The legal allowance of food for slaves in North Carolina, is in the
words of the law, "a quart of corn per day." See Haywood's Manual,
525. The legal allowance in Louisiana is more, a barrel [flour barrel]
of corn, (in the ear,) or its equivalent in other grain, and a pint of
salt a month. In the other slave states the amount of food for the
slaves is left to the option of the master.
Thos. Clay, Esq., of Georgia, a slave holder, in his address before
the Georgia Presbytery, 1833.
"The quantity allowed by custom is _a peck of corn a week_!"
The Maryland Journal, and Baltimore Advertiser, May 30, 1788.
"_A single peck of corn a week, or the like measure of rice_, is the
_ordinary_ quantity of provision for a _hard-working_ slave; to which
a small quantity of meat is occasionally, though _rarely_, added."
W.C. Gildersleeve, Esq., a native of Georgia, and Elder in the
Presbyterian Church, Wilksbarre, Penn.
"The weekly allowance to grown slaves on this plantation, where I was
best acquainted, was _one peck of corn_."
Wm. Ladd, of Minot, Maine, formerly a slaveholder in Florida.
"The usual allowance of food was _one quart of corn a day_, to a full
task hand, with a modicum of salt; kind masters allowed _a peck of
corn a week_; some masters allowed no salt."
Mr. Jarvis Brewster, in his "Exposition of the treatment of slaves in
the Southern States," published in N. Jersey, 1815.
"The allowance of provisions for the slaves, is _one peck of corn, in
the grain, per week_."
Rev. Horace Moulton, a Methodist Clergyman of Marlboro, Mass., who
lived five years in Georgia.
"In Georgia the planters give each slave only _one peck of their gourd
seed corn per week_, with a small quantity of salt."
Mr. F.C. Macy, Nantucket, Mass., who resided in Georgia in 1820.
"The food of the slaves was three pecks of potatos a week during the
potato season, and _one peck of corn_, during the remainder of the
year."
Mr. Nehemiah Caulkins, a member of the Baptist Church in Waterford,
Conn., who resided in North Carolina, eleven winters.
"The subsistence of the slaves, consists of _seven quarts of meal_ or
_eight quarts of small rice for one week!_"
William Savery, late of Philadelphia, an eminent Minister of the
Society of Friends, who travelled extensively in the slave states, on
a Religious Visitation, speaking of the subsistence of the slaves,
says, in his published Journal,
"_A peck of corn_ is their (the slaves,) miserable subsistence _for a
week_."
The late John Parrish, of Philadelphia, another highly respected
Minister of the Society of Friends, who traversed the South, on a
similar mission, in 1804 and 5, says in his "Remarks on the slavery of
Blacks;"
"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."