farm crops were quite diversified, with wheat maturing (a beardless variety, as
was most of the wheat we saw in England), a barley crop struggling for life in
the drought they were having at the time, and a field of hops.
The hops grew on vines that attached
themselves to wires supported by tall posts, like telephone poles (a phrase
probably doomed to extinction in our wireless age) or light poles. With the posts, wires and vines, the hop yard
looked like a big bird sanctuary.
The farmer gathers the hop flower and
takes it to a dryer. When sufficiently
dry, the farmer can sell the hops to a brewer.
The quality of the hop is determined by the acid content, the better
flower having more acid.
In Bob’s operation, nearly everything was
done mechanically, from harvest to transport.
Apparently, the farm had been in the hop business for many years. He showed us the drying floor where in the
old days hops were spread to allow them to dry.
Gas or electricity-fired dryers have replaced the drying floor.
Bob told us a story about harvest in earlier times. They would go to London and gather up a load
of derelicts two or three days before harvest.
They would feed and house them and let them dry out.
Harvest consisted of putting men in wagons with high sides. The men stood on the sides of the wagon and
manually plucked the hop flowers from the vines beside them and overhead,
dropping them into the wagon below them.
When the wagon was loaded, it would head
for the barn. The men would throw the
hops up onto the drying floor, the second story of the barn, a lot like the
hayloft in American barns. Other hands
spread the hops around the floor, making sure the hop flowers weren’t stacked
too deeply so they could dry out and not spoil.
Harvest finished, the laborers were paid
off. Some drifted off. Others accepted a ride back to the city to
take up where they left off.
We saw a lot of amazing things in our
three-week tour of England, from museums to castles and cathedrals, but the
visit to Bob’s farm was one of the most memorable for us farm boys. It all began in the pub with that brazen
hussy’s provocative announcement.