The Old Inns of Old England, Volume 2 (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 2 (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 ancient good repute of the inn is vouched for by a passage in the
well-known _Paston Letters_, painted boldly in white lettering on the
great oaken entrance-door of the house. It is from a note written by John
Paston in 1472 to “Mestresse Margret Paston,” in which he advises her of a
visitor, and says, “I praye yow make hym goode cheer, and iff it be so
that he tarye, I most remembre hys costes; thereffore iff I shall be sent
for, and he tery at Norwich there whylys, it were best to sette hys horse
at the Maydes Hedde, and I shalbe content for ther expences.”
The ancient name of the house was the “Molde Fish,” or “Murtel Fish”; but
precisely what species of fish that was, no one has ever discovered. It
was long an article of belief in Norwich that this now inexplicable sign
was changed to the present one as a compliment to Queen Elizabeth on her
first visit to Norwich, in 1578; but, as we see by the _Paston Letters_,
it was the “Maid’s Head” certainly as far back as 1472. A portion of the
carved work on the chimney-piece of the present smoking-room represents a
dubious kind of a fish, said to be intended for the skate, or ray, once
known familiarly in Norwich as “old maid”; but the connection between it
and the old sign (if any) seems remote.
Probably the most interesting item at the “Maid’s Head” is the Jacobean
bar, an exceptionally fine example of seventeenth-century woodwork, of
marked architectonic character, and, as a bar, unique. Now that the
courtyard to which it opened is roofed in, its preservation is assured, at
the expense of the genuine old open-air feature, for which the modern
lounge is a poor exchange.
Public-domain text, read in full here on John Shaqi.
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