Thatched roofs, soft linen and real ale may be things of the past, but fortunately they remain very much part of the present as well. In a fascinating blend of hard fact, history and anecdote, John Jones describes each craft today with background information on how it developed and survived. With his help we untangle the seeming contradictions of ‘long straw’, ‘Devon reed’ and ‘Norfolk reed’ and study the complexities of the different styles of thatching. Surprised, et pleased to hear that 16,000 acres of hops are still grown in Britain, we discover the shameless secret of the English hop’s unrivalled vigour. We also find out why the majestic, blossom bubbling perry pear tree produces a most delicate, bewitchingly potent liqueur, when the bitterness of its fruit has been the subject of the most acid comment for centuries. We also find out why the majestic blossom bubbling perry pear tree produces a most delicate bewitchingly potent liquor, when the bitterness of its fruit has been the subject of the most acid comment for centuries. We are shown how the resilient, tractable and gentle fibres of flax, which all man’s synthesizing cannot imitate, are produced and the tools, techniques and trade secrets for preparing the sturdy but pliant user are revealed, as they are for that supremely English instrument, the cricket bat. Beautifully composed photographs complete this picture of traditional, local skills, going hand in hand over the centuries with the products of surrounding fields and woods.