Sulphur Springs Hotel gave locals a place to soak and socialize

For well over a century the mineral waters that percolated from underground aquifers defined the commercial developments of the King and Fountain streets intersection in Preston, bringing visitors anxious for healing and relaxation from near and far.

A more pedestrian third hotel called the Sulphur Springs Hotel was the last operating establishment and here is some of its history.

From the early 1900s the Del Monte Hotel, later Preston Springs, and the Kress House were occupied by guests that required rooms with mineral baths in suite.  

Kenneth McLaughlin, in his history of Cambridge, writes that a group of Preston and Galt capitalists, using the name Mineral Baths, established just such a hotel, boasting a 30-foot by 60-foot swimming tank and 20 personal-sized porcelain tubs. 

The success of the the first hotels had motivated locals to want to share in these comforting mineral waters.  

In 1967, the Preston Times Centennial Souvenir boasted that at the Sulphur Springs sportsmen had met there for over a century. Soon, they were taking advantage of the more economical mineral water baths in the newest mineral pool spa. 

Eventually the name Sulphur Springs Hotel appeared on the roof-top sign.

Examining old photographs indicates that within the first 25 years, another major renovation was advertised in the July 4, 1938 Kitchener Daily Record: Modern electrical power, showers and lockers with modern furnishings and experienced masseuse attending the grotto bathhouse.

A Preston reunion booklet reveals that Jimmy and Lillian Wexler purchased the Sulphur Springs in 1946, closing the pool and making it one of the most popular Inns in Waterloo County for banquets, reunions, stags, community and sports group meetings and accommodations.

The new sunken bar and dining room upgrade that was later added covering over the old pool cavern shell. This is when it was a very popular place to book the front fireplace room for family parties or stag and does. 

Then in 1963, the Wexlers had departed and the new owners Nels and Kathleen Findlay brought their family from Thornhill to take over the Sulphur Springs. 

For the next two decades the Findlays tried to keep up with the spirit of “the hotel corner.” The mineral spring still ran strongly behind the hotel but was rerouted to the river.

The Findlays concentrated on turning the Sulphur Springs into a prime meeting spot with user-friendly dining and entertainment facilities.

The shuffleboard pool table and dart board and outdoor horseshoe pitch became very popular. Area service clubs such as the Kinsmen, Junior Chamber of Commerce, sports teams and group parties were regularly welcomed.

Keeping up with the times, the Sulphur, in the '80s, then became known as Freddie's Tavern and hosted live entertainment and themed parties like The Mad Hatter's Masquerade and Magic Open Mic Nights with many local musical performers and bands like the Terraplane Blues Band and Lone Star played.

The Tavern had a $2 daily lunch buffet and later a menu catered to a young clientele with burgers, subs, chicken wings, nachos and simple sandwiches. My favourite was the tasty Jimbo's Meatloaf Fried Onion and Cheese Grilled Sandwich Stack.

Simple meals like this meatloaf always have a place on my menu. It's quick, easy and the leftovers make great sandwiches, pan-fried and smothered with onion beef gravy.

Here is the meatloaf recipe and using fresh ingredients makes it deluxe. 

The onion soup mix adds the right amount of sodium and flavours making the loaf tasty. Using the best grade of beef available, the better the meat loaf tastes.

Freddie's Tavern Meatloaf Sandwich

1 small onion finely diced

2 eggs beaten

1/4 cup milk

1/2 green pepper finely diced

1 cup bread crumbs crushed

1 packet of french onion soup

1 teaspoon dry mustard

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

2 pounds ground beef

2 Tbsp ketchup

1/3 cup chili sauce

Preheat the oven to 375°F.

Combine all ingredients. Form beef mixture into a 9”x 5" loaf pan and bake for 65 minutes or until the meatloaf reaches 160°F.

Let rest and then slice a portion and place between thick bread slices buttered side up. Add some cheese and fried onions if you choose to do so. Grill till golden brown and serve with a side salad or home fries.

Chef Wayne Conrad Serbu writes monthly for CambridgeToday. The former executive chef also shares recipes and memories from his more than five decades in the hospitality industry on his blog, the kitchenman.