spoon and a wooden bowl may be less common than before. Traditionally, cawl is accompanied by nothing more than a hunk of wholemeal bread and a chunk of cheese There is no standard cawl recipe, but in New Quay it was traditionally made on the beach on the first day of August as a special feast for the sailors of the village. One woman would oversee the making of the cawl in a large cauldron, while each family would contribute its portion of the ingredients - either a piece of beef or fresh garden vegetables. Because of the variety of vegetables available during the summer, cawl was considered to be at its best during this time of year and was known as Cawl Awst. Tregaron has its own cawl recipe, known as Tregaron Broth (Cawl Mamgu Tregaron). This is made from meat and vegetables boiled in water, except for the leeks, which are added later. The vegetables usually include parsnip, potatoes, carrots, swede, and white cabbage while the meat includes bacon and shin beef (beef shank). The ingredients are boiled together with oatmeal to thicken and left simmering for as long as required. The leek is added 10 minutes before serving and the cawl is left to boil. Cawl is a key part of traditional Welsh cuisine and Bobby Freeman noted that it forms "an unspoken part of life" in Wales. Dairy products Ceredigion is noted for dairy produce which is due to the quality of its pasture. In the past, milk would be sent daily to London to "quench the capital's thirst". As a result, Ceredigion also has an important dairy industry and, in addition to milk, is noted for its cheese and yoghurt. Gilli Davies notes that, in Wales, the system of transhumance meant that cheese production remained a farmhouse activity for longer than elsewhere in Britain. During the summer, butter and cheese making would form part of the economy of the hafod, the summer dwelling-place of the Welsh farmer (see Agriculture in Wales). The hafod would be located up in the hills, where the livestock would make the best of the summer grazing. However, the acid soils of the uplands (highland) mean that hard cheeses are less easy to produce and traditionally the drovers, who would take the sheep on foot to market in England, would often barter sheep for a hard cheese, usually Cheddar cheese, in