^H 1 2791 N8l\l73 jLl9 |7 J ■■■•■■•■■■■I R/lff WAV 00. Mi- Nil i-.ANonoi ' { Dr. Harvey Wiley Commends the Northern Pacific Dining Car Service^ Dr. Harvey W. Wiley, the well known chemist and pure food expert, is quoted in the Post-Intelligencer of Seattle, March 14, 1913, as saying: "Pure food must be the foundation upon which the health of the nation is built, and you have one of the best illustrations of what can be done in feeding the people along the right lines with the right kind of food here in the Northwest in the dining service of the Northern Pacific Railway. "The food served and its preparation should be a model for every railroad and hotel in America. It is superior to anything I have ever before found in a public eating place. Most of the food which they serve comes from their own model farms, and the way in which it is prepared should be copied by others who wish to serve the public food that is healthful. I travel a great deal and I am com- \ ^v pelled to eat all kinds of food or go without, and it is a pleasure to praise when I find a cafe that makes every effort to serve healthful food, as is the case with this railroad and some of the hotels I have visited on this trip. All railroads of America should by all means copy the policy of the Northern Pacific." Form 4264— C 5117 Little Gherkins, 15c ifil Consomme in Cup, 20c; with Rice, 25c Puree of Split Pea, 2;c Sirloin Steak, £1.35 Breaef Queen Olives, 15c Ripe Olives Bimpa (Our Soups Are All Fresh Made — Not Canned) Tomato Bouillon, 20c Clam Chowder, 25c fast Steak, 70c I endei Jfish Fresh Fish in Season, 65c ©roiled HRLOIN STEAK, SI. 35 Lamb Chop3, 75c Tomato or Creole Sauce, ioc Rasher of Bacon (Served with Meat or Fish Orders only), 25c Fenderloin Steak, #1.35 Pork Chops, 65c .til II In* Chicken, with R Pirnrir nir TmiATft ->Cr ISC Puree of Tomato, 25c Ham or Bacon, 60c Hambur Mushroom Sauce, 25c . c Spring Chicken (one half), ak, Creole Sauce, 60c lEggs rntb ©melrttra Poached, on Toast (2), under Glass, 35c Spanish Omelette, 55c Chopped FIam or Bacon Omelette, Boiled, Fried or Shirred (2), 30c c Scrambled (2), 30c (Tula ffirats Roast Beef, 65c Roast Loin of Pork, 65c w^ Boiled Ham ok Tongue, 55c in Early June -hicken Salad, 6oc f I. i Preserved Figs, with Cream, 25 Hom PlAS ' 2 S C Cold Asp I mm Y/ I. .. .. tntrFmrta Brgrtablra Cold Asparagus, Vinaigrette, 45 Salafia Head Lettuce, 35c M Homemade Fruit Cak; Ream Bread, ioc Cream Toast, 30c String Bean f//L ftf.T CA R K E E AT ,f" G BAKED AP " LE ' W '™ C ^ M .,'S= Bar Le Due Jelly, 25c Brraua Buttered Toast, 15c (dfrrar (-AMEMBERT, 20C, ROQUEFORT ChEE ese, 23c, with Toasted Water Crackers Bwrragra (H0 ^Z Z^r™ PVW Z^~° °" G — Upon Re W est) .„.„,„,,% Ccoa, per Pot, , S c ' "' "^ j& ^ ^Wick's Malted M,l,, ,oc Bread and Butter Served Free'w™ Al^Q iss, 25c .1,, ; J™ ""• . chocolate, r Instast Postum, ioc ' '* IvD "">^'- Bottle Finger Bowl Served Only on Request Gooa! Mg^ and Pleasant Dreams Orange Marmalade, 25c Guava Jelly, 20c , , _ Drv Toast, ioc Milk Toast, 25c Wim Stat (CfjamparjnrB, Etr. SMALL Pommery Sec $225 Ruinart "Brut" G. H. Mumm's Extra Dry 2.25 Sparkling Burgundy (red) Paul Masson Golden State Champagne, Extra Dry 1.75 Moet & Chandon White Seal Veuve Clicquot 2.25 Ayala Green Label Champagne . . . . WfyiU Hitwa Cruse & Fils Freres La Tour Blanche $i-75 Sauterne ariartta Cruse & Fils Freres Chateau La Rose $1.00 St. Julien Pontet Canet 1.25 Neinsteiner Rhein Wine California Claret (splits) $ .15 California (Extra Quality) Zinfandel $ .25 Burgundy Reserve Stock Tipo, Red or White $ .35 $i. 2.25 2.25 $1 .00 - $ .75 • 75 $ .60 Ctquors, Etr. ^N Victoria Cross Scotch Whiskey (Special Liqueur) James Hennessey & Co. Cognac *** Amontillado Sherry (very fine) "inch's Golden Wedding Rye Clear Brook Bourbon Whiskey Rookwood Bourbon Whiskey Old Rye or Bourbon Whiskey 20 Clark's Pure Rye or Bourbon ... .20 individual 15 Old Scotch Whiskey (o Underoof Rye 25 McCallom's Scotch Whiskey "Perfection" zo Manhattan or Martini Cocktails 10 King William Scotch Whiskey King George Scotch Whiskey 25 White Label Scotch Whiskey, John Devvar & Sons, Ltd. .25 Gin $ .20 .20 (CnrMalfl individual Benedictine, Chartreuse or Creme de Menthe Edouard Pernod Absinthe $ -25 Brrra 25 Blatz Beer . . . 25 Miller's "High Life" Beer 2 3 Pabst Beer, Blue Ribbon . 25 Bevo (Anheuser-Busch) . ' ' " *" a 25 Pablo (Pabst Brewing Co.) ,J Wm. J. I.emp Brewing Co.'s Falstaff Brew * SchliS 3 ^ "'^' Be "(- VI ''<^apol,s Brewing CoO .' "" u ? c »wtz fJelr in Brown Bottles Anheu^bJs^B^eiS ST0 " (THE BREWERy;S ° WX *™** —lis Magical Water . Sparkling Grape Juice (Pts.) Church's Kennewick Grape Juice Phez— Pure Juice of the Loganberry Sparkling Apenta Water (Splits) ■ • ■ . RAi C NiER r (a C, Ce r e?iR G p ERALE)! ^ Sheboygan Ginge Gu,rM ER si. a n^:ffi?r:!L age ,\ , ;° n ; intM '« ti "8) * -25 M •15 Coca Cola. , . Lemonade, Plain, i ,-, Lemonade (Apollinaris,' pt.)' Lemonade (Apollinaris, or White Rock Splits) Uuffev s Sparkling Apple Juice Ale (Splits) inness' Dublin Porter (Nips) Apollinaris (Splits i;c) 'i '*.'-' r ' ' ' 'w\ ' ' • ~ odaWatou^) • • ; . [S-VataSi^s/gy* ■*> S .10 Red Wing Grape Juice .'.'.'. Bromo Seltzer Rock Spring Water (Splits) ' October Brand Pure Cid Bass' ; Pale Ale (Dog's Head Brknd) Koss Ginger Ale (Imported) Vichy Water . . , White Rock Water (Splits,' i Poland Water .... Pluto Water Red Raven Splits ..." N P «„„.. 1",,-. _ ,n Key West and Imported, 2 »£. .i. J A . , :_9 GARETTES (Benson and Hedges No. i) . . (Cigars, Itr. c) IPS) . i! .10 Melachrino Cigarettes 1 Fatima Cigarettes. Rameses Cigarettes Milo Cigarettes Camp Cigarettes FOR 25C; 3 FOR 50C; AND IOC, ICC Herbert Tareyton London Ci< u- -.—' -■>-> 20C AND 2JC EACH. Egyptian Natural Cigarettes Lgyptian Deity Cigarettes Pall Mall Cicarettes . . Mogul Cigarettes ] Camel Cigarettes .... Playing Cards (Northern * .15 • 25 Pacific Ry.) ■-0 CIGARETTES SOI^L^L^ESOTA, Omma^ ^ nested to report the fa ' " any indifference or inattention on the part of any ■ """"*""* "" r T" n i ' i ,i°. r Jl^, th . elm ^'diately to the Dinini Car Conducto. r< 0/ any employer or unsatisfactory service to A. M. Cleland, General Passenger Agent, St. Paul, Minn. On January i, 1901 the Northern Pacific Railway discontinued the annoyance to passengers occasioned by ambitious news agents, and since that time the daily newspapers published along our line are supplied to all our trains carrying dining cars. Our dining car conductors send a neatly uniformed waiter through the train between meal hours, and passengers may obtain papers at other times on application to the dining car conductor. "I want to tell you that my trip west on the Northern Pacific was the most enjoyable one I have ever taken. The food was beyond compare and the service perfect in every detail. Time and distance are lessened on your road." —Lillian Russell "At the end of a long season of almost constant traveling I cannot resist thanking you for the pleasure and comfort your most wonderful dining car service has given me. The splendid food, perfection of service and that sense of individual attention one gets is, I think, unique in railroad travel. I shall route my tours over the Northern Pacific wherever possible, for this, if for no other reason." —Margaret Illington Bowes X Attention of our patrons is called to the change of time at Mandan, N. D., and Paradise, Mont., to one hour earlier going west and one hour later coming east at each point. Cuisine Famously Good The attention of our patrons is especially directed to our home-grown products obtained for several years from the Northern Pacific's Dairy and Poultry Farm at Kent, Wash. A specialty is made of strictly fresh eggs, each of which is stamped and put up in cartons of a dozen each. They are dated so as to avoid the possibility of an old egg being used. The same quality of milk-fed young chickens that are used for broiling purposes are also used exclusively as roasting chickens. These are killed only as wanted for supplying our dining cars. We also make a specialty of raising young pork from which we make all the sausage in our own Meat Shop for our dining car service. No cold storage stock of any kind is handled, thus assuring only the highest quality of all kinds of supplies. We operate our own bakeries and meat shops in St. Paul and Seattle where all our bread, cakes and pastry are made and where all meats are cut and wrapped in parchment paper ready for the range. Unsalted creamery butter is not only served exclusively on the tables but also for all cooking purposes in the kitchen. The well known Pokegama water which is bottled at the Springs at Detroit, Minnesota, is served with all meals. Originators of the "Great Big Baked Potato," February 8, 1909 "Cold Dishes for Hot Days," June, 1910 "Hot Dishes for Cold Days," en Casserole, October, 191 1 "Great Big Baked Apple," October, 1914 "Salad Menu," June, 1915 A Hearty Invitation Is extended to all our dining car patrons to visit our new commissary in Seattle, located two blocks south of the King Street Passenger Station. It is one of the most modern and up-to-date institutions of its kind on the continent, built with sanitation as the most paramount object in view. Here are prepared in our sanitary bakeshop all the bread and pastry articles for our dining car service, baked in an Oil Burning Petersen Oven, so as to avoid the soot and dirt incident to coal firing, and insuring cleanliness to our bakeshop products. Our meat shop in this commissary, also, is a model of its kind, where cleanliness in the method of handling meats, poultry, etc., reigns supreme. The meat shop products are cooled through an automatic refrigeration plant of the most modern installation, always insuring a uniform temperature of a very low degree. The storeroom, where all supplies are issued to the cars, has also been built with a view to filling dining car requisitions in the most ex- peditious and cleanly manner. A guide will cheerfully accompany our visitors and explain the workings of each department in detail. It will give us pleasure to entertain you. II. J. Titus, Supt. Dining Car Service Chicago, III., October 3, 1916. Mr. H. J. Titus, Supt. Dining Cars, Nor. Pac. Ry., St. Paul, Minnesota. My Dear Mr. Titus : Your Certificate of Membership of the Boosters Club of the Big Potato Route is received. I cannot tell you how much I appreciate this honor. This certificate shall be properly framed and hung in a place where I can see it constantly. I have been in every nook and corner of the United States and Canada; I have tracked the moose in the snows of Maine, and I have fished for tarpon in the Gulf of Mexico. I have walked among the orange groves of Florida and have witnessed the arrival of Rex and mingled with the maskers of the gorgeous balls of the Carnival at New Orleans. I have seen the great chronological stone of the Aztecs in Mexico and I have felt the throbbing of the engines that propel the great liners that plow the Atlantic. Have heard the Bells of Shandon on the River Lee and have stood on the Basalt Columns of the Giant's Causeway and looked out on the ocean. I have seen the braes of bonny Scotland and have heard the trills of Annie Laurie on her native heath. Have traveled from John O'Grote's House to Land's End and have seen what Merrie England has to show. I have mingled with the gay ones on the Champs Elysees and have stood with bared head on the field where the great Napoleon lost, and stood again beside his tomb in the Palais des Invalides at Paris. Have been at the palace of Unter den Linden when William was the host, and I have gazed at the Midnight Sun at North Cape. Have skated on the River Neva and seen the Czar review his troops at St. Petersburg. Have seen the Court of Lions and the fountains at the Alhambra Palace in Granada, and stood at the spot called the Last Sigh of the Moor. I have seen the graceful torreador sidestep the furious onrushes of the Andalusian bull at Madrid, and have heard the ardent Castilian lover beneath the window of his lady-love sing ''Te Amo, Con todo mi Corazon" in Seville. I have said my prayers in great St. Peters and seen the wonders of the Vatican at Rome. Have been thrilled by a moonlight view of the Bay of Naples and have listened to the gondolier's song while standing on the Bridge of Sighs in Venice. I have walked the streets of the famous city of Bagdad — the home of dear old Haroun-al-Raschid. I have looked with awe and wonder on the Sphinx and on the Pyramids, and marvelled at the Phylon of the Temple of Edfu in Egypt. Have been on the backs of camels along the river Nile and have seen the ruins of Memphis and of Thebes. I have seen the Arab in his tent on one side of the Suez and the Egyptian with his plow on the other. Have ridden on the back of the kindly elephant in the land of his nativity and have walked amongst the roses in the gardens of Araby, and have breathed the sweet scented air of the groves of the Vale of Cashmere in India. Have seen the great sheep ranches of the Argentine and the coffee plantations of Brazil and have traveled up the highest railway in the world to the top of the Andes, and seen the waters of the Pacific glisten in the sun. Have seen the bushy-headed men of Australia throw the boomerang, and have sailed about the Three Hundred Islands of the Philippines; have ridden in the jinrikishas of Naga- saki, and have been present at the Feast of the Cherry Blossoms in Japan. I have entered the gate of the great wall that surrounds the Celestial Empire, and I have heard the seals y barking on the rocks at San Francisco. And in all my travels I will, without the slightest hesitation, say that for service and courtesy pre-eminent, the Northern Pacific Railway stands first. Thanking you again for your very many kindnesses and remembrances, I am, my dear Mr. Titus, Yours very sincerely, (Signed) A. D. Riffel, Vice President, Ivory Garter Co. New Orleans, La. Yellowstone National Park It is the largest, oldest and most unique of all our national parks. Its area is 3,312 square miles, or more than 2,000,000 acres. On the northwest, north, east and south it is quite closely hemmed in by various high Rocky Mountain subranges, whose highest peaks attain an altitude of from 10,000 to 12,000 or 13,000 feet. Between these ranges the Park Plateau is a very undulating one, from 7,000 to 8,300 feet elevation, with numerous mountain ranges and very impressive peaks to be found, largely of volcanic origin. The forest development in the Park is great and the flora unusual and varied. The great continental divide extends from the south- eastern corner northwesterly in an irregular line, and the tourist crosses it twice between Upper Geyser Basin and Yellowstone Lake, in a region of wild grandeur and primeval beauty. In the way of scenic attractions, the Park is certainly noteworthy, as it has high mountains; beautiful valleys; is threaded by a perfect network of mountain trout streams; has a large number of lakes, including Yellowstone Lake some twenty miles long by an extreme width of sixteen miles; has a large number of beautiful waterfalls, and canyons of surpassing interest. Besides these more or less general features, there are the thousands of hot and mud • obsidian cliff, sulphur hi id the : springs, paint pots, gla their other related phenomena, in all the world. The wild animals which are found here — deer, bear, antelope, elk, buffalo, etc., — almost entirely tinfearing and unsuspicious, are seen more or less daily by tourists. The several varieties of trout which are found in the streams and lakes and constitute the Park the most wonderful fishing preserve in the country; the dignified pelicans, serve to attract all classes of people and travelers to this unique region in the heart of the American Rockies. Those visiting the Park who are inclined to look beyond the mere surface of things and study the causes for its existence and the reasons for its present configuration and physical aspects, will find abundant oppor- tunity to interest themselves. The book of nature unfolded here must be studied to know and understand it, and a very wonderful book it is. Botany, forestry, geology in its many depart- ments, ornithology, and other departments of scientific knowledge form, in many respects, an open book to the student. The flora of Yellowstone National Park is, indeed, very fine. The great differences in altitude naturally reflect themselves in the flowers and shrubs and trees to be found, and afford those botanically inclined a wide field for study and recreation. In geology, the situation is even more pronounced. There is a general recognition of the fact that not only is the Yellowstone Park the most wonderful geyser region of the world, but that there is no canyon that is the equal of the Grand Canyon of the Yellowstone with its wonderful coloring, its profound nature sculpturing, and the two glorious waterfalls that are found at its head. In 1883 the Northern Pacific Railway completed its Park branch from Livingston to the northern boundary of the Park — now known as the Gardiner Gateway — and thereby opened the first and an easy and convenient way to the Park and it may justly be said, the natural and best way. Mammoth Hot Springs is the central point, the capital of the Park. This is the headquarters of the government officials in charge of the Park and also of the transportation, camping, and hotel com- panies. Here also is Fort Yellowstone, one of the most attractive army posts in the United States. The Northern Pacific Railway park terminus is Gardiner, at the junction of the Gardiner and Yellowstone rivers and only five miles from Mammoth Hot Springs, which is reached by a very fine government built and cared for road. This is the natural route by which to visit the Park from the simple fact that each successive day's journey opens up a series of views and a line of phenomena each a little more interesting and wonderful than that which preceded. The great #10,000 entrance arch built of lava blocks and dedicated by President Roosevelt, in 1903, is at Gardiner. There are more than 140 miles of easy stage-coaching, requiring five and one-half days' travel. The nights art spent at luxurious hotels or comfortable tent camps, established at the most important points. This tour enable; one to obtain a very complete idea of this marvelous part of the earth, but the time may be indefinitely extendec within season limits — June 15 to September 15. 9 ' Always use the Northern Pacific Ry. The general equipment is h able; the roadbed is smooth and double-tracked; the train crews reputation for courtesy and a desire to make the trave service is the best in the world; thousands of pie pronounced it so. We know you w 'Punish Omelette