“They [“poor negroes”] are called up at day break, and seldom allowed to swallow a mouthful of hominy, or how cake, but are drawn out into the field immediately, where they continue in hard labour [sic] without intermission, till noon, when they go to their dinners, …their meals consist of hominy and salt, and if their master is a man of humanity, touched by the finer feelings of love and sensibility, he allows them twice a week a little skim milk, fat rusty beacon, or salt herring, to relish this miserable and scanty fare. (Anburey “Travels thorough America during the War,” in Travelers’ Impressions 1916:497).”