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First Skein

So after our recent spinning lesson, I ended up buying a cheap spinning wheel from Ebay. When I went to collect it, the seller said “I bought this new a few years ago for my wife, but she never figured out how to work it, so it’s never been used”……  When I got it home, I managed to date the wheel as an Ashford Traditional wheel, made sometime around 1982!!

Anyhow, after a couple of sessions spinning black Bob Marley wigs, or white Santa Claus beards, The Shepherdess finally said “aren’t you supposed to twist two bits together to stop it from going all frozzly?”

“Of course!” I said. How hard can it be? 🙂

Well as it turns out, quite hard:

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So, after a bit of research on Youtube, it turns out that I was going the wrong way! (face palm!). When you’re plying, you have to spin the wheel in the opposite direction, to counter the twists you put in when you spun the individual strands.

“Yes, I thought  that” said The Shepherdess. “But you wouldn’t have listened to me anyway”.

So, it turns out that if you actually twizzel the strands together the right way, the resulting yarn is, well, almost yarn!! 😀

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I then wound the wool off the bobbin, and onto a hastily constructed, and very noddy niddy noddy.

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I then tied up the resulting skein and took it off the niddy noddy.

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It was still a bit frizzly, so I gave it a rinse in some hot water and have now hung it above the Rayburn to dry.

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Would you believe it?  That’s very nearly yarn!
I think I’ve earned myself a whisky now! 😀

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Young lambs are prone to hypothermia, particularly if they get wet or aren’t getting enough colostrum or milk from Mum. The procedure for treating hypothermic lambs is given in the flowchart below:

Hypothermic Lamb Flowchart

Information on stomach tubing and glucose injections can be found elsewhere, so for now let’s concern ourselves with how we warm up cold lambs.

I built a plywood lamb warmer box last year, but only just got around to finishing it off and fitting the heater control. Here’s how I did it:

  1. I used a plastic bread tray for the floor. This is perfect because it lets the heat rise up from underneath the lambs to warm them. Also it’s easily cleaned or disinfected, whilst the holes are too small for lambs to get their feet trapped in.

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2. I turned the bread tray upside down, built a plywood box around it, and fitted an electric fan heater on one side. This is arranged so that the heater is mounted in a vertical baffle chamber so that the hot air is forced downwards to the floor, then upwards past the lambs and out of vents at the top of the other side of the box.

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The box has an internal partition which divides it into a space for two lambs (e.g. twins which you want to keep together), and another space for a single lamb.

3. I then fitted a cheap thermostatic temperature controller. The temperature sensor is mounted right in the middle of the warming box (marked by the red circle in the photo above), and the controller mounts very crudely through the side panel (this isn’t art or craftsmanship; it’s functional engineering, and yes, I did make a mess of the plywood!)

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The controller can then be set to control to any temperature you like. The key here is to warm the lambs, not to cook them, so take their temperature regularly and watch out for them panting.

4. I then finished the box off with an old caravan window which was lying in the back of the shed when we moved here, and which I kept in case it came in handy one day.

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5. And that’s it! Hopefully I won’t have to use this too often, but it saved two lambs last year before it was even finished, and I’m sure will go on to give many years of service.

 

 

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It’s about now that smallholders’ thoughts turn to lambing. This is for us, the most amazing, exhausting, frustrating, saddening, exciting and beautiful time of year.

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We weren’t that well prepared last year, and as a result, had many nights of broken sleep, getting up to check on expectant or new mothers and their offspring.

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BUT, I’ve got it sorted now. Do you think this will work? 😀

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bc5What do you mean, “Yeah right?”, Bonnie?

 

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First Time Spinning

We’ve kept sheep on our smallholding for a few years now, and though they’ve helped to keep us well fed, they haven’t yet clothed us. So, we were delighted when my Mum bought us a day’s spinning class for Christmas from Woolshed31.co.uk.

We started out with an introduction to spinning wheels and how they work, then spent a bit of time practicing our footwork…..

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…..before being let loose on some actual fibre. I found this to be confusing, fascinating, hilarious and rewarding in equal measure 🙂

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The Shepherdess did a better job at controlling both her hands and composure, and was soon onto spinning a raw fleece taken from Bonnie, one of our Zwartbles ewes.

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I, on the other hand ended up with something akin to a first attempt at woolly sausage making.

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However, after a little coaching from Anne, I finally got the hang of it, in an over-twisted, wonky and oddly satisfying sort of way 😀

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If you’ve ever struggled with a telephone cable tying itself in knots, try to imagine attempting to un-twist it whilst dancing a jig, rubbing your belly and patting your head simultaneously, and you’ll get the idea.

Oh well, never mind!

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By the end of the session, we had each managed to fill up a bobbin with our own unique take on knitting wool design. As the finished yarn was wound off the bobbin and into balls for us to take home, it became progressively more variable, lumpy and twisted as we went back in time – we had obviously learned something!!

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All in all, this was a great way to spend a day. Our sincere thanks go to Anne at Woolshed31.co.uk, for being such an enthusiastic teacher, and for letting us loose in her studio.

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Schnapps!!

Blackcurrant Schnapps that is.  One made very simply with just 50% blackcurrants and 50% cooking vodka, and the other with 1/3 fruit, 1/3 sugar, and 1/3 vodka.  I’m really hoping that these work out, as they’re so simple to prepare…… won’t know for another few months though unfortunately!

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Home Made Ribena!!

The blackcurrants were really good this year, so I was struggling to think of something good to do with them all. No time for jam or wine, but a quick search of the interweb gave some interesting ideas, including this recipe for homemade blackcurrant cordial, which is simplicity itself.

 

Basically you just simmer blackcurrants and sugar together for a few minutes, then add a chopped up lemon, and simmer for a bit longer, before straining, and pouring into re-used wine bottles, and chilling in the fridge.

The colour is amazing, and when diluted with water (about 25%:75%), it really does taste just like a supermarket ‘Hi-juice’ squash……. Only so, so much better!  🙂

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Loving the summer!

 

 

A friend described our style as “Shabby Chic” the other day. To be honest, I was a little bit offended to begin with, but then I went for a wander round the yard, and I started to see what she meant!! 🙂

 

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