In John James Audubon firsthand account of a 1830 Kentucky July 4th barbecue one’s see a rural slave society in which on special occasions, like July 4th, enslaved African Americans set up, cooked, and served the food but the holiday still represented a respite from the rigorous labor of most slaves. This was a community of “American woodsmen,” who probably owned one to three slaves and perhaps a couple of large planters who owned fifteen or more slaves. During the July 4th barbecue white and black participants shared cooking tips and methods and the event insured enslaved African Americans received more food and drink on one day then a typical week’s ration. Folks donated rich food such as whole hogs and chickens, and sweet desserts and beverages along with alcohol. “Fifty cooks or more” turned and basted barbecuing foods all day and “waiters of all qualities” served meats, side dishes, “punch” and “rich wines.”