S.S. Badger Tavern Menu

The Pere Marquette Railroad operated car ferries across Lake Michigan, which allowed it to avoid congestion in Chicago. When the Chesapeake and Ohio merged with the Pere Marquette in 1947, it effectively entered into the car ferry business. In 1951, it ordered two new ferries that were completed in 1953: the Badger and the Spartan, named after the University of Wisconsin and Michigan State University sports teams.

Click image to download a 1.2-MB PDF of this menu.

The cover of this menu shows a crowd of passengers on the fo’c’sle of the Spartan happily watching as their boat aims to crash into the Frankfort Lighthouse, not to mention the Badger, though the latter will probably be out of the way by the time the Spartan ricochets off the lighthouse. This raises lots of questions such as: why were the ships so close to the Frankfort Lighthouse, which is 60 miles north of their regular route? Why is the Badger threading a needle between two fairly solid-looking lighthouses? Why does no one in the picture appear to be worried about the imminent collision? Clearly, the answers to these questions are that the artist was trying to fit as much scenery as possible into one frame while hoping potential passengers wouldn’t notice the safety hazards in the picture.

Though the Badger looks pretty compact in the picture, it was actually more than 410 feet long, longer than most of the ships Canadian Pacific or Canadian National used in their Puget Sound/Alaska service. Though the C&O ships carried passengers, their main purpose was to shuttle freight cars, and their capacity was 32 cars at one time. The ships were coal-fired using unusual Skinner Unaflow engines.
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The C&O operated the ferries until 1983, when it decided their cost wasn’t worth the time savings in Chicago and sold them. The Badger still operates as a passenger and automobile ferry, while the Spartan is tied up, providing spare parts for the Badger as needed.

The inside of this menu advertised “new features” of the Pere Marquette streamliners. Those features, however, were solely monetary: round-trips would cost just 50 percent more than one way and passengers could buy meals with their train tickets entitling them to up to 30 percent discounts on the meals they ordered.

The menu itself offered pub fare: ham, perch, turkey, club steak, and sandwiches. Multiply prices by nine to get today’s dollars.


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