Survey of English Dialects recording in Raglan, Monmouthshire

[Side 1] Mrs. Pearson discusses village school and memories of village schoolmaster, comments family butcher closed recently, talks about first job in domestic service at Troy House in Monmouth, recalls mother teaching her how to bake bread in past incl. use of 'leavance' [= sour-dough], recalls enjoying 'lardy cake' [= cake made from lard and bread dough] as child, talks about keeping pig and lists cuts of meat incl. spare rib, 'griskin' [= lean pork loin], 'chine' [= backbone and immediately adjoining flesh], 'brawn' [= boiled pig's head] and bacon made from 'chuck' [= pig's cheek] cured with saltpetre. [Side 2] Mrs. Pearson describes how to cure 'flitch' [= side of bacon] with saltpetre, recalls making making butter to sell at market and salting butter to keep for winter, describes how to make cheese with skimmed milk, explains use of 'rennet' to turn into curd before removing whey and salting in vats, recalls eating mother's 'batch cake' [= type of fruitcake similar to scone] before school and baked apples.