Drought in the Northern Cape

Attempts to overcome the effects of drought in the Northern Cape

Can history about local inventions ever be forgotten and lost? In our daily lives where parts of our country are suffering from major droughts, there were already early attempts to overcome the effects of drought in the Northern Cape.

Revd. Peter Wright and his colleague and friend Revd. Isaac Hughes were both practical and enterprising men who had been sent to this country from Lancashire as artisan missionaries in the early 1820’s and had subsequently been ordained.

In the surviving letters and reports of these good men illustrate that in order to teach their people Christianity, they considered that an essential duty was to aid them in the path of civilization by improving living conditions, ensuring so far as was possible that their fields produced good crops and that cattle, sheep, and goats could find good grazing.

Lacking proper tools, equipment, and material, the missionaries undertook an experiment as far back as 1832. When they constructed a pump of 6 inches bore, the barrel cast of lead, and, as they had no boring tools, their pipes were made from logs of wood sawn down the middle, hollowed out and bound together again with iron hoops.  Although not entirely successful as the pipes were not thoroughly watered tight, sufficient water was lifted from the Orange River to irrigate a small area of arable land.

Between 1833 and 1835 Mr. Wright had to travel twice to Cape Town and back, a wagon journey of more than three months each way.  He made purchases of iron pipes, tools, and pumps for transportation by wagon to Griquatown.

Andries Waterboer whose full co-operation the missionaries enjoyed, was keenly interested in a scheme devised by Wright and Hughes.  In February 1836 he and Hughes undertook a survey of the Vaal and Orange rivers in their vicinity to locate a suitable site.

Read’s Drift some 30 miles south of Griquatown on the Orange River was selected and on March 15th work on the project “to lead water out for agricultural purposes” was commenced.  Read’s Drift is across the Orange River on the “Old Mission Road to the North” almost due south of Griquatown.  Named after the Revd. James Read (Snr.) of the London Missionary Society, one of the first missionaries at Kuruman.  Afterward at Kat River.

Mr. Wright transferred himself to Philippolis where his presence was badly needed owing to the inefficiency of the resident missionary, Gottlieb Schreiner. After two years of most admirable work, Revd. Peter Wright died in the 1843 typhus epidemic.

The flourishing town of Douglas has to-day grown up around what was the mission.  Revd. Isaac Hughes, after laboring for 45 years among the Griquas, died in June 1870 and appropriately, lies buried on the farm ‘Backhouse’ at Douglas.

Notes:

The Reverend is an honorific style most often placed before the names of Christian clergy and ministers.

Inch: A unit of linear measure equal to one-twelfth of a foot (2.54 cm). 1 inch = 2,54 cm

A mile is an English unit length of linear measure equal to 5,280 feet or 1,760 yards

KAROO CUISINE

Eating and drinking in the Karoo is a culinary experience not to be missed.

The Karoo is a large area with many towns! The region offers a variety of traditional and wholesome Karoo dining experiences to suit all tastes and budgets! From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.

The Karoo is well known for its Lamb.

It is believed that Karoo lamb is tastier and more flavorsome than lamb from other regions, the reason being the different types of shrubbery which the sheep in this region feed on. The fragrant bushes in the Karoo impart an unmistakable ‘herbiness’ to the lamb. Here, the sheep roam freely on farms eating the Karoo vegetation to their heart’s content!

Braaivleis (BBQ): The word braaivleis is Afrikaans for “roasted meat.” The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe, and Zambia. It originated with the Afrikaner people but has since been adopted by South Africans of many ethnic backgrounds. The word vleis are Afrikaans for “meat”.

Bobotie: Bobotie, a staple of South African cuisine. It is believed to have originated with the Dutch and gets its name from the Indonesian word “Bobotok”. Bobotie has been part of the South African cuisine since about the 27th century. Back then it was made mainly with mutton and pork which were combined. Nowadays it is usually made using either beef or lamb mince. Dried fruits such as raisins and apricots can also be added. Flavored with mild curry, the mince is then topped with a milk and egg mixture and baked in the oven. Usually served with yellow rice with raisins.

http://www.south-africa-info.co.za/country/article/279/karoo-cuisine

 

Karreekloof since 1881

Why the name Karreekloof? No one really knows, but it could be because of the many Karee trees that grew in the kloof on the farm.

It is a farm rich in history and formed part of the Anglo Boer War. Many famous people’s footsteps lie here. Time can tell many stories they say.

For Karreekloof time is much needed to understand and appreciate every little detail of information. Fortunately, Peter Wright, the previous owner of Karreekloof, who still stays on the farm, shares endless stories, history, and lifelong experiences through his eyes as well as stories told by his father and grandfather. Four generations since 1822 and still stories are being told.

Karreekloof was once a trading store known as Lilienfeld & Wright. Many of the historical experiences may be of interest to the current generations and those to come. Although farming was the primary activity at Karreekloof, trading with Afrikaner cattle, Catalonian donkeys, and black head Persian sheep was as important.

The famous writer Olive Schreiner spent much of her time at Karreekloof writing one of her famous books, The Story of an African Farm. The Boer War, however, brought its hardships and difficulties to Karreekloof. A British officer Lieutenant Logan of Nesbitt’s horse was shot on the farm, which was buried in the small farm cemetery.

On 17 July 1962 former South African President PW Botha visited the farm leaving a letter in which he thanked the family of Karreekloof for their hospitality and kindness. “I hope that it will rain soon so that the farming interests may flourish,” was his wishes to the Wrights. Always interesting to know, that no matter where footsteps are being left, it always leaves a mark of some sort of history. It all depends on how you leave it.

This is why owner Wiaan van der Linde puts in all efforts to keep every little bit of history alive at Karreekloof through the new facelift and a museum – telling the stories of a long time ago.

A Karoo road trip

A Karoo road trip is one of the best ways to travel the vast expanse that is the Karoo.

“Its particular rare mix of rugged mountains, vast open spaces, idiosyncratic little towns, star-studded skies devoid of light pollution, sheep farms, and back of beyond windmills make it road trip country like nowhere else in the world.”

There are many ways to do a Karoo road trip:

Route 62, the world’s longest wine route that winds through the Klein Karoo. The upper Karoo sparsely populated plains southwest of Kimberley.

No matter what Karoo road trip you choose, here are a series of great places to stop.

Kimberley, the surprisingly interesting town and site of South Africa’s Big Hole, Kimberley might have begun as a diamond rush town but today its wide streets are lined with Victorian mansions, museums, galleries, gardens, battlefields and ghost routes aplenty.

Victoria West, its name might hale from the Victorian era. The only thing Victorian about the town today is its charming architecture. It survived both the effects of a disastrous flood in 1871 and the deluge of wagons en route between Cape Town and the diamond rush town of Hopetown, during the late 1880s. Today it’s a typical Karoo dorpie with plenty of accommodation and good antique shops.

This area of little rainfall, blue and cloudless skies, and extreme temperatures may have acted as a barrier to the interior from Cape Town for early settlers.  Today it has come out of isolation to become a major tourist attraction – its immense spaces, incredible mountains, idiosyncratic towns and promise of escape the reason for its popularity.

‘ Roads were made for journeys, not destinations’

Karreekloof since 1881

Why the name Karreekloof? No one really knows, but it could be because of the many Karee trees that grew in the kloof on the farm.

It is a farm rich in history and formed part of the Anglo Boer War. Many famous people’s footsteps lie here. Time can tell many stories they say. For Karreekloof time is much needed to understand and appreciate every little detail of information.

Fortunately, Peter Wright, the previous owner of Karreekloof, who still stays on the farm, shares endless stories, history, and lifelong experiences through his eyes as well as stories told by his father and grandfather. Four generations since 1822 and still stories are being told.

Karreekloof was once a trading store known as Lilienfeld & Wright. Many of the historical experiences may be of interest to the current generations and those to come.
Although farming was the primary activity at Karreekloof, trading with Afrikaner cattle, Catalonian donkeys, and black head Persian sheep was as important.

The famous writer Olive Schreiner spent much of her time at Karreekloof writing one of her famous books, The Story of an African Farm.

The Boer War, however, brought its hardships and difficulties to Karreekloof. A British officer Lieutenant Logan of Nesbitt’s horse was shot on the farm, which was buried in the small farm cemetery.

On 17 July 1962 former South African President PW Botha visited the farm leaving a letter in which he thanked the family of Karreekloof for their hospitality and kindness. “I hope that it will rain soon so that the farming interests may flourish,” was his wishes to the Wrights.
Always interesting to know, that no matter where footsteps are being left, it always leaves a mark of some sort of history. It all depends on how you leave it.

This is why owner Wiaan van der Linde puts in all efforts to keep every little bit of history alive at Karreekloof through the new facelift and a museum – telling the stories of a long time ago.

 

Karreekloof keeping traditions alive

A big part of traveling is turning your head and to smile a while.

Depending on where you are traveling to, traditions around the world may appear a little strange, but to others, they are part of their history and heritage. To observe strange customs, to admire people in traditional outfits, to gasp at breathtaking sights or to try to understand why people do what they do.

How is it that traditions were made so easy in the old days?  One specific memory when visiting people in the Karoo, they would greet you like as if they knew you your entire life and when you leave they would wave with a little handkerchief till the wheels of your motorcar touch the tar road.

As we look back today a lot of people and places still keep their traditions alive generation after generation. It’s what makes something old so unique full of character, and heartwarming. In some cultures, traditions are very important.

Here at Karreekloof, we want to keep traditions alive.

The once old rustic bell has been upgraded with a brand-new jacket. When visiting Karreekloof you will first sign in at our guestbook, after that you will ring the brand new “old” clock, pictures are most welcome.  The thundering sounds of the clock will move across the plains of the lodge sending the welcome signals to everyone.

Your first step at Karreekloof will always be part of our history and traditions. Looking forward making that first step with you!

 

KAROO CUISINE

eating

Eating and drinking in the Karoo is a culinary experience not to be missed.

The Karoo is a large area with many towns! The region offers a variety of traditional and wholesome Karoo dining experiences to suit all tastes and budgets! From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.

The Karoo is well known for its Lamb.

It is believed that Karoo lamb is tastier and more flavorsome than lamb from other regions, the reason being the different types of shrubbery which the sheep in this region feed on. The fragrant bushes in the Karoo impart an unmistakable ‘herbiness’ to the lamb. Here, the sheep roam freely on farms eating the Karoo vegetation to their heart’s content!

Braaivleis (BBQ): The word braaivleis is Afrikaans for “roasted meat.” The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe, and Zambia. It originated with the Afrikaner people but has since been adopted by South Africans of many ethnic backgrounds.

The word vleis are Afrikaans for “meat”.

Bobotie: Bobotie, a staple of South African cuisine. It is believed to have originated with the Dutch and gets its name from the Indonesian word “Bobotok”. Bobotie has been part of the South African cuisine since about the 27th century. Back then it was made mainly with mutton and pork which were combined.

Nowadays it is usually made using either beef or lamb mince. Dried fruits such as raisins and apricots can also be added. Flavored with mild curry, the mince is then topped with a milk and egg mixture and baked in the oven. Usually served with yellow rice with raisins.

http://www.south-africa-info.co.za/country/article/279/karoo-cuisine

Magical moments

Karreekloof offers the inner beauty of the Karoo, breathtaking scenery from sunrise to sunset.

A star night that lets you get lost in another world and forgetting about the problems of yesterday and today. Breathe with the feeling of relief and relax for a while.

For the adventure-loving people who is crazy about water, the Orange River’s kayak rides can only be worthwhile or even take a trip down memory lane with white water river rafting.

Historical history from Magersfontein to Prieska will let your whole body fill up with goosebumps. Indulge your lifestyle for a moment, understand nature, experience it and you’ll never regret it one day. For that more social kind of feeling and tranquility of spirit, a boat on the river will work wonders, good company and the simplicity of the day as the host.

Attraction to the wildlife comes from inner excitement, wanting to experience and to see more.  Come and feel the power of nature, admire the birds, smell the different flavors of plant life and let the animal kingdom entertain you.

The challenge is easy.  Grab your bag, put both feet outside your front door, get in your car and experience all these unforgettable feelings.

“If you truly love nature, you’ll find beauty everywhere” – Van Gogh –

KAROO CUISINE

Eating and drinking in the Karoo is a culinary experience not to be missed.

The Karoo is a large area with many towns! The region offers a variety of traditional and wholesome Karoo dining experiences to suit all tastes and budgets! From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.

The Karoo is well known for its Lamb.

It is believed that Karoo lamb is tastier and more flavorsome than lamb from other regions, the reason being the different types of shrubbery which the sheep in this region feed on. The fragrant bushes in the Karoo impart an unmistakable ‘herbiness’ to the lamb. Here, the sheep roam freely on farms eating the Karoo vegetation to their heart’s content!

Braaivleis (BBQ): The word braaivleis is Afrikaans for “roasted meat.”

The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe, and Zambia. It originated with the Afrikaner people but has since been adopted by South Africans of many ethnic backgrounds. The word vleis are Afrikaans for “meat”.

Bobotie: Bobotie, a staple of South African cuisine. It is believed to have originated with the Dutch and gets its name from the Indonesian word “Bobotok”. Bobotie has been part of the South African cuisine since about the 27th century.

Back then it was made mainly with mutton and pork which were combined. Nowadays it is usually made using either beef or lamb mince. Dried fruits such as raisins and apricots can also be added. Flavored with mild curry, the mince is then topped with a milk and egg mixture and baked in the oven. Usually served with yellow rice with raisins.

http://www.south-africa-info.co.za/country/article/279/karoo-cuisine

Karreekloof

Karreekloof and the long-lost history that lies ahead.

There is not a day that goes by and yet another story is unveiled about Karreekloof. History always makes the heart grow fonder.

The beautiful words by Mr. Hewett wrote on the 10 November 1956 (an old school friend of Mr. Peter Wright former owner of Karreekloof)

Karreekloof

Twilight descends on the desert plains;

The crimson cloak of eve enfolds the hills –

Billows of gold in the dying light –

Far, far away the retiring sun

Hovers on the brim,

And beyond the plains of evening

A new day sprouts.

High in the nights sky a lone vulture wheels

And plummets to his prey;

The pining sheep stand clustered

Round a trough

Slaking the parched thirst of the desert.

Set in a modest valley like a gem

Lies an oasis silent and replete

And the voice of Nature

Enhancing the Solitudes.