All Creatures Great and Small Read online

  We had to drive ten miles over a desolate moor on the fell top and it was very dark when we rattled down the steep, narrow road into Ellerthorpe. The Wheat Sheaf was an unostentatious part of the single long village street, a low grey stone building with no light over the door, and as we went into the slightly musty-smelling hallway the gentle clink of glasses came from the public bar on our left. Mrs. Burn, the elderly widow who owned the place, appeared from a back room and scrutinised us unemotionally.

  “We’ve met before, Mrs. Burn,” I said and she nodded. I apologised for our lateness and was wondering whether I dare ask for a few sandwiches at this time of night when the old lady spoke up, quite unperturbed.

  “Nay,” she said, “it’s all right. We’ve been expecting you and your supper’s waiting.” She led us to the dining-room where her niece, Beryl, served a hot meal in no time. Thick lentil soup, followed by what would probably be called a goulash these days but which was in fact simply a delicious stew with mushrooms and vegetables obviously concocted by a culinary genius. We had to say no to the gooseberry pie and cream.

  It was like that all the time at the Wheat Sheaf. The whole place was aggressively unfashionable; needing a lick of paint, crammed with hideous Victorian furniture, but it was easy to see how it had won its reputation. It didn’t have stylish guests, but fat, comfortable men from the industrial West Riding brought their wives at the weekends and did a bit of fishing or just took in the incomparable air between the meal times, which were the big moments of the day. There was only one guest while we were there and he was a permanent one—a retired draper from Darlington who was always at the table in good time, a huge white napkin tucked under his chin, his eyes gleaming as he watched Beryl bring in the food.

  But it wasn’t just the home-fed ham, the Wensleydale cheese, the succulent steak and kidney pies, the bilberry tarts and mountainous Yorkshire puddings which captivated Helen and me. There was a peace, a sleepy insinuating charm about the old pub which we always recall with happiness. I still often pass the Wheat Sheaf, and as I look at its ancient stone frontage, quite unaltered by the passage of a mere thirty years, the memories are still fresh and warm; our footsteps echoing in the empty street when we took our last walk at night, the old brass bedstead almost filling the little room, the dark rim of the fells bulking against the night sky beyond our window, faint bursts of laughter from the farmers in the bar downstairs.

  I particularly enjoyed, too, our very first morning when I took Helen to do the test at Allen’s. As I got out of the car I could see Mrs. Allen peeping round the curtains in the kitchen window. She was soon out in the yard and her eyes popped when I brought my bride over to her. Helen was one of the pioneers of slacks in the Dales and she was wearing a bright purple pair this morning which would in modern parlance knock your eye out. The farmer’s wife was partly shocked, partly fascinated but she soon found that Helen was of the same stock as herself and within seconds the two women were chattering busily. I judged from Mrs. Allen’s vigorous head-nodding and her ever widening smile that Helen was putting her out of her pain by explaining all the circumstances. It took a long time and finally Mr. Allen had to break into the conversation.

  “If we’re goin’ we’ll have to go,” he said gruffly and we set off to start the second day of the test.

  We began on a sunny hillside where a group of young animals had been penned. Jack and Robbie plunged in among the beasts while Mr. Allen took off his cap and courteously dusted the top of the wall.

  “Your missus can sit ’ere,” he said.

  I paused as I was about to start measuring. My missus! It was the first time anybody had said that to me. I looked over at Helen as she sat cross-legged on the rough stones, her notebook on her knee, pencil at the ready, and as she pushed back the shining dark hair from her forehead she caught my eye and smiled; and as I smiled back at her I became aware suddenly of the vast, swelling glory of the Dales around us, and of the Dales scent of clover and warm grass, more intoxicating than any wine. And it seemed that my first two years at Darrowby had been leading up to this moment; that the first big step of my life was being completed right here with Helen smiling at me and the memory, fresh in my mind, of my new plate hanging in front of Skeldale House.

  I might have stood there indefinitely, in a sort of trance, but Mr. Allen cleared his throat in a marked manner and I turned back to the job in hand.

  “Right,” I said, placing my callipers against the beast’s neck. “Number thirty-eight, seven millimetres and circumscribed,” I called out to Helen. “Number thirty-eight, seven, C.”

  “Thirty-eight, seven, C,” my wife repeated as she bent over her book and started to write.

  A Biography of James Herriot

  James Herriot (1916–1995) was the pen name of James Alfred “Alf” Wight, an English veterinarian whose tales of veterinary practice and country life have delighted generations. Many of Herriot’s works were bestsellers and have been adapted for film and television. His stories rely on numerous autobiographical elements taken from his life in northern England’s Yorkshire County, and they depict a simple, rustic world deeply in touch with the cycles of nature.

  Wight was born on October 3, 1916, in Sunderland, in the northeast corner of England. Shortly after his birth, his parents moved to Glasgow, Scotland, where his father worked as a shipbuilder and as a pianist in a local cinema. His mother was a seamstress and professional singer. At age twelve, Wight adopted his first pet, an Irish setter named Don. The bond he formed with his dog led to his interest in veterinary medicine.

  Wight graduated from the Glasgow Veterinary College in 1939 at the age of twenty-three. After working briefly in Sunderland, the town where he was born, he moved to the town of Thisk in Yorkshire County, England, where he settled down. In Yorkshire, he met Joan Danbury, whom he married in 1941. The couple had two children. Son James Alexander, born 1943, would go on to become a vet and partner in his father’s practice, and daughter Rosemary, born 1947, became a family physician.

  Though he’d always had literary ambitions, Wight got a late start as a professional writer. Starting a family, serving in the Royal Air Force during World War II, and then establishing his own busy veterinary practice all delayed his literary debut. In 1966 at the age of fifty, he finally began writing regularly with the encouragement of his wife. After trying his hand unsuccessfully in areas such as sportswriting, Wight found modest success with the publication of If Only They Could Talk in 1970 and It Shouldn’t Happen to a Vet in 1972. He adopted the pen name James Herriot because self-promotion for doctors and veterinarians was frowned upon in England at that time. In the United States, his first two books were combined by his New York publisher and released as All Creatures Great and Small (1972), the volume that would make the name James Herriot famous. Within a couple of years, All Creatures Great and Small had been adapted as a successful film starring Simon Ward and Anthony Hopkins and as a long-running BBC program.

  Throughout the seventies, Wight released several writing collections in England as James Herriot. In the States, these volumes would be paired up and released under new titles as omnibuses, including All Things Bright and Beautiful (1974) and All Things Wise and Wonderful (1977). Wight declared his intentions to retire from writing life after publication of The Lord God Made Them All in 1981, but released a final volume, Every Living Thing, in 1992.

  Wight passed away in 1995 at the age of seventy-eight at his home in Thirlby, near Thisk, Yorkshire.

  Wight with his first dog, Don, a beautiful, sleek-coated Irish setter, as a puppy.

  Wight while he was at Hillhead High School. It was the strong discipline and fine standards of Hillhead that helped develop his optimism, work ethic, and ambition.

  Wight (center row, left) matriculated at Glasgow Veterinary College in 1933, qualifying as a member of the Royal College of Veterinary Surgeons in 1939. While there, he played on the football team.

  Wight at work with his son, James, who followed in his