Doug, I should have been more clear when I wrote "Chicago was another gateway". Chicago was another gateway between the Eastern and Western Territories. Divisions were an arcane example of the importa

Confirming what Fred Crissey said, divisions of revenue between railroads were not governed by the ICC (at the time), they were privately negotiated between carriers. When Michigan Northern Railway to

One of the Chief Wawatam's many claims to fame is that it was the last hand-fired coal burning vessel in US commercial service. Normally, as Dan posted above, the forward pair of boilers which supplie

Hammond, LA, on the IC main line, was another loading station for strawberries. The reefers were pre-cooled, having been iced at the division point and shops at McComb, MS. Destined mostly for the Chi

Look up Milorganite. It is a processed product of the City of Milwaukee's sewage treatment system. Sold since 1925. Popular use is as a bagged fertilizer for lawns and golf courses. Michigan Northern

The REA commission revenue a local railroad freight agent received was a consideration when bidding to hold a particular station. A PRR agent, who never had the seniority to hold the job, told me abou

Raw sugar (brown) from southern Louisiana sugar mills was shipped in tired 40' boxcars to refineries in New Orleans to be reprocessed into white sugar. Loaded in both ends, the doors were often left o

In the series of photos, an overexposed image shows the interior end of the car and the roof. Some roof supports (purlins) show damage from having been struck from below. My speculation is that due to

It is my understanding that the X on boxcar doors on at least the CNW meant the cars were in restricted service. Called "trap cars" on the CNW, one of the assignments was transporting display goods to

The bagasse that wasn't used as boiler fuel was shipped by rail after being baled into cubes roughly three feet on a side. In Louisiana, the destination was a Johns-Manville plant in Harvey, LA, a sub

As a student, I worked part time in the school's butcher shop. Beef was never frozen. My recollection is that the old rule of thumb was that beef carcasses were hung for 21 days to improve the tendern