The Old Inns of Old England, Volume 1 (of 2): A Picturesque Account of the Ancient and Storied Hostelries of Our Own CountryHarper, Charles G. (Charles George)
History
The Old Inns of Old England, Volume 1 (of 2): A Picturesque Account of the Ancient and Storied Hostelries of Our Own Country
Harper, Charles G. (Charles George)
England -- Social life and customs; Hotels -- England
The Old Inns of Old England!--how alluring and how inexhaustible a theme!
When you set out to reckon up the number of those old inns that demand a
mention, how vast a subject it is! For although the Vandal--identified
here with the brewer and the ground-landlord--has been busy in London and
the great centres of population, destroying many of those famous old
hostelries our grandfathers knew and appreciated, and building in their
stead “hotels” of the most grandiose and palatial kind, there are happily
still remaining to us a large number of the genuine old cosy haunts where
the traveller, stained with the marks of travel, may enter and take his
ease without being ashamed of his travel-stains or put out of countenance
by the modish visitors of this complicated age, who dress usually as if
going to a ball, and whose patronage has rung the death-knell of many an
inn once quaint and curious, but now merely “replete with every modern
convenience.”
I thank Heaven--and it is no small matter, for surely one may be thankful
for a good inn--that there yet remain many old inns in this Old England of
ours, and that it is not yet quite (although nearly) a misdemeanour for
the wayfarer to drink a tankard of ale and eat a modest lunch of bread and
cheese in a stone-flagged, sanded rustic parlour; or even, having come at
the close of day to his halting-place, to indulge in the mild dissipation
and local gossip in the bar of an old-time hostelry.
This is one of the last surviving joys of travel in these strange times
when you journey from great towns for sake of change and find at every
resort that the town has come down before you, in the shape of an hotel
more or less palatial, wherein you are expected to dine largely off
polished marble surroundings and Turkey carpets, and where every trace of
local colour is effaced. A barrier is raised there between yourself and
the place. You are in it, but not of it or among it; but something alien,
like the German or Swiss waiters themselves, the manager, and the very
directors and shareholders of the big concern.
At the old-fashioned inn, on the other hand, the whole establishment is
eloquent of the place, and while you certainly get less show and glitter,
you do, at any rate, find real comfort, and early realise that you have
found that change for which you have come.
Public-domain text, read in full here on John Shaqi.
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