BEEF-ROASTING FEAT

Hawera Star, Volume L, 7 August 1930, Page 2

BEEF-ROASTING FEAT

KNIFE TWO FEET LONG. Scenes reminiscent of Elizabethan England were witnessed recently at Coalpit Heath. Gloucestershire, when 5000 people from Bristol and elsewhere assembled on the village green for an ox-roasting festival. A huge lire was lit before dawn, and Mr. F. Tyler, of Stratford-on-Avon — who proudly claims that lie is England’s champion ox-roaster—began to make preparations for bis 160th feast. The beast was a heifer, which the champion declared was the finest specimen he had ever encountered in his 40 years’ experience of wholesale culinary. About 6 a.m. a thunderstorm temporarily interrupted the proceedings, but by noon everything was ready for the feast. Mr. F. G. Stone, president of the Gala Committee, auctioned the first cut to Mr. G. Rogers, amusement caterer of Chipping Sodbnry, who thus paid £4 11s for his flinch. Mr. Tyler, looking in his picturesque garb like a Druid priest at some sacrificial rite, stated that he regarded oxroasting almost as part of his daily round. His knife, which was two feet long, was reputed to have been used by Royalty at Loch Leven, in Scotland, half a century ago. During the day 500 21b loaves, half a owt. of salt, half a ewt. of butter, and 281 b of mustard were consumed at the feast, the proceeds of which were in aid of Bristol hospital. Ambulance men were present in ease of emergency, but digestions in the west are sound and there were no casualties.