My mother died when I was real small, and about a year after dat my father died. Master Holmes told us children not to cry, dat he and Miss Betsy would take good care of us. Dey did, too. Dey took us in de house wid dem and look after us jest as good as dey could colored children. We slept in a little room close to them and she allus seen dat we was covered up good before she went to bed. I guess she got a sight of satisfaction from taking care of us 'cause she didn't have no babies to care for.
Master Holmes and Miss Betsy was real young folks but dey was purty well fixed. He owned about 100 acres of land dat was cleared and ready for de plow and a lot dat was not in cultivation. He had de woods full of hogs and cows and he owned seven or eight grown slaves and several children. I remember Uncle Shed, Uncle Lige, Aunt Chaney, Aunt Lizzie, and Aunt Susy just as well as if it was yesterday. Master Holmes and Miss Betsy was both half-breed Choctaw Indians. Dey had both been away to school somewhere in de states and was well educated. Dey had two children but dey died when dey was little. Another little girl was born to dem after de War and she lived to be a grown woman.
Dey sure was fine young folks and provided well for us. He allus had a smokehouse full of meat, lard, sausage, dried beans, peas, corn, potatoes, turnips and collards banked up for winter. He had plenty of milk and butter for all of us, too.
Master Holmes allus say, "A hungry man caint work." And he allus saw to it that we had lots to eat.
We cooked all sorts of Indian dishes: Tom-fuller, pashofa, hickory-nut grot, Tom-budha, ash-cakes, and pound cakes besides vegetables and meat dishes. Corn or corn meal was used in all de Indian dishes. We made hominy out'n de whole grains. Tom-fuller was made from beaten corn and tasted sort of like hominy.
We would take corn and beat it like in a wooden mortar wid a wooden pestle. We would husk it by fanning it and we would den put it on to cook in a big pot. While it was cooking we'd pick out a lot of hickory-nuts, tie 'em up in a cloth and beat 'em a little and drop 'em in and cook for a long time. We called dis dish hickory-nut grot. When we made pashofa we beat de corn and cook for a little while and den we add fresh pork and cook until de meat was done. Tom-budha was green corn and fresh meat cooked together and seasoned wid tongue or pepper-grass.
We cooked on de fire place wid de pots hanging over de fire on racks and den we baked bread and cakes in a oven-skillet. We didn't use soda and baking powder. We'd put salt in de meal and scald it wid boiling water and make it into pones and bake it. We'd roll de ash cakes in wet cabbage leaves and put 'em in de hot ashes and bake 'em. We cooked potatoes, and roasting ears dat way also. We sweetened our cakes wid molasses, and dey was plenty sweet too.
Dey was lots of possums and coons and squirrels and we nearly always had some one of these to eat. We'd parboil de possum or coon and put it in a pan and bake him wid potatoes 'round him. We used de broth to baste him and for gravy. Hit sure was fine eating dem days.
I never had much work to do. I helped 'round de house when I wanted to and I run errands for Miss Betsy. I liked to do things for her. When I got a little bigger my brother and I toted cool water to de field for de hands.
Didn't none of Master Holmes' niggers work when dey was sick. He allus saw dat dey had medicine and a doctor iffen dey needed one. 'Bout de only sickness we had was chills and fever. In de old days we made lots of our own medicine and I still does it yet. We used polecat grease for croup and rheumatism. Dog-fennel, butterfly-root, and life-everlasting boiled and mixed and made into a syrup will cure pneumonia and pleurisy. Pursley-weed, called squirrel physic, boiled into a syrup will cure chills and fever. Snake-root steeped for a long time and mixed with whiskey will cure chills and fever also.