These are from a newspaper I picked up at the Wine Source in Hampden, The Mid-Atlantic Brewing News, Oct/Nov 2008, Volume 10 / Number 5. The article is called “A Beer and a shot of History In Our Landmark Taverns,” and is authored by Rich Wagner. The article is mostly centered on Philadelphia and touches on the role taverns played in the American Revolution. These two quotes interesting me the most:
Early public houses were more numerous than churches and, in addition to providing food and lodging, were primary centers for transportation, communication and commerce, and even served as court rooms. To be licensed, tavern keepers had to be honorable men and were frequently prominent and respected in their communities. [...]
It’s said that during the Revolution the Blue Anchor was kept by a widow, her house being a gathering place for tars, shallopmen, watermen and shore laborers. When retiring for the night she would leave the door unlocked, set a table with cold meat, bread, butter, beer and a pitcher of milk, and hungry men would could eat a supper at any hour and leave money in a dish.
New Depression-era business model? I’ll say.
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