The Saint Paul globe., 1905-01-29

truck. He carries in and slows away
| the bedding in the places made to re-
ceive it and draws from the company
store an additional supply of linen to
carry him over the trip.
He has to inspect his supply very
carefully, for when he has given his
receipt for 1t to the storekeeper he is
responsible for 1t and must make good
any shortage. When all is again in
shipshape he reports the details to his
conductor and prepares for the next
move.
This is to have his gas reservoirs
stocked. The tanks are large enough
to carry a supply for twenty-four
hours consecutive use of the lights.
The tank is connected up with duct
from the gassing plant and the oil gas
is pumped into it until the Indicator
shows the contents of the tank to be
of density of about eleven atmos-
pheres. This requires some pressure,
which is supplied by a motor pump
run by steam.
The sleeper is then ready for MAX
ing up, as clean as new pin, and with
heat, water and light supply on board
sufficient to accommodate the usual
number of passengers during the trip.
On the trip to the Pacific coast, of
course, the water tanks are filed many
/ times and the car is "gassed" at con-
venient points along the route. Some
of the cars are lighted by electricity,
which relieves the company of the
Necessity of gassing, but as general
thing the day coaches are gas burn
ers, as well as many of the sleepers.
Preparing the Diners
The dining car preparations for a
trip are even more complicated than
those Of the others. For in addition
to the cleaning process and the sup
plies of linen and water, the stocks of
the car have to be checked and main
tanned at certain level.
The steward makes up a list Of what
is required to bring up the stock to
proper one, and this is handed in to
the storekeeper, who fills the order
about the same as it would be in
frst-class grocery and market. Meat,
poultry, eggs, canned goods and dry
groceries are handed out and receipted
for, and when they have been placed
in the car an INSPECTOR makes the
rounds and sees that everything is all
right for the trip. The diners as a
general rule make much shorter runs
than the other cars, and their stay on
the trains is usually timed to the re-
quirements of the passengers. In some
cases a. diner will run clear through.
but in ordinary traffic it is cut out
after the usual hour for meals and is
taken back on a train running in the
opposite direction.
All along the line of a big railroad
there are. commissary stations, where
the dining cars can be restocked with
perishable food supplies.
The Great Northern railroad uses
acetylene gas instead of the. Pintsch
product, but in other respects it ham
dies its cars at the terminals about
the same as the Northern Pacific. The
North Western uses more water and
no formaldehyde in cleaning its cars,
and, save for the cars that are leased
from. the Pullman company, which are
for the time being practically the prop
erty of the road, it cleans the exterior
Of the coaches with a water brush.
similar in patterns to the air brush
used on the interior of the cars of
other roads.
The Milwaukee owns its own sleep
ers and diners, and the Pioneer Limit
ed and Fast Mail are subjected to
careful treatment at each end of the
line. Just what is done in the way of
sterilizing the upholstery and fabrics
of the interiors is secret, but the light
color of the outsides of the cars speaks
eloquently for the efficiency of the
cleaning system. whatever it is.
The Great Western, Minneapolis &