Among old New England inns; being an account of little journeys to various quaint inns and hostelries of colonial New England . ELLERY TAVERN, GLOUCESTER. ERIGHAMS TAVERN (NOW THE WESIBOROUGH HOTEL),WESTBOROUGH Entertainment for Man and Beast eggs beaten to a froth, all sweetened andspiced. Nutmeg was a favourite flavouringand fashionable ladies and elegant gallantsalways carried the delicate dainty in theirpockets. Some New England taverns werefamous for their spruce, birch and sassafrasbeer, boiled with quantities of roots andherbs, with birch, spruce or sassafras bark,with pumpkin and apple
Among old New England inns; being an account of little journeys to various quaint inns and hostelries of colonial New England . ELLERY TAVERN, GLOUCESTER. ERIGHAMS TAVERN (NOW THE WESIBOROUGH HOTEL),WESTBOROUGH Entertainment for Man and Beast eggs beaten to a froth, all sweetened andspiced. Nutmeg was a favourite flavouringand fashionable ladies and elegant gallantsalways carried the delicate dainty in theirpockets. Some New England taverns werefamous for their spruce, birch and sassafrasbeer, boiled with quantities of roots andherbs, with birch, spruce or sassafras bark,with pumpkin and apple parings, with sweet-ening of molasses or maple syrup. One songwriter of colonial times declared joyously, Oh, we can make llqour to sweeten our lipsOf pumpkins, of parsnips, of walnut-tree chips. Everybody appears to have drunk and fre-quently the most unexpected persons,dropped, liked Silas Wegg, into poetry onthe joys of drinking. For instance in 1757S. M. of Boston whom there is reason tothink was Samuel Mather, the son of Cot-ton Mather, sent to Sir Harry Frankland,the hero of Agnes Surriage^s romance, abox of lemons with these lines: — ^* Y
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Keywords: ., bookauthorcra, bookcentury1900, bookdecade1900, booksubjecthotels
