ALONG OUR ROUTE

THE YEARS following the Civil War sawmany small rail lines in the South com-bine into larger systems under singlemanagements, thus strengthening themfor their part in the South's rebuilding.

In the 1870's and 1880's, the Richmondand Danville Railroad united other linesin Virginia, the Carolinas and Georgiainto a growing network of rails. And asit grew, the R&D reached out to join withother systems.

Financial difficulties developed thatforced the sale of the R&D, and it wasreorganized on June 18, 1894. as theSouthern Railway Company.

Southern reassembled most of theolder rail network and brought evenmore lines into what is today's 10,200-mile Southern Railway System.

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THE SOUTH HAS GROWN FASTER thanthe rest of the nation since World War IIin 34 of 37 economic measurements usedin various studies undertaken by federalgovernment departments.

And the magazine U. S. News & WorldReport says latest available 10-year figuresfor the South show factory employment up27 per cent, value of factory output up 103per cent, people's income up 83 per cent,retail sales up 53 per cent, bank assetsup 92 per cent.

Describing some of the advantages forbusiness and industry in the South, U. S.News & World Report says: "Workers areavailable and willing the climate ismoderate sources of power areabundant and reasonably pricedSouthern banks are financing more andmore of the South's growth."

Look Ahead Look South!

MORE THAN 1,800,000 freight cars are atwork on America's railroads today, movingsome 43 per cent of the nation's intercityfreight.

In 1967, railroads invested an estimatedone billion dollars in new freight cars, atan average per-car cost of 615,300—doublethe 1955 cost of an average freight car.

One of the things contributing to thehigher cost of a railroad freight car todayis the range of improvements in equipmentdesign to meet the special needs of indi-vidual shippers. This specialization in de-sign makes it possible for railroads tocarry more freight at lower total cost tothe shipper, which can result in lower mar-ketplace prices to the public.

America's railroads are becoming con-stantly better equipped to handle an in-creasing share of the country's transporta-tion job work the railroads are gettingbecause of their ever-improving ability tocarry more at less cost.

Chilled Grapefruit Juice C h i l l e d Tomato Juice

Broiled Fish, Lemon Butter 3.00

Roast Young Turkey, Dressing, Cranberry Sauce 3.25

Country Ham Steak, Natural Gravy 3.75

Prime Rib of Beef, Natural 4.25

Omelet with Tomatoes 2.752.

ent ree

Choice of Two:Green Beans

Lettuce, Pineapple, Cottage Cheese Salad, French Dressing

Choice of:Apple Pie, Cheese

Choke of:Coffee T e a M i l k

, 0 1 1 1 • 1 1 W - 1 1 1 1 1 1 • = 1 1 1 1 M E M E E M E I M I N I F

10-68

Green Peas

c h a r c o a l b r o i l e dspecial s i r l o i n steak5 . 0 0

d i n n e r a l a c a r t e

0 0

Jellied or Hot Consomme, Clear O n i o n Soup, au gratin

Harvard Beets F l a k e d Potatoes

Ice Cream, Cookies C h i l l e d Half Grapefruit

Cup of Soup or Tomato JuiceChoice of Two Vegetables

Head Lettuce, Choice of Dressing (ThousandIsland, Roquefort, French and Italian)

BreadChoice of Dessert

Coffee, Tea or Milk

Appetizers: C h i l l e d Tomato Juice .40 C h i l l e d Grapefruit Juice .40 S l i c e d Tomatoes .50

Soups: O n i o n Soup, au gratin (Cup) .40 J e l l i e d or Hot Consomme, Clear (Cup) .40

Vegetables: F l a k e d Potatoes .35 G r e e n Beans .35 H a r v a r d Beets .35 G r e e n Peas .35

Salads: Leuuce and Tomato .90 H e a d Lettuce .80 Chicken Salad - Crackers 1.60 Lettuce, Pineapple, Cottage Cheese .95(Choice of Dressing: French, Thousand Island, Italian, Roquefort)

Sandwiches: L e t t u c e and Tomato .80 A m e r i c a n Cheese .80 B a k e d Ham .80 Comb ina t i on Ham and Cheese .90Ham and Egg 1.35 B a c o n , Lettuce and Tomato 1.00 C h i c k e n Salad on Toasted Bread 1.35

Breads: H o t Rolls .25 F l a k e Crackers or Ry-Krisp .20 T o a s t , Dry or Buttered .25

Desserts: A p p l e Pie, Cheese .45 B l e u Cheese, Crackers .45 I c e Cream, Cookies .45 C h i l l e d Half Grapefruit .45

Beverages: C o f f e e , Pot .35 I c e d Tea, Pot .35 C o c o a , Pot .35Hot Tea, Pot .35 M i l k .20 P o s t u m , Sanka Cofee (Pot for One) .35

Meals se rved i n P u l l m a n S p a c e 50e ex t ra p e r person ; E . L. F rapar t • Manager, D i n i n g Cars • Sou thern Ra i lway Sys tem • A t lan ta , Ga. 30303avai lable w h e n w a i t e r can b e spared f r o m d i n i n g ca r.

Imwiwugnor0C) lz;? 7 1 1 1 4 . 7 I L I IIN/..”°A,"1.711 r : 1 1 ; 1 1 1 r - 7 1 1

Gracious service and splendid f oodwill be available i n a fu l l dining carto b e added leaving Washington a t6:10 PM.

Whether you desire a delicious gour-met feast o r just a tasty snack, youwill be welcomed with the hospitalitythat i s tradit ional ly Southern a n dSouthern's.

At t he same t ime, f o r y o u r addedrelaxation and enjoyment a spacious,attractively appointed club-lounge carwill also b e attached, offering yourfavorite refreshments.

\ fa l l come !

YOUR SOUTHERN

DINNER'S WAITING!

Southern Railway System

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