Real farming life missing from BBC's Countryfile

I wrote to BBC Points of View programme on the same subject, deploring the lack of hands-on farming, ie, milking cows, mucking out the cow shed, spreading manure on the land – though there are regulations as to where and when the operation can be carried out – and tilling the land generally. I made a strong point about Adam, though a nice chap he undoubtedly is, and obviously an astute businessman, he probably makes as much from the programme as he does from his farming. He always seems to be riding about in his spotless four-wheel drive, never with muddy boots and soiled trousers, obviously a gentleman farmer, not a son of the soil getting stuck in.

With regard to Julia Bradbury, I can put up with her, just, after all she was feisty enough to be in the slaughterhouse when the Kill it, Cook it and Eat it programme was on and she was good on the Wainwright walks programme.

It is that Jules man with his light-coloured voice who irks me, I can't imagine him knowing the difference between a hay fork and a muck fork, or come to that the difference between a bull and a bullock. Unfortunately, watching the latest Points of View, Jeremy Vine announced that it was the last programme until spring. I suggest one or two of you write in to Points of View on the same lines then maybe the subject will get an airing. I am afraid that when

John Craven decides to call it a day, the programme will collapse.

From: George Beard, Honeywell Lane, Barnsley.

From: DS Brierley, King Street, Pateley Bridge.

I READ with interest letters regarding tripe. I moved from Rochdale to Pateley Bridge around 11 years ago.

As a small boy I can remember going to the UPC shop (United Cow Product) with my gran, who knew all the cuts to buy, along with all the products mentioned.

She would always buy Elder, I think this was the lining of a cow's udder, eaten with custard. Tripe was eaten cold with plenty of vinegar to bring out the flavour. It seems to be a food that has declined with healthy eating, but you know what, I would like a cow heel pie right now!

From Alan Dyson, Gatesgarth Crescent, Lindley, Huddersfield.

THE subject of tripe and cow heel has caused much interest in your paper over recent weeks.

One thing that I would like to draw attention to on this matter is that in the days when tripe and cow heel were popular, meat and food in general were a scarce commodity. Nothing of an animal was wasted. A warm tripe and onion midweek was the best option. Britain was then a manufacturing nation with more blue collar workers than white. They were working in colder conditions, not central heated offices and glad to come home to a warm meal.

Another good substantial meal on a Tuesday was "Fry". That is liver, heart, kidney and skirt all cut up in a bowl. Tuesday was baking day, this was placed in the bottom of the oven with onion, sage and parsley. A Yorkshire pudding was made at the same time, so not to waste the heat of the oven, and what a delicious meal. It surprises me that this is a good "old" recipe that the TV chefs have not picked upon.

From: Ralph W Hill, Bardsey, Leeds.

I WAS pleased to be reminded by the three letters (County Week, December 5) regarding the use of "mill band".

An aunt who worked at Clover Greaves mill in Calverley gave me lengths of it. It warmed my hands when lit and I also used it to light fireworks on Bonfire Night.

Does anyone remember having a large iron ring called a "bowl" made at the blacksmith's? It was pushed running along the pavement with a metal handle with a hooked end to push the "bowl" along as you ran. In spring. the craze was "whip and trip" or marbles.

Most boys had a "bogie" made from old pram wheels and axles. I used to collect the weekly groceries on it from Rudley Co-Op.