The Anti-Slavery Examiner, Omnibus

by American Anti-Slavery Society

"The slaves are deprived of needful sustenance."

2. KINDS OF FOOD.

Hon. Robert Turnbull, a slaveholder of Charleston, South Carolina.

"The subsistence of the slaves consists, from March until August, of corn ground into grits, or meal, made into what is called hominy, or baked into corn bread. The other six months, they are fed upon the sweet potatoe. Meat, when given, is only by way of indulgence or favor."

Mr. Eleazar Powell, Chippewa, Beaver Co., Penn., who resided in Mississippi, in 1836-7.

"The food of the slaves was generally corn bread, and sometimes meat or molasses."

Reuben G. Macy, a member of the Society of Friends, Hudson, N.Y., who resided in South Carolina.

"The slaves had no food allowed them besides corn, excepting at Christmas, when they had beef."

Mr. William Leftwich, a native of Virginia, and recently of Madison Co., Alabama, now member, of the Presbyterian Church, Delhi, Ohio.

"On my uncle's plantation, the food of the slaves, was corn-pone and a small allowance of meat."