MY BONDAGE AND MY FREEDOM
The diet as well as the daily nutritional meals of the slaves, is made up of a huge quantity of ash cake, and two salt herrings or a small piece of pork. The slaves added a little water to their meal, to be thick indeed so that a spoon would be able stand vertically straight in it; and after the wood had burned away to coals and ashes, they would place the dough between oak leaves and lay it cautiously in the ashes, covering it completely, therefore, the bread is called ash cake. The surface of the bread is covered with ashes. The coarse part or dietary fiber of the meal is baked with fine and bright scales that passed through the bread. The slaves ate their dinner with exciting willingness and are less concerned about the quality than about the quantity. The Colonel hospitalized his guests with due respect. This would have been charmed by any health seeking northern divine merchant. Actually, his domicile was factually a hotel, for weeks during the summertime. At this especial time, the surrounding atmosphere was freighted with the rich smokes of baking, sweltering, roasting and boiling.
In the master’s house, the opportunities given to the slaves that worked there was that their delicate colored maids swooshed in scarcely worn silk attire of her young mistress, whereas the servant men were also decently dressed from the brimming wardrobe of their young superiors, so that, in dress, as well as in tastes and habits, manner and speech, form and feature, the distance between these preferential favored few, and the sorrow and hunger-afflicted multitudes of the quarter in the field was great. The slaves working in the fields are fed on poor nutritional meals. They worked from twelve mid-day till dark in the night. Their clumsy hoes are being welded by the human cattle’s as Frederick refers. They hurried on by no sense of gratitude, no hope of reward as well as no love at all. Douglass was not a thoughtless slave. Douglass and his...
Cited: Hirschberg, Stuart and Terry. One World, Many Cultures. 9th ed. New York: Macmillan Pub., 1992. 322, 323, 324, 325. Print.
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