The Millers

Standard information

Name of the Inn The Millers'
Location of the Inn: Village of Vayra Manor
Settlement: Varya Manor, Grimruld Hundred, Vemionshire, Kaldor
Propieter's name: Joack of Finmeld
Size: 4
Quality: ***
Price: Low
Number of floors: one + cellar
Construction material: Half-frame
Roof material: Turf

On this page: Introduction | Description of building | History | Business | Rate of charges | Room tariff | Bar tariff | Menu | Mill | Staff | Layout of the Inn | Ground floor | Upper floor | Cellar


The Millers' (as it is known by locals) is a combination of alehouse, bakery and mill (a separate structure), run by the miller of Vayra Manor (hence the name). Generally such franchises would be given to members of guild of innkeepers only, but Vayra is practically at the edge of the known (or civilized) land, and such rules tend to get a bit relaxed there. Besides the miller brews a healthy, rustic ale and doesn't charge too much so the chance of someone telling the innkeepres' guild is very remote.

There aren't may other inns in the local area, so the alehouse draws patrons from nearby villages as well. Since the district is definitely rural, the clientale is mixture of peasants and freemen. Sometimes local squires pay a visit too.

The owner, one Joack of Finmeld, is generally rather jovial person, a proud father of 5 children, husband to a pretty wife and very respected member of his community.

Description of Building

The alehouse is a rectangular building, one storey high, aligned roughly in North-South -direction. The walls are low and plastered, the roof is covered with turf. There are several shuttered windows on the wall, all painted red. The building appears to have two distinctive sections. The northern end (which is about 2/3 of the whole building) is built on the ground, while the southern end rests on a basemet made of rocks and its roof is consequently slightly (about 1 metre) higher than the roof of the north end. There is a door opening to the street at the north end of the building. Another door opens to the backyard, on the west side of the building.

Since everyone knows the place, there is no sign on the outside.

The building itself is in good shape. The courtyard is fenced (to keep the millers' animals inside and others' outside), and there is a small garden plot in the backyard (with a sturdy fence to keep the pigs out).


The alehouse is relatively new, about two generations. The current miller's father started with a small cottage to house a baking oven where he could bake bread & buns from his excess flour and sell them for profit. As the business went well, his wife came up with the idea of the alehouse. They expanded the original cottage (which nowadays is the kitchen) and added the common room plus an earthen cellar to store the ale.

When the current miller got married, he decided to build an extra storey above the cellar for family residence. The old miller and his wife stayed at the loft of the mill (which was quite comfortable, one must add). Both have died since and the mill-loft is currently empty, but in good condition and is occasionally used.


FOOD: The alehouse serves good ale, beer and mead, simple broth/soup, stew, oatmeal, bread, buns, and other bakery products for a low price. More elaborate meals can be made in the autumn (when the extra livestock is slaughtered and preserved for winter) and winter (from the preserved meat), but they cost notably more (except during the harvest festival). In addition you can also buy grain and flour.

The food and drink in general is good, if nothing special. The ale is very good and some of the buns are just delicious.

LODGING: As the alehouse is located off the beaten track, it doesn't actually have rooms to let. However, there are two rooms (used by the family) that can be vacated if a need arises. When this happens, the family moves to the loft of the mill for the duration. Due to this, as can be expected, the price for renting a room is higher than in an average inn.

In addition one can sleep in the common room (i.e. the ale-room) when the alehouse closes for the night. The price for this is nominal and includes a luring chance to eat leftovers of the day's cookings (a chance many a local patron uses every now and then!).

There is no ostler, nor a stable available. If needed, the horse can graze on the local common (against a fee levied by the alewife on behalf of the village reeve).

STAFF: The alehouse is mainly in the charge of the miller's wife, assissted by their children. The eldest is a girl, about 17, who is somewhat of a simpleton and the miller's wife keeps a constant eye on her, to prevent anyone from taking advantages of her state. She's usually not serving, but spends most of the time in the kitchen. The other two that are old enough to help are 16 (boy) and 14 (girl). The miller himself is also quite often in the tavern, serving the customers.

Rate of Charges

Note: Even though prices are given in monetary terms, the usual way is to barter, i.e. pay in kind (with grain, eggs, firewood, services, etc.).

Room tariff

Room15 d per day (includes a bowl of stew, loaf of bread and ale)
Common room0.25 d per night (includes chance leftovers of the day)
Grazing on local common0.5 d per day

Bar Tariff

Ale (strong)0.25 d per two pints
Beer (medium)0.25 d per two pints
Mead (sweet)0.25 d per two pints


Broth/soup, with loaf of bread0.5 d per bowl
Stew, with loaf of bread0.75 d per bowl
Oatmeal0.25 d per bowl
Bread (rye)0.25 d per loaf
Bread (wheat) 0.5 d per loaf
Buns (sweet)0.5 d per dozen
Oatcakes0.25 d per dozen
Hot meal with meat / spring, summerUnavailable
Hot meal with meat / harvest festival1 d
Hot meal with meat / autumn, winter3 d


Rye (grain) 0.25 d per pound
Oat (grain) 0.5 d per pound
Wheat (grain) 0.75 d per pound
Rye flour0.5 d per pound
Oatmeal0.75 d per pound
Wheat flour1.25 d per pound



Miller's wife

Miller's eldest daughter

Miller's eldest son

Miller's second daughter

Rest of the family (a girl and a boy)

Layout of the Inn

The building is divided in to two sections. The northern end takes about two thirds of the building and contains the common room (ale-room) and the kitchen. These are on the ground floor. The southern end has no ground floor per se. It has two floors - the cellar and the upper floor. The cellar is partially underground and the upper floor is built on the top of it, i.e. is slightly above the ground floor (about 1 meter). Both the cellar and the upper floor can be accessed from the common room via a short flight of stairs.

Ground Floor

The layout is rectangular, with the kitchen in the SW corner and the rest being common room. The floor itself is of packed earth.

Common room

This is the main feature of the building. The common room (roughly L-shaped) is spacious by rural standards. It has 3 long tables, plus benches to go with. The entrance door on the north wall is sturdy and has a latch. There is a fireplace, shared with the kitchen, in the southwest corner. The southern end of the room has two flights of stairs. The one next to the wall goes upstairs (to upper floor) and is behind a curtained doorway. The other stairs lead down to the cellar and terminate to a sturdy door (locked). The kitchen is separated from the main room by a bar-table (and by the fireplace). Two spars stand up in the middle of the room, giving additional support for the ridge beam.

The illumination is provided by the fireplace (and rushlights if additional light is needed). Guests are free to provide their own candles if they so wish. There are also two shuttered windows on west wall, but these are kept closed to prevent draft and are usually opened only on hot summer days. Usually you'll find 2 to 10 patrons sitting in the common room (less during the day, more towards the eve).


The kitchen occupies the SW corner of the common room, and opens directly to it. It is roughly square, with tables going around the walls. There is a door with a latch on the west wall, opening to the backyard of the alehouse. The kitchen shares a fireplace with the common room and has a baking oven on the top of the furnace. In addition you'd find all the necessary utensils for baking and making food.

This is where the alewife and her children usually are, when not carrying ale and stew to their customers. The eldest daughter spends most of the time in the kitchen.

Upper Floor

Upper floor is about 1 meter higher than the gorund floor. The stairs lead to a short corridor, that has two doors on the western side. The southern end of the corridor has a shuttered window. The floor itself is of wood.

Unlocked bedroom

The first (northern) room is occupied by the children (except for the newborn). There is a wide bed (enough for two kids to sleep side-by-side) for the eldest, while the rest sleep on mattresses on the floor. There are couple of small stools but no table. The east wall has a small shuttered window. The floor is covered with rushes. The door has no locking mechanism.

Locked bedroom

The second (southern) room is occupied by the miller and his wife, plus their newborn child. It is quite comfortable (though somewhat crammed), with a double bed, couple of chairs, a writing table, a cradle and next to the door a small table with a washing bowl. There is a shuttered window on the south wall and a small, locked chest under the bed (removed if this room is rented, it contains the family jewelry plus money). The floor has a thick layer of rushes. The lock on the door is quite simple.


The cellar floor is about 1 meter below ground. Stored here are several barrels of mead, ale and beer, plus any other preserved foodstuff that the family has. The door has a lock and is quite sturdy. There is no source of light in this room. The floor itself is of packed earth.