The metal workshop has lathes and drills; in the woodwork shop boys
are making many of the more simple items for the laboratories.
Much of the furniture and equipment has been handed
on from Kongwa so that expense could be kept to a minimum
In the Kitchen
The kitchen presents a spectacle of white-ish walls
and chromium. One has a feeling that no meal from this efficient
looking place could possibly be a bad one. And apparently this
is now so. At first, due to teething troubles, the food was
sometimes cold but during the 24 hours when I shared their
meals, the food was of good quality ( a lot of it is bought
locally), well cooked and attractively served.
The electric bakery supplies all the school's needs.
Cold meat fresh; cool rooms have racks for fresh fruit and
vegetables and in another store is a week's supply of food,
chiefly canned, for use in an emergency.
It is only when one notices the large electric
cooking urns that one realises how much food passes
through the kitchen daily. When the European
caterers think in terms of custard
to go with stewed fruit, the 20 gallons they make is not
The only machine which seems to have been overlooked
is for washing up. At present the African kitchen staff is
trying to cope with the mountain of plates, cutlery and dishes
that are the aftermath of each meal. But it is proving too
Another change that will be introduced soon is in
the method of serving food. At present African staff with
trolleys deliver to each table large dishes from which a
master or mistress heaps up the plates which are passed down the
table. This a lengthy process and can result in a cool dish. The
cafeteria operation which will be put into operation shortly will
speed up service of meals.
The first (except for Sunday when cereals are served)
start with parade which is followed by anything from bacon and
fried bread, to smoke cod, or sausages to scrambled egg on the
toast. Elevenses, bringing the children
are lining up for a glass of milk and a
kind of shortcake. Lunch and ranges from roast beef
with roast and roast potatoes and cabbage, to cheese potato leeks
and sauce to fried fish.
For pudding, the choice of the week includes lemon
flan, rhubarb charlotte, blancmange, and plum pie. The rarely
varies from bread, butter, and jam. Supper offers anything from
fish pie, vegetable pie, to hot pot. There is always fresh fruit
Finally on the subject of food, one remark I heard
followed these lines: "the meals here are as good as any I have
known in 25 years of boarding schools". I think it is a fair
Visiting in the dormitories, my impression was one
of overcrowding. Perhaps it is the design of the buildings (there
is certainly no air of spaciousness)
The ablutions are on a par with other fittings in
the school -- of excellent standard. But the expense of drinking
mountains seems just as little extravagant when the school water,
in its natural state, is undrinkable.