Culinary Traditions of Chicago Game Dinners

Unique to wildbird history are the numerous game dinners at Chicago. The tradition started in 1858 with the first festivity at the Tremont House on Sunday in September 5th. Two paragraphs convey the details: "It is an ungracious task to look over the Tremont dinner bill of last Sunday and see how many things we were unable to eat," — Chicago Daily Press and Tribune. Delicacies served, whether roasted or broiled, included blue-winged teal, wild pigeons, mallards, prairie chickens, sand hill cranes, wood cock, plover and reed birds.

About forty people enjoyed the meal and the hospitality of a small but significant gathering.

Undoubtedly, some of the menu items were purchased at the local market. At the time, to purchase prairie chickens it would cost $1.25 to 1.50 per dozen, wholesale price at the city market.

The Tremont House was situated at the southeast corner of Lake and Dearborn Streets. The place initially opened its doors to guests in 1832. A fire meant its demise in 1839. After being rebuilt, it burned again, but once again was recreated.

The first soiree was such a blasting success that it became a must-attend, annual tradition. Prominent in the endeavor was John Burroughs Drake, proprietor and manager of the establishment.

More fine dinners happened, and various historic sources convey details, with some of the menus digitally documented.

The 1866 game dinner was in late November, and a summary of the "bill of fare" was reported by various newspapers, as the "bill of fare" was beyond compare.

"Roast prairie chickens, roast black bear, roast wild turkey, roast saddle venison, roast mallard duck, roast canvas back duck, roast wild goose, roast red-head duck, roast brant, roast wood duck, roast sand-hill crane, roast grey duck, roast partridge, roast teal duck, roast spike tails, broiled quail, broiled plover, broiled snipe, broiled blue-winged teal, broiled shovel bill duck, broiled squirrel, broiled venison steak, broiled rabbit, broiled butter balls."

Late-November wholesale prices at the Chicago market indicate the purchase price of some items on the meal's menu.

• mallard ducks; 2 dozen were sold for $3.00 per dozen
• prairie chickens; 10 dozen at $4.25; 10 dozen at $4.50
• quails; 8 dozen at $3.00; 6 dozen at $2.50
• wild turkeys; 1 dozen at 20 cents per pound

With its great, ongoing success, the annual dinner of November 1869 "was a gastronomic event of unprecedented interest. It may be doubted whether such a variety of fresh game could be served in any other city in the world," were the words of an initial report by the Chicago Times.

Suitable edibles could be bought for chefs preparing culinary treats being appreciated by an increasing crowd at the hotel and eatery. There were broiled reed birds — with rice birds also indicated separately — along with meadow larks, plover and black birds. Numerous other sorts of fowl were served by attentive staff, considerate of the day as they worked hard to make the day special for their guests.

These are the game bird sales for the city market, on the day of the dinner.

• mallard ducks; 15 dozen at $3.00
• prairie chickens; 15 dozen at $5.25
• quail; 40 dozen at $2.00
• teal; 4 dozen dressed at $1.50

Conflagration.

During the great fire in Chicago in October 1871, the proprietor of the Tremont House, as his place was burning, went elsewhere and because of a quick transaction of $1000, the game dinners were then at the Grand Pacific Hotel.Drake's associates in early 1875 were Samuel W. Turner and T.B. Gaskill.

An article indicated: "No stronger combination of hotel men, or one more certain to command the confidence and patronage of the great public could be made in this country, and, taken in connection with the unsurpassed accommodations and appointments of this grand hotel, and the reduction in prices to $3 and $4.50 per day, to meet the times. It is easy to predict for the management a most flattering and substantial success." — Sterling Standard, February

In 1877, the 22nd annual game dinner was an especially prominent social event. "It is always looked for by Chicagoans with special delight," according to a news report in the Wheeling Daily Intelligener; and as also reported in more extent by the St. Johnsbury Caledonian. Messr. Drake, as host, presented a menu with a colorful picture "representing the sportsmen on the plains and among the mountains, taking the various game, from a buffalo down to a squirrel, and from a wild goose to a quail." Consider the grand setting at a prominent hotel in a great city on the lake. Mr. Drake was bustling about. The wait staff were hustling to get things done to accommodate their guests. Wonderful aromas of soon to be eaten delicacies wafted about the eating space. Chatter from the throng at well-attended tables was prevalent, as the folks enjoyed the sociability among appreciated friends and acquaintances. Mr. Drake's dinners were obviously a venue of conviviality. Exudes of gossip spread as tasty tidbits of delectable delight were nibbled by decorative men and women.

"The parlors of the Grand Pacific were thronged by hundreds of the most prominent citizens of Chicago, many of whom were accompanied by friends from New York, Pittsburgh, Cleveland, Cincinnati, St. Louis, Indianapolis, Detroit, Milwaukee and other cities. The dinner was rich and peculiar in having dishes of every kind of American game. The dinner was followed by music and dancing." — Wheeling Daily Intelligencer

Another report indicates the event was "both novel and elegant," with "Fare for a King."

Market prices for some of the menu items is indicated for the November 21, 1877 issue of the Chicago Daily Commercial Report and Market Review.

• canvas backs, $4.00 @ 4.25 per dozen
• mallard ducks $1.75 @ 2.00 for good to choice
• partridge slow at $2.00 @ 2.50 for common to choice Illinois stock
• prairie chickens at $3.00 @ 3.50 per dozen with some in bad condition selling considerably lower
• quail dull at 75 c @ $1.00 for fair to choice birds
• small ducks, $1.00 for good birds
• teal, $1.25 when fresh and in good order

Luminaries were abundant at the 1878 game dinner at the Grand Pacific Hotel. Once again, the news provides details.

"There were present Senator Booth, of California; Senator Oglesby, Gen. John A. Logan and five hundred other quests, many of them being from abroad. Fifty-seven different kinds of game were served. It was a very fashionable affair, the toilets of the ladies being elegant." — Rock Island Argus

The 1879 menu continued the theme. Atop the list was Soup, then Fish, then Boiled and Roast items. There were then broiled sorts of meat for the late-November event. Mr. Drake, with his experience, once again brought together the essential things to attract a throng of eaters to a phantasmagoria of meats.

These are some of the market prices on the day of the dinner.

• common small ducks at $1.25 @ 1.50 per dozen
  
• mallard ducks firm at $3.00 @ 3.25 per dozen for choice stock
  
• partridge; $5.50 @ 6.00 per dozen
  
• prairie chickens; sold mostly at $6.00 per dozen, though there were occasional sales at $6.25
  
• quail are scarce and wanted, and fancy lots brought $3.25 @ 3.50 per dozen
  
• teal at $2.00
  

The 25th annual dinner was noted to be a "wonderful exhibit of the capabilities of the Chicago market." The entire menu, starting with "Blue Point Oysters in Shell" was published in the newspaper. The event occurred on November 13th.

There are few details for the 1880 event, but these are some of the market, prices.

• common small ducks; $1.25 @ 1.50 per dozen
  
• mallard ducks sell moderately at $1.75 @ 2.00 per dozen for choice
  
• partridge are in moderate supply and slow at $5.00 @ 5.50 per dozen
  
• prairie chickens are generally held at $6.00 per dozen, but are quite slow at that and have sold at $5.75, and some buyers only bid $5.50
  
• quail are in large supply and slow sale at $1.50 per dozen for choice birds, and $1.25 per dozen for only fair, with a downward tendency
  
• wild turkeys are selling moderately at 11 c @ 12 1/2 per lb. for fair to choice
  
• teal at $1.50 @ 1.75
  

In 1881, 500 of the 530 invited guests attended.

The 1884 meal was November 22nd.

A different situation occurred in 1886. Items on the menu were "scarce and high," according to an expansive news article. Drake offered "his guests a greater variety of game than is served at any one time elsewhere in America, and perhaps it would not be too much to say any where else in the world. It now takes months to arrange for the providing of game for this grand entertainment and the source of the supply of some of it is even as remote as the Pacific coast; in fact, a great deal of it comes from the vicinity of the Rocky mountains. A fine buffalo calf was fattened up in Dakota."

"Coming as it does, early in November, the game dinner sets the ball in motion, so to put it, and is the grand initiative of the season's gayeties. A full dress affair, handsome new dinner dresses are displayed in their first freshness and 'claw-hammer cutaways' and 'Prince Alberts' have not the tell-tale lateral wrinkles which have fixed themselves at the waist later, when they have acquired that put-on-often look which is all too apparent as the season advances. The dressing at this thirty-first game diner was particularly elaborate and handsome. There was a much larger proportion of both full and demi-trains than there has been for several years, and the number of decollete costumes gave the assembly quite a full-dress English look." ... "at 6:15 o'clock John Hand's orchestra, stationed in the broad approach leading down to the grand dining hall, struck up a bright, inspiring march, and the brilliant concourse of ladies and gentlemen swept along down the whole dancing hall and into the dining room." ... "The groupings at the different tables were admirably arranged for the promotion of sociability, and Mr. Drakes's personal attention to each group and hospitable inquiry as to their being acceptably served, made the occasion one of thorough enjoyment to each individual guest." — St. Paul Sunday Globe

Among the throng were three men ... "who attended the first game dinner at the old Tremont, and with one or two exceptions, have attended every one of the long series. They were Hon. John Wentworth, Philip Wadson and Col. J.J.S. Watson. One John Gabrel, who was head waiter upon the occasion of the first game dinner, and has been in the Mr. Drake's employ from that time until the present, assisted in serving the dinner last night."

Dancing began at 9:30 p.m., with the music played by the John Hand Orchestra: ... "while the younger portion of the assembly tripped the light fantastic toe, the older ones gathered in congenial groups and chatted, while enjoying the music and the spectacle of the gay dancers." The event ended at midnight that Saturday.

At 6 p.m., the meal in the grand banquet hall started. "For months, skilled hunters have been scouring the forests of northern Michigan and Wisconsin in search of the specialties which will grace the table," according to a news article. Six hundred people would attend. The social event had an impressive roster of attendees.

Many "distinguished guests" were invited to the 1887 game banquet , which included seventy dishes. The chefs in the kitchen were certainly busy cooking and making certain that the food was appropriately prepared and those items which needed to be hot, were served in an appropriate manner. "The roasts occupy a space of twenty-seven lines and broils some twenty more." according to a news article.

The "distinguished company of guests" included "Walker and Emmons Blaine, U.S. Senator Chas. Farwell, Hon. J.F. Cramer, of Milwaukee; Hon. Robt. T. Lincoln,, Bishop McLaren, J.W. Potter, of Omaha, Col. H.G. Parker, of Boston; Hon. Martin I. Townsend, of New York; Gen. Robt. Williams U.S.A.; P.P. Wright of Cleveland; J.H. Allen, of New York; President Blake of the board of trade, A.C. Bird, of Milwaukee; George R. Blanchard, R.R. Cable, Gen. John B. Carson, A.N.H. Carpenter, Col. F.F. Barr, U.S.A., Gen. S.K. Dawson, of Pittsburgh, Judge Gresham, Albert Keep, President, H.B. Ledyard of the Michigan Central, Detroit; Joseph Medill, Major Roche, Roswell Miller, John Newell, of Lake Shore, and some five hundred others. Places of honor will be reserved for Hon. John Wentworth, Col. Wilson, Col. J. Mason Loomis and Phillip Wadsworth, four veterans who have sat down to dinner since the initial one. The banqueting hall was magnificently decorated this morning, and as the invitations include the wives of the guests, the scene when the company in full dress is seated under the gas light will be as brilliant as the event will be memorable." — Sedalia Weekly Bazoo

Imagine the unending chatter. Consider the sundry sounds of busy servers. Realize how Mr. Burke and his associates had to scurry about, giving attention to appreciated guests. Once more.

The legacy would eventually end. News reports indicate that the game dinner ended in 1894, one reason being that game animals were difficult to obtain. It may have also been because Mr. Burke was older, with his obituary written in November 1895. What he did meant so much to so many people. Thankfully, this heritage can be appreciated, decades later.

Unique History

The many game dinners are unique in the annals of history, and contribute a distinctive perspective associated with eaten birds and other edibles.

Oysters were always the first item given on the menu. Desserts were at the bottom as indicated by the following summary of the available menus. It presents an overall perspective of what the hundreds of people ate at the wonderful dinners prepared by Mr. John B. Drake and associates. Consider the variety!

Menu.
Menu Item	1858	1866	1869	1877	1879	1880	1884	1886	1889
Blue Points	- -	- -	- -	- -	- -	- -	- -	* *	- -
Blue-point Oysters in Shell	- -	- -	- -	- -	* *	* *	- -	- -	- -
Oysters on Shell	- -	- -	- -	* *	- -	- -	* *	- -	- -
Green Turtle Steak, Burgundy Sauce	- -	- -	- -	- -	- -	* *	- -	- -	- -
Oyster Patties	- -	- -	- -	- -	- -	* *	- -	- -	- -
Soup.
Bouillon Soup	- -	- -	- -	* *	- -	- -	- -	- -	- -
Consomme of Prairie Chicken	- -	- -	- -	- -	- -	- -	- -	- -	* *
Game Broth	- -	- -	- -	* *	- -	* *	* *	* *	- -
Hunter Soup	- -	- -	- -	- -	* *	- -	* *	- -	- -
Venison a la Chasseur	- -	- -	- -	- -	- -	- -	- -	- -	* *
Venison Broth	- -	- -	- -	- -	- -	* *	- -	- -	- -
Venison, Hunter Style	- -	- -	- -	- -	- -	- -	- -	* *	- -
Consomme of Grouse	- -	- -	- -	- -	* *	- -	- -	- -	- -
Fish.
Baked Black Bass, Claret Sauce	- -	- -	- -	- -	- -	- -	- -	* *	- -
Baked Red Snapper	- -	- -	- -	* *	- -	- -	- -	- -	- -
Baked Red Snapper, Port Wine Sauce	- -	- -	- -	- -	- -	- -	* *	- -	- -
Baked White Fish, Port Wine Sauce	- -	- -	- -	- -	- -	- -	- -	- -	* *
Black Bass	- -	- -	- -	- -	- -	* *	- -	- -	- -
Boiled Sheep's Head	- -	- -	- -	- -	* *	- -	- -	- -	- -
Boiled Trout, Lobster Sauce	- -	- -	- -	- -	- -	- -	- -	- -	* *
Boiled Trout, Shrimp Sauce	- -	- -	- -	- -	- -	- -	- -	* *	- -
Boiled Whitefish, Maitre d'Hotel	- -	- -	- -	- -	- -	- -	* *	- -	- -
Broiled Red Snapper	- -	- -	- -	- -	* *	- -	- -	- -	- -
Broiled Whitefish	- -	- -	- -	* *	- -	- -	- -	- -	- -
Brook Trout	- -	- -	- -	- -	- -	* *	- -	- -	- -
Boiled.
Black Bear	- -	- -	- -	- -	- -	- -	- -	* *	- -
Black Tail Deer	- -	- -	- -	- -	- -	- -	- -	* *	- -
Blue Wing Teal	- -	- -	- -	- -	- -	- -	- -	* *	- -
Buffalo Steak	- -	- -	- -	- -	- -	- -	- -	* *	- -
Buffalo Tongue	- -	- -	- -	* *	- -	- -	- -	- -	- -
Cinnamon Bear	- -	- -	- -	- -	- -	- -	- -	* *	- -
English Hare	- -	- -	- -	- -	- -	- -	* *	* *	* *
Gray Squirrel	- -	- -	- -	- -	- -	- -	- -	* *	- -
Jack Rabbit	- -	- -	- -	- -	- -	- -	- -	* *	- -
Leg of Elk	- -	- -	- -	- -	- -	- -	- -	* *	- -
Leg of Mountain Sheep	- -	- -	- -	* *	- -	- -	- -	- -	- -
Mountain Sheep	- -	- -	- -	- -	- -	- -	- -	* *	- -
Opossum	- -	- -	- -	- -	- -	- -	- -	* *	- -
Rabbits	- -	- -	- -	- -	- -	- -	- -	* *	- -
Saddle of Venison	- -	- -	- -	- -	- -	- -	- -	* *	- -
Venison Steak	- -	- -	- -	- -	- -	- -	- -	* *	- -
Black Birds	- -	- -	- -	- -	- -	- -	- -	* *	- -
Buffalo Tongue	- -	- -	- -	- -	* *	- -	* *	* *	- -
Butter Ball Duck	- -	- -	- -	- -	- -	- -	- -	* *	- -
English Hare	- -	- -	- -	- -	- -	* *	- -	- -	- -
English Snipe	- -	- -	- -	- -	- -	- -	- -	* *	- -
Ham of Bear	- -	- -	- -	- -	- -	- -	* *	* *	- -
Ham of Black Bear	- -	- -	- -	* *	* *	- -	- -	- -	- -
Jack Snipe	- -	- -	- -	- -	- -	- -	- -	* *	- -
Leg of Mountain Sheep	- -	- -	- -	- -	* *	- -	* *	* *	* *
Marsh Birds	- -	- -	- -	- -	- -	- -	- -	* *	- -
Partridge	- -	- -	- -	- -	- -	- -	- -	* *	- -
Pheasants	- -	- -	- -	- -	- -	- -	- -	* *	- -
Plover	- -	- -	- -	- -	- -	- -	- -	* *	- -
Quails	- -	- -	- -	- -	- -	- -	- -	* *	- -
Red Wing Starling	- -	- -	- -	- -	- -	- -	- -	* *	- -
Reed Birds	- -	- -	- -	- -	- -	- -	- -	* *	- -
Rice Birds	- -	- -	- -	- -	- -	- -	- -	* *	- -
Venison Tongue	- -	- -	- -	- -	* *	- -	- -	* *	- -
Wild Turkey	- -	- -	- -	* *	- -	- -	* *	- -	* *
Roast.
Antelope	- -	- -	* *	- -	- -	- -	- -	- -	- -
Black Bear	- -	* *	* *	* *	- -	- -	* *	- -	* *
Black-tail Deer	- -	- -	* *	- -	- -	- -	* *	- -	* *
Blue Wing Teal	- -	- -	- -	- -	- -	- -	- -	* *	- -
Brant	- -	- -	- -	- -	- -	- -	- -	* *	- -
Buffalo	- -	- -	* *	- -	- -	- -	- -	- -	- -
Canvas Back Duck	- -	- -	- -	- -	- -	- -	- -	* *	- -
Cinnamon Bear	- -	- -	* *	- -	- -	- -	* *	- -	* *
Coon	- -	- -	- -	* *	* *	* *	- -	- -	* *
Elk	- -	- -	* *	- -	- -	- -	- -	- -	- -
Jack Rabbit	- -	- -	- -	- -	* *	* *	- -	- -	* *
Leg of Elk	- -	- -	- -	* *	* *	* *	* *	- -	* *
Leg of Venison	- -	- -	- -	- -	* *	- -	- -	- -	* *
Loin of Buffalo	- -	- -	- -	* *	* *	* *	* *	* *	- -
Loin of Moose	- -	- -	- -	- -	- -	* *	- -	- -	- -
Mallard Duck	- -	- -	- -	- -	- -	- -	- -	* *	- -
Moose	- -	- -	* *	- -	- -	- -	- -	- -	- -
Mountain Bison	- -	- -	- -	- -	* *	* *	- -	- -	- -
Mountain Sheep	- -	- -	- -	- -	- -	- -	* *	- -	* *
Opossum	- -	- -	* *	* *	* *	* *	* *	- -	- -
Partridge	- -	- -	- -	- -	- -	- -	- -	* *	- -
Pheasants	- -	- -	- -	- -	- -	- -	- -	* *	- -
Prairie Chicken	- -	- -	- -	- -	- -	- -	- -	* *	- -
Quails	- -	- -	- -	- -	- -	- -	- -	* *	- -
Raccoon	- -	- -	- -	- -	- -	- -	- -	* *	- -
Red Deer	- -	- -	- -	- -	- -	* *	- -	- -	- -
Red Head Duck	- -	- -	- -	- -	- -	- -	- -	* *	- -
Saddle of Antelope	- -	- -	- -	* *	* *	- -	* *	- -	* *
Saddle of Black-tail Deer	- -	- -	- -	* *	* *	* *	* *	- -	* *
Saddle of Mountain Sheep	- -	- -	- -	- -	* *	* *	- -	- -	- -
Saddle Venison	- -	* *	* *	- -	- -	- -	- -	- -	- -
Sand Hill Crane	- -	- -	- -	- -	- -	- -	- -	* *	- -
Spotted Grouse	- -	- -	- -	- -	- -	- -	- -	* *	- -
Striped Squirrel	- -	- -	- -	- -	- -	* *	- -	- -	- -
Widgeon	- -	- -	- -	- -	- -	- -	- -	* *	- -
Wild Geese	- -	- -	- -	- -	- -	- -	- -	* *	- -
Wild Turkey	- -	- -	- -	- -	- -	- -	- -	* *	- -
Wood Duck	- -	- -	- -	- -	- -	- -	- -	* *	- -
Woodchuck	- -	- -	- -	* *	* *	* *	- -	- -	- -
Broiled.
American Coot	- -	- -	- -	- -	* *	* *	- -	- -	- -
American Widgeon	- -	- -	- -	- -	* *	- -	- -	- -	- -
Arctic Grouse	- -	- -	- -	- -	- -	* *	- -	- -	- -
Black Duck	- -	- -	- -	* *	- -	* *	- -	- -	- -
Blue Grouse	- -	- -	- -	- -	- -	- -	- -	- -	* *
Blue-bill Widgeon	- -	- -	- -	* *	- -	* *	- -	- -	- -
Blue-winged Teal	- -	- -	- -	* *	* *	* *	* *	- -	- -
Brandt	- -	- -	* *	- -	- -	- -	* *	- -	- -
Brant	- -	* *	- -	- -	* *	* *	- -	- -	* *
Butter-ball Duck	- -	- -	- -	- -	* *	- -	- -	- -	- -
Canada Goose	- -	- -	- -	- -	* *	* *	- -	- -	- -
Canvas-back Duck	- -	* *	* *	* *	* *	* *	* *	- -	* *
Carolina Dove	- -	- -	- -	- -	* *	* *	- -	- -	- -
Cedar Hen	- -	- -	- -	- -	- -	* *	- -	- -	- -
Cormorant Duck	- -	- -	- -	- -	- -	* *	- -	- -	- -
Dusky Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Gadwall Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Golden Plover	- -	- -	- -	- -	* *	* *	- -	- -	- -
Gray Duck	- -	- -	* *	- -	- -	* *	- -	- -	- -
Green-winged Teal	- -	- -	- -	* *	* *	* *	- -	- -	- -
Grey Duck	* *	* *	- -	- -	- -	- -	- -	- -	- -
Hooded Merganser Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Killdeer Plover	- -	- -	- -	- -	* *	* *	- -	- -	- -
Lake Duck	- -	- -	* *	- -	- -	- -	- -	- -	- -
Laughing Goose	- -	- -	- -	- -	* *	* *	- -	- -	- -
Long-tail Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Mallard Duck	* *	* *	* *	- -	* *	* *	* *	- -	- -
Partridge	- -	* *	- -	- -	* *	* *	* *	- -	* *
Pheasant	- -	- -	- -	- -	* *	* *	* *	- -	* *
Pin-tail Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Pin-tail Grouse	- -	- -	- -	- -	* *	* *	- -	- -	- -
Plover	- -	- -	- -	- -	- -	- -	- -	- -	* *
Prairie Chicken	* *	* *	* *	* *	* *	* *	* *	- -	- -
Quail	- -	- -	* *	- -	* *	- -	- -	- -	- -
Red Head Duck	- -	- -	* *	- -	- -	- -	- -	- -	- -
Red-bill Merganser Duck	- -	- -	- -	- -	* *	- -	- -	- -	- -
Red-head Duck	- -	* *	- -	* *	* *	* *	* *	- -	* *
Red-necked Grebe	- -	- -	- -	- -	* *	* *	- -	- -	- -
Ring-necked Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Ruddy Duck	- -	- -	- -	- -	* *	- -	- -	- -	- -
Ruffed Grouse	- -	- -	- -	* *	* *	* *	* *	- -	* *
Sage Hen	- -	- -	- -	- -	- -	- -	* *	- -	* *
Sand-hill Crane	* *	* *	* *	- -	- -	* *	* *	- -	- -
Scaup Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Shovel-bill Duck	- -	- -	* *	- -	- -	- -	- -	- -	- -
Shoveler Duck	- -	- -	- -	- -	* *	* *	- -	- -	- -
Spike Tails	- -	* *	- -	- -	- -	- -	- -	- -	- -
Spotted Grouse	- -	- -	- -	* *	- -	- -	* *	- -	* *
Spruce Grouse	- -	- -	- -	- -	* *	* *	- -	- -	- -
Teal Duck	- -	* *	* *	- -	- -	- -	- -	- -	- -
Virginia Partridge	- -	- -	- -	- -	- -	* *	- -	- -	- -
Widgeon	* *	- -	* *	- -	- -	- -	* *	- -	* *
Wild Goose	* *	* *	* *	* *	- -	* *	* *	- -	* *
Wild Pigeon	* *	- -	- -	- -	- -	- -	- -	- -	- -
Wild Turkey	- -	* *	* *	* *	* *	* *	* *	- -	* *
Wilson Snipe	- -	- -	- -	- -	* *	* *	- -	- -	- -
Wood Duck	* *	* *	* *	- -	* *	* *	* *	- -	* *
Yellow-leg Plover	- -	- -	- -	- -	- -	* *	- -	- -	- -
American Rabbit	- -	- -	- -	- -	- -	* *	- -	- -	- -
Antelope Steaks	- -	- -	* *	- -	- -	- -	* *	- -	- -
Black Squirrel	- -	- -	- -	- -	* *	* *	- -	- -	- -
Buffalo Steak	- -	- -	- -	- -	- -	- -	* *	- -	- -
Elk Steaks	- -	- -	* *	- -	- -	- -	- -	- -	- -
Fox Squirrel	- -	- -	- -	* *	* *	* *	- -	- -	- -
Gray Rabbit	- -	- -	- -	- -	* *	- -	- -	- -	- -
Gray Squirrel	- -	- -	- -	* *	* *	* *	* *	- -	- -
Rabbit	- -	* *	* *	- -	- -	- -	* *	- -	- -
Red Squirrel	- -	- -	- -	* *	- -	* *	- -	- -	- -
Squirrels	* *	* *	* *	- -	- -	- -	- -	- -	- -
Venison Steaks	- -	* *	* *	- -	- -	- -	* *	- -	- -
Blackbirds	- -	- -	* *	- -	- -	* *	* *	- -	- -
Blue-winged Teal	* *	* *	* *	- -	- -	- -	* *	- -	- -
Buffle-headed Duck	- -	- -	- -	- -	- -	* *	- -	- -	- -
Butter-ball Duck	- -	* *	* *	- -	* *	* *	* *	- -	- -
Curlew	- -	- -	- -	- -	- -	* *	- -	- -	- -
Dunlin Sandpiper	- -	- -	- -	- -	* *	* *	- -	- -	- -
English Snipe	- -	- -	- -	- -	- -	- -	* *	- -	- -
Golden Plover	- -	- -	- -	- -	* *	- -	- -	- -	- -
Gray Snipe	- -	- -	- -	- -	* *	- -	- -	- -	- -
Jack Snipe	- -	- -	- -	* *	* *	* *	* *	- -	- -
Least Sandpiper	- -	- -	- -	- -	* *	* *	- -	- -	- -
Marsh Birds	* *	- -	- -	- -	- -	- -	* *	- -	- -
Meadow Larks	- -	- -	* *	- -	- -	- -	- -	- -	- -
Partridge	- -	- -	- -	* *	- -	- -	* *	- -	- -
Pheasant	- -	- -	- -	- -	* *	- -	* *	- -	- -
Plover	* *	* *	* *	* *	- -	- -	* *	- -	- -
Prairie Chicken	* *	- -	- -	- -	- -	- -	- -	- -	- -
Quail	- -	* *	* *	* *	* *	* *	* *	- -	- -
Rail	- -	- -	- -	- -	- -	* *	- -	- -	- -
Red-winged Starling	- -	- -	- -	- -	* *	* *	* *	- -	- -
Reed Birds	* *	- -	* *	* *	* *	* *	* *	- -	- -
Rice Birds	- -	- -	* *	- -	* *	* *	* *	- -	- -
Sand Peep	- -	- -	- -	- -	- -	* *	- -	- -	- -
Sand Snipe	- -	- -	- -	* *	- -	* *	- -	- -	- -
Shovel-bill Duck	- -	* *	- -	- -	- -	- -	- -	- -	- -
Snipe	- -	* *	* *	- -	- -	- -	- -	- -	- -
Wild Pigeon	* *	- -	* *	- -	- -	- -	- -	- -	- -
Wood Cock with Toast and Pork	* *	- -	- -	- -	- -	- -	- -	- -	- -
Vegetables.
Baked Mashed Potatoes	- -	- -	- -	- -	* *	- -	- -	- -	- -
Baked Sweet Potatoes	- -	- -	- -	* *	- -	* *	- -	- -	- -
Boiled and Mashed Potatoes	- -	- -	- -	- -	- -	- -	* *	* *	- -
Boiled Potatoes	- -	- -	- -	- -	- -	* *	- -	- -	- -
Celery	- -	- -	- -	* *	* *	* *	* *	* *	- -
Chocolate Macaroons	- -	- -	- -	- -	- -	* *	- -	- -	- -
Dressed Celery	- -	- -	- -	- -	- -	- -	* *	- -	- -
Dressed Lettuce	- -	- -	- -	- -	- -	* *	* *	- -	- -
English Cheese	- -	- -	- -	- -	* *	- -	- -	- -	- -
Frogs Fried and Breaded	* *	- -	- -	- -	- -	- -	- -	- -	- -
Frogs Fried in Crumbs	- -	- -	- -	- -	- -	* *	- -	- -	- -
Game Pies with Olives	* *	- -	- -	- -	- -	- -	- -	- -	- -
Green Peas	- -	- -	- -	* *	* *	- -	* *	* *	- -
Hashed Grouse with Poached Eggs	* *	- -	- -	- -	- -	- -	- -	- -	- -
Lettuce	- -	- -	- -	- -	* *	- -	- -	- -	- -
Lima Beans	- -	- -	- -	* *	- -	* *	- -	- -	- -
Mashed Potatoes	- -	- -	- -	* *	- -	* *	- -	- -	- -
Onions	- -	- -	- -	- -	- -	* *	- -	- -	- -
Plain Potatoes	- -	- -	- -	* *	* *	- -	- -	- -	- -
Potted Prairie Chickens a la Borgouise	* *	- -	- -	- -	- -	- -	- -	- -	- -
Spinach	- -	- -	- -	- -	- -	* *	* *	- -	- -
Squirrels, Stewed and in Champagne	* *	- -	- -	- -	- -	- -	- -	- -	- -
Stewed Tomatoes	- -	- -	- -	- -	* *	- -	* *	* *	- -
Succotash	- -	- -	- -	* *	- -	* *	- -	- -	- -
Sweet Corn	- -	- -	- -	* *	* *	* *	* *	* *	- -
Sweet Potatoes	- -	- -	- -	- -	* *	- -	- -	* *	- -
Sweet Tomatoes	- -	- -	- -	- -	- -	- -	* *	- -	- -
Turnips	- -	- -	- -	- -	* *	* *	* *	- -	- -
Entrees.
Antelope Steak, Mushroom Sauce	- -	- -	- -	- -	- -	- -	- -	* *	- -
Buffalo Steak, Mushroom Sauce	- -	- -	- -	- -	* *	- -	* *	- -	- -
Buffalo Steak, with Jelly	- -	- -	- -	* *	- -	- -	- -	- -	- -
Elk, Braise, Jelly Sauce	- -	- -	- -	- -	* *	- -	- -	- -	- -
English Hare, with Dumplings	- -	- -	- -	- -	* *	- -	- -	- -	- -
Escaloped Oysters	- -	- -	- -	* *	- -	- -	- -	- -	- -
Filet of Grouse aux Truffles	- -	- -	- -	- -	- -	- -	* *	- -	- -
Fillet of Grouse with Truffles	- -	- -	- -	- -	- -	- -	- -	* *	- -
Fricassee of Rabbit, aux Champignone	- -	- -	- -	* *	- -	- -	- -	- -	- -
Frogs, Fried, Camp Style	- -	- -	- -	- -	* *	- -	- -	- -	- -
Oyster Pie	- -	- -	- -	- -	- -	- -	* *	* *	- -
Rabbit Braise, Cream Sauce	- -	- -	- -	- -	- -	- -	- -	* *	- -
Rabbit Braise, Sauce Burgundy	- -	- -	- -	- -	- -	- -	* *	- -	- -
Ragout of Bear, Hunter Style	- -	- -	- -	- -	- -	- -	- -	* *	- -
Ragout of Squirrel	- -	- -	- -	- -	- -	- -	* *	- -	- -
Salmi of Game, with Olives	- -	- -	- -	* *	- -	- -	- -	- -	- -
Salmi of Grouse, Port Wine Sauce	- -	- -	- -	- -	* *	- -	- -	- -	- -
Squirrel, Braise, Sauce Diable	- -	- -	- -	- -	* *	- -	- -	- -	- -
Squirrel, Saute, Port Wine Sauce	- -	- -	- -	* *	- -	- -	- -	- -	- -
Stewed Terrapin, en Caises	- -	- -	- -	* *	- -	* *	- -	- -	- -
Stewed Venison, Hunter Style	- -	- -	- -	- -	* *	- -	- -	- -	- -
Venison Cutlet, Jelly Sauce	- -	- -	- -	- -	- -	- -	* *	* *	- -
Venison Pie, Hunter Style	- -	- -	- -	* *	- -	- -	- -	- -	- -
Wild Pigeon Compots	- -	- -	- -	* *	- -	- -	- -	- -	- -
Dressed Celery	- -	- -	- -	* *	- -	- -	- -	- -	- -
Salads.
Lobster	- -	- -	- -	* *	- -	- -	- -	- -	- -
Lobster Salad	- -	- -	- -	- -	- -	* *	- -	- -	- -
Mayonnaise of Chicken	- -	- -	- -	* *	- -	- -	- -	- -	- -
Potato	- -	- -	- -	* *	- -	- -	- -	- -	- -
Prairie Chicken	- -	- -	- -	- -	- -	- -	- -	* *	- -
Shrimp	- -	- -	- -	* *	- -	- -	- -	* *	- -
Shrimp Salad	- -	- -	- -	- -	- -	* *	* *	- -	- -
Assorted Fancy Cake	- -	- -	- -	* *	- -	- -	- -	- -	- -
Champagne Jelly in Glasses	- -	- -	- -	* *	- -	- -	- -	- -	- -
Cocoanut Cakes	- -	- -	- -	* *	- -	- -	- -	- -	- -
Confectionary	- -	- -	- -	* *	- -	* *	- -	- -	- -
Corne d'Abondance	- -	- -	- -	* *	- -	- -	- -	- -	- -
Fruit Baskets, au Nougat	- -	- -	- -	* *	- -	- -	- -	- -	- -
Macaroons	- -	- -	- -	* *	- -	- -	- -	- -	- -
Meringuse, a la Creme	- -	- -	- -	* *	- -	- -	- -	- -	- -
Pyramids	- -	- -	- -	* *	- -	- -	- -	- -	- -
Desserts.
Almond Fancy Cake	- -	- -	- -	- -	- -	- -	- -	* *	- -
Apples	- -	- -	- -	* *	* *	* *	* *	- -	- -
Biscuit	- -	- -	- -	- -	- -	* *	* *	- -	- -
Bon-Bons	- -	- -	- -	- -	- -	- -	- -	* *	- -
Bon-bons, Assorted	- -	- -	- -	- -	* *	* *	* *	- -	- -
Brandy Drops, Ornamental Pyramid	- -	- -	- -	- -	- -	- -	- -	* *	- -
California Grapes	- -	- -	- -	* *	- -	* *	* *	- -	- -
California Plums	- -	- -	- -	- -	- -	* *	- -	- -	- -
Candied Fruit	- -	- -	- -	- -	- -	* *	- -	- -	- -
Candy Pyramid	- -	- -	- -	- -	- -	- -	* *	- -	- -
Catawba Grapes	- -	- -	- -	* *	* *	- -	* *	- -	- -
Chantilly Cream, a la Printaniere	- -	- -	- -	- -	* *	- -	- -	- -	- -
Charlotte Russe	- -	- -	- -	* *	* *	* *	* *	- -	- -
Cheese	- -	- -	- -	- -	- -	* *	* *	* *	- -
Chocolate a la Creme	- -	- -	- -	- -	* *	- -	- -	- -	- -
Chocolate Eclairs	- -	- -	- -	- -	* *	- -	- -	- -	- -
Coffee	- -	- -	- -	- -	- -	- -	- -	* *	- -
Concord Grapes	- -	- -	- -	- -	- -	* *	- -	- -	- -
Diana Grapes	- -	- -	- -	* *	- -	- -	- -	- -	- -
Fancy Almond Cake	- -	- -	- -	- -	- -	- -	* *	- -	- -
Fancy Cakes	- -	- -	- -	- -	* *	* *	- -	- -	- -
Figs	- -	- -	- -	* *	* *	* *	* *	- -	- -
Fruit	- -	- -	- -	- -	- -	- -	- -	* *	- -
Jamaica Sorbet	- -	- -	- -	- -	- -	- -	- -	* *	- -
Kisses	- -	- -	- -	- -	- -	- -	- -	* *	- -
Malaga Grapes	- -	- -	- -	* *	- -	- -	- -	- -	- -
Muscat Grapes	- -	- -	- -	- -	* *	* *	- -	- -	- -
Neapolitan Ice Cream	- -	- -	- -	* *	- -	* *	- -	* *	- -
Nougat Pyramids	- -	- -	- -	- -	* *	- -	- -	- -	- -
Nuts	- -	- -	- -	* *	* *	* *	* *	- -	- -
Oranges	- -	- -	- -	* *	* *	* *	* *	- -	- -
Pears	- -	- -	- -	* *	* *	* *	- -	- -	- -
Pudding a la Margarine	- -	- -	- -	- -	- -	* *	- -	- -	- -
Raisins	- -	- -	- -	* *	* *	* *	* *	- -	- -
Sage Cheese	- -	- -	- -	- -	* *	- -	- -	- -	- -
Tokey Grapes	- -	- -	- -	- -	* *	* *	- -	- -	- -
Tutti Frutti Ice Cream	- -	- -	- -	- -	- -	- -	* *	- -	- -
Vanilla Ice Cream	- -	- -	- -	* *	* *	* *	* *	- -	- -
Wine Jelly	- -	- -	- -	- -	- -	* *	* *	- -	- -
Fountain	- -	- -	- -	* *	- -	- -	- -	- -	- -
Roman Punch	- -	- -	- -	* *	* *	* *	* *	- -	- -
Coffee	- -	- -	- -	* *	* *	* *	- -	- -	- -
Bon-Bons and Flowers.
This summary uses astericks (* *) to indicate the overall variety of items on the several menus reviewed. Some slight changes have been made to some of the items to deal with alternative spellings, variable presentations given when printed and to combine groupings. Items are listed by group and then in an alphabetic order, though they were not listed in articles or menus in this manner. The intent is to convey an overall list, but, of course, the particular details can only be known by looking at the original source.

Visual Delights.

In addition to edibles, there were other game animal presentations during the years. They were noted as "Cold Ornamental Dishes" or "The Pride of the Forest" another year.

Some of the terms used here might need an interpretation by a gastronomic expert, as what does "galantine" indicate. Or "en Socle" as attributed to quail in the city, etc. as conveyed on the menu of the year, conveyed once and again.

Ornamental Item	1877	1879	1880	1884	1886
Blackbird in Plumage	* *	- -	- -	- -	- -
Blackbirds in Play	- -	- -	- -	* *	- -
Boned Duck, au Natural	- -	- -	- -	- -	* *
Boned Ducks in Feather	- -	- -	* *	- -	- -
Boned Partridge in Feather	* *	- -	- -	- -	- -
Boned Quail in Plumage	- -	* *	- -	* *	* *
Boned Snipe, with Truffles	- -	* *	* *	- -	- -
Deer at the Last Moments	- -	- -	- -	* *	- -
Duck, Truffe, on Socle	* *	- -	- -	- -	- -
Fox Squirrel	* *	- -	- -	- -	- -
Fox Squirrel au Naturel	- -	- -	* *	- -	- -
Fox Squirrel in Arbor	- -	* *	- -	- -	- -
Galantine of Grouse	* *	- -	- -	- -	- -
Galantine of Turkey	- -	* *	- -	- -	- -
Lobster Salad, Garnished	- -	* *	- -	- -	- -
Partridge in Feather	- -	* *	- -	- -	- -
Partridge in Nest	- -	- -	- -	* *	- -
Partridge in Plumage	- -	- -	* *	- -	- -
Partridge on Nest	- -	- -	- -	- -	* *
Pattie of Liver, en Bellevue	- -	* *	- -	- -	- -
Prairie Chicken on Socle	- -	* *	- -	- -	* *
Prairie Chicken, au Naturel	* *	- -	- -	- -	- -
Prairie Chickens in Nest	- -	- -	* *	- -	- -
Pyramid of Game en Bellevue	- -	- -	- -	* *	* *
Pyramid of Wild Goose Liver in Jelly	- -	- -	- -	* *	* *
Quail en Socle	- -	- -	* *	- -	- -
Quail in Plumage	* *	- -	- -	- -	- -
Rabbit on Watch	- -	- -	- -	* *	- -
Red Wing Starling on Tree	- -	- -	- -	- -	* *
Red-wing Starling on Tree	- -	- -	- -	* *	- -
Red-wing Starling, au Naturel	- -	* *	- -	- -	- -
Red-winged Starling en Arbor	- -	- -	* *	- -	- -
Roast Hare on Soole	* *	- -	- -	- -	- -
Sand-hill Crane in Marsh	- -	- -	* *	- -	- -
Snipe in Marsh	* *	- -	- -	- -	- -
Stuffed Coon, au Naturel	* *	- -	- -	- -	- -
The Coon at Home	- -	- -	- -	* *	- -
The Coon on Watch	- -	- -	* *	- -	- -
The Coon Out at Night	- -	- -	- -	- -	* *
The Happy Family	- -	- -	* *	- -	- -
The Hunter at Home	- -	- -	* *	- -	- -
The Ranch Cottage	- -	- -	* *	- -	- -
Wild Turkey, en Nid	* *	- -	- -	- -	- -
Woodchuck Sunning	- -	- -	* *	- -	- -

This is certainly a preeminent legacy for Chicago, and unsurpassed in the chronicles as associated with wild birds. The meals were certainly a wonderful wonderment.

Drake Gives Thirty-First Annual Game Dinner at Chicago

At Which Are Present Many Leading Citizens of Illinois and Some of Other States.

Together With a Large Number of Society Ladies of the Garden City and Elsewhere.

Mention of Some of the Prominent Guests — What the Tables Contained in Eatables.

Special to the Globe.

Chicago, Nov. 20. — Almost as much an institutional part of Chicago as the stock yards, the system of parks, etc., is the annual game dinner given each November by John B. Drake, of the Grand Pacific. Thirty-one years ago Mr. Drake gave the first game dinner at the old Tremont house. He modestly disclaims the honor of originating the idea of such entertainment, and laughingly declares that the Indians, which were hereabouts at that time, were responsible for it, as they then provided such a tempting variety of gave for so little money that he was for this reason tempted into entertaining his friends with this sort of hospitality. Mr. Drake further states for a fact a man could gain a fine reputation for hospitality in Chicago in 1855 with a very modest outlay, providing he spread his banquet of the easily procured game which in great variety glutted the market of the then little city. However, this outgrowth of the wilderness and the prairie (which were then the environments of Chicago and are now a part of the city proper) has proven a continually increasing elephant on Mr. Drakes; hands and isn't now at all the affair started out with. The first game dinner given included, all told, something less than fifty quests; the game dinner given last night numbered between five and six hundred quests. The game, which was so inexpensive and plentiful in 1955, is now both scarce and high, and although at from the 10th to 20th of November one kind of game is just going out and another is just coming in, which enables Mr. Drake to offer his guests a greater variety of game than is served at any one time elsewhere in America, and perhaps it would not be too much to say any where else in the world.. It now takes months to arrange for the providing of game for this grand entertainment and the source of the supply of some of it is even as remote as the Pacific coast; in fact, a great deal of it comes from the vicinity of the Rocky mountains. A fine buffalo calf was fattened up in Dakota for this

Thirty-first Game Dinner.

given last night, which was a most successful and brilliant affair. Coming as it does, early in November, the game dinner sets the ball in motion, so to put it, and is the grand initiative of the season's gayeties. A full dress affair,, handsome new dinner dresses are displayed in their first freshness, and "claw hammer cutaways" and "Prince Alberts" have not the tell-tale lateral wrinkles which have fixed themselves at the waist later, when they have acquired that put-on-often look which is all too apparent as the season advances. The dressing at this thirty-first game dinner was particularly elaborate and handsome. There was a much larger proportion of both full and demi-trains than there has been for several years, and the number of decollete costumes gave the assembly quite a full-dress English look. The quests began to arrive at about 5:30 o'clock and were received by Mr. Drake in the grand parlor. They gathered in little friendly groups and the hum of gay chat and merry laughter floated through the great double salon and broad halls. At 6:15 o'clock John Hand's orchestra, stationed in the broad approach leading down to the grand dining hall, struck up a bright, inspiring march, and the brilliant concourse of ladies and gentlemen swept along down the wide dancing hall and into the dining room. The card of each guest bore a number corresponding to a number over the table to which he was assigned, so that but a few moments were consumed in seating the large assembly. The groupings at the different tables were admirably arranged for the promotion of sociability, and Mr. Drake's personal attention to each group and hospitable inquiry as to their being acceptably served, made the occasion one of thorough enjoyment to each individual guest. Among those present last night were three gentlemen, besides Mr. Drake himself, who attended the first game dinner at the old Tremont and, with one or two exceptions, have attended every one of the long series. They were Hon. John Wentworth, Philip Wadson and Col. J.J.S. Willson. One John Gabrel, who was head waiter upon the occasion of the first game dinner, and has been in Mr. Drake's employ from that time until the present, assisted in serving the dinner last night.

The Decorations

were very elaborate and beautiful. At the entrance of the dining hall was an immense piece representing the procession of game. This consisted of a jaunty wagon to which where harnessed white jack rabbits. In the wagon on a seat high in air, sat, on his haunches, a huge rabbit playing a fiddle, while a procession of the thirty-five different kinds of game served, au natural, followed this quaintly devised band wagon. Festoons of smilax and handsome floral designs were arranged in artistic harmony, and suspended in the center of the ball was a huge flower piece forming the figure 31. Each of the tables was adorned with handsome center pieces, which were triumphs of the florists' and confectioners' skill. The hall was brilliant with electric light, and as the dinner went forward the sparkle of glass, the glow of flowers, the glitter of jewels and the shimmering of silks and satins made up a picture wholly conteur de rose. The following was

The Menu:

Blue Points.

Soup — Venison, hunter style, game broth.

Fish — Boiled trout, shrimp sauce, baked black bass, claret sauce.

Boiled — Leg of mountain sheep, ham of bear, venison tongue, buffalo tongue

Roast — Loin of buffalo, mountain sheep, wild goose, quails, red head duck, jack rabbit, black tail deer, coon, canvas back duck, English hare, blue wing teal, partridge, widgeon, brant, saddle of venison, pheasants, mallard duck, prairie chicken, wild turkey, spotted grouse, black bear, opossum, leg of elk, wood duck, sand hill crane, ruffled grouse, cinnamon bear.

Boiled — Blue Wing teal, jack snipe, black birds, reed birds, partridge, pheasants, quails, butter ball duck, English snipe, rice birds, red wing starling, marsh birds, plover, gray squirrel, buffalo steak, rabbits, venison steak.

Entrees — Antelope steak, mushroom sauce; rabbit braise, cream sauce; fillet of grouse, with truffles, venison cutlet, jelly sauce; ragout of bear, hunter style; oyster pie.

Salads — Shrimp, prairie chicken, celery.

Vegetables — Boiled and mashed potatoes, stewed tomatoes, sweet potatoes, sweet corn, green peas, celery.

Ornamental dishes — Pyramid of game, en bellevue, Boned duck, au natural, pyramid of wild goose liver in jelly, the coon at night, boned quail, in plumage; red wing starling on tree, partridge in nest, prairie chicken on socle.

Desert — Almond fancy cake, kisses, brandy drops, ornamental pyramid, bon-bons, Jamaica sorbet, Neapolitan ice cream.

Fruit. coffee. cheese.

The List of Guests

included, as the game dinner has from the first, not only the leading men of the city and state, but many of national prominence. Among these present were:

Gen. Terry and wife, T.H. Blackstone and wife. U. Balcolm and wife, Gen. Williams and wife, Lewis Baker and wife, W.D.C. Grannes and wife, James McKinsley, Col. Huntingdon, W. Jackson, John Crerer, Arthur Karton and wife, A. Addy and wife, C. Ordway and wife, Mrs. Antoinette Van Hoesen Wakeman, R.K. Fairbank and wife, J.W. Done and wife, Hon. C.B. Shipman and wife, A.B. Adam and wife, A.M. Wright, wife and daughter, John B. Carson and wife., Mrs. S. Madill, G. Blackwell, O.W. Potter, and wife, Orson Smith and wife, J.W. Oakley and wife, Jerrett Wilcox and wife, Milward Adams and wife, Dr. Vilas, Dr. Howard Thomas and wife, Judge Oates and wife, Dr. O.W. Nixon, William Penn Nixon and wife, J.W. Scott and wife, E.R. Wadsworth and wife, Moses Wentworth, Chauncey C. Blare and wife.

The dancing began at 9:30 o'clock, and while the younger portion of the assembly tripped the light fantastic toe, the older ones gathered in congenial groups and chatted, while enjoying the music and the spectacle of the gay dancers. The festivities continued until the stroke of 12 o'clock gave warning that it was Sunday morning and that the thirty-first game dinner had joined the procession of its predecessors.

November 21, 1886. St. Paul Sunday Globe 8(325): 12.

Tally of Thrown-away Tires at Levi Carter Park

If there is one unnecessary tally for an Omaha greenspace, it is the number of tires thrown around at Levi Carter Park.

During the past year, they could be regularly seen along the streets, within a parking lot and elsewhere that someone thought was the right spot to dispose of their trash. A whole bunch of people tossed away their tires in the park. A tire here or there, was the exception. Usually there was been a bunch at one place, because some perp decided that the someone else should be responsible for getting rid of the rubber.

The park caretaker has to pick them and dispose of them in a suitable manner. Randy Garlipp is the caretaker, and he has kept a count of the number of tires removed from the park grounds.

His well-kept record denotes that 595 tires had to be removed from Levi Carter Park places during 2014. Most of them were in the western portion of the park.

Obviously a whole lot of people think that its easier to toss tires in the park, rather than responsibly dispose of them.