Tony what you say is true. Which is why I suggested that some of that meat arriving on the highline may have traveled first on the NKP before it went to the NYC. To get to the branch houses on the

I was told (or assumed) the Decker meat the M&StL gave to the CGW at Marshalltown was bound for KC. I would need to refer to time tables to make sure. The CGW cars were put just ahead of the caboose

The hottest train on the Canada Division of the NYC was NY-4. AFAIK, it ran Chicago-Elkhart-Jackson-Detroit-St. Thomas-Niagara Falls, NY, then on the Falls Road Line to Rochester, joining the "Water

Mark; No, go ahead, but if you would, you should approach Nick with a copy of that article, and some photos of those wheels and housings. It would go a long way to explaining things.... Elden

Thanks Elden, would you mind if this is forwarded to Nick at Moloco? Might bug you later on PRR stuff as it comes along! Sincerely, Mark Morgan ________________________________ To:

Folks; I had looked at the Moloco offering earlier, and had hoped that we would get an earlier wheel, too, but we still do not seem to have any of the earlier style wheels available to us. This new

Al Brown wrote: I understand your confusion, Al, but I think you are mixing up two different things. The fact was that PRR and NYC and B&O served an awful lot of the U.S. population in, say,

On a move California to New York, you could route via the direct route (overland) or the Northern or Southern route at no additional cost to the shipper or consignee who ever was paying the bill. You

Neat stuff! And needless to say, I look forward with fascination to Bill's FGE/WFEX/BREX masterwork. That said, I used the word "northeast" narrowly, to mean the Boston-Washington corridor and New

They sure are. I placed an order the first of this month, and have received it. Al Brown, Melbourne, Fla.

Chateau Martin cars were also used between Waterford CA and New York City. Chateau Martin had a winery in Waterford and also performed car repairs there. Another winery that shipped wine for Chateau

Well. A long conversation with Ed Hawkins showed me how misinformed I was. Many, many thanks to Ed for generously sharing his time and expertise. The plans in the 9/90 MM are inaccurate with

Doug Harding wrote: Sure, and obviously produce as well as meat often HAD to travel on NYC or PRR just to reach its destination. My comments about PREFERENCES only reflect relative service

Thanks, Matt, that does nail the routing. It's similar to what we see routinely for produce reefers. Chris Frissell Polson, MT

Richard: All I have specific to that question is from one wheel report filed in Missoula, MT (4 August 1969, but germane to the discussion despite the late date): CMWX 1009, load of wine, 25 tons,

NYC served the many meat branch houses on the west side high line in New York City. So yes the NYC handled meat, it pretty much had the bulk of the meat traffic to Manhattan/New York City. But it

Both of the lists came out of the same official YVT file. I also noticed the differences between the two. I wish the file had more but that is all I have found. The Yakima Valley Museum has this

I think the new Kadee 70 ton Barber S-2-B is almost exactly right for the SP flats (the prototype had S-2-A-0 trucks, whatever those were). The Red Caboose Barber S-2-A is a decent model too, as

Rich, A picture of MKT 97193 definitely shows a rectangular panel roof. Also, be aware that there are at least two distinctly different looking "dartnot" ends -- for example the ends on the Rock

Bill at Red Caboose informed me that he intends to run some SP F-70-7 flat car KITS this summer, with Accurail "Bettendorf" trucks. These kits have been hard to get the last few years. No word about