After sundown, dinner is served. We start with a tomato beef bisque. The main course is Yankee pot roast, with mashed potatoes and green beans. Dessert is Indian pudding with vanilla ice cream. This meal, as well as all this trip's meals, are served on the chapter's recently acquired reproduction Pullman china.
Dinner is truly a work of art.
We slowly lose time through Vermont, but no one minds. At Waterbury-Stowe we are greeted by several hundred cheering people. They're celebrating the 150th anniversary of the first passenger train to arrive in Waterbury. A bus meets us at the Burlington station to whisk us to the Radisson Hotel Burlington. Saturday begins with breakfast at the hotel, after which I head down to the shore of Lake Champlain, where we are going to board the Ethan Allen II for a morning cruise on the lake.