"They allow them but one peck of meal, for a whole week, in some of the Southern states."
Richard Macy, Hudson, N.Y. a Member of the Society of Friends, who has resided in Georgia.
"Their usual allowance of food was one peck of corn per week, which was dealt out to them every first day of the week. They had nothing allowed them besides the corn, except one quarter of beef at Christmas."
Rev. C.S. Renshaw, of Quincy, Ill., (the testimony of a Virginian).
"The slaves are generally allowanced: a pint of corn meal and a salt herring is the allowance, or in lieu of the herring a "dab" of fat meat of about the same value. I have known the sour milk, and clauber to be served out to the hands, when there was an abundance of milk on the plantation. This is a luxury not often afforded."
Testimony of Mr. George W. Westgate, member of the Congregational Church, of Quincy, Illinois. Mr. W. has been engaged in the low country trade for twelve years, more than half of each year, principally on the Mississippi, and its tributary streams in the south-western slave states.
"Feeding is not sufficient,—let facts speak. On the coast, i.e. Natchez and the Gulf of Mexico, the allowance was one barrel of ears of corn, and a pint of salt per month. They may cook this in what manner they please, but it must be done after dark; they have no day light to prepare it by. Some few planters, but only a few, let them prepare their corn on Saturday afternoon. Planters, overseers, and negroes, have told me, that in pinching times, i.e. when corn is high, they did not get near that quantity. In Miss., I know some planters who allowed their hands three and a half pounds of meat per week, when it was cheap. Many prepare their corn on the Sabbath, when they are not worked on that day, which however is frequently the case on sugar plantations. There are very many masters on "the coast" who will not suffer their slaves to come to the boats, because they steal molasses to barter for meat; indeed they generally trade more or less with stolen property. But it is impossible to find out what and when, as their articles of barter are of such trifling importance. They would often come on board our boats to beg a bone, and would tell how badly they were fed, that they were almost starved; many a time I have set up all night, to prevent them from stealing something to eat."
3. QUALITY OF FOOD.
Having ascertained the kind and quantity of food allowed to the slaves, it is important to know something of its quality, that we may judge of the amount of sustenance which it contains. For, if their provisions are of an inferior quality, or in a damaged state, their power to sustain labor must be greatly diminished.
Thomas Clay, Esq. of Georgia, from an address to the Georgia Presbytery, 1834, speaking of the quality of the corn given to the slaves, says,