After 1725 there was considerable travel by merchants, and to a small extent by others bent on pleasure. Inns became of importance, and brought in good incomes to their owners. Abel Chapin kept a tavern at Chicopee, Mass., in 1730, and some few leaves of his account-book still remain. The records of the bar are the most numerous entries, and he sold there "Rhum & Cyder", bowls of punch and mugs of flip, and sometimes "Shugar, seed-corne, salt, and molasses." When this prosperous innkeeper died he left personal property valued at £400, and his real estate was worth £1,300. There were six hundred items mentioned in his inventory among the household furnishings, including iron, pewter, and brass ware with some china and glass. There is also special mention of "36 linen sheets, sixteen blankets, eleven woolen sheets, 6 table cloths and 21 towels." The inventory of his wardrobe shows richness for those days, and justifies his mother's statement that she had one son who was too rich. The inventory begins with:
"2 Great Cotes, 1 srait Body Cote, 1 pare lether Britches, 1 pare shues, 4 pare pumps, 1 hat, a black Velvet Vest, 1 pare Velvet Britches, 9 pare hose, 4 fine shirts, 6 common shirts, shoe Buckles."
His brother, a bachelor, died in 1747, and also had much worldly geer. He had "cotes and jackets of Camlet, serge and Broadcloth", and "some shirts, some more shirts, and some fine shirts."
Figure 67. LACQUERED TABLE.
Figure 68. MAHOGANY BUREAU.
There was no longer such great stress for the necessaries of life, in the Connecticut Valley at least, though there was still hardship and danger a plenty. Game and wild fowl abounded in the woods, and the rivers were full of fish. There is on record a single catch in one night of 6,000 shad and 90 salmon, six men being at work. Each householder was required to keep at least three sheep, and these, with the fields of flax, supplied bedding and clothing.
The Wayside Inn, South Sudbury, Mass., is still standing to show what a handsome and hospitable dwelling one of these old-fashioned inns was. In [Figure 18], is shown the old dining-room, looking to-day pretty much as it did a century ago. On the left is a handsome lowboy with carving, and from the little alcove on the right many a steaming glass of flip or negus was served to cold and weary travellers. The dining-room was the centre of hospitality in the later Colonial days, as the kitchen had been in the earlier period. There was no handsomer or more hospitable entertainer than John Hancock, of Boston. In September, 1778, he gave a dinner to Count D'Estaing, the French Admiral, and his officers and other dignitaries. There was such a large company that the spacious ball-room at the Hancock House was not large enough, so Faneuil Hall was engaged for the occasion. All contemporary accounts agree that it was a very splendid affair and went off with great éclat. The following amusing glimpse behind the scenes shows Mr. Hancock's anxiety about the provisions for this same dinner.
"Monday Noon, 30 Aug. 1778.
Dear Sir—The Phillistines are coming upon me on Wednesday next at Dinner. To be Serious, the Ambassador, etc., etc., are to dine with me on Wednesday, and I have nothing to give them, nor from the present prospect of our Market do I see that I shall be able to get anything in Town. I must beg the fav^r of you to Recommend to my man Harry where he can get some chickens, Ducks, Geese, Hams, Partridges, Mutton or anything that will save my reputation in a dinner, and by all means some Butter. Be so good as to help me and you will much oblige me. Is there any good Mellons or Peaches or any good fruit near you? Your advice to Harry will much oblige me. Excuse me, I am very troublesome. Can I get a good Turkey? I walked in Town to-day. I dine on board the French Frigate to-morrow, so you see how I have Recovered. God bless you. If you see anything good at Providence, do Buy it for me.
"I am Your Real Friend"
John Hancock."