To expand and collapse the navigation please click on the headings
Go to other Related Subject areas
Dairying in Shropshire
Mary Edwards (on right) learning dairying. She then lived at Staunton on Arrow, near Kington, Herefordshire and later moved to Shropshire. (Image courtesy of Shropshire Archives)
Cows eat grass during the summer and are kept in the cow house all winter. In winter their food includes chopped mangolds, Swedes or cabbage and oat straw. They are given water three or four times a day. Calves have a mix of maize, oats, locust beans, linseed and minerals as well as fine meadow hay. They also have a cow’s milk twice a day.
The dairy itself was actually in Acton Hall, and where the dairy is now was used as a milk store. The farmer’s wife would be in charge of dairying and so it was useful to have the dairy near to the house so she could look after both at the same time. Milking is now done by machine but it used to be done by milkmaids. They sat on a milking stool which had three legs to help it sit comfortably on an uneven floor.
North Shropshire was an important dairying area. It made Cheshire cheeses which were very popular in the London markets. Many farms had rooms for cheese making and storage. The milk of Longhorn cattle was thought to be the best for cheese making, but now Friesans are used.
Listen to memories about making butter at home in the early 20th Century
Related Links on other Websites
File size 1mb. A new window will open. Download times will vary according to your computer specifications. Please bear with us.
Click below to see a transcript of these memories
In the new window click "download" and then "open" to view the file
Did you enjoy the audio clip?
If so, click the link below to see a selection of others...