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The Scruffler
- Details
- Written by: Robin Maud
- Category: Rillington
- Hits: 63
The Scruffler
Over the millennia turnips had been the mainstay of cattle and sheep feed in the winter months and also in the cooking pot. Normally sown by hand on prepared ground, therefore competing with numerous weeds. This resulted in small turnips.
When the turnip seeds drill was developed, and planted seeds in rows, this resulted in larger turnips. The scruffler was created to travel between the rows drawn by hand or horses, and the right angled blades used for weed eradication. This was only successful on flat ground and could not be used for potatoes which are grown in ridged rows.
Today, modern technology and science have developed a seed drill which plants seeds in rows, at required spacings, and selective chemical sprays to kill off the weeds and leave the young turnip seedlings.
R. Maud Oct 2026
Staffordshire Oatcakes
- Details
- Written by: David Richards *
- Category: Food
- Hits: 14
A modern recipe for Staffordshire oatcakes.
Ingredients
8 oz (225g) fine oatmeal
4 oz (100g) each of wholemeal flour and plain flour
1 teaspoon each of Salt and sugar ,
1/2 oz (15g) fresh yeast or 1 tablespoon dried yeast
3/4 pint each (450ml) lukerwarm water and milk
Vegetable oil
Method
With a wooden Spoon work the yeast into 1/4 pint (15ml) of the water. Add the sugar and stir well. Leave the mixture in a warm place for 10-15 minutes until frothy. Sieve the salt and both flours together in a warm bowl. Put theoatmeal into another bowl and then mix in the flour and salt. Mix well together. Add the remaining water/milk into the yeast mixture. Make a well in the dry ingredients and gradually beat the yeast liquid in. Cover with a warm clean damp cloth and leave to stand in a warm place for one hour.
Lightly oil a frying pan and put onto a high heat. Drain the pan, sprinkle with salt and wipe clean with a cloth. Ladle the mixture into the pan and spread y gently rocking the pan. Loosen with a spatula and cook until brown. Flip over with the spatula or toss, then press down lightly. When cooked, cool the oatcakes on a wire rack over a bowl of cold water. Stack when cool. Will make 8 oatcakes.
