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Interhouse
Public Speaking Competition
- More than a battle of the Voices
The Interhouse Public Speaking Competition was held in the Turner
Hall on Thursday 2nd February. Each boy had to show his linguistic and
presentational skills
on a topic of his own choices and on an impromptu speech.. The boys were judged on the
strength of their preparation (use of notes, content, organization); representation (eye contact, gestures, appearance,
voice and
body language); audience response and their handling of the impromptu
speech.
The Best Speaker was Jonathan Samukange, (left) of Chubb who also
won last year.
Jonathan will represent the College in the Lions Club
Inter-Schools Public Speaking Competition to be held on 6 March this year.
Stringent rules applied: Junior speakers were expected to speak
for 3 minutes 30 seconds and anyone exceeding this time limit by more
than 30 seconds was penalized. Senior speakers were expected to
speak for 4 minutes 30 seconds and a penalty was applied for anyone
exceeding the time limit by more than 30 seconds. In the impromptu
speech a time limit of 1 minute was allowed with only 10 seconds
preparation time. Any speaker exceeding the time limit by 15 seconds was
penalized. 
On the right young Matthew Ward of Oates waits nervously to
deliver his speech.

Michael Nyathi of George Grey delivers his speech to an attentive
audience. He was chosen the best Junior speaker.
The speakers acquitted themselves well despite the stringent rules and
the adjudicators Mrs. Jacqui Stewart and Mrs. Patricia Ndlovu admitted
that they had a difficult time deciding the winners. The best thanker this year was Adam Walters.
The overall winning House was Chubb, while the rest of the houses
were ranked as follows
Second - George Grey & Hervey
Fourth - Founders
Fifth - Oates
Sixth -Tredgold
Form 4 Life Skills Course at Matobo Hills
- a rewarding experience for the boys
The Form 4’s left the classrooms routines to attend a three day camp, this week, on Shalom
Farm, south of the Matobo Hills. The idea was to provide a
"bridge" between the Form 2 Adventure Course and the Lower
Sixth Leadership Course – the first of which also took place at
Shalom last November.
Boys had a full daily programme of activities, starting at 0600 am
right up to 1000 pm
The boys appear to have generally enjoyed the
various physical activities, particularly as there was lots of water
around, in contrast to last November. A variety of lectures were also
presented by the Family Impact team of organizers. A couple of the
titles of these will give an idea of the emphasis of the camp.
‘Self Image: How do we judge others and ourselves’
‘The keys to effective communication’
‘ What’s in a family? : The importance of families,
teenager/parent relationships’
‘Understanding AIDS’
Our thanks to F.O.B. Danny Tanser for organizing the camp.
Cross Country - The showers did nothing to
dampen the spirit of the boys
The intermittent showers did nothing to dampen the spirit of the
runners during the Interhouse Cross Country race held on Wednesday 1st
February. While the recorders and staff spectators scurried for
cover in the Old Bushtick verandah, the runners splashed their way
through the course.
Hervey were the overall winners and the other houses were placed as
follows:
Fifth - George Grey
Third - Oates
Fourth - Tredgold
Fifth - Chubb
Sixth - Founders
The fastest junior was Kudakwashe Chiwanza of Tredgold who finished
in a time of 19 min 26 sec while the fastest Senior was Keith Wale
of Oates who finished in 19 min 2 sec
Etiquette Society - Wine makers of the future?
Awakhiwe Mwandu - Secretary of the Society filed
this report
As a follow-up to the talk given by Gordon Macdonald on
27 January, members of the Etiquette Society visited Worringham Wineries
situated between Esigodini and Bulawayo on 30 January.
From
grapes to wine.
Freshly-picked juicy grapes at Worringham Wineries
Mr. Colin de
Villiers, who runs the winery and has done so for the last 20 years,
showed us through the factory taking us through the various stages of
wine-making; from the picking of the grapes, the detaching, the making
of the grape juice, the fermentation and finally the storage. The
wine is then moved by bulk tankers to Afdis Distillers in Harare where
it is classified and bottled.
No
wastage!
After being crushed and squeezed out of their juice, the grape skins are
recycled (right). Water is poured over them in huge tanks and whatever
little juice had been left is extracted for secondary fermentation to
produce the cheaper wines e.g. fortified wines or brandies.

Mr. de Villiers explains the fermentation process to the attentive
members of the Society.
On the right, the thumbnail shows
two sets of fermentation tanks. The lower tanks ferment the grape juice
from the crushed grapes while the upper tanks are for secondary
fermentation - for the juices extracted from the grape skins. The
fermentation period is about 3 days.
After the talk Mr. de Villiers took the members to the company's
wine-testing bar where two bottles of white wine and one bottle of red
wine were started. A very pleasant and informative visit was had
by all. The Etiquette Society is grateful to Mr. de Villiers for
organizing the event and finding time to talk to us.
Quality
control is an important aspect of making wine on a commercial basis.
In the laboratory at Worringham, rigorous tests are carried out to
monitor the sugar and alcohol content of the wines and brandies.
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