(This column appeared in the Darlington & Stockton Times on 3rd November 2017, & the Gazette & Herald on 1st November 2017)
I associate conker time with the children going back to school, so it surprised me to read in Dad’s column of October 30th 1976 about the plentiful conker harvest, as it seemed so late in the year. But I’ve discovered that horse-chestnuts can ripen from August right through to early November, depending on the weather during summer.
As soon as they were ripe my three boys would begin conker-gathering but, unlike my own childhood, I recall few occasions when we actually turned them into competitive ‘stringed’ conkers for the school playground. I got into the habit of keeping a carrier bag on my person at all times for the inevitable daily conker-gathering. The bag solved the problem of finding mouldy, festering conkers in unexpected places like trouser pockets, coat pockets, school bags, washing baskets, toy boxes, down the sofa and who knew where else! It didn’t, however, solve the problem of having bagful after bagful to deal with (if you’ve ever experienced the death howl of a child discovering their treasured (mouldy) conker collection has disappeared, you’ll understand why I never just chucked them away).
I came up with an ingenious solution though. “Let’s make a Conker Garden!” I announced enthusiastically one day. The boys responded with unexpected delight. At last, they had something they could do with their conkers, and I would never have to touch a mouldy conker ever again.
For those of you experiencing a conker crisis, here are my step-by-step instructions on how to create your own Conker Garden. Please follow them very carefully:
Step one: Collect conkers in a carrier bag
Step two: Decide where your conker garden will be
Step three: Tip out your bag of conkers in designated spot
Step four: Repeat daily
It was a shame that we didn’t find a better use for them, as I had such fond memories of conker competitions myself. We did lace up a few over the years, but it just didn’t catch on with my boys and their peers, perhaps as a result of being brought up in an age where technology overtook traditional playground pastimes.
My brother was a great conker fan though, and according to my dad’s column, was determined to become the 1976 School Champion. Dad was ‘Coach Conker’ and had passed on the secrets of top conkering, such as soaking them in vinegar and keeping them in a drawer for a whole year, after which they emerged like shiny little brown balls of concrete. My dad taught him to drill his holes in exactly the right place (dead centre), and with the correct diameter (the same width as the string or shoelace it would hang upon. Too large would result in weakening the conker). The knot securing it had to be just the right size, not too big or too small. Points were scored by smashing another conker. So if you defeat one, you are a oner, defeat two, and you become a twoer and so on. If a twenty-sevener knocks out a forty-niner, it becomes a seventy-sevener, by adding all the points together, plus one for the victory.
Dad must have felt a surge of pride in seeing my brother’s prize conker on the brink of stardom. It had smashed many naïve young conkers to bits and had earned the esteemed rank of a 108er. But family hopes were dashed when his run came to a bitter end at the hands of a sneaky adversary who knew the trick of getting the strings tangled. This subversive tactic enabled him to yank my brother’s shoelace out of his grip and propel the conker onto the floor, where he promptly stamped on it. My brother was crestfallen, but this was a legitimate move in those days. The blow was softened when the sneaky boy’s young, softer conker only made it one more round before being demolished by the more deserving hard shell of a cultivated opponent.
The tradition of conker competition is still going strong in the form of the World Conker Championships hosted every year by the Ashton Conker Club in Northamptonshire. My brother might be saddened to learn that he would not be permitted to bring his own specially-prepared specimen as the club provides all the conkers and strings. But he will be pleased to know that deliberate string-tangling can lead to disqualification, and stamping on fallen conkers is no longer allowed.