Saratoga Springs, New York
Before the railroads began to develop in the early 19th century, travel was limited to using either primitive roads or inland waterways. The roads meant to travel by horseback – exposed to the elements – or by coach, frequently badly sprung, which combined with unpaved roadways usually offered a rough ride. A destination not too distant was a convenient choice when reasonably comfortable travel was a consideration.
For residents of New York City and Albany, this meant Saratoga Springs, which could be reached by traveling up the Hudson River or along its well-established Post Road. Saratoga and nearby Ballston Spa offered the opportunity to enjoy stunning scenery while taking the healthful waters provided by the many nearby springs.
Taking the waters at Saratoga became a healthful and status awarding summer activity for those with the means to get away. While taking the water was probably healthful, especially compared to consuming the water in the city of New York, it was also less than exciting when resorted to days upon end. Other activities to help while away leisure time developed around Saratoga as diversions.
The Grand Union Hotel opened as a tavern in 1802 and by 1843 consisted of buildings and gardens covering over four acres. In 1853 one of Saratoga’s chefs, at the Moon’s Lake House, reportedly developed a snack food now known as the potato chip in response to a particularly demanding customer. The story is possibly apocryphal, but entertaining to all in the food industry who have dealt with difficult customers.
Saratoga Race Course opened in 1863, a welcome diversion from the horrors of the Civil War then raging at its peak. From the 1870s through the gilded age Saratoga was a major attraction for the monied vacationers from New York, Philadelphia, and other eastern cities, although the wealthy of Boston and the rest of New England preferred to take the waters elsewhere, away from the plebeian Yorkers.