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The book is a permanent and most valuable chapter in our history; for it is the first ample, lucid, faithful, detailed account, from the actual head-quarters of a slave-plantation in this country, of the workings of the system, — its persistent, hopeless, helpless crushing of humanity in the slave, and the more fearful moral and mental dry ...
Slave gardens were an integral part of plantation life. The gardens were made near slave quarters and fenced in with saplings, branches, and vines, and root cellars were located underneath the slave homes. Based on the observations of travelers, the gardens were small in comparison to the other gardens on the plantation. [24]
The book's main character is Eulalia, a young daughter of an abolitionist from New England and the wife of a plantation owner named Moreland. At first indoctrinated by her father's views on abolitionism, Eulalia initially condemns her husband's use of slaves on his plantation – even though he is behaving benignly towards them – but she soon realises how well off Moreland's slaves truly are.
Sprawling Southern plantations have long attracted visitors with their stately mansions and carefully manicured gardens. “When you're going through those massive houses and looking at the ...
While enslaved, people on plantations found ways to supplement their meager food rations by cultivating slave gardens. [5] These slave gardens were usually near the slave cabins or remote areas of the plantation, and provided slaves with three benefits: nourishment, financial independence, and medicinal uses. These slave gardens allowed ...
The Slave Community: Plantation Life in the Antebellum South is a book written by American historian John W. Blassingame.Published in 1972, it is one of the first historical studies of slavery in the United States to be presented from the perspective of the enslaved.
Some portray slaves as having plenty to eat, while others portray "the fare of the plantation [as] coarse and scanty". [2] For the most part, slaves' diet consisted of a form of fatty pork and corn or rice. [2] Cornbread was commonly eaten by slaves. [3] Produce from a vegetable patch or garden could also be added to the rations. [4]
According to the 1840 United States Census, one out of every four families in Virginia owned slaves. There were over 100 plantation-owners who owned over 100 slaves. [2] The number of slaves in the 15 States was just shy of 4 million in a total population of 12.4 million and the percentage was 32% of the population.