miles from a town or the railroad, in the mid- dle of a blizzard, and have 15 men to feed. Besides, you would get into a lot of trouble, and I think we ought to try to settle this some other way. Let’s go talk to Franklin.’ “He agreed, and we went over to the cook-


shack. There were a good many abandoned farmhouses in the area where we were working, left by settlers who had given up and gone Back East, and we had set up the kitchen in one of these houses instead of in a tent. I told the cook exactly what Jones had said to me. His face turned about the color of the snow outside, and he fingered a meat cleaver nervously, but after a few seconds he laid it down and said he had flown off the handle and was sorry about the whole thing. After some further apologies, I asked Jones if he was satisfied and he said just forget it. “Two weeks later, we moved in to the rail-


road at Hartland. The cook left the same day under his own power.” (Used with the per- mission of the University of Oklahoma Press) A Reader Writes: Gerald Hook, from Arkansas and with 36 years in service — 28¹⁄₂ with Kansas City Southern and 7¹⁄₂ with the Dardanelle & Russellville, wrote recently to describe his accidental encounter with Amtrak car No. 8400: “We took No. 48/448 (Lake Shore Limited)


from Chicago to Worcester, Mass., but be- cause of my wife’s health, we rode in the handicapped room on the Boston sleeper and took our meals in our room. That train carried a Heritage dining car. When we re- turned to Albany from Worcester several days later on No. 449, our section arrived in Albany a half hour before No. 49 came in from New York. At first, I didn’t think it was No. 49’s New York section when it arrived because it lacked the Heritage dining car. I was surprised, when they doubled us over, to learn we had the Viewliner dining car. We had a great dinner aboard No. 8400 and at breakfast the next morning as well. An Am- trak crew member said the car was on its maiden trip after extensive rebuilding at Bear, Del., and that it was being assigned to 48/49.” “We were in for a second treat as well. Be- cause there were 11 days between our east-


and westbound trips, we were treated to two different menus as the cycle had rolled over.” As an aside, Hook noted, “The food was


good on the Southwest Chief between Kansas City and Chicago and on the Lake Shore Limited going to Worcester. The most pleas- ant surprise was the cold entree dinner served on No. 448 after leaving Albany. We both chose Cold Tenderloin Medallions, served with several slices of tomato and white cheese — likely Mozzarella, both about three inches in diameter, and a delicious Risotto with a delicate sauce. It was great! And to think they put that on the Boston café car in Chicago the previous evening!” Meanwhile, Amtrak confirms that a new


single level dining car (No. 8400) was recent- ly introduced on the Lake Shore Limited, to continue as an on-going test. It is likely to undergo further galley changes, but is simi- lar to what will be introduced to the fleet. The big change to the car is that it employs a cart style delivery system for stocking the galley, which has proved so successful on Acela for the past 11-plus years. The carts are either refrigerated “chiller carts” or they are dry stored carts. Otherwise, the galley it- self is fairly standard in that it will have a flat top griddle, warming drawers, some freezer space, steam-table, convection oven, microwave ovens and a dishwasher and three compartment sink. They have also in- troduced a heat lamp to help maintain warm temperatures in the galley pick-up area. A Good Idea Continues: Amtrak is


again offering a holiday turkey entrée spe- cial meal on board all Long Distance Service routes over the two fall holiday periods, for three days over Thanksgiving, and three days over Christmas. This was an idea the late Tim Costello adopted from a common practice of railroad dining car departments of yore to comfort travelers who found it nec- essary to be en route on one of the holidays. Loco Vino: The folks at TrainWeb.com


have been making a concerted effort to es- tablish La Plata, in north central Missouri, as a railfan haven. Under the banner of Sil- ver Rails Country (www.SilverRailsCoun- try.com), properties as diverse as the Depot Inn & Suites, with its adjacent Chris Guen- zler Millionth Mile Rail Lookout Point and


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Montreal Streetcars Volume 4:


“Work & Service Equipment”


BY J.R. THOMAS GRUMLEY 52 pages; 99 photos


(33 photos in colour including covers) 8.5” X 11” soft cover landscape format


$24.95 (all ppd.,taxes included)


Tom takes us on a descriptive journey covering the infrequently seen work and service equipment. While working mainly in the background, this was the equipment that kept the system running smoothly both winter and summer.


Levis Tramways


Company BY


J.R. THOMAS GRUMLEY 36 pages


55 photos (colourized covers)


8.5” X 11” soft cover landscape format $23.95 (all ppd.,taxes included)


This book covers the entire history of the streetcar system which operated on the south shore of the St. Lawrence River across from Quebec City. Includes colour insurance maps, a complete roster & a detailed map highlighting the routes as they existed in 1926.


(U.S. Orders in U.S. Funds) Send Cheque or Intl Money Order to:


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