Anchor-Donaldson Line: Transatlantic Voyages Between the UK, Canada, and the U.S. (1916–1939

Anchor-Donaldson Line offered transatlantic steamship passenger services between the ports of Glasgow, Moville, and Liverpool in the UK and the Canadian ports of Québec and Montréal, Toronto, Halifax, St. John and the US Port of Portland, Maine. Their Sister Ships of Letitia and Athenia offered both Cabin and Third Class accommodations of the intermediate class.

The Anchor-Donaldson Line was formed on October 20, 1916, when the Donaldson Line absorbed the Anchor Line, creating a new company to be known as the Anchor-Donaldson Line. Sir Alfred Booth, of the Cunard Line, was named as chairman of the new company.

The Donaldson Line operated a service between Glasgow and Liverpool and the River Plate, touching the more important South American ports. At the beginning of 1916, its fleet consisted of 25 vessels, of an aggregate tonnage of 89,992 tons and an average tonnage of 5,293.

The fleet of the Anchor Line, which had been mainly under Cunard influence for several years, included 15 vessels, with an aggregate tonnage of 114,222 tons and average tonnage of 7,615. The Anchor Line operated services from New York to Glasgow, from New York to the Mediterranean, and from England to Egypt and India. (Note 1)

 

End Notes

Note 1: Information Annual 1916: A Continuous Cyclopedia and Digest of Current Events, New York, Cumulative Digest Corporation, © 1917, Page 13.

Recap and Summary of the Anchor-Donaldson Line Archival Collection

The Anchor-Donaldson Line was a significant transatlantic steamship company that provided passenger services between Glasgow, Liverpool, and Moville in the UK and ports in Canada and the United States, including Québec, Montréal, Toronto, Halifax, St. John, and Portland, Maine. This fleet was best known for its intermediate-class accommodations, particularly on its sister ships, the SS Letitia and RMS Athenia, which catered to both Cabin and Third-Class passengers.

Formed on October 20, 1916, through the merger of the Donaldson Line and Anchor Line, this new entity combined Donaldson’s South American trade routes with Anchor Line’s North Atlantic services. The Cunard Line played a key role, influencing Anchor Line’s operations before the merger, and Sir Alfred Booth, chairman of Cunard, was appointed chairman of Anchor-Donaldson.

This collection provides a fascinating look into passenger experiences, vintage menus, brochures, and ephemera from the 1920s and 1930s, offering a glimpse into transatlantic travel during this era.

 

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Key Highlights of the Anchor-Donaldson Line

1. Formation and Fleet Strength

• The Donaldson Line operated a fleet of 25 ships in 1916, specializing in cargo and passenger services to South America.
• The Anchor Line, already under Cunard influence, operated 15 ships with routes to Glasgow, the Mediterranean, Egypt, and India.
• The merger in 1916 created a powerful transatlantic passenger and cargo line, strengthening British-Canadian maritime trade.

 

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2. Transatlantic Passenger Services

• The primary routes connected the UK with Canadian ports such as Québec, Montréal, and Halifax, as well as the U.S. port of Portland, Maine.
• The Letitia and Athenia were among the most famous passenger ships, offering comfortable cabin-class accommodations for mid-range travelers.
• Services included intermediate-class travel, appealing to middle-class passengers seeking comfort at affordable rates.

 

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3. Featured Ships and Passenger Experiences

• SS Letitia (1926-1939)
  • The Letitia was designed for Cabin and Third-Class travelers, with interior and exterior elegance, showcased in the 1926 illustrated brochure.
  • Passenger lists from 1930 provide insight into who traveled aboard these transatlantic voyages.
  • The ship continued service until World War II, when it was repurposed as a hospital ship.
• RMS Athenia (1923-1939)
  • The Athenia gained historical notoriety as the first British ship sunk in WWII, torpedoed by a German U-boat on September 3, 1939.
  • Before the war, it was a popular passenger liner, providing affordable transatlantic voyages.
  • This collection features 1925 and 1930 passenger lists, vintage dinner menus, and insights into the meals served onboard—including Plum Pudding with Brandy Sauce, Roast Duckling, and Yorkshire Pudding.

 

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4. Dining and Menus – A Culinary Glimpse into the Past

• The RMS Athenia’s 1930 dinner menus showcase the ship’s emphasis on fine dining for Third-Class passengers, featuring:
  • August 21, 1930: Boiled Salmon, Bouchées de Homard, and Plum Pudding
  • August 23, 1930: Haunch of Mutton, Roast Duckling, and Bachelor Pudding
  • August 24, 1930: Prime Rib, Quarters of Lamb, and Yorkshire Pudding
  • August 29, 1930: Arbroath Smokies, Broiled Weakfish, and Roquefort Eggs for breakfast

These menus illustrate how even Third-Class passengers enjoyed a diverse and well-prepared meal selection, reflecting the maritime hospitality standards of the era.

 

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Most Interesting Content & Why It Stands Out

1. The RMS Athenia – First British Ship Sunk in WWII
   • The historical significance of the Athenia’s tragic sinking on September 3, 1939, makes its passenger lists and menus from the 1920s and 1930s particularly compelling.
   • The first casualties of the war at sea were from this ship, making it a landmark event in WWII maritime history.
   • The ship had a rich history as a popular transatlantic passenger liner before the war, providing affordable and comfortable accommodations.
2. The Illustrated 1926 Brochure on Letitia & Athenia
   • This rare brochure offers a glimpse into the luxury and comfort of intermediate-class travel, featuring photographs of the ships’ interiors and exteriors.
   • Provides a visual documentation of the ship’s elegant accommodations, making it a unique and valuable piece of maritime history.
3. Menus & Dining Aboard Transatlantic Ships in the 1930s
   • The collection of dinner and breakfast menus gives a rich perspective on the culinary experience onboard.
   • The menu selections show a blend of British, Scottish, and European influences, featuring dishes such as Bouchées de Homard, Plum Pudding, and Roast Duckling.
   • The attention to detail in the meal offerings suggests that even Third-Class travelers were treated to well-prepared meals.