Interesting Rules Outlined By Legislature Of Pre-County Period Who Regulated Prices, Etc.
From the 1938 centennial edition of The Times-Register
No account of the early life of this vicinity would be complete without mention of that famous institution, the tavern. Legends and fiction abound with tales of such inns or hostelries in England, and almost as much legend has been woven about the early taverns in this country.
With their swinging signs on which were imaginative paintings, their large and cheerful fireplaces, their warm hospitality, the taverns were colorful places.
The most famous of the local taverns was known as “The Mermaid” on the outskirts of Salem where Col. Thomas Kasey later made his home. This place was noted for its good cheer and travelers always found a welcome awaiting them at this well known inn.
Another famous tavern was located on the edge of what is now Roanoke county on the old Kyle farm. This place is close to the Botetourt county line.
23 Taverns In All
There were many others but probably none as famous as the aforementioned hostelries. At the time that Roanoke county was formed in 1838 there were twenty-three taverns licensed in this county. The licenses were issued to the following: Samuel Phillips, Michael Spessard, John McCauley, Jacob Frantz, George Howbert, Johnathan Entzmenger, William Bowyer, John Gordon, Thomas Fowler, John Smith, David Gish, Leroy Campbell, James Kyle, Mary Garwood, William C. Williams, Benjamin Faris, Zachariah Robinson, David Howell, John C> Jefferson, John Jeffries, John Johnston, Lewis Harvey, David Willett and Hezekiah Daggs.
On February 14, 1770, which was soon after court was organized in Botetourt county, a court order was recorded which governed the operations of taverns as follows:
“Ordering that several rates following to be observed by the ordinary innkeeper in this county to wit: For West India rum they may demand ten shillings per gallon. For rum made on this continent two shillings and six pence per gallon. Maderia wine, twelve shillings per gallon. Claret, sixteen shillings per gallon. Teneriff wine, ten shillings per gallon. French brandy, five shillings per gallon. Peach brandy, five shillings per gallon. For Virginia strong malt beer, bottled three months, seven and one-half pence per bottle. Same bottled less than three months, one shilling and three pence per gallon. For Bumbo with two gills of rum to quart made with white sugar, one shilling and three pence per gallon. For same with brown sugar, one shilling. For Whiskey Bumbo made with white sugar, seven and one-half pence per quart. For Virginia cider, one shilling and three pence per gallon. For a warm dish with small beer, nine pence. For a cold dish and small beer, six pence. For lodging in clean sheets, one in a bed, six pence. Two in a bed, three pence, three farthings. If more than two, nothing. For corn per gallon, six pence. For pasturage, twenty-four hours, six pence. For stable with plenty of hay and fodder over night, seven and one-half pence. For oats by the sheaf, three pence for a good large one.”
-Prepared by Lisa King
