Page 21 - Bulletin 13 2009

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The Sisters had an enjoyable day at the new Convent by the sea, and when the late
afternoon came they chanted Vespers in St. James’s Church and thereafter departed for

home, leaving three Sisters as the nucleus of the new community in Star of the Sea. On
21 January two other Sisters joined them. It is of interest that four of these five pioneers

- Mother Joseph, Sisters M. Benignus, Felix and Alphonsus were still at Star on the

occasion of its 50th Anniversary, and it is to them we are indebted for the record of the
events of these early days.

Life for the nuns at the convent, even though many were there to recuperate, was not

exactly easy. There was, in the early years, no electricity (installed 1910, until then
paraffin lamps were used) no telephone (finally installed in 1919), no laundry facility (a

zinc bath was used), and a very basic wood-burning stove from which, it was reported,

the heat went anywhere but where it was intended. Ironing was done with a heavy iron
with coals from the kitchen fire, and the food was simple and unimaginative, for the

cooking was done by young lay-sisters who had little experience and, with the limited

means available, found the going difficult. A small farmyard at the back of the convent
housed hens, chickens, ducks, geese and a pig, which died when his hokkie collapsed,

much to the anguish of Fr. Duignam. The luxury of the installation of a telephone in
1919 proved a ‘double-edged sword’ as it became an incessant nuisance with many

phone calls about reasons for non-attendance at school. Fr. Duignam’s Presbytery also
had a phone installed and he also complained, stating that the phone gave him no peace

or privacy.

The arrival of the weekly Springfield cart, which brought fresh fruit, vegetables, bread,

butter, and milk, was most welcome as were the hampers from the local hoteliers,
especially Frank and later Spencer Stansfield of the St. James Hotel, and Harry Scowen

of the Scowen’s Hotel, Muizenberg, all of whom had daughters at some time or other at
the convent. The local Filipino fisherfolk also provided fresh fish, curries, pickled fish

and other marine delicacies, which were greatly appreciated.