a clutch of drams

8/14/2019 A Clutch of Drams

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A C L U T C H O F D R A M S

1987 and 2008 P. Donald M. Kelly PA29, Scotland

PREFACE

The 1906 copy of Peter McDonald's Licensed Trade Cataloguehad lain undisturbed in the drawer of a old kitchen dresser inMuasdale's Inn, on the west side of Kintyre, overlooking TheAtlantic Ocean, for some seventy years when a chance remark,in a conversation with the inn's licensee, Maggie Mackinnon,about long-disappeared whisky brands, led to her bring theintriguing reference through to the inn's bar for inspection.

A new Licensing Act had come into effect in Scotland in 1903and the pages of Peter McDonald's catalogue not only took thereader through the salient principles of the new Act but alsothrough many now long forgotten aspects of Scotland's licensedtrade and a host of other things in general.

These were the days before photocopiers were common-placeand, conscious of the value of the book's information in lateryears, the only solution was to respectfully ask old Maggie,who'd been in the inn for nearly five decades, since 1932, if thebook could be borrowed so that long-hand copies of its contentscould be written up, the book duly returned to the inn and thesafety of the kitchen drawer.

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When Maggie died in the early 1980's, the inn was sold, its newowners continuing to run the business till October 1988 - Just ayear before the doors were closed, in June 1987, PeterMcDonald's catalogue again resurfaced in Muasdale Inn, thistime in one of the under-counter drawers and again theopportunity was taken to borrow the book and this timeeverything of interest written long-hand into a Woolworth's"jotter", the Scottish term for a school work-book, its 100 pagesof filled up within a month, on the evening of Monday, July 6,1987.

On the Saturday evening, the Saturday before the beginning ofthe Glasgow Fair holidays, Peter McDonald's catalogue was dulyreturned to the inn and, amongst the regulars in the bar oneRod McPherson, one of Campbeltown's Customs & Excise VATofficers, Rod, much intrigued by the Woolworth 'jotter' with thelong-hand manuscript that had been written up to includeadditional notes about the various processes of distilling and

rectifying spirits at 'the turn of the previous century', asked if hecould borrow the manuscript 'for a quick read'.

Having the advantage of a father who had joined The Customs &Excise in 1909, he retiring in 1958 and having too been ahotelier (and inn-keeper), the notes that had been included inthe manuscript added much to the lists and other informationretrieved from Peter McDonald's catalogue and care was takento take 'the sciences of distilling and brewing' no further thanthey were understood and known at the time of the catalogue'spublication, in 1906 and that is what had so obviously caughtRod's attention.

Though having no copy of the manuscript, I didn't question itssafety in Rod's hands but, little did I know it that it was going tobe a long, long, time before I ever saw it again, H. M. Customs& Excise effectively "impounding" it for nearly four and a halfyears and the manuscript eventually being returned to me onDecember 10, 1991, a lightly pencilled date on the reverse ofthe note here.

What follows is part social history, part practioner's text bookwritten from a 'Scotch', rather than British or English, viewpoint- In the beginning, a short history of alcohol, duties and taxes- In the middle, a guide to manufacturing and 'rectifying' spiritproducts - After the middle, extracts from the 1906 copy ofPeter McDonald's Licensed Trade Catalogue and then, towardsthe end, a look at 'The Big Hoose' and the organisation andduties of house staff in Victorian and Edwardian times andfinally, as might be expected proper, a brief look at Argyll in the1890's and a note of Britain's Colonies and Dependencies, 'TheBritish Empire', to which so much of the products in these pageswere delivered.

Whatever the reader's preferred 'tipple', alcoholic or non-alcoholic, it's almost certainly here in this 'clutch of drams' -Slainthe !

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DOING THE ROUNDS - FROM H.M. Customs & Excise

PETER McDONALD

Peter McDonald, a native of Ross-shire and a direct descendant

of The Lords of The Isles, was employed as manager of therectifying department of Messrs. James McKenzie and Sons,then the largest firm in its trade in Glasgow.

Continuing to superintend McKenzie's rectifying business inStockwell Street until McKenzie's death in 1876, Peter McDonaldthen acquired the business as sole proprietor and, as 'TheVictualling Trades' Review' of April 1906 notes, "Mr McDonald, arepresentative Celt, with exceptional enterprise and courage,proved in the building up and developing of business" and,"highly respected throughout The Highlands, made a noblereputation for sterling integrity in all his dealings".

In private life, Peter McDonald was found a genial companionand staunch friend amongst his companions. An enthusiasticMason and a generous contributorto the funds of The FreeChurch, he treated his clanship not merely as a platonicsentiment but, when the last of the Glencoe McDonalds died, inorder to prevent the estate, held for centuries in the clan,passing into strangers' hands, he offered 15,000 for itspurchase, unfortunately without success.

Maintaining a special personal supervision over the rectifyingdepartment of his company throughout the years, PeterMcDonald ensured that his business occupied a distinctiveposition not only as Rectifiers, Distillers and Blenders but also aswholesalers in wines, spirits, ales and stouts as well assuppliers of all furnishings, fittings and equipment necessary tothe licensed trade of the era.

Nowadays Peter McDonald's advices on 'reducing spirits', thenan everyday task of landlords, are of peculiar interest to

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connoisseurs and others who may wonder no more suchprocesses.

CONTENTS

A SHORT HISTORY OF ALCOHOL and LICENSING(including a copy of a 1793-dated Highland DistilleryLicence)

THE HOSTELRY

MISCELLANY

THE GLASGOW PUBLIC HOUSE - April 1903

CELLARS

CLEANING OF BEER PIPES and BEER PUMPS

REASONABLE PRICES

PREMISES - HOURS - TRAVELLERS - STAFF

CHILDREN

GROCERS and DELIVERIES

BILLETING THE ARMY

PUB GRUB

CLOSING OF PREMISES

GAMING

LICENCES

PASSENGER VESSELS

THE 'IVANHOE'

CLUBS

PAPERWORK

OFFENCES AND FINES

EXCISE OFFENCES

THE REVENUE and SMUGGLING

ALCOHOLIC BEVERAGES

THE ILLICIT STILL

SPIRIT REDUCTIONS etc.

HANDLING WINES

NON ALCOHOLIC BEVERAGES

SCOTCH WHISKY DISTILLERIES - 1905

IRISH WHISKY DISTILLERIES IN 1905

PETER M'DONALD'S PRICE LIST FOR 1906

SCOTCH WHISKY - PRICES ARE per dozen 26-oz bottles

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IRISH WHISKY - PRICES ARE per dozen 26-oz bottles

BRANDY - PRICES ARE per dozen 26-oz bottles

BRANDY VINTAGES IDENTIFIED

RUMS - PRICES ARE per dozen 26-oz

bottles

GIN - PRICES ARE per dozen 26-oz bottles

VODKA - PRICES ARE per dozen 26-oz bottles

VERMOUTH - PRICES ARE per dozen 26-oz bottles

LIQUEURS - PRICES ARE per dozen 26-oz bottles

BITTERS - PRICES ARE per dozen 26-oz bottles

MINERAL or "APOLLINARIS" Type WATERS

AERATED WATERS

BRITISH CORDIAL WINES - per dozen 26-ozbottles

BEERS and STOUTS Prices Equivalent to11-gallon keg

BOTTLED BEERS, STOUTS, LAGER and CIDER

per 2 dozen case 10-ozbottles

CIGARETTES priced on basisof 200's packs

"WEIGHTS" sold usually in 8-ozpacks

CHEROOTS

CIGARS

WINES - Racking, Fining and Bottling

SHERRY VINTAGES IDENTIFIED

PORT VINTAGES IDENTIFIED

PORT VINTAGES IDENTIFIED

BURGUNDY VINTAGES IDENTIFIED

CHAMPAGNE VINTAGES IDENTIFIED

BAR PRICES

DOMESTIC ISSUES

BIG HOUSES - THE STAFF

MOTOR VEHICLE REGISTRATION MARKS OF 1906

ARGYLL and THE ISLES - SOME 1895 NOTESAn 1895 Gazeteer Guide to AIRER GAEDHIL - The Landof The Gael

ARGYLL LIVESTOCK TOTALS IN 1894

CATTLE VALUES AVERAGE PER HEAD

U.K. FISH LANDINGS IN 1894

BRITAIN and HER COLONIES and DEPENDENCIES IN1894

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A SHORT HISTORY OF ALCOHOL andLICENSING

1116 BC - 1st definition of spirits, 'what men will not dowithout' (Soo-Ting Po, China)

330 BC - Pytheus The Greek visited Scotland to find the

natives drinking a mead made from wheat and honey. 384 - 322 BC - Aristotle noted 'sea-water can be renderedpotable by distillation' and that 'wine and other liquids can besubjected to the same process', a process used for centuriesbefore the peoples of India and China using rice and flowers.

AD 200 - The Egyptians distilling from barley.

8th Century - Abou-Moussah-Djafar-Al-Sofi detailed theprocess of distilling, as did his disciple Albukassen in the 10thcentury, both were Arabian alchemists.

1150 - Distilling introduced to Europe by the Spanish Moors -the art further promoted by the teachings of Abucassis, thephilosopher, which brought about the introduction of distilling

techniques to Gaul and Ireland.

1170 - Henry II's army found a number of Irish distilleries.

Late 15th Century - Irish emissaries introduced thetechniques to Scotland.

1494 - 'Eight bolls of malt to Friar John Cor wherewith to makeaquavitae' granted in The Exchequer Rolls.

1497 - James IV's Lord High Treasurer paid 9/- to a local barber

in Dundee for spirits.1505 - Edinburgh Town Council decreed whisky to be dispensedonly by barbers and surgeons.

1579 - Scarcity of grain that year resulted in Parliamentrestricting the common people from distilling, though nothowever restricting the 'man of substance' from continuing !

1580 - Irish illicit distillers subject to hanging but Scotssmugglers supplying whisky which was sold at 5/- a mutchkin,about of an English pint measure.

1609 - Fifth Statute of Icolmkill prohibited importation of wineand spirits to Scotland's Western Isles from mainland traders,but did not prevent local distribution.

1616 - Chiefs of The Western Isles had quotas laid down ontheir personal exemptions.

1622 - Ships' masters penalised for exceeding 1616 quotas.

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1643, March - 2 pence per gallon duty imposed on spirits.

1644, January 31 - The first Scottish Excise Act.

1681 - Act of Restraint on exhorbitant expense of supply atbaptisms, weddings and funerals - Note - In 1616, when evenwhisky was not particularly fashionable, the sum of 400 was

spent at Hugh Campbell of Calder's funeral.

1681 - General imposition of tax on malt.

1693 - Re-introduction of duty on whisky at 2/- per pint.

1695 - Temporary suspension of malt tax but duty increased to2/3d per proof pint of whisky.

1696 - Return of the malt tax.

1705 - Cancellation of malt tax but duty raised to 2/6d perproof pint of whisky, the price of a pint of 'reduced' whisky, itaround 12 to 13 oz in measure, then 2/-.

1707 - Steep increase of duty on spirits to price whisky outwiththe reach of the working people, resulting in the smuggling ofgin and brandy.

1742 - Spirit duty reduced to nominal levels in an attempt todefeat the illicit trades.

1784 - Withdrawal of Duncan Forbers of Culloden's successors'

privilege to distil on a nominal rate of 22 annually, in lieu of20,000 excise duty, for services rendered to James II in 1688and as a compensation for the damage of property by Jacobitesin October 1689, namely in respect of one distillery, Ferintosh.

1802 - Bonded stores introduced at ports for general importand export purposes.

1806 - Introduction of severe anti-smuggling legislation andduty on imported spirits reduced.

1814 - An Act was passed prohibiting the use of stills under2,000 gallon capacity in The Lowlands and under 500 gallons'north of the base of The Grampian Mountains' - As aconsequence of this Act, Highland distillers being forbidden tosell spirits south of this line too, many Highland and other

distilleries closed down.

1815 - The Government, in an attempt to deter illicit stilling in The Highlands, which, as a result of The 1814 Act, hadincreased, authorised the licensing of stills of 40 gallon galloncapacity.

Interestingly here, a copy of a Highland Distillery Licence for a40 gallon still, licensed for use in Campbeltown in 1793, twentyyears before The 1814 Act.

HIGHLAND DISTILLERY LICENCE - No 234 - Dated 1793(in the possession of Peter S. Armour of Campbeltown)

"We whose hands are hereunto set, being the major part of theCOMMISSIONERS OF EXCISE in that Part of GREAT BRITAIN calledSCOTLAND, by virtue and in pursuance of Acts of Parliamentmade and passed in the Twenty-fifth and thirty-third years of theReign of HIS MAJESTY KING GEORGE THE THIRD, do herebyLICENCE, AUTHORIZE and EMPOWER

"JAMES ARMOUR residing at CAMPBELTOWN in the County ofARGYLL,

BUT NOT ELSEWHERE a STILL of the Cubic Content or Capacity(including the head, horn, pipe, tube or other apparatustherewith connected, under the name or denomination thesame may be called or known, as high as the steam can ascend)of FORTY GALLONS ENGLISH WINE MEASURE and

"TO DISTIL AND DRAW OFF SPIRITS from the Barley, Beer, orBigg, of the GROWTH OF THE COUNTIES AFTER MENTIONED OR,

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FROM SOME OF THEM, in the several counties of Orkney,Caithness, Sutherland, Ross, Cromarty, Inverness, Argyle,Bute and Nairn and IN SUCH PARTS OF THE COUNTIES OFDumbarton, Stirling, Perth, Forfar, Kincardine, Aberdeen,Banff and Elgin, AS LIE

"TO THE NORTHWARD AND WESTWARD OF A LINE BEGINNING AT THE Boat of Balloch, where Loch Lomond runs into the River

Leven, in the County of Dumbarton and PROCEEDINGEASTWARDS along the Great Military Road from thence toBuchlivie, in the County of Stirling;

"THENCE NORTHWARDS to Thornhill AND FROM THENCE toDunblane and Auchterarder in the County of Perth THENCE IN ALINE PROCEEDING IN A NORTH-EAST DIRECTION TO A CERTAINPOINT WEST of the Town of Perth and distant therefrom TwoMiles; FROM THENCE NORTHWARD TO The Boat of Kinclaven,on the River Tay, in the same County of Perth; THENCE TOBlairgowrie, Alyth and Kerrymuir in the County of Forfar AND

THENCE BY THE FOOT AND SOUTHSIDE OF THE GRAMPIAN HILLSTILL THEY TERMINATE near the River Dee, within three miles tothe WESTWARD OF OF AND EXCLUDING the City of AberdeenEXCEPTING ALWAYS OUT OF THE LIMITS AFORESAID EVERYPLACE WITHIN THREE ENGLISH STATUTE MILES OF THE NEARESTPART OF THE SEA-SHORE IN the Counties of Elgin, Banff, andAberdeen;

"DURING THE TERM OF ONE YEAR and for no longer or shorterSpace, from the FIRST DAY OF DECEMBER ONE THOUSANDSEVEN HUNDRED AND NINETY THREE AND

"TO USE, SELL and DISPOSE OF SPIRITS SO DISTILLED WITHINTHE LIMITS AFORESAID BUT NOT ELSEWHERE subject to theRESTRICTIONS AND REGULATIONS contained in the abovementioned Acts of Parliament;

"AND HE the said JAMES ARMOUR having paid down the sum ofFIFTEEN POUNDS being One Quarter of the Composition ofLicence Duty, at the rate of ONE POUND TEN SHILLINGS

STERLING yearly for each ENGLISH GALLON of the Content orCapacity of THE AFORESAID STILL AND,

"HAVING ALSO FOUND SUFFICIENT SECURITY FOR A FURTHERSUM OF FIFTY POUNDS STERLING to answer the PAYMENTS OFSUCH PENALTIES as he may incur, in the Terms of the Said Actsof Parliament in that case made and provided.

"Given under our hands, at the CHIEF OFFICE OF EXCISE INEDINBURGH THIS SECOND DAY OF DECEMBER IN THE YEAR ONE

THOUSAND SEVEN HUNDRED AND NINETY THREE."John GrieveJas Stodart

Peter Graham"1822 - Illicit Distillation Act leading to government stamping ofall stills - This had been preceeded by The 1786 ScotchDistillery Act which levied duty on the capacity of stills - TheAct was a sequel to The 1784 Wash Act which levied duty on allwash manufactured in The Lowlands at 5 pence per gallon but

levied duty on the contents of stills in The Highlands at 20/- pergallon !

1823 - The Excise Act which embodied all considerations andgrievances of the legal and illicit stills and, of great interest, theone by which George Smith of Glenlivet legalise his distillingoperation at Upper Drummin Farm, which had been going onsince 1817 - Smith's right to 'The Glenlivet' branding wasestablished by law in 1880.

1831 - Poteen was criminalised by The British Government andtoo, much later, would later be criminalised by Eire.

1847 - Duty-free warehouse bonds introduced at distilleries.

1853 - The Forbes Mackenzie Act laid down 'permitted hours'for the retail licensed trade.

1855 - The closure of the 'Borders' Customs' posts betweenEngland and Scotland as Prime Minister Gladstone introduced a

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common duty of 8/- per proof gallon of spirit for both Scotch andEnglish spirits and the introduction of The Methylated Spirits Actalmost immediately cut distillers' hitherto highly profitable salesto paint and varnish companies.

1860 - Excise on Spirits Act freed distillers to use materials inany fashion and combination and to blend the various differenttypes of spirits.

1915 - Immature Spirits Act introduced to require whisky to bestored for 2 years before sale, it amended the following year toincrease the minimum storage time to 3 years.

T H E H O S T E L R Y

'The ancient, true and proper use of Inns, Ale-Houses and VictuallingHouses is for the Receipt, Relief and Lodging of Wayfaring Peopletravelling from place to place and not meant for the entertainment andharbouring of Lewd and Idle People to spend and consume their Moneyand Time in Lewd and Drunken Manner' states an Act of 1604. Fourhundred years later one may be forgiven for thinking that there isperhaps a need for the preservation of this introduction in currentlegislation.

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Where or when the first inn actually functioned will never be known butthe first recorded reference to taverns was 'unearthed' at the end of the1800's and today will be found in the Louvre in Paris.

The Code of Hammurabi was effectively an elaboration of early andprevious codes and, dated about 1700 BC, made the then undiscovered

tablets of Moses seem like a postscript. Moses' tablets are indeed but adevelopment of the Code of Hammurabi.

'The Code contains no less than 284 statutes and, half-way through the'commercial' section, appears the first recorded reference to taverns.

It is evident that these were in the nature of brothels with the landladydoubling as both barmaid and prostitute and clearly taverns were in

poor repute as they early became a magnet for undesirables.

The Code of Hammurabi not only sets out statutes for dealing generallywith taverns and public behaviour but, interestingly, sets out 'Wages andPension Orders' as well as an official price list for taverns.

The mainstay of the stock was locally produced barley-beer and palmwine and these products were supplemented with imported grape winefrom the Lebanon.

Although, in these early times, currency was in use it was common

practice to pay the tavern-keepers in kind and no doubt there wouldhave been local 'exchange' tables to take account of the mix of moneyand goods neede to persuade transactions.

The rates set out in The Code of Hammurabi set the price of a cheap,low grade, liquor at 6 measures of liquor for 5 measures of corn but itwas well known to everyone that 5 measures of corn would brew 50measures of liquor ! Little wonder the tavern-keepers would becodemned as robbers !

False measure or watered-down beer was subject to appropriatepenalty - Drowning !

o 0 oAs trade routes developed in The East 'khans' were built beside mostwater-holes and wells for the travelling caravans to rest.

In those times travellers and merchants moved in groups forbetter protection from brigands and robbers and the purpose of the'khans' was two-fold.

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Strictly speaking a 'khan' was not simply an inn but a crossbetween a fortified stable and a warehouse and 'khans' were, generally,erected by the local rulers who controlled the areas through which thecaravans travelled. Not only did the 'khans' give their customersprotection from night attacks but they also made certain that thelocal rulers could levy tolls and taxes for the 'safe passage' ofgoods and people travelling across their territory.

Although by 2300 BC a well established road system existed inChina it was not until the rise of The Roman Empire, controllingnearly all the 'civilised' world, that communications would eventuallyand vastly be improved in The West.

At the height of The Roman Empire a citizen of Rome could coversome ten thousand miles without worrying about changes incurrency, the need for visas or concern about accommodation.

Speed mattered and the Romans had to have the best possible road

systems and nothing like them has been achieved before or sincethese times.

Such is the quality of Roman road and bridge building that it isonly fair to consider that Roman post-houses must have been ofequqlly high quality in their construction and in their supply oftravellers needs.

The Roman posting-houses were built, generally, in towns andvillages spaced out at five to eight mile intervals. Attached toposting-houses were 'mutations' - stables - where horses couldbe exchanged for fresh and ready mounts.

The posting houses were designed to facilitate an efficientgovernment postal systemand to house officials and couriers of 'the Empire' and were notintended for the common traveller. Much of the Roman Empirewas, in reality, hostile territory and a mix of officials and ordinarytravellers in the same house and under the same roof could notbe seen as, in any way, safe.

The ordinary traveller had to stay in 'cuponae' or 'tabernae' andit is from the word 'taberna' - meaning originally 'shop' - that theEnglish word 'tavern' derives. In Scotland the word 'shop' is stillused with reference to 'public-house'.

Certainly the 'tabernae' were no better than they were athousand years before when the Code of Hammurabi was written

and the Romans gave statute that "Such persons (the female innstaff) shall be held as being immune against the judicialproceedings of the law against adultery and against prostitutionas the very indignity of their life is an insult to the laws theyshould observe".

Travellers of rank who were not allowed to use the Roman'sposting-houses and who, almost certainly, were travelling withan entourage had to set up camp outside the Roman 'tabernae'at the first known examples of our modern 'caravan sites'.

The actual practice of 'camping' involved no hardshipwhatsoever to those of high rank for each had a retinue of slavesand servants to carry and provide for their every need and in manycases they would have been better off than had they been permitted tostay in the posting-houses.

Tiberious, for example, not only took the proverbial kitchen sinkwith him but also portable garden plots to provide fresh melonsand early growing vegetables for his table - he certainly did not 'roughit'.

Today the 'camp de luxe' is only made by the Arabs - completely

motorised - and it is only within recent decades that shootingparties in Bengal have scaled down their ownattempts to emulate Tiberius.

Julius Caesar - one of the early 'wheeled' tourists - had little timefor the trappings of campsites and preferred to sleep in hischariot whilst keeping on the move day and night !

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The 'motel', incidentally, was originated in 1924 by one JamesVail on the north-side of San Luis Obispo, on Route 101, at thefoot of the Questa grade in America - he called his establishment'The Motel Inn' - and he prefixed his electric 0-T-E-L sign with theletters "H" and "M" flashing alternately thus the term 'motel'.

Though the Romans introduced vines to Britain the Saxons hadno taste for wine and when the Romans left the Saxons left the

vines to die and went merrily on making - and drinking - theirbeer made from barley. The name beer is drawn from 'beer-lec' -the barley or beer plant. With the coming of the Danes beerbecame 'ale* - possibly from 'yule'.

The Anglo-Saxon 'eale' stems from the Danes 'ol' and thereappear to be fairly obvious links between ale and yuletide.

Bynow ale-houses were established at most road junctions andale-houses were readily identified by a bush tied to the end of apole displayed outside the door a tradition drawn from Roman

times when tabernae were marked by a bunch of vine leaves ontheir doors and hence the origin of the saying 'a good wineneeds no bush' - a good inn becomes well-known withoutadvertising !

King Edgar (959-975) reduced the number of ale-houses to oneper village and introduced the use of measures to the trade.

Peg tankards containing half a gallon of liquor were divided intoeight parts by pegs fixed inside at each level and by law nobodywas allowed to drink more than one peg - half a pint - at onedraught. Needless to say temptation was great and competition

soon ensued giving rise to the expression 'taking someone downa peg - or two'.

Inns were now for the drinker and no longer the traveller anddrinkers were further encouraged to find meeting places at fairsand markets by the erection of wine booths.

The conquering Normans found themselves no better off thanthe long departed Romans for they too lived in often hostileterritory.

At nightfall, the Normans were host to passing nobles and it wasas much a way of affording safe passage as it was a way ofgaining fresh news and a change of entertainment that theywere happy to look after passing nobles but on some routes

there were so many guests each evening that the castlesbecame so overcrowded and the barons were persuaded to buildhostels for the nobles' entourages. Soon these hostels becameinns and it became customary to display the family coat of armsoutside denoting their proper ownership. Gradually the coat ofarms gave rise to the name of each 'hostel'.

Travellers could also expect overnight safe lodging at any religious house- the right of sanctuary.Even the poorest of travellers would be accommodated in guest-houses out-with the main buildings of the monasteries and could

rest and eat safely.Lack of custom, for centuries, held up the development of theinn. Pilgrims and vagrants received and enjoyed free charity andthe nobility expected and got free hospitality wherever theywent but for other groups of travellers the facility of reasonableaccommodation just did not exist.

The tradition of private hospitality lingered on in Scotland longafter it disappeared elsewhere and it was 'the tourist board' ofEdward I of Scotland who, as much to assist the improvement ofinns as to keep a check on the movement of travellers, passed a

statute which, to this day, is unique in the world and perhapsworthy of revival that, from 1425 made travellers liable to a penaltyof 2 each - a huge sum then -for every night they stayed withfriends instead of using the rooms in the local inn. Thoughnobles were exempt themselves their servants and horses hadto be quartered at the local inn or the nobles too were to befined accordingly.

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Ale was by now part of the staple diet and brewing was therefore aneveryday activity.

There has been a suggestion around this time that the familiarmarking of beer barrels by 'X', 'XX' or 'XXX' originated inmonastery breweries and is properly a form of trade mark guarantee -'sworn on the cross(es). It is more acceptable however that thecrosses be accepted as denoting the various strengths of beers

and around the sixteenth-century a strong beer might well havebeen regularly marked 'XXX' - The duty on a 36-gallon barrel ofbeer by this time was 2s 6d (12-gp).

The brewer and the cellarmen were certainly very importantindividuals in any religious house and special prayers were held forthem. In the Middle Ages monks brewed ale with the same skilland care as today they give to the distillation of their specialliqueurs.

The traveller might well be expected to be drawn to the

monastery as opposed to putting up with and suffering the fayreof the local ale-house where, to say the least,the quqlity would be somewhat dubious.

Until the seventeenth-century brewing, outside the monasteries,was often in female hands both in the ale-house and in the home.

Ale-wives were not in the least popular individuals. Disputesabout the quality of their beers were innumerable. Ale was neither athirst-quencher- nor an excuse for a night out in these days.So seriously was ale considered by some, particularly because ofthe many dangers of consuming food of doubtful age, origin and

quality, that it was more than necessary to improve the generalquality of ale simply to improve the nourishment of the poor and thisdone by extolling the medicinal virtue 'more powerful than yet known'and as being able to cure ills caused by eating bad and contaminatedfoods.

It is difficult to comprehend just how large a part of the diet wasale until one discovers that Henry VIII's queen's maids-of-honour

were each allowed for breakfast 2 gallons of ale and a 'dim' pitcher ofwine taken with a loaf of bread and a bread roll.

Similarly, in 1512, the Earl of Northumberland's children wereeach allocated a quart of beer to wash down a piece of salt fishand a dish of sprats for breakfast.

In the evening the Earl and his good lady sat down to a gallon of

beer and a quart of wine between them for dinner - less thanHenry's wife's maids had for breakfast !

Measures in these days are equally interesting. The Wine Gallonwas 80% of our present-day Imperial Gallon which itselfmeasures 277.4 cubic inches while the Ale Gallon was greater andmeasured 282 cubic inches.

For centuries the normal method of brewing ale had simplyrequired hot water to be poured over a malt mash and the resultingliquid then boiled for an hour or so and the froth skimmed off.

Yeast was then added and within hours the ale sold and used.The simple quality test was to spill some ale on the table and if acup could then be stuck to the table by the thick ale the qualitywas quite acceptable - just like making jam !

The brewer was always anxious to move beer as quickly aspossible for it soured very, very quickly! In Elizabeathan times itwas laid down that brewers should not deliver beer less thaneight hours after it had been 'tunned' - barrelled - in summerand not less than six hours after in winter.On the whole ale was plain and uninspiring though those who could

afford it spiced the ale much in the same way as they spiced their cakes.

The risk of ale souring is reduced by boiling up hops with it andthe resulting liquid is then known as 'beer'.

The Scot, perhaps more so than his English counterpart, waswell-known as a mercenary soldier and sailor and wasparticularly often well travelled yet, in his own country, that is, in the

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area of the Lowlands, the facilities for the traveller generally wouldnot improve until the 1700's.

From his travels the Scot was soon to find reward in merchanttrading and, despite the legal obstructions raised by the English,the Scots were able to establish themselves successfully asEuropean traders and then, thanks to the French wars whichclosed the approaches to south west England, as colonial traders.

Though this may seem to have little bearing on hostelries andinns the outwardly mobile Scots became more knowledgeablethan their English counterparts - especially in the handling ofwines and the improvement of spirits.

The Scot was no simple consumer, though doubtless he had thecapacity, but instead the knowledge gained in handling cargoesadvantaged him in other ways.

Much of Scotland's trading lay with Germany and the Low

Countries and there was further trading with France, Spain andPortugal with nearly all cargoes going through the port of Leith.

Clarets, port, brandy, Dutch gin, Hock and Moselle wines allenriched the Edinburgh palate.

Though there was much opposition to The Union of the Crownsin 1707 the merchants were quick to take advantage of the newcommercial opportunities.

At the time of 'the Union' Scotland had but 215 ships - by 1712the Scottish merchant fleet had 1,123 ships.

Sugar and tobacco soon became the great trade of Glasgow andso it was in Glasgow that the citizens drank rum and not whiskyand indeed the Glaswegians generally considered whisky to be a'raw' spirit.

Whisky was no doubt improved by its storage in the emptysherry casks of the Edinburgh merchants but, with the exception

of the application of duty which had been applied to the Scotsdistillers since 1579, no regulation controlled whisky production ormaturity.

Although Scotland's links with the world were well established bythe 1730's it was 1749 before Glasgow had a regular stagecoachservice to Edinburgh and then, in summer only, a journey ofsome 12 hours.

The carriers' service between Edinburgh and Selkirk - a distanceof some 38 miles - took a mere fortnight !

From 1758 the Glasgow to Edinburgh coach carried mail and bythen there were ongoing connections via Newcastle to Londonwhich took a week. It was still quicker by sea !

Whilst stagecoach services in England were fairly reliable by about 1780they still did not carry mail and it was only thanks to a certain MrPalmer persuading the Postmaster-General to allow him to carrymail to Bristol - in 15 hours instead of the usual 4 days - that

brought about some 300 Acts of Parliament to build bridges andgenerally improve roads before the mail service too became reliable.

Scot's shepherd's son Thomas Telford was to be the engineerwho made the biggest contribution to this work and he oversawthe building of some 1,500 bridges and around 10,000 miles of road.

One of the most enthusiastic coach travellers was Campbell ofInveraray who would contentedly sit for the 60 hour day andnight journey to London a journey which allowed only thebriefest of stops to change horses and have food.

Past food was certainly the order of the day and of the night andwith coach-horse changes timed to the minute - the actualchanges being made in less than one minute - the journey, forexample, between London and Holyhead allowed for 27 changesof horse in 261 miles and that only gave the traveller 40 minutesfor food etc. !

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Telford's roads suffered from such fast wheeled traffic and it was anotherScot - John Loudon Macadam, born in 1756 - who was to improvetheir surfaces by chipping rough stones which bedded themselvesunder the wheels into the road bases which, in turn, brought roads, for awhile at least, to near the standards that the Romans might haveapproved.

Campbell of Inveraray, enjoying his travel on Telford's roads,

might not have been so happy had he stopped in his mind toconsider that the man who improved Telford's roads - Macadam -was in fact a MacGregor !

A law, passed in 1605, made it punishable by death to bear thename of MacGregor and in fact, two centuries later, it was stillenforceable !

One of the unhappy clan reasoned that as all men were supposedlydescended from Adam so he had the right to call himself 'son ofAdam' - MacAdam and would therefore have no

future dispute with any clan.Happy MacAdam - Happy Campbell ! The standard Inverarayexecution was to tear off the unfortunate's arm, impale it on aspike and then carry out the hanging !

By the 1750's, with trade and communications improving, Robert Tennant, the brewer, opened The Saracen.'s Head, in Glasgow'sGallowgate, as the first hotel in the city and here was establishedthe mail coach terminus for the service to Edinburgh.

As The Saracen's Head marked the eastern boundary of the city

The Black Bull, in Argyle Street - used by the Highlanders -marked the western.

In 1783, the Tontine Hotel opened in Glasgow's West Street, inthe Trongate and here was, properly, the first travellers' hotel.

The Glasgow of the 1800's had a population of some 30,000people and was more than well supplied with drinking houses. Infact every twelfth house was a commercial drinking establishment !

Though the social behaviour of the natives changed little inVictoria's reign - indeed it had not altered one iota in 2,000 yearsbefore either - there were some notable developments in Glasgow'scatering facilities.

The Glasgow 'tea-room' of the 1890's was pioneered by theCranston family who owned the Crow Hotel in George Square.

The 'self-service' restaurant - the first being that opened byWilliam Lang in Queen Street - was visited and studied bypurveyors from all over London to find out how Lang's systemsworked.

When the Grand Duke Alexis visited Glasgow in 1880 for thelaunch of the Czar of Russia's new steam yacht - the 'Livadia' -

he neatly summed up Glasgow as "the centre of intelligence forEngland" !

Certainly in the 1880's and 1890's the average Glaswegian wasprobably more generally and better educated than his southerncounterpart but it would indeed be very wrong to suppose thateither were more tempered than the other in their enthusiasmfor the temptations of the public-house or tavern !

Though the Victorians realised the desirability, indeed thenecessity, of providingalternatives to the temptations of the public-houses it was a

problem not to be solved through the well intentioned temperancesocieities but instead through the development of the movingpicture and the cinemas.

With the introduction of the subway in I896 and theelectrification of the trams in 1902 a happy and gregariouspublic found Sauchiehall Street to be the very centre of civilisation !

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What better than a night out in 'Sauchie' Street with the RegalCinema - the first in Scotland to show films commercially - and to followthe film a fish supper at Godenzi's Restaurant - Heaven hadarrived !

And for the holidays what else but a trip 'doon the watter' to thecoast and perhaps 'a look at the engines' - which to everyGlaswegian was the code for 'a trip to the bar' - and so too to travel

back in time to the beginning of that brand new century, thetwentieth century, to see the ways of the past and to perhaps learn alittle of how we once lived and played.

- MISCELLANY -

"I hear you can paint nearly anything," said the new inn-keeper to thelocal sign painter. "Oh yes," came the reply, "especially red lions".

"Well I want 'The Angel and Trumpet'. Just say now if you can't do it".

"Suppose I can but (in a quiet aside) 'spect they'll look like lions" !

o 0 o

"I'd like some sandwiches to take up to my room" - "Sorry, we don't dosandwiches". - "Well, let me have some bread, please". - "Sorry, wehaven't got any bread". - "Could I see the manager then, please". -"Sorry," replied the very cool receptionist, "the manager doesn't seeguests" !

o 0 o

"A room for when ? . . . . . Nae chance !"

o 0 o

"A whisky and sofa," said the boss to his secretary. "No thanks, I'd ratherhave a gin and platonic".

The only difference between a waiter and the devil is that the waiter'sgot two tails !

o 0 o

"We're very proud of uncle - He once gave his name to a cocktail" !

o 0 o

"Why collect miniatures ? Everyone does that ! With full-size bottles

you're in a completely different league" !

o 0 o

I'm not drunk !Starkle, starkle little twink,

Who the hell you are, I thinkI'm not as drunk as some thinkle peep I am

Besides I've only had some 10 MartinisAnd anyway I've got all day

Sober to Sunday up in.

I fool so feelish, Idon't knowWho's me yet

But, the drunker I sit hereThe longer I get !

I'm not drunk !

o 0 o

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THE GLASGOW PUBLIC HOUSEApril 1903

The regulations introduced by Glasgow Magistrates suggest that manyof the city's public houses were in need of considerable improvement!Bearing in mind that just 100 years before 1 in every 12 houses in the

city had been a drinking house it seems not improbable that many publichouses were still little better than ordinary residential houses which, later,were used for retailing drink.Whilst the magistrates were prepared to transfer certificates to thehusbands, widows or even the children - presumably under trust - ofcertificate holders without necessarily requiring improvements topremises they were certainly not going to grant transfers to otherswithout guarantees that premises would be considerably upgraded.Naturally, as is still the case to this day, all plans had to be submitted tothe licensing courts before work was undertaken. Three copies of planswere required - two on drawing paper and one on tracing paper ortracing cloth - on sheets 20 by 13 inches - drawn on a scale of one-

eigth of an inch to the foot.

The names of streets and lanes etc. had to be marked as had theirwidths.

Premises having back doors or openings leading to or from any closes,staircases, lanes or back thoroughfares would not be considered assuitable for use as public houses.

All drawings presented in application to the oourt would have to showthe heights of counters and partitions. Partitions and porches wouldhave to have clear glass panels fitted above the height of four feet sixinches and instead of there being a number of small sitting rooms for thecustomers the house would have a fully open area for its customers.

Where there was to be provision for additional sitting rooms each had tobe lit by a separate window. Each room had to have a glass panel atleast twelve inches by six inches set in the door. The entrance to sittingrooms had to be visible from behind the bar counter and not, as in

previous practice, entered by doors immediately adjoining the mainentrance of "the shop".

Counters, previously divided by screens and partitions, were also to becleared and opened up by demand and any allowed such partitions andscreens were to be reduced to eighteen inches in height andconstructed of clear glass. They were also to be not less than sixfeet apart and could not project over the edge of counters. Such

regulations enabled the bar staff to see what was going on at alltimes and were intended to lead to better control of premises.

The customers were to have little or no opportunity for gettingup to too much mischief ! Even the private sitting rooms, in thepast allowed to be secured by the customers inside, were to have nolocks or snibs on the doors.

Family departments, for off-sales, were also removed under the newpolicy and bearing in mind the laws of age with regard to children themove was long overdue.

No premises would be passed which were not provided withsufficient toilets for its size though no distinction was made between thesexes. Water closets and urinals were to be fitted on externalwalls and demand was made that there be a window at least sixfeet square -half of the window opening for ventillation - andwhere no such window were possible a twelve inch extractor fanwas required to be fed through an extraction shaft not less thanhalf the square area of the fan employed and this shaft venting to theoutside air. Floors of toilets were to be laid with concrete or tilesand urinals of stall pattern were to be constructed of slate,marble, enamelled iron, fireclay or tiled and fitted withautomatic flushing cisterns and 'dispersal' pipes.

All drains and draintraps had to be shown on licensing court plans.Cellars, under public houses, also had to be identified and again thelayout of drains - where they existed, which does not alwaysappear to have been the case - also identified.

- MISCELLANY -

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Rare opportunity to buy (licensed premises) - No one elsewants !

Unspoilt s Planning permission granted for adjacent ground !

Subject to new instructions : The surveyors for the last would-be-landlord''s bank say that 'it'll cost tens of thousands pounds to fix' !

o 0 o

CELLARS

Essential to the workings and the success of any establishment was thecondition of the cellar.Proper ventillation, equable temperature and cleanliness with eachfactor contributing to the quality of the stock sold to the customer. Wallsand floors were recommended to be covered regularly with a whitewashof quicklime to which about 10$ of chloride of lime had been added.Under no circumstances even temporary were perishables such asfresh meat, fish, cheese, butter, fresh fruit or vegetables to enter thecellar as their quick decomposition gave rise to odours which wouldreadily be absorbed by wines and beers stored in their casks.

While consistent with the avoidance of draughts there should be a supplyof fresh air into every cellar.

Temperature in the cellar is of great importance and as sudden changecan affect wine, through rapid expansion and contraction of the liquidproducing cloudiness, it was strongly recommended that wines bestored separately from beers. The delivery of beer from the brewer, whomaintained the beers prior to delivery at a low temperature in thebrewery, would result in the sudden drop of temperature of the cellar and

affect the wine as described.

Also recommended was the racking of beers and wines on well raisedscanting of wood which should be bedded in sand if there was anyproblem of vibration e.g. the then new Glasgow Subway affecting thestore !

Nothing was to be stored underneath the racking as a circulation of airaround the casks was particularly desirable - Previously many cellarshad stone and wood racking which had prevented the necessary airmovement - No single racking was to be more than ten feet in length.Floors should be washed down with water containing a quantity ofdiluted carbolic acid to act as a disinfectant.

Ideally every beer cellar sould have a hot water heating system and

each radiator should have a control tap to regulate its temperature thusenabling a better control of the beers' conditions.

STORAGE TEMPERATURES (Fahrenheit) Aerated Waters and Minerals ( 40), Spirits ( 45 - 50 ), Cask and Bottled Beers, Sparkling and Light Wines (50 - 55 ), Clarets and Burgundy ( 54 - 57 ) and Port, Sherry, Madeiraand Marsala ( 57 - 62 ).

The effects of sunlight had to be particularly avoided in the case of thebottled wines, ciders and beverages containing citric or tartaric acids.

CLEANING OF BEER PIPES and BEER PUMPS

The use of soda water was not recommended for cleaning purposes as itwas likely to make the beer flat !

Once a week the pumps and pipes should be cleaned with a fairly strongsolution of soda made with warm water. This solution should be pulledthrough the pipes and allowed to remain for an hour or so in them beforebeing drawn off and a bucket containing salt water is then pulledthrough.

This in turn may be allowed to lie in the pipes for a short time before a

quantity of clean water is drawn through.

All pipes should now be clear of deposits and it is only necessary to drawthrough a small amount of beer before it should be seen in perfectcondition for sale to the customer.

- MISCELLANY -

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Make it a rule never to drink by daylight nor refuse by dark !

The only way to get rid of temptation is to yield to it !

It's got lumps in it !

Every time I fall asleep he comes in and wakes me !

o 0 o

REASONABLE PRICES

Simplisticly, prices always and in every trade should depend on thequality and standard of service supplied to the customer and to somedegree prices should also be an indicator of local prosperity - or,conversely, its lack.

Inn-keepers were not entitled to greater charges than there were'reasonable' !

The interpretation of reasonable was decided by both the intrinsic valueof the traveller's goods and possessions and the trouble and care whichthe inn-keeper and his staff took to look after guests.

The 1881 Army Act fixed billeting charges for men and horses and is auseful starting point for general charges for board and lodging. The ratesset out in the act were still in force 25 years later in 1906.

PREMISES - HOURS - TRAVELLERS - STAFF

In their wisdom, The Glasgow Magistrates of 1903 recommended that

-"certificate holders shall not employ females as attendants at the bars ofpublic houses, or theatres, or hotel bars used by the general publicexcepting always females who are certificate holders attendingpersonally in their own shops or are wives or daughters assisting in suchshops or female assistants in licensed premises where a bona fiderestaurant business is carried on.

Where a bar is principally used for drinking purposes only maleattendants must be employedthere".

It would appear that the standing of the public houses was no betterthan it had been some two thousand years before.

Whilst public houses were required to close on Sundays inns and hotels

could remain open to serve travellers. Innkeepers and hoteliers whowished to close on Sundays were at liberty to make application for 6-daycertificates thus avoiding Sunday opening though they would still berequired to serve the needs of their resident guests and, in turn, theguests of these resident guests !

Samuel Pepys, the diarist, notes how innkeepers considered their dutiesas host and guide and in the better inns the landlord asked his visitors tostay free, as his own guests, over the Sabbath !

Would such hospitality equivocate with today's "weekend breaks - 3nights for the price of 2 nights" and one still is charged extra for all themeals! Inns and hotels were similarly defined and were required toprovide four bedrooms where the local population exceeded 1,000 butonly two bedrooms if less - This situation might well be notedtoday.

Licensing Hours were made universal throughout Scotland in the 1903Act when hitherto there had been exceptions for burghs under 50,000population the consequence being that places formerly exempt - suchas Edinburgh, Glasgow, Greenock, Leith, Aberdeen, Dundee and Paisley -now all conformed to opening at 8 a.m. and closing no earlier than 10p.m. and no later than 11 p.m.

Magistrates were empowered to grant special permissions allowingopening not earlier than 6 a.m. - covering local markets - and, under localbye-laws of local courts to allow for 'assemblies, balls and suppers onspecial occasions.

In Glasgow grants were to 2 a.m. but if the occasion did not commencebefore 11 p.m. then the extension was allowed to 3 a.m.

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No mention is made of 'drinking-up-time' so that one could beserved right up to the very last minute but then have no time toconsume the purchase !

It also appears that special extensions did not allow any 'off sales'outwith ordinary permitted retailing hours.

Railway station refreshment rooms were totally exempt from the newhours with travellers able to be supplied at any time on any daywith the obvious exception of The Sabbath !

The new Act did not define what a 'traveller' was nor was there anydefinition of a distance requirement of 3 or any miles laid down.

By 1906 it appears that no precedent had been identified as trulyacceptable for a travelling distance and indeed there neverwas !

If there was any question of precedent it was presumed to have beensettled earlier by Section 10 of the 1874 Licensing Act in thesewords "A person shall not be deemed to be a bona fide traveller unlessthe place where he lodged is at least 3 miles distant from theplace where he demands to be supplied with liquor - such distance tobe by the nearest public thoroughfare" and some courts heldthat, by such, to travel one yard less than three miles 'by the nearestpublic thoroughfare' was not sufficient - it had to be the full three milesor more !

In England the distance was 7 miles.

Even at the end of the 20th century concessionary travel fares for

schoolchildren or indeed their entitlements to free travel or any travelare pedantic in terms of yards !

In 1893 a case defined that though the traveller might have qualified interms of distance he could not be served if the sole purpose of his

journey was to be served with refreshment before returning whence hecame !

As no definition was offered in the 1903 Licensing Act everything wentback 'to square one' and the only advice from lawyers of the time wasthat "travellers must be questioned before being served and travellersshould sign a book and enter both name and address.

Police, in some areas, continued to ask for and demand to inspectvisitors' books long after this requirement was long out of subsequentlicensing acts and Argyllshire, 'in the late 1970's, was the last area

known to sustain 'a six-weekly inspection' of hotel registers.

Guests were travellers or wayfarers bedding at an inn and the merepurchase of 'temporary refreshment' constituted the purchaser as aguest and, furthermore, despite all disclaimers, rendered the innkeeper- note 'inn-keeper' and not 'hotelier' - liable for the safety of hisguest and all his goods.

The inn-keeper had the right, not the hotelier, to detain hisguest's goods until their bills were paid - this being under TheInn-keeper's Act 1878 and after a period of 6 weeks, the bills stillunpaid, the inn-keeper could give one month's notice of his intention torecover the money due by auction of the goods held.

Neither the landlord of a public house nor, as has being said, thehotelier allowed such means of recovery.

The inn-keeper was compelled to receive all comers who were soberand in a proper state to be received and at all,hours of the day and nightuntil his beds were full. He could not choose one and yet reject anotherlightly - The inn-keeper who did was liable to action in court andforfeiture of his licence - His charges too had to be reasonable.

Strangely, in the 1970's the police seemed to be totally ignorant ofthese well established principles and precedents which still applied andwere still acknowledged and accepted by insurers !

Under an act of I863 inn-keepers were limited to 30 liability for loss of aguest's goods provided the inn-keeper kept at least one copy of the saidact publicly displayed. His liability was however unlimited if goods had

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been deposited with him expressly for safe-keeping and,presumably, a receipt issued.

The Shops Act of 1892 to 1895 provided that no person under 18 shouldbe employed more than 74 hours in one week - and that included mealbreaks. This act did not apply to shops alone where only familymembers were employed nor did it apply to those who were whollydomestic servants.

Bar staff were, by definition, 'domestic or menial servants' andthey were not treated as 'workmen' under the appropriate actsof employment and liability.

The Glasgow Magistrates laid down that no bar staff should work morethan 60 hours in any one week, which appears a considerableconcession in 1903.

It is possible to define the relationships between employers andemployees from the following information. Employers were notbound to give cause when dismissing employees nor was itnecessary to provide a character reference even though the employercould be actually fined 20 for giving a false reference. Shouldan employer have initially given the employee a good referencehe could legally disclose anything prejudicial to the newemployer at a later stage !

Wages were due to the time of dismissal or leaving. Employees,often in these days being annually paid, would be liable for one month'snotice and wages at the termination of employment unlikeweekly paid employees whose wages were calculated on anhourly basis. Disobeying legal and proper orders, continual

neglect of work in all its manifestations and moral misconductwere all reasons for instant dismissal.

Female servants who were employed as single females could beinstantly dismissed should it be subsequently found that they weremarried at the time of their engagement and failed correctly to declaretheir proper status.

Similarly, if a male servant married one of the female servantsafter entering employment he could, unless he had obtained hisemployer's agreement for the marriage, also be dismissedwithout notice. Amongst the RULES FOR EMPLOYMENT were thefollowing -

Not to open the premises or serve or supply liquor outwith thepermitted hours

Not to serve anyone intoxicated or the slightest degree under theinfluence of alcohol

To turn out any drunken persons and having them removed, ifnecessary, by the police

Not to serve anyone who is sober but accompanied by any drunkenperson(s)

Not to allow or encourage bad language or disorderly conduct

Having asked a person to leave and he has refused to turn themout GENTLY !Not to serve policemen or anybody in their company and not tolet them remain on the premises longer than their duty required

Not to supply liquor on credit

Not to allow any men or women of bad fame to meet or remainlonger than necessary to consume their refreshments

Not to permit gambling or betting

Not to drink with the customers

Not to have any friends on the premises after hours

Not to have any money on their persons whatsoever while on duty

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To act firmly but respectfully in all dealings and should anythingunusual arise to call the proprietor or manager

To observe the laws with regard to children

- MISCELLANY -

I thought I told you . . . . .

How was I to know this was different ?

Wait until the boss comes back and ask him !

I didn't think it was important !

That's my department !

o 0 o

CHILDREN

Under the acts prevailing children under the age of 14 were allowed tobe supplied with liquor in sealed containers to be taken home fortheir families.

The measure had to be not less than a 'reputed' pint - this measure,mentioned only in the Child Messenger Act 1901, was not an officialmeasure in any way in any other act - by nearest comparison, it wasgenerally recognised as one-twelfth of a gallon as opposed to theofficial pint measure of one-eigth of a gallon.

It does not appear so strange in these circumstances that then

children of 14 to 16 were allowed by law to drink beer, ale orporter but had to be over 16 to consume spirits.

The devious child who did want to consume spirits could, quitewithin the law, have them delivered to home though it isextremely doubtful if any had the money or the mind for such ascheme.

Seldom is it acknowledged that in The 1976 Licensing Act that itis possible for anyone between 16 and 18, dressed even inschool uniform, to go into a licensed restaurant, sit down, ordera meal and order beer or lager to drink with their meal and payfor it themselves.

It is still generally the case that few licensees and even fewerpolice have actually read the licensing acts either then or now.

GROCERS and DELIVERIES

Grocers were not allowed to permit drinking on their premises. Threeconvictions would result in an automatic life ban to hold an exciselicence.

Everything ordered from the grocer, in so far as liquor and spirits wereconcerned, had to be written out in a day book kept at the grocer' shop.An invoice was made out and this accompanied the order to thecustomer. The invoice, as did the shop book, noted the customer'sname, address, description and quantity of the order and in turn all thisdetail had to be entered in the delivery vehicle's day book. On arrival atthe customer's address the order was supposed to be delivered, like apostal letter, only to the individual named on the invoice.

The courts recognised the 'evils of hawking' i.e. the sale of ritrink from vanson the streets and one conviction was sufficient to disqualify acertificate holder for two years.

BILLETING THE ARMY

Under The Army Act 1881 the holder of a licence was expected toprovide billets for officers, soldiers, horses of the militia, yeomanry andvolunteers whenever required.

Towards this end police authorities annually prepared a list of the billetsand notified licence holders of the expectations to be met. Each listspecified the situation and character of each house to be used and thenumber of persons and horses to be accommodated by each.

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If the billet was required and more men and horses turned up than thenumber to which the house was liable then each house would have itsportions of the excesses billeted accordingly.

It was therefore in the interests of each licence holder to appeal the listas soon as possible - preferably as soon as it was issued.

The penalties for refusing to billet the army on demand were from 2 to5 for each offence - that could mean for each man and each horse !

Should the house be already full the licence holder was obligated to findalternative suitable accommodation which, of course in turn, had then tobe approved for the billet by the local police - not the army - before hisliability was relieved'.

Each officer paid for his own food at the normal rates of theestablishment but his lodging i.e. his bed and his attendance by waitingstaff was fixed at two shillings (l0 pence) per night.

The price was fixed for each soldier's lodging and attendancewhich, when no meal was furnished by the establishment, had toinclude candles, vinegar, salt, the use of the fire (for cooking) and thenecessary utensils for preparing and eating his meal was set at fourpence (2 pence) per day.

Each day, if a soldier required, a breakfast consisting of half a pound ofbread and a cup of tea was sanctioned at a fixed rate of 1 d (lpence).

If the soldiers were halted for two days at any establishment onehot meal each day would be sanctioned to consist of not more than 1

lbs (about kilo) of meat before it was cooked, 1 lb of bread, 1 lb ofpotatoes or other vegetables, vinegar, salt, pepper and 2 pints of 'small'beer for the sum of 1 s 3 d (about 7 pence) and the soldier's lodgingand attendance set at an additional four pence (2 pence) per night.

For the horses a stable was to be provided along with 10 lb of oats, 12lbs of hay and 8 lbs of straw for each animal and for that a fixed rate ofone shilling (5 pence) was allowed.

PUB GRUB

All licensed premises were required to provide fresh water at the barand on the tables and this was to be changed daily !

Also required was 'a fresh and sufficient supply of eatables such asbread, butter, sandwiches, biscuits, cheese and pies and such eatables

were to be listed on a card with their prices against each item'.

Failure to do either of these above - in all licensed premises - was a'Breach of Certificate'.

Such items were to be displayed upon the counter or in a place wherethey could readily catch the eye of the persons entering the premises -customers and inspectors alike !

The courts also demanded that notices listing the eatables available andtheir prices be displayed in each and every area where drink wasserved and could be consumed, 'Pub Grub' had arrived.

Bread, butter, cheese and meats were displayed in glass coveredstands and 'combination heaters' - warming pies and porter - were,generally, fired by gas as oil would odour the food.

These 'drawered' heaters were up to about 2 feet high andsquare and would holdsome three dozen pies, about nine gallons of hot water andthree pints of porter - What clever machines !

CLOSING OF PREMISES

Although inns and hotels, in the course of their business oflooking after travellers, were not required to conform to closingon special days as was demanded of public houses and grocersselling exeiseable liquor such premises - inns and hotels - were requiredto be wholly closed on New Year's Day but when that day fell on aSunday they were also required to be wholly closed on the Monday too.

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Though closed to the general public they still had to supply their residentguests (and, of course, their guests) !

A century on this principle still holds good under The 1976 Licensing Actand the case regarding Monday closures following from New Year's Dayfalling on Sundays is that, properly on the Mondays, alcohol can only beserved with a meal - order first the meal and then the drink and not thedrink first for that is against the law !

Again now The 1905 Act - On Spring and Autumn Holiday Mondayspremises were restricted in their hours and, with the obviousexceptions of inns, opening was allowed only between noon and6 p.m.

GAMING

The legal games which could be played in licensed premises were to bebilliards, bagatelle, dominoes, draughts, skittles etc.. Darts were not, atthat time, even mentioned !

Illegality came in when any game was played for money, drink or acombination of both.

Amongst the games named as illegal were - ace of hearts, faro, basset,hazard, passage, roulet, baccarat and chemin-de-fer.

Betting was also illegal it being a contravention of The Betting House Actand betting could result in fines of up to 100 plus costs or up to 6months imprisonment.

LICENCES

To enable a person to keep licensed premises a Magistrate's Licence hadto be obtained at the local licensing court. Once this was granted it was

presented to The Excise Office who then issued a certificate whichallowed the certificate holder to carry out business.

Licences issued by magistrates correspond to those of the present-daycovering licensed grocers, public houses selling either beer or beer andspirits, inns and hotels - for either 6 or 7-day opening - and againselling either beer only or beer and spirits.

Dependent on the authority of the Magistrate's Licence the Excise Officewould grant a certificate to obtain and supply wine and beer or wine,beer and spirits.

The combined beer and wine certificate cost 3 6 s 1d (3.30 p) in 1906but the spirits certificates were based on the rateable values of premisesand costs ranged from 4 10s (4.50 p) for premises with a rateablevalue of under 10 per year to 60 where the rateable value rose over700 per year i.e. the bigger the premises the cheaper the spiritcertificate - the lowest rated premises paying, in many cases, more than45% extra on top of their rateable value while the highest rated payedonly some 8%.

Brewer's Excise Certificates were not only necessary for landlordsbrewing their own beer and cost 1.00 - the exact same charge as waspaid by the large commercial brewers for their certificates - but were alsorequired by private brewers e.g. in 'the big houses' for brewing in theirown homes for private consumption and private brewers were chargedbetween 4 s (20 p) and 9 s (45 p) a year for their certificates. Distillersand Blenders - and manufacturers of Methylated Spirits -similarly hadcertificates and these cost ten guineas (10.50 p) per annum.

Chemists also had to pay for an Excise Certificate - 10 s (50 p) and

Passenger Ships also had to secure an Excise Certificate 5 per year butship operators were not, first, required to obtain a Magistrate's Licencefor fairly obvious reasons !

- MISCELLANY -

There's India stamped on the tyres but we're not going to Calcutta !

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We don't have a timetable any more - just guarantee same-daydelivery !

If there are five empty seats and I say it's full - It's full !

o 0 oPASSENGER VESSELS

Though naturally outwith the control of licensing courts ship owners stillhad to pay 5 for each ship's Excise Certificate to permit them to retailintoxicationg liquors.

The duty rate of 5 could be reduced by one-seventh if the ship did notsail on Sundays but if, subsequently, the ship did sail on a Sunday - itbeing somewhat naturally assumed that sales would be made -then shipowners would be fined 10 for each Sunday sailing. Though the 1903 actdid not detail any permitted hours for ships selling alcohol it was inpractice only permissible to serve once the ship's ropes had beendetached from the pier and only to serve until the first ship's ropehad landed on the next' pier.

No sales of alcohol were permitted whilst the ships were tied to piersand, in the 1980's, this 'snag' became apparent to the operators of the'HEBRIDEAN PRINCESS' ( the former Caledonian MacBrayne car ferrywhich was converted into a 45-berth luxury 'mini-liner' cruising inBritish and Irish coastal waters).

The owners of the 'HEBRIDEAN PRINCESS' (formerly the 'Columba') wereobliged to make applications to each and every licensing court in whosearea lay piers which the ship might berth alongside for short andovernight stays on which occasions the 'law of the land' would apply to

alcohol sales.

The inconvenience of all the necessary paperwork encourages theowners 'to anchor' rather than 'to berth' the ship as separate licences,under The 1976 Licensing Act, are needed for 1) the ordinary permittedhours of 11 am to 2,30 pm and 5 pm to 11 pm and 2) for 'regularextensions' for the periods 2.30 pm to 5 pm and from 11 pm onwards -

usually till 1 am though there are 'exceptions' in different licensing courtareas.

The 1976 Licensing Act - as The 1903 Act - requires that ships sailingbetween ports within Scotland in the twenty-four hour period frommidnight on Saturday to midnight on Sunday must conform to 'hotel'permitted hours i.e. 12.30 pm to 2.30 pm and 6.30 pm to 11 pm and ofcourse ships had to be away from piers before bars could be opened.

Under the 1903 Act, because of the provisions for 'travellers', thepermitted hours would, in theory, have been from midnight Saturday tomidnight Sunday ! Though none of MacBrayne's ships sailed onSundays these considerations were of some importance to passengerson Clyde steamers! In the 1950's and 1960's when the 'DUCHESS OPHAMILTON', in these summers, returned up-river from her Sundayrun to Campbeltown she left Brodick Pier, on Arran, at 5,40 pmand got into Fairlie Pier at 6.40 pm which, in theory, allowed Fairlieand, consequently, Glasgow bound-passengers only ten minutesdrinking time because of the law. In practice the bar opened assoon as the steamer left Brodick !

Such 'common-sense' prevailed when, in 1970, the MacBrayne steamer'KING GEORGE V' was chartered for MacBrayne's first ever publicSunday sailing - their ships did not normally sail till just after midnight on

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Sundays i.e. Monday mornings - and the first ever 'Sunday breaker' tothe island of Iona.

Departing from Oban at 9.30 am and scheduled to arrive off Iona at 1pm giving three hours ashore (by ferry) and returning to Oban atabout 7 pm, it should have been the case that 'hotel' permittedhours were observed and, the ship anchoring and not berthing at Iona,this would have allowed the sale of alcohol from 12.30 p.m. till 2.30 pm

and again from 6.30 pm till she tied up, about 7 pm in Oban.

MacBrayne's Catering Superintendent - a real gentleman by the nameof Dick Whittington and an Irishman to boot - was on board andabout 10 o'clock that Sunday morning he asked about the permittedhours for Sunday opening on board ships !

By the time the 'KING GEORGE V had reached the end of Kerrera - justhalf an hour out of Oban - Dick made an announcement over the publicaddress system !

"Ladies and gentlemen. There will be sittings for lunch at 11 and 12o'clock and tickets for these are now available from the purser's officeon the shelter deck. Light refreshments are also now available inthe cafeteria situated on the deck below the dining saloon ANDthe adjacent saloon - reached by the stairway just before the diningsaloon entrance - is also, for the first time on a Sunday, now open forthe sale of crisps and other refreshments" !

It wasn't that the ship's passengers were devout alcoholics butrather the sheer ingenuity of the announcement that drew the crowdsto the 'lower reaches' and that morning there were many queued'looking at the engines' as they waited on the chance to get their

'crisps' !

Having digressed thus far it is worthwhile noting 'the the teetotal boat'and the persuasions of the times.

THE 'IVANHOE'

Though 'looking at the engines' was, at least to Glaswegians,synonymous with 'going to the bar' it was not until 1890 when theCaledonian Railway Company built the paddle steamer 'CALEDONIA'that the expression came into phraseology as it was, until then,customary to box in and enclose all but the entrance to the engine

control platform from public view.Not only was the 'CALEDONIA' innovative in allowing passengers to viewthe operating of her engines but she too had 'a new toy' as not only didshe have 'Chadburn's' engine room telegraphs - these were introducedfirst, in 1873, on the nine-year old 'IONA (III)' - but introduced, for the firsttime 'docking telegraphs' which enabled the ship to be handled at pierswithout orders, for the control of her mooring ropes, having to beshouted, often against the wind, from her bridge and these dockingtelegraphs - for ordering 'Make Past', 'Come on Deck', 'Haul In', 'ThrowLine', 'Hold On', 'Stand By', 'Slack Away', 'Look Out for Pender' and 'LetGo' - also had a bell system to each paddle box platform, aft of the

paddle wheel, to order the control of the waist-ropes - 1 ring 'ThrowLine', 2 rings 'Make Past', 3 rings 'Slack Away* and 4 rings 'Let Go' - thuskeeping passengers near the engine space fully amused.And so to the 1880-built 'IVANHOE' built for the quaintly named Frith ofClyde Steam Packet Company whose directors - Alexander Allan of TheAllan Line, George Smith of The City Line, Captain James Brown also of

The City Line, Captain James Williamson and Robert Shankland, both

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then of Greenock - all of whom, apart from Captain Williamson, viewedthis 'teetotal' venture as something of 'a hobby'.

The object of the venture was to provide an all-day cruise without theliability of encountering the disorderly scenes commonly seen on othersteamers and to allow passengers to enjoy their trip without thedrunken disturbances which,, on other ships, so frequentlycaused discomfort to the ordinary passenger !

Though temperance parties had long sought such a 'vehicle' as the'IVANHOE' their attitude afforded, as Captain Williamson noted atthe time, "a notable example of that sort of preaching that does notdevelop into practice" !

Captain Williamson also states that some members of thesetemperance parties "were the most difficult of the vessel'spassengers to please and in the steward's department thesepassengers expected to get a first-class article at a second-class price"and he goes on "many instances of this peculiarity might be cited,but I refrain". Also, says Williamson, "The experience of the vesselshowed clearly how hollow principles can prove themselves whentheir sincerity comes to the test of s.d." and "the running ofthe 'IVANHOE' was the most practical and effective temperancesermon ever preached" and that was without the support of thesetemperance parties who for so long had 'vapoured' on the subject oftemperance !

The 'IVANHOE' ran for 17 years as a teetotal boat and her dailyroute took her from Helensburgh - not Glasgow - to ureenock, Gourock,Kirn, Dunoon, Wemyss Bay (where most of her Glasgow passengersboarded), Rothesay and through the Kyles of Bute to Corrie, Brodick,

Lamlash, King's Cross and Whiting Bay.

She then retraced her route to Corrie before deviating, by thesouth of Bute and Runnaneun Light, to Rothesay and thenWemyss Bay and her other outgoing calls.

The 'IVANHOE' also then reinstituted evening and 'moonlight' cruiseswhich had not been tried since the 1820's when earlysteamships first became common and, again 'teetotal', their

success was due largely to the complete abscence of drunkenand riotous passenger behaviour.

The owners of the 'IVANHOE' also introduced firework displays to theClyde resorts when, for 100, they brought a Mr Pain, the Londonpyrotechnist, to the Gareloch to put on a display which was of coursealso enjoyed for no cost by thousands of spectators lining the shores. Oneof the biggest annual firework displays was at Rothesay with up to 25

steamers cruising round the bay and Rothesay Town Council's fireworkscommittees charged each ship owner 5 per ship for the display.

The 'IVANHOE' was decorated more like a private yacht than anexcursion steamer and she was the first Clyde steamer to have floraldisplays in her saloons. Vines were even planted in pots lining the sidesof the dining saloon and their branches were trained across the saloonceiling and a report about the ship appeared.in 'The Queen' magazine.

Though known as 'the teetotal ship" her patrons, saysWilliamson, "were by no means all of the teetotal persuasion".Presumably her passengers were not unfamiliar with the device of thehip flask !

In 1886 The King of Saxony spent a day, as an ordinarypassenger, aboard the 'IVANHOE' - thus dignifying her route with thetitle 'Royal' - and Williamson states that "as might have been expected,he proved much easier to entertain than his equerry who, indeed, had tobe reminded that he was not on board a private yacht.

Invited to the 'IVANHOE's' bridge The King of Saxony ventured abet that there was not even a bottle of Rhine wine on board theship !

The medicine chest, surprisingly, won the bet and The King's forfeit tookthe form of a presentation to the ship of the royal monogram set inbrilliants" says Captain Williamson.

CLUBS

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No licence holder of any description was allowed to supply liquorto any club or masonic lodge of which he held membership. Anyclub selling liquor to its members had to be registered with theclerk of the local justices who, needless to say, was clerk of thelocal licensing court.

A register, open to inspection by anyone (sometimes for a fee),included all details of club officials etc. and had to be updated

annually. When a club ceased to exist or if its membership became lessthan 25 it was removed from the register - offences would also lead toremoval of its approval by the clerk for licensing purposes.

Secretaries, or other office-holders, making false statements regardingthe registration of clubs could be fined 50 each plus 3 monthsimprisonment with even, on occasion, hard labour !On a lighter note, it will be observed that it will be no longerpossible for the ardent golfer when he migrates to his summerquarters in pursuit of that most interesting pastime to become atemporary member of the local golf club for his altogether too short stayand he must now pay the usual entrance fee and the fullsubscription to become a (drinking) member.

Anyone in a club refusing to give or falsely giving his name andaddress to police with a search warrant would be fined 5.

Any person supplying and every person authorising i.e. clubofficials the supply of liquor in an unlicensed club could be fined50 and be imprisoned for a month with hard labour.

If liquor was kept on the premises of an unregistered club everyofficer and member could be fined 5 each unless able to prove

that as individuals they had neither known of such store orcouldprove that they had advised against it.

Justices of The Peace could grant search warrants to enable thepolice named therein to gain access to clubs.

Without a search warrant police had no right of entry to a club.

If need be, in order to gain access to a club when in possessionof a search warrant, police could use force to inspect premisesand take names and addresses of those found on the premisesand to seize books and papers relevent to the business of the club.

PAPERWORK

While the Edwardian licensees successors may think themselves

hard done by making, presently Value Added Tax (VAT),returns toCustoms and Excise the penalties then for any omission, negligence ordelay were probably even greater than they are now.

All spirits delivered were accompanied by a certificate or permit statingtheir strength and volume. This certificate was then enteredimmediately and no later than immediately into the stock book -the penalty for not not doing so immediately being 100 - Woebetide the licensee who was 'spot checked' !

Before this entry could be made the spirits had to be checked for anyvariance which might have occurred between leaving thesupplier and reaching the licensee.

The difference in strength between that indicated on the delivery cert-ificate and that in the spirit cask - a difference of between 0.2and 0.5 of a degree being quite commonplace though thevolume of liquid should be found to compensate - had to bechecked and a further check of the cask's volume made bydipping the spirit cask with a measured and gauged andapproved dipping rod.

The stock book was entered to show the date of receipt, the certificatenumber, the supplier and the place of supply, the gallonage

delivered and the type, the strengths and the proof gallonage ofthe spirits received.

The actual certificate that was received with the delivery wasnow defaced and cancelled - if this was not done immediately the stockbook was entered the penalty was 50.

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Though cancelled and defaced the delivery certificates had to bekept for a full year in case of subsequent inspections.

The licensee's stock book was further entered with details of thecost rates and cost amounts, the selling rates and expectedselling amounts and any licensee who failed to fill in thesedetails with the arrival of each delivery could be fined 1 foreach gallon of spirits in excess of that shown in the stock book

and would run the risk oftheir forfeiture as well !

- MISCELLANY -

It is regretted that it was not possible to send the enclosed forms to youbefore the date by which, had you received them, you would be requiredto forward the completed copies to this office !

I am not liable for Inland Revenue as I live by the coast !

The fact that The Bill did not appear in the Parliamentarytimetable for this session did not mean that it had a low prioritybut merely that other measures had a higher priority.

What I have said has demonstrated that it is very difficult to findan answer to the question but, if pressed for an answer, I wouldsay that, so far as one can see, taking things by and large,taking one time with another and taking the average ofdepartments, it is possible that there would not be found very much in iteither way !

I was just about to reverse and you don't need a seat-belt !

I can't get it fixed - It's Sunday tomorrow !OFFENCES AND FINES

Breaches of Certificate made licensees liable for fines of 5 on the firstconviction and of 10 and 20 on the second and third.

The certificate could be forfeited on the first or second conviction but athird conviction automatically orought with it the loss of the Magistrate'sCertificate and consequently the authority to obtain an ExciseCertificate was therefore also lost.

There were, of course, rights of appeal during which period the premisescould continue trading until the appeals were heard.

The 'breach' offences were, namely -

the adulteration of alcohol or food sold on the premises,

the sale of groceries or uncooked provisions for consumption outside ofthe premises,

permitting 'breaches of the peace',

drunkeness or disorderly conduct to knowingly take place or the failureto maintain good order on the premises,

permitting men, women, boys or girls of 'bad fame' to meet on thepremises,

selling or supplying intoxicating liquor to anyone under the age of 14 forconsumption on the premises or knowingly supplying them with liquor inunsealed or uncorked vessels or containers or in supplying such liquorsin quantities less than one-twelfth of a gallon i.e. less than a 'reputed'pint,

selling or supplying drink on Sundays to other than bona fide travellersand residents

and contravening special permissions or permitting the playing of gameswhich had been declared unlawful.

Under The Tippling Acts of 1751 and 1862 it was an offence to takewearing apparel, goods or chattels in return for drink.

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The licensee could be liable to the same penalties as laid down for'Breaches of Certificate' but if charged only under The Tippling Acts thelicensee would only be fined 2.Statutory Offences, being more serious than 'Breaches', were liable inmany cases, to involve imprisonment.

These statutory offences, with their corresponding penalties, were listedas selling to the prejudice of the customer liquor not of the nature

demanded unless a label indicating the contents was fixed on thecontainer, 20 for a first, 50 or 100 for a second and either 50 or100 for a third offenoe with the discretionary possiblity of 3 monthsimprisonment) and also liable to similar penalties was the obstruction orbribing of officials under The Adulteration Acts as was the diluting or themixing of beers.

Failure to use standard measures (10 for a first, 20 for subsequentoffences and forfeiture of measures) - use of unstamped measureswhere used as imperial measures (5 for a first, 10 for a secondoffence and forfeiture of measures) - contravention of The Betting HouseAct by allowing betting on the premises (100 plus costs or six monthsimprisonment) - refusing to admit the police (10) - harbouring, givingliquor to, allowing to remain or bribing police (10 for a first and 20 forsubsequent offences) - permitting payment of wages on premisesunless to own staff (10, although only 2 fine in the case of minersbeing paid their wages) - trade descriptions by false labels etc. (20 or 4months imprisonment for a first offence and 50 or 6 months forsubsequent offences) - sale of spirits for consumption by those under 16years of age (1 for first and 2 for subsequent offences) and it shouldbe remembered that it was quite legal for 14-year olds to buy beer, aleand porter.

Failure to comply with van sales and delivery regulations (penalties asfor Breach of Certificate) - knowingly supplying liquor to anyone declared'a habitual drunkard' within three years of their last conviction (10 for afirst and 20 for subsequent convictions). A licensee being intoxicatedduring permitted hours was a 'Breach of Certificate' and so too was thefailure to close on 'special' holidays or to supply fresh water andeatables.

Failure to comply with alterations demanded by licensing courts would befined 1 per day till orders were complied with.

Under the rules regarding the running of elections it was an offence tohire out a room for committee use (100) and anyone found supplyingdrink to bribe the electorate had to go to trial before the Lord Advocate.

Failure to accept billeting of soldiers and horses, as was any attempt to

bribe anyone to billet them elsewhere, would result in a fine of between2 and 5.

Failure to notify infectious diseases of travellers or residents (20) -failure to provide and keep clean toilets (2) and failure toprovide seats for female employees (3 for a first and 5 forsubsequent offences) made up the list of Statutory Offences.

In a list of pe

a clutch of drams

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