ves down the Mississippi, are _half-starved,_ the boats, when
they stop at night, are constantly boarded by slaves, begging for
something to eat."

President Edwards, the younger, in a sermon before the Conn. Abolition
Society, 1791.

"The slaves are supplied with barely enough to keep them from
_starving._"

Rev. Horace Moulton, a Methodist Clergyman of Marlboro' Mass., who
lived five years in Georgia.

"As a general thing on the plantations, the slaves suffer extremely
for the want of food."

Rev. George Bourne, late editor of the Protestant Vindicator, N.Y.,
who was seven years pastor of a church in Virginia.

"The slaves are deprived of _needful_ sustenance."

2. KINDS OF FOOD.

Hon. Robert Turnbull, a slaveholder of Charleston, South Carolina.

"The subsistence of the slaves consists, from March until August, of
corn ground into grits, or meal, made into what is called _hominy_, or
baked into corn bread. The other six months, they are fed upon the
sweet potatoe. Meat, when given, is only by way of _indulgence or
favor._"

Mr. Eleazar Powell, Chippewa, Beaver Co., Penn., who resided in
Mississippi, in 1836-7.

"The food of the slaves was generally corn bread, and _sometimes_ meat
or molasses."

Reuben G. Macy, a member of the Society of Friends, Hudson, N.Y., who
resided in South Carolina.

"The slaves had no food allowed them besides _corn,_ excepting at
Christmas, when they had beef."

Mr. William Leftwich, a native of Virginia, and recently of Madison
Co., Alabama, now member, of the Presbyterian Church, Delhi, Ohio.

"On my uncle's plantation, the food of the slaves, was corn-pone and a
small allowance of meat."

WILLIAM LADD, Esq., of Minot, Me., president of the American Peace
Society, and formerly a slaveholder of Florida, gives the following
testimony as to the allowance of food to slaves.

"The usual food of the slaves was _corn_, with a modicum of salt. In
some cases the master allowed no salt, but the slaves boiled the sea
water for salt in their little pots. For about eight days near
Christmas, i.e., from the Saturday evening before, to the Sunday
evening after Christmas day, they were allowed some _meat_. They
always with one single exception ground their corn in a hand-mill, and
cooked their food themselves."

Extract of a letter from Rev. D.C. EASTMAN, a preacher of the
Methodist Episcopal church, in Fayette county, Ohio.

"In March, 1838, Mr. Thomas Larrim