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YEOMEN OF THE KAROO:  The Story of the Imperial Yeomanry Hospital at Deelfontein by Rose Willis, Arnold van Dyk and JC ‘Kay’ de Villiers. Published by Firefly Publications, Brandfort, Free State, 2016.

 

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I wonder how many of Rose Willis’s fans have waited  for this story to come to light, to be properly unearthed and recorded?  Reading through the  names in the Acknowledgements, one soon  realises that  the list of friends,  geologists, ecologists, heritage experts,  farmers, researchers, archivists  and family members   who contributed in some way is extensive .  Rose Willis, known to many readers as the founder and compiler of the monthly Rose’s Round-up, found time between teaching and writing  to dig  deep into intercontinental events that are woven into the tapestry of this extraordinary tale.

She discovered Deelfontein when she was living outside Beaufort West and promoting tourism in the Central Karoo, and she was helped in her research by Dr van Dyk , an authority on the Boer War with a library of pictures on the subject, while Prof Kay de Villiers,  a Cape Town neuro-surgeon and expert on both the war and its medical aspects also supplied valuable input.

As the 19th century drew to a close a war raged across South Africa and, on the desolate plains of the Great Karoo, a unique hospital sprang up…

In 1899 the British realised that this war against “a bunch of farmers” was not going well for them, and the government appealed for volunteers. This succeeded as many men, including newly qualified doctors, enlisted and ships sailed for South Africa almost daily. In England two high society women scrapped their social calendars and set out to raise funds for a private hospital to care for the men who would be wounded.

The results were nothing short of  extraordinary –  from conception  in England to erection in the Karoo,  a little less than three months passed before  the Imperial Yeomanry hospital opened at Deelfontein, a narrow valley between a row of koppies and a railway siding, 46km south of De Aar and 77km north of Richmond. The date was March 17 1900.

Stating that it was a place ahead of its time is something of an understatement . I  quote liberally from the press release:  The huge tent hospital that mushroomed in this desolate region was unique… along with operating theatres, treatment and convalescent wards, it boasted specialist units for dentistry, ophthalmology and radiology – all firsts  in a military hospital.  There was a fire station, a dispensary, electricity and a telephone system. It had its own stables and dairy, which supplied sterilised milk. Steam-driven disinfection and waste disposal units helped in the war against typhoid, and ensured hygienic conditions. The laundry washed and sterilised more than 2 000 sheets a week. Drinking water was filtered and running water was piped through the grounds.  There were luxurious touches as well –such as a comfortable officers’ mess with its own mineral water plant and ice-making machine. A chapel, a theatre, sports fields, tennis courts, a shooting range, and, (can you believe) a horse-racing track provided recreational facilities.

How did this happen?  The credit must go to two aristocratic English women – Lady Georgina Spencer-Churchill and Lady Beatrice Chesham, second daughter of the first Duke of Westminster, whose husband Lord Chesham was commander of the Imperial Yeomanry in South Africa. The former focussed on liaison with the War Office and other institutions in the UK while the latter spent much time at Deelfontein supervising affairs. The two women, with help from friends,  raised a substantial sum – 174 000 pounds – more than enough to equip and staff a hospital. The goal was conceived in December  1899, and over the next couple of months tons of equipment was dispatched from England by ship, to be transported to Deelfontein by oxwagon, horse and slow train.

During its year of operation  the hospital treated more than 6 000 patients, and lost just 134, of whom 112 succumbed to typhoid.

In order to cover all aspects of the story, events and people are grouped  into chapters chronologically. Not only  professional men enlisted but  women from all walks of life also volunteered as nurses.  The staff of 200 personnel was not only highly skilled, but their services produced many tales of bravery, dedication and lasting friendship . Boer commandos operated in the vicinity on several occasions, and skirmishes  outside  the  gates caused casualties:  Both British and enemy soldiers were treated in the hospital.

We learn about the many individuals who contributed in some way to the success of Deelfontein’s hospital through s series of cameos – brief biographies of soldiers, doctors, surgeons, donors, nurses, and more.  The final chapter covers those who are buried at the Deelfontein cemetery, today almost the only remaining sign that a hospital ever existed.  Most of these perished from disease rather than bullets.

Other stories  - and mysteries – are interwoven with medical history: the Adamstein family emigrated to South Africa and ended up at Deelfontein where they established a trading store and went on to build a luxurious hotel complete with walled gardens in which peacocks and cranes strutted. The story of the post office that never was provides light relief, its ruins  alongside modern cemeteries which are reasonably well maintained.  Visitors to this forlorn spot report they have the feeling of being watched  in spite of it being  deserted , while the local railway siding attendant takes it for granted that his surroundings are haunted.

The stories are further brought to life with a fascinating collection of old and a few contemporary  photographs scattered liberally through the book:  Portraits of many of the role players are there along with pictures of huts and rows of tents below a koppie which sports its identifying IYH in giant letters.  Interior scenes of the chapel, wards, operating theatre (and an operation in progress) offer proof of just how well organised and equipped the Imperial Yeomanry Hospital was. Sad pictures of a pathetic  informal settlement near the hospital and another of  carcasses of horses – the “true losers” as Willis labels them – remind readers of the many miseries that  war brings.  

This fine volume of Africana combines military with medical history alongside lesser-known aspects of the Anglo-Boer war.  It’s a treasury to dip into frequently, and to accompany all who choose to visit the site where cemeteries and the ruins of the Adamstein’s hotel rub eerie shoulders  in the heart of the Great Karoo.

 

This is my choice as Book of the Year for 2016 as I congratulate  Rose for fulfilling her dream of publishing a story she shared with me back in the mid- 1980s. .

 

The standard edition costs R390 and the limited collectors’ edition R1 400. Postage and packaging come to an additional R100. Order the book from Firefly Publications, make an EFT payment to their bank account at FNB, Preller Plein branch, Acct no 62138779642.. For more information  fax 0865809189 or email palberts@telkomsa.net or Rose Willis at karootour@telkomsa.net.

 

 

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JOHN LE CARRé THE BIOGRAPHY by Adam Sisman. Published by Bloomsbury, London, 2015.

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While waiting for this book to arrive, I went online to see what British reviewers thought of it, and was relieved to find that most express admiration for Sisman’s absorbing study. I was looking forward to reading this definitive biography and hoping that my favourite spy writer hero was not going to be reduced to a mere mortal in a hatchet job.

Indeed, I was glued to most of the 650 pages as Adam Sisman chronicled the life of one of Britain’s finest living authors, someone who has proved that spy thrillers can be elevated to a finer literary genre than generally regarded.

It is more than half a century since The Spy who came in from the Cold was released, among the first of le Carré’s many titles to became a world best-seller . Using his real name, David Cornwell, we are introduced to a man who is as enigmatic as his characters that he is still creating at the ripe age of 84.

David was born to Ronnie and Olive Cornwell in Bournemouth a few years after his brother Tony. Ronnie was the original conman, unscrupulous, amoral, persuasive, exuding optimism as he relieved widows of their savings and wriggled out of debts incurred. Olive, who had had enough of insecurity and his philandering, eloped with a friend, abandoning her sons when David was five. This was the start of an unhappy childhood as he endured primary school years, retreating further into fantasy during high school. The two boys were rootless, spending school holidays with proxy mothers, or were dumped on their grandparents.

On the bright side David proved to be a skilful actor and mimic and talented cartoonist. He wrote poems that impressed his teachers and had a flair for languages. To escape constant embarrassment from his father’s crimes, David fled to Switzerland in 1948, enrolling at Bern’s university to study German literature and philosophy. While there he met two women from the British embassy who took him in for Christmas lunch and probed him on his beliefs. Keen to prove himself a patriot, unlike his father, he was happy to sign a legal document pledging him to secrecy – probably a version of the Offical Secrets Act. He was then asked to attend meetings of left-wing student groups in Switzerland and report names of those he saw there, which he did without murmur.

By the time he started as an undergraduate at Oxford David had acquired a steady girlfriend, Ann Sharp and was asked to infiltrate left-wing groups and identify Communists, as part of MI5’s response to the discovery that Burgess and Maclean had been spying for the Russians. Years later David was asked if his conscience troubled him while he was a ‘sneak’, someone who had chosen loyalty to his country over loyalty to his friends. This dilemma was a theme that would recur repeatedly in his novels.

After marrying Ann and graduating, David accepted a teaching post at Eton. In 1957 Ann gave birth to Simon, first of their three boys. David became depressed while teaching and returned to MI5. He was involved in vetting former communists who wanted to work for British firms that manufactured military equipment. He became an agent-runner or controller of agents and became friends with a senior colleague described as “short, tubby bespectacled man… fiercely patriotic, whose right wing opinions were tempered by his humanity, sweetness of character and sense of humour.”

It was somewhat startling to discover that this colleague, John Bingham, was that cousin that the rest of my British family seldom mentioned, and about whom were vague when I inquired. I knew he wrote thrillers, that I found rather plodding, but never got to meet him. Perhaps spying was regarded as a subject not to be discussed, but Cornwell borrowed some of John’s traits for his most important character George Smiley – his unassuming, inconspicuous qualities and ability to “lose himself in a crowd.”

Soon after their second son Stephen was born David moved from MI5 to MI6. Gollancz wanted to publish his spy novel , as David studied tradecraft as part of his training. He was posted to Bonn early in the 1960s “a nest of spies” in the Cold War era, Ann joined him with their two boys and Call for the Dead was published in the UK to good reviews

A Murder of Quality followed , with similar favourable reaction, starring George Smiley and then came The Spy who Came in from the Cold with its seedy settings and ambiguous characters , contrasting well with the clear-cut ones of the James Bond books . American publishers bought rights, Paramount Pictures secured film rights, and the public loved the novel, even as real life was proving dramatic with spies like Philby surfacing in Moscow.

David was able to resign from the foreign service to write fulltime. He was a prolific author although less successful husband. His second wife Jane, to whom he is still married, proved to be an ideal companion for the long months when they are hermits while a new book is on the go. “I’m a liar,” Cornwell has written. “Born to lying, bred to it, trained to it by an industry that lies for a living, practised in it as a novelist.”

More than 50 pages of footnotes, bibliography and index reflects the extent to which Sisman has delved to present a complete and honest portrait.  If memory, fact and fiction have become hopelessly entwined in the mind of Cornwell, Sisman has done a superb job in separating the strands.

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Let no one say that South African cookbook writers and publishers are not up there with the best when it comes to including current culinary trends . While some techniques that are in vogue are best left to chefs in high-tech kitchens, others can be easily practised by keen cooks and dedicated braai masters and mistresses.

Think smoking, curing, pickling, fermenting, foraging - venerable processes which have come full circle and are now trending. Add to that list the ongoing focus on healthy eating, using sustainably grown or produced ingredients, plus welcome environmental savvy by insisting on ingredients in season and we have a good summary of the current food spectrum.

From the pyramid of local cookbooks that have hit the shelves recently, five titles feature below: digest the brief round-up of their contents and decide which title(s) you would like to own.

 

 A Year of Seasonal dishes from Food & Home Entertaining. Published by Human & Rousseau 2016.

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Food & Home Entertaining is renowned for supplying fans with imaginative recipes for every course and occasion. This substantial compilation is organised according to month, making it easy to find ideas for both seasonal meals and entertaining menus. The well-illustrated recipes comprise the best of those published over the last decade. Diversity is the keynote, with dishes that take five minutes to assemble (Parma ham, blueberry and feta salad for high summer) to a gluten-free chocolate torte that replaces wheat with an egg-rich chocolaty ground almond batter. A few vegan options, several vegetarian recipes and many with Asian influence can be found. I particularly like their combination of sustainably farmed kabeljou with a trendy achar of guava, teamed with a spring salad and ciabatta toast. Cooks have the option of braai-ing or frying the fish and toast .

 

Baking with Jackie Cameron, published by Penguin Books, 2016.

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Chef Cameron is not only a great baker, but all-round talented cook, who opened her own internationally-recognised school of food and wine last year. In this mouthwatering collection of biscuits and breads, pies and tarts, cakes large and small and desserts and puds, the focus is less on trends and more on absolute delicious bakes, whatever course they serve.

However, Jackie is not immune to what’s in vogue and offers us gluten-free bread, and one based on   the indigenous tuber amadumbe. (Sweet potato can be substituted). Her red velvet cake adds cocoa to increase its appeal. She gives crème brulée a local twist by flavouring it with Amarula cream liqueur, and includes trad favourites like malva pud, melktert, millionaires shortbread and even an upmarket version of peppermint t crisp tart. The small selection of savoury tarts and pies is particularly appetising. This is an appealing, crisply designed compilation, that will be well used in every kitchen it finds itself.

 

One Pot Pan Tray by Mari-Louis Guy and Callie Maritz. Published by Human & Rousseau, 2016.

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Ever since this brother and sister team burst onto the gastronomic scene with an extravagant collection of bakes back in 2011, they haven’t paused, producing several more successful titles . In this colourful compilation they assemble whole meals in a pot, a frying pan or roasting dish, saving on labour and washing-up. The contents stay with savoury fare based on red meat, chicken, seafood, bacon and ham as well as meat-free suppers, each dish balanced with both a carb and veggies.

We find traditional boerekos favourites (curried banana meatball bake, teamed with butternut chunks and quartered red onions) along with baked chicken, mushroom and leek pasta topped with cheese sauce, and a Iberian-inspired bake of sardines and potatoes, flavoured with tomatoes, peppers and paprika and sauced with lemony olive oil. There are a few soups, and the haloumi and vegetable bake offers a delectable combination of fresh asparagus, baby marrows and onion mixed with the cheese, flavoured with citrus and oregano, spiked with jalapenos and garlic. It seems to sing of spring, and is adaptable – replace pricey asparagus with spring onions, for example.

 

All Sorts of Salads by Chantal Lascaris. Published by Struik Lifestyle 2016.

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This compact softback is both a convenient size for kitchen use and a practical and useful collection. The author came to entertaining and cooking after moving from corporate business to become a pilates instructor and developing interests in both health and salads, which feature high in her diet. The recipes tried and tweaked coincide, quite accidentally, with today’s culinary trend: Their simplicity is part of their attraction. Old favourites in new guises sees up –to- date versions of coleslaw, potato, Caesar, Waldorf and three-bean salads. The substantial vegetarian chapter includes some trendy combinations like beetroot, quinoa and rocket, and cauliflower, butter bean and feta.

Fish and seafood star in summery combinations – think grilled tuna steaks and nectarine salsa , salmon and pistachio, even a fish cake salad, complete with sweet potato chips and mixed salad. Calamari is teamed with chorizo and chickpea in an Iberian charmer. Meaty salads presents main courses packed with protein plus healthy green for all-round fare, such as the Med mini-keftedes teamed with tzatziki and salad.

 

Carmen’s Best Recipes by Carmen Niehaus. Published by Human & Rousseau, 2016

.b2ap3_thumbnail_CKBK-TRENDS-Banting-lasagne.jpgBanting lasagne from Carmen Niehaus

Food writer Carmen Niehaus has been supplying her many readers with flavourful, reliable family recipes for 25 years, and has developed a vast collection in the process. Having to select 100 for this cookbook, she finally settled on 10 chapters of 10 recipes, based on criteria like family favourites, recipes with reduced carb content, many starring veggies and salad ingredients. There are a few breakfast and light meal options along with those suitable for every course on the menu. Practical tips accompany every one, as do appetising colour photographs. Her fans will be pleased with this souvenir, that also caters for slimmers – see her Banting lasagna – which replaces pasta with aubergine and omits the white sauce without going overboard with weird substitutions.

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South African wine industry directory 2016/17. Published by WineLand Media, 2016

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Doing the impossible, says editor Wanda Augustyn in her foreword, is how she and her team regard the annual production of the new edition. Dipping into  the new title, I can well understand why – it must be a mammoth task, updating such a complex and diverse treasury of information, figures, opinions, entries, graphs, indexes and more, keeping them accurate, and launching the tome around midyear. The result is an essential reference work for anyone remotely involved or interested in the wine industry, and a title I would hate to be without.

 

In the first section, An Overview of the SA wine industry subjects like a brief industry history, a 10-year ‘snapshot’ of progress, a harvest report and vintage guide are given. The following section, comprises details on the multitude of industry organizations and education bodies. This ranges across all aspects from agricultural to organisations focussing on responsible alcohol use. Details are listed of the associations concerned with one or another cultivar, and international wine industry bodies are also listed.

Section three lists awards and competitions - just the contents lists takes a full column on the page, and this is followed by a directory of wine writers, the shortest chapter. Grape Production is subdivided into cultivars, viticulture and regions, while the following chapter presents information on producers and wineries, including an index of brand names and lists of winemakers and viticulturists.

A guide to industry suppliers is up next, and the final section consists of more than 40 pages of industry statistics: the number of cellars in each region, the area under vines, producers income and prices, exports, consumption in South Africa and international comparison.

Hearty congratulations to the researchers, IT specialists, proof-readers and graphic designers who were part of this important collaboration, compendium and wine writers’ companion.

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ALL SORTS OF SALADS by Chantal Lascaris. Published by Struik Lifestyle 2016.

 

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This compact softback is both a convenient size for kitchen use and a compilation that is likely to pay its way and more, a practical and useful collection that will be consulted often over the four seasons.

Its neither showy or madly original, and the author is someone who came to entertaining, food and cooking after moving from corporate business to become a pilates instructor and developing a new interest in both health and unearthing new ideas for salads, which feature high in her diet.

Lascaris tells us in her introduction that the recipes she has developed and tweaked coincide, quite accidentally, with today’s culinary trend. She says this, her first cookbook, took a while to materialize: its simplicity is part of its attraction and both health nuts and reluctant and nervous cooks will be among its keenest fans.

Use your freezer to keep crispy bacon bits and garlic croutons ready to add zip to salads, roast nuts and seeds when you have the time and keep them in a glass container. Freeze cooked rice, lemon juice and pesto as well as almonds for use in salads and dressings. (Pesto is best frozen without the parmesan cheese, by the way).

Old favourites in new guises sees up to date versions of coleslaw, potato, Caesar, Waldorf and three-bean salads, among others. The substantial vegetarian chapter includes basics like tomato and onion, lemon mushroom and the popular butternut and mozzarella salad recipes, and some trendy combinations like beertroot, quinoa and rocket, and cauliflower, butter bean and feta. I like her citrus salad for winter, which includes avo and cucumber, but I would omit the mangetout which is not a winter ingredient.

Fish and seafood star in some delectable summery combinations – think grilled tuna steaks and nectarine salsa , salmon and pistachio, even a fish cake salad which is also a main course , complete with sweet potato chips and usual mixed salad ingredients. Shrimp and avo are presented as a first course with green apple, calamari is teamed with chorizo and chickpea in an Iberian charmer. Chicken makes the base for a number of tempting meals, some of which take the form of open sandwiches, Asian and Occidental main courses.

The chapter on meaty salads presents main courses packed with protein plus healthy green and other ingredients for all-round one-dish fare. Ostrich, pancetta, egg and bacon, steak, bacon, beef carpaccio are all dressed up with ingredients to present a colourful and complete meal.

The collection concludes with fruit salads, some spiced, some spiked, with a final section of salad dressing recipes both conventional and innovative.

Good photographs add hugely to the attraction of this collection, which is also well-indexed.

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