It’s been half-term this week, so I’ve had a couple of days off to coincide with Daniels week off. Mrs Woolforbrains decided it would be a good idea to visit Beamish, the open-air museum near Durham, so as the weather was passable on Thursday, we headed up North. In hindsight, it’s a good job we did because the Picasso failed its MOT on Friday, so we’ve spent the last couple of days getting repairs to the front suspension and anti-roll bars. Ah well. Back to the trip anyway…
I’ll probably have more to write (or certainly photos to share) later this week, but one thing that struck me is how many phrases used in everyday life stem from old professions (and I don’t necessarily mean the oldest profession). Take this for instance. It’s a picture in the print shop at the museum.
There are two sets of type in this arrangement. I bet you can’t guess where the capital letters are stored? Yep. They’re in the (roll of drums)… upper case, and the little letters are in the lower case. Who’d have thought?
If you’ve got a sweet tooth, you’ll also like the sweet shop at Beamish. Every hour, the man makes sweets in front of the assembled crowd and hands out free samples.
He starts with sugar, glucose and water in a mix at around 140′C which he pours out on to a steel table. between two dividers (to stop the mixture running off). He then adds colour and flavouring (in this case, he’s making pear drops).
Using something not unlike a wallpaper scraper, he mixes the mixture around as it begins to set. You can see how it comes up in sheets. As he mixes it, the colouring and flavourings are getting evenly distributed throughout the batch. It’s also cooling down. All the time, he’s looking for the right level of solidity before moving on to the next stage.
The penultimate stage is kneading the mixture. He does this to get the air out of it. As he was kneading the dough (?!), you could hear tiny little pops as the air bubbles punctured. Once this was complete, he flattened the mixture to about 25-30mm thick then with a big pair of scissors, proceeded to chop postcard-sized lumps off it and roll each lump into a thick saisage shape.
These sausages of hot mix (note that he’s still got his gloves on) go into something that bears an uncanny resemblance to a ravioli machine. Crank the handle and out pops perfectly formed pear drops. A few minutes cooling on the steel table, a quick tap on the hard surface and the sweets are ready for dishing out. Warn pear drop. Yummy!!
There’s an old school building at the museum which bore a close resemblance to the infants school we have here in the village (Daniel’s old school), one main difference being that our village school was older! It was kitted out with some traditional toys to play with. Funnily enough, there was a picture in one of the Guardian supplements today showing some African kids playing with something similar. It took a bit of work but Dan eventually got the hang of it. If we hadn’t dragged him away, we would have been there yet.
In the interests of child protection etc, I’ve obliterated the face of the kid behind Daniel to avoid him being recognised. I clearly would not have permission for him to be on this photograph.
