. Tourist travel via Grand Trunk Railway System : and connections, including Niagara Falls and Gorge, the Highlands of Ontario, comprising Georgian Bay, Muskoka Lakes ; St. Lawrence River, Montreal, Quebec, the Saguenay River, the Rangeley Lakes, White Mountains, and the Atlantic Sea-Coast. Chicago, the great western metropolis, and the principal westernterminus of the Grand Trunk System, via the direct route eastward, briefly viewing theresorts which arereached on the jour-ney, trusting largelyto the reproductionsfrom the camera togive, even thoughfaintly, the impres-sions which the scenesthe
. Tourist travel via Grand Trunk Railway System : and connections, including Niagara Falls and Gorge, the Highlands of Ontario, comprising Georgian Bay, Muskoka Lakes ; St. Lawrence River, Montreal, Quebec, the Saguenay River, the Rangeley Lakes, White Mountains, and the Atlantic Sea-Coast. Chicago, the great western metropolis, and the principal westernterminus of the Grand Trunk System, via the direct route eastward, briefly viewing theresorts which arereached on the jour-ney, trusting largelyto the reproductionsfrom the camera togive, even thoughfaintly, the impres-sions which the scenesthemselves will sovividly impress uponthe mind of the be-holder. To the stranger,Chicago itself pre-sents many attrac-tions; so many, in-deed, as to forbid anyattempt to enumerate,much less to describeor illustrate them. Wemust, therefore, com-mence our eastwardjourney, departingfrom the well-ap-pointed Dearborn station, our train comprising an equipment ofluxurious day coaches, Pullman palace sleeping cars, dining-car,baggage and mail cars, vestibuled throughout, and provided with. every approved appointment for the comfort and safely of passengers. Dining Cars. Among the first of American Railways to adoptthe dining car system, the Grand Trunk has brought this service to ahigh standard of excellence. With the increasing demands made uponit by an appreciative public, new dining cars have been added to theequipment, which are models of elegance and convenience, the cuisinebeing equal to that of the finest hotels, comprising not only the substan-tials but all the delicacies of the season. The service is now rendereda la carte, or on the European plan, and the passenger of little appetitepays only for his own meal, while the man of large capacity doesthe same,— a plan which gives better satisfaction than the former oneof a uniform price for meals of great diversity in quantity. The dining car is made a prominent feature of the through trainsbetween Chicago and New York, the Grand
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