This is an 18th Century building which had this name first as a private house and then as a pub since at least 1830. Look out to the left of the doorway for the etched window with the Stroud Brewery's name. The number of public houses and hotels described in this book with their brief histories reveals how important these institutions are in England. Dr. Hodge estimated that there were 32 hostelries open about a hundred years ago and this begs the question why there were so many in so small a town. Being on an important route from the 16th to 19th Centuries, coaching inns acted as hotels, refreshment rooms and places to change horses. Taverns were the places to do business, particularly on market days. Despite innumerable wells in the town, most working people would drink ale with their meals until relatively recently, as ale was safer than untreated water. Barm (literally froth) houses would brew their own beer and might allow you to drink it in the front room. Innkeepers also offered other services, maybe a pony and trap for hire, an ostler to look after your horse or a bus to take you to a nearby town.
Since 1869 the licensing of premises to sell alcohol has been the responsibility of magistrates and that date was the start of an era of restrictions which have only recently been eased. At the end of the 19th Century the temperance movement was developing and remained a strong force until the 1930s. The Government became concerned about drunkenness which led to the Habitual Drunkards Act of 1879 and a series of Inebriates Acts in 1888, 1898 and 1899. The 1902 Licensing Act established compensation funds for licensees who were refused renewal of their licence due to the desire to encourage temperance and these were funded by a levy on all licensed premises. Licence duties were raised considerably in 1909 and again at the start of World War I. In 1915 the Government introduced very restricted licensing hours, including a gap during the afternoon when pubs had to shut which was to last for more than 80 years, to try to minimise absenteeism from munitions factories. It was also forbidden to buy drinks for anyone else. Two years later reductions were ordered in the gravity of beers to reduce their alcoholic strength. Beer consumption had halved by the war's end. The Licensing Act 1921 continued the restricted hours imposed during wartime. Only in 1988 was there a substantial relaxation of licensing hours with opening allowed between 1 lam and 11pm each weekday, with noon until 3pm and 7pm to 10.30pm on Sundays. You will note that not much is said about many of the pubs that are still open. To find out more you will have to visit each and buy the publican a drink!
Source: Charles Vernon
