smart English servant would accomplish their hardest day’s work in one hour: but if their labour be light their food is also light, being confined to two meals a day, which almost invariably consist of paste of the flour of yams, or millet, in the morning about nine o’clock, and a thicker kind, approaching to pudding, after sunset, and this only in small quantities; flesh, fowl, or fish, they may occasionally get, but only by a very rare chance. Their owners, in fact, fare very little better: perhaps a little smoke-dried fish, or some meat now and then; principally only a little palm oil, or vegetable butter, in addition to their paste or pudding; but they indulge freely in drinking palm wine, rum, and bouza. Of the slaves for sale I can say but little, and a stranger sees very little of them. In fact when not going on a journey to some slave mart, or sent out to the wells or rivers in the mornings to wash, they are seldom seen. Even then they are fastened neck to neck with leather thongs; and when this duty is over, they are confined closely in the houses until they are marched off. When on their march, they are fastened night and day by the neck with leather thongs or a chain, and in general carry loads; the refractory are put in irons, in addition to the other fastening, during the night. They are much afraid of being sold to the sea coast, as it is the universal belief that all those who are sold to the whites are eaten; retorting back on us the accusation of cannibalism, of which they have perhaps the greatest right to blame us. The slaves sold to the sea coast are generally those taken in war, or refractory and intractable domestic slaves. Nyffé at present is the place that produces the most slaves, owing to the civil war raging in that country.