Born in a farm cottage I was fed, from the age of four months to four years, a daily diet of "straight from the milking parlour" top of the milk, eggs from our own hens, butter & cheese made by my Grandmother. Bread came from a small village bakery on the corner of the High Street. Meat was provided by our own pigs (one slaughtered each year) garden chickens and geese plus any game that wasn't claimed by the estate before my Uncles got to it.
Small wonder I grew up to have heart problems.
