Dialect recording in East Haddon, Northamptonshire
Description
[Side 1] Mr Ward compares different methods of hanging pig, explains use of 'gamble' [= bent piece of wood/iron used to hang/stretch pig's carcass] which allows blood to drain thoroughly, hang carcass for 12 hours then remove head and split down middle to remove hams and spare rib and trim ends for bacon and ham, comments enjoys neck chine stuffed with sage and onions, describes different cuts of ham, stresses importance of removing knuckle bone to ensure salt gets into carcass properly, lists different types of salt used. [Side 2] Mr Ward reflects on changes in blacksmith trade, describes introduction of new machinery and expense of maintenance, comments enjoys variety of typical day's work, mentions father also blacksmith for 50 years, explains decisions to be made when shoeing horse and stresses importance of experience. Continued from 1LL0015114 S2.
Metadata
| Identifier | x1xc267p |
| IRN | 726754 |
| Class Mark | LAVC/SRE/D/2/D382 |
| Level | Item |
| Type of Record | Archives - ISAD(G) |
| Peristent Link | http://prototype1.library.leeds.ac.uk/x1xc267p |
| Collection(s) | Leeds Archive of Vernacular Culture |
| Category | Archive |
| Parent Record | English Dialect Sound Recordings (England and Wales) |
| Creator(s) | Smart, Jeanette |
| Date | 28 Mar 1951 |
| Size and Medium | [Side 1] 04 min. 20 sec., [Side 2] 04 min. 23 sec. |