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Introduction

Jess-300pxAllow me to introduce myself, I am Jess, the third and final Heritage Lottery Funded Buildings Trainee to walk through the COAM gates.

I am only about a month into my Traineeship, so have almost the full 18 months to look forward to and I’m excited at the prospect of what I will learn in that time. In these first few weeks, while I find my feet, I am under the watchful eye and expert tutelage of the Buildings Manager, John. He and the Buildings Team volunteers have all made me feel very welcome and been very patient with me.

As this is my first blog post, I will let you know a bit about me as well as what I’ve been doing on site these past few weeks.

Firstly, I’ve moved down from Milton Keynes to begin this traineeship. Not too far in terms of distance, but I do feel a long way from the grid system and concrete cows at times.

My previous relevant building experience includes six months spent at the Tywi Centre, South Wales in 2015, where I learnt basic carpentry, lime plastering/rendering/science, and dry stone walling. I found during this time that I was particularly keen on working with timber and subsequently took myself on multiple framing courses, which I loved and which taught me so much about the possibilities of working with this material. I have also undertaken brief introductions to blacksmithing and other metal work/welding, although these further confirmed my interest in timber and trees.

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After moving back to MK slightly earlier than planned, I found historical building work pretty thin on the ground for my basic skill level. As a result, and in an attempt to keep up to speed with the industry, I started an MSc in Historic Conservation. This has been put on hold whilst I complete my training here and I will resume immediately after completion in January 2019. So a busy couple of years ahead!

 

Getting back to the work here at COAM, there have been a few little projects on the go, including a general workshop tidy. It was here that I put my hard earned Fine Art degree to good use with the creation of a rather spiffing shadow board!

The Buildings Team have also been busy covering the rest of the workshop in Glory Mill with tarpaulin. Glory Mill is a Museum building used as a workshop and as a storage facility for the collection of historic buildings that are waiting to be reconstructed at the Museum. There are about 15 buildings stored flat pack style all waiting for funds so that they can be reconstructed on the Museum site.

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This tarp is to protect the contents of our Aladdin’s Cave from the effects and over-spill of spray-on foam insulation. The front of the workshop has already been treated by my predecessor Sam, John, and some volunteers, and the rest is penciled in for very soon.

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I’ve taken a photo, for anyone who doesn’t know what I’m talking about, of the line in the ceiling where the existing foam meets the bare corrugated ceiling.

In other news, I have also made a small wooden box which has been used to house an external RCD socket. I have taken an exciting number of photos of the building process as it was my very first project…

 

 

 

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…if you’re still here, thank you for taking the time to read my first blog. If you’re on site and see me around, pop over and say hello (the orange hair means you can’t miss me!) and I look forward to showing you lots of photos again next time.

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New 2017 Farm and Site Trainee

Hi my name is Josh and I’m the new farm and site trainee. I am coming to the end of my first month at COAM and what a month it’s been. Over the past two years I’ve been studying a countryside management course which focused on wildlife and conservation, but I always have had a passion for agriculture specifically livestock which I’m really looking to get stuck into and hopefully learn as much as I can about. This picture to the below shows me with one of our resident rams, Darrell who is the father of this year’s lambs and a favourite of mine. In the future I would love to work with sheep and from the traineeship I hope to gain the skills to be able to do this.

Josh-and-lamb-COAMAnother side of farming which I have had a chance to have a go at is the hay making process. The picture to the below shows me in the process of making a haycock which are made in order to create an egg like shape which will protect most the hay from bad weather or even morning dew. Having done nothing with arable farming before this was a new for me and was quite an experience as it was a blisteringly hot day.

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Something which has been one of my highlights of the month is being able to make two hurdles as shown in the picture. I have been involved with greenwood craft for just over two years now and so I know some basics but I had not made a hurdle before. These are used on the farm exactly the same as modern metal hurdles to pen up sheep when we want to do something with them, for example when we put them in the foot bath. They were traditionally used in the process of folding sheep which meant a shepherd could move his flock to different sections of fields along with his shepherd van.

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Overall my first month at COAM has been brilliant and I’m very excited to see what I will learn throughout my 18 months.

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Lambs Find Hidden Meadow – And Worming!

Galloping Sheep

If you visited the Museum in the spring and walked in the Hidden Meadow, you would have enjoyed the proliferation of spring flowers. The meadow is however, an important grazing area for the Museum’s sheep and the Museum’s farm staff and volunteers spent much of the winter reducing the invasive scrub cover and erecting or repairing stock fencing. So the ewes with this year’s lambs have now moved into the Hidden Meadow to give other grazing areas a rest.

The impact of this is that the vista of wild flowers may not be as splendid for a while as the sheep munch and trample their way through the meadow. However, this is an important part of meadow management and grazing the sheep will help keep unwanted scrub growth under control which will help ensure future re-growth of meadow plants so we can enjoy the flowers again in coming years.

Properly managed grazing is essential for the health and welfare of the sheep whilst helping to maintain an appropriately rich variety of wildflowers amongst the grasses. The Hidden Meadow has not been grazed for over a year and it is this practice that helps to encourage wildflowers to thrive, whilst also providing time for vegetation born parasites that can be harmful to sheep, to die out.

Parasitic nematodes, spread through infected sheep faeces, can be a problem for flocks as the parasites migrate to the meadows grasses and plants. The sheep then ingest the parasite when grazing and the cycle continues if not dealt with effectively.

When moving sheep to pasture not grazed for over one year, it is firstly good management to ensure the sheep go there parasite free. However, it is also important to provide protection just in case any parasites have survived.

Prior to the flock being moved to their new home for the summer, it was necessary to protect each ewe and lamb, as well as the two rams which are grazed separately, with protection through applying an oral worming treatment. A nice job for the farm manager Conway Rowlands until he suggested that it would be helpful if some volunteers could also learn how to carry out the treatment. The fun of volunteering!

Three of us volunteers were happy to get involved. This required the application of the worming treatment solution by using a drench gun to dispense a measured amount on to the back of the animal’s tongue. This is where the fun started!

Being able to explain to children as to why they should take medicine gives you half a chance of success and this may work with some adults as well! But as the farm’s Oxford Down sheep have yet to make any serious attempt to properly learn the English language and to be fair, nor have the farm team been bothered to learn sheep speak. Therefore, you cannot reason with the sheep as to why you want to shove a drench gun in its mouth and ask it to behave reasonably whilst doing so.

The worming process is probably a straightforward task for the experienced sheep farmer, but for a volunteer doing it for the first time, an interesting challenge. So the task in hand required the capture of every ewe, lamb and err, the rams! Without a sheepdog in sight, this may have proved tricky. But with the rattle of the feeding bucket carried by the farm manager, the ewes and most lambs obligingly followed him pied-piper like into a holding pen joined by the rest of us rounding up the stragglers from behind.

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It was then time to catch the ewes one by one, followed by the lambs, and administer the appropriate amount of wormer whilst ensuring it was all swallowed.  The animal was then marked with a dye to ensure it did not get a second dose.

The ewes were wary as they had past experience of worming. As it was the first time for three of us volunteers, we decided that one person would catch the sheep and hold it securely whilst another would administer the dose and the other apply a marking spray to indicate job done.

The first sheep were not too difficult to capture as there was plenty of choice to be able grab one who was due the wormer. It became harder as the number of waiting candidates reduced and they would try and hide. The trick was not to let the target sheep think it was next as it would try and keep well away from you. So not looking directly at it and seemingly aiming for another animal whilst quickly and carefully changing direction and grabbing at it when it thought you had not noticed it worked well. This large breed of sheep certainly had the strength to put up a bit of a fight, well more of a frantic wriggle, but then quickly settled in most cases to receive the inevitable.

The lambs were by far the easier to hold still, even though they did not stop wriggling. Their speed, agility and ability to squeeze through small gaps between the other animals made it interesting.

The wormer dose was applied to the back of the animals tongue with the head slightly elevated to encourage swallowing. Squeezing the drench gun nozzle into the mouth was not too difficult whilst holding the sheep’s head firmly in position. But once achieved, the sheep would chew on the nozzle therefore keeping fingers away from the mouth was essential in order to complete the task with a full complement of digits! Marking the sheep was the easy part, but the three of us alternated the tasks to get experience of the whole process.

And then it was the rams turn. A more daunting task against two very strong brutes that seem to growl more than bleat! One ram had history of clearing the height of the fence when a previous catch had been tried. This time they were mere pussycats, although two of us holding them made it easier.

Visitors can still visit the Hidden Meadow which is on one of the Museum’s walking routes. It is always a nice area, whether grazed or not. And the sheep – they were none the worse for their experience and all but the two rams are enjoying the fresh and plentiful pasture in the Hidden Meadow.

 

 

 

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Heritage Building Trainee 2016 – 17 reflections

Reflections on the last 18 months of my traineeship

When I applied for the role of heritage buildings trainee I didn’t know quite what to expect. For a year and a half I had worked doing building repair work in Devon mainly using traditional materials such as cob and lime. I loved using my hands and the sense of history in the places so the opportunity to work in a museum dedicated to these old methods of construction seemed ideal to me. What exactly the museum would be like, however, I didn’t know! Fortunately the day long interview/ assessment, far less grueling than it sounds, gave me a great feel for the place and the people and what my role would be. Forward eighteen months and I can look back at what a great opportunity it has been to try my hand at such a broad range of trades and skills.

One of the first jobs was laying a chalk floor in the Iron Age roundhouse. We regrettably had to take up the old cobble floor as the cobbles were getting kicked up by lots of small feet and so the chalk was a replacement. It was a good lesson in how much the site and buildings are put under pressure by the frequent footfall (good for the museum of course) and how compromises, like replacing the cobble floor with chalk, have to be found. Some of the other jobs I carried out include thatching, blacksmithing, leadwork, lime plastering, and carpentry as well using the white earth material wychert, local to the area, to finish the garden wall of Haddenham cottage.

building a wychert wall

As part of my training I was also able to go on courses and work placements away from the museum. These included the green oak timber framing course at the Weald and Downland. It was fascinating and made me realise this was something I wanted to carry on with and learn more about. I later worked on an Elm barn in Hertfordshire, a cruck frame in Oxfordshire and learnt some timber repairs while at Orchard Barn in Suffolk and on placement in Twyford with IJP Owlsworth. So lots of good practise; unfortunately with timber framing it appears the more you learn, the more you realise there is to find out!

It was tricky at times to get the balance right between learning elsewhere and getting work done at the museum. However, the two things definitely complemented each other. For example I went on an electrical course which allowed me to do some basic wiring at the museum.

It also helped when I found myself faced with covering for the buildings manager at the beginning this year. This was always going to be a steep learning curve but what made it a more daunting prospect was that we had just started two fairly large jobs, repairing the sill beam of Thame vicarage room and replacing a supporting post in Skippings. Both were quite technically challenging jobs so the timber framing experience I had developed made it possible to tackle them.

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I ended up covering for more than three months and while it was difficult, it was definitely a high point for me being able to put things into practise and leading the team (who were excellent and very patient I should say!) with whatever jobs we had on.

In summary, it has been a really rewarding experience working at the museum. I’ve thoroughly enjoyed getting involved in everything, from timber framing to digging foundations and even setting up for the Halloween scary walk. My thanks to everyone here for making it so special.

Sam Rowland-Simms
HLF Heritage Building Trainee

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A Volunteer’s Introduction to Lambing Time

Lambing time at COAM

The image of fluffy playful lambs prancing around fresh meadows on a sunny spring day whilst their watchful mums nibble at the grass amongst the early spring flowers, is an image implanted on many country lovers and townies minds alike.

At the Museum, lambing is one of the events of the year for many visitors, staff and volunteers alike.  Although the Museum’s farm is not intended as a petting farm as at some farm attractions, visitors enjoy seeing the animals in an historic farm situation. And during the lambing weekend last May, visitors were able to see the ewes and their lambs in the traditional lambing fold as those once used by Chiltern farmers over many generations.

As a more recent farm volunteer, 2017 was to be my first full experience of the lambing season. Along with other volunteers, I would have a small part looking after the ewes and their lambs. I sensed as the year progressed from winter to the early days of spring, that amongst some of my fellow volunteers there was a noticeable period of increasing excitement as lambing time fast approached!

The nice thing about volunteering at the M­­­useum is:

  1. You can do as little or much as you like or are able to do. You can choose not to get involved in particular tasks that you might not enjoy or feel capable of doing. Great, no expectation to get involved with lambs being born at 3.00am then!
  2. However, you are encouraged to have a go at most things if you wish. Try something different and even go outside of your comfort zone if you feel adventurous. Uh oh! But fortunately, no encouragement this year for me to help with the birth of lambs at 3.00am or any other time.

The farm manager, Conway Rowland takes on the midwife duties as well as making night-time farm visits to check all is well. So a very sleep deprived Conway is glad that his team of volunteers can help out with other lambing duties as well as the routine farm jobs that must be done.

Lambing talk around farm gets going in March with discussion about when the first lamb will be born and more importantly, what should it be called (decided by a naming competition to raise funds).

But for farm manager Conway, lambing has been on his mind all year, in fact from the very moment the first of the previous year’s lambs were born. This is because he will assess lambs to determine which ones will be most suitable for breeding from.

lambing at COAM

The farm’s sheep are Oxford Down, a rare breed that was once commonly found in the Chilterns. Hence in order to help ensure the breed survives well in to the future and the farm’s own flock is fit and healthy, a couple or more of the lucky boy lambs will be kept uncastrated to develop into rams, either for tupping (mating) with the farm’s ewes or to be sold on to another flock owner to help keep the Oxford Down gene pool healthy. Conway will also be looking out for suitable rams from other flocks to introduce in to the farm’s stock.

Tupping takes place in the autumn.  From then on Conway will ensure the ewes get the right diet and environment to graze on to ensure the flock produces healthy lambs.

Last winter was a time for Conway to consider grazing requirements for the sheep and their lambs. It is not preferable to use the same pastures as used the previous year because of the risk of harmful parasites that can prevalent in those used by the sheep. By leaving these fields sheep free for a year or more can help reduce the risk of sheep being infected.

Putting up fence posts at COAM

So volunteers spent much time during the winter clearing scrub from under-utilised fields and replacing old fencing providing usable fields to increase the sheep grazing options.

The next task was to prepare the lambing fold ready for the new born and their mums. The lambing fold had been partially occupied by the museums two goats whilst their usual pen was removed whilst filming took place around the farm’s barns for a recent TV drama. The lambing fold, which includes a central area surrounded by individual pens, had to be thoroughly cleaned and repaired before it could accommodate the ewes.

Seventeen lambs were born over a number of weeks through April. During this period, volunteers helped keep watch on the lambs through regular checks day and night, particularly important for lambs in their early days. It was also important to ensure they were feeding from their mother and keeping healthy. Full marks to this year’s ewes as no lambs needed bottle feeding!

Lamb feeding at COAM

As weaning of the lambs commenced feeding time became a battle as the lambs greedily tucked in to the twice daily feed with the ewes. Over indulging young lambs would foam at the mouth and suffer a little later if allowed to eat too quickly. So to slow their eating pace and aid their digestion, it was necessary to battle through the feeding mothers to restrain the lambs from over indulging. Not an easy task as the ewes battled for space to feed, pushing any humans out of the way. The lambs then found plenty of gaps to dart in an out and avoid capture! As long as they were feeding from their mothers, it did not matter if they did not eat too much. It was more important to ensure the ewes got their fill in order to feed their growing offspring.

The ewes and their lambs were allowed to move from the lambing pen during the day to pasture allowing their mums to graze. Due to the exceptionally dry early spring, grass near the lambing fold was at a premium. So a number of excursions to richer pastures a little further from the lambing fold had to be organised during the day. This added to the entertainment as the ewes and their lambs were moved across the site whilst staff and volunteers were kept busy encouraging lambs, sometimes a day or so old, to go with their mums and not drop behind, or to stop the older lambs from going off exploring the exciting new world.

The lambs are quickly growing up and now no longer return to the lambing fold. As they are growing up, they still get into mischief as do any youngsters. With the rain finally arriving in May, the fields quickly returned to life providing the sheep with plenty of luscious grazing. Feeding the ewes and their lambs with the special food supplement gets more interesting as not only does the person feeding get mobbed by the ewes, but also by now by lambs that are getting bigger and stronger by the day.

As a volunteer I have learned and enjoyed much about the work involved around lambing. I have tried to keep objective about the whole process and avoid getting attached to lambs as it is easy to do. Unexpectedly, it has been the ewes that I became more attached to as they came to me for attention whilst doing chores around them. Some seemed to enjoy a nose or ear rub and maybe seeing them suffering in their pregnant state during the warmer days of early spring attracted my sympathy.

COAM Sheep

So as the year moves on and the lambs progress to being called hoggets (sheep aged less than one year that have yet to be sheared), I shall watch development of the flock with interest. Some will be sold on during the year, making space for next year’s arrivals, whilst others will remain on the farm during their breading years.

Julian Stanton
Farm Volunteer

 

 

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Chicken Run Blues

The Museum’s farm chickens are enjoying the milder spring weather having endured an unpleasant winter locked in their henhouse. This was in their own interest in order to protect them from the risk of catching avian influenza which was a problem in some European countries last winter.

Poultry farmers and other captive bird owners across the UK were instructed by Government agencies to keep all birds indoors from December. This was because of the risk from some migratory birds that had come from areas where avian influenza was found in wild birds. This restriction was only lifted in the Chalfont area this April.

Silver Grey Dorking Chickens

But the Museum’s chickens, Silver Grey Dorkings, were not impressed by their temporary incarceration.

“What a load of old nonsense keeping us indoors all winter” commented an anonymous spokeschicken.

“Totally unnecessary as we girls have nothing to do with those foreign birds, in fact any other birds. We have no time for idle chitchat anyway. Too busy meeting our egg production quota. We probably don’t speak their language anyway!”

“For four months we were locked away. We are a very rare breed and expect to be treated with the utmost respect. I bet they would not lock away the Museum staff in the old houses if tourists came to the UK with flu!”

“We Silver Grey Dorkings are one of the oldest breeds of poultry in the UK. We came to Britain with the Romans. They never locked us up and we are still around as a breed today as we are very hardy. Get to know us and you will find that we are a very docile breed, well except for some of the boys, and we are known to be good mothers and produce high quality white eggs.”

“We have been entering and wining prizes at poultry shows since 1845. That proves that we have a good pedigree. But we need to be able to range to keep ourselves in tip top condition. They expect us to lay lots of eggs and look presentable for the visitors but then lock us up for months. When we were let out, we had to hide ourselves from visitor stares at first. Being locked up isn’t good for your fitness but more importantly to us girls is how we look. What stress!”

“It does make us appreciate how awful it is for all those chickens in some farms that are always locked up, fed disgusting foods to make them lay loads of eggs, get fat and then be eaten. And worse still. What if they are seen in public. How awful they would look. How those girls cope with the stress! Maybe our lot is not so bad, although the ground has been a bit hard for plucking out those juicy worms recently.”

The much happier Dorkings are now enjoying their freedom in the enclosure next to the village green, although they may move soon to fresh pecking ground. They share a field with some young sheep, but have their own separate area fenced off area with an electric fencing to keep the foxes out.

“We are happy to be protected from those nasty foxes at night” continued the spokeschicken. “But we would rather it if we could roam the Museum grounds during day. I am sure those nice visitors would protect us if any foxes did come along. And visitors might share their sandwiches with us.”

The Silver Grey Dorkings, which typically live for six years, are provided with a suitable grazing area in fields around the Museum. They have plenty of space to roam in search of food including insects, grass and weeds that help provide a healthy diet, supplemented by special chicken feed. Free roaming chickens live longer than those cooped up permanently.

However, allowing the chickens to roam freely around the whole Museum site or farmyard during the day would not be practical from a health and safety perspective, both for the chickens and the visitors. And rounding them up at night in order to safely house them would be an additional chore for the busy farm team.

The chickens have an important role demonstrating their place in a Chilterns farm of the past. This now rare breed would have been a regular sight across the Chilterns many years ago, so the Museum is pleased to help preserve this breed. And the chickens do help to pay for their upkeep by producing a steady flow of eggs from March to October.

So everyone is pleased that the Dorkings are happy again In their healthy environment and equally as pleased that they had not seen the film ‘Chicken Run’ about chickens that escape a nasty farmer. Otherwise there might have been some very happy foxes around last winter!

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A new reason to say ‘I do’ at Northolt Barn

Wedding ceremony Northolt Barn

Northolt Barn is the larger of our two licensed wedding venues. We can accommodate up to 80 guests for a ceremony and 40 people for a dinner. It’s also my favourite barn, with its rustic interior, dramatic, full-height wooden doors and a beautiful tree just outside. It has a unique atmosphere and is perfect for ceremonies, civil partnerships as well as more intimate parties.

Wedding reception barn

Wedding enquires for 2018 are already flying in. And now, I’m delighted to say, we are adding greater flexibility by offering the option of hiring Northolt Barn as a ceremony-only venue.

Rustic wedding ideas

Perhaps you have the perfect party venue in mind but then find it’s not licenced for weddings or partnerships. Instead of a dreary registry office, you could hold your ceremony in the romantic setting of the barn before moving on to a hotel or venue of your choice for the reception.

wedding flowers at COAM
This would be the perfect solution if, for example, you are set on a more exclusive service for family, but want a bigger celebration afterwards. Did I mention that Northolt Barn is my favourite? To show you its potential for ceremonies or other events, I invited one of our preferred suppliers, Joely who runs Ambience Venue Styling, to come in and help give you some idea of what an amazing venue it can be.

Get married in Northolt Barn

Joely only had a few minutes to set up as the weather was looking a little threatening, but you can see how a few carefully placed touches can make all the difference. The flowers are from On The Green florist just down the road from us in Chalfont St Giles, and they were the perfect touch to soften the rustic edge. Photographs were taken by Helen Light Photography. Full contact details for all of can be found on the wedding suppliers page of our website.

 

Both Northolt Barn and Skippings Barn, our other venue, are licensed for weddings and can also accommodate your celebration party as well as the ceremony. And as you can see from our website, we are also a wonderful museum and you and your guests would have access to this popular attraction for duration of your hire time.

wedding ceremonies in Bucks

Naturally, you can also use our extensive grounds to take your wedding pictures and enjoy the rest of your big day.

Barn weddings in Bucks
We are very excited to offer Northolt Barn for this new service. Please do get in touch if you would like more information.

Caroline Melia
Events and Hospitality Team Leader

Wedding-COAM-2017-8955-600px Wedding-COAM-2017-8968-600px Wedding-COAM-2017-9058-600px Wedding-COAM-2017-9061-600pxFind out more about weddings at the Museum

For further information contact weddings@coam.org.uk or call 01494 871 117

 

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Four and a bit Tractors

The Chiltern Open Air Museum farm is a key part of the Museum’s operation. It’s not just a static display of historic farm buildings and artefacts, but a working example of Chiltern farms of the past.

Ferguson Tractor

Traditional practices are maintained where possible although the farm does not focus on any one particular era. Artefacts are used in the farm’s day to day operation as much as possible and key to this are the tractors. The four sturdy workhorses in all have around 200 years of hard labour between them. And there is the other – more about this later!

Tractors have been the backbone of farm labour for over 100 years, slowly usurping horses and man’s physical labour. The first steam powered tractors appeared in the 1860s and by the end of that century the first petrol tractor was patented. However, it was not until just after the turn of the century that petrol tractors went into production.

Tractor innovation has come a long way in the intervening 100 years. And the next inevitable step is the driverless, computer controlled vehicle for tasks such as ploughing and harvesting and who knows what else.

Innovation is essential, but remembering the past is also important, not just for nostalgia and the pleasure this brings to many, but to help remember how things were done to provide lessons for the future.

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Currently two tractors are regularly used on the farm, a 1950 Ferguson and its junior partner, a 1981 Ford 4600. The Museum also has two Fordson Super Majors. One dates from 1950 and is only used on special occasions such as driving the threshing machine during the Museum’s Harvest Festival event.

The second Fordson, a later model dating from 1961, needs much renovation work before it can play a more active role in the farm’s operation. The project is now underway, although it may be sometime before she is working on the farm again.

The task in hand is being led by volunteer and former agricultural engineer, John Smithson. John’s wealth of experience working with agricultural machinery around the world for many years has been a major plus for the Museum, with his superior knowledge of machinery no longer in regular use. John first became involved with the Museum when he offered advice on renovating the ‘Ransoms’ threshing machine. Having become fully involved with that project, he then stayed on as part of the Museum’s farm artefacts team of volunteers who ‘tinker’ with the farm machinery every Thursday.

Progress has already been made and the engine is running again. But other essential work will take many hours and the team must also continue to progress other projects.

Considering the basic conditions the team have to work in, they do a superb job in keeping the mechanical farm artefacts operational. Volunteer Olly Mazzitelli is adamant that if the team were provided with a new, modern workshop, the tractor renovation would be completed in no time. However, it would take significant funding to provide such a facility and the Museum has other priorities. And of course, it would not be in the spirit of a traditional farm if the conditions did not replicate those that the Chiltern farmers of the past often had to work in!

Developments on how John, Olly and the rest of the Thursday team are progressing with the project, as well as more about the individual tractors, will appear in this blog in the future.

And the other tractor? Well, it has to grow up first, but in the meantime it provides lunchtime entertainment for hard-working volunteers!

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“Volunteer Jane Bland finds time to try out the Museum farm’s latest tractor whilst the Ford takes a rest”

 

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A Journey through the Museum’s Gardens

As well as a wonderful collection of historical rescued Chilterns buildings, the Chiltern Open Air Museum can also boast a variety of traditional small gardens that complement some of these. If you have an interest in gardens or just enjoy viewing them, the coming months are a great opportunity to visit and see the result of the hard work that takes place developing and maintaining them.

Gardens at COAM

There are currently three ‘cottage’ gardens to enjoy. Astleham Manor Cottage is the house you will see directly in front of you as you enter the museum and boasts the most extensive of the cottage gardens. Based on ideas and gardens designed by Gertrude Jekyll, who was influential in shaping garden design during the early 20th Century, you firstly come across a formerly styled garden.

Pergolas, rose arches and paving have been used to provide a structured geometric layout with a less formal planting style. Many of the plants are heritage varieties used by Jekyll such as Iris Germanica, Lavandula Angustifolia ‘Munstead’ and Rosa ‘The Garland’.

Moving on past the house you will find a small apple orchard with each tree a different variety, representing those that were grown in the Chilterns including D’Arcy Spice, Golden Harvey and Langley Pippin.  At ground level, wildflowers have been allowed to proliferate amongst the grasses including fritillaries and cowslips.

After leaving the garden most visitors head down towards the village green. On the right you will find Leagrave cottages whose small gardens include shrubs such as jasmine and aquilegia. On turning right past the cottages is the post WWII prefab. This garden is laid out to demonstrate a typical garden of the era which often included neatly mown lawns, formal rose beds and vegetable gardens.

Continuing past the prefab is the museum allotment. Just look for the scarecrow! Traditional varieties of vegetables are grown including leeks, beetroot, courgettes and cucumber which help supply the museum café. Fruit bushes provide produce for jam making and herbs and flowering plants can also be found.

Museum allotment

And continuing on the theme of fruit, almost opposite the allotment to the left hand side of the Nissan Hut is a cherry orchard. Cherries were once extensively grown in the Chilterns, but with the orchards having almost disappeared from the area for economic reasons, many varieties were lost. The museum has acquired over 20 heritage cherry trees in an attempt to help preserve rare varieties including Prestwood Black, Prestwood White and Smokey Dun.

Back on the village green, a garden has yet to be created for the recently completed Haddenham Croft Cottage, but no doubt the gardeners will have something interesting planned for the future. Continuing down the track from the village green you will come to the Victorian Toll House where another cottage garden in keeping with the period has been created.

The garden contains flowering plants including a new border with Shasta daisies and Helianthus, heritage variety crops, fruit bushes and herbs. The vegetable garden has a period cloche in use whilst the fruit is used for jam making. The herb garden has a large variety of plants that would have been used in Victorian times for cooking and medicinal use.

If you visit the Iron Age House, look out for the small garden that is planted with heritage varieties of wheat such as Einkorn, Emmer and Spelt and some herbs including comfrey, rosemary and soapwort.

On your way back towards the museum entrance just before Astleham Manor Cottage is a green building, Maidenhead Pavilion. Here you can buy surplus plants from the gardens that are sold in aid of Friends of the Museum.

The gardens certainly help to enhance the museum buildings. The majority of the hard work needed to both develop and maintain them is provided by a hard working team of volunteers who look after them as if they were their own prized gardens. We hope you enjoy visiting them.

By Julian Stanton
Museum Volunteer

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Easter Traditions

Easter-COAM

My daughter and I love Easter time.  Alex because she gets time off school and me because I love chocolate eggs!

As it is nearly upon us, we were talking about Easter the other day and that set me thinking about what Easter actually is and how its traditions came about?

Easter is a very important time for Christians as it celebrates the death and resurrection of Jesus.  Because Jesus died during the Jewish festival of Passover, the early Christians attached Easter to Passover.

I always get confused as to when Easter actually is as the date varies from year to year.  Apparently this is because the date for Passover is based on a lunar (phases of the moon) calendar, so Easter Day can be as early as 22nd March or as late as 25th April.  That’s because Easter Day is the Sunday following the first full moon after the first day of Spring.  Easter Day is always a Sunday as this is the day when Jesus rose from the dead, giving new life to the world,

Where did the name Easter come from?  Well some people believe it comes from the ancient pagan festival of Ostara which celebrated the coming of Spring and new life after the dark of winter.  This festival, which coincided with the time Jesus died and was resurrected, was taken over by the early Christians to celebrate the new life that Jesus gave the world when he rose from the dead.

The run up to Easter is called Lent which represents the 40 days and nights when Jesus was tempted by the devil in the desert.  As Jesus did not eat or drink during this time, some people give up a favourite food or drink for Lent.  That is why people eat Pancakes on Shrove Tuesday as traditionally it was a way of using up all the fattening ingredients in the house before fasting for Lent.  Clever!  The name Shrove comes from an old English word shriven which means to confess and receive forgiveness for ones sins.  The first day of Lent is called Ash Wednesday which comes from the tradition of putting a small cross of ash on peoples forehead at Ash Wednesday church services to remind them that they rely on God for forgiveness from their sins.  Easter officially ends 49 days after Easter Day with Pentecost or Whitsun, when Christians remember that God sent his Holy Spirit to help them.

What about the eggs, I hear you say?!  Since pagan times, eggs and chickens have symbolised fertility and new life.  The early Christians took over this meaning to help them remember the new life Jesus brought after he rose from the dead.

As we all know, Easter Eggs are brought by the Easter bunny!  During pagan times, hares and rabbits were a symbol of new life as they have such big litters.  The story of the Easter Bunny really took off in the 19th century and over time has evolved into the Easter Bunny bringing chocolate and toys as well as eggs.

Finally, when tucking into my Easter Day lunch, I’ve often wondered why we eat lamb at Easter?  One reason is that many years ago people believed the devil could take the form of any animal except the lamb.  Others believe that Jesus would have eaten lamb at the last supper.

I hope that you will spend some time at the Museum over the Easter holidays as there is lots going on.  I’m off now to buy some chocolate eggs!

By Gill Whitehead
Museum Volunteer

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