Taking Stock

New species for 2016 - these Khaki Campbell ducklings

At this time of year we seem to accumulate livestock at a breathless rate with new species and baby animals turning up every week. I need to stop, take a moment and do a mental stock check on what we have here. I thought the readers might also like to know, so this post is a bit of an annotated list of the animals and birds we have as of 9th April 2016. In order of appearance, then, here goes.

Careful swimming lessons for the not-very-waterproof ducklings

Poultry - where it all began back in 2012 with our 5 "Lovely Girls", the Sussex Ponte hens. Only one of these ladies is still with us and we are trying to 'evolve' by natural wastage into a mainly Buff Orpington flock. The current chicken list is....

2 Buff Orpington Roosters (The Lieutenant and the Captain)
5 Buff Orpington hens including one of our own breeding last year (Remember "hen and one"?)
1 Sussex Ponte hen
1 Cuckoo Marans hen
2 Hubbard hens (0ne red, one white)
2 "Mini Buff" hybrid hens
That's 11 hens by my reckoning.

Eyes down - 8 sheep line up at the trough.

Other Poultry include

1 gander (George)
4 geese (technically 2 wives of George and 2 daughters but he's not too particular!)
3 Guinea Fowl including our original hen (Min) and 2 possible suitors (Apollo and Belvedere)
4 newly hatched Buff Orp chicks (pure bred we hope but time will tell)
6 newly hatched ducklings
1 pair of turkeys (Tom and Barbara)

That is 33 birds, total.

Newly built duckling and chick brooder box. A sheet of
house insulation, some old election posters and a rabbit hutch
roof. Load of gaffer tape and Bob's your uncle.

Mammals dept.

3 ewes (Lily, Polly and Myfanwy)
5 lambs (3 ewe lambs, 2 ram lambs). One of these, Rosie Probert is a 'keeper' and will become our replacement ewe as old Polly (9) heads for retirement*.
2 new pigs - 10 weeks old at present. "Oxford Sandy and Black" breed (OSBs) named Somerville and Ross
Guest goat (Nanny Óg) and her week old son Henry Óg (our newest animal).
3 dogs (Deefer, Towser and Poppea)
2 cats (Big fluffy 'Blue' and young lanky pretender, Soldier.

Home made 'hedgerow' wine used up the freezer bags of fruit.

...and then there are the honey bees of course - how could we forget? One colony at present living in a (British) National hive as 'brood and a half'. Probably about 10,000 to 15,000 bees at this time of year but till we get through the cold/damp/wet/late spring we are not counting any "chickens". We got our fingers burned in 2015 with total loss of our previous bees in spring just when we thought we were out of the woods. This, we are told, is when bees die - they do OK in winter when they are pretty dormant (they do not technically hibernate), but run out of food when they start to get active and start flying as temperatures come up above the tens and the crucial 14ºC.

The log mountain almost 'complete'. 

I have been trying, and struggling a bit, to 'wean' the pigs off the mixed, soaked, mollasses'd grain that came with them and onto which they had been weaned from Mum's milk. The breeder gave me a sack of this mix to help the piglets settle in here and instructions to slowly transition them over to my commercial 'nuts' with days on 75%/25%, then 50/50, then 25/75 etc. The pigs were not keen and were not co-operating. They refused my ration and left me with bowls with all Darren's mix gleaned out of them. They seem to eat way less than previous pigs and, to my amazement and alarm, were also refusing all fruit and veg "treats" - apples, carrots etc. I'd find the wedges of apple lying withered and dried up in the left overs.

My kind of Birthday Present!

The moist mix from Darren was starting to go off - it warmed up and smelled decidely "perfumed", then started to go mouldy, so we had to force the issue. Luckily the pigs have now had a change of heart. My pig nuts are now 'OK' apparently and the apple wedges and carrot bits are also vanishing from the food bowls. We may be on the run home to well fed pigs.

The sweet little ducklings need to be taught to swim. Well, not true, exactly - they need to be shown water so that they will swim and get wet, to make sure they then learn the preening behaviour which will let them spread their own natural water-proofing oils all over their feathers. Ducklings hatched in nature are straight way rummaging around in Mum's feathers and pick up the preen-gland oils from her. They hit the water already proofed and float like corks. Their own preen glands take a couple or three weeks to develop, so ducklings hatched in an incubator have a problem. If they get into water, they just waterlog and sink very quickly, as well as getting very cold from the water-skin contact. The breeder/brooder must introduce them to shallow, warm-ish water in a safe way for the first weeks to stimulate the preening behaviour which will coat their duckling-fluff with the oil. Liz is having great fun doing this in our Sitting Room using a cat litter tray (with flat rocks as 'beaches') and a big, water-absorbing rug.

There ends my stock take. In the words of all 'Thank You' speech givers everywhere, I hope I have not forgotten anybody. If I have I will have to sneak back into this post with my tail between my legs and add any forgotten birds or beasts under cover of darkness.

Newest animal, Henry Óg a week old.

*I had always believed that ewes were only good for about ten years of lambing, probably because I know that from my Fallow Deer studies, but I have since heard from an internet smallholder that they know of a ewe who was still going strong aged nineteen and 40 lambs later. This 'retirement' may be some time coming but it will give Rosie a nice few seasons to learn the ropes from her auntie

Bee School

'National' standard style hive.

We have decided to get into bees and keeping our own hive on the holding. This has got to be good from the point of view of the environment; reacting to the falling bee populations but would also mean that we had more bees locally to pollinate our fruit trees, veg and other plants. Plus it would be fun and it is something I have wanted to do for many years but never had the chance. We have therefore started to ask around for local bee-keeper contacts and have received a lot of help from friends on the internet (Thank you, Rho!) and locally who have now put us in touch with the Longford Beekeeper Group just over the county border. This (hour's drive) might seem a bit daft as there would surely be a group locally, but these were the group we found first and they are a lovely bunch of friendly people, so we are getting in with them for the moment.

A 'frame' of bees; not mine yet, picture 'borrowed' from the
Longford Group (Hope that's OK Elspeth!)

Off we went then last night to our first meeting in Longford town centre to meet our new friends, Joe, Kevin, Dieter and co. They are quite a big group (26 last night) and lively and friendly AND we were excited to find, they are just about to start a training course for beginners which runs through to May leading to the "Preliminary Bee Keepers' Certificate". We sat through the meeting and listened to the discussions on the agenda and both of us actually piped up with contributions from the complete beginner's perspective.

2 hens pick over our pile of John Deere Bob's calf muck

There was then a short presentation by an experienced bee keeper for the benefit of newbies like us on the parts of a standard "National" style beehive; he, Dieter, had one there with him, empty of course. We stayed on after the meeting to talk some more, to join up with the club and to enroll on the training course. It was a good event all round and we learned bags of 'stuff' about bees and hives. We feel as if we are launched already. We now need to get started properly with our beginner mini-hive (called a 'nucleus colony' or 'Nuke'). This is a box containing only 5-6 'frames' of wax on which a young queen and about 6000 bees are starting a new colony. If you play your cards right this Nuke box starts to quickly fill up with the thriving colony and you then buy a full sized hive (which can cope with 70,000 bees), transfer your frames into that and from there it is onwards and upwards, gaining more experience, becoming obsessed, starting to add more hives and so on. We are, for now, only thinking we'll run one hive, but you never know. More reports on this project to come.

I am always completely impressed by the idea of coppicing, the idea of cutting trees down to near ground level every 15-20 years or so, so that side shoots will sprout from the base/stump ("stool") and grow into poles which you can then harvest at the next cut. In Kent, in Challock Forest we had square miles of sweet chestnut cut this way, the poles having been used over the centuries for fencing and building wood, for charcoal making and for pit-props in the Betteshanger and other Kent coal mines. To me it is the ultimate form of sustainable forestry and therefore in sustainable cropping too.

When I was studying ecology at Uni, it was a given that coppiced tree stools in ancient woodland were the oldest known living things on the planet. They had been cut down at least 80 times, every 20-25 years or so for 2000 years or more. Each time the shoots grew from the outer side of the stool, so increased the diameter of the base, eventually marching out into a 'fairy ring', the centre having long since died off. The ring was now many yards across and interlocking with neighbouring rings like some complex Venn diagram or Spirograph drawing. The scientists could check DNA and estimate the rate of spread of individual plants and could thus estimate the age of each stool.

This big ash pole did not come from that tiny cut top left.
It is from a bigger cut out of shot (arrow)

Well, we don't have ancient woodland and our ash in the Secret Garden may only be a few cuts old but it gives me a real buzz to be taking down these ash stems knowing that it is entirely possible that I may be doing it again, aged 70 or so in the future. Meanwhile, they make great logs. Ash, seasoned, is one of our favourite woods for burning on the range. It is also beautiful to split with the axe when I'm feeling all macho and need to do 'man stuff'.

Irish 'Cooleeney' Camembert

We have been delighted recently to find some very nice cheeses in our travels. I have never been that confident of Irish cheese. Growing up, we loved our mature and vintage Cheddars and you could not be any ruder than to describe a cheese as 'like Irish Cheddar' - the only Irish Cheddar you could find back then was insipid and tasteless, described as 'Mild'. Yuck. Liz growing up was only ever given processed kiddies' cheeses like the famous "Calvita" brand. I am told it is worse than the 'Vache qui Rit' (laughing cow) stuff. So Liz, proudly off on her first French "exchange" as a teenager with the Treil family outside Paris, announced to her new hosts that she 'didn't like cheese'. Outraged by anything so preposterous, Mmle Treil set about introducing the young Liz to the huge variety of French cheeses starting with a creamy Camembert and working their way through to the smelliest Pont l'Eveques, Maroilles, Livarot (Le Colonel) and so on.

Rhubarb Crumble and 'real' custard made with eggs.

Of course, we are both real cheese hounds now and will try anything and enjoy them as long as they have a good flavour. We have even been on a specific holiday to the famous cheese area of Normandy hunting down some of these cheeses. We are happy to tell you that even our local Lidl Supermarket now stocks a nice Irish vintage cheddar (Valley Spire) and sometimes a very presentable Tipperary Camembert (Cooleeney) along with perfectly acceptable Parmesans, goat's cheeses, feta and so on. They feature regularly in our trolley load.