and he adds - At 07:52 PM 6/7/2007, Edward Loizeaux wrote:
"Water pans on curves are just not correct -- I don't think." Think again. I would agree with you that most were built on tangent track but look at this one on page 2 of this article: http://jimquest.com/writ/trains/pans/scoop.htm Although it''s mostly PRR info, there is some NYC references too. It does cover most of the development of water pan technology here and abroad. There is more NYC (albeit Michigan Central) on this page: http://www.michiganrailroads.com/RRHX/WaterStations/WaterStationMenu.htm I have a soft cover book on the NYC's main line pan locations but it eludes me. If and when I find it I'll pass along the info. A track pan model is intriguing as it is not just a water trough but a whole system including the pan and its surrounding details, (piping, tiles, signals etc.) water supply and boiler house. They weren't all the same. Some locations had four pans, some only two and the pump and heating plant were proportional as to the requirements. So it would be more than just plunking a pan between the tracks without the ancillary equipment. Since the power house would be fairly small, an adapted H0 structure could be used and I've used painted macaroni used for piping on other buildings (uncooked of course - cooked if you're hungry!). Roofing tiles for the overflow barriers, Plastruct (or similar) shapes for the pans themselves and of course, the whole area would be given a wet look. I did find some dimensional data fora typical NYC pan: "In the final design of these pans on the New York Central, each pan, placed between the rails at the center line, was 24 inches inside width and contained water 7 inches deep. The length of the pans varied from 1,400 feet at Schenectady, East Palmyra, and Wende, to 2,500 feet in freight tracks 3 and 4 at Rome. The top of the pan was 1 inch below the running surface of the rail. The pan was formed of sheet metal and a 1-1/2 inch angle was applied to the top of the pan, facing inward. A ramp was built into each end of the track pan, together with a safety rail extension beyond each end, as a protection against premature or late operation of the water scoop. The scoop was adjusted to dip 5 inched (5-1/2" maximum) into the water. As the locomotive approached the track pan, the engineer would signal the fireman as they passed a lunar white signal at the beginning of the pan, and the fireman would lower the scoop by operating a valve or pushing a button on the front wall of the tender. Another signal from the engineer as they passed a blue or purple signal at the other end of the pan, and the fireman would raise the scoop." A bit of trivia: In the hey-day of steam this operation was called "scooping water." But back in when the system was new, it was called "jerking water." Because they were located away from scheduled stops, the towns where the pans were located got the ignominious nickname "Jerkwater Town," which among other things, implied that the train didn't stop there. Raleigh Emporium Pictures http://www.emporiumpictures.com/ [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/S-Scale/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/S-Scale/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
