Page 133 - Maryland Historical Trust - Archaeology Colonial MD

Church, Courthouse, and Jail
The environs around the church and courthouse lots represent the final activity area identified. Land records and other primary documentation indicate the church and courthouse were locat- ed in the southwestern portion of Charles Town. Boundary surveys indicate that the structures were most likely located on private property just to the south of Mount Calvert Historical and Archaeological Park. No formal archaeological survey has been completed in the area to confirm the exact location, but there is considerable infor- mation about the lots and buildings within the historical record.
Historical records indicate that 3 public buildings were constructed in the southwestern portion of the town. Carpenter Robert Brothers was paid 50,000 lbs of tobacco out of the coun- ty levy to complete the county courthouse at Charles Town. Detailed instructions on the size of the building, structural elements, and materials used were issued to Brothers. The building was to be 22 by 35 feet and constructed of oak with cedar ground sills and without a chimney. Interior elements of the rail and bench were expressly modeled after the Calvert County courthouse lo- cated at Calverton. Brothers began the project in 1697, but the finishing touches were not complet- ed until 1702, after Brothers had died.36
The frame elements of the building were constructed on John Davis’ land adjoining Charles Town to the west. Brothers’ men harvested lum- ber from Davis’ land to build the frame and fre- quented Jonathan Willson’s ordinary while con- structing the courthouse. Land records indicate that the 2-acre church and 3-acre courthouse lots were located near the lots Davis leased to Attor- neys William Stone and John Meriton, and Clerk of the Court Joshua Cecil. Reconstructed land records place these lots along the western edge of the town and to the northwest of Mount Calvert Road. The church and courthouse likely stood near the road on two small, gradually rising hills. It is probable that the lots controlled by Meriton, Stone, and Cecil were also improved with struc- tures but no confirmation of this was found in the written record. The county records were kept at the clerk’s house in 1697 prior to the completion of the courthouse, but it is unclear if this refers to a building on Cecil’s lot.37
In 1710 James Stoddert was contracted to build a jail on the courthouse grounds. A detailed
Inn and Tavern Drinks of Colonial Maryland – Far from “Ordinary”
The Tavern or “Ordinary” in 17th- and 18th-century Maryland was likely a far different victual landscape than that of the modern-day bar or restaurant. With an eye towards “education” in the mixology of the past the following sampling of recipes is humbly provided...
SNAKEBITE
Ingredients and Supplies:
1 pint glass
8 oz hard cider
8 oz brown English ale
RATTLESKULL
Ingredients and Supplies:
1 shaker
1 large drinking glass or small pitcher
2ozrum
2 oz brandy
16 oz porter or stout
1/2 lemon (from the Carolinas) grated nutmeg
SWITCHEL PUNCH
Ingredients and Supplies:
1 small saucepan
1 fine strainer
8 oz water
2 oz molasses or maple syrup 1 oz apple cider vinegar
1 tsp grated ginger
2 oz rum
Directions:
Pour the water in the saucepan
FLIPP
Ingredients and Supplies:
2 small saucepans
1 ceramic mug for drinking 1 whisk
1 large egg
1-1/2 oz rum
1 Tbsp brown sugar
8 oz brown English ale grated nutmeg
Directions:
Pour the ale into one saucepan and supply low heat. Crack
the egg into the other pan and whisk with the rum until frothy. Slowly heat the egg/rum mixture being careful not to
Directions:
Combine. Drink.
Directions:
Combine the rum and brandy in a shaker. Pour the mixture into a large drinking glass or pitcher filled with the porter/ stout. Squeeze in the juice
of the 1/2 lemon and mix thoroughly. Garnish with nutmeg.
and bring to a boil. Add ginger and allow to boil for 2–3 minutes. Remove from heat and allow to cool 15–20 minutes. Add the molasses/ maple syrup and apple cider vinegar and stir. Strain out the ginger. Refrigerate for several hours. When ready to serve, add the rum and stir well.
cook the egg. Add sugar once the mixture is warm enough to dissolve. Continue heating the ale until it is steaming being careful not to boil. Once the ale is steaming, slowly pour it into the pan with the rum/egg/sugar mixture while whisking vigorously. Once fully mixed, pour the heated Flipp back and forth between the two pans until a frothy consistency is achieved. Pour into the mug, garnish with nutmeg and enjoy?
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For a fuller treatment and a modern “take” on several colonial-era favorites see Steven Grasse (2016) Colonial Spirits: A Toast to Our Drunken History. Harry N. Abrams. New York.
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