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3. QUALITY OF FOOD.
ОглавлениеHaving 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.
| WITNESSES. | TESTIMONY. |
| Thomas Clay, Esq. of Georgia, in 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 fednegroes 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. |
