566 
27/e Farm Prize Comj)etition o/l89l. 
The feeding hogs on the turnips in winter, which are 
fingered after December 1, are allowed not often more than ^ lb. 
per head, consisting of ^ lb. linseed or mixed cake, and ^ lb. 
corn, maize being preferred when cheap enough. 
Some of the old Leicester ewes are put to an Oxford ram, 
and the nice mutton from the cross is much sought after by the 
butchers. 
A detailed list of the sheep of various breeds need not be 
given, but it will suffice to say that on January 1 there were 
776 altogether on the turnips. 
A few customs of the East Riding might be interesting, and 
would, no doubt, be noticed by a stranger. For instance, th* 
waggoners all have saddles, and it looked curious to see a Cam- 
bridge roller being driven by a man up in the saddle, though I 
will admit he was getting over the ground at a smart pace. 
At the station a neighbouring farmer had sent four pole 
waggons with four horses each for some trucks of ashes or refuse 
from the towns, and it was a grand spectacle to see the four 
waggoners mount their saddles and drive off. 
The foremen on these Wold farms (and Mr. Staveley has 
two) board the horsemen in their houses, and sometimes a boy 
or two in the winter to work in the sheep-fold, receiving 7s. 6d. 
per head per week, with Is. extra for each man in harvest. A 
garden is found, and 21. allowance for fruit and vegetables, 21. 
for stable lights, 1 1^. for ale at threshing and harvest, and the 
produce of two cows. In one case the wife has 20/. for managing 
the dairy, &c. She quite understood when granular form, butter 
workers, and thermometers were mentioned. Payments are also 
made for rearing poultry and for gathering eggs. Bedding and 
requisites for the men are found, including cooking utensils, 
plates, dishes, &c. 
Mrs. Barron, at the village farm, is a typical example of an East 
Riding foreman's wife, and by invitation the large kitchen was 
examined, with its long table, on which the men have their fneals. 
The day is commenced at 5.45 with breakfast, consisting of 
beef and bread and boiled milk, followed by fruit pies, apple 
or prune, in the absence of which preserves are used. 
The dinner-hour varies, according as one yoke or two are 
worked with the horses, but beef, preserve tart, soup, suet pud- 
ding, with roast beef on Sundays, are given, and if one yoke ia 
worked the men take out a small bit of food for luncheon at 
11 A.M. Supper is at 6.30, and is similar to breakfast. 
Meat three times a day, and plenty of it, is what the stalwart 
men of the East Riding of Yorkshire are reared upon, and few 
finer and stronger are seen anywhere. 
