Ep 3. Episode 3

In Episode 3 of Tudor Monastery Farm, Ruth Goodman, Peter Ginn, and Tom Pinfold continue their journey in bringing a 16th-century farm to life. This time, they focus on the crucial role played by livestock on the Tudor farmstead, examining everything from their breeding and husbandry practices to the ways in which they were used for meat and wool.

The episode opens with Ruth and Tom heading to a local livestock fair to purchase some animals for the farm. They are looking for two breeding sows, which will enable them to produce their own piglets and thus have a constant source of meat. They also purchase a bull and a few sheep, which will be used for wool and eventually, meat.

Once back on the farm, Peter and Tom work on building a new pigsty for the sows, which is crucial for their health and welfare. Ruth explains that the Tudors were very attentive to their animals' needs, recognizing that the better their animals were cared for, the more productive they would be. She shows how they used natural remedies such as garlic and honey to treat various animal ailments, as well as feeding them a healthy and varied diet that included grains, vegetables, and even leftover scraps from the kitchen.

As the season begins to turn towards winter, the team focuses on preparing for the cold months ahead. They start by harvesting their barley crop, which is used both for food and for bedding the animals. Peter demonstrates how they would use a flail to thresh the barley and prepare it for storage.

Next, the team turns their attention to sheep shearing. Tom explains that, in the Tudor period, wool was one of the most important commodities, as it was used to make everything from clothing to blankets to sacks. They also used wool to make a special type of insulation for their roofs, known as "thatching wool." Ruth shows how they would spin the wool into yarn using a spindle and distaff, before weaving it into cloth on a loom.

Finally, the team must prepare their animals for the long winter ahead. They butcher one of the pigs they raised earlier in the season, showing how every part of the animal was used, from the meat to the fat to the skin. Ruth explains that this was a time when nothing was wasted, and that the Tudors were expert at using every part of the animal for food, clothing, and even medical purposes.

Overall, Episode 3 of Tudor Monastery Farm offers a fascinating insight into the importance of livestock on a Tudor farmstead. From breeding and husbandry practices to shearing and butchery, Ruth, Peter, and Tom bring the past to life in a way that is both informative and engaging.