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Milk was once an important commodity for the railroads. Before refrigeration became mainstream, high-speed delivery was critical. Trains carried butter, milk and cheese from small town collecting stations and creameries to the production creameries in the big cities. In Milk Trains and Traffic, explore how these creameries operated, how dairy products were processed, and how everything evolved over time. Understand all the aspects of milk and dairy traffic through the use of photography in the only book on the market dedicated to milk trains and operations. This book is a key source for railfans and rail historians, as well as modelers who want to add creameries or milk platforms to their layouts.
Jeff Wilson demonstrates how to model several rail-served industries with insights, photos, and guidelines. Includes an overview on coal customers, milk, paper, breweries, merchandise traffic, and iron ore.
From the late 1800s to the 1960s, the railroad industry faced a unique challenge: What was the best way to ship fresh produce across the U.S. to prevent spoiling? Produce Traffic & Trains looks at the development of refrigerator cars and how their development led to wide-scale growing and shipping of produce. Covered topics include: The development of refrigerator cars, car fleets, and produce terminals. Harvesting, loading, shipping, and delivering fresh produce, and later frozen products. Running express trains, making ice and icing stations, and carrying out perishable operations.
Originally published in 1966, this work by G. E. Fussell is a thorough examination of the role played by the English dairy farmer over the past four hundred years. Beginning his study with the cow he gives an account of the improved breeding and feeding methods that make today's cow a totally different beast to that of the Tudor farmer. A chapter is devoted to the cultivation of fodder crops and another to the comfort of the cow for, as the author states, pleasant conditions are an important factor in encouraging its productivity. The dairy industry, no less than any other in the nineteenth century, was the scene of numerous devices and inventions designed to improve milking methods. This, together with the development of the sale of milk in a liquid form, is discussed in later chapters. The practical difficulties of transporting milk had until about 1850 caused the major part of the milk produced to be turned into butter and cheese and the varying products of differing regions are fully described. Towards the end of the nineteenth century, however, the number of dairies prepared to retail milk grew in number to accommodate an ever increasing rate of milk consumption. Numerous farming textbooks published during the period and contemporary descriptions of the farming scene form the background for this scholarly appraisal. No other book has treated the English dairy farmer in such detail and, in drawing upon such a wealth of illustrative material to support his conclusions, G. E. Fussell has produced a work which will be valued by all agricultural historians.