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Menu, Jesse A. Dill, caterer, location unknown, 1882-1920

Text at the bottom of the menu reads "The Londonderry Lithia Spring Water is exclusively used at this dinner." Jesse A. Dill is the caterer. Aldred Mudge and Son, Boston is the printer.

Menu, Poland Spring House, South Poland, Maine, July 17, 1892

The Sunday menu has items from appetizers to desserts. An exterior view of Poland Spring House is on the cover.

Menu, location unknown, undated

The menu has deep shell bluepoints, turtle soup and Penobscot salmon. The waterfowl at the top of the menu appears to have been removed from the menu verso.

Menu, Poland Spring House, South Poland, Maine, August 27, 1899

The Sunday menu has items from appetizers to desserts. The menu is decorated with a large blue ribbon.

Menu, Merry Christmas, Hotel Capitol, Hartford, Connecticut, December 25, 1895

A holiday greeting is printed in the menu. Santa Claus on a rooftop with holly and berries decorates the menu cover. The menu is tied with a red ribbon.

Menu, gentlemen's ordinary, Girard House, Philadelphia, Pennsylvania, September 8, 1856

The menu has a wine list in addition to the food dishes. Girard House was designed and built by John McArthur, the architect of Philadelphia City Hall. The hotel was commandeered by the Union Army as a uniform factory and barracks in 1861.

Menu, DeWolf Tavern, 259 Thames Street, Bristol, Rhode Island, undated

The menu has lunch and dinner menus. A separate card describing the tavern is included.

Menu, location unknown, undated

The menu is handwritten in ink. The offerings on the menu include "Boiled Petersham Mutton," Terrapin à la Baltimore," "Frozen Punch (Tom & Jerry)" and "Eaglets à la Petersham."

Brookline, Massachusetts, two hundreth anniversary, 1705-1905, November 13, 1905

The program has the speakers, musical offerings and banquet menu. Londonderry Lithia Water was served at the dinner. There are two separate tickets for the banquet. The back cover has a photograph of the Brookline Town Hall.

Menu, Massasoit House, Springfield, Mass., August 13, 1868

Train times and distances from Springfield are included. An engraving of the hotel and train station is on the menu cover. Marvin and Ethan S. Chapin were the owners.

Menu, Massachusetts Legislature visit to Hoosac Tunnel, Wilson House, North Adams, Mass., April 20, 1883

The cover illustration shows a locomotive going over the tracks. John A Lowell & Company, Boston, is the engraver.

Bill of fare, Spy Pond House, Cambridge, Mass., July 30, 1851

The menu has turtle soup, game birds, pies, fruit and ice cream. Oliver C. Cutter is the proprietor.

August Belmont, Mrs. Belmont, and two men converse

August Belmont (far right), Mrs. Belmont, and two men converse while standing on rail road tracks. In the background, workmen labor on the Cape Cod Canal.

First stone unloaded at the breakwater

A crane lowers a large stone into the surf at the start of the construction of a breakwater for the Cape Cod Canal.

View of the Cape Cod Canal from Station 74

A view of the Cape Cod Canal from Station 74 looking east. A construction vehicle is visible in the far distance, and a small structure is visible in the foreground.

Two vessels on the Cape Cod Canal

A view of two vessels on the Cape Cod Canal, seen from the bank.

Construction equipment on the banks of the Cape Cod Canal

Laborers operate construction equipment on the bank of the Cape Cod Canal.

Vessels on the Cape Cod Canal

Two vessles, possibly water cranes, run lines into the water, possibly to a sunken vessell. Behind the two cranes is another vessel, and moving toward them is a rowboat with four men.

Construction vessles and breakwater

Construction vessels are seen constructing a breakwater, presumably at the mouth of the Cape Cod Canal. In the far distance, laborers can be seen atop the breakwater.

Barge and other vessels on the Cape Cod Canal

A barge sits on the Cape Cod Canal. In front of it is a float or raft, behind is a smaller vessel, and along side is a midsize ship.

View of structures and construction vessel on Cape Cod Canal

A view of structures and a construction vessel on Cape Cod Canal from the bank.

Menu, Green Tea Chinese Restaurant & Bar, 751 Lynnway, Lynn, Mass., undated

The menu lists appetizers, house specialties, lobster dishes and dinner specials for one.

Menu, Valle's Steak Houses, Newton, Braintree, Saugus, Mass., undated

Sample lunch and dinner menus are described. The restaurants have function rooms.

Bill of fare, Steamer Reindeer, location unknown, ca. 1850

Breakfast, dinner and dishes made to order are described. The cover has an illustration of the Steamer Reindeer. The item was done by Hart, printer, 117 Liberty Street, New York.

Menu, Rainbow Service, Pan American, location unknown, ca. 1965

The dishes are listed in English and French. Liquors and wines are available in the Rainbow Service, Pan American's economy class introduced in 1952. The menu cover has the Roman Forum. The menu verso describes the coverage of meals to meet dietary and religious preferences.

Menu, wartime dining car service, Grand Central Terminal, New York, New York, 1943

The policy coverning wartime dining car service is described. The breakfast menu is listed. Text on the menu verso urges people to buy war bonds. The cover illustration is the main concourse in Grand Central Terminal.

Bill of fare, Mann Boudoir Car luncheon and wine list, Mann's Boudoir Car Co., Duncan Building, 11 Pine Street, New York, New York, 1880s

The business provides private cars on railroad lines between New York and Boston, Chicago and Detroit and others listed on the item verso. The caterer is Park & Tilford in New York. A one hundred volume library is available to customers.

Menu, Dreamwold Hall Inn, Egypt, Mass., undated

The Inn has music by Jimmy Hooley's Dreamwold Hall Orchestra. The Inn is the former mansion of the late Thomas W. Lawson, the "Copper KIng."

Menu, Brooks' Restaurant unusual, Fitchburg, Mass., undated

A separate dinner menu is attached inside the regular à la carte menu. A small card has a color photograph of Brooks' Unusual Individual Planked Calves Liver Steak entrée. The restaurant is on the second floor of the Brooks Drug Store. There is a drawing and description of the premises on the item v...

Menu, Ken Wood's the place to eat, Essex, Mass., undated

A small piece of paper attached to the menu lists baked halibut, fried lobster dinner and broiled live lobster. Text at the bottom of the menu reads "Massachusetts Old Age Tax 5% on orders of $1.00 or more."

Menu, Air France Paris-New York à bord de Concorde, 15 Avril 1978

The cover illustration is Jean-Pierre Blanchard's air balloon. The menu is given in French and English along with a wine list. The safety instruction card is included.

New Haven Railroad travel guide menu, New Haven Railroad, South Station, Boston, Mass., January 1953

The Massachusetts State House as seen from the Brewer Fountain on Boston Common is the cover photograph. Separate listings for "Where to dine in New York" and "Where to dine in Boston" are included. The men for the cafe dining car is in the center of the publication. A New England map has tourist de...

Menu, The Revere, The Wayside Inn, J.F. Merrow & Co., Sudbury, Mass., March 24, 1887

The cover illustrations show the Old North Church and Paul Revere's ride from Longfellow's "Tales of a Wayside Inn." Food dishes and beverages are listed.

Menu, Towne Lyne House, Lynnfield, Mass., undated

The menu features chicken, steak and lobster dinners. The menu cover has text reading "On beautiful Suntaug Lake."

Menu, St. Clairs', Boston, Cambridge, Brookline, Mass. and Providence, Rhode Island, undated

The cover illustration shows the Brewer Fountain on the Boston Common with the State House in the background. The menu has specials, features and à la carte dishes. Three different "We are serving today" cards are in the menu.

Menu, St. Clairs', Boston, Cambridge, Brookline, Mass. and Providence, Rhode Island, undated

The cover illustration is the House of the Seven Gables in Salem, Massachusetts. A separate menu with "Today's luncheons" is attached to the main menu.

No image available

Menus - Boston Hotels - 19th century

Sub-series

American House, dinner for twenty-five persons, Boston, Mass., February 19, 1854

The menu has mock turtle soup, partridges and queen puddings among its many offerings. Two pink flowers decorate the menu.

Dredge on the Cape Cod Canal

A dredge works on the Cape Cod Canal.

American House, dinner for the Massachusetts Charitable Society, Boston, Mass., November 4, 1857

The menu is decorated with game, fish, fruit and pastries.

View of a breakwater

A view of a breakwater, presumably at the mouth of the Cape Cod Canal, from the shore. Seven vessels are visible in the distance beyond the breakwater.

Dredge General MacKenzie

A view of the dredge General MacKenzie working on the Cape Cod Canal on November 1, 1909.

An excavator works on the Cape Cod Canal

A view of the shovel of an excavator removing mud from the bed of the Cape Cod Canal.

Equipment on the bank of the Cape Cod Canal

Equipment, possibly part of a dredge, sits on the bank of the Cape Cod Canal.

A vessel on the Cape Cod Canal

A large vessel, possibly a barge, in the surf, presumably near the mouth of the Cape Cod Canal.

Dredge on the bank of the Cape Cod Canal

A dredge sits on the far side of the Cape Cod Canal. A small boat is on the water.

Construction on the Cape Cod Canal

A young boy stands on the bank of the Cape Cod Canal. A variety of construction vehicles are arrayed behind him along the opposite bank.

Dredge and dunes on the Cape Cod Canal

A dredge is visible in the distance, seen between two dunes, working on the Cape Cod Canal. In the distance a house and barns are visible. The photograph appears to have been taken from atop a breakwater.

Construction of a breakwater

A construction vehicle works behind a large pile of rocks in a bay, presumably working on constructing a breakwater.

A crane working on the Cape Cod Canal

A crane works on the Cape Cod Canal from the bank.