Page 81 - a-history-of-columbia-county-florida-(1996)-edward-f-keuchel

A History of Columbia County Florida (1996) Edward F. Keuchel 70/340

An Expanding County in a New State

slaves eating primarily corn bread, sweet potatoes and collard
greens. His mother wrapped the corn bread mixture in elephant­
ear plant leaves and placed them in the coals where the leaves
would parch to a crisp but the bread emerged brown and un­
burned. Sweet potatoes were roasted in the coals and corn was
frequently roasted in the shucks. A beverage similar to coffee was
made from parched corn and hot water. Soap was made on the
plantation from lye obtained from pouring boiling water over oak
and hickory ashes, and various greases. Natural dyes were made
from substances such as red oak bark, sweet gum bark and various
roots. The dyes were used to color the homespun cloth used by the
slaves. Chicken and goose feathers were carefully saved to make
feather beds.19
Wilson recalled that Tom Dexter died from injuries caused
from a gin house fire. This was during the Civil War period, and
the slaves were apprehensive over the thought of the hated mis­
tress being in charge of the plantation. When peace came Mrs.
Dexter informed the slaves that they could stay on the plantation if
they so desired and keep half of what they raised. None stayed.
Wilson and his family moved to Jacksonville traveling through
Olustee on the way in a mule-pulled wagon driven by a Negro
Union soldier.20
One of the finest descriptions of the slaves’ joy upon obtaining
freedom was provided by Samuel Johnson who was born a slave
on a plantation in Madison County in 1841, but spent some time
in Lake City during the war. At the age of ninety-six in his
home in Jacksonville Johnson reflected on slavery concluding: “no
storm lasts forever and I had the faith and courage of Jesus to
carry me on. Even the best master in slavery couldn’t be as good as
the worst person in freedom. Oh God, it is good to be free, and I’m
thankful.’’21
™ Ibid., pp. 357-358.
™Ibid„ pp. 35^-360.
21 Ibid., pp. 178-82.
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