I am very much enjoying the spinning wheel, and love sitting down in the evenings and spinning up a small amount of wonky yarn. I am also enjoying learning more about fibres and where they come from, making me want to only buy organic and fairly traded cotton, and local animal fibres, farmed in a sustainable way. (Although if anyone is planning a visit to the zoo anytime soon, please ask for some camel hair...) And I seem to have turned into the type of person who thinks it is perfectly reasonable to spin hair out of the contents of the dog brush - why not! Sure the possibilities for spinning seem endless!
Here are some of my lumpy efforts... From top to bottom, a 80/20 wool/silk mix spun from top; carded merino, carded Badgerfaced Welsh Mountain Sheep (Tor Wen) (great name) spun in the grease; and Massam spun from top.
And, left to right, merino spun from top, Bluefaced Leicester (deliciously nice to spin) from top, and a thicker version of the Badgerfaced Welsh Mountain Sheep.
I've always considered knitting, crochet, spinning and such to be evening activities, best carried out by the fire in the autumn or winter. Recently reading Lilias Mitchell's Irish Spinning, Weaving and Dyeing, I came across an explanation for why this is the best time, given in the seventies from a woman in Achill Island: It is best to work with wool while the sheep are at rest - "from six o'clock in the evening till twelve o'clock, when the fairies appear. Then...the wool is much more easy to handle and tangled threads can be undone without any trouble."
In fact, in certain houses, the drive band was taken off the wheel when work stopped, "in case the little people might be tempted to use it." (In my home, it is usually the cat, who comes in and starts trying to play with the wheel, often removing the band in the process...) (And one wonders when they say "any mischief might happen to the wool" whether it might have more to do with poitin consumption than the little people...) But I like the idea of using wool while the sheep are resting, so I'll go with that one!
I've been wanting to post a picture of this amazing carder for a while. A friend brought it back from Columbia for me. It is made of teasels, all sandwiched between two thin bits of wood and held in place. Its so beautiful I don't even want to use it! I know teasels were also used in Ireland for teasing out wool, I presume that is where they got their name from.
My friend also brought me back some amazing hand spun yarn. Pictured here is one of the balls. (the other is white.) I knitted and felted a pair of slippers out of it. It was like knitting with part of Columbia - full of bits of vegetation, dirt and thorns, and with a strong smell of sheep.
I could really imagine someone making it by hand. The yarn you buy in shops is so highly processed in comparison that it was a totally different experience to work with this wool. My mind was filled with pictures of little old ladies spinning outdoors in Columbia with a drop spindle or a stone, and my nose was filled with the scent of sheep, of plants, and the smell of the outdoors. It was great to work with such evocative material, and that, especially, is what I am enjoying about spinning - how close to source you are, using wool straight off the sheep's back and going through each process yourself. It makes you appreciate it a lot more.
I've been meaning since starting this blog to get some pictures of my work up, so without further ado, here are some of my puppets...
A family photo here, with (left to right), the Sea Baby, Boris (stage name when in drag - Esmerelda), Needlehead and the MC. (All about 2 foot tall)
Close up of the Sea Baby. He's a very good flier.
This one never really got a name, but I think Surprise is a good one, because she permanently looks it... Her face is made of a doll's torso, with opening and closing eyes fixed in where the nipples should be. Her heart is missing in this photo, but normally hangs in her chest, a dangling and stained yellow withered organ... She is about 18" tall.
This guy's head is made from salt-fired ceramic, and his body from a branch of the cherry tree from the garden of the house I did most of my growing up in. (15" tall)
The Old Man. He is a very sad little character, who frequently collapses while knitting in his armchair. Pictured here on a tor on the moors in Devon. (8")
The Man with the Wooden Heart. (2'6" or so)
It makes a nice knocking noise in his chest.
Close up of Boris (Esmerelda) and Needlehead. Needlehead's torso is made from a piece of wood my friend found that had grown over a length of barbed wire. (How amazing is nature?) The barb wire forms his arms.
The MC.
The Rabbit. He is made from wood with a roadkill rabbit skin and rusty wheels from a skip. He has a vicious squeak when he moves....eeek....eeeek.....it adds to the ridiculous horror-show feel. (12" tall or so)
Hammond Organ, shown here with his zip open and organs pouring out. (2'6")
Here with the Old Man.
Boris and Needlehead again.
And a close up of the Key Bird. She also has opening and closing eyes and her feet are made of keys.
When I saw the pattern for a knitted Dalek on Ravelry, I knew the amazing Unkie D had to have one.
Its actually a really well-written pattern - obviously composed by someone who thought extensively about the structure of a dalek, and wrote a pattern for it knitted in one piece (apart from the "manipulator arm", "blast gun", and "eye stalk" - as they said in the pattern...whatever!) It is knit in the round with a provisional cast-on and grafted with kitchener stitch, thereby leaving no seams. Which, as a knitter, I'm impressed by. For those of you who have absolutely no interest in the geekery of knitting, it is both an art and a work of engineering you have yet to find joy in...
Pictured here with the EXFOLIATE washcloth...(also knit for a VIP)
...and extermiknitting...
...and taking over the world, starting with the passage tombs at Carrowkeel...
The design for this came along due to sloppy knitting really – I decided not to bother working out the rate of increases and ended up with a long tail at the start. Instead of ripping back I decided this long tail would be knotted to form a “button”, and a “buttonhole” at the other end would complete the fastening. That way it is also adjustable, and when it stretches from being worn you can just tie a knot further up, or use a figure-of-eight knot. It is reversible too.
The headband is knitted lengthways, using increases to make it wider in the middle than the ends. It doesn’t really matter what the tension of the yarn you are using is – you could just start off with 4 stitches and increase until it’s the width you want, then decrease.
I used some lovely Italian yarn I was given called Arianna Grignasco, and knit it on smaller needles than recommended to get a nice rib. I used 4mm needles. (It recommended 6-7mm)
Gauge:
On 4mm needles, using k2, p4 rib;
16sts or 28 rows = 4”
CO – cast on
st/sstitch/es
k – knit
p - purl
m1 – make one
kfb – knit into front and back of next st
Pattern:
CO 4 sts
k all sts
p all sts
k2, m1, k2
(p2, k1, p2
k2, p1, k2) do these 2 rows 3 times
p2, kfb, p2
(k2, p2, k2
p2, k2, p2) three times
k2, p2, k2
p2, k1, m1, k1, p2
(k2, p3, k2
p2, k3, p2) twice
(k2, p1, k1, p1, k2
p2, k1, p1, k1, p2) twice
k2, p1, kfb, p1, k2
(p2, k1, p2, k1,p2
k2, p1, k2, p1, k2) twice
p2, kfb, p2, kfb, p2
(k2, p2, k2, p2, k2
p2, k2, p2, k2, p2) twice
k2, p2, k2, p2, k2,
p2, k1, kfb, p2, kfb, k1, p2
(k2, p3, k2, p3, k2
p2, k3, p2, k3, p2) twice
k2, p1, kfb, p1, k2, p1, kfb, p1, k2
(p2, k1, p2, k1, p2, k1, p2, k1, p2
k2, p1, k2, p1, k2, p1, k2, p1, k2) twice
p2, kfb, p2, k1, p2, k1, p2, kfb, p2
(k2, p2, k2, p1, k2, p1, k2, p2, k2
p2, k2, p2, k1, p2, k1, p2, k2, p2) twice
k2, p2, k2, p1, k2, p1, k2, p2, k2
p2, k2, p2, kfb, p2, kfb, p2, k2, p2
(k2, p2, k2, p2, k2, p2, k2, p2, k2
p2, k2, p2, k2, p2, k2, p2, k2, p2) twice
k2, p2, k2, p2, k2, p2, k2, p2, k2
p2, k2, p2, k1, kfb, p2, kfb, k1, p2, k2, p2
(k2, p2, k2, p3, k2, p3, k2, p2, k2
p2, k2, p2, k3, p2, k3, p2, k2, p2) twice
k2, p2, k2, p3, k2, p3, k2, p2, k2
p2, k1, kfb, p2, k3, p2, k3, p2, kfb, k1, p2
(k2, p3, k2, p3, k2, p3, k2, p3, k2
p2, k3, p2, k3, p2, k3, p2, k3, p2) twice
k2, p3, k2, p3, k2, p3, k2, p3, k2
p2, k3, p2, k2, kfb, p2, kfb, k2, p2, k3, p2
(k2, p3, k2, p4, k2, p4, k2, p3, k2
p2, k3, p2, k4, p2, k4, p2, k3, p2) twice
k2, p3, k2, p4, k2, p4, k2, p3, k2
p2, k2, kfb, p2, k4, p2, k4, p2, kfb, k2, p2
Hooray, finally finished the end of the increases. Mark the end of the increases with a safety pin. Tie a knot in the beginning of your knitting. Measure the distance around your head. Divide this number in two (I was making mine 22” long, so half that is 11”) Now measure the distance from the end of your knot (see picture) to the end of the increases. This is x. The distance from the end of the increases to the middle of the hat is y.
2x + 2y = Circumference
So, if the circumference of your head is 22, and x is 5” (as in my case), then 10 + 2y = 22, so 2y = 12. So now continue is pattern for 2y (12” in my case), then start reducing. I hope that makes sense!!!
One of the best things I learned during my time at the organic centre was how to make this sugar-free (or low-sugar) jam. Its really less a sticky-gooey jam than a fruity puree, closer to fresh fruit than boiled-for-hours-really-sweet jam. After learning this method, there is no returning to traditional jam making - the results are so much nicer!
The Fabulous K and I made some blackberry jam today, but the recipe is the same for any type of fruit, experimenting with the agar-agar to get the set you want. Just multiply the amounts up for each kilo of fruit.
Sugar-free Jam 1kg fruit 300g honey/maple syrup/sugar 3tsp agar-agar juice of one lemon - mix these last two together in a cup
Put your fruit in the pot and use a stick blender to whizz it up to the consistency you want it. Bring to the boil, then add the lemon juice/agar-agar mix. Immediately pour into clean sterilised jars. (I wash them well, then swish them around for a few seconds in a sink of boiling water and drain.) This jam only works for screw-top lids. Put the lids on and turn the jars upside down for a few minutes to sterilise the top, then turn them back up to cool.
You can also do this to make passata with tomatoes - blend them with the blender, bring to the boil and then jar them. Nothing else needed.
Its supposed to be kept at under 5 degrees, but in practice I just keep them in a cool dark place, checking every now and then to make sure they are okay. Once opened, put in the fridge and use within a couple of weeks. It usually doesn't last that long though!
I have really enjoyed walking through the lanes this autumn, and haven't seen such a great blackberry harvest since about 6 years back. The blackberries lie like little black diamonds in the hedges, in contrast to the red of the haws and the rosehips. The fabulous K managed to collect a kilo of rosehips. (To me an impressive amount, considering how spiky they are, and how you can't munch on them along the way like blackberries)
We made some beautifully orange, glowing rosehip syrup. Its absolutely gorgeous. I could just drink it from the bottle. (Alright then, so I have been...) The recipe is here and the video is here. Also full of vitamin C, in a form that apparently survives heating. (Something I'd like to know more about, that.)
In other cooking news, I wanted to share this recipe from my lovely aunt for a nice moist Tea Brack.
Aunty M's Tea Brack 1/2 pt warm tea 200g each raisins, sultanas and currants (although I used apricots, raisins and dates) 20g dark brown sugar 3 tablespoons whiskey, rum or brandy 300g self raising flour 1 large egg 1/2 tsp cinnamon 1/2 tsp mixed spice
Mix the tea, fruit, sugar and alcohol and leave overnight. Line a 2lb loaf tin with greaseproof and turn the oven on to 160 C or Gas 3. Sieve flour and spices over the fruit and add the beaten egg. Mix it up and transfer into the tin. Place a piece of greaseproof over the top when baking to stop it burning. Bake for about 1 hour 20 mins, or until a skewer inserted in the middle comes out clean.
Particularly delicious slathered in butter and jam!
Reading Dave's post about whales and vegetarianism and Tadhg's post about his own diet made me think a lot about a couple of things. Firstly, my own diet and why I choose it, and secondly cultural differences of opinion on indigenous practices - whaling in Norway, and the use of peat in Ireland.
My own diet is currently mostly vegetarian, eating meat (whether it be roadkill, home-killed chicken, shop bought fish and a small amount of shop-bought poultry) maybe once or twice a month. It occurred to me, why do I choose to eat meat? And there really isn't a reason I can explain properly to someone else, beyond the fact that it makes sense to me. On inspection though my choices are full of contradiction and rely on what feels okay to me. For example, I remember collecting mussels from the beach and eating them, thinking for every one cow you killed (one life lost) you must need to kill thousands and thousands of mussels (is there a word for mussel genocide?) so maybe its better to eat beef... Also, there are animals I won't eat - I can bring myself to kill a chicken or a fish, but I'm not okay with killing other mammals right now... Yes, it doesn't really make sense...
I know why I didn't eat meat - primarily because I didn't want to kill animals and second came the environmental factors. But after a long period of being vegetarian I began to dream of fish, recurring dreams of mackerel in particular, and eventually decided I wanted to eat meat again after all these cravings. Still not wanting to kill anything, I picked something I was already in touch with - roadkill. This seemed like the perfect way for me to eat meat - its already dead, so the not-wanting-to-kill-things philosophy is satisfied, and environmentally, I am cleaning the roads, using nutrition that would otherwise just be flattened into a nice road pancake, and having a free dinner, thereby needing to buy less food. I have absolutely no ethical problems eating roadkill. (Picture is roadkill squirrel legs.) I remember seeing a bumper sticker while I was still vegetarian that made me laugh. It said: If we're not supposed to eat animals then why are they made of meat? We are all made of meat. Of course I wouldn't eat a roadkill human or even a cat or dog (Because they have an unfortunate owner out there wanting to find them) but for anything else -its life has been tragically ended by being running over, I might as well make the most of it. The term opportunivore sprang to mind.
The diet then changed to include eating meat I had rared and killed myself. Part of that is due to living with animals - at least part of why I am prepared to kill animals anyway. I've talked before about this in a post on butchering a chicken, but I feel that animals are part of our lives, and its okay for us to use them. Said like that it feels very callous, but I guess that is what it boils down to. I'm not saying its okay to use animals in any way you want, and I have strict guidelines around how that is framed. But if I am going to eat eggs, or drink milk, I have to face the fact that I am *using* an animal, and what is produced in breeding for egg or milk production is usually far too many male animals who go to slaughter. You can't get away from it. Its not a reason for eating meat, but its something that you take part in when you buy any animal products, not just meat.
As a part of rural living, it really makes sense to me to keep animals. Along with garden waste they provide the best ingredients for compost and seem an integral part of the cycle. I love fresh eggs, I like having them in my diet, and I am okay with killing the chickens too - so far we have killed all the cockerels bar one - you can't keep loads of cockerels as they fight. The fabulous K wants to rear a pig for slaughter and I'm not sure I can quite bring myself around to that yet. The whole area for me is very emotive and the choice to eat any meat bar roadkill is primarily about whether it is right to kill animals or not. The environmental factors only come in once I have made that decision, and only in regards to how I shall eat meat, not why. I can't explain why one year it was unacceptable to kill animals and the next it wasn't. As a vegetarian I remember saying I had no problems with other people eating meat responsibly - i.e without intensive farming of animals and the cruelty and pollution that brings. I didn't expect myself to end up as one of those people, but here I am!
I think a lot of it is about situation - living in the countryside, growing my own fruit and veg, keeping my own chickens, it seemed a logical next step for me - that's not a reason why anyone else should do it, just an explanation of the factors in my decision. I feel okay actually killing a chicken so I feel okay about eating it. In philosophy I am more in line with the environmental arguements of a vegetarian, in practice I've let loose my inner blood-thirsty, bone-gnawing carnivore. And it feels good.
I think sometimes a lot of things make sense in a certain environment that don't when you remove them from it. Which brings me to the other topic in this incredibly long blog post... Dave's talk of how it is culturally acceptable to eat whale in Norway made me think of this one.
Peat.
When I worked up in the Organic Centre I was shocked to see they used a peat based growing medium. I remember working with a woman from abroad, involved in environmental education who was quietly appalled by the use of peat there. The arguement was that non-peat alternatives are not as good. In my own trials that hasn't been the case as the peat-free compost I bought seems to work fine - I know its a case of trying different ones as some are supposed to be dreadful. I am having problems sourcing organic peat-free compost, and would like to find some. But that seems clear cut to me - when it comes to home gardening, why use it when there is an alternative that is not too much more expensive, and works well?
When it comes to using peat as a fuel, I'm not so sure where I stand. In principal I think we should stop destroying the bogs, but in practice...its not so simple. Here in the midlands people go out and dig turf every year. I don't really know the environmental impact of this small-scale harvesting. Its been happening a long time. Is it sustainable on a local level? (If you look at Tory island - a land stripped bare of any soil by turf cutting - just gravelly rock now, the answer would seem to be no.) I would rather not buy turf, but I am sick of buying very crappy logs here that don't burn well and are more expensive and it does come down to an arguement about money. Heating costs turned out to be one third of my outgoings the year before last. I have to find ways of keeping them down, and it is much cheaper to buy turf than wood. Crap but true. What are the alternatives? Part of being sustainable also means being affordable.
I can really understand how people not from here would be shocked at the use of turf as a fuel, but I also really understand its use . In fact, although I aim to buy wood, the quality has been bad and I have turned to turf on and off. As the weather gets colder, I wonder about the environmental impact of my heating and how I will do it this winter, as money continues to be tight and does influence how much I look after the environment...
I think its another area where my ideas about the world, the environment, how to look after it, be responsible for the way in which we live, live sustainably - they all get a bit muddled when it comes to the actuality of day-to-day living...
Yes, its a totally amazing Ashford traditional spinning wheel which seems to have dropped into my life effortlessly via a gorgeously smiley lovableswiss grandmother.
And I love it!!!
I learned to spin about 5 years ago from a very friendly and patient spinner at the Green Gathering and took to it like a duck to water. (albeit making the most uneven yarn ever) I've been hoping since then that a wheel might make its way to me.
I'm relearning all the names for the parts of the wheel and accoutrements - the maidens, the mother-of-all, the footman, the lazy kate -I love the new language that comes with a different craft. I also love spinning. Working outside in the sun and wind this morning with soft Massam wool was like spinning with a cloud. The rhythm of the treadle and the flyer making a host of little gentle sounds as the wool is spun and wound on the bobbin; the feeling of the carded fibre teasing out between your fingers; its a really fantastic thing to do. There is a real intuitive feel to working on a wheel - all the time you are feeling the fibre with your fingers, adjusting the tension, the length of the draft and the twist to make usable yarn.
I made my first ever 2-ply yarn from the massam.
And also some colourful merino and massam 2-ply, along with 3-ply massam.
Hooray for the amazing spinning wheel! Now I just need to age about 40 years to actually become an old lady.
********
And there are just so many beautiful red things about, I had to photograph them.
An Snag Breac...the speckled cackler, the collector, the magpie aka Caroline. Making art, food and living in rural Ireland. emailmeansnagbreac@gmail.com