been given are representative. The tables from which these quotations were drawn show that the conditions referred to in regard to spirits offered for sale in the ordinaries at an earlier day existed also in the latter part of the century, that is to say, that liquors which in more recent times have been looked upon as among the luxuries of the rich alone, were in that age in the reach of the whole people, and could be bought in the Virginian taverns as readily as beer, cider, and perry of local manufacture. Madeira, malaga, canary, and fayal wines were probably much more abundant in the Colony than in England at this time, and were drunk by classes which in the mother country were content with strong and small beer. In England, beer was in such common use that no quotations as to the rates at which it was sold are given by Professor Rogers in his great work on the history of prices in that kingdom. In Virginia, its value seems to have steadily advanced, as it commanded twelve pence a gallon in 1639, and two shillings in 1671; the latter price, however, was for the finest brands, since it is stated that beer brewed with molasses was still rated at one shilling a gallon.
The rise in the price of beer was perhaps due to the fact that in the early part of the century, the greater proportion of the whole quantity in the Colony was produced in local breweries, either public or private, while towards the end of the century, liquor of this kind of the best quality was imported, thus materially increasing the outlay to the consumer. Cider being of local manufacture altogether, did not vary substantially in value after the orchards in Virginia had become numerous. Two shillings and six pence a gallon seems to have been the highest figure at which it was sold. In England, about the same time, it was retailed at a very much lower rate.[1]
- ↑ Rogers’ History of Agriculture and Prices in England, vol. V, p. 327.
