Our 1951 tourist apparently spent the night of August 13 at Many Glacier, as they retained a breakfast menu from that hotel for August 14, 1951. This menu is a little more elaborate than the breakfast menu from the Glacier Park Hotel, offering a wider range of fruits and cereals, and–for any pescetarians in 1951–Finnan Haddie (smoked haddock) as an alternative to bacon or sausage.
Click image to download a 504-KB PDF of this menu.
Ear infections can be chronic or see my shop 100mg viagra cost acute. This drug has been accepted as the potent solution to help yourself in the condition where you got trapped by this sexual malfunction. purchase cheap cialis more helpful tabs Use levitra discounts Vacha as it stimulates the mind. Though sildenafil online no prescription one may make a case that branded things are always higher in quality, that does not apply with medicines.
As a possible downgrade, this menu specifies “griddle cakes with Log Cabin syrup,” where the other says “maple syrup.” Was Log Cabin-brand syrup maple syrup in 1951? (It isn’t today.) As before, there are no prices as the hotel charged on the American plan.
Log Cabin has always been a blended syrup. It has always had a few percent maple syrup for flavor but, then as now, it’s mostly cane and beet sugar. It was wildly popular in the 50’s and 60’s, probably because it’s so much sweeter than 100% maple syrup. I never liked the stuff but I know lots of people who still do. And finnan haddie? It must have been on the menu to please Canadians. For reasons unknown to me, finnan haddie has always been a popular breakfast treat in Canada. You see it commonly on old CP and CNR menus as well.
Jim