The Cairo bulletin. [volume] (Cairo, Ill.) 1872-1878, 1877-12-13
THE ST. CHARLES.
A Model Hotel and q Modern
Management
Interior Changes-The Sample rooms
ParloIs. Etc

which strangers visiting. in our city are
wont to speak in the highest terms OF
praise none deserve or receive greater
need than the st. Charles Hotel, as fine
and well appointed a caravansary in pro-
portion to its size as there is to be found
in the west. This is no idle boast, but
an absolute fact, as can be atterted by
the statements of the hundreds of COM
mercial men and the travelling public
generally who make this their stopping
place. II is as cummodious and com.
Portable in all its departments aud as
well furnished as the generality of mo.
dern hotels, and enjoys 3 patronage pro.
portionate to its worth. The
st. Charles Hotel was built.
or rather completed, in 1850, the work
having been commenced in 1856. The
stock company which erected 1t leased
the building and it has been in continual
operation under various arrangements
ever since; always enjoying good and
lucrative patronage. The present mana.
ger, Mr.. Z. r. Egnew, assumed control
OF the house in November, 1876, and, we
say 1t without exaggeration and unsolici>
ted, the st. Charles has never been under
| as good management nor has 1t ever
been in as good condition since its COM
nlatinn n ~ Ia n tha
In January OF the present year
the house was retitted through>
out in every department with new furni-
ture, carpets. ETC.. the entire cost bel ny
about 5000. For wall papering alone
an expenditure OF $1,000 was required.
This gives the reader some idea OF the
thorough renovation the interior has I'm.
dergone. The house contains one hun,
dred rooms, including reception parlors,
bridal chambers and sample rooms, all
of which are located on the second floor.
The parlors and bridal chambers are
magnificently furnished and appointed,
located in the front OF the house and com.
manding fine view up and down the
river.
In various parts OF the house are station
ed anumber OF fire extlngulshers which
can at moments notice be brought into
action; speaking tubes extend from each
hall to the office, and an annunciator
affords communication between all tho
rooms and the same place. The dining
room Is a large and eommodious hall.
40x60 feet in dimensions with an ordi>
nary capacity Of about one hundred per.
sons. Its management together with
that OF the culinary department devolves
upon that competent gentleman Mr.. u.
Hindman. The reputation of the st.
Charles In this respect is second
to that OF no other
hotel in the country, and it may be Justly
attributed to the careful oversight of this
gentleman, who has been identified with
a number Of the best hotels in the coun.
try. Commercial men generally. praise
the menu In the highest terms, and we
can personally endorse its excellence.
We herewith present 8 bill OF fare for
dinner:
SOUP.
Oyster.
FISH.
Baked Pike-Italian Sauce.
BOILED.
Sugar Cured Ham.
ROAST,
Ribs Of Beet. Turkey-Cranberry Sauce.
Roast Beef.
ENTREES.
Fillets of Teal Duck, smothered in Oni-
ons, Baked Pork and Beans--Boston
Style.
VEGETABLES.
New Turnips. Stewed Tomatoes.
Baked sweet Potatoes Drowned Pot.
atoes. Butter Beans. Mashed Pota.
toes.
RELISHES.
New England Dairy Cheese. Worcester.
shire Sauce. Aromatic Pickles. Cel,ry.
9loucestershire Sauce. Tomato Cats.
up. Picked Beets. Chow.Chow.
Beets.
PASTRY.
Cranberry Pie. Fruit Pudding-l, Brandy
sauce. Cream Pie.
DESSERT.
Lady Cake. Layer Rssins. Apples
Texas Peoans. Ice Tea. French Coffee,
Oolong Tea. Pound Cake. Jelly Cake.
Vanilla Ice Cream. varisgatsd Cake.
The oflce force consists Of Messrs. A.
.. Robertson and 7. W. Cole, two gem