
There is a bridge here which takes pedestrian traffic over the canal.
Aldridge Wharf Bridge | 1 mile, 2¾ furlongs | |
Tongues Meadow Bridge Narrows | 1 mile, ¾ furlongs | |
Hopley's Bridge | 7 furlongs | |
Middlemore Lane Pipe Bridge | 5¾ furlongs | |
Linley Lodge Industrial Estate | 4½ furlongs | |
Brawn's Works Bridge | ||
Winterley Bridge | 1½ furlongs | |
Daw End Winding Hole | 2½ furlongs | |
Daw End Bridge | 3¼ furlongs | |
The Boathouse PH (Daw End) | 3½ furlongs | |
Manor Arms | 4 furlongs |
Amenities here
Amenities nearby at Linley Lodge Industrial Estate
Amenities nearby at Winterley Bridge
- Birmingham Canal Walks — associated with Birmingham Canal Navigations
- Sixteen walks along the Birmingham Canal Navigations with a detailed description, history and photographs.
Mouseover for more information or show routes to facility
Nearest water point
In the direction of Longwood Junction
In the direction of Catshill Junction
Nearest rubbish disposal
In the direction of Longwood Junction
In the direction of Catshill Junction
Nearest chemical toilet disposal
In the direction of Longwood Junction
In the direction of Catshill Junction
Nearest place to turn
In the direction of Longwood Junction
In the direction of Catshill Junction
Nearest self-operated pump-out
In the direction of Longwood Junction
In the direction of Catshill Junction
Nearest boatyard pump-out
In the direction of Longwood Junction
In the direction of Catshill Junction
Wikipedia has a page about Brawn's Works Bridge
Head cheese or brawn is a cold cut terrine or meat jelly, often made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, that originated in Europe. Usually eaten cold or at room temperature, the dish is, despite the name, not a dairy cheese. The parts of the head used in the dish vary, though commonly do not include the brain, eyes and ears of the animal used. The tongue, and sometimes the feet and heart of the animal may be included; the dish is also made using the trimmings from more commonly eaten cuts of pork and veal, with the addition of gelatin to the stock in order to act as a binding agent. Head cheese may also be made without utilising the flesh from the head of an animal.
Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients; for instance, one version pickled with vinegar is known as souse. Historically, meat jellies were constructed of the cleaned (i.e., all organs removed) head of an animal, which would be simmered to produce a stock naturally gelatinous in nature; this would then congeal as the stock cooled. Meat jellies made in this manner were commonly a peasant food and have been made since the Middle Ages. Modern head cheese recipes may need additional gelatin, or more often require reducing, in order to set properly.