: Museums, Exhibitions and Events

Dwi’n siŵr eich bod, fel finna yn dotio gweld yr ŵyn bach adeg hyn o'r flwyddyn, ac wedi bod yn cadw llygaid ar y diweddaraf o'r Sgrinwyna sy'n cofnodi'r genedigaethau ar fferm Llwyn-yr-eos, yma yn Sain Ffagan.

Erbyn heddiw ystyrir cig oen fel ein danteithfwyd cenedlaethol, a dwi’n siŵr y bydd amryw ohonoch yn mwynhau gwledda ar gig oen wedi ei rostio dros Sul y Pasg. Be sy’n syndod yw mai tan yn gymharol ddiweddar, ni fwytawyd llawer o gig oen yma yng Nghymru. Cedwid defaid ar gyfer eu gwlân a’u llefrith, nid ar gyfer eu cig. Dim ond ar achlysuron arbennig y bwytawyd cig oen, gan ei fod yn fwy proffidiol i gneifio a gwerthu gwlân y ddafad.

Wrth chwilota trwy’r archif, prin iawn yw’r ryseitiau sy’n cynnwys cig oen. Ond yr hyn sydd yn rhan o’n traddodiad, ac sy’n profi dadeni ar hyn o bryd yw cig dafad – sef cig o anifail a gedwid rhwng tair a phum mlynedd. Tan y 1940au, roedd cig dafad yn ffefryn ar draws Prydain a’r consensws oedd bod ei flas a’i ansawdd yn rhagori ar gig oen. Wrth deithio o amgylch Cymru ym 1862, fe brofodd George Borrow gig dafad am y tro cyntaf, a bu’n canu ei glodydd:

The leg of mutton of Wales beats the leg of mutton of any other country, and I had never tasted a Welsh leg of mutton before. Certainly I shall never forget that first Welsh leg of mutton which I tasted, rich but delicate, replete with juices derived from the aromatic herbs of the noble Berwyn, cooked to a turn, and weighing just four pounds ... Let anyone who wishes to eat leg of mutton in perfection go to Wales.

           George Burrow Wild Wales: Its People, Language and Scenery, 1862

Felly pam fod cig dafad wedi mwy neu lai diflannu o’n basgedi siopa a’n bwydlenni? Gyda gostyngiad ym mhris gwlân yn ystod degawdau cyntaf y 1900au, roedd yn talu i ffermwyr werthu ŵyn gwrywaidd ar gyfer cig, yn hytrach na’u cadw i roi gwlân. Rhaid cofio hefyd fod cig dafad yn cymryd tipyn yn hirach i'w goginio, felly nid yw'n syndod iddo gael ei ddisodli gan gig oen sy'n yn cymryd chwarter yr amser.

Dros y degawd diwethaf, fodd bynnag, mae cig dafad wedi cynyddu yn ei boblogrwydd unwaith eto, gyda mwy o fwytai, ffermydd, siopau cig a chogyddion enwog yn gwerthu a hyrwyddo'r cig arbennig yma. Er ei fod ar gael drwy’r flwyddyn, mae ar ei orau rhwng mis Hydref a Mawrth. Felly tymor cig oen yw hi ar hyn o bryd, ond erbyn yr Hydref, cofiwch edrych allan am gig dafad yn ei siop cig lleol.

Dyma rysáit o’r archif, mae’r dull o goginio’r pryd hwn yn amrywio, ond dyma fersiwn teulu o Garnfadrun, Llŷn:

         Tatws Popty

          darn o gig dafad

          tatws

          nionyn

          dŵr

Llenwi gwaelod y tun cig â thatws a nionod, a’u gorchuddio â dŵr.  Rhoi darn mawr o gig eidion neu gig dafad ar wyneb y tatws a rhostio’r cwbl yn y popty.

A century ago, on 22 March 1916, a hospital was opened in the grounds of St Fagans Castle – one of the hundreds of auxiliary hospitals set up by the Red Cross during the First World War.

Before the war the Red Cross had joined with the Order of St John’s to establish the Voluntary Aid Detachment Scheme (VAD). The aim of the scheme was to provide training for volunteers to assist the military hospitals in the event of war. Here, at St Fagans in 1909 the first detachment (VAD) in Wales was established with many others following soon after.

The Countess of Plymouth from St Fagans Castle was the President of the Glamorgan branch of the Red Cross and was instrumental in the progress of the society in the county. It was the Countess and her husband, the Earl of Plymouth, who offered the Castle gardens and grounds for hosting the VAD recruitment and training days. They later gave the Banqueting Hall over to the Red Cross to be used as an auxiliary hospital. The Hall had been originally built to host social and family celebrations but the large building with its extensive gardens was suitable for housing a small hospital.

It was the Plymouth’s who contributed to the majority of the necessary refurbishment. The hospital opened with 30 beds but within a few weeks another 10 beds were added. A year later, in 1917, the hospital had 70 beds including a new extension and sanitary wing.

Most of the nurses in the auxiliary hospitals were volunteers and members of the Red Cross Voluntary Aid Detachment. Each hospital had some professional staff too; a Commandant, a Quartermaster and a Sister-in-Charge. At St Fagans Hospital, most of the women were local, some of whom were in the service of the Plymouth family at the Castle.

Auxiliary hospitals assisted the larger hospitals and didn’t have the facilities to nurse severely injured soldiers. Many of the patients at St Fagans were transferred from the 3^rd General Western Hospital in Cardiff, others were sent directly from the front line. We can’t begin to imagine how the soldiers had suffered before coming here to St Fagans. A century on, it brings comfort that this hospital would have once been a haven for many to begin to heal the physical and mental scars of war.

Twitter: #Hospital100 #Ysbyty100

In the early 1970s Museum staff set out to record older and retired farmers describing farming in Wales in the first half of the twentieth century, before the large-scale mechanisation and expansion from the 1950s onwards. The recordings are kept in our Sound Archive.

In April 1977 Earnest Thomas Ruell, then aged 76, was interviewed about sheep farming in Radnorshire, mid-Wales, in the early decades of the twentieth century. Born in 1901, he lived at The Pant farm, Llanfihangel Rhydithon, in the hills north east of Llandrindod Wells.  After marrying in 1924 he farmed at Dolyfelin near Knighton for thirty four years.

In this short compilation of selected clips, Thomas Ruell describes lambing time, speaking in the distinctive accent of Radnorshire, one of the most rural Welsh counties, bordering Herefordshire.

The flock comprised 120 ewes and 4 or 5 rams. The breed of sheep was the local Kerry Hill, regarded as excellent mothers. Lambing took place outside, the only space available under cover was by emptying the wainhouse (cart shed) during heavy snow. Treatments for illnesses were limited and often based on local remedies. The flock producing a lambing figure of 125% was considered a good outcome. Female lambs grew into ewes and were kept for just over two years then sold, during which time they would have produced lambs themselves.

Large sheds allow lambing to be a lot less dependent upon weather conditions and the seasons, often starting as early as January. Here at Llwyn-yr-eos farm our ewes were all undercover well before lambing even began. Most flocks and farms now have to be considerably larger in order to be viable. Treatments for illnesses have advanced considerably, most of which can be applied by farmers themselves. Some similarities remain between lambing in the 1920s and the 1930s and the present, though, and a great deal of time, care and attention from the farmer are still fundamental elements for successful lambing today.

If you've been watching lambcam you'll have seen that sometimes our sheep get a little bit of help to give birth from our farm team. So for those of you who might be wondering what's actually going on in there...

As the ewe goes in to labour, her contractions push the lamb towards the outside world. The position of the lamb is known as ‘presentation’.  It affects whether the ewe will be able to manage the birth on her own or might need some help from the shepherd.

1. Ideal: Head and forelegs first. The most streamlined position – usually no help needed.
2. One leg back aka ‘Superman’: May need help to push the lamb back and straighten the leg.
3. Two legs back: Needs help to push the head back and bring the legs forward.
4. Head Back: Needs help to push the lamb back and bring the head forward.
5. Backwards: Although the ewe can deliver the lamb herself, there is a risk of the umbilical cord breaking before the head is out. This may result in the lamb drowning before birth.
6. Breech (bottom first): Help will always be needed to sort this one out.
7. Multiple mix ups: Twins, triplets and even quads can be no problem to deliver if they come one at a time. But sometimes things get tangled up in there and help is needed!

Thanks to Wynfford the Training Lamb and Flat Eric for their modelling work

Guest blog by St Fagans Youth Forum members - Amy Gifford, Kate Gregory & Beth Ivey-Williams - live from Bryn Eryr!

Hello everyone. We’re the St Fagans Youth Forum and today (12 March) we’re helping to build an Iron Age bread oven at Bryn Eryr. Ian, the Museum’s Interpreter, has been busy researching traditional building methods and the history of bread ovens through time. In this blog, we’ll take you through part one of the process. So if you fancy building your own pizza oven for your garden at home, follow our guide below.

Step 1

Use wooden stakes to mix local ‘clom’ (clay), water and sand to a thick dough. Patience and perseverance essential! Some would say it’s quite therapeutic; a weird kind of stress buster!

Tip from Amy: “Go with your gut instinct. You’ll know when the dough is at the right consistency.”

Step 2

Mix dry sand with water. Use the mixture to build a dome (former) in the centre of the oven base. Ian pre-made the base out of clay and a flat stone. When building the dome, even out the sides for a rounded finish. Don’t use too much water.

Tip from Beth: “You’ll have to get your hands dirty, but it’s just like building a sand castle.”

Step 3

Build-up your dome to a rounded arch.

Tip from Kate: “Keep warm as you work. Your hands will get very cold as you sculpt the wet material.”

Step 4

Smooth off all the sand and cover your dome with strips of damp newspaper. This is a bit like papier mâché.

Step 5

Cover the dome with the clay mixture you prepared earlier in step 1. Let it set for two days.

Step 6

To be continued!