excessive
sickness in Virginia was due to the substitution of water for beer in
Virginia. This notion may have had substance at the time, since there
were no sanitary precautions in the area of the shallow wells at
Jamestown. Polluted water, no doubt, contributed to the prevalent
sickness in the summer months, whereas the fermented and distilled
waters disposed of impurities before they were ready for consumption
and, thus, assured to imbibers a degree of safety from germ-bred
diseases.

As early as 1609, the Virginia Company advertised for two brewers
available to go to Virginia, and, in plans for the third and largest
expedition sent under Sir Thomas Gates and Sir George Somers in 1609,
provision was made to include experienced men, so that malt liquors
could be brewed in the Colony and thus, the necessity of crowding the
ships with such supplies generally in demand, could be avoided.

Prior to 1625, two brewhouses were being operated in Virginia, and
twenty years later there were six. Also, the Virginia Assembly
recommended that all immigrants should bring in their own supply of malt
to be used in brewing, thus avoiding the use of drinking water, at least
until they had become accustomed to the climate. At the same time,
various products in the colony were found adaptable for producing
drinks--persimmons for beer, sassafras for wine, and both barley and
Indian corn were cultivated for brewing purposes.

Many of the planters developed their own facilities of one kind or
another. Colonel Bridger had a malt-mill, and John Fisher a still. Cider
was the established drink for family use and, as is known, gathered a
good deal of strength as it aged. In addition, as trade between the
Colony and the West Indies became brisk, quantities of rum (made from
molasses) was brought in from that source. It became a common drink, was
distributed especially for the use of servants, and was generally
available in taverns, as was brandy distilled from peaches and apples.

The well-to-do planters were able to purchase the imported liquors and
wines of a finer grade, sack and "aquavite" being the most popular in
the early part of the century, while later, madeira, claret, and Rhenish
wine became available. Some of the finest wines were to be had at the
taverns, including sherry, malaga, canary, and claret.

At meetings of public bodies, a supply of liquor was always provided
for, ahead of time; Charles Hansford, of York County, agree