File:Bell telephone magazine (1922) (14775980023).jpg

Identifier: belltelephonevol3132mag00amerrich (find matches)
Title: Bell telephone magazine
Year: 1922 (1920s)
Authors: American Telephone and Telegraph Company American Telephone and Telegraph Company. Information Dept
Subjects: Telephone
Publisher: (New York, American Telephone and Telegraph Co., etc.)
Contributing Library: Prelinger Library
Digitizing Sponsor: Internet Archive

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n.After service wasopened as far west asOmaha in 1897, every-one was extremelyproud of the fact thatthe C u d a h y Packing I Company actually put 1 in a long distance callevev^ day from Bos-ton to the Nebraska ; point. A companyleaflet made quite apoint of the matter.The railroad guide atthe Morrell Park sta-tion was well-thumbed.For gangs and individ-ual linemen were oftendispatched by train to trouble, but dropped the schemewhen the livery man submitted a billfor $5.00 an hour. Those Were the Days In those days a lineman who wasas much as fifteen miles away fromhome at nightfall would plan to stayovernight at a farmhouse or an inn.The meals were good is the un-animous report—and the prices ajoy to recollect in this era. Roomand three meals a day ranged in pricefrom 75(^ to $1.00, although an occa-sional bargain at 60^ could be found.Naturally, the dollar top was ordi-narily reserved for some special placein a large town. In the Chicago ter-ritory, incidentally, the accepted price
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The interior of the test station at Newtown Square^in igr2. This station was on both the New York-Philadelphia-Washington route and the line fromPhiladelphia to Chicago 112 Bell Telephone Magazine SUMMER was 20?* for each meal and 20f forovernight—total 80^. It took anemergency or a special situation tojustify $1.00. Dinner was usually a quarter, al-though one rather high class placewas noted for charging 30^. To besure, one company account bookshows that in 1902 a lineman and hisdriver each actually spent ^ot fordinner along the Philadelphia-Chi-cago line. The pair did better in pro-viding their horse with an eveningmeal for 15^, which also gave freestabling, of course. Meals were served country style,with all food on the table so that youcould help yourself. A good break-fast meant ham and eggs, bacon,sausage, home fried potatoes, but-tered toast, coffee, and occasionallyeven pie and cake. Dinner wasntso niggardly—you got soup, two orthree kinds of meat, potatoes, vege-tables, h

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