the nineteenth century and were stocked with plants bought as seeds from English seed catalogues. Orders would be delivered by train or mail coach. In this way popular English cultivars of fruit and vegetables were introduced into the county. However, by the 1800s Carmarthenshire had its own plant nurseries. After World War I, most of these gardens were abandoned but Aberglasney and Middleton (at the National Botanic Garden of Wales), have been rescued and replanted and are now open to the public, with plans to do the same with the garden at Abergwili. Families without a garden would often grow fruit and vegetables on an allotment. Holland notes that the allotment movement began as a means of feeding the poor and reducing the poor rate in agricultural districts, but that today they are a means of improving mental and physical health. He notes that this century they have become popular as a result of the organic movement. The National Trust created 60 allotments in Llandeilo in 2009, and community allotments were opened at Llannon in 2012. In 2011, Carmarthenshire County Council Policy & Resources Scrutiny Committee noted that concerns regarding food origin and quality, coupled with the current financial pressures, are some of the main causes for increasing demand for allotments and that the council wished to identify suitable plots of land for new allotments. Garden vegetables would be used to make cawl, this would be made with just vegetables or meat would be added. In Carmarthenshire, a vegetable cawl is called Cawl pen lletwad, and this was usually prepared when meat was in short supply. Tibbott has a note of such a cawl from Cwm-bach. Sometimes a cawl would need to be prepared quickly, and in this case the vegetables (and meat if added) would be cut into small pieces and boiled together. This type of cawl is known as Cawl ffwt a berw and Tibbott records such a recipe from Trelech. Potatoes were a staple garden vegetable and would be roasted or boiled. One example of a potato dish which Tibbott has recorded is called Cig ar wyneb tato, this is a dish of roast potatoes (Tato Rhost) where the potatoes are part boiled in a heavy saucepan and then covered with bacon rashers, with a thick layer of chopped onions or chives placed on top. The pan is covered with a closely fitting lid and cooked with