Matthew Dill’s 1742 land patent encompassed 504 acres of countryside along a road laid out in 1754 that became a thoroughfare between Carlisle, York, and Baltimore. In the wilderness of the frontier, the first building on the site was probably a sturdy log house, perhaps followed by a log barn and a spring house. The earliest section of the stone house was built in 1794 by Dill’s son James after tradesmen appeared on the frontier and the family prospered, and travelers in the late 1790s could pass by or stop there for food or rest. In 1800 Leonard Eichelberger, having purchased the plantation from the Dill estate, doubled the tavern in size with a two-story addition that included a stair hall, parlour, and large bedchamber, and he continued to operate a tavern there. A distillery on adjoining land produced whiskey that was transported by wagon to Baltimore in hogsheads in quantities that rivaled the distillery at Mount Vernon. As roads improved and travelers could cover greater distances each day, the tavern business died out, after which a mercantile business operated for a number of years before the large tavern was converted into a single-family residence that descended through the Welty, Coover, and Logan families. A two-century-old log barn, originally from western Franklin Township, was moved to the site and re-erected in 2012; built in a very rare form of construction, it helps interpret the farming history of the era. A reconstructed wheelwright’s shop moved from Carroll Township stands to the rear, housing a complete blacksmith and woodworking shop, and an attached distillery is intended for future whiskey production by a historically correct process.