the man's determined face, something that suggested the thought of desperation.
After leaving Norfolk the hand-cuffs were taken off, and during the day we were allowed to remain on deck. The captain selected Robert as his waiter, and I was appointed to superintend the cooking department, and the distribution of food and water. I had three assistants, Jim, Cuffee and Jenny. Jenny's business was to prepare the coffee, which consisted of corn meal scorched in a kettle, boiled and sweetened with molasses. Jim and Cuffee baked the hoe-cake and boiled the bacon.
Standing by a table, formed of a wide board resting on the heads of the barrels, I cut and handed to each a slice of meat and a "dodger" of the bread, and from Jenny's kettle also dipped out for each a cup of the coffee. The use of plates was dispensed with, and their sable fingers took the place of knives and forks. Jim and Cuffee were very demure and attentive to business, somewhat inflated with their situation as second cooks, and without doubt feeling that there was a great responsibility resting on them. I was called steward—a name given me by the captain.
The slaves were fed twice a day, at ten and five o'clock—always receiving the same kind and quantity of fare, and in the same manner as above described. At night we were driven into the hold, and securely fastened down.
Scarcely were we out of sight of land before we
