not how many grown people were working. There were always tasks set for
the boys and girls ranging in age from nine to thirteen years, beyond
these ages they worked with the older slaves. After I had been in
Pontotoc two years I had to help plant and hoe, and work in the cotton
during the seasons, and soon learned to do everything pertaining to the
farm.

* * * * *

COOKING FOR THE SLAVES.

In summer time the cooking for the slaves was done out of doors. A large
fire was built under a tree, two wooden forks were driven into the
ground on opposite sides of the fire, a pole laid on the forks and on
this kettles were hung over the fire for the preparation of the food.
Cabbage and meat, boiled, alternated with meat and peas, were the staple
for summer. Bread was furnished with the meals and corn meal dumplings,
that is, little balls made of meal and grease from the boiled bacon and
dropped into boiling water, were also provided and considered quite
palatable, especially if cooked in the water in which the bacon was
boiled. In winter the cooking was done in a cabin, and sweet potatoes,
dried peas and meat were the principal diet. This bill of fare was for
dinner or the mid-day meal. For supper each slave received two pieces of
meat and two slices of bread, but these slices were very large, as the
loaves were about six inches thick and baked in an old fashioned oven.
This bread was made from corn meal for, as I have said, only on holidays
and special occasions did the slaves have white bread of any kind. Part
of the meat and bread received at supper time was saved for the "morning
bite." The slaves never had any breakfast, but went to the field at
daylight and after working till the sun was well up, all would stop for