THE THATCHER

Once thatched roof buildings were common place and the craft was considered to be a basic skill of any competent farm worker. But sadly these days have long gone and thatching today is a specialised craft.

(Thatchers at work in East Stratton in the 1930s.)

There are many different ways of thatching, from the sharply angled and heavily ridged roofs of Norfolk to the soft curves of the West country. Reed is regarded as the prince of materials in the East while down in the West Country straw is the usual choice. Straw can be lain in one of two ways, for example in Essex, Kent and some areas of Sussex wheat straw is laid out with the stems in alignment but with their heads and butt ends in a random order, and no attempt is made to lay them in the same direction.

The straw is combed by using a long straw rake which gives the smooth flowing appearance that can be seen on the roofs. The criss cross pattern of stitches that lay along the ridge is another feature and this is done by using rods of hazel fixed with metal pegs.

In many parts of Devon and Dorset the villages houses can be seen thatched in combed wheat reed, with is an alternative method of using straw. Here is is called Devon or Dorset Reed and is laid butt-end down and has a crisp, cropped appearance. Norfolk reed, however, appears to be similar to combed wheat reed, but the eaves and gables are not cut to shape, but are beaten into position with a "legget" to form a tapered profile.

The thatcher is the same as most other craftsman, in that he uses specialised tools which can vary from place to place, and depends on the material he uses to thatch the roof.