an authentic history of Ohio’s oldest inn
by Hazel Spencer Phillips
Dust Jacket - front:
by Hazel Spencer Phillips
Dust Jacket - front:
This is a neat old book. It tells about the inn, the region and the era. The book was published in 1958 by The Oxford Press, Oxford, Ohio. This is a copy of the ninth printing (1973). The book measures 5 7/8 inches by 8 ¼ inches and contains 59 pages. The dust jacket shows minor signs of wear and has a small tear up from the bottom edge at the front flap. The condition of the dust jacket is good to very good. The burnt orange cloth cover has a gilt pictorial of a lamb on the front and the title in gilt along the spine. The cover shows no signs of wear to speak of. The spine is tight and the hinges are strong. There are some notes in the bottom margin on one of the pages. This does not affect the readability of the text in any way. The pages show no signs of rips. Exceptions noted, the overall condition of this book is very good plus to near mint.
Contents:
Section I. The Log Tavern
Section II. Stage Coach Days
Section III. The Lebanon House
Section IV. The Golden Lamb
Appendix
Owners of the Hotel
Furnishings of the Hotel
Guests for Whom Rooms are Named
Taverns in Warren County
Excerpt - Foreword:
Tavern keeping was the first business in Lebanon, there being a log tavern in the place when the town was platted in 1802.
At that time the tavern keeper’s day began long before daybreak. Fires had to be tended, animals fed and watered, horses groomed and food prepared for departing guests.
Breakfast was a hearty meal of meat and potatoes, cornpone baked in a dutch oven or jonny-cake baked on an ash board before the fire, honey or apple butter and hot tea or coffee. Dinner might have been roast beef or venison, leg of mutton, ham or a fat fowl, cabbage, green corn, turnips and potatoes with strawberries and cream for dessert. For supper: veal, cheese, eggs and ham, followed by pie, the classic American dessert made in large pans, according to tradition.
Rows of shining apples or freshly scrubbed sweet potatoes baked slowly on hot stones for the evening meal. A large mug of cider waited for the thrust of a hot poker to free its spicy, aromatic fragrance and send it though the inn…
End excerpt
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