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 and that they sometimes suffer greatly for want of it. I was assured, however, that this was very rare—that, generally, the slaves were well provided for—always allowed a sufficient quantity of meal, and, generally, of pork—were permitted to raise pigs and poultry, and in summer could always grow as many vegetables as they wanted. It was observed, however, that they frequently neglect to provide for themselves in this way, and live mainly on meal and bacon. If a man does not provide well for his slaves, it soon becomes known; he gets the name of a "nigger killer," and loses the respect of the community.

The general allowance of food was thought to be a peck and a half of meal, and three pounds of bacon a week. This, it was observed, is as much meal as they can eat, but they would be glad to have more bacon; sometimes they receive four pounds, but it is oftener that they get less than three. It is distributed to them on Saturday nights; or, on the better managed plantations, sometimes on Wednesday, to prevent their using it extravagantly, or selling it for whisky on Sunday. This distribution is called the "drawing," and is made by the overseer to all the heads of families or single negroes. Except on the smallest plantations, where the cooking is done in the house of the proprietor, there is a cook-house, furnished with a large copper for boiling, and an oven. Every night the negroes take their "mess," for the next day's breakfast and dinner, to the cook, to be prepared for the next day. Custom varies as to the time it is served out to them; sometimes at morning and noon, at other times at noon and night. Each negro marks his meat by cuts, so that he shall know it from the rest, and they observe each other's rights with regard to this, punctiliously.

After breakfast has been eaten early in the cabins, at sunrise, or a little before in winter, and perhaps a little later in