Dill’s Tavern and Plantation: From field to food, the history on a self-sufficient tavern

IMG_3605Dill’s Tavern was started by Matthew Dill in the mid-1700s.  It quickly grew into more than just a way station for travelers—it became a plantation—self-sufficient in the crops that were grown and used by the Dill’s and later owners, the Eichelbergers, who also were growing rye and other grains for their huge production of whisky.  Today, Dill’s Tavern and Plantation recreate the growing of these crops which along with vegetables, also includes tobacco since York County was one of the largest producers of tobacco products in the 1800s.  In addition, with the purchase of an additional 1.5 acres, NYCHAPS will be growing different grains to recreate the crops grown for the whisky making that was a mainstay of the plantation operations.

For more on Dill’s Tavern and other waypoints of Northern York History, visit NorthernYorkHistorical.org.


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