This is near the location of the Edney Inn which operated in the
late 1800's by Mark Edney. Folks from South Carolina and Georgia
would spend the summers here to escape the heat of the lowlands.
The inn was destroyed by fire over one hundred years ago.
The following is an excerpt from the book, Without the Master's
Knowledge No Sparrow Falls by Ellen B. Heydock. " Like most of the
country inns, the Edney Inn was a two-story white building with a
wide, wide porch across the front of each floor. Porches provided a
cool area to sit in the large wooden rocking chairs to chat with
fellow boarders. Downstairs there was a large parlor known as the
'Ball Room'. The floors were waxed; a piano was at one end ready to
provide music when played by a guest or one of the Edney girls to
get the guests starting to dance. Frequently a group of fiddlers
and other string instrument players came to the inn "to make music
for the square dances".
"In the dining hall was a long table that seated ten or twelve
people on each side. When the cook came to the front veranda to
ring the dinner bell, no one loitered but arose from the large
rocking chairs. Then followed the proverbial "Boarding House Rush".
For breakfast, there were hot biscuits, hominy grits, slices of
home cured ham, jars of homade jellies and preserves, milk (cold
from the spring house), hot coffee freely poured. The dinners
served at noon were served on large dishes or platters containing
fluffy mounds of mashed potatoes, corn on the cob (known then as
"Roasten' Ears") all ready to be buttered and devoured. Frequently,
there were three kinds of meat on the table: a plate of crispy
brown fried chicken, large slices of home cured ham and stew beef
for a third choice. Most of the area was, as some writer so well
expressed it, "poor but upright land". The "Edney Inn Bottoms" as
their level acres were called was a place much to be desired."
FTF honors go to RobinMohawk