In the 18th century the King’s Head, Rye Hill, was a butchers’ pub where the butchers of Rye congregated for leisure and sport.
In the cruel blood sport of bull baiting, bulldogs were trained to seize the bull by the nose, its most tender part, and not let go. The bull wore a collar and was tethered to a stake. The dogs – any number up to 20 – were trained to lie low, out of reach of the bull’s horns.
The origins of bull baiting are found in butchery. At one time it was illegal for a butcher to slaughter a bull unless it had first been baited with dogs. It was believed that prolonged physical exertion rendered the meat tender and palatable.
“Baiting” was meant to guarantee the quality of meat, particularly of beef, as tainted meat was a potential hazard. Consumers in bygone days would observe a butcher slaughtering an animal, which included baiting, to ensure quality.
Bull baiting was finally outlawed in 1835, a half a century after this bait at the King’s Head in 1788. Baiting was accompanied by betting on the dogs themselves and the prizes were considerable. The first prize here was a silver collar and the second prize was “half a guinea”, which in today’s values is about £900!
Another blood sport which took place here in the 18th and early 19th centuries was cockfighting, which we will return to another time.
The Pubs of Rye, 1750-1950, by David Russell, is available in Rye from the Heritage Centre, Adams, the Queen Adelaide, or online.