Twelve Years a Slave (16 page)

In the latter part of August begins the cotton picking season. At this time each slave is presented with a sack. A strap is fastened to it, which goes over the neck, holding the mouth of the sack breast high, while the bottom reaches nearly to the ground. Each one is also presented with a large basket that will hold about two barrels. This is to put the cotton in when the sack is filled. The baskets are carried to the field and placed at the beginning of the rows.

When a new hand, one unaccustomed to the business, is sent for the first time into the field, he is whipped up smartly, and made for that day to pick as fast as he can possibly. At night it is weighed, so that his capability in cotton picking is known. He must bring in the same weight each night following. If it falls short, it is considered evidence that he has been laggard, and a greater or less number of lashes is the penalty.

An ordinary day’s work is two hundred pounds. A slave who is accustomed to picking, is punished, if he or she brings in a less quantity than that. There is a great difference among them as regards this kind of labor. Some of them seem to have a natural knack, or quickness, which enables them to pick with great celerity, and with both hands, while others, with whatever practice or industry, are utterly unable to come up to the ordinary standard. Such hands are taken from the cotton field and employed in other business. Patsey, of whom I shall have more to say, was known as the most remarkable cotton picker on Bayou Bœuf. She picked with both hands and with such surprising rapidity, that five hundred pounds a day was not unusual for her.

Each one is tasked, therefore, according to his picking abilities, none, however, to come short of two hundred weight. I, being unskillful always in that business, would have satisfied my master by bringing in the latter quantity, while on the other hand, Patsey would surely have been beaten if she failed to produce twice as much.

The cotton grows from five to seven feet high, each stalk having a great many branches, shooting out in all directions, and lapping each other above the water furrow.

There are few sights more pleasant to the eye, than a wide cotton field when it is in the bloom. It presents an appearance of purity, like an immaculate expanse of light, new-fallen snow.

Sometimes the slave picks down one side of a row, and back upon the other, but more usually, there is one on either side, gathering all that has blossomed, leaving the unopened bolls for a succeeding picking. When the sack is filled, it is emptied into the basket and trodden down. It is necessary to be extremely careful the first time going through the field, in order not to break the branches off the stalks. The cotton will not bloom upon a broken branch. Epps never failed to inflict the severest chastisement on the unlucky servant who, either carelessly or unavoidably, was guilty in the least degree in this respect.

The hands are required to be in the cotton field as soon as it is light in the morning, and, with the exception of ten or fifteen minutes, which is given them at noon to swallow their allowance of cold bacon, they are not permitted to be a moment idle until it is too dark to see, and when the moon is full, they often times labor till the middle of the night. They do not dare to stop even at dinner time, nor return to the quarters, however late it be, until the order to halt is given by the driver.

The day’s work over in the field, the baskets are “toted,” or in other words, carried to the gin-house, where the cotton is weighed. No matter how fatigued and weary he may be—no matter how much he longs for sleep and rest—a slave never approaches the gin-house with his basket of cotton but with fear. If it falls short in weight—if he has not performed the full task appointed him, he knows that he must suffer. And if he has exceeded it by ten or twenty pounds, in all probability his master will measure the next day’s task accordingly. So, whether he has too little or too much, his approach to the gin-house is always with fear and trembling. Most frequently they have too little, and therefore it is they are not anxious to leave the field. After weighing, follow the whippings; and then the baskets are carried to the cotton house, and their contents stored away like hay, all hands being sent in to tramp it down. If the cotton is not dry, instead of taking it to the gin-house at once, it is laid upon platforms, two feet high, and some three times as wide, covered with boards or plank, with narrow walks running between them.

This done, the labor of the day is not yet ended, by any means. Each one must then attend to his respective chores. One feeds the mules, another the swine—another cuts the wood, and so forth; besides, the packing is all done by candle light. Finally, at a late hour, they reach the quarters, sleepy and overcome with the long day’s toil. Then a fire must be kindled in the cabin, the corn ground in the small hand-mill, and supper, and dinner for the next day in the field, prepared. All that is allowed them is corn and bacon, which is given out at the corncrib and smoke-house every Sunday morning. Each one receives, as his weekly allowance, three and a half pounds of bacon, and corn enough to make a peck of meal. That is all—no tea, coffee, sugar, and with the exception of a very scanty sprinkling now and then, no salt. I can say, from a ten years’ residence with Master Epps, that no slave of his is ever likely to suffer from the gout, superinduced by excessive high living. Master Epps’ hogs were fed on
shelled
corn—it was thrown out to his “niggers” in the ear. The former, he thought, would fatten faster by shelling, and soaking it in the water—the latter, perhaps, if treated in the same manner, might grow too fat to labor. Master Epps was a shrewd calculator, and knew how to manage his own animals, drunk or sober.

The corn mill stands in the yard beneath a shelter. It is like a common coffee mill, the hopper holding about six quarts. There was one privilege which Master Epps granted freely to every slave he had. They might grind their corn nightly, in such small quantities as their daily wants required, or they might grind the whole week’s allowance at one time, on Sundays, just as they preferred. A very generous man was Master Epps !

I kept my corn in a small wooden box, the meal in a gourd; and, by the way, the gourd is one of the most convenient and necessary utensils on a plantation. Besides supplying the place of all kinds of crockery in a slave cabin, it is used for carrying water to the fields. Another, also, contains the dinner. It dispenses with the necessity of pails, dippers, basins, and such tin and wooden superfluities altogether.

When the corn is ground, and fire is made, the bacon is taken down from the nail on which it hangs, a slice cut off and thrown upon the coals to broil. The majority of slaves have no knife, much less a fork. They cut their bacon with the axe at the woodpile. The corn meal is mixed with a little water, placed in the fire, and baked. When it is“done brown,” the ashes are scraped off, and being placed upon a chip, which answers for a table, the tenant of the slave hut is ready to sit down upon the ground to supper. By this time it is usually midnight. The same fear of punishment with which they approach the gin-house, possesses them again on lying down to get a snatch of rest. It is the fear of oversleeping in the morning. Such an offence would certainly be attended with not less than twenty lashes. With a prayer that he may be on his feet and wide awake at the first sound of the horn, he sinks to his slumbers nightly.

The softest couches in the world are not to be found in the log mansion of the slave. The one whereon I reclined year after year, was a plank twelve inches wide and ten feet long. My pillow was a stick of wood. The bedding was a coarse blanket, and not a rag or shred beside. Moss might be used, were it not that it directly breeds a swarm of fleas.

The cabin is constructed of logs, without floor or window. The latter is altogether unnecessary, the crevices between the logs admitting sufficient light. In stormy weather the rain drives through them, rendering it comfortless and extremely disagreeable. The rude door hangs on great wooden hinges. In one end is constructed an awkward fire-place.

An hour before day light the horn is blown. Then the slaves arouse, prepare their breakfast, fill a gourd with water, in another deposit their dinner of cold bacon and corn cake, and hurry to the field again. It is an offence invariably followed by a flogging, to be found at the quarters after daybreak. Then the fears and labors of another day begin; and until its close there is no such thing as rest. He fears he will be caught lagging through the day; he fears to approach the gin-house with his basket-load of cotton at night; he fears, when he lies down, that he will oversleep himself in the morning. Such is a true, faithful, unexaggerated picture and description of the slave’s daily life, during the time of cotton-picking, on the shores of Bayou Bœuf.

In the month of January, generally, the fourth and last picking is completed. Then commences the harvesting of corn. This is considered a secondary crop, and receives far less attention than the cotton. It is planted, as already mentioned, in February. Corn is grown in that region for the purpose of fattening hogs and feeding slaves ; very little, if any, being sent to market. It is the white variety, the ear of great size, and the stalk growing to the height of eight, and often times ten feet. In August the leaves are stripped off, dried in the sun, bound in small bundles, and stored away as provender for the mules and oxen. After this the slaves go through the field, turning down the ear, for the purpose of keeping the rains from penetrating to the grain. It is left in this condition until after cotton-picking is over, whether earlier or later. Then the ears are separated from the stalks, and deposited in the corncrib with the husks on; otherwise, stripped of the husks, the weevil would destroy it. The stalks are left standing in the field.

The Carolina, or sweet potato, is also grown in that region to some extent. They are not fed, however, to hogs or cattle, and are considered but of small importance. They are preserved by placing them upon the surface of the ground, with a slight covering of earth or cornstalks. There is not a cellar on Bayou Bœuf. The ground is so low it would fill with water. Potatoes are worth from two to three “bits,” or shillings a barrel; corn, except when there is an unusual scarcity, can be purchased at the same rate.

As soon as the cotton and corn crops are secured, the stalks are pulled up, thrown into piles and burned. The ploughs are started at the same time, throwing up the beds again, preparatory to another planting. The soil, in the parishes of Rapides and Avoyelles, and throughout the whole country, so far as my observation extended, is of exceeding richness and fertility. It is a kind of marl, of a brown or reddish color. It does not require those invigorating composts necessary to more barren lands, and on the same field the same crop is grown for many successive years.

Ploughing, planting, picking cotton, gathering the corn, and pulling and burning stalks, occupies the whole of the four seasons of the year. Drawing and cutting wood, pressing cotton, fattening and killing hogs, are but incidental labors.

In the month of September or October, tho hogs are run out of the swamps by dogs, and confined in pens. On a cold morning, generally about New Year’s day, they are slaughtered. Each carcass is cut into six parts, and piled one above the other in salt, upon large tables in the smoke-house. In this condition it remains a fortnight, when it is hung up, and a fire built, and continued more than half the time during the remainder of the year. This thorough smoking is necessary to prevent the bacon from becoming infested with worms. In so warm a climate it is difficult to preserve it, and very many times myself and my companions have received our weekly allowance of three pounds and a half, when it was full of these disgusting vermin.

Although the swamps are overrun with cattle, they are never made the source of profit, to any considerable extent. The planter cuts his mark upon the ear, or brands his initials upon the side, and turns them into the swamps, to roam unrestricted within their almost limitless confines. They are the Spanish breed, small and spike-horned. I have known of droves being taken from Bayou Bœuf, but it is of very rare occurrence. The value of the best cows is about five dollars each. Two quarts at one milking, would be considered an unusual large quantity. They furnish little tallow, and that of a soft, inferior quality. Notwithstanding the great number of cows that throng the swamps, the planters are indebted to the North for their cheese and butter, which is purchased in the New-Orleans market. Salted beef is not an article of food either in the great house, or in the cabin.

Master Epps was accustomed to attend shooting matches for the purpose of obtaining what fresh beef he required. These sports occurred weekly at the neighboring village of Holmesville. Fat beeves are driven thither and shot at, a stipulated price being demanded for the privilege. The lucky marksman divides the flesh among his fellows, and in this manner the attending planters are supplied.

The great number of tame and untamed cattle which swarm the woods and swamps of Bayou Bœuf, most probably suggested that appellation to the French, inasmuch as the term, translated, signifies the creek or river of the wild ox.

Garden products, such as cabbages, turnips and the like, are cultivated for the use of the master and his family. They have greens and vegetables at all times and seasons of the year. “The grass withereth and the flower fadeth” before the desolating winds of autumn in the chill northern latitudes, but perpetual verdure overspreads the hot lowlands, and flowers bloom in the heart of winter, in the region of Bayou Bœuf.

There are no meadows appropriated to the cultivation of the grasses. The leaves of the corn supply a sufficiency of food for the laboring cattle, while the rest provide for themselves all the year in the ever-growing pasture.

There are many other peculiarities of climate, habit, custom, and of the manner of living and laboring at the South, but the foregoing, it is supposed, will give the reader an insight and general idea of life on a cotton plantation in Louisiana. The mode of cultivating cane, and the process of sugar manufacturing, will be mentioned in another place.