For an exciting festive twist this year, Father Christmas has been caught in a gust of wind and has come tumbling down the wrong chimney for Raby’s Christmas celebrations.

Instead of gathering in the Castle’s Entrance Hall, children will get to climb the grand staircase into one of Raby Castle’s most magnificent rooms, the Baron’s Hall which will be glowing with festive magic, for their special encounter with Father Christmas, featuring a performance full of singing, storytelling and laughter alongside a personalised gift.

Sophie Brown, sales and events manager at Raby Estates said: “Father Christmas is all topsy-turvy this year. He thinks that the sun always shines at Christmas, that Christmas puddings are made from baked beans, and that his sleigh is pulled by sausage dogs. Something must be done, or this Christmas might stay topsy turvy!

“This new, fun encounter with Father Christmas will take place in the grandeur of the Baron’s Hall, allowing our visitors to climb the beautiful staircase for the very first time, into this most magical space to meet Father Christmas and help us put Christmas the right way up.

“Last year, our family Christmas event sold out within a few days, so we’ve expanded the experience for 2025 to include extra slots, allowing even more visitors to enjoy the festive cheer at Raby.”

There will also still be accessible Father Christmas sessions in the ground floor hall at Raby Castle on selected dates to make the experience inclusive for all family members.

The Father Christmas at Raby Castle event will take place from 22^nd November with final performances on Christmas Eve. Tickets are priced from £30 for one child and one adult, and premium tickets also include access to the beautiful Walled Gardens and the expansive Deer Park for a festive stroll in the crisp winter air, as well as entry to tour Raby Castle, decorated for Christmas.

Raby Castle, Park and Gardens will be revealing more information and dates about its popular enchanted festive forest, festive afternoon teas, creative wreath workshops and its Christmas market for an extraordinary calendar of festive offerings.

For more information about Raby Castle, Park and Gardens and to sign up to the newsletter, please visit: www.raby.co.uk/raby-castle

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Rebecca, our Collections Intern from Durham University, was busy cataloguing items in the nooks and crannies of the Small Drawing Room, when she made this exciting festive discovery.

Nutcracker dolls originate from late 17^th century Germany, and were often given as gifts. This Bavarian nutcracker was from the time of the 9^th Lord Barnard, and carries the inscription ‘Lord Barnard, 1909.’ The interesting character was found with a broken jaw, which provided the perfect opportunity for Davina, currently undertaking a Conservation Placement from Durham University, to work her magic.

After cleaning off the years of dust, she used historically sympathetic solvents and adhesives to return the cheeky chap to his original form. Our collections team then photographed and catalogued him for future use, before returning him to the safety of his original storage place.

(collections image for cataloguing)

If you’d like to find out more about our Castle collections visit the blog.

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New festive recipe from Estate Chef, Tom Parry

Christmas is coming and to celebrate we caught up with Estate Chef, Tom to find out how to cook the perfect Christmas Pudding.

Preparation time: 1 hour
Cooking time: 4-6 hours
Serves: 6-8
Equipment & preparation:You will need 1.5ltr pudding basin, mixing bowl, spoon
Allergies: This recipe is vegetarian

Ingredients

• 100g Self Raising Flour
• 75g Butter, Softened (additional 20g to butter cooking container)
• 100g Muscovado Sugar
• 2 Medium Free-Range Egg
• 1 Apple (peeled, cored and small dice)
• 175g Raisins
• 175g Currants
• 100g Mixed Peel
• 40g Fresh Breadcrumbs
• 40g Mixed Nuts
• 45ml Brandy
• 1 Orange (Rind and juice)
• 1tsp (3g) Mixed Spice

Instructions

1. Measure the raisins, currants, and apple into a bowl with the orange juice. Add the measured brandy, stir, and leave to marinate for about one hour.
2. Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs.
3. Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts. Add the soaked dried fruits with their soaking liquid and stir well.
4. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.
5. Spoon into the prepared pudding basin and press the mixture down with the back of a spoon. Cover the pudding with a layer of baking parchment paper and foil, both pleated across the middle to allow for expansion.
6. To boil the pudding, put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a trivet. Place a long, doubled strip of foil in the pan, between the trivet and the pudding basin, ensuring the ends of the strip reach up and hang over the edges of the pan. This will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking.
7. Lower the pudding onto the trivet and pour in enough boiling water to come halfway up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
8. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil and replace with fresh. Store in a cool, dry place.
9. To serve, on Christmas Day, reheat in microwave, turn the pudding onto a serving plate. To flame, warm some brandy or rum in a small pan, pour it over the hot pudding and set light to it.

We will be selling our delicious Raby Christmas Puddings in the Stables Shop along with Raby Sloe Gin and Ginger Wine this year. The Shop is open Monday – Sunday from 11am to 4pm.

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Here is a round-up of our favourite items you can find in our Stables Shop:

ROCOCO CHOCOLATES
£5.95-11.95

These delectable goodies make the perfect gift for chocolate lovers. From special truffle collections to milk and dark chocolate, all beautifully wrapped in quirky packaging. Treat someone special to Rococo’s handcrafted, luxury items. Lord Barnard’s favourite chocolates!

ASSORTED CARDS AND WRAP
FROM £2.50

Give your presents a final flourish with our assortment of festive wrapping, ribbons, and cards. Explore our unique prints and designs in the Stables Shop.

SELECTED BOOKS
FROM £14.99

Winter is the perfect time to cosy up with a hot drink and a book. Get lost in the magic of words, whether you want to escape to the wild isles, perfect your cooking skills or enjoy the art of poetry, there is a lovely collection of books on display.

HANDMADE CERAMICS
£12.50-25.00

Give a lasting gift that a loved one can enjoy for the years to come. Browse our selection of handmade ceramics and homeware.

CHRISTMAS DECORATIONS
FROM £4.50

Looking for that something to give an extra sparkle to your Christmas display? We’ve got a variety of wonderful baubles, rocking horses, candles, toy soldiers and radiant items dotted around our Christmas Shop. We’ve even got a fairy for the tip-top of your tree.

HANDMADE WOODEN TOYS
£7.95 – 28.00

Our children’s corner is packed with games, activities and books for the whole family to enjoy. From puzzles to games , cuddly toys and sticker books.

HANDMADE MUGS
£16.99

Enjoy your daily brew in a special handmade mug from our Stables Shop.

RABY CHRISTMAS CAKES
SM £5.99
LG £19.99

We’ve got lots of Raby produce on offer this year. From Raby sloe gin to ginger wine and Christmas cakes. Take a piece of Raby home with you this Christmas.

Our Christmas Shop will be open daily throughout December from 10am – 4pm.

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Hidden in the Raby Castle archives, a handwritten ‘receipt’ book, dating back to the late 18th century, features a recipe for Lady Hewitt’s Mince Pies. Although we have yet to discover Lady Hewitt’s connection to Raby, her recipe was clearly a favourite that was passed on to the Countess of Darlington, who like many modern foodies, carefully copied the recipe into her own notebook for posterity. Lady Hewitt’s mince pies feature all of the traditional ingredients of a good mince pie: from mixed peel to currants, apples and of course a hearty slug of brandy!

Our Raby Castle Christmas Mince Pies will be on sale throughout December at the Stables Cafe and Refreshment Kiosk.

Here’s the recipe for you to try at home.

Raby Castle Christmas Mince Pies

Preparation time: Less than 30 mins

Cooking time: 20 mins

Serves: Makes 12 deep mince pies

Ingredients

For the pastry
375g Plain Flour
250g Butter, Softened
125g Caster Sugar, Plus 20g for dusting
1 Medium Free-Range Egg

For the filling
170g Bramley Apple, Peel, core and finely dice
1 Large orange (use zest and juice)
1 Lemon unwaxed, Cut rind with no pith, juice Half
100g Caster Sugar
120g Vegetable Suet
Pinch Sea Salt
225g Currants
75ml Brandy

You will need a deep muffin mould with 12 holes, a large round pastry cutter, and a medium pastry
cutter.

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
3. To make the filling,  boil the lemon rind in water until soft. Discard the water and fine chop the lemon rind.
4. Add the rest of the ingredients, allow to soak for 30 min, or overnight if possible to let the flavours develop. The mincemeat filling will last for up to 2 weeks in sealed jar.
5. Roll out the pastry to a 3mm/1/8in thickness. With the large round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
6. With the medium pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Brush with cold water and sprinkle with caster sugar.
7. Bake for 20 minutes, then transfer to a wire rack to cool.
8. Lightly dust with sugar.

Download our Raby Castle Christmas Mince Pies Recipe

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The tradition of bringing a tree into the home for the festive period started in 16th Century Germany, however in Britain it became fashionable in the mid 1840s when Queen Victoria & Prince Albert were pictured with their children around a decorated Christmas tree. Decorations may have moved on from candles and treats to the glass baubles and fairy lights of today, but for many of us Christmas is not the same without a real tree.

Here at Raby, we grow 5 species of Christmas tree.

In recent years Nordman fir has become the most popular choice with its dense green foliage and excellent needle retention. Fraser fir offers a more compact tree where space in the home is more limited but still with great needle holding ability. Norway spruce, seen by many as a traditional Christmas tree, offers a cost-effective option with trees sheared to give a well-shaped, bushy appearance and the smell many of us associate with a good, fresh tree. We also grow a small number of noble fir and blue spruce, both of which offer something a little different, with a blue-green tinge to the foliage.

Whilst the Christmas tree harvesting will get underway in late November, as we present trees for the Christmas Shop and to decorate Raby Castle and the gardens trail, the work to grow these trees began several years ago.

It can take 8-12 years to grow a good quality tree during which time regular weeding, pruning and shearing is required.

The trees are typically 20-40cm in height when planted and can be 4-14 feet in height when cut, offering a significant choice for our customers, to find a tree that will fit in most homes or gardens. Having a wide range of trees for people to select adds to the overall Christmas experience and it is great to see so many customers return year on year to choose their tree, often making it a day out with family and friends.

This year we are offering a recycling service in 2nd – 9th January, by which trees purchased from the Estate can be returned for chipping to be used on the paths or as a mulch. Whilst we are looking forward to the buzz of the Christmas period, we are also thinking ahead to the new year when we will begin to prepare the plantations and plant new stock to start the cycle once again.

Geoff Turnbull
Head Forester

The Raby Forestry Team

Brian Teasdale, Kevin Todd, Peter Archer and Trevor Slack

Forestry Team with Head Forester, Geoff Turnbull

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A Partridge in a Pear Tree

On our first of the Twelve days of Christmas, we celebrate the gardens. Although we have not managed to photograph a partridge in our pear trees, our gardens team take great pride in the historic Raby fruit trees. Pictured here in autumn 2020 our espalier pear trees, planted on a sunny south facing wall at the bottom of the walled garden.

Raby has a long tradition of fruit growing and in the temperamental climate of the north-east, some surprising fruits have been grown. Pears and apples might be expected, and other historic fruit trees and bushes still thrive including the Raby redcurrant created by the Head Gardener in the 19^th century, and a white Ischia fig, brought to Raby from Italy by William Harry Lord Barnard (later the 3^rd Earl of Darlington), which can still be seen in its purpose-built fig house, just along from the pears.

Figs were not the only exotic fruit grown at Raby and heated walls and specialist structures have seen crops of peaches, grapes and even pineapples grown successfully.

The Raby gardens have a fascinating history  of their own. During the pandemic they have been a haven for so many visitors and when we were unable to open the castle, became a place of safe participation in events as varied as open-air cinema, yoga and a Halloween trail. The gardens are so well-loved that in 2021 we will be launching a new Garden Tour looking at the history, planting and future of this much-loved space. Sign up to our mailing list to be the first to hear when the tour is launched.

Two Turtle Doves

According to Thomas Bewick, author of A History of British Birds, first published in 1797 …

“The note of the Turtle Dove is singularly tender and plaintive: in addressing his mate, the male makes use of a variety of winning attitudes, cooing at the same time in the most gentle and soothing accents; on which account this bird has been represented in all ages as the most perfect emblem of connubial attachment and constancy”.

With such symbolism, what better gift could a true-love bring on the second day of Christmas?

The library at Raby Castle has copies of both volumes of Bewick’s work on British Birds and his earlier work on a History of Quadrupeds.  Born in 1753 in Northumberland, Bewick was a tearaway child who frequently played truant from school, preferring to spend his time in the great-outdoors and in observing and drawing wildlife. He trained as an engraver, temporarily leaving the north-east to seek his fortune in London but was soon drawn back to his childhood home, Cherryburn, now owned by the National Trust.

At a time when engraving on copper plates was more common, Bewick preferred to work on wooden blocks – pushing the boundaries of wood engraving to their very limits. His intricate, life-like prints include the full range of British birds, interspersed with bizarre scenes as varied as a child blowing soap bubbles from a clay pipe to a convict wrestling with a demon en-route to the gallows!

But birds were clearly his passion. In the introduction to Volume 1 of a History of British Birds, he writes ….  “In no part of the animal creation are the wisdom, the goodness, and the bounty of Providence displayed in a more lively manner, than in the structure, formation, and various endowments of the feathered tribes”.

Three French Hens

Today our glimpse of the Raby Collections is of a tiny brass model of three hens and a cockerel. Rather than of French origin, they are believed to have been made in Germany at some time before 1883. The only clue to manufacture being a little stamp reading “Geschutz” on the base – meaning ‘protected’ – a 19^th century copyright system used in Austria and Germany.

Our three German hens (and a cockerel) are kept in the Duke’s Study at Raby Castle which can be visited on our ‘Behind the Scenes Tours’.

The study was last used by the 10^th Lord Barnard and closed up when he died in 1964 . It has remained a time capsule ever since.  The little model was possibly a souvenir, collected by earlier generations. In the 1870s and 1880s the 4^th Duke and Duchess of Cleveland were known to have regularly visited Germany, enjoying the historic cities and taking health cures in spa towns in the company of German nobles such as the Prince de Schwartzenberg, the Queen of Saxony and the Prince and Princess Bismarck who also visited them at Raby Castle.

The Duke’s correspondence and memoirs were transcribed by the Duchess after his death and chart these and other journeys. The couple were clearly enthusiastic travellers and describe every aspect of their travels, from the landscapes they travelled through to the conversations they had with the people they met. German crafts and toys clearly made an impression on the Duke as he mentioned them in his writing. This tiny model – which he seems to have used as a paperweight – is one of a number of  items dating from the 19^th century that were made in Germany  – perhaps a small reminder of their travels when the couple returned home.

Four Colly (or Calling) Birds

Today often written as ‘Calling birds’, early versions of the Twelve Days of Christmas list this gift as four ‘Colly Birds’ – a Colly Bird being a bird as black as coal – our blackbird.

In the 19^th century, many wealthy collectors embracing new scientific research actively sought to acquire and display natural history specimens from the UK and further afield.

Raby was no exception and traces of these animal collections still survive at Raby Castle, including a case displaying a variety of birds of many colours – black birds included. Many of these specimens were believed to be collected by Elizabeth, 1^st Duchess of Cleveland  (1777-1861).

This summer, student Dorothea Fox from Durham University carried out an internship at Raby during which she researched Elizabeth’s ‘Museum of Natural History’.

Here she summarises her findings in her blog Whatever Happened to Raby’s ‘Museum of Natural History’? So, on this fourth day of Christmas, why not settle back with a cup of tea and a mince pie and discover more about this fascinating aspect of Raby’s past.

Five Gold Rings

Of course these glittering rings are copper, rather than gold, but they form part of Raby Castle’s pre-eminent  – and therefore gold-star collection of furnishings and furniture in the medieval kitchen. Built in the 14^th century and remaining in use until the 1950s the kitchen remains a firm favourite part of any visit to the castle.

Part of the appeal of the kitchen lies in the array of gleaming copper pots, pans, urns and especially our collection of moulds of all shapes and sizes.

Foods set in a mould have been popular culinary showpieces from the medieval period onwards, evolving over the centuries to include dishes, from jellies and  mousses to ice-cream and blancmanges. Often highly elaborate, these decorative delicacies could be sweet or savoury.

A handwritten recipe book in the Raby collection dating from the 1780s shows that variety of uses such moulds could be put to ….  “Oysters in a Green Mould” used veal, spinach juice and oysters set with gelatine, “A Newmarket Pudding” set lemons and cherries with breadcrumbs, eggs and sugar, and the book contains several recipes for “Iceland Moss Jelly”; a fortifying food for invalids considered especially suitable for anyone suffering from a sore throat or bronchitis.

The shapes of the moulds vary, from ornate castles with turrets and towers, to tiny individual flowers, and of course the variety of decorative ring moulds. Many of the moulds are marked with the stamp of the maker and also a mark denoting the owner – here seen as the C for the Cleveland under Ducal Coronet – a reminder that during this period Raby Castle was owed by the Duke of Cleveland whose cook might well take their own kitchenware when they travelled to other houses.

Cleaning the copper at Raby is an annual task embraced with gusto by our volunteer team. The annual cleaning takes place just before the castle opens for the season and is traditionally an opportunity to catch up as a team and enjoy one another’s company.

For many during 2020, volunteering was impossible and as we move towards 2021 we take the opportunity to wish all of our volunteers a happy, safe and healthy year.

Whilst the Covid restrictions may mean that the annual copper clean for 2021 has to be very different, we look forward to presenting visitors with the much-loved view of a gleaming historic kitchen.

Six Geese A Laying

Tucked away in one of the porcelain display cabinets at Raby are a pair of charming little double-handled beakers. One of which depicts a variety of birds and animals in a stylised landscape including a simple but rather sweet depiction of a goose.

During summer 2020 four postgraduate students from the School of Museum Studies at Leicester University carried out a ‘virtual’ research placement at Raby Castle, helping us to better understand our Chinese and Japanese ceramics. This little cup was studied by budding curator Manle Li s as part of this project and her conclusions were fascinating. After studying the painting and the shape of the cup (and particularly the handles) in detail, Manle concluded that it was in fact a European example and that the birds and animals weren’t quite a match for the Chinese painting style. Her online research led to other examples of 18^th century two handled cups of the Chinese style in collections of the British Museum and the V&A which were the same, distinct shape.

Raby Castle enjoys regularly hosting student placements and even during the challenges of 2020 found a way to continue this tradition virtually. Placements provide an opportunity for focused research into collections that have been given limited attention in the past. We would like to take this opportunity to thank ALL of the students that worked with us in 2020 and look forward to working with the next cohort in 2021.

Seven Swans a Swimming

It takes a bit of searching to see how these fine slip-on ladies’ mules relate to the gift given on the seventh day of Christmas …. Although to the wearer it would have been perfectly clear.

Viewed from above, each of these embroidered red velvet mules depicts (not seven, but..) two Swans a Swimming.

Swans have held deep and symbolic meaning in England since Roman times; featuring in classical myth and legend, fairy tales and folklore. The shape formed by the necks of two swans facing one another can be seen to form a heart and swans have come to symbolise love, strength and loyalty…. A perfect token to be sent by a true love.

These exquisite shoes were made in around 1670. The swans and other motifs were embroidered on to red velvet. We don’t know who they belonged to, but in the 1670s the castle had been owned for around 50 years by the Vane family. Perhaps it isn’t too great a flight of fancy to speculate that one possible contender was Elizabeth Holles who married Christopher Vane, the 1^st Baron Barnard in 1676 – exactly around the time these sentimental shoes were made.

Eight Maids a Milking

During the first UK lockdown, a number of our willing band of volunteers who so tirelessly support Raby worked with our Curator on a project to understand more about the people for whom Raby Castle has been their workplace.

Transcription and analysis of some of the records relating to Raby’s servants at various points from the 1890s to the 1920s is helping to build up a picture of how life changed for working people during decades that saw major advances in domestic technology, not to mention political change and war on a scale that had never been seen before.

One such role that can be traced from the records is that of the Dairymaid. In 1900 Raby Castle employed two dairymaids. Jane Metcalf and Cissie Glendinning. Jane was 1^st Dairymaid with an annual salary of £26 – slightly higher than the corresponding role of 1st Kitchenmaid. Cissie  was in training as 2^nd Dairymaid and earned £10 a year.

Research into the archives suggests that rather than going “a-milking” the two dairymaids would have collected milk and eggs daily from Raby’s Home Farm. Their job was then the regular production of dairy products for the family and servants hall; churning butter, separating cream and making different cheeses for the household.

Jane and Cissie would have been expected to keep the dairy spotlessly clean and hygienic – in the preceding decades, advances in the study of chemistry and microbiology had greatly improved understanding of the scientific basis for food hygiene. The works of scientists such as Louis Pasteur soon impacted in a domestic setting and the nation became obsessed with the previously hidden world of bacteria and germs.

Jane is known to still have been working for Raby in 1908 (as seen on the wage record pictured here), although Cissie had been replaced by Margaret Mason – both women on the same salaries as in 1900.

The project to transcribe the Raby servants records continues, so that in future we can build up a clear picture of the working life of the estate. Thank you to all of the volunteers who have been involved.

Nine Ladies Dancing

Ever since its earliest origins, Raby Castle has been a place where people have been welcomed for music, feasting and dancing. Generations of the household and their guests were entertained from the rare stone Minstrel’s Gallery in the Barons’ Hall and over the centuries, parties, balls and concerts have continued the tradition.

During the 19^th century, visitors staying at Raby were encouraged to write in the castle’s visitors book. These incredible books are now housed in the Raby archive and are filled with witty comments, jokes and poems about the hospitality received.

Many visitors chose to reflect on their stay through drawings or paintings rather than words. Here, the illustrator Richard Doyle who was a regular visitor to Raby Castle,  states his reason for visiting in 1869 as “to Dream of Raby in the Olden Time”. Taking up two full pages of the visitors book, Doyle fills the space with illustrations of card games, sumptuous meals and here, his imagining of ladies and gentlemen enjoying a square dance.

Ten Lords A Leaping

Raby Castle has been home to many Lords and is currently owned by the 12^th Lord Barnard. It is not really known why in The Twelve Days of Christmas the Lords are ‘A-Leaping’ but it certainly implies a degree of energy and progress; leaping forward or leaping into action.

Type the word ‘Leaping’ into the collections catalogue for Raby Castle and one item ‘leaps’ out. Earlier this year our Senior Guide Keith Simpson revealed that his favourite in the Raby collections is the 17^th Century masterpiece ‘Marcus Curtius Leaping into the Gulf’ by Luca Giordano.

On our tenth day of Christmas,  Keith shares his passion for the painting which is on display in the Dining Room at Raby Castle. Read more here.

Eleven Pipers Piping

Look up in the Small Drawing Room at Raby Castle and you will discover clues to the room’s past use.

Much of the architectural detail of this room dates from the mid-18^th century when architects James Paine and Daniel Garrett worked at Raby.

Musical instruments abound with pan-pipes, a horn and a lute. In the  late 19^th century, the 4^th Duchess of Cleveland tells us in her ‘Handbook of Raby Castle’ that the room was used for music … but only in the morning!

Other symbols on the ceiling reflect different interests of the couple, including commerce and outdoor leisure. The room is still filled with art and artefacts that reflect the interests of the family in years go by, and in particular a love of horses and a celebration of the prizewinning racehorses that were bred in the 18^th and 19^th centuries on the Raby Estate.

Twelve Drummers Drumming

Our last item in the Twelve Days of Christmas series is this impressive Regimental Drum of the South Durham Militia.

The Durham Militia was formed in 1759 by the 2^nd Earl of Darlington, owner of Raby Castle, after retiring from the army the previous year.

Initially made up of 369 Militiamen who met monthly for training – carrying out their normal lives in between. In times of emergency, the Militia would be deployed as regular soldiers.

The Regimental Band was an important part of military life and the Durham Militia is no exception. This beautifully painted bass drum dates from after 1853 when the Durham Militia divided into the North and South Durham Militia but this was not the end of the story.

When the county’s famous Durham Light Infantry was formed in 1881, the North and South Durham Militia became the 3^rd and 4^th Battalions. Later generations of the family went on to serve in the DLI and their uniforms form part of the collections of Raby Castle.

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