Tuesday 17 May 2011

Monticello Railway Museum
























Had a slight change of plans to day and swapped the Saturday and Sunday plan around due to an open day at the IRM for boy scouts to day. Had a 2 hour drive South it started off with some misty rain but got very wet as we went along, wipers on full. We had planed for coffee and doughnuts for breakfast but was too wet to get out of the car finally having a late brunch when we arrived at Hardie's which is a small burger chain, had a BBQ turkey burger. Finding the station about a block and a half away we drove up and parked and looked around but the place looked deserted, there were 3 other waiting to, a few minutes later we heard the locomotives horn closely followed by its arrival. The train was

6789 FA1 CN
892 Combine IC
2541 Coach RI
1907 Open NKP
2834 Caboose WABASH

We ran backwards without a run around past the museum sight and then drew forward in to the platform. By now it had started to rain again, having photographed the equipment in the station pavilion we made our way to the museum sight, taking pictures of every thing around. As we rounded one corner a volunteer ask us what we were doing and what we were interested in, after explaining we were from the UK he became our guide around the sight, visiting the cab of there steam loco which burns waste motor oil which they were just bringing up to pressure to do some adjustments, he also took us around the locked up storage shed and trough a private car and an aquarium car, we were chatting so much we almost missed the last train back to where we parked the car. The journey back we went for the shortest route which took us down some very quite roads through lots of farm land. Just over half way back we did finally make a doughnut stop at dunkin doughnut. We decided on just a sandwich for tea, but in the US there is no suck thing, we called in to Al's Beef and had a big Al, A torpedo roll stuffed with slow cooked thin sliced beef, I had mine with melted cheese, sweet peppers and fries, and then the best bit I had it 'wet' where the give it a dip in the gravy/juices its cooked in

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