Women at the Wicket: A History of Women's Cricket in Interwar England. Written by Adam McKie
On any site, it is always useful to understand the jargon. This is a brief introduction to the pub history site, and what individual trades mean.
Barman / Barmaid - the man / woman who generally serves the beer, usually from a bar. A bar is usually available for the pub residents to lean on, queue up to order beer, and rest their glass / tankard of beer upon. The bar is generally of a good quality wood, and polished.
Beer retailer / Beer house Keeper - In simplest terms, a beer house keeper cannot sell any other alcoholic drinks apart from beer. A beer shop varies in magnitude, and could have been a separate beer house, or maybe linked to a traders shop, e.g. a blacksmith. A lot of researchers initially ignore beer houses, but many are now the modern day pub.
Cellerman - A man who works in the cellar, usually a cellar is below the ground, and holds the barrels of beer. This man would make sure that a beer barrel is always available and remove the empties. Incidentally, most modern barrels are made of metal, and are generally about 36 imperial gallons.
Beer - this originally was a weak brew, and a safe form of water to drink, with little intoxification. Beer entered the world as a means of being able to drink water with lesser perils of dying from drinking unsafe water supplies, which were often tainted by effluent. Modern day beers are slightly different, and are nearly always created by the fermentation of yeast, barley and hops which is added as a flavouring and the bitterness, to create a desirable and flavoursome drink.
Boots - If you have watched the Who film 'Quadrophenia', you will recognise this role. It is the low-life servant who runs about after anyone who wants a service at a hotel or similar, usually a younger and junior member of staff.
Cider - not specifically mentione on this site, but this is an alcoholic drink made from apples. A very popular, and well known version of cider is called scrumpy. This is usually a highly intoxicating version of cider and locally produced in the South West of England.
Coaching Inns - these can be compared with the modern motorway services. The coach & horses would stop at an Inn for food and victualling purposes - food and drink, and perhaps also to change horses. Because of the necessary speed of travel, the service was often appalling and expensive - not much has changed over the centuries then.
Licensed Victualler - A Victualler is a licensed person who has applied through the Petty Sessions courts to hold a license to sell liquor, i.e. alcoholic spirits and also beer. The License is for a specific premises.
Ostler / Hostler - an Ostler is defined in the dictionary as a person at an Inn who looks after the horses. Not such a prolific term these days!
See below for the date this page was last updated.