Barrow villagers used to grow their own vegetables, but they went to a local farmer to buy corn; this was ground into flour by the miller at Roose Corn Mill. People would then carry bags of flour on their backs, or in horse drawn carts to their homes; if they were too poor to own an oven they were allowed to use a breadmaking oven, which was often built in the wash-
Did the resourceful inhabitants of Barrow Village make turnip bread?
"Take off the skin from your turnips and boil them till soft; bruise them well
and press out the juice; add an equal weight of wheat flour and knead them up
with a sufficient quantity of salt and bake them".
** (William Fleming's diary)
There were orchards in the area, where fruit of almost every kind, including figs, grew and ripened.
* buns or teacakes flavoured with caraway seed
** William Fleming of Pennington was a socialite, raconteur and local historian; his diaries provide an excellent record of social history
The slaughter of animals took place every autumn at Martinmas. To preserve the meat, one of the following methods was used:
Our word larder originates from this custom. Butter and cheeses were made to eat and sell.