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London Road. The lookout window and bell turret are still visible to this day. It was soon superseded by a building further north. By the beginning of WWI, the station was manned by four officers, a steam engine, 1300 feet of hose and two hose carts. Horses had to be called for, when the latter could not be pulled by the men. The water pressure was very inadequate, so the water tower opposite Chequer Mead was erected. It has recently been converted to a residence.

Pre-dating the welfare state, friendly societies were formed to help members in times of need. In return for a weekly payment, members could draw out money in lieu of the wages they would not earn, if sick or out of work. The Ancient Order of Foresters was formed in 1857 in the Dorset Arms. Fifty years later it had a membership of nearly five hundred and an astonishing bank balance of over £10,000. An off-shoot of the Foresters was the Ancient Order of Shepherds, started by those members who could afford a higher weekly subscription for higher pay-outs. In 1864 they were joined by the “Princess Alexandra Lodge of Odd Fellows”. Just why these societies chose such extraordinary names is not known. The Temperance Movement was strong in the town in the mid C19th. Thomas Cramp, whose clock stands opposite the top of Railway Approach, was the leading light in the area. He was supported by Mr & Mrs Oswald Smith who opened a coffee house in Queens Road called the “Elephant’s Head”. It was later given by the Smiths to the town to house the third cottage hospital. Opened in 1901, it was renamed The Queen Victoria Cottage Hospital in honour of the monarch who had recently died. The Queen Vic, as it is now called affectionately, still plays an important part in the lives of the residents in the East Grinstead area, especially in the present pandemic. Long may it continue to do so.

• 125g butter, melted and cooled slightly • 2 tbsp milk • 2 large eggs, beaten • 100g grated carrot • 100g grated courgette • 100g wholemeal self-raising flour • 1 tsp baking powder • 1 tsp mixed dried herbs • 75g porridge oats

1. Preheat the oven to 180C, fan oven 160C, gas mark 4. Line a muffin tin with 8 paper muffin cases or squares of baking paper. 2. Mix together the cooled butter, milk and eggs. Stir in the grated carrot and courgette. The secret to successful muffins is to avoid over-mixing the wet and dry ingredients. 3. In a separate large mixing bowl, combine the flour, baking powder, dried herbs and porridge oats. 4. Stir the wet ingredients into the dry ingredients, taking care that you do not over-mix. Spoon into the muffin cases and bake for 25 to 30 minutes, until firm and golden. Cool on a wire rack.