Malcolm started making jams, marmalade and chutneys then progressed into preserving fruit and vegetables. He made a variety of marmalades including the basic Seville, various and mixed citrus fruits and even with whiskey. He tried preserving runner beans in salt but that failed as the beans went into mush. One treat was peaches preserved in brandy.

The wine was made mostly from fruit as that usually gave good results. Vegetable wines tended to be too dry for Malcolm's taste. Some of the wines made from flower petals could be quite nice. Malcolm usually had about 20 demijohns fermenting wine and a stock of about 100 bottles laid up for use.

		Demijohns placed near the radiator to encourage fermentation. This was in the early days before the refurbishment work in the cottage was completed.
		The cottage had been furnished by the time this picture was taken
		The winerack in the parlour with a cupboard below holding some of the winemaking equipment
		The winerack which could hold up to 100 bottles