Old Market Houses of Carlisle, Pa.

At first like other towns in their incipient state, the people of Carlisle, may have largely depended on their own yards and gardens and out-lots for the supply of their wants with occasional visits by meat dealers and country people. Every family raised something both for summer and winter consumption, and “killing time,” or “butchering time,” as it was generally called, which occurred late in the Fall, after the corn and potatoes had all been housed, was always a season of great plenty, when many a well-fed steer and hog had to yield its life, and its flesh was prepared for future use. Almost every housekeeper put up a winter supply of beef or pork or both, in addition to fruit and vegetables. But as the place increased in size and population the need of a market house became more and more apparent, where butchers and others could bring their meat and produce regularly, and where purchasers could be easily supplied. Nevertheless the practice of fattening and curing meat for future use continued to prevail, though there is very considerably less of it done now than in former years.

According to the remembered statement of our aged father, who lived here at the time, the first market house was a long frame building, with plank flooring, at the centre square, and on that section of the square where was “the deep quarry.” It was standing during the Revolutionary war; and like the Court-House, was used to meet the exigencies of the times. In addition to the supply of beef, sent from here to the Army, many hogs were slaughtered here for the same purpose, salted and packed on the floor of this frame building, and thence removed in wagons for the use of our troops. These hogs were killed and cleaned near the corner of Hanover and South streets. Stock of this kind, as well as beef was easily raised in our valley by thrifty and patriotic settlers; the valley also furnished many of the first men, both officers and privates, for the American army; and it was here that the Deputy Commissary General, Col. Ephraim Blaine, (as well as Col. Jno. Davis) had his home. Hence the supplies, not only of beef, but of pork, and the building in question was used for its temporary storage, to be hauled away wherever needed. Col. Blain had to furnish large quantities of both flour and meat, and, when necessary, it is said that he risked his personal fortune to meet the heavy and pressing demands of our needy soldiery. Others, too, were equally patriotic, according to their means, and it is also said that Major Alexander Parker “furnished two teams, at his own expense, when the army was at the White Plains.”

The ”old Market house,” however, which we very distinctly remember, and which was really the first substantial  building of the kind, was erected just at the beginning of the present century, or about 1802, on this south side of Main street, between Hanover street and Nick Ulrick’s tavern, sign of the Golden Lamb, or along the north side of the southeastern section of the public square. According to the usual plan of such buildings at that early time, it was covered, but open all around; the roof was high, resting on wallplates supported by brick columns, within, but extending over both sides, and terminating on wooden columns; between the former columns were the stalls for meat, and between the latter were attached benches, on which were various things exposed for sale and underneath poultry. The ends were weather-boarded, somewhat ornamentally, as far down as the eaves, and the interior was open as far up as the comb of the roof. It was paved with brick, well ventilated, but cold in winter. The butchers occupied the inside stalls, and the country folks the outside benches or curbstones. Among the former were “Jimmy Noble”—as he was generally called—‘‘Jim Hoffer,’’ “Sam Gould,” “Koser,” “Shearer,” &c, among the latter were men and women, including old “Sam Moss,” the colored charcoal burner and vendor from near the South mountain, who have long since disappeared from the scenes of earth. The chief personage was Mr. James Noble, who lived on the south side of Main street and midway between West and Pitt streets, where Judge Herman now resides, and his slaughter house was about halfway down the lot,—adjoining it was the bullock pen, and underneath the blood hole, which furnished manure for his fields. 

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