In each of the apartments are placed three or four large buckets, of a conical form, being near two feet in diameter at the bottom, and only one foot at the top, and in depth about twenty-eight inches; to which, when necessary, the negroes have recourse. It often happens, that those who are placed at a distance from the buckets, in endeavouring to get to them, tumble over their companions, in consequence of their being shackled. These accidents, although unavoidable, are productive of continual quarrels, in which some of them are always bruised. In this distressed situation, unable to proceed, and prevented from getting to the tubs, they desist from the attempt; and, as the necessities of nature are not to be repelled, ease themselves as they lie. This becomes a fresh source of broils and disturbances, and tends to render the condition of the poor captive wretches still more uncomfortable. The nuisance arising from these circumstances, is not unfrequently increased by the tubs being much too small for the purpose intended, and their being usually emptied but once every day. The rule for doing this, however, varies in different ships, according to the attention paid to the health and convenience of the slaves by the captain. About eight o’clock in the morning the negroes are generally brought upon deck. Their irons being examined, a long chain, which is locked to a ring-bolt, fixed in the deck, is run through the rings of the shackles of the men, and then locked to another ring-bolt, fixed also in the deck. By this means fifty or sixty, and sometimes more, are fastened to one chain, in order to prevent them from rising, or endeavouring to escape. If the weather proves favourable, they are permitted to remain in that situation till four or five in the afternoon, when they are disengaged from the chain, and sent down. The diet of the negroes, while on board, consists chiefly of horse-beans, boiled to the consistence of a pulp; of boiled yams and rice, and sometimes of a small quantity of beef or pork. The latter are frequently taken from the provisions laid in for the sailors. They sometimes make use of a sauce, composed of palm-oil, mixed with flour, water, and pepper, which the sailors call _slabber-sauce_. Yams are the favourite food of the Eboe, or Bight negroes, and rice or corn, of those from the Gold and Windward Coasts; each preferring the produce of their native soil. In their own country, the negroes in general live on animal food and fish, with roots, yams, and Indian corn. The horse-beans and rice, with which they are fed aboard ship, are chiefly taken from Europe. The latter, indeed, is sometimes purchased on the coast, being far superior to any other.