The first person encountered is the good-looking and gentlemanly train conductor, W. E. Bostick, who volunteers the information that the train is running as second No. 25 over the Philadelphia Division, Philadelphia to Harrisburg; that it gives him great pleasure to run the train, for he considers it a mark of honor. We are drawn by P. R. R. engine No. 31, in charge of Engineer J. Stroh, and fired by C. B. Lewis. Next to the engine is parlor combined car No. 4808, with baggage end loaded with sixty-two pieces of baggage, two barrels, and thirty-two cases of nourishment, in charge of George H. Anderson, the colored janitor of the conductors’ room in Broad Street Station, Philadelphia, who, because of his well-known character for faithfulness, honesty, and good nature, is taken along, and placed in the responsible position of baggage master and general cork extractor. The smoking end of the car is furnished with twelve movable parlor chairs and two tables, and the floor is covered with Brussels carpet. The Pullman dining car “Lafayette,” in charge of Dining-car Conductor Mr. Tom McDonald, comes next.
Introducing myself to Mr. McDonald, I find him a very agreeable gentleman, who kindly gives me what information I want, also a bill of fare. The latter makes my mouth water in anticipation of what I may expect when the dinner hour arrives. This is what with keen appreciation and fast increasing appetite I read:—
ORDER OF RAILWAY CONDUCTORS’ SPECIAL.
EN ROUTE TO LOS ANGELES AND RETURN.
Pullman Dining Car Service.
May 8th, 1897.
DINNER.
Ox Joints. Consomme.
Cucumbers. Olives.
Boiled Halibut. Egg Sauce.
Parisienne Potatoes.
Boiled Leg of Mutton. Caper Sauce.
Apple Fritters. Wine Sauce.
Prime Roast Beef.
Roast Long Island Spring Duck. Apple Sauce.
Mashed Potatoes. Boiled New Potatoes.
Boiled Onions. Beets. New Green Peas.
Tomato Salad au Mayonnaise.
Bread Pudding. Cognac Sauce.
Ice Cream. Preserved Fruits.
Assorted Cake. Marmalade. Dry Canton Ginger.
English and Graham Wafers. Fruit.
Roquefort and Edam Cheese. Bent’s Biscuit.
Café Noir.
“Mr. McDonald,” says I, “I do not doubt your ability to feed us as per bill of promise, but I am curious to know where you keep all this material and how you prepare it for the table?” “It is easily explained; I will show you,” is the reply. “Built here in this end of the car is a large cupboard refrigerator in which can be stored a large amount of stuff, underneath the car are two large ice chests in which can be placed several hundred pounds of meat, and on top of the car you will find a large tank containing many gallons of water. In the other end of the car you will find the kitchen, where the victuals are prepared, and the sideboard containing the dishes and other ware belonging to the dining car. If it were necessary to do so, we could stock this car with material enough at one time to last a party of one hundred persons one week; but ordinarily we lay in but a limited amount, as provisions or other material is furnished as needed from the Pullman supply stations en route, thus we can always have it good and fresh.”
“You seem to have lots of help,” I remarked, as I noticed nine or ten neat, gentlemanly-looking mulattoes in their snow-white coats and aprons bustling about the car.
“Yes, I am pleased to say that you can expect excellent service from the cooks and waiters in this car. Mr. Martin and Mr. Bostwick, of the Pullman palace car service, have kindly furnished me with men of which it can be said there are no better in the service.” “Can you give me their names?” “Certainly; the cooks are: Chief, R. W. Moore; assistants, H. F. Robinson, T. Allen, F. L. Litt; waiters, W. Hill, A. Beard, O. Fisher, C. Coleman, C. Jackson. We have ten tables in the car, each table seats four, which enables us to accommodate forty persons at a time. Each waiter has been assigned his place, knows just what he has to do, and while there may at times be a little delay in filling orders, there is never any confusion.”
“There is another thing,” continues Mr. McDonald, “which no doubt you will notice, and that is our strict adherence to the law of cleanliness. If there is one rule of the dining-car service more imperative than another, it is the one that declares that everything must be clean. The coats and aprons of the waiters must be pure and spotless as an angel’s robe, napkins and table linen must
