The life of the early burghers of the Cape was rough and crude in the first few decades of the settlement. In the beginning they had to concentrate on producing their own food and sufficient foodstuffs for supplying the Dutch East India Company’s ships. The early houses generally consisted of only one or two rooms, sparsely furnished with the barest necessities, and a kitchen.

Home Making

By the 1770′s larger houses with more pretensions to comfort and appearance were being built in the Western Cape. In Cape Town itself flat-roofed, double-storied houses were not uncommon. At the same time, a greater variety of furniture began to appear. Sonic furniture was still being imported, from Europe or the Orient; but to an increasing extent it was locally made, either from South African woods or from wood imported from the Far East, Mauritius or Madagascar. The work was carried out mainly by White craftsmen, by slaves, or by Malay craftsmen from the Orient. From the 1740′s onwards the burghers were more and more able to purchase porcelain, pottery, stoneware and brassware from the East and from Europe. Silver and glass, too, became more general in the later 18th century.

In the pioneer days, most of the early houses were single-storey, rectangular structures. In Cape Town, in the course of time, they were generally built on the flat-roofed U plan; elsewhere they had high-pitched thatch roofs on the T, H or other pattern. But flat-roofed houses were also found in many other parts of the country in the 19th century, including the Little and the Great Karoo and the Eastern Province. The walls would be painted or colour-washed with red or yellow clay, or whitewashed with shell-lime. From the 1830′s, wallpaper began to be used on the interior walls. Floors were covered with slate or tiles, or smeared weekly with diluted cow-dung (`misvloer’), sometimes with ox-blood thinly spread over the surface. Alternatively, peach-pips were embedded in a clay floor to form a hardwearing surface. Windows might have external half-shutters or full-length shutters, while internal wooden blinds came into general use in Victorian times. In Cape Town in the late 18th and early 19th century fanlights were elaborately carved and an oil lantern was inserted in its centre to throw light on the stoep and steps as well as into the entrance hall.

Necessities of Life

Until about the 1870s, before communications had improved, farmers had perforce to be largely self-supporting and provided most of their own food (especially meat) and clothing. They made their own soap, candles, bread, butter, jam, ham and biltong; they cured and tanned hides and skins for harness and `riems’ (thongs). Where the climate permitted, they produced dried fruits, dried peas and beans, raisins and nuts. Their shoes were homemade `velskoene’, and they often wore trousers and jackets made by their wives from soft-tanned animal skins. Farmers made a journey once or twice a year to the nearest town or village to lay in supplies of whatever they could not produce themselves (coffee, tea, sugar, salt, needles, cotton, and bales of material for making clothes).
Beverages: Tea and coffee were introduced in the late 17th century and, although at first scarce and expensive, soon came into general use. Because coffee was often difficult to obtain, all sorts of substitutes, made from various roots, from acorns or even dried figs, were resorted to in remote districts; and the Voortrekkers were perforce tea-drinkers. Spirituous beverages were of course always popular; but many wine-farmers, from the last quarter of the 19th century, refused to drink wine as they believed in abstinence. Other beverages were cordials based on syrups boiled from fruit, e.g. lemon syrup, and homemade ginger beer based on root ginger, maize meal, raisins or other substances.

Social Customs

Family occasions such as births, christenings, weddings, confirmations and funerals all called for gatherings of friends and relatives from far and near. At a birth or at the christening the father would designate a calf or sheep as a gift to the baby, to be the nucleus for a herd or flock. By the time the child was 18, this might have reached an appreciable size, so that a young man would be able to set up on his own as a farmer, or a girl have a dowry on her marriage. Weddings were celebrated with much festivity and with large and elaborate meals; while music of some kind, probably on guitars and similar instruments, was provided, usually by the servants.

Funerals

Another class of paid mourners (‘tropsluiters’) walked at the end of the funeral procession. The bearers were provided with black gloves and long crape bands, a yard or more in length, which hung from their hats. In the early days of the Cape settlement funerals were held at sundown or after dark by torchlight, while interments of the highest officials or leading burghers took place in a church.

Birthdays

Birthdays were celebrated on a generous scale, many relatives visiting the person whose birthday it was. Large meals would be provided at mid day, while all day cakes, cookies, tarts and tartlets, preserves and other delicacies, as well as tea and coffee, would be served to relatives and friends.

New Year’s Eve and New Year’s Day

New Year’s Eve and New Year’s Day were generally given over to festivities of all kinds, while in country places picnics might be arranged in some shady spot, with games, dances and sing-songs, followed by lavish meals and much conviviality with friends and relatives who were otherwise seldom seen. The telling of tall yarns about hunting or adventures in the veld were a feature of such occasions.
Christmas was not celebrated before the 1850′s. Generally communion services (‘Nagmaal’) took place at that time, as Christmas was solely regarded as a sacred occasion.

Social Intercourse

The social intercourse of earlier generations largely consisted of exchanging regular visits with friends and relatives, varying from a few hours to several weeks. The usual social visit included offering refreshments to guests or smoking together, when pipes, tobacco and glowing coals would be offered, and possibly snuff, too. Chatting and exchanging greetings from and news about other relatives or acquaintances, as well as any general news, constituted an important element in an age when there were no newspapers or other means of communication. Hotels or wayside inns were generally unknown until about the 1830′s.

Hospitality to unexpected guests, as well as to total strangers, was a social obligation, part and parcel of colonial life. Meals, forage for horses and other animals, as well as sleeping accommodation, were provided as a matter of course: no payment of any kind was ever accepted or expected. Only after the discovery of diamonds and gold, when heterogeneous immigrants streamed across the veld and the kindly hospitality of people in the interior was on occasion abused, did the farmers begin to feel that they could no longer dispense universal hospitality.

Etiquette and manners

The mode of address for uncles and aunts (`oom’ and `tante’) was extended to all older persons. Older cousins would be addressed as `neef’ or `niggie’ (for a male or a female cousin respectively), and this was carried over in speaking to contemporaries. Courtesy and respect, too, were shown to all women and even girls. Rather formal manners and formal relations were the general rule. Elderly persons behaved with dignity, and their attitude toward the young engendered respect, which they expected to be returned. The moral code was strict and transgressions were severely frowned upon. Parents exercised a rigid discipline and protected their daughters assiduously, no girl ever being left alone with a man. In spite of that, the custom of courting at night (‘opsit’) was tolerated, a candle being provided by the parents of the girl; when it had burnt down, it was time for the man to go home.

The Traditional Kitchen

Until the introduction of iron stoves in the second half of the 19th century, the kitchen fireplace consisted of an open hearth. Over the fire-place there was a thick beam, while high up inside the chimney a thick iron bar was built in, from which chains hung for suspending pots, kettles and other cooking utensils over the fire. Pans were placed on trivets or on four-legged gridirons. The baking oven, if not a separate structure outside, was built on to the chimney on the outside and had a vaulted roof, being almost the size of a small room and up to a metre high or more. A large quantity of bread, 24 to 36 loaves, would be baked at one time, perhaps every other day or twice a week, since all farm labourers were fed from the farmer’s kitchen.

Utensils

In the kitchen there was generally a meal-bin of about 30 cu ft with separate compartments to hold different kinds of meal. Bread was kneaded in the dough-box. Both the meal-bin and the dough-box were usually of yellowwood, regularly scrub-bed after use until it was almost white. Unless the homestead had a separate dairy, a side table in the kitchen was used for skimming milk as well as for rolling out pastry or mixing cake-dough. A wooden churn, a sausage-making machine and a mincer (in the later 19th century) would be found in the kitchen, on shelves or in cupboards. Pride of the housewife’s heart would be copper tart-pans and cake-moulds, flat-irons, copper kettles and jugs, brass waffle-pans and the copper `komfoor’ with its brazier of glowing charcoal for keeping coffee hot through-out the day and from which the farmer and his sons could tap hot coffee whenever they came in from out-of-doors. A brass pestle and mortar would be used for pounding ginger and spices, while a partly hollowed-out wooden block would be used with a wooden pestle for pounding maize or wheat.

Jars, vats and tubs. In the burgher’s home a number of stoneware or earthenware jars or pots were generally to be found: for example, stoneware jars (or jugs) for vinegar or `moskonfyt’, jars for fat or lard, as well as earthenware jars for storing jams, often made from grapes, apricots, peaches or figs; preserves made from water-melons or green figs; or jellies made from apples or quinces. In the pantry or the kitchen a cask, with copper, brass or iron hoops and hinges, preserved meat in brine. There were also low tubs of various shapes (oblong, round or rectangular) and heights, used for salting or pickling meat and for washing the best tea-service, which would then be stacked in the tub and kept on a side table in the dining-room, covered by a white cloth. A fairly tall tub was for storing and preserving salted butter used for cooking. Wooden buckets with iron hoops were used for carrying water to keep the water-barrel filled. Water was not laid on into houses on farms or in small villages until near the end of the 19th century. A shallow tub of water was used in the dining room or kitchen by all members of the family who had been working out of doors during the day, for washing their feet before partaking of the evening meal. Coffee beans were roasted in a flat pan, then ground in a coffee mill; or in earlier days the beans were pounded in a mortar, specially used for this purpose.

Home Nursing

As there were very few medical practitioners or hospitals and practically no trained nurses before the second half of the 19th century (and then only in a few of the larger centres), the mother of the family living on a remote farm had perforce to undertake nursing at home.

She relied chiefly on home remedies, and most families purchased as an essential item a medicine chest containing homoeopathic remedies from Halle or other places in Germany. This home pharmacy (`huisapotheek’) contained a number of remedies for mostordinary ailments. The medicine-chest was supplemented by traditional home remedies (`boererate’) and medicinal herbs. Each village or neighbourhood had a midwife of sorts, completely untrained but not inexperienced.

Education

Such education as was provided was closely related to the church and was mainly concerned with learning to read, as a preparation for confirmation in church. Itinerant teachers were employed on farms for periods of six months to a year in order to teach the three R’s before moving on to another farm. Practically the only reading matter in the possession of farmers living during the 18th and 19th century in the interior was an, often illustrated, family Bible, a psalter and hymnal, possibly a volume of sermons and a Biblical commentary, or a few religious or devotional books.

Schools for young ladies in the early and mid-19th century taught little more than elegant accomplishments, rules of deportment and acceptable social behaviour. Boys’ schools of the same period aimed at turning out young Christian gentlemen who had acquired the elements of respectable behaviour, as well as some knowledge of the classics, a little arithmetic and a good handwriting. Both boys and girls were as a matter of course instructed in Biblical knowledge and religion.

Amusements and Recreation

Before the 19 th century there was little public recreation. The colonists had to depend on their own resources for amusements, which were mainly carried on in the home. But outside the home hunting wild animals, target shooting, horse riding or going for a drive in a carriage or other horse-drawn vehicle always remained popular.

During the 19th century horseracing gained in favour until even small villages had a rough, dusty racetrack of sorts. Dancing in the home was carried on from the earliest times to music provided by stringed instruments, often guitars, played by a couple of slaves or other farm or domestic workers. Public balls were generally confined to entertainments in Cape Town, provided by the Governor or by garrison regiments.

These later became also a feature of the main garrison towns such as Grahamstown, King William’s Town, Pietermaritzburg or Fort Beaufort, where regimental bands furnished the music. On farms an outbuilding was cleared and neighbours gathered from far and near. Some young women in later days came on horseback from long distances with their dresses packed in a leather or tin hatbox tied to the back of the saddle.

Outdoor games might include tip-cat (‘kennetjie’), competitions involving the throwing of horse-shoes, high cockalorum (‘bok-bok-staan-styf’) or playing with yoke-pins (‘jukskei’). Near the coast or rivers fishing was popular, or occasionally even rowing; while from the 1880′s cycling became a favourite pastime. The singing of English or Dutch folk songs was a feature of gatherings in the home, at picnics or wherever young people congregated, while even choral singing was on occasion indulged in.
From early times a favourite pastime in all parts of the country was attending auction sales of all kinds, whether in towns or villages or on farms. If on a farm, people would travel long distances to the sale, and ample meals had perforce to be provided by the farm-owner for those attending.

Mercenary troops in the Dutch East India Company’s service began from the 1780′s to produce dramatic performances or concerts. After the `African Theatre’ in Cape Town was opened in 1801, plays were staged more frequently, mainly by military or amateur groups, while concerts were, after the opening of the Commercial Exchange in 1822, frequently given there.

By the early 19th century there were various categories of drinking places, from taverns selling the cheapest types of drink for sailors and others, to more respectable inns or hotels which developed from this time. Soon after, clubs, which catered for the more dignified and affluent citizens, were established in Cape Town.

Mills

Mills to grind wheat or maize were found on many farms, particularly water-mills and horse-driven mills, which also served their neighbours. An 18th-century example of a windmill is the surviving Mostert’s Mill in Mowbray, Cape Town.

Lighting and Heating

Homemade tallow or water candles were among the earliest forms of lighting at the Cape. Each home owned a candle-mould for making 6 or 12 candles at a time from suet or lard. Candlesticks of brass or other metal were used to hold the candles. A scissors-like type of wick-trimmer was used, while snuffers for extinguishing candles were in general use. Both articles might be of pewter or brass, or later even of silver.

From the end of the 18th century whale oil was used for lighting and thenceforward oil lamps were introduced into more and more homes. In 1809 sonic oil lamps were erected for illuminating the Heerengracht and the Keizersgracht, Cape Town’s main streets. In the early 19th century the burghers in Cape Town were enjoined to put oil lamps on the corners of houses, which faced two streets. People going out visiting or to attend a gathering at night carried a lantern containing a candle. Gas became available in Cape Town from 1847 onwards, while by 1852 some 252 street lamps were installed, but for many years there were none in the suburbs. Paraffin lamps calve into use during the early Victorian age. Electricity made its appearance only toward the end of the 19th century.

Cookery

The ways of cooking and recipes have traditionally been handed down from mother to daughter until the early 1890′s. Thereafter cookery books began to be published. Strips of dried meat (‘biltong’) were equally enjoyed by the early colonists and by the Hottentots, and carried very well on long journeys in a warm climate. Sour milk (‘maas’) or calabash milk was much used among the Bantu. The Cape’s fat-tailed sheep played a large part in early cookery, supplying fat for spreading on bread and for baking cakes or cookies, as well as for candle-making.

East and West made their respective contributions to everyday life as far as cooking was concerned. This was much influenced by the Javanese or Malay cooks (whether slaves or exiles) in most Cape households. Various traditional dishes with distinctive flavours were evolved. Although the Bantu along the east coast had since the early 17th century lived on maize, which they crushed with a large wooden pestle in a hollowed-out tree-trunk, the White settlers favoured wheat. Although Kaffir-corn (grain sorghum) and maize are the staple food of the Bantu, and maize is also much used among the Whites, yet in the main all racial groups in South Africa have been mainly meat eaters. The tribal Bantu still regard vegetables as women’s food. The flesh of practically every kind of animal, bird or fish, large and small, has been used as a food.

Information about this picture: The most elegant hotel in South Africa in the 1880′s was the International at Cape Town, which led the way by introducing that very fashionable pastime, lawn-tennis. Players of today may marvel how it was possible for anybody to play in those frilled and bustled dresses, those flowered hats and gloves. The game was not very fast, but, judging by the generally relaxed air, our ancestors enjoyed it!

Source: SESA (Standard Encyclopedia of Southern Africa)

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