Joseph Gillies Biggar was a Belfast pork merchant. The Protestant faith has given more leaders to the Irish rebels than the Catholic faith, such as Grattan, Davies, Butt, Mitchell, Parnell, Shaw, Biggar, etc., and all, without exception, were Protestants.(http://www.marxists.org/archive/connolly/1911/connwalk/2-rebirel.htm) "Looking through the long list of those who were present at the Home Rule Conference, one may see the names of men, young or obscure, who were to achieve fame in the movement, and, in some cases, to exercise a decisive influence on its development. The earliest that springs to the eye is " Joseph Gillies Biggar." It was the first time that that misshapened form, with its homely face, its broad smile, its shrewd and fearless glance, was seen ; and the rasping voice, and odd and jerky mode of speaking, was heard, at a nationalist gathering. Biggar was then forty-six, a Presbyterian, head of a successful firm of provision merchants in Belfast, a member of the Municipal Corporation of Belfast, and chairman of the Water Commissioners; and was to commence soon his extraordinary career in the House of Commons. (http://archive.org/stream/homerulemovement00macduoft/homerulemovement00macduoft_djvu.txt) Portrait of a man wearing a glasses. He is Joseph Gilles Biggarballarat irish, biggar, joseph biggar, joseph gillies biggar, pork, belfast

This thermometer came from the Orr family at Addington. Archibald Orr, father and son, were butchers as well as farmers. B Heller & Co was founded in 1896 in Chicago and was well known for its sausage making and preservatives.The thermometer provides an insight into the manner early butchers processed meat.A cylindrical wooden case containing a bulb thermometer with markings for boiling various meats - hams, bacon, corned beef and pickled pork. The bulb at the contains balls of mercury.Certified correct/ tested in our laboratory/ Guaranteed accurate/ B HELLER & Co of Chicago USA/ reprints forbidden/ Copyright 1911.allansford, butchery, meat cooking, heller & co, thermometers

Blue account from Trevean's Hargreaves St. Butchery in the name of W. Babidge for P. Pork @ 6/8, freight 0/9, total 7/?. Written in blue crayon? Dated 24/12/37.document, w. babidge collection - trevean's hargreaves st butchery

Photocopy photograph of Catherine Stubbs [not with a K as in shop name] standing in front of her 'Centerway' pork shop in Bendigo in around 1915 as per her daughter via handwritten note on envelope received 25/8/2003.bendigo, industry, pork shop

Used to hang up meat or the carcasses of animals such as pigs and cattle.See KVHS 1511Used by farmers and butchers in the Kiewa Valley.An S-shaped steel hook.meat hook, butcher, beef, pork

Fred Smiths Live-weight Agent Summary dated 25 Jan 96. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. One page with Agent Summaries for McKean, Nevis and Nutgall. At the bottom of the page is a Beast Summary.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 25 jan 96, fred smith, mckean, nevis, nutgall

Two continuous pages of Fred Smiths Live-weight Agent Summary dated 14 Dec 95. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. First page is 4 McGregor and the second page is for 6 McKean.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 14/12/95, fred smith, mcgregor, mckean

Developed in 1981 onwards.This is a sealed plastic container. Inside is some sort of ration. It is heat sealed both ends. Colour is brown with black printing on one side.In black ink, hardly visible, is "Pork Patty dehydrated". "Accessory pack D - Meal, ready to eat, Individual." Other items hard to read, menu and cooking instructions.us defence force, food pouch

A page from "Colonial Mutual Life Cookery Book". This page contains cuts of meat - pork and veal - and several curry recipes. An example of 1930s advertising through cookery and homemaker booksAn example of early 20th century advertisingDigital copy of page of a bookrecipe books, historic advertisements, cookery books, colonial mutual life, meat cuts

Three continuous pages of Fred Smiths Live-weight Agent Summary dated 8 Feb 96. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. First page is an Agent Summary for McKean and Nevis, the second page is an Agent summary for Nutgall and the third page is a Beast Summary.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 8 feb 96, fred smith, mckean, nevis, nutgall

Five continuous pages of Fred Smiths Live-weight Agent Summary dated 1Feb 96. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. First page is an Agent Summary for McGregor, the second page is an Agent summary for McKean, the third page is an Agent Summary for Nevis, the fourth page is for Nutgall and the fifth page is a Beast Summary.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 1 feb 96, fred smith, mcgregor, mckean, nevis, nutgall

Sample pages from "AACC Handbook No.3: Recipes and general hints on preparation of Army rations in SWPA". An example of a war time handbook issued to Australian Military Forces, and has a 'restricted' warning printed on cover. These sample pages include cuts of beef, mutton and pork, and a cross-section of a drum pug oven. An example of a war time 'how-to' book.Digital copy of sample pages from a bookaustralian army, rations, cooking, drum pug oven, meat cuts

Bendigo Advertiser ''The way we were'' from 2000. Success: Robert Cousen had a thriving business in View street, Bendigo in the early 1900's. He was a pork butcher and made his own small goods and cured his own bacon and hams. In the photo, Robert Cousen is in the white coat standing in the doorway of his shop. His two carts are in the front of the shop. The clip is in a folder.newspaper, bendigo advertiser, the way we were

Bendigo Advertiser ''The way we were'' from 2000. Icy: Cousen's Freezing Works, McIvor road, circa 1900. Robert Cousen was established as a pork butcher in View Street, Bendigo, by 1897. The ham and bacon business could kill 50 pigs per week. In addition to the wholesale premises, Cousen had extensive freezing works which supplied ice to the people of Bendigo. The clip is in a folder.newspaper, bendigo advertiser, the way we were

Five continuous pages of Fred Smiths Live-weight Agent Summary dated 10 Jan 96. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. First page is a Beast Summary, the second page is for 4 McGregor, the third page is for 6 McKean, the fourth page is for 8 Nuttall. All pages are stamped: Greater City of Bendigo, Pigs Weighed, Date and Weightperson. All are signed and dated in blue pen.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 10 jan 96, fred smith, mcgregor, mckean, nevins, nuttall

Four continuous pages of Fred Smiths Live-weight Agent Summary dated 4 Jan 96. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. First page is 4 McGregor the second page is for 6 McKean, the third page is a Summary and the fourth page is for 8 Nutgall. All pages are stamped: Greater City of Bendigo, Pigs Weighed, Date and Weigh person. All pages are signed and dated in blue pen.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 4 jan 96, fred smith, mcgregor, mckean, nutgall

Menu for the luncheon held at "Powerhouse" to mark the end of the 1998 National Conference, with entertainment by 'Anything Goes' musicians, and piper Mr Ian McKenzie. The simplicity of the menu (Veal Parmigiana or Roast Pork, and Blackforest dessert) is in marked contrast with menus from the earlier years of Legacy which featured more courses and items described in French, with matching wines. The menu was probably produced and photocopied in-house rather than sent out for printing. Past President Legatee D.J. Simonson was responsible for the organisation of the entire conference.Part of the significant milestone represented in these proceedings.Buff coloured marbled paper, black printingconference, 75th anniversary

Five continuous pages of Fred Smiths Live-weight Agent Summary dated 18 Jan 96. Has columns for Lot Nos, Type (Bacon or Pork), No, Weight and Weighing Fee. First page is an Agent Summary for McGregor, the second page is an Agent summary for McKean, the third page is an Agent Summary for Nevis, the fourth page is for Nutgall and the fifth page is a Beast Summary. All pages are stamped: Greater City of Bendigo, Pigs Weighed, Date and Weigh person. All pages are signed and dated 18/1/96 in blue pen.bendigo, council, cattle markets, bendigo saleyards collection - fred smiths live-weight agent summary 18 jan 96, fred smith, mcgregor, mckean, nevis, nutgall

Mary Ann Charman was a pioneer settler in the Cheltenham area of the Parish of Moorabbin c1850 Stephen Charman , who emigrated in 1942 as a Henry Dendy employee aged 21 years, sadly lost his wife and child shortly after arriving in Brighton. When Dendy could not employ him he found other work. In 1850 he met Mary Gettens a widow with 5 children who supported her family by managing her late husband’s Inn in Collins St. Melbourne. Stephen purchased land in Spring Grove, now Cheltenham, in 1852 and the family moved to the wattle and daub hut after their marriage. Mary and Stephen worked very hard to establish a market garden, poultry and pork farm . They specialised in Marigolds which they sold to Martin & Pleasance Pharmacy , Melbourne for medicinal purposes. Mary and Stephen had 7 more children and Mary still managed to find time to sell the pork, poultry and vegetables from a horse drawn cart she drove around St Kilda. 1857 Stephen donated land to the Methodist Church for a School, burial ground and Chapel in Balcombe Road. Mary died 1870. Stephen remarried in 1878 and died aged 85 years 1906. Charman Road runs from Nepean Highway , Cheltenham through Beaumaris to the Beach Road at Mentone. Mr Les Jones was the Great Grandson of Mary Ann CharmanAn oval framed colour copy of a painting of the likeness of Mary Ann Charman, 1820 - 1870 pioneer settler in the Cheltenham area of the Parish of Moorabbinpioneers, early settlers, dendy henry, charman mary ann, jones les, cheltenham, moorabbin, brighton, market gardeners, dairy farmers, charman road

This accounts book has been used by a Warrnambool butcher whose name is unknown. The entries date from 1913 to 1915 and the names of those with accounts are mostly well-known residents of Warrnambool at the time. The items bought include hams, shoulders, lard, sides, German sausage, pork sausages, bacon, hocks and bones. The book was found in the old Mackay Taylor law firm building and was obviously in storage with that firm. The owner of the accounts book would have been a client of the law firm. Mackay Taylor was formed in 1893 with the merger of the law firms of George Sutherland Mackay and James Fletcher, a business that was known originally as Fletcher and Mackay and then changed to Mackay and Taylor in the 1920s. The business was at 131 Kepler Street.This accounts book is of some interest as it contains the names of many prominent Warrnambool people and their meat-related purchases in the 1913-1915 time frame. These include the names Battarbee, Ward, Milvertion, Harrington, Murrell, Powell, Younger, Smith and Russell. The lists of items bought show the lifestyles and eating habits of the time with some bulk buying of large pieces of meat, some for hotels etc. This is a small maroon coloured bound book of 173 pages (double-sided). There are pages with alphabetical tabs at the start of the book. Inside the front and back covers are inserts of heavy quality paper with a blue and red design. The entries are written in black ink.On spine – ‘Ledger’warrnambool butcher, warrnambool

James Parker and William McMeekin arrived in 1881 in Victoria and commenced their business a large proportion of which was in Warrnambool. They opened up a butter, cheese and pork export trade with South Australia, which operated successfully for sometime before South Australia altered their tariff duties which badly affected trade. After a period dealing with Queensland, they set their sights further afield to London. The Warrnambool butter Factory was commenced around this time and William McMeekin was closely connected with its establishment. They traded in other farm produce and machinery as well as having interests in land, loans and insurance. William McMeekin was a member of the Town Council for some time and J.P. McMeekin was a member of the Villiers and Heytesbury Agricultural Society and was a director of the Warrnambool Cheese and Butter Factory. They operated their business from different sites in Kepler Street and Raglan Parade.An everyday item with a link to an individuals and a company which had a long association with Warrnambool.Aluminium cover with raised edge shaped to fit around top, bottom and one side. Designed to fit around match box leaving striking edge exposed. Embossed lettering on front and back. Contains matchbox with label depicting shell in green with green and yellow background. Box is faded blue. J.P. McMeekin Produce Merchant Warrnambool Phone 263 on front and back. Prov pat ** 367 on side. warrnambool, p.l. phillips, grocer, provision merchant, nestle warrnambool, nestle dennington, calendar 1919

Part of a Shire streetscape series of photos c. 1987Colour photograph of Turner's Butcher Shop on the corner of Learmonth and High Streets. Sign above the verandah reads Turners Butchery and has a picture of a ram's head between the two words. The signage on side of building reads Specialising in FEEDLOT STEAKS, QUALITY Pork & Lamb, Friendly Service. Deliveries. The sign on the side of the bullnose verandah reads TURNERS Butchery Phone 911506. A sandwich board in front of the shop on the edge of the footpath reads Butcher NOW OPEN. A white station wagon is parked in the yard beside the shop. There are two red and white school crossing posts on the rod in front of the shop. A building is under construction in the block across the road and there is orange safety fencing around the front of the block. The mill silos are visible behind the butcher shop.turner's butcher shop, high st charlton, learmonth st charlton, business

This photograph was taken at Samaria Farm on Sunday the 5th of September when Wooragee Landcare Group took a bus trip to the Tatong area (near Benalla) to look at land use on small farms. The day trip was organised to observe land use on small farms as well as a social event for the Group. Samaria Farm at the time was a nine-hectare property located in northeast Victoria, near Mount Samaria, 130 km Northeast of Melbourne. The photograph features several pigs believed to be the breed called Large Black. The Large Black Pig breed is a traditional, heritage breed that was first imported to Australia from the UK in the early 1900's. It is believed to have originated from the Old English Hog of the 16th and 17th Centuries. The first reference to them in the Australian Pure Bred Pig Herd Book was in 1912. They are a black pig with lop ears and were prized for their superior milking and mothering abilities and soon became popular with early Dairy Farmers who fed them whey from separated milk as part of their butter making process. They proved economical to keep and, being excellent grazing pigs, were also used to pick up windfall fruit in orchards. Their black colouring also enabled them to withstand the hot Australian summers and avoid sunburn which combined with their hardiness and docile temperament made them highly suitable for free-range pork production, however Large Black pigs tend to get very fat and were not suitable for intensive farming so were often crossed with other breeds for pork production. They are now quite rare as a pure breed having been on the edge of extinction for some time. They were rescued in the early 1990s by a rare breeds farmer in the Yarra Ranges. These days they are also the focus of a small conversation effort with six registered breeders currently in Australia. For biosecurity reasons there are no imports of live pigs or pig semen permitted into Australia. This photograph shows a group of people attending one of the events that Wooragee Landcare Group has organized within the educational framework of promoting best land management practices for all types of land uses and ensuring sustainability, in addition to encouraging community interaction via social events. The Large Black pig breed is significant because of their role in early Victorian farming. They are now quite rare as a pure breed having been on the edge of extinction for some time. These days they are the focus of a small conversation effort with six registered breeders currently in Australia. For biosecurity reasons there are no imports of live pigs or pig semen permitted into Australia. Wooragee Landcare Group is important to local community landcare and environmental management practices.Colour rectangular photograph printed on paperObverse: WAN NA EONA2N2. ANN+ 3 4240/ (No. 17) 370samaria farm, wooragee landcare, wooragee landcare group, tatong, benalla, black pigs, large black, traditional breed, heritage breed, pigs, lop ears, free range pork production, early victorian farming

One of the first documented mentions of pudding can be found in Homer's Odyssey where a blood pudding roasted in a pig's stomach is described. This original meaning of a pudding as a sausage is retained in black pudding, which is a blood sausage originating in the United Kingdom and Ireland made from pork or beef blood, with pork fat or beef suet, and a cereal. Another early documented recipe for pudding is a reference to asida, found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). It was described as a thick pudding of dates cooked with clarified butter (samn). A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif along the Mediterranean coast of Morocco, flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world. According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times. In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savoury dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course. Puddings had their 'real heyday...', according to food historian Annie Gray, '...from the seventeenth century onward'. It is argued that 'the future of the boiled suet pudding as one of England's national dishes was assured only when the pudding cloth came into use' and although puddings boiled in cloths may have been mentioned in the medieval era, one of the earliest mentions is in 1617 in a recipe for Cambridge pudding, a pudding cloth is indicated; 'throw your pudding in, being tied in a fair cloth; when it is boiled enough, cut it in the midst, and so serve it in'. The pudding cloth is said, according to food historian C. Anne Wilson, to have revolutionised puddings. 'The invention of the pudding-cloth or bag finally severed the link between puddings and animal guts. Puddings could now be made at any time, and they became a regular part of the daily fare of almost all classes. Recipes for them proliferated.' https://en.wikipedia.org/wiki/PuddingPuddings and pudding making have evolved over the years, and continue to do so. White ceramic pudding bowl with fluted decoration on the outside.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, puddings, ceramics

Pig and Calf Market, Numbers Drawn and Sold book with a grey and cream cover with a red tape spine. Book has pale blue pages. 'Pigs' written on the front of the book. Book dates from 4/1/1990 to 13/12/90. Agents names are written in the book in the order of draw for the weekly market. Agents are Nuttall, Nevins, Elders, McKean, McGregor, V.P.C., Dalgety. Names in the branding column are Daylesford, Ralph, Gilby, CBC 3, and Aus Pork. Listed are the number of Bobby Calves for each agent and the numbers of Fats and Stores and Total. Pig and Calf Market, Numbers Drawn and Sold book with a grey and cream cover with a red tape spine. Book has pale boue pages. Pigs written on the front of the book. Book dates from 3/1/91 to 12/12/91. Agents names are written in the book in the order of draw for the weekly market. Agents are Dalgety, McKean, Nuttall, McGregor, Nevins, U.P.C.. Names in the branding column are Highland Meats, Ralph, Daylesford, Gilby, CBC, and Castle. Listed are the number of Bobby Calves for each agent and the numbers of Fats and Stores and Total.bendigo, council, cattle markets, bendigo saleyards collection - pig and calf market - drawn and sold, nuttall, nevins, elders, mckean, mcgregor, vpc, dalgety, cbc, aus pork, ralph, daylesford, gilby

The Morepork is a small brown and white spotted owl found in New Zealand, Tasmania and Norfolk Island. It is known by around twenty different names which are all onomatopoeic which emulate the birds distinctive two-pitched call. They are mostly nocturnal and carnivorous (eating insects and small vertebrates). They reside in habitats with trees, they sleep in roosts and hunt mainly in the evenings and early morning. Females are slightly bigger than males. This species attains full plumage in its third or fourth year. They can turn their heads 270 degrees." In Māori tradition the morepork was seen as a watchful guardian. It belonged to the spirit world as it is a bird of the night. Although the more-pork or ruru call was thought to be a good sign, the high pitched, piercing, ‘yelp’ call was thought to be an ominous forewarning of bad news or events." (NZ Department of Conservation). This specimen is part of a collection of almost 200 animal specimens that were originally acquired as skins from various institutions across Australia, including the Australian Museum in Sydney and the National Museum of Victoria (known as Museums Victoria since 1983), as well as individuals such as amateur anthropologist Reynell Eveleigh Johns between 1860-1880. These skins were then mounted by members of the Burke Museum Committee and put-on display in the formal space of the Museum’s original exhibition hall where they continue to be on display. This display of taxidermy mounts initially served to instruct visitors to the Burke Museum of the natural world around them, today it serves as an insight into the collecting habits of the 19th century.This specimen is part of a significant and rare taxidermy mount collection in the Burke Museum. This collection is scientifically and culturally important for reminding us of how science continues to shape our understanding of the modern world. They demonstrate a capacity to hold evidence of how Australia’s fauna history existed in the past and are potentially important for future environmental research. This collection continues to be on display in the Museum and has become a key part to interpreting the collecting habits of the 19th century.This Morepork (also known as the Masked Owl) is covered in brown and white plumage on its head and body. The white feathers delineate its round yellow eyes. Its belly and back are brown and white with the white feathering appearing spotted. This Morepork specimen sits on a wooden perch with his head turned to the left. A swing tag is attached to its left leg.Swing tag: 10 / Masked Owl / See Catalogue, page 3 /taxidermy mount, taxidermy, animalia, burke museum, beechworth, australian museum, skin, reynell eveleigh johns, bird, ruru, spotted owl, tasmanian spotted owl, morepork, mopoke, new zealand owls, new zealand birds, tasmanian owls, tasmanian birds, norfolk island owls, norfolk island birds

The Morepork is a small brown and white spotted owl found in New Zealand, Tasmania and Norfolk Island. It is known by around twenty different names which are all onomatopoeic which emulate the birds distinctive two-pitched call. They are mostly nocturnal and carnivorous (eating insects and small vertebrates). They reside in habitats with trees, they sleep in roosts and hunt mainly in the evenings and early morning. Females are slightly bigger than males. This species attains full plumage in its third or fourth year. They can turn their heads 270 degrees." In Māori tradition the morepork was seen as a watchful guardian. It belonged to the spirit world as it is a bird of the night. Although the more-pork or ruru call was thought to be a good sign, the high pitched, piercing, ‘yelp’ call was thought to be an ominous forewarning of bad news or events." (NZ Department of Conservation). This specimen is part of a collection of almost 200 animal specimens that were originally acquired as skins from various institutions across Australia, including the Australian Museum in Sydney and the National Museum of Victoria (known as Museums Victoria since 1983), as well as individuals such as amateur anthropologist Reynell Eveleigh Johns between 1860-1880. These skins were then mounted by members of the Burke Museum Committee and put-on display in the formal space of the Museum’s original exhibition hall where they continue to be on display. This display of taxidermy mounts initially served to instruct visitors to the Burke Museum of the natural world around them, today it serves as an insight into the collecting habits of the 19th century.This specimen is part of a significant and rare taxidermy mount collection in the Burke Museum. This collection is scientifically and culturally important for reminding us of how science continues to shape our understanding of the modern world. They demonstrate a capacity to hold evidence of how Australia’s fauna history existed in the past and are potentially important for future environmental research. This collection continues to be on display in the Museum and has become a key part to interpreting the collecting habits of the 19th century.This Morepork (also known as a Masked Owl) is covered in brown and white plumage on its head and body. The white feathers delineate its round yellow eyes. Its belly and back are brown and white with the white feathering appearing spotted. He sits on a wooden perch with his head turned to the left. A swing tag is attached to its leg.11 / Masked Owl / See Catalogue, page 3 /taxidermy mount, taxidermy, animalia, burke museum, beechworth, australian museum, skin, reynell eveleigh johns, bird, ruru, spotted owl, tasmanian spotted owl, morepork, mopoke, new zealand owls, new zealand birds, tasmanian owls, tasmanian birds, norfolk island owls, norfolk island birds

A major rebuilding project took place. Brothers John & Thomas Morgan with local storekeeper Harold Goodwin Taylor designing and building a grand new Guest House with 22 bedrooms plus the original bungalows. Unheard of at the time the guests bedrooms had hand basins with hot & cold running water. This was achieved by building a weir on Stony Creek and piping the water to a high holding tank at the guest house. The dining room was a grand affair, a 4.5 metre high ceiling with beautiful gold leaf cornices, art deco ceiling and wall lights with feature plaster lights in the form of blue bells, wall to wall carpet and Kentia palms completed the picture. Ladies & gentlemen dressed for dinner, the ladies resplendent in their long evening gowns and jewellery would come down the stairway from the entrance hall to the lounge then the dining room. The tables were beautifully appointed with damask table cloths & fine silverware. The kitchen was well appointed with a huge coal fired range and a donkey for hot water. Milk & cream, bacon & pork, chicken & eggs together with vegetables were all home grown on the property. A large ballroom with a beautiful timber floor was the scene after dinner for many dances and party nights with guests from other establishments and locals joining in for the night. A huge fernery was also a feature of the gardens. During the day tennis parties would be held on the courts, together with horse riding and guided walks were taken out by local guide Gilbert Rogers.Photo of newly built Grampian Houseaccommodation, guesthouses, accommodation, grampian house