Twelve Years a Slave Read online

  To be rid of Patsey—to place her beyond sight or reach, by sale, or death, or in any other manner, of late years, seemed to be the ruling thought and passion of my mistress. Patsey had been a favorite when a child, even in the great house. She had been petted and admired for her uncommon sprightliness and pleasant disposition. She had been fed many a time, so Uncle Abram said, even on biscuit and milk, when the madam, in her younger days, was wont to call her to the piazza, and fondle her as she would a playful kitten. But a sad change had come over the spirit of the woman. Now, only black and angry fiends ministered in the temple of her heart, until she could look on Patsey but with concentrated venom.

  Mistress Epps was not naturally such an evil woman, after all. She was possessed of the devil, jealousy, it is true, but aside from that, there was much in her character to admire. Her father, Mr. Roberts, resided in Cheneyville, an influential and honorable man, and as much respected throughout the parish as any other citizen.155 She had been well educated at some institution this side the Mississippi; was beautiful, accomplished and usually good-humored. She was kind to all of us but Patsey—frequently, in the absence of her husband, sending out to us some little dainty from her own table. In other situations—in a different society from that which exists on the shores of Bayou Boeuf, she would have been pronounced an elegant and fascinating woman. An ill wind it was that blew her into the arms of Epps.

  He respected and loved his wife as much as a coarse nature like his is capable of loving, but supreme selfishness always overmastered conjugal affection.

  “He loved as well as baser natures can,

  But a mean heart and soul were in that man.”

  He was ready to gratify any whim—to grant any request she made, provided it did not cost too much. Patsey was equal to any two of his slaves in the cotton field. He could not replace her with the same money she would bring. The idea of disposing of her, therefore, could not be entertained. The mistress did not regard her at all in that light. The pride of the haughty woman was aroused; the blood of the fiery southern boiled at the sight of Patsey, and nothing less than trampling out the life of the helpless bondwoman would satisfy her.

  Sometimes the current of her wrath turned upon him whom she had just cause to hate. But the storm of angry words would pass over at length, and there would be a season of calm again. At such times Patsey trembled with fear, and cried as if her heart would break, for she knew from painful experience, that if mistress should work herself to the red-hot pitch of rage, Epps would quiet her at last with a promise that Patsey should be flogged—a promise he was sure to keep. Thus did pride, jealousy, and vengeance war with avarice and brute-passion in the mansion of my master, filling it with daily tumult and contention. Thus, upon the head of Patsey—the simple-minded slave, in whose heart God had implanted the seeds of virtue—the force of all these domestic tempests spent itself at last.

  During the summer succeeding my return from St. Mary’s parish, I conceived a plan of providing myself with food, which, though simple, succeeded beyond expectation. It has been followed by many others in my condition, up and down the bayou, and of such benefit has it become that I am almost persuaded to look upon myself as a benefactor. That summer the worms got into the bacon. Nothing but ravenous hunger could induce us to swallow it. The weekly allowance of meal scarcely sufficed to satisfy us. It was customary with us, as it is with all in that region, where the allowance is exhausted before Saturday night, or is in such a state as to render it nauseous and disgusting, to hunt in the swamps for coon and opossum. This, however, must be done at night, after the day’s work is accomplished. There are planters whose slaves, for months at a time, have no other meat than such as is obtained in this manner. No objections are made to hunting, inasmuch as it dispenses with drafts upon the smoke-house, and because every marauding coon that is killed is so much saved from the standing corn. They are hunted with dogs and clubs, slaves not being allowed the use of fire-arms.156

  The flesh of the coon is palatable, but verily there is nothing in all butcherdom so delicious as a roasted ‘possum. They are a round, rather long-bodied, little animal, of a whitish color, with nose like a pig, and caudal extremity like a rat. They burrow among the roots and in the hollows of the gum tree, and are clumsy and slow of motion. They are deceitful and cunning creatures. On receiving the slightest tap of a stick, they will roll over on the ground and feign death. If the hunter leaves him, in pursuit of another, without first taking particular pains to break his neck, the chances are, on his return, he is not to be found. The little animal has out witted the enemy—has “played ‘possum”—and is off. But after a long and hard day’s work, the weary slave feels little like going to the swamp for his supper, and half the time prefers throwing himself on the cabin floor without it. It is for the interest of the master that the servant should not suffer in health from starvation, and it is also for his interest that he should not become gross from over-feeding. In the estimation of the owner, a slave is most serviceable when in rather a lean and lank condition, such a condition as the race-horse is in, when fitted for the course, and in that condition they are generally to be found on the sugar and cotton plantations along Red River.

  My cabin was within a few rods of the bayou bank, and necessity being indeed the mother of invention, I resolved upon a mode of obtaining the requisite amount of food, without the trouble of resorting nightly to the woods. This was to construct a fish trap.157 Having, in my mind, conceived the manner in which it could be done, the next Sunday I set about putting it into practical execution. It may be impossible for me to convey to the reader a full and correct idea of its construction, but the following will serve as a general description:

  A frame between two and three feet square is made, and of a greater or less height, according to the depth of water. Boards or slats are nailed on three sides of this frame, not so closely, however, as to prevent the water circulating freely through it. A door is fitted into the fourth side, in such manner that it will slide easily up and down in the grooves cut in the two posts. A movable bottom is then so fitted that it can be raised to the top of the frame without difficulty. In the centre of the movable bottom an auger hole is bored, and into this one end of a handle or round stick is fastened on the under side so loosely that it will turn. The handle ascends from the centre of the movable bottom to the top of the frame, or as much higher as is desirable. Up and down this handle, in a great many places, are gimlet holes, through which small sticks are inserted, extending to opposite sides of the frame. So many of these small sticks are running out from the handle in all directions, that a fish of any considerable dimensions cannot pass through without hitting one of them. The frame is then placed in the water and made stationary.

  The trap is “set” by sliding or drawing up the door, and kept in that position by another stick, one end of which rests in a notch on the inner side, the other end in a notch made in the handle, running up from the centre of the movable bottom. The trap is baited by rolling a handful of wet meal and cotton together until it becomes hard, and depositing it in the back part of the frame. A fish swimming through the upraised door towards the bait, necessarily strikes one of the small sticks turning the handle, which displacing the stick supporting the door, the latter falls, securing the fish within the frame. Taking hold of the top of the handle, the movable bottom is then drawn up to the surface of the water, and the fish taken out. There may have been other such traps in use before mine was constructed, but if there were I had never happened to see one. Bayou Boeuf abounds in fish of large size and excellent quality, and after this time I was very rarely in want of one for myself, or for my comrades. Thus a mine was opened—a new resource was developed, hitherto unthought of by the enslaved children of Africa, who toil and hunger along the shores of that sluggish, but prolific stream.

  About the time of which I am now writing, an event occurred in our immediate neighborhood, which made a deep impression upon me, and which shows the state of socie
ty existing there, and the manner in which affronts are oftentimes avenged. Directly opposite our quarters, on the other side of the bayou, was situated the plantation of Mr. Marshall.158 He belonged to a family among the most wealthy and aristocratic in the country. A gentleman from the vicinity of Natchez had been negotiating with him for the purchase of the estate. One day a messenger came in great haste to our plantation, saying that a bloody and fearful battle was going on at Marshall’s—that blood had been spilled—and unless the combatants were forthwith separated, the result would be disastrous.

  On repairing to Marshall’s house, a scene presented itself that beggars description. On the floor of one of the rooms lay the ghastly corpse of the man from Natchez, while Marshall, enraged and covered with wounds and blood, was stalking back and forth, “breathing out threatenings and slaughter.”159 A difficulty had arisen in the course of their negotiation, high words ensued, when drawing their weapons, the deadly strife began that ended so unfortunately. Marshall was never placed in confinement. A sort of trial or investigation was had at Marksville, when he was acquitted, and returned to his plantation, rather more respected, as I thought, than ever, from the fact that the blood of a fellow being was on his soul.

  Epps interested himself in his behalf, accompanying him to Marksville, and on all occasions loudly justifying him, but his services in the respect did not afterwards deter a kinsman of this same Marshall from seeking his life also. A brawl occurred between them over a gambling-table, which terminated in a deadly feud. Riding up on horseback in front of the house one day, armed with pistols and bowie knife, Marshall challenged him to come forth and make a final settlement of the quarrel, or he would brand him as a coward, and shoot him like a dog the first opportunity. Not through cowardice, nor from any conscientious scruples, in my opinion, but through the influence of his wife, he was restrained from accepting the challenge of his enemy. A reconciliation, however, was effected afterward, since which time they have been on terms of the closest intimacy.

  Such occurrences, which would bring upon the parties concerned in them merited and condign punishment in the Northern States, are frequent on the bayou, and pass without notice, and almost without comment. Every man carries his bowie knife, and when two fall out, they set to work hacking and thrusting at each other, more like savages than civilized and enlightened beings.

  The existence of Slavery in its most cruel form among them, has a tendency to brutalize the humane and finer feelings of their nature. Daily witnesses of human suffering—listening to the agonizing screeches of the slave—beholding him writhing beneath the merciless lash—bitten and torn by dogs—dying without attention, and buried without shroud or coffin—it cannot otherwise be expected, than that they should become brutified and reckless of human life. It is true there are many kind-hearted and good men in the parish of Avoyelles—such men as William Ford—who can look with pity upon the sufferings of a slave, just as there are, over all the world, sensitive and sympathetic spirits, who cannot look with indifference upon the sufferings of any creature which the Almighty has endowed with life. It is not the fault of the slaveholder that he is cruel, so much as it is the fault of the system under which he lives. He cannot withstand the influence of habit and associations that surround him. Taught from earliest childhood, by all that he sees and hears, that the rod is for the slave’s back, he will not be apt to change his opinions in maturer years.

  There may be humane masters, as there certainly are inhuman ones—there may be slaves well-clothed, well-fed, and happy, as there are surely those half-clad, half-starved and miserable; nevertheless, the institution that tolerates such wrong and inhumanity as I have witnessed, is a cruel, unjust and barbarous one. Men may write fictions portraying lowly life as it is, or as it is not—may expatiate with owlish gravity upon the bliss of ignorance—discourse flippantly from arm chairs of the pleasures of slave life; but let them toil with him in the field—sleep with him in the cabin—feed with him on husks; let them behold him scourged, hunted, trampled on, and they will come back with another story in their mouths. Let them know the heart of the poor slave—learn his secret thoughts—thoughts he dare not utter in the hearing of the white man; let them sit by him in the silent watches of the night—converse with him in trustful confidence, of “life, liberty, and the pursuit of happiness,” and they will find that ninety-nine out of every hundred are intelligent enough to understand their situation, and to cherish in their bosoms the love of freedom, as passionately as themselves.

  Chapter XV.

  LABORS ON SUGAR PLANTATIONS—THE MODE OF PLANTING CANE—OF HOEING CANE—CANE RICKS—CUTTING CANE—DESCRIPTION OF THE CANE KNIFE—WINROWING—PREPARING FOR SUCCEEDING CROPS—DESCRIPTION OF HAWKINS’ SUGAR MILL ON BAYOU BOEUF—THE CHRISTMAS HOLIDAYS—THE CARNIVAL SEASON OF THE CHILDREN OF BONDAGE—THE CHRISTMAS SUPPER—RED, THE FAVORITE COLOR—THE VIOLIN, AND THE CONSOLATION IT AFFORDED—THE CHRISTMAS DANCE—LIVELY, THE COQUETTE—SAM ROBERTS, AND HIS RIVALS—SLAVE SONGS—SOUTHERN LIFE AS IT IS—THREE DAYS IN THE YEAR—THE SYSTEM OF MARRIAGE—UNCLE ABRAM’S CONTEMPT OF MATRIMONY.

  In consequence of my inability in cotton-picking, Epps was in the habit of hiring me out on sugar plantations during the season of cane-cutting and sugar-making. He received for my services a dollar a day, with the money supplying my place on his cotton plantation. Cutting cane was an employment that suited me, and for three successive years I held the lead row at Hawkins’, leading a gang of from fifty to an hundred hands!160

  In a previous chapter the mode of cultivating cotton is described. This may be the proper place to speak of the manner of cultivating cane.161

  The ground is prepared in beds, the same as it is prepared for the reception of the cotton seed, except it is ploughed deeper. Drills are made in the same manner. Planting commences in January, and continues until April. It is necessary to plant a sugar field only once in three years. Three crops are taken before the seed or plant is exhausted.

  Three gangs are employed in the operation. One draws the cane from the rick, or stack, cutting the top and flags from the stalk, leaving only that part which is sound and healthy. Each joint of the cane has an eye, like the eye of a potato, which sends forth a sprout when buried in the soil. Another gang lays the cane in the drill, placing two stalks side by side in such manner that joints will occur once in four or six inches. The third gang follows with hoes, drawing earth upon the stalks, and covering them to the depth of three inches.

  In four weeks, at the farthest, the sprouts appear above the ground, and from this time forward grow with great rapidity. A sugar field is hoed three times, the same as cotton, save that a greater quantity of earth is drawn to the roots. By the first of August hoeing is usually over. About the middle of September, whatever is required for seed is cut and stacked in ricks, as they are termed. In October it is ready for the mill or sugar-house, and then the general cutting begins. The blade of a cane-knife is fifteen inches long, three inches wide in the middle, and tapering towards the point and handle. The blade is thin, and in order to be at all serviceable must be kept very sharp. Every third hand takes the lead of two others, one of whom is on each side of him. The lead hand, in the first place, with a blow of his knife shears the flags from the stalk. He next cuts off the top down as far as it is green. He must be careful to sever all the green from the ripe part, inasmuch as the juice of the former sours the molasses, and renders it unsalable. Then he severs the stalk at the root, and lays it directly behind him. His right and left hand companions lay their stalks, when cut in the same manner, upon his. To every three hands there is a cart, which follows, and the stalks are thrown into it by the younger slaves, when it is drawn to the sugar-house and ground.

  If the planter apprehends a frost, the cane is winrowed. Winrowing is the cutting the stalks at an early period and throwing them lengthwise in the water furrow in such a manner that the tops will cover the butts of the stalks.162 They will remain in this condition three weeks or a month without souring, an
d secure from frost. When the proper time arrives, they are taken up, trimmed and carted to the sugar-house.

  In the month of January the slaves enter the field again to prepare for another crop. The ground is now strewn with the tops, and flags cut from the past year’s cane. On a dry day fire is set to this combustible refuse, which sweeps over the field, leaving it bare and clean, and ready for the hoes. The earth is loosened about the roots of the old stubble, and in process of time another crop springs up from the last year’s seed. It is the same the year following; but the third year the seed has exhausted its strength, and the field must be ploughed and planted again. The second year the cane is sweeter and yields more than the first, and the third year more than the second.

  During the three seasons I labored on Hawkins’ plantation, I was employed a considerable portion of the time in the sugar-house. He is celebrated as the producer of the finest variety of white sugar. The following is a general description of his sugar-house and the process of manufacture:163

  The mill is an immense brick building, standing on the shore of the bayou. Running out from the building is an open shed, at least an hundred feet in length and forty or fifty feet in width. The boiler in which the steam is generated is situated outside the main building; the machinery and engine rest on a brick pier, fifteen feet above the floor, within the body of the building. The machinery turns two great iron rollers, between two and three feet in diameter and six or eight feet in length. They are elevated above the brick pier, and roll in towards each other. An endless carrier, made of chain and wood, like leathern belts used in small mills, extends from the iron rollers out of the main building and through the entire length of the open shed. The carts in which the cane is brought from the field as fast as it is cut, are unloaded at the sides of the shed. All along the endless carrier are ranged slave children, whose business it is to place the cane upon it, when it is conveyed through the shed into the main building, where it falls between the rollers, is crushed, and drops upon another carrier that conveys it out of the main building in an opposite direction, depositing it in the top of a chimney upon a fire beneath, which consumes it. It is necessary to burn it in this manner, because otherwise it would soon fill the building, and more especially because it would soon sour and engender disease. The juice of the cane faIls into a conductor underneath the iron rollers, and is carried into a reservoir. Pipes convey it from thence into five filterers, holding several hogsheads each. These filterers are filled with bone-black, a substance resembling pulverized charcoal. It is made of bones calcinated in close vessels, and is used for the purpose of decolorizing, by filtration, the cane juice before boiling. Through these five filterers it passes in succession, and then runs into a large reservoir underneath the ground floor, from whence it is carried up, by means of a steam pump, into a clarifier made of sheet iron, where it is heated by steam until it boils. From the first clarifier it is carried in pipes to a second and a third, and thence into close iron pans, through which tubes pass, filled with steam. While in a boiling state it flows through three pans in succession, and is then carried in other pipes down to the coolers on the ground floor. Coolers are wooden boxes with sieve bottoms made of the finest wire. As soon as the syrup passes into the coolers, and is met by the air, it grains, and the molasses at once escapes through the sieves into a cistern below. It is then white or loaf sugar of the finest kind—clear, clean, and as white as snow. When cool, it is taken out, packed in hogsheads, and is ready for market. The molasses is then carried from the cistern into the upper story again, and by another process converted into brown sugar.