In 1680, four-fifths of South Carolina's population was white. However, black slaves outnumbered white residents two to one in 1720, and by 1740, slaves constituted nearly 90% of the population. Much of the growing slave population came from the West Coast of Africa, a region that had gained notoriety by exporting its large rice surpluses.
While there is no consensus on how rice first reached the American coast, there is much debate over the contribution of African-born slaves to its successful cultivation. New research demonstrates that the European planters lacked prior knowledge of rice farming, while uncovering the long history of skilled rice cultivation in West Africa. Furthermore, Islamic, Portuguese, and Dutch traders all encountered and documented extensive rice cultivation in Africa before South Carolina was even settled.
At first rice was treated like other crops, it was planted in fields and watered by rains. By the mid-18th century, planters used inland swamps to grow rice by accumulating water in a reservoir, then releasing the stored water as needed during the growing season for weeding and watering. Similarly, prior records detail Africans controlling springs and run off with earthen embankments for the same purposes of weeding and watering.
A slave's daily work on a rice plantation was divided into tasks. Each field hand was given a task--usually nine or ten hours' hard work--or a fraction of a task to complete each day according to his or her ability. The tasks were assigned by the driver, a slave appointed to supervise the daily work of the field hands. The driver held the most important position in the slave hierarchy on the rice plantation. His job was second only to the overseer in terms of responsibility.
Harvesting Rice Harper's Monthly Magazine, (1859), vol. 19, p. 729; with article by T. Addison Richards, The Rice Lands of the South (pp. 721-38).
The driver's job was particularly important because each step of the planting, growing, and harvesting process was crucial to the success or failure of the year's crop. In the spring, the land was harrowed and plowed in preparation for planting. Around the first of April rice seed was sown by hand using a small hoe. The first flooding of the field, the sprout flow, barely covered the seed and lasted only until the grain sprouted. The water was then drained to keep the delicate sprout from floating away, and the rice was allowed to grow for approximately three weeks. Around the first of May any grass growing among the sprouts was weeded by hoe and the field was flooded by the point flow to cover just the tops of the plants. After a few days the water was gradually drained until it half covered the plants. It remained at this level--the long flow--until the rice was strong enough to stand. More weeding followed and then the water was slowly drained completely off the field. The ground around the plants was hoed to encourage the growth and extension of the roots. After about three weeks, the field was hoed and weeded again, at which time--around mid-June or the first of July--the lay-by flow was added and gradually increased until the plants were completely submerged. This flow was kept on the field for about two months with fresh water periodically introduced and stagnant water run off by the tidal flow through small floodgates called trunks.
Rice planted in the first week of April was usually ready for harvesting by the first week of September. After the lay-by flow was withdrawn, just before the grain was fully ripe, the rice was cut with large sickles known as rice hooks and laid on the ground on the stubble. After it had dried overnight, the cut rice was tied into sheaves and taken by flatboat to the threshing yard. In the colonial period, threshing was most often done by beating the stalks with flails. This process was simple but time consuming. If the rice was to be sold rough, it was then shipped to the agent; otherwise, it was husked and cleaned--again, usually by hand. By the mid-19th century most of the larger plantations operated pounding and/or threshing mills which were driven by steam engines. After the rice had been prepared, it was packed in barrels, or tierces, and shipped to the market at Georgetown or Charleston.
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