The horses used to pull the wagons were the massive Conestogas, one of the few breeds developed in this country. The covering slanted over the front and back to help keep rain off the cargo. Covering the wagon was a homespun canvas supported by hickory wood bows.
The wheels were as tall as a man and broad enough to carry the weight without bogging down. The body of the wagon was boat-shaped with slanted ends and a sag in the center, both crosswise and lengthwise to be certain that the load would not shift to the center of the vehicle going up or down hill. These wagons, often traveling in large groups, were quite an impressive sight - still evidenced by the remaining examples in museums. After the Revolution, as settlements expanded westward, the Conestoga hauled freight to the new towns. Before the Revolutionary War, some 10,000 of these wagons made the trip from the Dutch Country to Philadelphia, hauling farm produce, whiskey, iron ore and finished products, charcoal, and returning with items imported from Europe.
The Conestoga was used to carry any type of cargo. Long before the canals and railroads made an appearance in the Lebanon Valley, the Pennsylvania Dutch settlers had developed a unique vehicle that was ideally suited to travel on the unimproved trails of the area and capable of carrying large amounts of cargo - the Conestoga Wagon. The Conestoga's features include a bowed top & greater length than the Prairie Schooner (which is shorter, square framed, flat topped & sports a buckboard seat NOT found on the Conestoga). I would highly recommend Schooner or Later and would love to hear other comments below if you have been here to check it out.The Conestoga Wagon or its smaller cousin, the Prairie Schooner were the 'vehicle' of choice for the tens of thousands of hardy pioneers in the mid to late 1800's. I believe our total was less than 25 dollars (in 2012), which is a bargain for how great the food was. The prices were reasonable for a tasty breakfast like this. I say surprisingly because I did not expect to like that one as much as I did, but would now recommend it as well. Amie ordered the Italian omelet, which was “Mildly spiced Italian sausage and Swiss cheese topped with zesty Italian sauce and sour cream,” and it was surprisingly good as well. I only ordered the half size when I went, and I wasn’t even able to finish it. This is what I ordered (with avocado) and let me tell you it was fantastic. “This world-famous, local tradition is a tasty blend of chopped ham, onion, and bell pepper grilled with hash browns and eggs. Check out the menu here. The main dish they serve here though is called “The Mess” which is described as: The highlight here is the breakfast food which ranges from the strange, a marinara omelet, to the beautiful, a Belgium waffle with fresh fruit. The reason to come to a place that was featured on the Food Network is the food and Schooner’s does not disappoint. They have plenty of outside tables, a sit-down bar inside, and a jukebox if you want to get the party started. Online there were horror stories about how long the wait was, but when we were there on a Sunday afternoon, it was about 15 minutes. There is plenty of parking and seating for you to wait at while they are preparing your table. It is located right on the water and has access to the docks where you can peruse the boats while you are waiting for your name to be called and yes, it does have specific parking for your boat if you want to cruise up on the water instead of the land. This place does have a near-perfect location. If you want to see what the place is all about, then read on for my review. From this list, I narrowed it down to Schooner or Later, which is right on the water in Long Beach. Having not spent much time in Long Beach, I headed over to TVFoodMaps to see what restaurants were recommended by some of the best food shows on TV.
Over the weekend, I headed down to Long Beach to check out the travel show.
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