history, but I have detailed as many as prudence will permit, on account
of those members who are yet south of Mason and Dixon's line.

I have faith in the hand that has dealt with us so strangely, that all our
remaining members will in time be brought together; and then the case may
merit a reviewed and enlarged edition of this tract, when other important
matter will be inserted.




CHAPTER VII.

THE FEEDING AND CLOTHING OF THE SLAVES IN THE PART OF MARYLAND WHERE I
LIVED, &C.


The slaves are generally fed upon salt pork, herrings and Indian corn.

The manner of dealing it out to them is as follows:--Each working man, on
Monday morning, goes to the cellar of the master where the provisions are
kept, and where the overseer takes his stand with some one to assist him,
when he, with a pair of steel-yards, weighs out to every man the amount of
three-and-a-half pounds, to last him till the ensuing Monday--allowing him
just half-a-pound per day. Once in a few weeks there is a change made, by
which, instead of the three-and-a-half pounds of pork, each man receives
twelve herrings, allowing two a-day. The only bread kind the slaves have
is that made of Indian meal. In some of the lower counties, the masters
usually give their slaves the corn in the ear; and they have to grind it
for themselves by night at hand-mills. But my master had a quantity sent