THE ASSOCIATIOU OP SCiaiTIPIC WORIISRS OP SOUTEERiT APRICA. THE JOHAjMESBURGr BRAI'TCH - BOX 'TPORIIATIOIT SHEET, POOD VALUES.

Transcription

1 THE ASSOCIATIOU OP SCiaiTIPIC WORIISRS OP SOUTEERiT APRICA.,-^fr ixrff r \\.... THE JOHAjMESBURGr BRAI'TCH - BOX 'TPORIIATIOIT SHEET, POOD VALUES. ESIGIiED TO IEDICATE THE APPROXIMATE VALUES OPCTFF151TT00DS." PIGURES AES BASED OH UITCOOIIED ATERIALS. PROTECT CARBOHY M : VITAL! HI LilllERALS. -DRATE Daily Daily,. Daily. D aily requirenens A. 4 - D aily requ irerequire require require 6000 i. u. B. I i. xiens Calcium -nens -nens. -nens u. (B.2. 2 ng. llic o in ic 0*8-1 *0 gns. app.2ir l?ir-26 app.3'j Acid 12 ng. C ng. Phosphorus 1*32 oz. oz. oz., D i.u. E. gns. Iron * gns. BEEP B.2 Phosphorus ruttojt B.2 PORE B.1.90 i.u./o z. B,2. POULTRY 22^ 70 B.2. PISH 200 CHEDDAR CHEESE A.650 i.u./o z. Calcium Phosphorus SOYA BEAU 330 PEAIIUTS 200 B.1,100 i.u./o z. Calcium " DRIED PEAS C 19 n gs/oz ] UTTER o " Poassium. BEAL'S ' Poassium, COCOA IIZI (Calcium Phos - phorus Poassium. SUGAR T,L :ley 850 ' B.2. Poassium n IAIZE KEAL 800 i LYE i i WHEAT ?o i n oa: eal i H 00 1 ro o ( " Calciun (Phosphorus Iron. SWEET POTATOES 270 POTATOES 2 *20 BAUAITAS 200 GRAPES 200 Poassium. PLUIIS 200 APPLES 150 DRIPPHTG 1000 LARD 1000 COD LIVER (A i.u./o z.d.3550 OIL 1000 i.u./o z. HALIBUT LIVER OIL S U E T HITTER J L T G A R I U E (Viaminia GREAM E G G GALE'S LITER SPIIACH STOHUrP TOPS i d ) (D i.u./o z. (A.725 i.u./o z. (D.25 i.u./o z. D.25 i.u./o z. Yolk-A.650 i.u./o z. D.90 i. u./o z. Whie B.2. A i.u./o z, B.2. A.3600 I.u./o z. C. 21 mg/os. sa,2000 i.i i 0/o z. ;C. 28 mg/oz. Yolk. Calcium Phosphorus Iron. Calcium Iron, Calcium Iron.

2 PROTEIN oiiimw -DRATE i'a I via1! nr l;:nterals\.tango PARSLEI rj'oi:ato c/ jp.o % i. u. / o s. :A,890 i. u. / o s. C. 53 mg. sa.650 i. u. / o s. sa.550 i. u. / o s. j s : s r ' s YEAST ffisast EXTRACTS'. " EAT G-ERK : a i z e GERT. S U S P 'S B i. u. / o s. B.2. B i. u. / o s. B i. u. / o s. E. S i. u. / o s. E. l i v e r ) :hjkey) HEART ).. 'jiemeal ' IEAD TiOil'! PEJJ3 CABBAGE LETTUCE GUAVAS " E M ' kahge GPJJPEFRUIT VRIIADIATED YEAST app,19$ 16$ B.1.50 i. u» / o z. B.2. B.1.30 i. u. / o s. B.1.28 i. u. / o s. E. B.1.19 i. u. / o z. C.18 mg. /os. B.1.19 i. u. / o s. E C.50 m g s /o s. C.17 m g s /o s. C.16 mgs/os. C.13 m g s /o s. P i. u. / o s. P h osphoru s I r o n P o a s s iu m. / U N.

3 vw Lm.. m m L m m i s m m n. MENU BECIPES kw quaniies FOR 50 PEOPUE. Monday Mea and Vegeable Sev Siff Mealie Meal Porridge See aached aricle on Naive Feeding, page 6, 12 lbs, mealie meal) Mix ogeher and coo 5 oz, sal* ) for 30 - U5 minues. 2 gallons waer ) as^i 1 cup skim milk i. wai G>' Pp. Y-P*L) ^f.p.s. v i & f M - l & * * ~. f p f *. jjiu i* * -*, ', b 'e -4 f.. J?CL <f 4 ) j f X / - V 0U'L& 4C'\ 2 lbs. skim milk powder 2 gallons waer ) Mix ogeher horoughly* Dried skim milk po-wder is obainable from Messrs. Sein Bros., P.O. Box 6521, Johannesburg, in 80 lb. bags a 1 / (if.per lb I is more expensive bough reail from he bazaars. One pound is reconsiued 1 gallon which gives 20 cups. Tuesday Bean Sew See aached aricle on Naive Feeding, page 6, Boiled Svee Poaoes 1 cup skim milk "Sdnesday Fish sew 25 lbs. s^ee poaoes (as purchased, which gives 6 oz. edible porion), sal o ase ^ See insrucions for vegeable cookery in aricle on Naive deeding, pa?e 7* See above. See aached aricle on Naive Feeding, page 6. Enriched brown bread and margarine l8f lb. enriched bread (6 oz. per person) 3 lb. 2 oz. margarine( 1 oz.per person) Boiled cabbage 15 lb.10 oz. cabbage (as purchased, which gives H oz. of edlbl porion*^ /^<r^ - Sal o ase, vaer. See insrucions for vegeable cookery in aricle on Naive Feeding, page 7. 1 cup skim milk See above. Thursday Savoury Mince Mea 8 lbs. mince mea 2 lbs. bread crumbs 6 eggs l ablespoons fine coriander " numeg n ground cloves V - 6 crps liquid 3 oz. Sal.

4 s MENU i RECIPES AND QUANTITIES FOR 50 PEOPLE. i * Belled Poaoes, HS.MJL 1* Soak he bread In he liquid unil I is veil sofened, 2. Mix everyhing ogeher and form ino 50 rissoles. 3.Place in a greased baking pan and bake * a 350 F for abou 1 hcur - or boil in a saucenanwih a lile ^aer. 25 lbs. poaoes (as purchased which gives s 6 oz. edible porion). sal o ase i praer See insrucions for vegeable cookery * in aricle on Naive Feeding, page 7, Boiled Pumpkin «1 cup 3kim milk s See above. 15 lb* 10 02* pumpkin (as purchased ^iich s gives V- oz. edible porion)^ # s sal o ase, waer. *»ee insrucions for vegeable cookery in aricle on Naive Feeding, page 7 m i Friday : Samp and Bean Sew i * Sewed Tomaoes and Onion * 1 cup s k im m l I k lbs. Samp * 7 lbs,13 oz. dry beans. 5$ oz, sal. s Mehodi 1«Soak he beans and samp overnigh, * 2, Boil he beans and samp ogeher unil sof, adding he sal hour before * serving* 9 lbs,6 oz, omaoes (as purchased) i 3 lbs, 2 oz, onions (as purchased) Sal o ase. l Ifaffifl 1, Sew he omaoes and onions ogeher * unil sof. Add sal before serving. See above.

5 MINIMUM DIET FOR URBAN BANTU FAMILY OF HUSBAND. WIFE AND THREE CHILDREN. AND COST THLRLQF IN KIMBERLEY. Lis of Food-suffs used. Mealie-meal or kaffir corn l^d. per lb.; milk 3d. per pin; samp 3d. per lb.; flour 3d. per lb.; poaoes 3d. per lb.; vegeables; mea 6d. per lb.; beans 3d. per lb.; sugar 4d. per ID.; ea 3 /- per lb,; dried frui 6d. per lb.; jam 6a. per lb. ; dripping, vegeable 6d. per lb,, oranges and oher frui peanus 6a. per l b., fish 3d. per lb. Menus ;- MONDAY MORNING Food-suffs Quani jr Price Sugar if oss.'"' *" "H7 Mealie-meal 3 ea oups (l lb.) l d. ^ pin Tea.. 2 oz. 1 d. Toal 6?d. Lunch for husband half loaf bread, lb. fa - Toal 4?d. Mehod of preparaion Three cups meaile-meal poured in boiling waer o make porridge. is boiled, - pin used wih he porridge, he res wih he ea. MONDAY LUNCH Meal ie-meal 2 lbs. 1 pin 3 d. Sugar 4 oz. 1 d. Toal 7d. Mehod of preparaion Mealie meal poured ino boiling waer, sirred briskly unil very hick o make pap. Consumed wih he milk. MONDAY DINNER Mea l i lbs. 9 d. Samp 1 ib. 2 cl. Beans Poaoes. Toal l/5 d. Mehod of preparaion Mea cooked for abou wo hours, poaoes boiled, samp and beans cooked ogeher for hree hours. TUESDAY MORNING Mea 6 d. Meal ie-meal 3 ea cups l^d. Tomaoes hree Sugar 4 oz. 1 d.. l pin Toal l/s?d. Mehod of preparaion :- Mealie-meal prepared same as Monday morning. Tomaoes and mea fried. Lunch for husband - half loaf bread and ^ lb. fa. Toal 4?d. - TUESDAY LUNCH -

6 Food-suff s Peanus Sug ar TUESDAY LUNCH Quaniy 9 oz. 1 pin 4 oz. Price 1 d. Toal 7d. Mg.hod of preparaion Peanus ground and poured ino boiling waer and sirred unil subsance is hick,.poured ino waer and sirred horoughly and hen mixed wih he former, and i is ready for consumpion. Meal i e-meal Poaoes Green beans Dried frui TUESDAY PI MLR 3 lbs. l i lbs. 4 d. 6 d. Toal l/4d. Mehod of preparaion Mealie-meal poured ino boiling waer unil subsance is hick bu no very hick. Mashed ooaoes o be cooked wih green beans, and eaen wih pap. Dried frui is sewed. WEDNESDAY MORNING Fish Po aoes Sag ar Tea Mehod of preparaion fried. 6 oz. ^ lb. ~2 pin 4 oz. 1 oz. Fish is fried, 1 d. Toal 10?d. Poaoes chipped and L'Anch for husband half loaf bread and fish. Samp B e a n s WEDNESDAY LUNCH Toal 6d, Toal 5d. Mehod of preparaion Monday dinner. Samp and beans prepared same as Mealie-meal Mea Peanus Poaoes WEDNESDAY DINNER I? lbs. I lbs. 8 oz. 3 i d. 9 d, Toal l/5?d. Menod of preparaion Mealie-meal prepared same as Tuesday dinner, mea cooked ogeher wih poaoes. Peanus prepared as before. THURSDAY MORNING Tea Sugar Me al ie meal Fish Poaoes g- oz. 4 oz, 1 pin 3 ea cups THURSDAY LUNCH 6 oz. 1 d. 1 d. 3 d. lid. Toal 6?d. - Mealie-meal -

7 'M'e al ie-meal Flour I f lbs,? 3^d. 1 d. Toal 9-^d..Cjf preparaion ;- Fish ana poaoes fried,.mealie meal and flour prepared in he form of "maheu". lunch for husband half loaf bread o amp Beans Mea THURSDAY DINNER l i lbs. Toal 3d. 3 d 9 d! Toal l/2d> Mehod of preparaion Samp and beans prepared DP.me way as Monday dinner and he mea cooked. FRIDAY MORNING Fish Poaoes bug ar Tea 6 oz. 1 lb, 1/3 pin 4 oz. 2 OZ. 1 d. 1 d. 1 d. Toal 9d. Mehod of preparaion morning. Prepared he same as for Wednesday Meal ie-meal Sugar FRIDAY LUNCH 3 lbs. 1 pin 4 oz. 1 d. Toal 7d. Mehod of preparaion Prepared as Monday1s lunch. Lunch for husband half loaf bread and fish Toal 6d. FRIDAY DINNER Meal ie-meal Green beans Poaoes Bananas l i lbs. l lbs. 4 Pro-oared as Tuesday's dinner. SATURDAY MORNING 8 3 d. 4 d. Toal l/0?d. Mealie-meal Tea Sugar 1 pin ^ ea cups 2 oz. 4 oz. SATURDAY LUNCH lid. 1 d- 1 1 d.. Toal 6yd, Mea Onions Tomaoes Bre ad Mehod of preparaion and omaoes. 4 sausages 3 3 d. 3 loaf 3 d. Toal lid. Sausages fried and seasoned wih onions Lunch for husband half loaf bread Toal 3d. Mea Samp SATURDAY DINNER I lbs. 9 d. Poaoes -

8 - 4 - Poaoes Toal l/2d. Mehod of preparaion ;- Mea and poaoes cooked ogeher and when cooked eaen w.ih he samp which is boiled for hree hours. SUNDAY MORNING Mea Onions Tomaoes. Bread Sug ar Mehod of preparaion 4 3? 1? 4 l 2 sausage s loaf oz, oz. pin Prepared as Saurday's breakfas. 3 a. 1 d, 1. d. lid. Toal l/2?d. Mea Poaoes Beans Dumplings bjnday LUNwH l i lbs, 9 d. 6 d. Toal l/9 d. Mehod- of preparaion The mea, poaoes and beans are all cooked and dumplings made from flour, waer and baking powder and hen cooked wih he mea, Tea Sug ar Bread SUNDAY SUPPER. 1 2 oz, 4 oz, i pin loaf 1 d. 1 d. l F d. Toal 6 fd. Cos of Food for Monday 3.11 Go s of Food for Tuesday 3. 6 Go s of Food for Wednesday 3. 3 Go s of Food for Thursday 3. 9 Gos of Food for Friday Go S G of Food for Saurday 3.10? Go s of Food for Sunday 3. 4 Toal cos 31. 6

9 a suspeced cop p er deficiency and is relaion o he whole problem of iron m eabolism and haem oglobin is receiving he consideraion of O ndersepoor a he mom en. This con d iion is being sudied side by side wih experim enal copper poisoning in sheep, which o some exen resembles he so-called en zooic icerus in sheep, w hich occurs in cerain pars of Souh A frica. In enzooic icerus, he opposie o f a copper deficiency m anifess iself and he op in ion is held ha i is probably due o some inernal derangem en of copper and iron meabolism. C opper accumulaes in he liver and finally produces he characerisic changes of enzooic icerus, nam ely m arked haem oglobinaem ia, m ehaem oglobinaem ia, icerus, haem oglobinuria, ec. C U L T IV A T IO N OF H O R S E -S IC K N E S S A N D BLU E-TONGIJE V IR U S E S IN T H E D E V E L O P IN G C H IC K E M B R Y O. Boh horse-sickness and blue-ongue viruses are being propagaed by serial passage hrough he developing chick em bryo. F erile eggs incubaed for eiher five or six days are seleced for seeding, and he inoculaion is done by he usual echnique o f in jecin g, hrough a hole drilled in o he air space, direcly in o he yolk sac. The embryos die 011 he h ird or fou rh day afer in jecion, and large quaniies of baeerially serile virus m ay be harvesed from he embryos for furher passage or for experim enal purposes. In he case o f horse-sickness con in ued passage has resuled in aenuaion o f he virus. This is exem plified by he fac ha up o he 68h passage h e em bryo adaped virus produced faal reacions in horses. Tw o horses which received respecively he 88h and 102nd passage virus reaced severely and showed y p ica l clinical sympom s of horse-sickness, bu recovered. A sim ilar aenuaion o f fou r srains of blue-ongue virus appears o be akin g place, bu his aenuaion is no so easily apparen since none o f he srains of virus norm ally kill sheep under experim enal condiions. C on in uaion of his w ork has shown ha for various experim enal purposes, such as filraion and cen rifu g a ion sudies, chick embryos m ay be used o replace sheep or horses for dem onsraing he presence or absence o f virus in a given fluid. In his way no only is he cos of research work low ered, bu i is possible o w ork in sufficienly large numbers o perm i of a saisical survey of resuls obained. VEGETABLES AND VITAMINS In a discussion on V egeables as F ood by he N uriion Panel o f he Sociey of Chemical Indusry, he follow ing resuls, wih respec o he vegeables used for proecive purposes, heir viam in conen and ream en, were recorded. (M. Pyke, N aure, 26h April, 1941.) The proecive uses consis in he supply of viam ins A and C, iron and calcium. A lis of vegeables arranged in order o f meri would show in he firs place he green vegeables broccoli ops, waercress, m usard and cress, brussels sprous and spinach rich in caroene, very rich in viam in C. and conaining useful amouns of iron and calcium. The crucial role of green vegeables is o provide, almos alone in war im e, he whole daily dieary requirem en of viam in C, alhough if he caroene presen is physiologically acive o a sufficien exen as viam in A, he full needs of he body for his subsance could also be supplied. N ex on he lis com e cabbage and cauliflower, wih subsanial am ouns of viam in C, bu wih negligible quaniies of caroene, which is associaed w ih greenness. In he m iddle o f he lis om ao and leuce, conaining m ore caroene bu much less viam in C, are placed, and a he boom of he lis, wih only one-fifh he concenraion o f he greens, are urnips, green peas,

10 radish, leeks, parsnips, sringbeans and onions. On he oher hand, asparagus, cucum ber, celery and m arrow conain so lile viam ins or minerals ha hey canno be graded a all. Boiled carros conain as much caroene as boiled brnssels sprous, bu less han half as milch as spinach, waercress or broccoli, and only 5 per cen, of he viam in C in he green vegeables and a fracion o f heir available iron and calcium. The cabbage is seleced as a significan exam ple of loss in preparaion. In he m arke i may conain 60 per cen, of is field conen of viamin C ; he housewife loses 20 per cen., leaving 40 per cen, for he po. bu on boiling 65 per cen, of h a am oun is exraced by he cooking w aer and hrow n away, 17 per cen, of he original viam in 0 conen being lef for he able, where, if kep ho. i may all soon be los. Canning has been hough capable o f reducing he losses of viam in C in preparaion, bu, unforunaely, he process known as blanching, i.e. plunging vegeables ino nearly boiling waer for l i o 20 minues before canning, desroys he bulk of he viamin OBITUARY W e regre o announce he deah, on he 16h O cober, of Dr. Ernes Edward Galpin, I).S c., F.L.S., a he advanced age of 83. D r. G alpin was a life m em ber o f he A ssociaion, which lie joined in 1903, and also o f he L innean S ociey and of he B riish A ssociaion for he Advancem en of Science. Dr. Galpin was responsible for many valuable addiions o boanical science, in cluding his published works, The F erilisaion o f F low ers, The F lora o f he D rakensberg, A Boanical Survey o f he S pringbok F la s, The N aural Tim bers o f he Springbok F las, ec., in addiion o a large number of conribuions o B oanical Journals. D r. G alpin discovered h alf a dozen new genera of plans and hundreds of new species, his name being com m em oraed in he Genera Galpinia and M osdenia in abou 200 species. H is grea collecion o f 16,000 m ouned shees was presened o he n aion in 1917 and form ed a nucleus of he N aional H erbarium in P reoria.

11 ITEM SUBSTITUTES k p in milk (whole) (a) h pin fresh ly soured whole milk or 'maas' N.B. 'Maas' is whole or (b) lg- oz. cheese skimmed m ilk, fresh ly soured (c ) pin fresh skimmed milk + \ oz. fa (as above), in a calabash or oher con ain er.(d) f pin fresh ly soured skimmed milk or 'maas' + Used by mos Naive rib es o f? oz. fa as above. S. A frica as a saple a r ic le o f (e) ^ pin buerm ilk + ^ oz. fa (as above). he d ie. ( f ) Unsweeened condensed, evaporaed or dried milk made from ishole m ilk. (S u ffic ie n o make he equivalen o f \ pin whole m ilk ). (g) Unsweeened condensed, evaporaed or dried milk made from skimmed m ilk. ( S u ffic ie n o malra he equivalen o f \ pin skimmed milk) + 5- oz. fa. (as above). ( 2) lb. mea, lean and fa, no more han 3 o z. bone o be included. (Muon, beef, pork, game, fo w l.) (3) 2 o 3 oz. fa. (4) 2 o z. sugar 3 oz. dried peas, beans, le n ils or soya beans. 2 o 3 oz. buon or 'g h e e ', margarine, b eef, muon or la r d, peanu b u er or peanus. 2 o z. refin ed or unrefined sugar. (5) (a) Vegeables p oa oes. 6 oz. (a) 6 oz. swee p oaoes. (b) 6 oz. Amadumbia (Naive roo vegeable common in Naal and Transvaal). (b) 4 oz. oher v eg ea b le. (a) 4 oz. pumpkin, carro, b eeroo, cabbage, green mealies or any oher edible fr u i or vegeable in season. (b) 2 oz. dried peas or beans germinaed (a fe r cooking in waer 24 h ou rs). ( 6) I lb s. mealie meal. 'Sraigh-run* o be used, no re fin e d mealie-meal. 'S raigh-ru n ' is he whole mealie crushed fin e, no pars removed. (Can be obained d ire c from he m ille r s ). (a) lg" lb s. ready prepared mixure o f mealiemeal, ground soyz bean and peanus (e.g. Wamo Meal, obainable from Delmas M illin g C o., Delmas, T v l). ( b ) l 8 oz. refin ed mealiemeal -j* 6 oz. soya bean meal and ground peanus mixed. (c ) l. l b s. k a ffir corn fin e ly ground. (d) 2 lb s. coarse brown bread made from unsifed boermeal, (e) 1? lb s. oameal or brown r ic e. (? ) 2 oz. dried peas, beans, or le n ils or soya beans. 2 oz. any edible ype. ( 8) 2 oz. ea, co ffe e or cocoa. (9) 1 oz. s a l.

12 P roein 110 grams. Fa 110 grams. Carbohydrae 615 grams. C alories 4000 Calcrum 0.6 grams. Phosphorus 2.2 grams Iron grams Viamin A approximaely 1200 inernaional -unis, if B1 n ii 900 " " * ii c " " 900 " " " i f vegeables given raw.

13 ( l ) When M lk is made ino amasi, he whey should no be discarded, as i conains cerain valuable p roein and mineral s a ls. I should be used as a c o o l drink or incorporaed in cooked fo o d s. Skimmed m ilk or "buermilk is a grea deal beer han no milk a a l l, because i s i l l conains he body-buildins proeins and mineral sals and Viamin B. Bu buermilk is he ch ie f source in his d ie o f Viamin A and h is imporan p roecive fa co r is no replaced by making good he energy value wih an e x ra amoun o f f a oher han b u e r. In season when milk is p le n ifu l, more han pin may be given. (2) A d a ily average o f a le a s 4 oz. o f mea should be provided, and he sandard o f 8 oz. per day should be aimed a. To whaever exen he supply f a l l s shor o f h is sandard, wheher hrough giving a smaller quaniy d a ily or he lb. on cerain days only, i should be supplemened by a proporionae Quaniy o f he pulses lis e d so as o mainain he d aily le v e l o f proein inake; bu i should be rea lised ha he pulses are no complee subsiues because h eir proein is o f in fe r io r qu aliy. (3 ) Whaever porion o f h is raion canno be given d a ily in bread and in cooked food, may be accumulaed and given as, say, 2 oz. peanus wice a week. The ch ie f use o f iem 3 is as a concenraed energy food, hough buer conains Viamin A b esid es, and peanu buer Viamin B. (4) Governmen grade is o be preferred fo r i s conen o f mineral s a ls, which are lo s in refin in g. (5) (a) This iem should no be regarded as inerchangeable wih he beans o f iem 2 or he samp, r i c e, e c. o f iem 6; bu may be replaced by oher vegeables or fr u i. (b) This iem should as ofen as p ossib le be served raw or lig h ly cooked. The cook in s waer should no be hrown away bu used in preparing sew, e c. (6^ I is imporan o re a lise ha he su bsiu ion o f refin ed producs is'd erim en al o healh. ITo. 1 mealiemeal has bee* ived f ^0Tgf * proporion o f each o f is p roecive ingrediens. Samp is even vorse n u riio n a lly.

14 Collecion Number: AD1715 SOUTH AFRICAN INSTITUTE OF RACE RELATIONS (SAIRR), PUBLISHER: Collecion Funder:- Alanic Philanhropies Foundaion Publisher:- Hisorical Papers Research Archive Locaion:- Johannesburg 2013 LEGAL NOTICES: Copyrigh Noice: All maerials on he Hisorical Papers websie are proeced by Souh African copyrigh law and may no be reproduced, disribued, ransmied, displayed, or oherwise published in any forma, wihou he prior wrien permission of he copyrigh owner. Disclaimer and Terms of Use: Provided ha you mainain all copyrigh and oher noices conained herein, you may download maerial (one machine readable copy and one prin copy per page) for your personal and/or educaional non-commercial use only. People using hese records relaing o he archives of Hisorical Papers, The Library, Universiy of he Wiwaersrand, Johannesburg, are reminded ha such records someimes conain maerial which is uncorroboraed, inaccurae, disored or unrue. While hese digial records are rue facsimiles of paper documens and he informaion conained herein is obained from sources believed o be accurae and reliable, Hisorical Papers, Universiy of he Wiwaersrand has no independenly verified heir conen. Consequenly, he Universiy is no responsible for any errors or omissions and excludes any and all liabiliy for any errors in or omissions from he informaion on he websie or any relaed informaion on hird pary websies accessible from his websie. This documen forms par of he archive of he Souh African Insiue of Race Relaions (SAIRR), held a he Hisorical Papers Research Archive a The Universiy of he Wiwaersrand, Johannesburg, Souh Africa.