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256, back again to the arms of slavery. It was not what we had taken it to be, nor what it might have been, had it not been abused by us. It was about as well to be a slave to master, as to be a slave to rum and whisky.

I am the more induced to take this view of the holiday system, adopted by slaveholders, from what I know of their treatment of slaves, in regard to other things. It is the commonest thing for them to try to disgust their slaves with what they do not want them to have, or to enjoy. A slave, for instance, likes molasses; he steals some; to cure him of the taste for it, his master, in many cases, will go away to town, and buy a large quantity of the poorest quality, and set it before his slave, and, with whip in hand, compel him to eat it, until the poor fellow is made to sicken at the very thought of molasses. The same course is often adopted to cure slaves of the disagreeable and inconvenient practice of asking for more food, when their allowance has failed them. The same disgusting process works well, too, in other things, but I need not cite them. When a slave is drunk, the slaveholder has no fear that he will plan an insurrection; no fear that he will escape to the north. It is the sober, thinking slave who is dangerous, and needs the vigilance of his master, to keep him a slave. But, to proceed with my narrative.

On the first of January, 1835, I proceeded from St. Michael's to Mr. William Freeland's, my new home. Mr. Freeland lived only three miles from St. Michael's, on an old worn out farm, which required much labor