Cascades Female Factory Historic Site

On a stunningly beautiful autumn day in Hobart I visited an extraordinary historic precinct that, in the past, I had walked by not wanting to be pulled down emotionally by the memories of appalling circumstances inside. I knew this site had been the unwanted residence of thousands of female convicts that the British government had despatched from the United Kingdom in the early 19th century. Typically these women were given 7 year or life sentences in the fledgling Van Diemens Land (later renamed Tasmania and now often referred to by its first nation’s people’s name of lutruwita) for crimes such as the theft of a handkerchief or a loaf of bread. They endured 6 months at sea on poxy ships before being offloaded like cattle on the wharves of Hobart Town and sent to one of, what were then known as, the female prisons, later referred to as Female Factories.

The Hobart based Female Factory is a place of global significance and listed as one of the 11 sites that together form the Australian Convict Sites World Heritage Property.

The site has been recognised by UNESCO since 2010. I suspect this recognition is the reason why the site is much visited. I was particularly surprised by the number of people who arrived for audio or self-guided tours, and the numbers who registered to learn from a trained and experienced guide. I took a guided tour and it was sensational – both the quality of the content and the delivery of the information were impressive.

There is little but story left at the site. The refurbishment of the site and erection of a state of the art visitor centre has been cleverly designed. Some of the original external sandstone walls remain but where they are absent, gabion walls have been constructed – their cages filled with sandstone rocks as a reminder the walls were once solid, thick and impenetrable.

Within the original ‘yards’ dividing walls were constructed of red brick and the gabion cages contain broken red ex-convict bricks.

Elsewhere the walls of cells and various rooms are marked either by tiles laid flat and lined along the ground, or by rows of broken lumps of dolerite rock.

During the tour we were encouraged to stand inside the ‘walls’ of the solitary confinement cells, some of which were too small for anyone over five foot tall to lie down. As appalling as these were, apparently the women could remain rebellious and stamp their feet in such a way as to be heard; they showed unity and their rythym infuriated their gaolers. All testimony to how you cannot kill the spirits of many women, however barbaric the treatment. Presumably their daily ration of a smidgin of stale bread was reduced even further.

Babies were removed from mothers not long after birth and left in a starkly cold nursery with minimal care. Icy water flowed down from the mountain and there was no provision for heating the water or the rooms. The mortality rate was 70%.

Enquiries were made at the time to determine why this was so. At one stage firewood for fireplaces was funded but the money and wood went missing. In the area designated for the nursery a couple of rusted iron ‘cots’ have been sculptured to remind visitors of life (and loss) in the Female Factory for much of the 19th century.

Elsewhere a rusted wash-trough alerts visitors to the washing area – where recalcitrant women were forced to wash the military and constabulary uniforms and those of free people in cold water. Such occasional sculptural symbols marking areas of activity were simple and clear.

The gaol was managed by a Matron who had her own house in the precinct. She worked to a misogynist Governor of Tasmania so I imagine she wasn’t a load of fun.

I tried to feel the sense of oppression the women and young girls (the British government would send young girls off for life sentences as well) must have felt. The prison was built in the coldest, dampest part of Hobart with high sandstone walls over which there could be no escape. I was fortunate to visit on a cloudless gorgeous day and without all the constrictive inner walls in place, many of which would have cast gloomy shadows even if a woman was walking in the open air. The experience was challenging but a reminder of the lack of progress in history. Australia, taking up Britain’s earlier practice of sending off unwanted people, continues to routinely imprison potential refugees, who escape from regimes and arrive by boats from Asia, onto specific Pacific Islands into dedicated prisons with no hope of ever being allowed to leave and settle in Australia. Children are amongst these people. So I looked at my Female Factory visit with a broader lens.

Across the site, in unexpected places, a cut fresh flower rested on the ground. Poignant. Vale. Unfortunately most of these women never did fare well. More information can be read on the Female Factory’s website here.

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Second hand stories from the Royal Tasmanian Botanical Gardens

Alas. A sorry tale. For health reasons I have withdrawn my voluntary services to the Food Garden of the Royal Tasmanian Botanical Gardens, and sadly must stop work in my own garden.  I know many readers have enjoyed learning and appreciating the changes at the Botanical Gardens as shown in blog posts over the past five years. When I started working there every Thursday, bright and early at 9am and then not leaving until 3pm plus, I was happily committed and dedicated along with fellow starter Neil. We couldn’t get enough of the experience and loved every Thursday – with considerable thanks to the encouragement and support and direction of our Co-ordinator, Adam.  However in the recent couple of years health issues have severely restricted my ability to contribute as in the past, and from now on it will be impossible.  But my fellow volunteers tell me all is not lost. From time to time they will forward on stories and photographs which, in turn, I can show you through this blog.

This week a friend reported: ‘We had a day with lots of visitors including a least one school group which I always enjoy. It was another day of weeding beds like the cabbage bed for me. We also weeded under the hazelnuts and in the new vegies beds in the photos that we planted a month ago.  The beds are looking good now that the seedlings are growing. They went in on the 14th March. For interest, the bunya pine is cordoned off because the cones are falling at present. I read yesterday in an indigenous ingredients recipe book that they can weigh up to 10kg!’

I am most appreciative for this report and I hope you enjoyed reading it.

Local readers from the Greater Hobart Area – can you give me any leads to a good gardener who I can pay to do work in my garden?

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A country garden south of Hobart

A country garden south of Hobart

Each of my fellow volunteer gardeners in the Food Garden at the Royal Tasmanian Botanical Gardens has their own story – and, of course, all involve gardening. Most of us have suburban plots or balconies but at least one is fortunate to have a much larger spread.  Recently I discovered more.

When people talk casually about Hobart, Tasmania often their reference is not specifically to Hobart City. People often don’t realise the Greater Hobart Area is comprised of three cities (Hobart, Clarence and Glenorchy) and one municipality (Kingborough).  The latter is located south of the City of Hobart and includes rural and urban vistas.  Within Kingborough, on the way to Huonville and Bruny Island, lies a wonderful patch of extensive gardening emulating an English country garden.

Where can you see photos?  Thanks to the social media site, Instagram, the glories are clear to see. Search here on Instagram for the Little Sissinghurst Garden: @ little_sissinghurst_garden. If you don’t have an Instagram account, open one: then by having an account you will have access to the delights of this garden.

Purcelle’s garden is a romantic-style Tasmanian country garden (food & flowers) inspired by Sissinghurst Castle Gardens in the United Kingdom. 

The owner started with 6 acres of a compacted horse field. For the past 5-6 years much hard work has been undertaken and the garden continues to evolve with the border of perennials only 18 months old. She has many more plans. Purcelle is a woman after my own heart. She says I love gardening and having my hands in the soil (good for the soul). I live on on 6 acres and aspire to have an English styled garden. With inspiration from Sissinghurst, I’m creating a rose garden, white garden, borders, food garden and a ‘Lime walk’ (using standard Acer Globosum as I couldn’t get any Lime trees). I’ve completed the English based @the_rhs Level 2 Certificate in Principles of Horticulture and @charles_dowding courses. I use no dig methods.’ Both these addresses can be searched on Instragram.

When you click on each photo in Purcelle’s Instragram, the information provided may be useful for other gardeners. 

One of Purcelle’s quotes is “The more one gardens, the more one learns; And the more one learns, the more one realizes how little one knows.” said Vita Sackville-West @sissinghurstcastlegardennt (this Instagram site was Vita’s former English home).

I strongly recommend you work your way through the comments on each of Purcelle’s photos and videos. There is much to learn and much about which to marvel.

What other pocket or paddock gems of gardens can be found around the Greater Hobart Area?

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Glorious pumpkins

The intertwining strands of pumpkin vines were ageing and looking distinctly seedy. It was time to strip the plants of their offspring and clear those pumpkin-covered garden beds in the Food Garden of the Royal Tasmanian Botanical Gardens.  Many hands make light work and a good team of us handled heavy fruit onto the truck heading off to charity (to the Hobart region branch of Loaves and Fishes), stood some inedible and large decorative pumpkins on a ledge, and heaved weighty strands onto the back of a truck destined for the compost heap.

Pesty oxalis weeds were painstakingly levered out from the soft soil keeping the seed-like bulbs intact – lose one tiny bulb and a happy new but unwanted plant emerges.  This long garden bed can rest before a winter planting is considered.

Harvesting offered a major boon for charity this week. A huge volume of produce was collected.

A cumquat https://en.wikipedia.org/wiki/Kumquat collection was undertaken in earnest.

After the fallen bright orange balls were picked up and the area beneath the tree raked, the way was clear for these fruits to travel off to a charity.  We all smacked our lips at the thought of cumquat marmalade and wondered how the charity will use them – will they cook them up or hand them out as is.

The giant re berried hawthorn tree attracted the attention of visitors.  Stunningly beautiful.

Beneath its shady spread the dead-heading of flowers and weeding were a couple of the jobs of the day.

As I left at the end of my working day, a mother and her children were foraging for food across a nearby green lawn. What a wonderful world.

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Vegetable plants grow in autumn

Typically autumn is a season when, in our food gardens, summer growth is removed to the compost and the soil prepared for winter and spring crops. It is a time when some plants slow down with not a few becoming dormant in the coming months. Nevertheless remarkable changes can be seen in the Food Garden of the Royal Tasmanian Botanical Garden; some wonderful examples.

Only two weeks ago I showed you the planned planting of a range of leafy vegetables. Remember? In straight rows in one garden bed, on the diagonal in another, and in a half circle in a third bed.

Two weeks later the plants are heaving heavenward and beginning to spread, a testament to the good soil preparation and appropriate fertiliser, blood and bone barriers to exclude the nibbling rabbits and wallabies, and regular watering. Each plant has settled in, its roots finding home.

If you are wondering why there is so much space between plants, the reason is simple: the plants will expand over coming weeks with enlarging leaves to fill the spaces. Other garden beds elsewhere displayed plants that were growing productively and everyone was weeding, weeding and then more weeding.

I noticed the pesty flick weed (Cardamine hirsute) is starting its season.  Starting as a tiny flat weed with small round leaves this unwanted plant soon sends up a spike, flowers then disperses its seeds disperse. Another common weed for the season is the petty splurge (Euphorbia peplus). The key to reducing infestations is simply to pull these plants out when tiny, roots and all. The euphorbia can be composted but the flick weed, if in flower, is better destroyed in some way so that it can’t reproduce. They are clever plants and often hide within or under other plants.

As usual, much produce was picked and taken away for distribution via a charity to people in need. The result of the work of the volunteer team was a Food Garden which looked stunningly beautiful on the blue sky day.

A new acquisition is a bushy Tasmanian Pepperberry tree (Tasmannia lanceolate), potted and on display in the courtyard at the end of the Food Garden. A very healthy specimen which should produce health crops of pepperberries.

If you live in Tasmania and haven’t visited the Gardens lately there is much to see and marvel at. I strongly recommend you enjoy the experience during our wonderful autumn days.

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Blue sky, sparkling sun on leaves and whispering breezes

Today’s volunteering work in the Food Garden of the Royal Tasmanian Botanical Gardens was a real joy: this was one of those days when I am truly happy to be alive. Much of my new enthusiasm for the work there now derives from the engagement, good organising, pleasant demeanour , hard-working hands-on approach, and can-do attitude of our new (temporary) Coordinator, Alice.  She is a breath of fresh air and clearly there is intention, purpose and strategy associated with what we do where and when.  The whiteboard in our shed lists tasks we can choose to tackle and off we go, seeking specific advice when we need. Terrific!

In past blogs I have talked about working in the tea plantation (with the camellia sinensis bushes); today I was faced with relatively raggedy bushes with leaves dropped off twiggy branches and dead stalks.

Ridding each plant of all the dead or almost dead ‘sticks’ was a  backbreaking task (the bushes are low, so the decision was whether to kneel or to stand and bend) but now the job is done it means that any goodness coming to the plant will go to the living stems and not try and provide nutrition for those spindly useless sticks. For this de-sticking process, a couple of other volunteers helped with the process and then undertook some light pruning.

Elsewhere beans were picked, and Tony was hard at working harvesting for charity: many kilos of quinces, zucchini, silver beet, and green leafy vegetables.

The coordinator mapped out a number of garden beds, brought a mixture of plants and these were planted so that beds will present a polyculture rather than monoculture. This should be instructive for those with one garden bed at home and wondering which plants can now be planted in the same bed.

Some of the seedlings that were planted today include: a mini red Cabbage, Redbor Kale, Blue Scotch Dwarf Kale, Russian Red Kale, Purple Sage, and Brussel Sprouts “Tasty”. The day was productive and many hands made light work of the planting.

If you want to plant a winter crop in your home garden, and you live in or near Hobart, then I recommend the value of visiting the Food Garden to see the other plants that were added today.

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Claude Monet and his passion

French artist Claude Monet painted water lilies in his garden on many occasions at the end of the 19th century and into the first couple of decades of last century. As an Impressionist, the quality of light affecting the colour of what he was seeing was what he felt compelled to paint. Many of the major art galleries of the world own a waterlily painting by this important artist.

As stunning and gorgeous as Monet’s colourful paintings are, there is nothing like the display of light on the colours of the waterlilies in the Royal Tasmanian Botanical Gardens. Tasmanians rejoice – come and see the ponds with the meandering ducks.

If you have always enjoyed Monet’s painting with his bridge across the waterlily pond, then the following scene should appeal.

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Activity in the Food Garden

The Food Garden at the Royal Tasmanian Botanical Gardens is looking beautiful at the moment; rich with produce ready for harvesting. The following two photos present the tip of the iceberg, as it were of the veggies that were picked this week. A truck laden with three of four deep of containers headed off for distribution to needy people.

Cutting out suckers and preparing garden beds for truckloads of compost were the main jobs, and a considerable amount of work was achieved.

After I left the Food Garden I wandered through other section of the Botanical Gardens  – all looking healthy and grand.

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Distillations

A few days ago and towards a special project, I helped with an investigation of the effect of various botanicals in gin.

A couple of decades or so ago Tasmanian entrepreneurs, using the state’s clean waters and essential ingredients, began to create whisky. Over time some of these boutique creators won international awards sometimes ahead of those in Scotland or Ireland. Horror, shock! The downside of producing whisky is that it takes years to distil a tasty dram or two. Producers considered other ways to make money more quickly to fund their whisky habits. Out of their thinking came a flurry of gin producers around Tasmania until now, when approximately 70 distilleries (around 80 whisky distilleries) are dotted across the state. Some have large and expanding operations and their names are well known.

With another person, I visited two distilleries: one in Cambridge and one in Richmond, both slightly north of Hobart, in the south east corner of Tasmania.

The following report is not an advertisement, the companies are unaware I am writing this blog post and there are no kick-backs. Quite simply I thought you might be interested.

First up we visited the tasting room of the Spring Bay label. For $15 we tasted 4 different gins with excellent service. The information provided was what we needed to hear in relation to the project under study. It was thoughtful and professional: a new fresh glass (not plastic) was provided for each tasting, and a glass of water was set out for optional use between tastings. We were also interested in the smells – did you know that if you smell your hand after smelling a strong smell it will free you up to smell the next.

We studied the vials containing samples of the botanicals used in various quantities to provide the distinctive but subtle flavours. Juniper is the botanical which all gin has before any selection of other botanicals (eg chamomile, coriander seed, pepperberry and many more) can be added. Juniper is typically imported from overseas and often from an area in Macedonia.

We started with the basic, standard gin before moving on to the gin with the delicate pink tint. Raspberries had been used in the process and, when drunk neat, a whisper of raspberries could be tasted in the gin. The third bottle was Pinot Gin, where the grape skins had been used in the process. This was my favourite. Delicious with somewhat of a hint of sultanas. Wonderful. The fourth tasting was a Sloe Gin.

The second company visited was the Killara distillery. This time we were welcomed by a happy shaggy sheep dog and then an extremely knowledgeable woman who guided us through five gins, after giving us a base nip of their vodka. Again, the service was professional and friendly, and the information was all we needed. No question was avoided.

I found it very instructive to taste the basic standard gin and then the gin with the triple load of juniper. Killara have started a tiny crop of their own juniper plants with the intention of focussing on 100% Tasmanian Gin. Currently they have a tiny supply of 100% Tasmanian Gin and this has been distilled on an apple cider apples base – and all the botanicals have been sourced in Tasmania. The next bottle we tasted was that designated Navy Strength, a gin with 57.5% strength – that was memorable! A Barrel Aged gin was an experiment; the gin sat in perused whisky barrels and produced a gin which seemed warmer and more rounded – very drinkable. After the straight gins with all their varieties we were offered a taste of the Bush Liqueur. I can imagine comfortably enjoying this drink around the campfire or on cold winter nights.

One of my take-away learnings was never again to add tonic or soda water or anything else to a gin, if I want to enjoy a gin for its own sake. Certainly gin can have mixers added or be merged into cocktails – but that is something else. Not a drink of gin.

The overall message for me from this ‘study’ was that visiting a cellar door and participating in a tasting is worth the effort – – and I mean tasting not drinking all that was poured into the tasting glasses. Being able to compare flavours between types has allowed me to home in on a flavour that suits me best. I have decided that turning up at the local bottle shop and taking pot luck is a waste of time.

By the way we made the visits on a week day and had the tasting rooms and informants to ourselves so that we could learn everything we wanted to know.

If you have never liked drinking gin, maybe the problem has been the tonic water or other mixers.

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Harvest time

Ever since starting volunteering work in the Food Garden of the Royal Tasmanian Botanical Gardens I have learnt so much, and the proof is in the harvests I make in my own garden.  This year, the bountiful volume of tomatoes of a number of varieties has almost overwhelmed me.  After making endless jars of sauce and relishes, kilos have gone to friends and neighbours – and the plants continue to produce. Quite wonderful.  The colours, textures and flavours enhance the pasta dishes, the sandwiches and the pizzas I prepare. Quite wonderful. 

The crop began this time last year when I saved the seed of various tomatoes then, in September, I popped them in soil in tiny pots to germinate. After transplanting into larger pots the plants grew in my sunny front porch until it was time to harden up outside my front door in real air. At the end of October they were in the ground and have sprouted along beautifully since then. You can search this blog for earlier posts on how to collect the seed – it’s so easy, foolproof and each year has yielded terrific plants and lots of tomatoes.  But this year I can see I planted too many – should have given away more plants!

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