It's June, and archaeologists Alex Langlands and Peter Ginn and historian Ruth Goodman head up to Dartmoor to discover the ways in which Edwardian farmers took advantage of this unique and spectacular landscape to add to their income. The team follows a flock of sheep up on to Dartmoor, where it was traditional for many shepherds to take their flocks for summer grazing. Alex and Peter get to grips with shearing, while Ruth takes the fleeces off to a wool mill to find out how it was processed and manufactured. Dartmoor was already becoming a popular tourist attraction, popularized by Edwardian celebrities - such as Sir Arthur Conan Doyle who made it the setting for his classic Sherlock Holmes crime thriller The Hound of The Baskervilles. There's a visit from Rupert Acton - the team's land agent during their previous Victorian Farm adventure - who arrives with his family in a vintage Rolls Royce. The team have a picnic with them before exploring Dartmoor using historic maps that enable them to follow an authentic Edwardian hiking trail.Watch Now:Amazon
It is March and Ruth Goodman, Alex Langlands and Peter Ginn greet the long-awaited arrival of spring. It is time to bring in the daffodil harvest. During it's heyday in the early 20th century, the Tamar Valley was the largest producer of early daffodils in Britain - the result of the region's mild climate combined with the arrival of a railway, which meant produce could be delivered to towns and cities across Britain within hours of being picked. The team takes their daffodil crop to the train station and gets to grips with the workings of the Edwardian steam-powered railway system. Ruth's daughter, Eve, arrives on the train to spend Mothering Sunday on the farm - an important occasion in the Edwardian calendar. For the many daughters who worked away in service, it was the only time in the year when they could get time off to return home. Alex and Peter fertilize the potato crop - which requires 10 tonnes of well-rotted horse dung. They also go up to Dartmoor for the annual pony trek - a time when wild ponies on the moor were rounded up. They select a new pony for the farm. The pony needs training before he's fit for work and Mike Branch, a specialist trainer from Tennessee, arrives. He's following in the footsteps of American farmer John Solomon Rarey, who in the 19th century found fame and fortune in Britain with his revolutionary method of taming wild horses. Instead of 'breaking' the horse physically, he used the technique now known as 'horse whispering'. After a bumper daffodil harvest and having seen all the ewes successfully give birth to their lambs, the team are in high spirits for the celebration of Easter - which means feasting, a special church service and surprise for Ruth.Watch Now:Amazon
Without the use of modern conveniences, a group of historians and archaeologists prepare a Tudor feast as it would have been over 400 years ago. They wear clothes from the period, source food from the land, and use recipes from the era. They turn the clock back to rediscover a way of life from an age gone by.
Dr. Wakeman is proud of her newest enhancement for Jenny: multi-functional eyes that can see anything in any view. However, they're too awkward (for lack of a better term) for Jenny to wear, so she winds up ditching them. But now she's got no eyes at all.Watch Now:AmazoniTunes
Jenny wants to get her ears pierced, but when Dr. Wakeman refuses to give ears, Sheldon offers to build her some ears. But then she should have told him that "size does matter". Now, as a result, Jenny's got a pair of ears that could put Dumbo to shame.Watch Now:AmazoniTunes
This special hosted by the BBC is an hour-long documentary set in Haddon Hall, in Derbyshire. Haddon Hall, started in 1195, is one of the most spectacularly preserved manors in England. Although the castle/manor has been used in literature, TV shows and movies and is currently open to visitors during part of the year, the Tudor kitchen hadn’t been used in 300 years. The team of historians and archaeologists in this fascinating documentary recreate a Tudor feast using period ingredients, recipes, kitchenware, and methods. They have three days to prepare and cook the [feast] and they use every minute. The first thing the recreationists do is light the big ovens using flint and steel with a bit of linen to catch the flame. They gather water in wooden buckets from the stream for water. They grind up sugar blocks, spices, and knead dough for all the dishes, explaining the importance of each to the Tudor feast. We learn from the experts how a boar would have been hunted, how fish in the river would have been caught, how confections were made, and food was prepared. They explain most of the dishes, including the boar, the peacock that has been skinned and stuffed with meat delicacies, and the desert subtlety which was gilded with gold leaf applied with a feather. They even set the feast hall and the tables as they would have in the Tudor period, and explain some table manners. Finally, the feast is enjoyed by several guests in period garb, a nice conclusion to an interesting and informative journey into the culinary past.