Page:Slavery in the United States (1837).djvu/53

ceiving seven salt herrings. This formed the week’s provision, and the master who did not give it, was called a hard master, whilst those who allowed their people any thing more, were deemed kind and indulgent. It often happened, that the stock of salt herrings laid up by a master in the spring, was not sufficient to enable him to continue this rate of distribution through the year; and when the fish failed, nothing more than the corn was dealt out. On the other hand, some planters, who had large stocks of cattle, and many cows, kept the sour milk, after all the cream had been skimmed from it, and made a daily distribution of this amongst the working slaves. Some who had large apple orchards, gave their slaves a pint of cider each per day, through the autumn. It sometimes happened, too, in the lower counties of Maryland, that there was an allowance of pork, made to the slaves one day in each week; though on some estates this did not take place more than once in a month. This allowance of meat was disposed of in such a manner as to permit each slave to get a slice; very often amounting to half a pound. The slaves were also permitted to work for themselves at night, and on Sunday. If they chose to fish, they had the privilege of selling whatever they caught. Some expert fishermen caught and sold as many fish and oysters, as enabled them to buy coffee, sugar, and other luxuries for their wives, besides keeping themselves and their families in Sunday clothes; for, the masters in Maryland only allowed the men one wool