Once the Shoddy Capital of the World.

Believe it or not Batley, in the West Riding of Yorkshire, was a town that was a major recycling centre back in the 1800.
In 1861 there were more than 30 large shoddy mills in the town.
For those who don’t know “ shoddy” was wool, rags and clothes recycled by weaving them into blankets, carpets and uniforms.
Quite topical at the moment, and in a way ahead of its time.

Mr C had an appointment with the physio.in Batley and I decided to go along. He has given him some exercises to do and is happy with the way his leg has improved. Nearly there.

Fortunately the rain stopped for a while and so I had a quick look round the town centre and market place.
Some wonder Victorian buildings.
The one you can see in the photo is the Art Gallery and Library.
The clock tower is what was left of the old market hall demolished in 1905, and the new library, which was built round it, was opened in 1907. It was built with help from the American millionaire Andrew Carnegie.

The war memorial in the park was unveiled in October 1923. with the names of the 782 people who died in the First World War inscribed on plaques around the outside. Since then the names of the men who died in the 2nd World War have also been added.

We will be back again in better weather to explore more. A town we haven’t visited for many years. One which is overlooked and yet has so much I interesting history.

Extra photos just come through of Jude on Halloween. So cute!

Here is the recipe mentioned in previous blip.

Josie’s Moggy.

( my cup holds 250ml liquid)

1 cup golden castor sugar.
2 cups Self raising flour mixed with
1 teaspoon ginger. and pinch of salt.

3 oz Block Margarine
1 oz lard
3 desert spoons golden syrup
1 cup milk
1 teaspoon bicarbonate of soda
I beaten egg.

Sieve flour, salt, ginger, sugar into a large bowl.

Melt marg. lard, syrup and milk in a pan.
( don’t let it get too hot)
Add bicarbonate of soda.
Mix into the flour mixture.
Mix well and then add the beaten egg.mix.all together.

Pour into a deep square tin. 8 inches square.
Bake in oven.
150C Fan oven. Middle shelf.
About 35 - 40 mins.

Cool on wire rack.
Cut into squares.
Enjoy!