Waiting for the wheat to dry out again

The last field has not got much further than simply being opened up. A matter of following the combine round (keeping a safe distance in case John has to stop and back up and to avoid the dust from all the chaff) so that John can empty the tank of corn into the trailer and keep going.

The temporary halt to harvest means I can keep baking to fill the freezer with fruit and meat pies, crumbles, cakes and scones.

The plan is that John does not starve, or have to go to any effort to get a meal, whilst I am away with Jessica my granddaughter, at my sister's house in Cadiz, Spain.

Add the baking to the steaks, chops, packs of bacon and game that are already lurking in other freezers, and I do not think he will waste away.

Anyway last time I went off like this with Jess he got invited out to so many meals that he hardly used anything up.

My conscience is clear as we will have finished the corn harvest by then and will get contractors in for the beans.

The meal I plan to cook for John before setting off will be a piece of ham. I ordered a horseshoe of ham from the wholesaler.

However I think I may well over face him with cooked ham so have carved the joint up so that there is some to go into the freezer as well.

Along with everything else. But interestingly, whilst once more reading my late mother-in-laws writing about her time on the farm pre-war,

I came across a piece she had written on the annual pig kill. I thought I would copy it out for readers to think and possibly reminisce about.

These are the exact words and show the difference today in me buying my ham and Rose having to really work for hers.

"After Xmas pig killing time came. The local killer came. We had the copper boiling.

"We hated hearing the squealing of the pig when it was being dragged to the slaughter. It was scalded in a tub, scraped clean, and hung on a cambrill in the meal shed.

"Next day it was cut up into hams and sides etc. Lots of fat to cut up and render.

"Usually we got at least two stone of lard. Pies were made, sausage meat, and haselet. Scraps were the favourite but a fry was sent to all the neighbours.

"The hams and sides were salted down for three weeks. Then washed and brought into the kitchen. Picture they called them.

"They dried out for three weeks then put into muslin bags and stored away from flies and vermin.

"We boiled a ham for the Anniversary, the rest was used throughout the year. I hated pan boiling."