cher in slave states.

"Thousands of the slaves are pressed with the gnawings of cruel hunger
during their whole lives."

Report of the Gradual Emancipation Society, of North Carolina, 1826.
Signed Moses Swain, President, and William Swain, Secretary.

Speaking of the condition of slaves, in the eastern part of that
state, the report says,--"The master puts the unfortunate wretches
upon short allowances, scarcely sufficient for their sustenance, so
that a _great part_ of them go _half starved_ much of the time."

Mr. Asa A. Stone, a Theological Student, who resided near Natchez,
Miss., in 1834-5.

"On almost every plantation, the hands suffer more or less from hunger
at some seasons of almost every year. There is always a _good deal of
suffering_ from hunger. On many plantations, and particularly in
Louisiana, the slaves are in a condition of _almost utter famishment,_
during a great portion of the year."

Thomas Clay, Esq., of Georgia, a Slaveholder.

"From various causes this [the slave's allowance of food] is _often_
not adequate to the support of a laboring man."

Mr. Tobias Boudinot, St Albans, Ohio, a member of the Methodist
Church. Mr. B. for some years navigated the Mississippi.

"The slaves 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