tyro 2015-07-29 2:35
Hello Les,
An interesting note and two gorgeous photographs to accompany it!
The fabulous light is what makes your main photograph so appealing - the bright sunlight in the mid-ground which lights up the yellow/green fields and the distant part of the near field of cut crops and stooks of straw - in contrast to the slightly darker background and nearest foreground. And what a fabulously interesting and complex sky, studded with its thousands of brightly lit clouds disappearing off to the horizon. A very fine composition with lovely light and colours and exquisite detai;ls and sharpness.
And your workshop picture shows the end result of this harvested straw - a beautiful and traditional thatched building in its perfect rural setting.
Beautiful!
Kind Regards,
John.
P.S. Here's a question I've always wondered about: What straw is generally used (or which is the best straw) for thatching? Is it wheat or oat or barley straw? I believe reeds and rushes have been used in some parts of the World for thatching, but what's the preferred stuff in Devonshire?
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07-29-2015, 10:12 AM
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To tyro: Wheat for thatching
Hello John, thanks for you kind and comprehensive critique,it`s much appreciated.
I`m lead to believe that here in Devon that it is a modified form of wheat that is now being grown. In the past as you mention rushes were used although mostly for hay ricks which of course are now a far distant memory. Warm regards Les. 
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