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My father was in charge of the milk depot, and if there was extra milk he encouraged us to drink it.

We did not suffer so much lack of food as the town children. We were fortunate being in the country. I remember going to Mr De Garis from the Clos Hoguet, who had a crusher, with corn to be ground into flour. We had to take a little bottle of petrol (for the motor). My mother used to make ‘guie’, in patois, like a second-class porridge, which was very essential to our diet. It was so precious that my mother made it in the evening, and then took it upstairs into the bedroom to make sure it wasn’t pinched overnight
GORDON HOTTON

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