The labor for November is often a butchering scene; typically, hogs. But another popular labor for November scenes in books of hours is that of feeding acorns or nuts “mast” to swine, as here and in the Très Riches Heures. In this image from the Morgan Library’s Hours of Henry VIII, as in the November scene form the Très Riches Heures, we see a man allowing swine to graze on the fallen acorns, while another man beats the trees with a stick to encourage the nuts to fall. Here too the trees are pollards, the lower limbs having been removed for their wood. Notice that both men are dressed warmly with strong shoes, leggings, warm shirts and hoods. November is not a balmy month, and those swine look ready for the butcher. Typically, one or two sows would be wintered over with a single boar, though the boar might be borrowed in spring from a neighbor in return for a young pig.
The November calendar page for the Trés Riches Heures du Duc de Berry (Cluny Musee MS 65 F11v) is one of the pages in the book of hours that the Limbourgs did not complete before they, and their patron Jean Duc de Berry, died June 15 1416 in Paris. Charles I, the Duc de Savoie, commissioned Jean Colombe to finish the central image of the November calendar page sometime between 1485-1489.
The traditional labor of the month for November is gathering acorns to feed pigs. You can see a similar image for the month of November in the British Library’s St. Mary’s Psalter Royal 2 B VII f. 81v.
The central panel features a pastoral scene of peasants harvesting acorns from oak trees, for the benefit of swine grazing beneath the trees. In the background on the left a château is partially visible on the bank of a river. The château has not been identified; it’s possible that Colombe relied on his imagination in depicting the château; it’s also possible that it’s not extant and therefor unrecognized.
The peasant on the left looks poised to hurl his stick into the trees, striking the ripe acorns so that they would fall on the ground to be consumed by the waiting pigs. Farther back, in the middle distance, two other peasants accompanied by sticks and pigs are engaged in watching the pigs, and in assisting the acorns to fall.
You’ll notice that the oak trees are very straight, and have had their lower branches lopped off in a practice known as pollarding. It was common in the middle ages in Europe to pollard oak and hazel nut trees by lopping off the lower branches every year or so; these could be used for firewood, and the tree would still grow and bear nuts. It also allowed more trees to be planted, because they could be planted closer together without lower branches inhibiting the growth of nearby trees.
November in Europe has a rich tradition of feeding acorns to pigs, and not just in the Mediterranean countries; Ireland and Britain both relied on acorns (and hazelnuts and hawthorn haws) as important fodder crops. The medieval Brehon laws of Ireland have specific restrictions and protections for the use of mast, particularly acorns. They were crucial in particular in terms of fattening pigs or “finishing” pigs before butchering. Green acorns were hazardous to horses and cows, and not really helpful to swine, hence the practice of harvesting ripe acorns, with the aid of stick or flail.
Acorns are still used to “finish” pigs destined for a later appearance as ham, even now.