"In consequence of this news we kept it up in high taste. At sundown about one hundred of the first gentlemen of the town, with all the strangers then in Boston, met at the _Bunch of Grapes_, where good liquors and a side-table were provided. In the street were two brass field-pieces with a detachment of Colonel Craft's regiment. In the balcony of the Town-house all the fifes and drums of my regiment were stationed. The ball opened with a discharge of thirteen cannon, and at every toast given three rounds were fired and a flight of rockets sent up. About nine o'clock two barrels of grog were brought out into the street for the people that had collected there. It was all conducted with the greatest propriety, and by ten o'clock every man was at his home." Shortly after this General Stark himself arrived in town and was right royally entertained here, at that time presenting the trophies now adorning the Senate Chamber. On his return from France in 1780 Lafayette was also received at this house with all the honors, on account of having brought the news that France had at last cast her puissant sword into the trembling balance of our Revolutionary contest. But the important event with which the _Bunch of Grapes_ is associated is, not the reception of a long line of illustrious guests, but the organization, by a number of continental officers, of the Ohio Company, under which the settlement of that great State began in earnest, at Marietta. The leading spirit in this first concerted movement of New England toward the Great West was General Rufus Putnam, a cousin of the more distinguished officer of Revolutionary fame. Taking this house as a sample of the best that the town could afford at the beginning of the century, we should probably find a company of about twenty persons assembled at dinner, who were privileged to indulge in as much familiar chat as they liked. No other formalities were observed than such as good breeding required. Two o'clock was the hour at which all the town dined. The guests were called together by the ringing of a bell in the street. They were served with salmon in season, veal, beef, mutton, fowl, ham, vegetables, and pudding, and each one had his pint of Madeira set before him. The carving was done at the table in the good old English way, each guest helping himself to what he liked best. Five shillings per day was the usual charge, which was certainly not an exorbitant one. In half an hour after the cloth was removed the table was usually deserted.