Coppicing at Dinton Pastures
2 Oct 2004
Our supply of sticks was getting a bit low, so off to Dinton Pastures to harvest some more.
The coppicers were: Abi, Bob, Chris, Colin, Dave K, Diane, Doug, Gill, Jenny, Jerry, Linda, Mike G, Owen (Abi's brother), Nikki, Pam, Susie and Vera. Rob (Hook Eagles), Peter, Ian and Dave (Wicket Brood) also joined us.
|The aim of coppicing is to open up
the woodland a little so that plants can grow on the
woodland floor, and the Hazel trees can put up new and
Whilst some of us felled trees, the remainder chopped up the branches, looking out for suitable stick-making material. After a while we had built up quite a heap of debris and had a good fire burning.
There is something very therapeutic about slashing and burning!
Below left: Gill, Chris and Colin. Below right: Susie, Abi. Gil, Dave, Chris, Owen and Colin.
from being a lot of fun, there was a lot of work done
Right: Nikki (I think it's Nikki!)
Below: Linda and Bob
Below them: Pam and Doug
|We asked some of our friends along
to join us.
Below left: Rob (Hook Eagles, Mayflower and Tarrantella).
Below right: Ian and Peter from Wicket Brood.
this stick do?
Chris being a bit optimistic
in the forest, something stirs.
Owen working on the debris.
for the woodland folk.
Owen, Chris, Colin, Abi, Jerry, Nikki, Diane, Dave, Rob, Doug.
Dougs amazing volcanic kettle is on the boil.
stick mountain gradually rose during the day.
Long ones, short ones, thick ones, thin ones. Some too old, some too young, and some just right!
And the sticks weren't much better!
is it about fires?
Left: Vera and Mike start one of their own. Bob is doing something with a tree in the background.
Below left: Diane adds to the conflagration.
Below: Owen isn't actually on the fire.
about tea time, we were slowing down.
Pam looking very fetching in wet-weather gear.
First a chinese meal for 14, then a few silly games and some music.
Abi and Owen relax.
|After a bit of a share-out to Hook
Eagles and Wicket Brood, we were left with about 100
sticks suited to OBJ's needs.
First they are cut to 30 inches, then the ends are dipped in diluted PVA to seal them. This allows the stick to season evenly, and the ends are trimmed off to 24 inches in the finishing process, when they are de-barked and smoothed.
Here they are at home, trimmed, dipped and placed in the loft to season.