Rock Island Argus. (Rock Island, Ill.) 1871-1872, 1871-08-01
THE HARPER,

While our citizens are engaged in the
subiec. of water supply for the city, our
two water powers, the greatest in the world,
our manufactures, our railroads, our Gov
eminent Bridge, and the various grand en-
terprises that are developing our wealth
and giving us name abroad, they should
not forget the Harper House, which, in its
line, is doing as much for the city as any
and all of these important projects. We
have had opportunity during the past
twelve months to know how some of the
finest hotels 10 the country are kept, and
shall claim the right and privilege of speak
ing Of the Harper as we think, We all
know what the Sherman, the Briggs, the
fremont and the Palmer, of Chicago ;
the Continental and the American of
Philadelphia are what the Grand Cen
trail, the Metropolitan and the St.
Nicholas, ofNew Y ORR are; what the United
States, of Boston; the Delevsn, of Albany +;
and the Massasoit, of Springfield, are now
60 their respective places, and to
the public. So is the Harper right along
up by their side it stands, every bit as good
with just as good a name, just as handsome
rooms, nicely furnished, just as good a table
with delicacies from both oceans and from
the south, with that same careful attention
and watchfulness on the part of proprietor
clerk and help. Is it any wonder that we
are proud of this house, that We like the
pluck of Ben Harper, who jumps right in
from the start, lays his money down to keep
frat class house, and does keep it, and
is making it better every day. Do you
want to know on what line be is lighting out g
good name for Rock Island among the trAv
cling public? Then read the following
which we showed into our pocket the othsl
day, unbeknown to Mr.. Harper. 1t is lit
tie less than the average bill, but if you car
, find a better or more extensive at any Of tn
above named noted houses you have looked
through prejudiced eyes a good deal sharpe
= than ours;
BILL OR FARE.
SOUP.
t Gumbo a la Cleole
Muscolnge Stuffed and Baked la Genevaist
i Boiled Bass larded a la Hollandaise.
# COLD DISHES.
Roast Beef Ham. Tongue, Chicken Veal, MuttoI
| Fresh Pork, Pressed Corned Beef, Eastern Fashion
Salt Pork, Lamb, Buffalo Tongue, Roulade Lamb.
e BOILED
4 Chicken with Egg Sauce, Chicken with Salt ror
u Chic ken with Cream Sauce. Cupon Parsley Sauc
y Leg OF Mutton, caPer sauce, Tongue, Corned Be
: with Cabbage.
t ROAST
Ribs of Beef Loin of Pork, Loin of Beef Loin
Veal, stuffed Leg OF Veal, Leg OF Mutton, Ian
with Mint Sauce, Dhickel with sJufiing Loin eff Mu
ton, Chicken Dish Gravy, c. B. Dupee's Celebrate
Chicago Ham with Champaign Sauce.
RELIEVES.
d Chic ken Giblet Pot Pie New England STYLE, Bake
Il Pork and Beans Boston style, Nos of Beef PortC
70 with spanish Olives.
ENTREES.
Fiet of Beef Pique a la Royale Baked Tomato
= Stuffed Il Ia Creole, Queen Friders Favored wi
Almond Rum Sauce, Fresh HOLSTERS Stewed wi
shrimp Sauce, Fucandan OF Veal with Tomat,
Sauce, MacAroni Baked IA Chreme, Chicken Liz
IT Saute with fine Herb and MADEIRA Sauce Veal III,
ney Saute au vim de Champagne, Fricasse OF Chicst
n Wing Ia roulette.
; VEGETABLES.
Mashed Potatoes. Boiled Potatoes New Beet
q Boiled Rice, Boiled Bermuda Potatoes, New Unio
Siewed with Craem, String Beans Sucatach, Stew,
fresh Tomatoes New Cabbage, Green Corn
IS RELIsHEs.
Horse Rcdisd. Tomato hetchup. Spanish Sla'
Walnut ketChup Cucumber Pickles New CucuI
beers, Picked Beets, Sliced fresh Tomatoes, We
CeStCrshire Sauce.
! PASTRY.
Rice Sponge Pudding with Cream Sauce, Cocoan
lie Pie, Blackberry Pie, Green Apple Pie, Apple DUN
lings.
e DESSERT.
of Orange Snaps, Pretzel- Marengo Tarts, Napolec
Cake Pound CAKE. ECiares, Jelly Roll French Je
q Cake, Marble Cake, Pound Cake, Lemon Ice CreaI
Wine Jelly, Citron Cake