South Africa and the Transvaal War, Vol. 4 (of 8): From Lord Roberts' Entry into the Free State to the Battle of KarreeCreswicke, Louis
History
South Africa and the Transvaal War, Vol. 4 (of 8): From Lord Roberts' Entry into the Free State to the Battle of Karree
Creswicke, Louis
South African War, 1899-1902; Transvaal (South Africa) -- History
"Things are going on as usual. Every one is heartily sick and
tired of the siege. Colonel Plumer, with 1500 men, is only
about thirty-five miles away, with provisions for us.... Every
one here feels the want of more, better, and varied food. A
friend of ours was very ill for ten days, and the only
comforts the doctor could order were two tins of milk and some
lunch biscuits! There is no margarine left in the town, and the
Commissariat Department is calling in all the starch. The
hospital is very full; and there is a good deal of malarial and
typhoid fever.... Sometimes the bread is awful, black, and made
from locally-crushed oats, with all the husks on, simply split
in long pieces. We are all downright hungry, and cannot buy a
bit of food, except on some special occasion. Last Sunday
Weil's store was allowed to sell certain articles of food,
_e.g._ pea flour and margarine; former, 2s. 6d. a tin; latter,
3s. per lb. The crush outside the store was so great that women
fainted, and some were waiting for hours, and then unable to
get in.... The railings of the park and tennis-courts are used
for firing, and we are authorised to use our fences for the
same purpose. Our meat is good, but poor and tough. We almost
entirely depend upon the natives looting enemy's cattle, and
sometimes we have horse-flesh, but that I cannot manage, so on
those days I am hungrier than ever.... My husband is
quarter-master-sergeant in charge of the rations--not a very
enviable billet. The whole town is on rations. We are all under
martial law, and Colonel Baden-Powell looks after us all, and
we may be very thankful that the defence of Mafeking has been
entrusted to such a capable man."
The menu was not variegated. You took your choice between a species of
porridge (made from the husks of oats fermented for some hours prior to
boiling) and a noxious brown biscuit, or, as the Indians called it,
"chupattie." But it had none of the savouriness of the chupattie, and
was described as a cross between a ship's biscuit and a baked brick. It
was certainly filling at the price, so filling, in fact, that those who
devoured it suffered from what was styled "hippopotamus on the chest"
for some hours afterwards.
Public-domain text, read in full here on John Shaqi.
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