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,
"There is _often a defect here_."
Rev. Horace Moulton, a Methodist clergyman at Marlboro, Mass. and
five years a resident of Georgia.
"The food, or 'feed' of slaves is generally of the _poorest_ kind."
The "Western Medical Reformer," in an article on the diseases peculiar
to negroes, by a Kentucky physician, says of the diet of the slaves;
"They live on a coarse, _crude, unwholesome diet_."
Professor A.G. Smith, of the New York Medical College; formerly a
physician in Louisville, Kentucky.
I have myself known numerous instances of large families of _badly
fed_ negroes swept off by a prevailing epidemic; and it is well known
to many intelligent planters in the south, that the best method of
preventing that horrible malady, _Chachexia Africana_, is to feed the
negroes with _nutritious_ food.