Day Two of SVCA’s dig at Goldingham Hall started with the threat of severe weather. Luckily, the day turned out to be much brighter than expected, with lots of interesting finds and the revelation of new features. We were lucky enough to have Dr Carenza Lewis of Access Cambridge Archaeology on site today to guide us through the archaeology.
Trench A, lovingly known as the ‘pig’ trench, indeed produced more pig/boar fragments including this large jawbone.
Aldous and Abi also finally reached the bottom of the ovens, and initially it would appear this particular oven is three-tiered with the first one actually dug into the ground.
Elsewhere in Trench A, near the site of the original pig skeleton found in October, work continued with the removal of a large flint area (possible floor surface?) and the removal of a section of charred earth and chalk layer which produced a few pottery sherds.
This morning saw most of the work in Trench B focusing on the stepping back of one side due to the great depth of the ash-filled ditch. It was all hands on deck to get this done as quickly as possible and Ashley Cooper, owner of Goldingham, brought the muscle!
A new linear feature was also discovered, and one goal of tomorrow is to have a training session on proper recording procedures using this feature for practice.
In Trench C, Ellie and Jan continued excavating a possible post hole which was lined with a significant amount of flint packing.
And, at the other end of this trench is a rather perplexing series of features which currently is looking like a possible small pit cut into a ditch feature. This one really had us scratching our heads.
Hopefully, Phil will get to the bottom of this one tomorrow!
Tomorrow morning will be spent finishing off the jobs assigned today with the afternoon focused on finds washing and section drawing and planning.
The prize for sherd of the day goes to Nikolai, who found this whopper in the charred layer in Trench A.
Not bad for his first ever archaeological experience!
We’ve had really positive feedback from everyone involved and it’s only going to get better from here! Watch this space