Preparing a Banquet for 3,500

According to Stillson, planning and preparing for the banquet began at a meeting in Rutland, April 29, 1891. All present determined that a great number of people would want to attend this important occasion. The price was set at one dollar per person.

The banquet was served in two large tents. A great variety of cut flowers adorned the tables and poles of the tents, including gladioli, golden-rod and asparagus fronds. Potted plants, ferns and more gladioli in large vases had been placed on separate platforms. There were boutonnieres of cut roses beside each plate at the President's table.

Over the center of the table where the President sat were two [2] large flags. Sixteen thousand [16,000] pieces of figured china were used in the main tent, and four thousand [4000] pieces in the annex. There were five thousand [5000] pieces of silverware….Three hundred [300] young women, clad in white, volunteers of Bennington's daughters, acted as waitresses….waiters served the Presidential party. Inasmuch as there were over 3,500 persons seated at the banquet tables, there were no dinner cards.

Food for 3,500 people required an exorbitant amount of planning and preparation. It is hard to imagine the numbers of individuals involved from the beginning stages of planning and ordering to serving in such grand style at the banquet tables. Stillson tells us about the quantities of food that were needed:

The list of food, as written out by the caterer, is as follows: 2,950 pounds of meats, 1,100 pounds of lobster, 200 dishes of potato salad, 175 dishes of sardine salad, 700 quarts of Saratoga chips, 4,225 rolls, 225 pounds of table butter, 350 dishes of wine jelly, 500 pounds of cake, 1,150 quarts of ice cream, sherbets, etc., 50 gallons of spun sugar, 325 melons, 2,250 bananas, 2 barrels of apples, 700 pounds of grapes, 15 bushels of pears, 400 cucumbers, 30 gallons of pickles, 16 gallons of olives, 8 bushels of tomatoes, 500 pounds of sugar, 225 gallons of coffee, 120 gallons of tea, 200 gallons of cream.

He also describes the linen, china, and silver that was needed for the numerous tables in the two tents.

To spread the tables there were used 1,400 yards of linen, 4,000 napkins, 250 towels, 36,185 pieces of china, 17,500 pieces of silver.

In addition, Stillson gives us a fairly clear idea of how the quantities of food were transported by rail and the safety precautions that were utilized to assure their secure arrival.

The transportation from Boston pressed into service three [3] freight cars and one [1] refrigerator car, containing all the provisions, which the Fitchburg railroad, through strict orders to the train despatcher [sic], 'watched' from time of starting until their safe arrival in Bennington; with instructions in case of accident to notify the caterer at once. A carriage was kept at call, in order that the damage, if any occurred, could be repaired; and much credit is due General Superintendent Adams for the facilities supplied, -- all of which contributed to the success of the dinner.

The caterer, further, says: Ten [10] men were employed upon the camp-ground for ten [10] days, in unpacking and preparing the wares, also in clearing up and packing for return; sixty [60] waiters setting the tables, besides cooks, ice-cream men and others.