JK GILLON

The teeming nature of life in 18th century Edinburgh elevated the Old Town's taverns to a critical role in the city's social life. 'Intemperance was the rule and no man of the day thought himself able to dispense with the Meridian' (the drink taken at midday). Much of the business life of the city was carried out in taverns and it was even normal for doctors to consult their patients there.

One of the most popular establishments was John Dowie's Tavern in Libberton's Wynd, a narrow land sloping down to the Cowgate, just to the east of the junction of the present day High Street and George IV Bridge. This 'perfect specimen of tavern' was run by 'Dainty' John Dowie. The most eminent citizens, including David Hume and Burns, frequented Dowie's 'quaint house of entertainment for its congenial company and good fare'.

The following description was typical of the taverns of the day: 'a great portion of this house was without light, consisting of a series of windowless chambers, decreasing in size till the smallest was a mere box, of irregular oblong shape, designated the Coffin'. The largest room could accommodate fourteen people, the Coffin held four, at a squeeze, and only two of the rooms had windows.

The Tavern was renowned for its Archibald Younger's Edinburgh Ale, 'a potent fluid which almost glued the lips of the drinker together and of which few could despatch more than a bottle' and was also famed for its 'petit soupers', the speciality of the house being Nor' Loch eel pie.

John Dowie was the 'sleekest and kindest of all landlords' and 'conscientious as to money matters'. He left a substantial fortune when he died in 1817. The new owner of the Tavern displayed on his signboard the name 'Burns Tavern late Johnnie Dowie'; capitalising on the fame of the previous landlord and the link with Burns.