1998 Sheaf to Loaf record challenge
From Lacey Green History
click Celebrations for other events
Hallmark November 1998. Sheaf to Loaf Day at Lacey Green Windmill Report by Michael Hardy
Saturday the 22nd of August 1998 saw the largest event to ever take place at Lacey Green Windmill. It was organised by a joint committee comprised of representatives from "Risborough and District Historic Farm Machinery Club" together with local residents and the Lacey Green Windmill Restoration Committee. The principal idea of the day was to turn sheaves of wheat into loaves of bread using historic machinery, and trying to establish a record time for the process.
Two weeks before the event, the wheat was cut in Loosley Row using a reaper binder, and eventually around 400 sheaves stood in a long row of stooks down the middle of an enormous field. The sight of a group of people working on gathering in the harvest was all very nostalgic, and we were well looked after by the farmer Mrs Field who provided mugs of tea and plates of sandwiches. After a few days we were back in the field again one evening and the sheaves were stacked high on a trailer. For some reason it was me (having never driven a tractor before that evening) that ended up driving the precious crop back to the farm to be stored until 'Sheaf to Loaf Day'. I was told to stick to the tramlines round the top of the field, to minimise the sway on the load of sheaves behind me. This was not an easy task as by then it was virtually pitch dark, and if that tractor had ever had lights, they had obviously fallen off many years before.
The sheaves were brought up to Lacey Green Windmill early on Saturday the 22nd, to join the threshing machine and all the other equipment which had been assembled during the previous week. During the morning, the machines were prepared for action, and ex-army wood burning field ovens were set up for cooking the bread. The rest of the event was also set up, with displays of old tractors, cars and stationary engines around the field beside the windmill. In the centre of the field we had displays by a pole lathe turner, a wattle hurdle maker, beekeepers making wax candles, and also spinners and lacemakers. We also had a tent with games for children, a cake stall, bottle tombola, craft stall, Shire book stall, BBONT stall and Chiltern Society stall which was manned by some prominent members of the Society's Executive Council. For refreshments we had a bar organised by The Whip, and also lunches, crepes and teas provided by some of our local village organisations.
The process of turning sheaves of wheat into loaves of bread was of great interest to the visitors in the afternoon. The sight of the threshing machine with its many drive belts in action brought back memories to many people, and it can be surprising to realise that this thresher was actually only built 50 years ago. Visitors were obviously impressed by the sight of members of the tractor club loading the thresher, moving away the sacks of wheat and baling the straw. That was surely real teamwork in action, a term which to me is now much abused in the modern workplace.
Unfortunately, the windmill was not able to form an active part in the production, as some of the teeth, particularly on the brake wheel, were unable to cope with the extra load of actually grinding. Around six teeth broke, showing that they were last used for serious work over 80 years ago. However, the windmill was dressed overall for the occasion (with bunting between the tips of its sails) for the first time since its restoration, and there was sufficient wind to keep the sails turning most of the day.
A portable barn mill powered by a stationary engine was used to grind the wheat into flour. The flour was then baked into loaves of bread in the field ovens. The whole process was timed by Jean Gabbitas, our local District Councillor, and Bert Foord, the ex-BBC weather forecaster. The total time of 1 hour 52 minutes and 37 seconds has been submitted to the Guinness Book of Records to see if a new record can be established. One lasting memory of the day will be the vast numbers of people who queued to buy a loaf of freshly baked bread, many of them patiently waiting for an hour and a half.
The day had its status raised as far as The Chiltern Society was concerned, because it was made the venue for the launch of the Society's new logo, and John Craven accepted the invitation of the society's chairman (Michael Rush) to attend the event and launch the new logo. Beforehand I was suddenly delegated to give John Craven a whistle stop tour of the windmill, which was of great interest to him. He seemed pleased when we got up to the top floor, out of the reach of the press photographers, and able to concentrate on seeing the 350 year old machinery of Lacey Green Windmill.
I am pleased to say that we had a fine day, and a large number of visitors, who seemed to enjoy the afternoon. I estimate that we had a total of around 2,300 people attend the event. As the event treasurer I am delighted to be able to tell you that the day resulted in a total profit of £2,905. Donations of £400 each have been made to Lacey Green Sports Club and the Risborough and District Historic Farm Machinery Club. The remaining £2,105 has been donated to the Lacey Green and Loosley Row Millennium Village Hall project. Our thanks are due to many people and village organisations for their help in making the day a success, and also, of course, to our hosts Les and Rosemarie Smith of Windmill Farm.
The windmill was actually visited by 479 people during the afternoon, an impossible number to be able to see the mill properly, our wardens on duty coped admirably though. We organised a quiz at the windmill, which was won by Mrs A. Allum of High Wycombe, and our competition was won by Mr E. Browne of Lacey Green, who came nearest to guessing the height of the windmill which is 39 feet 8 inches, and the length of each sail which is 30 feet. The 1st prize in the lucky programme prize draw was a fridge/freezer which was won by Mrs. Dumbarton of Princes Risborough, and a set of crystal glasses was won by Mrs. Hunt of Saunderton.
I am pleased to say that we have received many good comments on the day. I can also tell you that our visitors came from a very wide area, proving that our publicity, done at minimum cost, had a good effect, and all the work in organising the day turned out to be well worthwhile. However, I would have appreciated time to have actually seen everything myself, or at least photograph more of the day's events. Finally, if any of you are tempted to organise a similar event – don't ask my wife how many weeks or months of one's life are liable to become totally devoted to the preparatory work!
Michael Hardy. Honorary Secretary – Lacey Green Windmill Restoration Committee. Honorary Treasurer – Lacey Green Sheaf to Loaf Day 1998
FAST FOOD Printed in ‘Tractor and Machinery’. (Extract) Reporter Ann D. Priest
‘Sheaf to Loaf’ Day, an event organised by the Historic Farm Machinery Club, which took place at Windmill Farm, Lacey Green in Buckinghamshire on Saturday August 22nd 1998. It was intended tha the sheaf to loaf attempt would be submitted for an entry into the Guiness Book of Records.
A local councillor, Mrs Jean Gabbitas and retired BBC weatherman Bert Ford were enlisted to adjudicate on the day.
A few days before the event the wheat was cut at College Farm, Loosley Row, using a Massey Harris binder, which had been shipped over in the 1940s to assist in the campaign to produce more home-grown food. It had last been used three years before and was dragged out of a shed for the occasion. It was missing its wooden drawpole, but by good fortune a completely unused pole was found hibernating at the back a member’s shed. The binder was pulled by a 1940 Fordson N tractor, which club member John Barker had discovered on a farm in Oving in 1978.
At the click of a stopwatch, the sheaves were thrown onto the 1949 Marshall threshing machine, powered by a 1949 Field-Marshall. The sacks filled with wheat were manhandled on the 1950s Grier Mill which was driven by a 1937 Allis Chalmers Model U tractor.
The resultant wholemeal flour was carried to the tent operating as a bakery department, where it was turned into dough. Expert hands sliced and weighed the dough, which was then placed in the bread tins. After a spell in the proving oven they were transferred to a 1952/3 ex-army wood-burning field oven to bake.