Flead Cakes

‘In days gone by,’ writes a friend who was the daughter of a farmer in the Weald of Kent, ‘cakes and scones would be made from buttermilk, and the flour for them and the bread would be made from the farmer’s own wheat sent to the mill to be ground. Bacon, ham, and sausages were all cured and made at my old home. Twice a year a pig would be killed, in March and October, cured and salted for home consumption. Lard also was put down; jams, fruit jellies and pickles were made. We were,’ she add