|Part of the grounds at Shugbrough Hall.|
|A modern blacksmith hard at work on the estate, just as |
predecessors would have been centuries ago.
|Wouldn't you love a little bookcase like this?|
|The ceiling in the state dining room was beautiful with its|
ornate plasterwork and gold leaf, but it was difficult
|Longhorn cattle in the fields - you see how they got their name.|
|In times gone by all the baking was done in an oven like this.|
Once the wood had burned, and the oven was hot, the ashes were
raked out, and food cooked by the heat retained in the stone or brick walls.
|These look like cakes covered in marzipan, but they are cheeses, made in the|
Shugborough dairy. The right one on the right has feverfew pressed into the top.
|Lord Lichfield's photographic equipment.|
|A bath in one of the guest bathrooms in Lord Lichfield's|
private apartments still has its original plumbing - and still works
|The dipping pool in the walled garden was where gardeners could dip|
their water cans to water fruit and vegetables in the walled garden.
These days it's dry - but there was a lot of water around it!
|These snails certainly wouldn't eat your plants - they're woollen creatures|
made by stick weaving, and on sale in one of the small bothies where young gardeners
used to live, which are now used as craft workshops.