The Spring Hotel was one of the best-known early inns, named for the clear spring at its base. The spring had a marble basin and was enclosed in brick. In 1825, Landy Lindsey constructed a log tavern with two main rooms, a narrow hall, and some clapboard rooms, and this served as the first hotel. In 1834, Lindsey sold the Spring Hotel to Hugh Campbell, who remodeled the tavern into a two-story grand hotel. Located on the stagecoach route, the hotel was known as a place where weary travelers could find rest and hungry men could find plenty to eat. The importance of the spring led to the construction of several other hotels around the site in the 1830s, and these hotels also used water from the Town Spring.