Working on the family farm by William Stewart Stronach

Maisley Farm Attribution-ShareAlike 2.0 Generic Geolocation

Maisley Farm

William started working for the family business, Maisley farm nr. Keith at the age of 14  when he left school in 1956. He had been helping since he was a young boy, picking tatties and loading the carts. His grandfather had moved to the farm in 1926. When he died his Mother and Father moved to the farm. The farm had a “chaumer” up a backstair from the kitchen. Stewart slept there on a “caff” bed. His bed had a wooden frame around the edge and inside was placed a canvas-covered mattress filled with the softer outer husks of the oat. When freshly filled it stood at least a foot above the bed frame slowly being compress over time as it was slept on. Sometimes a “caff” bed would be taken out to the stable so that his father could sleep on it if one of his horses was about to give birth to its foal. The Farm’s Clydesdale Horses were  more valuable than the cows and also more becoming stressed in labour.

His Mother would cook soups for dinnertime at midday e.g. broth or tattie served with oatcakes (called “breed” in his family). As the farm did not grow wheat they bought in bread from a Baker’s Van which travelled the area often bartering bread for eggs.

For supper they ate breed, cheese, bread, syrup, boiled beef and chicken. Another meal was “skirlie” served with home-made oatcakes. This is made with oatmeal and onions (see recipe below). The farm had hens, sheep (lambs were sold), cows for milk/crowdie cheese and calves (which were sold on for fattening). Sometimes they ate pheasant which his father would shoot when they came down for the winter. There was no fridge and he remembers the hooks in the ceiling for hanging meat, though his family did not do this.

Crooks Mill source geolocation by Anne Burgess Attribution-ShareAlike 2.0 Generic

Crooks Mill near Keith

Crooksmill Pond The Mill pond and Crooksmill Burn north of Keith source: Geolocation on Share alike licence by Andrew Wood

Crooksmill Mill pond and Crooksmill Burn north of Keith

Farm work

In winter work including pulling turnips putting them into carts (“cairting”). In spring the crops were put into the ground. Stewart remembers the horses ploughing the fields when he was a young boy (in the 1940s) but they were soon replaced by the tractors. The farm grew thinning turnips sketch based on Stewart's descriptionoats and barley. The oats were sent to the nearby Crooks Mill,, just outside Keith. The barley was sent to the grain merchants. Once the turnips were “breering” i.e. their shoots were above the ground then Stewart went along with his hoe and pushed them over. This leaves a single shoot and about a 7″ gap between that turnip shoot and the next turnip shoot.

Like many farms in the area Maisley Farm worked on a seven year crop rotation based around seven fields.

Years 1-3 grass
Year 4-5 oats and barley
Year 6 turnips
Year 7 oats undersown with grass. The oats were harvested above the grass layer leaving the grass and oat stubble. Then the rotation started again the following year.
Events were marked locally by when a field had a particular crop in it. No sprays were used and very little fertiliser. Manure was the main feeder for the soil.

Memory contributed by Stewart Stronach at the Keith County Show 2013 (President of the Show)

Additional Information

Other current interests- The Scottish Simmental Club and President of the Keith County Show 2013

There is a set of images of Crooks Mill, on the Scotlands Places website.

Oat grains source wikicommons 606px-Haverkorrels_Avena_sativa
Oat grain with outer husks

caff” beds– a definition of caff and links to some not always complimentary descriptions of sleeping on a  caff bed. The outer casings of the oat is also part of the group name chaff which also refers to rice, barley and wheat casings. Other definitions of caff-bed

A recipe for “Breed”, a north-east word for oatcakes

“Skirlie”- Stewart’s method of cooking involves putting a bit of fat in a pan, adding chopped onions and then browning them. Next add a handful of coarse oatmeal and stir. The oatmeal cooks in its own steam. You can add a few drops of water to it if the skirlie starts to stick to the pan.

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