From 1849, an account of an early bed and breakfast in Texas: We were ferried across the San Marcos a few miles beyond Gonzales and came to the farm of Mr. King, an old gentleman with a huge paunch (by the way, in Texas a rather rare attribute). He had come here as one of the first settlers and in the course of years had developed his place into a thriving farm. When immigration in Western Texas had increased rapidly, especially among the Germans, he had found further profitable income by maintaining an inn. All that is needed are a few beds for the guests. When the guest arrives in the evening, usually on horseback, his horse is immediately unsaddled by Negroes, or in the absence of them, by the traveler himself with the aid of the host. Thereupon he enters the hall where a bucket of water, a gourd used as a dipper, and a tin basin are found. After washing face and hands, the traveler seats himself on a rather uncomfortable chair, with a seat made of calfskin stretched tight across it, and chats with the host about politics or the crops. In the meantime supper is being prepared in the living room. In some houses, the host asks his guests in a sly manner to follow him into an adjoining room, and here offers them a drink of whiskey or cognac diluted with water and sugar added, to stimulate the appetite. Supper consists of tea or coffee, warm cornbread and fried bacon. These articles of food are always found, but in the better inns biscuits are served hot in addition to eggs, butter, honey and canned fruits. The hostess or at least some feminine member of the family, sits at one end of the table and serves the tea. This is done in the most dignified and solemn manner. The cups are passed in silence, and later re-passed in the same manner to be refilled. No sound is uttered by her except the necessary question, asked in a quiet, indifferent tone of voice: You take tea or coffee, sir? Do you take milk and sugar in your coffee? In explanation of the latter question, I wish to remark that the milk and sugar are added to the tea or coffee by the hostess serving it. The host urges his guests now and then to partake of this or that food, but a conversation to his part does not take place during the meal. In eight to ten minutes the whole operation of eating is finished and the guests assemble on the porch for an hour, in order to enjoy the cool breezes and to chat before retiring. The sleeping quarters are usually confined to one room where two or three beds are found. Each guest selects his bed and if there is not a sufficient number to go around, the guests must share beds. On the following morning breakfast is served. It is a duplication of supper in every detail, as far as the food is concerned. The journey is then resumed promptly after breakfast. A lodging of this kind, including corn and fodder for the horses, can be had for $1.00 to $1.25 ----- Dr. Ferdinand Roemer, “Texas: With Particular Reference to German Immigration& the Flora, Fauna, Land and Inhabitants,” 1849
Posted on: Tue, 05 Aug 2014 17:00:00 +0000
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