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Peter Farley Fossett (June 5, 1815 – January 3, 1901) was an enslaved laborer at Monticello, Thomas Jefferson's plantation, who after he attained his freedom in the mid-19th century, settled in Cincinnati where he established himself as a minister and caterer.
Edith Hern Fossett (1787–1854) was an African American chef who for much of her life was enslaved by Thomas Jefferson before being freed. Three generations of her family, the Herns, worked in Jefferson's fields, performed domestic and leadership duties, and made tools.
The Hemingses of Monticello: An American Family is a 2008 book by American historian Annette Gordon-Reed.It recounts the history of four generations of the African-American Hemings family, from their African and Virginia origins until the 1826 death of Thomas Jefferson, their master and the father of Sally Hemings' children.
Shannon Lanier and Jane Feldman, Jefferson's Children: The Story of One American Family New York: Random House Books for Young Readers, 2000 (with photos of Jefferson descendants on both sides) Stanton, Lucia. Free Some Day: The African-American Families of Monticello, Charlottesville: Thomas Jefferson Foundation, 2000.
Jefferson proposed that African-American children born in America be bought by the federal government for $12.50 and that these slaves be sent to Santo Domingo. [99] Jefferson admitted that his plan would be liberal and may even be unconstitutional, but he suggested a constitutional amendment to allow congress to buy slaves.
Thomas and Mary Bell lived the remainder of their lives together and Thomas Bell became a good friend of Jefferson. Mary Hemings Bell was the first of Betty's children to gain freedom. [ 19 ] When Thomas Bell died in 1800, he left Mary and their Bell children a sizable estate, treating them as free in his will.
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Lucia Stanton, Free Some Day: The African-American Families of Monticello, Charlottesville: Thomas Jefferson Foundation, 2000. Thomas J. Craughwell, Thomas Jefferson's Creme Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America, Philadelphia: Quirk Books, 2012, 233 pages; ISBN 978-1-5947-4578-2.
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