p.1 Wolfe Island's Pride - Marysville, Aug. 2nd - The new ferry boat arrived at our dock on July 28th, and was greeted by cheers and a volley of fire arms. Everybody was pleased to see her arrive with colors flying. She is a fine boat, both strong and seaworthy, and the people of the island feel proud of her. On Saturday evening Dr. McCarthy, president of the Wolfe Island Social and Literary club, called the members together. Then the club, without a dissenting voice, presented Reeve Fawcett with one hundred chairs, two fancy tables and a purse of money for the boat. The club also presented Reeve Fawcett with a parlor lamp for his work and interest in the welfare of the venture. Everything points to the success of our ferry boat, marking a new era in the beginning of the twentieth century of the success of municipal ownership.
The tug Thomson has left for Montreal with two grain barges.
The tug Thomson is in from Cardinal with the barge John Gaskin.
The steamer Westmount and consort Hamilton are expected from Fort William tomorrow.
The schooner Queen of the Lakes leaves Richardsons' this evening with feldspar for Sodus Point.
Craig's wharf: Niagara and Waterlily down last night; Where Now and Varuna from T.I. Park.
Swift's wharf: Toronto down and up; Caspian down and up; Rideau King up from Ottawa tonight; Hamilton up tonight.
The M.T. Co. elevator is receiving a new coat of paint. The color is grey and decidedly lighter in hue from the former application.
The Great Lakes & St. Lawrence River Transportation company has ordered two more boats. The Stergotland and the Sirius, from Norway, have been chartered, and will ply between Duluth and Montreal.
The tug trust perhaps more than any other individual concern is feeling the dullness of lake commerce this year. The falling off of lumber and grain especially is felt, as boats carrying these commodities furnish the bulk of the work for the tugs.
Capt. William, superintendent of the Rutland line, was unable to secure any wrecker who would handle the job of wrecking the steamer Walter Frost, on at South Bay, Lake Michigan, and has left Detroit for the scene of last year's big wreck himself.
May Be Enjoyed Among The Islands.
....All this was again more forcibly than ever brought to the mind of the writer on Saturday last when he availed himself, in company of a friend, of taking another trip down the river on the commodious and comfortable steamer Caspian, in the careful hands and under the capable command of popular Capt. William Bloomfield, after an absence from the scene of nearly two years. It has lost none of its interest and attractiveness; in fact it is really more beautiful than ever, as the handiwork of man in the interval has added to the number of neat and very fine cottages, while the number of large, magnificent and costly steamyachts, has also greatly increased, their extensive and restless movements hither and thither proving even more interesting than heretofore. One important feature about the Caspian is the prominence which its culinary department, under the skilful superintendence and stewardship of young Walter Whinton, the apt pupil of Joe Tilton, of the North King, who heretofore has been the recognized leader and king of expert stewards, but who, in order to maintain that lead, will have to look well to his laurels, which are not yet diminished or tarnished in the slightest degree, in order to keep his lead, as young Whinton has already become a close second, as his spread on the Caspian on Saturday last amply proved, and is likely to become as favorably established as those on the North King are so well known to be, and the company who own the boats are to be congratulated in having, in their employment such careful, capable, courteous and obliging stewards as those gentlemen prove themselves to be. As a sample of the service to be had on the Caspian the dinner menu for Saturday last, is herewith presented, which even a Delmonico restaurant would have no need to be ashamed of:
Soup - Chicken a la creole.
Fish - Baked whitefish, olives, celery, cucumbers.
Boiled - Corned beef and cabbage.
Roast - Prime ribs of beef, brown gravy; spring lamb and mint sauce; pork and apple sauce.
Entrees - Chicken fricasse; banana fritters; wine sauce; raspberry jelly, with whipped cream, lemon blanc mange, custard sauce.
Vegetables - Green peas, sugar corn, boiled new potatoes.
Salad - Salmon, celery.
Pastry - Apple pie, raspberry tart, peach pie, English plum pudding, brandy sauce.
Dessert - Vanilla ice cream, bananas, watermelons, peaches.
Tea, milk, coffee.