| Village life in the
19th and 20th Centuries |
| Before refrigerators and
because of the high summer temperatures it was impossible for villagers
to keep meat, and vegetables were the staple diet. To make flour and
also provide feed for their few animals, large areas were set aside for
the growing of corn. Several corn mills were built alongside fast
flowing rivers, and it was waterpower that drove the millstones. |
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Ruins of these mills can
be seen in various places, and some of the best are seen in the Orb
Gorge between Roquebrun and Tarrasac. An area of outstanding natural
beauty. Whilst walking it is still possible to see the wild corn growing
on the sides of the road, a relic of the past. |
| Until relatively,
recently, every family kept a pig, also chickens and rabbits. Pigeons
were another source of meat. In the villages pigs were kept in small
cellars below the houses. Chickens ran loose in the streets, but came
home to roost each evening in structures that looked like a large stone
carbuncle on the sides of houses. The only clue in modern times to their
former use are the small holes about the size of a dinner plate, through
which the chickens entered or departed their home. |
| The slaughter of the
family pig was a moment of fete, and the whole family and even the
neighbours were involved. It normally took place at the start of the
cold winter weather, when the butchering could be carried out over
several hours without the meat going bad. All parts of the pig would be
used and provided a substantial portion of the meat eaten during the
year. It was smoked by hanging it in the chimney of the fire, or hung to
dry on special hooks from the kitchen ceiling. |
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| In addition most families
kept ducks, who spent most of their day swimming and feeding in the
nearby rivers, returning each evening to their respective cellars. With
good imagination it is possible to see a procession of ducks wending
their way from the river up the narrow village streets, peeling off in
twos and threes to their respective abodes. |
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