Highways and Byways in Sussex - online book

An illustrated appreciation, of the most interesting districts in Sussex.

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i8
THE OLD FIELD ROUTINE
CHAP.
she sayd she cou'd pray as well as they. He is making a great funerall, but I believe not in much affection, for he was all night at a merry bout two days before she died."
On the arrival of the young Squire Caryll at Lady Holt with his bride, in 1739, Paul Kelly, the bailiff, informed Lady Mary that the villagers conducted their lord and lady home 14 with the upermost satisfaction "—a good phrase.
Mr. Gordon writes elsewhere in his book of a famous writer whom Hampshire claims : " For at least forty years (1754—1792) Gilbert White was an East Harting squire. The bulk of his property was at Woodhouse and Nye woods, on the northern slope of East Harting, and bounded on the west by the road to Harting station. The passenger from Harting to the railway has on his right, immediately opposite the 'Severals' wood, Gilbert White's Farm, extending nearly to the station. White had also other Harting lands. These were upon the Downs, viz.:—a portion of the Park of Uppark on the south side, and a portion of Kildevil Lane, on the North Marden side of Harting Hill. Gilbert White was on his mother's side a Ford, and these lands had been transmitted to him through his great uncle, Oliver Whitby, nephew to Sir Edward Ford."
A glimpse of the old Sussex field routine, not greatly changed in the remote districts to-day, was given to Mr. Gordon thirty years ago by an aged labourer. This was the day :— 44 Out in morning at four o'clock. Mouthful of bread and cheese and pint of ale. Then off to the harvest field. Rippin and moen [reaping and mowing] till eight. Then morning brakfast and small beer. Brakfast—a piece of fat pork as thick as your hat [a broad-brimmed wideawake] is wide. Then work till ten o'clock: then a mouthful of bread and cheese and a pint of strong beer [' farnooner,' i.e., forenooner j 4 farnooner's-lunch,' we called it]. Work till twelve. Then at dinner in the farm-house; sometimes a leg of mutton, some­times a piece of ham and plum pudding. Then work till
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