Posted by: "Paul" Malcolm I guess the first thing to do is that we need to agree to disagree. It appears that your experience with the Central was different than mine with the SP. You have not

wrote: One thing to keep in mind is that we are not seeing all the parts of these roofs when we look at photos. The Hutchins "Dry Lading" roof consisted of special steel carlines that supported the

But when when the Alcohol content reaches 17/18% NO YEAST can exist in wine. I have a friend in the Seattle area that makes 200 gallons of wine a year and he allows his wine to work until the

Larry, Bruce and friends, The main enemy of fermented wine shipped in bulk is bacteria. Certain common bacteria turns wine into vinegar. Bruce is probably right about stray yeast dying in the

Richard, Can you tell us any more about the California Despatch wine cars (dates, routing, users, number and type of cars, anything). I remember the Red Caboose R-30-11/12 refrigerators lettered for

Anyone out there work as a volunteer or frequently visitis the Illinois Railroad Museum?? I would love to find someone who can take one or two digital shots of a detail on one of the pieces of

For those of us following the pickle car posts, there is a picture of part of the Ma Brown pickle plant in Chicago on page 85 of Classic Trains Steam Glory 2, sadly with no pickle cars visible. But

Too bad - any thing like it, if set in the steam era, would be a huge resource..... Rob

A private message I recently sent to Paul Lyons read, in part: The question seems to be when/whether they were re-roofed with Hutchins or similar all steel roofs. I have two photos of these cars,

Todd Horton wrote: Todd, there was more than one version of the Hutchins roof, and I would hesitate to assume the Accurail model is the most common one. Tony Thompson Editor,

The reason that these cars were thought to have the Hutchins Roof is because of the end caps where the roof meets the car side. Supposedly this is a spotting feature of the Hutchins Roof. I was

Thanks Bruce & Larry. My wife is the wine-maker, not me! KL

Because when you ship Juice it will pick up WILD yeast and start the wine making process. You no longer have juice. If you have ever made home made wine you would understand you must kill the wild

Kurt, As any home brewer/vintner knows, a high degree of cleanliness prior to fermentaition is an absolute requirement. The grape juice has sugars that are fermentable and any contamination by wild

Oops--forgot to sign that last post Brian Leppert Carson City, NV

Tony and list, here's a few more facts to add this topic. 1.C of G Annual Reports from the late 1930s specifically note that ventilated box cars were being equipped with "Murphy Pivoted All Steel

Paul, I think the closest match to this roof is illustrated on page 399 in the 1925 CBC. It's called a "Murphy All-Steel Flexible Roof", but lacks those little notches at the ends of the ribs, as

Paul, I don't know any tech names of anything other than the Murphy but, I've got photos that show the tops of these cars from the early 1930s and some from the 40s-50s. The roofs all have the same

Peter, for some reason I think it best that the words "dive-in" and "offal" should never be used together in the same paragraph, let alone the same sentence. As to the afore mentioned loads, yes they

I had a chance last month in Naperville to have a long conversation with Allen Tuten, President of the CofG Histoical Society, about their ventilated boxcar model and the roof as it relates to the