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[297] this duty. A sufficient quantity of good substantial food, well prepared, should be furnished. Meat should form a fair proportion of the diet of a laboring African. The Irish, it is true, eat but little meat, and do well,--that is, such as do not perish,--but the African constitution in this climate requires meat, and they must have it if they do full labor. Their food should be well prepared. To secure this, it should be prepared by a cook, and eaten at a common table. To put laboring farm-hands off with an allowance of meat and meal, to prepare it or seek its preparation as they may, is too obviously wrong to require argument. The force of habit is exceedingly stubborn in the African. To eat a piece of meat exhausted of its nutriment by being crisped on the coals, is very much to the taste of those accustomed to it: they will yield with great reluctance. But still, this plan should give place to the better preparation of the public table. An excellent habit of the slaves is to eat slowly. Usually something like two hours in the long days s allowed them to eat and refresh themselves at noon. It is not too much to allow. An hour's repose after a meat dinner should be allowed to all laborers in the heat of summer. Again, they are entitled to such variety as the season affords. The early roasting ear, the ripe fruit, the melons, the potatoes, the

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