8 January 1887, William Smith shoots his wife Sarah dead in Sidney Street.
8 January 1900, Horseflesh being given out as food during the siege for first time.
Pictured is the Soup kitchen
HORSE AND VEGETABLE SOUP
J.W. McBeath, a chemist on Stockdale Street, had the idea of a soup kitchen in order to assist those suffering from lack of sustenance during the siege, although it was Rhodes who implemented the idea, with Tim Tyson doing the actual planning and work involved. Assisting Tyson were Dr Thomas Smartt and Julia Rochefort Maguire, The Times of London correspondent during the siege, and it was she who had the dubious honour of sampling the first pint issued. On the first day, 8 January, over 3000 pints were issued, with an average of 2500 pints a day from then onwards, the cost being 3d a pint. Vegetables from Kenilworth went into the mix, as did at least 600 horses notwithstanding official denial.
Dr Smartt believed that Cecil Rhodes should also have some of the horse soup in full view of the public to prove to them that it was tasty and nutritious. Rhodes was, however, not enamoured of the horse soup despite being assured that it was just as good as the beef soup also available. Rhodes bargained with Smartt that he should have the beef soup first, which he consumed, and then tried to persuade Smartt that he would have the horse soup the next day. But Smartt had already given Rhodes the horse soup instead of the beef soup and Rhodes never knew the difference.