The first record of the settlement of Duloe is from 1283. The name is from the Cornish words dew (two) and loch (pool). This could be a reference to its position on the spur of land between the East Looe and West Looe rivers, both of which have tidal creeks. In early documents, Duloe is sometimes referred to as Lankyp which is thought to be along the lines of "churchyard of St Cuby".
Duloe stone circle consists of 8 quartz stones and is the smallest stone circle in Cornwall. It was reconstructed in the 1800s but prior to this may have not been a stone circle at all, but rather an elaborate cairn. During the 19th Century, an urn containing human bone was found on the site which is thought to date from the Late Bronze Age.
The oval churchyard at Duloe is thought to be the remnants of a Celtic religious enclosure dating from the early mediaeval period. The church building contains elements from several different periods of rebuilding. There are substantial remains from the 13th Century, when the tower was also built. The church was extended in the early 15th Century to add the north aisle with the small chapel and the chapel retains many of the 15th Century features. The church underwent a Victorian restoration in 1860 and the pyramidal roof was added to the tower as part of this.
The carved font basin was brought to the church from Trenant. Before this it is recorded as being used as the basin for St Cuby's Well and removed to Trenant in 1822. The font appears to be a Norman design and is thought to date from the late 11th Century. One theory is that it was originally the font for the church, but was removed in the 15th Century when the church was restored, and could have ended up in the well after this.
In folklore, the bluebell is a symbol of constancy, presumably based on the fact that they flower in the same place every year. It was said that anyone who wears a bluebell is compelled to tell the truth. This could be the origin of the "…something blue…" that a bride should wear on her wedding day.
Mosses' lack of deep roots mean they need to store their own supply of water during dry periods which is why they are found in shady places that are not dried-out by the sun. This also applies to moss on trees - it rarely grows on the south-facing part of the trunk which can be used as a crude form of compass when navigating.
From December until the spring, celandine leaves are quite noticeable along the edge of paths. They have a shape similar to a "spade" in a pack of cards and are patterned with lighter green or silvery markings.
Holly is able to adapt to a range of conditions but prefers moist ground. It is very tolerant of shade and can grow as a thicket of bushes underneath larger trees. However, given the right conditions, holly trees can grow up to 80ft tall!
The West Looe river rises near Dobwalls and runs for roughly 8 miles through Herodsfoot and Churchbridge before entering the creeks of the flooded river valley just below Milcombe with a final mile along the creek to its confluence with the East Looe river. The sedimentary rocks surrounding the river form an aquifer reserve which results in the river levels being topped up by groundwater during periods of low rainfall.
When a tree is injured, it exudes resin - a thick, sticky liquid which hardens and seals up the wound. The resin also contains anti-fungal and insecticide chemicals to protect it from parasites and pathogens. Frankincense and myrrh are both examples of resins.
The settlement on the opposite side of the river is known as Churchbridge and a short distance downriver is the older settlement of Tremadart.
The first record of Tremadart is in the Domesday survey of 1086 and a private chapel was licensed there in 1310. The settlement was formerly known as Tremoderet (which is very similar to Tremodrett near Roche, and thus possibly from the same family name i.e. Modrett's farm). The mills at Tremadart were in existance before 1814 and still in use in 1919.
Compared to red squirrels, grey squirrels are able to eat a wider diet (including acorns), are larger so can survive colder winters, and are better able to survive in the fragmented habitats created by urbanisation. They are also thought to be carriers of a squirrel pox virus which they usually recover from but has been fatal to red squirrels, although red squirrels are now also developing some immunity.
All of the woodpeckers bore holes in trees in which they nest, but only the spotted woodpeckers drill into trees in search of food, spending most of their time perched on a tree. Conversely, green woodpeckers spend most of their time on the ground, hunting for ants. The ants nests are excavated using their strong beak, and then ants are caught on the barbed end of their long tongue. In fact, their tongue is so long that it needs to be curled around their skull to fit inside their head.
In spring, the verges are dominated by primroses but as these die back, evergreen harts tongue ferns can find enough light even in pretty shady places.
Primroses prefer moist soils so they tend to grow either in semi-shady places which don't get dried out too much by the sun such as woodland clearings and the base of hedgerows, or in wet open ground such as near streams.
Both evergreen and deciduous plants lose and regrow leaves but in the case of evergreens this happens over a longer period (e.g. 3 years) and not all at once.
In deciduous plants, the cost of having to re-grow all the leaves at once every spring is offset by advantages of reduced ice damage, water loss (useful when water is frozen) and predation during winter when less sunlight is available to power repair processes.
Until Victorian times, residents of Herodsfoot faced a long walk up the hill to church at Duloe. A new church was built within the valley in 1850 and a Herodsfoot parish was formally created in 1851 from parts of Lanreath, St Pinnock and Duloe. The building cost was estimated at £1,500 which based on inflation would be around £200,000 in 2020. As well as a building seating 160 people, this included adjoining schoolrooms.
Herodsfoot was originally just called Heriad which is from the Cornish words hyr-yard and means "long-ridge" (Herodshead was similarly Bronhiriard - "long-ridge hill"). The long ridge is likely to be a reference to the spur of land between the East and West Looe rivers. The name gradually changed from Heriad so that by the 17th Century it had become Heriod and then in the 18th Century it became Herod. The post-mediaeval English-speaking population also added the "foot" to give the meaning "foot of the stream at Heriad" (as they didn't know the name meant an upland location in Cornish).
The Old Zion Chapel was a Bible Christian chapel built in the same year as the Anglican church at Herodsfoot.
By the time John Wesley died, the majority of Methodists were not attending Anglican church regularly, and following his death a Methodist church was formed, separate from the Anglican church. In the first half of the 19th Century, the Methodist movement fragmented into several different factions, often each with its own chapel in the same town. The Bible Christian movement was one of these, founded in North Cornwall in 1815 by William O'Bryan from Luxulyan. His followers are also known as the Bryonites, although after falling out with most of his ministers, O'Bryan emigrated to America. In 1907, the Bible Christian movement amalgamated with other Methodist groups to form the United Methodist Church.
Ferns evolved a long time before flowering plants and dominated the planet during the Carboniferous period. The bark from tree ferns during this period is thought to have been the main source of the planet's coal reserves.
Conifers can produce an economic yield of timber up to 6 times faster than broadleaf trees. Imported species such as Douglas Fir and Sitka Spruce are amongst the more common used for timber production.
The scent of conifer trees mostly comes from volatile organic compounds known as terpenes. Two of the most well-known are limonene (which as its name suggest has a citrus scent) and pinene which advertisers describe as "pine fresh". In fact there are 2 versions of the pinene molecule with the same chemical formula but with a hydrogen atom in a slightly different place. The "alpha" version smells slightly more of pine and is soluble in alcohol and slightly in water. The "beta" version smells more of turpentine and is only soluble in hydrocarbon solvents (e.g. white spirit) so for both reasons is less useful for scented cleaning products and air fresheners than the alpha form.
The small brick building by the stream was a hydraulic ram used to pump water uphill to Higher Bephillick. It is shown on the OS maps from the early 1900s but not in the 1880s, so likely to be from around the start of the 20th Century.
A settlement of Bephillick was recorded in 1319 and by 1564 it had divided into two settlements of Higher and Lower Bephillick. It is not known which of the two was the original mentioned in 1319 but Higher Bephillick has been the larger settlement since at least since Victorian times and is now known just as Bephillick whilst Lower Bephillick has become Bephillick Cottage. The "Be" at the start of the name is a corruption of Bod or Bos meaning dwelling. The rest of the name could be from the name of the family that lived there in mediaeval times.
Growing daffodils has been an important industry in Cornwall and the Isles of Scilly for over a century. When the Great Western Railway reached Cornwall, this provided a means to export perishable goods such as fresh flowers and fish which previously would not have survived the long journey by boat or horse and cart. Out of respect for the dead, coffins were transported by the railway for free. It was therefore not unheard of for coffins filled with daffodils to arrive in London from Cornwall.
The settlement of Polvean Cross, around the junction, was once distinct from Duloe and included a blacksmith and coach house in Victorian times. In Cornish, Polvean means "small pool" which is likely to have been a reference to a feature along the East Looe River. Crop marks in the fields near Polvean wood suggest there was farming activity in that area during the Iron Age period.
Compared to many native trees, the beech colonised Great Britain relatively recently, after the last Ice Age around 10,000 years ago. Beech trees have a shallow root system and are therefore often found in areas where water is plentiful such as near rivers. In the 17th and 18th Centuries, tall, stately beech trees were very fashionable in the estates of wealthy landowners and many mature beech woodlands today are the result of 18th Century parkland landscaping projects.
Beech trees can live up to 400 years but the normal range is 150-250 years. Beech trees respond well to pruning and the lifetime of the tree is extended when the tree is pollarded. This was once a common practice and involves cutting all the stems back to a height of about 6ft during the winter when the tree is dormant. The 6ft starting point kept the fresh new growth out of the range of grazing animals. When allowed to grow to full size, a beech tree can reach 80ft tall with a trunk diameter of around 3ft.
The word "beech" is thought to have the same origins as "book" as beech (most probably the bark) was used as a writing material in which to carve runes by Germanic societies before the development of paper. This is still apparent in modern German where the word for "book" is buch and "beech tree" is buche.
The fruit of the beech tree is known as "mast" or, less cryptically, "beechnuts" and these are not produced until the tree is 40-60 years old. The small triangular nuts are encased in spiky husks which split and drop from the trees from late August to early October. The kernels of these are edible and are similar to hazelnuts. They were once used as a source of flour, which was ground after the tannins had been leached out by soaking them in water. If you find them too bitter, you might want to try this trick, although toasting them in a hot pan is also a good option.
Young beech leaves can be used as a salad vegetable, which are described as being similar to a mild cabbage, though much softer in texture. Older leaves are a bit chewy, as you'd expect.
Beech bark is very delicate and does not heal easily. Consequently some graffiti carved in beech trees is still present from more than a century ago. This is a practice that should be strongly discouraged as it permanently weakens the tree, making attack by insects more likely which can prematurely end its life.
Beechwood ageing is used in the production of Budweiser beer but beech is not the source of flavour. In fact beechwood has a fairly neutral flavour and in the brewing process it is pretreated with baking soda to remove even this. The relatively inert strips of wood are then added to the fermentation vessel where they increase the surface area available for yeast. It is the contact with yeast that produces the flavour in the beer, not the beech itself.
Beechnuts can be used very effectively as a thrifty alternative to pine kernels to make pesto. Collect one trouser pocketful of beechnuts. Shell them over a large cup of tea with a friend, toast the kernels over a medium heat in a dry pan, then grind with a pestle and mortar (surprisingly easy once toasted). Chop 4 sprigs of basil each about the size of your hand - roughly half a supermarket pack. Add to this a finely chopped small clove of garlic and a good pinch of salt and freshly ground black pepper. Then shave (with a peeler) or grate a lump about the size of the end of your thumb of some hard salty cheese such as Pecorino or Parmesan (a supermarket basic range imitation will do fine). Finally add a good slug of extra virgin olive oil and it's time to say "proper job". It makes a ramekin full which doesn't seem a lot but it is so packed with flavour that it goes a surprisingly long way.
Sycamore is a member of the maple family which is why the leaves look a bit like the Canadian flag. Although sycamore doesn't have the striking red autumn colour of other maples, the young leaves and developing seeds are a vivid red colour which is caused by similar red anthrocyanin compounds.
Research suggests that sycamore was common in Britain up to Roman times but then died out due to the warming climate apart from some mountainous regions such as in Scotland. During the Tudor period it is thought to have been reintroduced from southern and central Europe by landowners looking for a rapid-growing tree for their estates and was found to be salt-tolerant - essential in Cornwall.
Sycamores like moist soil and the young trees need a lot of water (equivalent to an inch of rain per week) to get established. For this reason, sycamores are very often found along streams or in low-lying meadows that collect water. Once their roots grow deep enough, the mature trees can withstand drought by tapping into underground moisture.
Sycamores leaves can sometimes be seen with black dots. This "tar spot" fungus reduces the efficiency of the leaves slightly but overall seems not to harm the tree significantly. The fungus overwinters on fallen dead leaves and its spores are released in spring to infect new leaves.
Since its reintroduction, sycamore has spread widely as the seeds are extremely fertile and able to grow just about anywhere where the ground is sufficiently wet. In particular they can grow within the shade of the parent tree, creating dense cover that crowds-out other species. In some areas it is regarded as an invasive weed.
Sycamore flowers are pollinated by flies such as bluebottles rather than the wind. Within the female flower, two of the carpels (reproductive parts) are fused together. These develop into the pair of fused seeds with their "wings" at an angle. When the seeds fall, this creates the "helicopter" action that allows the seeds to be caught and carried by the wind as they slowly spiral downwards.
Sycamore seeds contain a biochemical compound known as hypoglycin A which is poisonous to horses. If a horse eats large numbers of sycamore seeds, this can cause a muscle condition known as Atypical Myopathy. In the most extreme cases, the horse can die from a heart attack.
Sycamore timber was traditionally used for milk pails as it does not impart any flavour or colour. It is still used today for kitchenware and is recognisable by the light colour and fine grain.
From April to June, white flowers of Greater Stitchwort can be seen along hedgerows and paths. The petals are quite distinctive as each one is split almost all the way to create pairs - most of the flowers typically have 5 pairs.
Greater stitchwort and lesser stitchwort both grow in similar places but they are fairly easy to tell apart. The flowers of greater stitchwort are larger (2-3cm across whereas lesser stitchwort flowers are often less than 1cm across) and the petals are rounded at the tips (lesser stitchwort petals have pointy ends). Greater stitchwort also flowers earlier in the year (from mid-March) although the flowering times of the two species do overlap in May.
The name stitchwort dates from mediaeval times when it is likely to have been believed that it had powers to cure an exercise-induced stitch. Other common names for Greater Stitchwort include "star-of-Bethlehem" (due to the shape and perhaps Easter flowering time) and "poor-man's buttonhole" for budget weddings. It is also known as "wedding cakes" but that may be more due to the colour than anticipation of what a buttonhole might lead to. The seed capsules can sometimes be heard bursting open in the late spring sunshine which gives rise to names such as "snapdragon" and "popguns".
Like its domesticated relatives, wild garlic grows from a bulb. To distinguish it from other wild plants from the onion/garlic family (such as the three-cornered leek), the species sometimes just called "wild garlic" (Allium ursinum) is often known by the name ramsons or broad-leaf garlic. The scientific name (meaning bear leek) is because the bulbs are thought to be a favourite food of brown bears on the European mainland.
Unlike their more versatile narrow-leaved cousins the three-cornered leeks, ramsons grow mainly in shady places such as woodland. Their broad leaves are solar panels that have evolved to capture the weak winter light early in the year before the trees are in leaf. They are an indicator that woodland is ancient and has provided a shady environment over a long period to colonise.
Despite the pungent smell, the leaves of wild garlic are quite delicate in flavour so can be used quite large quantities in cooking or more sparingly within salads. They are at their most fiery early in the season. As well as a garlic flavour, the leaves have a slight (though not excessive) bitter note which can be balanced against sweet flavours (e.g. tomato or roasted pepper) or salty flavours like bacon to cut through a rich sauce.
Wild garlic is best harvested in early spring before it flowers and the leaves start to die off. Unlike domestic garlic, the leaves are generally used rather than the bulb, which is very small. Note that there are some lilies that look very similar and are poisonous! If it doesn't smell strongly of garlic/onions, then it's not wild garlic and should be avoided. A schoolboy error is to rub the leaves between fingers where the smell lingers so a subsequent poisonous lily leaf could be misidentified.
Wild garlic can be preserved as a frozen paste for use as a cooking ingredient throughout the year. Simply whizz up roughly chopped leaves in a food processor with enough olive oil to make a fairly thick paste and then freeze this in an ice cube tray (or slightly larger silicone moulds if you have them). Standard cooking olive oil will do for this (it's a waste to use extra-virgin as the powerful garlic will mask its flavour). Turn out the frozen blocks into a bag and keep in the freezer. They can then be used as garlic "stock cubes", added just before the end of cooking.
Wild garlic has been found in settlements dating as far back as the neolithic period which given its springtime abundance and aroma is not that surprising. Its culinary use was eventually overtaken by domesticated garlic which first arrived with Mediterranean traders and had the advantage that the bulbs could be stored for relatively long periods.
If cows eat wild garlic, this flavours their milk. Whilst this is definitely not what's wanted for tea or cornflakes, the butter made from it is more useful. This means of producing garlic butter became popular in Switzerland in the 19th Century.
All plants in the onion family are poisonous to dogs including wild garlic. This is one of the reasons that feeding dogs human foods (many of which contain onion such as gravy powder) is not good for them. Garlic is extremely toxic to dogs and cats and the consumption of even a small amount can lead to severe poisoning. Keep dogs away from wild garlic and wash their paws if they come into contact with it.
You can make impressively green pasta with wild garlic and the garlic flavour goes well with most pasta sauces. Whizz up some wild garlic leaves with olive oil to make a thick paste (or retrieve some of this from the freezer and zap in the microwave to defrost). Whisk an egg and add roughly the same amount of your wild garlic paste as the egg. Now keep adding plain flour until you reach a stiff dough (stiffer than bread dough). Roll out fairly (but not excessively) thin keeping it coated with plenty of flour to stop it sticking. Roll it up into a Swiss roll and then cut at 1cm intervals with a sharp knife. Unroll all the strips into a floured surface first and then quickly drop them into boiling water. It will be done in just a minute or 2 (as soon as it floats) so get the strips in at the same time and have your pasta sauce made and ready to go before you cook the pasta.
In a small food processor, whizz approx 20g of Italian-style hard cheese (Parmesan or Pecorino). Optionally whizz in about the same amount of any toasted nuts (nice but not vital). Next whizz in 50g of wild garlic leaves. You can also add 10g lemon balm leaves if you have it growing in your garden. Add zest of a lemon, juice of half the lemon and whizz in a couple of glugs of olive oil to the desired consistency. Finally whizz in salt and pepper to taste.
Make your own super-quick fresh pasta with 200g plain flour, 4g salt, 1 egg and enough water to form a smooth dough. Use a good dusting of flour and roll out thin. Dust again, roll up into a Swiss roll and cut across at 1cm intervals to form spirals. Unravel each and drop the squiggles into boiling water. Done when it floats (about 2 min).
For such a widespread tree, the oak is surprisingly inefficient at reproducing naturally. It can take 50 years before the tree has its first crop of acorns and even then, the overwhelming majority of the acorns that it drops are eaten by animals or simply rot on the ground. Squirrels play an important part by burying acorns and occasionally forgetting a few which have a much better chance of growing than on the surface.
The older an oak tree becomes, the more acorns it produces. A 70-80 year old tree can produce thousands. Acorns are high in carbohydrates and as well as being a staple food for squirrels, they are also a really important food for deer and make up a quarter of their diet in the autumn.
Tannins are natural preservatives. The reason why red wine keeps much longer than white is that the grape skins that give the red colour also contain tannins. Oak leaves, wood and acorns all contain a high level of tannins. When wine is aged in oak, the wooden barrels release more preservative tannins into their contents.
The (leather) "tanning" process got its name as it involved extracting the tannins from acorns or oak bark and soaking these into animal hides over 1-2 years to preserve them. From the brown oak juice containing the tannins, the colour "tan" was named and from this the expression "sun tan" arose.
The high levels of tannins in oak make large amounts of oak leaves or acorns poisonous to cattle, horses, sheep, and even goats, but not to pigs as they were domesticated from wild boar which were adapted to foraging in the oak forests, like deer. Acorns were also eaten by people in times of famine. The acorns were soaked in water first to leech out the bitter tannins and could then be made into flour.
Wood from the oak has a lower density than water (so it floats) but has a great strength and hardness, and is very resistant to insect and fungal attack because of its high tannin content. This made it perfect for shipbuilding.
Oak was often associated with the gods of thunder as it was often split by lightning, probably because an oak is often the tallest tree in the area. Oak was also the sacred wood burnt by the druids for their mid-summer sacrifice.
Chestnut trees deciduous but when in leaf, are recognisable by their large, long leaves with serrated edges. In September and October they can also be recognised by the nut cases which are spiky all over (conkers have infrequent spikes with bald areas in between) and the spikes are sharp.
The chestnut tree originated in Sardinia and there is evidence of its cultivation by humans from around 2000 BC. It was introduced into Britain by the Romans who planted chestnut trees on their campaigns to provide an easily stored and transported source of food for their troops.
In England, the chestnut was originally known as the chesten nut. Both this and the modern French word châtaigne descend from the Old French word chastain.
Unlike many nuts which are designed to last through the winter and then germinate in the spring, chestnuts germinate in the autumn and waste no time putting down some roots. The leaves and stem follow in the spring and their established root system gives these a head start.
Since chestnuts don't need to hang around for a long time on the ground, they are nutritionally more similar to a cereal - containing principally starch and sugars - than a typical nut. They contain very little fat and are consequently much less calorific than other nuts: the kernels contain around a third of the calories of a similar weight of other nuts.
The size of the nuts from wild British chestnut trees is quite variable but the largest rival the nuts sold in supermarkets. Nuts that are very flat or less than the girth of your little finger are not worth harvesting; anything bigger is viable. A painless way to extract the nuts is to grip the husk between your feet and rub it between your boots or against the ground. This saves having to handle the spiky husks as the spikes are very sharp and tend to break off under the skin to leave behind splinters. Often the husks contain one (fairly round) large nut surrounded by several small, flat nuts, so it's worth squeezing out quite a few husks to get the larger nuts. Discard any nuts with holes in (as they will contain maggots) or that are very dark in colour - the fresher ones will be "chestnut" brown rather than dark brown.
To roast chestnuts, prick each of your chestnuts with a skewer or slit the shell with a knife - this is vital to stop them exploding (and disappearing into dust). Bake them in a hot oven for at least 10 minutes. Wild chestnuts are harder to shell than the shop-bought variety as the shells are much thinner and the nuts are often smaller. An easier way to separate the edible part from the shell is to simply slice the shell in half and then scoop out the contents with the point of a knife blade. Also this way, the bitter pith covering the outside of the nut is left behind in the shell. The contents of the nut should be fluffy and pale yellow; discard any that are brown. Separating the flesh from the shells is a fairly tedious process, but with a few friends armed with large cups of tea, a formidable amount of chestnut can be extracted which can be used to make stuffings, soups or whizzed into flour and added to bread recipes. It also freezes nicely so it can be stored up for Christmas recipes.
The buzzard family is quite closely related to hawks and consists of a number of different species which occupy different habitat niches (e.g. colder countries further north). The buzzard species we see in the UK is the common buzzard. This is one of the largest birds of prey in Britain with a wingspan of over 4 feet.
The name buzzard is from mediaeval English buisart which itself came from the Old French word buson. It is based on the Latin word for hawk or falcon buteo hence its scientific name is Buteo buteo.
Buzzards are not quiet birds! Their long, loud "pieeuuu" call can be often be the first thing to give away their presence and is one of the easiest bird calls to remember. It is thought that the original Latin word for buzzard was probably an onomatopoeia (i.e. an imitation of the bird's call) within the constraints of what was deemed an acceptable Latin word (suggesting "pieeuuu" would probably have resulted in being fed to the lions!).
Buzzards were once thought to be a threat to game birds and were actively shot. During the 1950s-60s, the combination of myxomatosis nearly wiping out one of their main food sources and use of pesticides such as DDT caused further decline in the buzzard population. Since then the population has gradually recovered and buzzards are now the commonest and most widespread bird of prey in the UK.
A large proportion of buzzards diet is earthworms and carrion and consequently they have a reputation for being lazy and scavengers. However, when they need to be, buzzards are formidable predators. Diving on rabbits and small mammals from a slow or hovering flight, or from a perch, they nearly always make the kill on the ground.
In a natural habitat, buzzards perch at the top of trees to survey the surrounding fields. Their brown-and-white pattern camouflages them quite well so it's quite common for walkers to inadvertently disturb what turns out to be a huge flapping monster just feet away. Telegraph poles provide a perfect alternative to trees without any cluttering branches so buzzards can often be seen perched on the top, unfazed by cars passing beneath.
Buzzards breed once they reach 2-3 years old. During their breeding season in spring, male buzzards create spectacular aerial displays to impress females by soaring high into the air and dropping suddenly towards the ground. The birds then pair for life.
A pair of buzzards have a territory which includes a number of possible nesting sites which can be as many as 20. They move nesting site each year which prevents a buildup of nest parasites such as bird fleas. The new nest is decorated with fresh green foliage.
Robins are able to hover like kingfishers and hummingbirds and use this skill when feeding from bird feeders, which they are unable to cling to.
Robins are also able to see magnetic fields. Receptors in their eyes make magnetic fields appear as patterns of light or colour which allows them to use the Earth's magnetic field for navigation. They only seem to use their right eye for this as the left half of their brain (linked to the right eye) does the processing.
Unlike many birds that just sing in spring, robins sing nearly all year round. In fact during winter if you hear birdsong, it's most likely to be a robin. Despite how cute robins look, they are actually very territorial and the chirp is an aggressive warning to any would-be intruders not to even think of trying it. When robins don't sing, this a sign that their body fat reserves are low and they are conserving what little they have left until food becomes more plentiful.
The tradition of robins on Christmas cards is thought to arise from Victorian postmen wearing red jackets. Consequently they were nicknamed Robins.
The Cornish name for the bird is rudhek from rudh = "red" (in Cornish, "dh" is pronounced like the "th" in "with"). Cornish place names like Bedruthan, Ruthern and Redruth are all based on the colour red.
Rooks can be distinguished from other members of the crow family by their pale, hairless, pointy beak (other members of the crow family have black beaks and also a moustache on the top of their beak).
Rooks nest in colonies and are one of the most social members of the crow family. Scientists have found that rooks are happy to work cooperatively to solve problems (e.g. each pulling on a separate string to release food).
Experiments have shown that rooks are able to use tools to solve problems, choosing tools with optimal sizes and shapes to solve a problem. They are also able to adapt tools e.g. bending a wire to make a hook to retrieve food.
Rooks eat pretty much anything but their primary food source is earthworms and insect larvae which their beak is evolved to probe for.
Skylarks are the most common member of the lark family in Britain and are often known simply as "larks".
Skylarks are one of the most widely distributed of all British birds, found from coastal dunes to mountain tops. In Cornwall, they can be seen both in coastal fields and on Bodmin Moor. The coastal heath is a particularly good habitat for them, being mild but with fairly short vegetation in which they can hunt for insects.
The phrase "to lark about" may have its origins in the aerobatics of the skylark. At the start of the 19th Century, young boys who played about in the rigging of ships were known as "skylarks". The use of "to lark" as a verb can be traced back as far as the early 19th Century. By the middle of the century, it had reach America where "larking about" is first recorded.
In late spring and summer, listen out for the characteristic song of skylarks hovering high above the ground. The rapid song takes place in quite a narrow frequency range but can contain more than 450 syllables used in highly variable patterns. This is the reason it sounds a bit like the "modem" devices used to transfer digital data as an audio signal.
The phrase "up with the lark", used to describe early risers, dates back to at least the 16th century. Skylarks are the first birds to sing in the dawn chorus, often whilst it's still dark.
The collective noun for larks ("an exaltation") dates back to "The Book of Saint Albans" printed in 1486 which provided tips on hunting, hawking, and heraldry. It also included "a murmuration of starlings", "an unkindness of ravens" and "a clattering of choughs".
During mediaeval times, skylarks were eaten and there are records of the food price for larks from the 13th Century onward. Larks were captured by dragging nets across fields at night, not unlike modern commercial fishing techniques.
Almost all European countries have reported a rapid decline in lark numbers over recent years. In Britain, two-thirds of the population has disappeared in 30 years. This is thought mainly to be due to intensive agriculture and particularly the autumn sowing of cereals. When cereals were sown in the spring, the fields of stubble that remained after harvest provided an environment where larks could nest during the winter.
Lark shooting was a popular sport in Victorian times. Revolving mirrors were used to attract the migrating birds, which would hover over the mirror. There are records of over 1,000 birds being shot at a single mirror in a day. Despite being flagged as high conservation concern on the the IUCN Red List, at the time of writing in 2020, skylarks can still be legally shot in France and still are in large numbers.
The grey heron is an unmistakably massive bird with a 6ft wingspan and yet weighs in at only 1-2kg. The call of the heron is equally unsubtle - a loud croaking "fraaank" noise that is more like grating metal than the sound of birdsong. Herons are most commonly seen in or near freshwater where they hunt for fish. The number of breeding herons has been steadily growing in the UK due to mild winters as they struggle to feed during cold weather when ice forms a barrier on the surface of water.
Although herons primarily eat fish, they will eat frogs, rodents, moles, ducklings and even baby rabbits! They are quite brave birds and will venture into gardens and parks to eat the ornamental fish. They have also been known to visit zoos to steal fish during penguin and seal feeding.
Herons nest in tree-top colonies known as "heronries" where they make a large nest from twigs. It is not unusual for a single tree to contain as many as 10 nests and the overall colony can reach over a hundred nests. The herons re-use their nest for as many years as possible until it gets blown away by a storm. It is unwise to stand beneath a heronry as the birds defend their nests by regurgitating half-digested fish on those below!
In mediaeval Britain, roast heron was a prized dish reserved for aristocratic banquets. In Tudor and Elizabethan times, hunting herons with peregrine falcons was considered a royal sport which resulted in the population being protected from peasants who might otherwise have caught and roasted them.
The English surnames Earnshaw and Hernshaw originally meant "heron wood" and the surname Herne is also a corruption of Heron.
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