Abbotsham – an historical note.

Posted on 02/09/2019 by Tango Alpha

If you have been watching the last series of ‘Poldark’ you will know that the final episodes dealt with the threat of invasion in the West Country by the French. This threat was temporarily resolved by the Peace of Amiens in March 1802, but by May of 1803 the war was back on and the threat of invasion with it.

This threat was perceived very seriously in the area around Bideford, as can be seen from two documents in the North Devon Record office that relate to the parish of Abbotsham. These are what in today’s parlance might be called a ‘contingency plan’.

The first document, dated 4th December 1803, is ‘The minutes of the resolutions entered into at a meeting of the inhabitants of Abbotsham’. There were six numbered resolutions setting out where parishioners were to meet and place themselves under the direction of named persons, where they should take their stock, that various carts were appointed for the removal of sick and infirm people and that the overseers of the poor would supply 6 bushels of meal at parish expense to Mrs Stone to make 4 loaves of bread for each of the poor. The Overseers of the Poor were also to supply materials to enable the livestock to be marked and they even specified how and where such markings we to be placed.

The document then sets out who would conduct and drive the stock along one of two specified routes – one to Dartmoor and the other to Somerton, distances of about 40 miles and 80 miles. They weren’t taking any chances!

The second document details the owners of the stock that was to be moved plus the names of the old and decrepit persons and whose cart they should travel on. There followed details of the routes to be used, with some alterations written in pencil, showing slight differences to those of the first document, which must be the later version.

This shows some forward thinking by the leaders of the parish, although one can’t help wondering how much notice of invasion they would need to put this plan into action.

David Snow.

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Heroine of India honoured with statue in Torrington.

Posted on 09/08/2019 by Tango Alpha

A bronze statue of Sister Nivedita (1867-1911) was unveiled by Great Torrington Town and Torridge District Councillors in Great Torrington Cemetery on Saturday 27th August . Sister Nivedita, who was born Margaret Elizabeth Noble, spent much of her life in India where she is revered as an educationalist and campaigner for India’s freedom movement. Her involvement with India came about after a meeting with Swami Vivekananda in London in 1895 after which she travelled to Calcutta. She was given the name Nivedita meaning “dedicated to god” and opened a girls school in 1898. Her intention was to educate girls who were at the time deprived of even the most basic education. She is also noted for nursing the poor during the plague epidemic in Calcutta in 1899 as well as having a close association with the Ramakrishna Mission until later when she made an active contribution in the field of Indian Nationalism.

She died in Darjeeling in 1911 and following her cremation her ashes were returned to Great Torrington where they were interred in the family grave. The statue and plinth were commissioned and paid for by the Chief Minister of West Bengal, Ms Mamata Banerjee to commemorate the 150th anniversary of her birth on July 4th and also in commemoration of her life which she dedicated to India. Torridge District Council provided the plot on which the bronze statue has been sited as a permanent memorial. It is the first statue of Sister Nivedita to be erected outside of India and was unveiled jointly by Deputy Mayor of Torrington Doug Smith and Torridge and Great Torrington Councillor Cheryl Cottle-Hunkin who is also lead member for Community, Culture and Leisure at Torridge District Council.

TDC Lead member for Community, Culture and Leisure – Councillor Cheryl Cottle-Hunkin said – “I must admit that I was largely unaware of Sister Nivedita’s family connection to the Great Torrington area or of the fascinating and selfless work she devoted herself to in India. Clearly she was a remarkable woman at a time when people (and women in particular) were not given the opportunities that they have today. This makes her achievements even more significant, and I hope that the statue will act as an inspiration to those who see it and bring about a greater recognition of her life which was dedicated to helping those who were less fortunate.”

Mayor of Great Torrington – Councillor Keeley Allin said: “The information in relation to Sister Nivedita’s incredible achievements in India and her connection to Great Torrington have been a revelation to many over these past few months. It is clear that amongst other things, this lady’s life had a major impact in empowering young women in India through the provision of education and learning. It is a privilege to host the statue of remembrance and recognition in our town’s cemetery and hope that many people, young and old, will visit and be inspired by the life and achievements of Sister Nivedita.”

Swami Sarvasthananda said: “We are delighted to be part of unveiling ceremony of Sister Nivedita, also known as Margaret Noble, who gave her all to India at the behest of her spiritual master Swami Vivekananda. She was inspired by his message of Service of God in man and contributed a lot in several fields for the uplift of the Indian masses including that of women’s education. It is a great privilege for the monks and devotees of the Ramakrishna Mission to honour her contribution by installing a bronze statue in Torrington kindly made possible by the help received from the government of West Bengal, India. Our sincere thanks to Torridge District Council for their unconditional help and support.”

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Felicity’s sustainable fish cookery – March.

Posted on 02/03/2019 by Tango Alpha

 

 

Finnish Herring Pie – baked herring with tomatoes.

Ingredients.

4 /6 herrings.

2 large onions.

oil/ butter.

1-2 ½ lbs of potatoes (6-med/large potatoes).

S &P.

½pt. milk.

 

Method.

Scale and bone the herring and clean by removing the roes and washing inside.

Soak in salted water for several hours before using. Slice up the drained herring fillet.

Fry the onions lightly in the oil until golden.

Grease a fireproof dish with butter.

Put in a layer of sliced potatoes -followed by a layer of sliced onions and sliced tomatoes and slices of herring fillets.

Season well with salt and pepper.

Top with the remaining sliced potatoes and pour over the milk.

Cook in the centre of the oven for 90 mins at Gas Mark 4-180C.

Serve with extra green vegetables or with crusty bread for supper.

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Buzz Byte; Alan Turing.

Posted on 30/09/2018 by Tango Alpha

Do you know who Alan Turing was? Until I watched the 2014 film ‘The Imitation Game’ starring Benedict Cumberbatch, I did not know who he was and what he had contributed.

Mr Turing was a highly intelligent mathematician and logician. During World War II he worked for the government to crack the enemy’s codes that they received on a recovered Enigma machine. Mr Turing deviated from his original purpose and devised a machine that was eventually used to decrypt the coded messages. Along with his fellow code-breakers, working at Bletchley Park, an electro-mechanical device, named the ‘Bombe’ was created to speed up the detection of the key to that day’s encoded enigma messages. It is said the Churchill declared Mr Turing’s efforts had shortened the war by two years, saving millions of lives across the globe. This work earned him the title of ‘The Father of Modern Computing.’

It was Alan Turing who developed the idea of the modern computer and data science. Back in 1936 he wrote a paper about humans’ ability to perform a specified task ; he created a ‘universal machine’ which could decode and perform any set of instructions. It would be another 10 years before his concept was turned into a practical machine. The telephone decryption, codenamed Delilah, which he worked on during his time at Bletchley Park gave him practical experience with electronics. In 1946 Mr Turing designed the Automatic Computing Engine (ACE), which stored programmes in its memory. The key principles of theoretical and applied mathematics along with engineering and computer skills allowed him to be pioneering in these developments towards technology.

I thought that artificial intelligence (AI) was a relatively new concept, but Mr Turing had already devised the notion by claiming that a computer could rival independent human thought. He compared human and machine outputs; the Turing test. In these he predicted the advancement of AI. In his initial tests an interrogator asked the same questions of a human and a computer, not knowing which was which,(the computer responses were textual.) He debated whether computers should be seen as intelligent from the response. The idea was to determine if a computer could imitate a human, and from Facebook’s recent endeavour into AI, they can.

This is only a brief look into a very interesting and influential life. Alan Turing died in 1954, just short of his 42nd birthday, a victim of his sexuality.

Nickie Baglow.

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Felicity’s September fish recipe.

Posted on 28/08/2018 by Tango Alpha

They have been catching salmon on the River Torridge for a thousand years and this year at the Appledore and Instow Regatta there was an advert for the Open Salmon Boat races, which said that back in the 50s, 60s, and 70s there were 36 licensed salmon boats on the rivers Taw and Torridge.

Now there are none remaining! We need to celebrate the local salmon fishing skills and traditions.

So Keep Appledore Fishing.

Please join us on the Sustainable Fish Education group if you would like to help the Celebration we are planning next year ; like us on Appledoresustainabelfish face book, or contact [email protected].

With this lovely outdoor summer weather, we have all been able to plan BBQs. Here is an interesting easy recipe from Jamie Oliver, with a cucumber yoghurt and/or a chilli salsa which can be prepared and eaten with most BBQ food.

Crispy BBQ Salmon.

1 x1.5kg side of salmon, scaled and pin boned, or a fillet of salmon with skin on, as large as required!

Method.

1. Place the salmon skin-down on a plastic board, and using a sharp knife slash it evenly all over on the fleshy side, making the incisions about 1cm deep.

2. Scatter lemon zest and most of some chopped fennel tops or basil over the salmon and then push them into the incisions.

3. Rub the fish lightly all over with olive oil and season with salt and pepper, with extra on the skin.

4. Lay the salmon skin down on the hot BBG bars for approx. mins. Carefully turn the salmon side or fillets over and cook for 2/3 mins – while it is cooking gently lift off the skin away from the skin and cook separately until crispy.

5. Do not overcook; lift it off and place on a nice plate or board and allow to cool, then break into pieces for serving alongside the crispy skin.

Cucumber Yoghurt.

1 cucumber, peeled lengthwise in strips.

300ml natural yoghurt.

1 fresh red chilli, deseeded and finely chopped.

A bunch of mint or oregano leaves, chopped.

Extra virgin olive oil.

Cut the cucumber in half, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli and half the chopped herbs. Drizzle over a little extra virgin olive oil. Season carefully with salt and pepper.

Chilli Salsa.

1-2 red chillies, deseeded and finely chopped.

Extra virgin oil.

2-3 med. ripe tomatoes.

½ cucumber, peeled and finely diced.

Juice of 1 lime.

2 spring onions, trimmed and finely sliced.

Small handful of fresh chopped coriander leaves.

1 avocado, peeled and chopped.

Mix all these ingredients together and sprinkle with whole coriander when served.

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Buzz Word.

Posted on 28/08/2018 by Tango Alpha

Handy Cross POW Camp.

I am from Oberhausen, Germany, North Rhine-Westphalia.  I am currently working on a concept for a book about the World War 11 from the point of view of a German prisoner who spent his captivity at POW Camp in Bideford, Handy Cross. Specifically, it is about my father, who unfortunately died in 2007. I would like to use his memories, letters and narratives as the basis for this book.  I need information or clues that I could use in the book. I have already found some on Wikipedia. Is there perhaps further information?  For example, number of guards, how many people were housed there, did the prisoners work and where?  I have included some pictures and postcards from that time (1946-47) – below – and think he was friendly with the Watsons as shown in these photos with my father (on the left). Many thanks and best regards from Germany. 

Uwe Gross.

*****

Amy Pascoe.

I always read the ‘Buzz’ and commend you and your other volunteers for the fine little magazine. The July ’18 edition took my notice with the “Ladies’ Golf Celebrates 150 years”.

I have been compiling a history of my wife’s family ; Amy Pascoe mentioned in the article was her great great aunt. Amy was a keen sportswoman, particularly golf, and is understood to have been an acquaintance of the composer Dame Ethel Smyth (1858-1944) and the Empress Eugenie (1826-1920) of France at Farnborough Hill. She was Lady Champion, 1896, at the Royal Liverpool Golf Club, Hoylake.

Ian Harrison.

*****

Stella Temple.

The booklet on 150 years of Ladies Golf featured in your July edition (a thoroughly enjoyable read) makes mention of the sporting prowess of Miss Stella Temple. Her golf alone was of a very high standard: she accompanied the English Ladies Golf Champion to America in 1909 to compete in the U S Ladies Championship, and Miss Temple herself was runner up in the English Ladies Championship in 1912. From a family with a military background, in June 1916 she joined the Red Cross as a ‘chauffeuse’ – she drove vehicles in ambulance convoys to and from the big military hospitals in Northern France, latterly ranked as ‘Commandant’. This work earned her the MBE in January 1919 – she died from pneumonia, following influenza on the 22nd March of that year. She is remembered on the memorial in St Margarets, Northam and on the Northam War Memorial.

I am hoping to mark the 100th anniversary of her death next year with the laying of a wreath. My researches have yet to reveal exactly where she is now buried – if any ‘Buzz’ reader can help me there, I would very much appreciate it.

Michael Sampson.

Name and address supplied.

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“Buzz” website policy.

Posted on 27/08/2018 by Tango Alpha

“Buzz” now publishes online only, and we no longer produce a downloadable monthly pdf.  We’ll maintain our archive of past copies and articles of community & local historical interest – a significant proportion of our 420-500 weekly visits are to this type of content.

The website comprises our usual articles (gardening notes, shipping news, cookery, local history, IT advice, etc) and some, not all, matters of community interest. We rely on our local community’s continuing participation in this! There will be no commercial input or advertising, and in fact no regular monthly advertising or schedules for anyone.  We will give publicity to major community events (Regatta, Christmas Lights, Art Trek, etc). We’ll feature local community organisations and their events from time to time, but not on a regular basis. The aim is to limit the number of monthly posts to 15-20, some of which will subsequently be retained in the archive.

The contact details will be the same – Rose Arno on [email protected] for all articles for consideration, and the telephone numbers 07929-976120 and 01237-476549.

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North Devon coast monographs.

Posted on 06/08/2018 by Tango Alpha

 

 

 

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Clothes for a heat wave?

Posted on 02/08/2018 by Tango Alpha

Fashions change constantly – especially for women. In early Victorian England fashionable women were wearing yards of usually black cloth with their bodies crushed inside spring steel and whalebone corsets. This particular combination severely constrained their movement, and clearly without freedom of dress there was little freedom of movement – and possibly even of ideas.

This was all challenged in 1851 when an American woman Mrs.Amelia Bloomer started to publicise her views on a new style of dress that would ‘liberate’ women. Colloquially termed the ‘Bloomer’ costume it was described in a contemporary book (in rather sexist language) – ‘It resembles male attire, being an open fronted jacket and loose trousers, the latter wide like those of the Turk, but gathered in at the ankles, and when a lady super-added to these, wears a broad-leafed hat, she looks quite as masculine as her lord.’

North Devonians, often seen as very conservative not to say old-fashioned, must have been astonished when in December 1851 a Mrs.Franklin staged a public meeting in Bideford where she spoke on the need for a more ‘liberated’ style of dress – whilst wearing one of the new-fangled ‘Bloomer’ costumes!

Apparently the audience wasn’t that large and amongst the ones who did attend there were few women, it being noted at the time that if they had attended they would have been ‘proud of their sister orator who, we venture to assert without hesitation, would have put many of our masculine platformers to the blush. Her style throughout was lucid, eloquent and convincing.’ A nicely patronising touch there – clearly written by a man.

Unfortunately the ‘Bloomer’ costume never took off as it was mercilessly mocked in the newspapers and magazines of the day – though the freer style of dress did make a triumphant return in the 1890s and 1900s when women followed men by taking up cycling and adopted a much looser style of costume.

Chope’s Catalogue.

In these days of internet buying and vast shopping malls smaller shops are finding it ever harder to make a decent living. Here in Bideford many of our older shops have gone in the last 20 years – including Chopes which was once a major presence in the High Street. Today the Chope family still run the bookshop ‘Walter Henry’s’ (named after W.H.Chope) but their large shop is now operated by ‘McKay’s.’

Chopes didn’t just rely on casual passers-by – they also issued catalogues illustrating the latest fashions with an offer to make up the designs for customers. These catalogues are a wonderful source of fashion designs and doubtless the arrival of the latest ‘Chope’s book’ was a red-letter day in many households.

The earliest surviving one I have seen dates from 1901 and shows some ludicrously wasp-waisted women wearing classic sweeping Victorian dresses and carrying stick-thin parasols. Chope’s did also sell corsets so perhaps these waists were achievable but I doubt it.

The firm continued issuing such guides for some decades after that. An undated catalogue which was probably issued in the 1940s strikes a rather contemporary note when it included a letter from the store which notes ‘This brochure gives some suggestions for tailored styles, any of which can be copied in our workrooms. We make a speciality of adapting youthful styles for larger figures.’ What a wonderfully polite way of putting it! I here reproduce two of the fashion plates inside, the one on the left just out of an Agatha Christie novel! It is odd to think that these very fashionable clothes would now fall into the category of ‘retro’ or even ‘vintage’ today – if any have survived!

Peter Christie.

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Felicity’s summer lunch.

Posted on 02/08/2018 by Tango Alpha

Scallop Cerviche.

Ingredients –

1-2 tbsp ground cumin.

Tbsp. lime juice.

1 red pepper, seeded and chopped.

1tbsp. orange juice.

3 spring onions.

500 – 900g scallops.

1-2 tbsp chopped coriander.

1 hot red chilli, finely chopped.

I small onion, finely chopped.

3 ripe tomatoes, seeded and chopped.

1 lime, sliced for garnish.

Method –

1. Stir the cumin into the lime and orange juices and pour the mixture over the scallops

2. Mix in the chopped chilli pepper and red pepper and red onion, cover, and refrigerate for at least 2 hours.

3. Drain the scallops and mix with the chopped tomatoes, sweet peeper scallions and coriander just before serving.

Garnish with the slices of lime.

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Felicity’s seaweed recipe.

Posted on 01/07/2018 by Tango Alpha

The Seaweed Festival in Clovelly was attended by many enthusiastic people and the demonstrations on Foraging, Identification and Seaweed for health were all excellent.

I ran a tasting stall with Nori (same seaweed as laver) crisps, Seaweed Plan, Pickled Samphire and Seaweed croquettes made from parsnips and carrots instead of potatoes.

Here is the simple Seaweed Flan recipe; mushrooms and/or tomatoes can also be added.

Ideal for a picnic.

Seaweed Flan.

Ingredients.

I pack of shortcrust ready-made pastry.

1 egg, beaten.

4floz -100ml milk.

2tsp cornflour.

2oz/100g grated cheese.

2oz/100gseaweed, shredded – or soak dried kelp, dulse or mixed seaweed flakes. Salt and pepper to season.

6 cherry tomatoes – halved, and /or 2oz/100sliced mushrooms (optional).

Method.

Line a 6-8inch flan tin or a deep tin plate. Bake it blind in a medium oven-Gas mark 6 or 200C.for 10 mins and allow to cool.

Mix cornflour with the egg in a bowl and then add milk, seaweed and grated cheese. Season to taste. You can use seaweed salt and pepper. Add the tomatoes and sliced mushrooms.

Pour into the Flan and sprinkle with some grated cheese.

Bake for 20 mins.at gas mark6/200C until set and golden brown.

Serve hot or cold. Cut into 4 quarters for main course, or 6 slices for a picnic treat.

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Recently seen at Westward Ho!

Posted on 01/07/2018 by Tango Alpha

Ctenophores, known commonly as sea gooseberries or comb jellies. They are carnivorous predators in the Plankton. They eat zooplankton, fish eggs and fish larvae. They catch their prey with their sticky tentacles which they can retract when not feeding. Their name “ctenophore” comes from the Greek words ctena (comb) and phora (bearer). They have eight rows of fused cilia on their surface which they beat in rythym to propel themselves through the water. It is these “combs” that have the irridescent look.

(All images courtesy of N. Billingham).

     

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Ladies’ Golf celebrates 150 years.

Posted on 01/07/2018 by Tango Alpha

“The Westward Ho! and North Devon Ladies were very early pioneers in the history of Ladies Golf. The Reverend Isaac Gosset, Vicar of the Parish of Northam and a founder of the Royal North Devon Golf Club has to take most of the credit for the formation of the Ladies Club. On May 28th 1868 the Reverend Gosset extended an invitation, by way of a letter, to ladies living in the locality suggesting the formation of a Ladies Golf Club.

The first meeting took place at Northam Vicarage on the 8th June 1868 when it was formally resolved to form a Ladies Golf Club. At a further meeting just one week later, a committee were elected and a number of letters of intent were read from prospective members. There were forty seven original Lady Members and twenty three Male Associate Members – most of these Lady members were the wives and daughters of existing members of the men’s Club”. (The opening lines from a booklet published last month to celebrate 150 years of their existence.) More extracts below.

The ‘ladies meeting’ (see above) has some artistic licence and is seemingly more like a fashion show where dress is more important than a good golf swing (although with a putter it is unlikely that a lady would need to make a full swing.) The tent was purchased for £6 in May 1871 and in that year a Mr. Hearn was paid 1/6d (7.5 pence) every time it was erected – usually once a week from May to September.

Ladies’ Course.

The original course was of eighteen holes, but could only be played with a wooden putter and the early scores reflect a certain prowess amongst the ladies, with scores of about fifty four (level threes) required to win any sort of prize. During this early time the Men’s Club Professional, Johnny Allan, is named as the custodian of the links and responsible for maintaining the course.

The ‘new’ Ladies course was formally opened at 2.30 pm on January 2nd 1894 and the men could use it!

Interestingly in August 1895 it is reported that the Ladies’ course has ‘Molesworth’s Permanent Tee Boards made of three inch planks, six foot square, bolted with cross pieces and then covered with matting and sprinkled with sand to give a firm grip’; this area of ground on which the Ladies’ course was located is still notoriously wet today – especially in winter.

Although this course originally measured just 1,500 yards there were major improvements – mostly extending the length, due to the new Haskell golf ball. In the Ladies Golf Union Year Book of 1904 the course then measured 2,242 yards.

Want to read more? Copies of the booklet are obtainable from the North Devon Club House via the manager Mark Evans. Celebrations took place in June.

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Felicity’s Fish Cookery – June.

Posted on 08/06/2018 by Tango Alpha

This month the summer fish arrives in all its delicate splendour, and I thought it would be good to look at some Georgian fish recipes (the cookery at the beginning of the nineteenth Century, just before the Victorian Era).  The fish cookery was fairly basic with limited ingredients but some interesting influences (especially for the upper classes, who ate plentifully).

The shellfish season has started and the crabs and lobster are moving around, they get attracted to the pots more often, so catches are improving and the prices are at their most reasonable – hoping that there is fine summer weather this month!

The first is Buttered Crab or lobster – basically an interesting pate to spread on toast.

Warm Buttered Crabs (or lobster) to serve with toast.

Ingredients.

450g(1lb) Fresh or frozen mixed crabmeat, or lobster cleaned and chopped finely.

3 tbsp red wine.

1 tbsp vinegar.

½ tsp ground or fresh grated nutmeg, ½ tsp salt.

1 tsp anchovy essence (or 2 anchovy fillets).

1 egg yolk.

115g (4oz) butter.

Toast or French bread

Lemon thinly sliced and parsley sprigs to garnish.

Method.

Beat all the ingredients (crabmeat, red wine, vinegar, nutmeg anchovy, egg yolk and softened butter together well, or blend in a food processor.

Heat them gently in a saucepan, stirring occasionally. Pile the mixture into a suitable container (cleaned crab or scallop shells or small dish) and serve with triangles or thin strips of toast.

Garnish with thin slices of lemon and parsley sprigs.

To carry on the historical cooking theme we have started a ‘Cooking Get Together’ session in Appledore.

The first was held at Appledore Library, and the May group met in the North Devon Maritime Museum and visited their Victorian Kitchen. We hope to have a session in June, somewhere in Appledore -maybe with a fish lunch available – please contact me for more details at [email protected] or 07918 779 060.

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Buzz Byte – June.

Posted on 30/05/2018 by Tango Alpha

What is a cloud? In computing terms it’s not a fluffy white object in the sky, but a physical server used for storing and sharing data. Your information is stored on a remote database which is serviced and controlled, provided by cloud computing companies operating from data centres, the most well-known being the Apple iCloud. Clouds allow un-networked computers to communicate and share files without using the storage on your own hard drive. Clouds are accessed via the internet. A cloud works the same as you, storing your data on an internal or external hard drive or USB stick ; you can retrieve, amend and update it, but by using a cloud you are not filling your own hard drive space, allowing your PC to run more quickly.

Although cloud storage has only been promoted relativity recently it has been around for a while, in formats that you will have been using and not realise. The way these companies operate they are providing a form of cloud storage – YouTube, Facebook, email providers and Google Docs.

Consumers are moving to cloud storage as it is convenient and flexible. One of the pros of using a cloud is that you can access your data from any device, in any location, that can access the internet. The cons to look into are the reliability and security of the company who is storing your data, and what measures they take to ensure that is protected against hackers and loss.

There are lots of products available, so you need to consider what information you need to store, how much data there will be, and who needs access to it before making your purchase.

Nickie Baglow (Complete Computing).

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