What kind of crops and livestock were traditionally raised on the estate?

Traditionally, estates were often self-sufficient operations that produced a variety of crops and raised livestock to support both the household and the local community. Common crops included grains like wheat, barley, and oats, which were essential for making bread and feeding livestock. Additionally, estates typically grew root vegetables such as potatoes, carrots, and turnips, which provided sustenance throughout the colder months. Fruit orchards were also a common sight, with apples, pears, and plums cultivated for both fresh consumption and preservation.

When it came to livestock, estates usually raised cattle, sheep, and pigs, each serving a distinct purpose. Cattle were prized not only for their milk but also for their meat and hide, while sheep provided wool for textiles and lamb for food. Pigs were often raised in smaller numbers, efficiently converting kitchen scraps into meat. Free-range chickens were a staple as well, offering a steady supply of eggs and meat. The combination of crops and livestock created a harmonious cycle of agriculture, where the waste from animals could fertilize the fields, ensuring a sustainable and productive environment on the estate.