For many of us, certain smells remind us of our childhoods. For me, one of these nostalgic odours is that of a farmyard, which always conjures memories of the Skipton livestock markets which I first visited when I was nine or ten. My friend, Johnny Davenport, and I would sometimes earn sixpence each from a farmer who wanted us to keep his calves company for half and hour or so – it was easy money; we just had to stroke their heads, let them suck our thumbs and generally make a fuss of them so they wouldn’t feel too stressed in their strange surroundings.
Fresh mown hay, and the smell changes as it is tedded up into windrows across the meadow, or a fresh pulled beer, i have tried the pulled beef smell and i reckon nowt to it, dead bovine for perfect gut health should be served up in a solid one and a half inches thick, and not as a liquid.
Fresh mown hay, and the smell changes as it is tedded up into windrows across the meadow, or a fresh pulled beer, i have tried the pulled beef smell and i reckon nowt to it, dead bovine for perfect gut health should be served up in a solid one and a half inches thick, and not as a liquid.