CHOOSING COLOURS

Otago Daily Times, Issue 26822, 13 July 1948, Page 5

CHOOSING COLOURS

MAIN LINE TRAINS “PLUM AND SPILT MILK” FASCINATING PASTIME FOR BRITISH OFFICIALS For the Daily Times by Harvey Blanks LONDON, July 5. A fascinating brochure has just reached me from the press office of British Railways—the new name for the nationalised rail transport system. It was all about the experimental colour system of main-line corridor trains, and sounded as though some of the latest recruits to our ever-growing civil service are having a glorious time. Travelling conditions have reached an all-time “ low,” carriages being filthy and dilapidated, service almost non-existent, and dining car meals execrable. But the pundits of the railway executive have been far too busy to attend to these matters. They have been choosing colour schemes—a different one for each of the main lines. “ Plum and spilt milk lined with bands of yellow - maroon - yellow, separated by lines of spilt milk.” That is a direct quotation from the brochure announcing one choice. All that spilt milk conveys to me is something over which it’s no use shedding tears. Exactly how its tint differs from that of unspilt milk I am at a loss to define. An artist friend of mine, after considerable thought, suggested that it might be “ a rather thin white with the faintest tinge of blue.” But that is exactly how my creamless milk ration appears when it is delivered (unspilt) of a morning. British Railways would be serving the public much better if, instead of playing aesthetic games with themselves, they set to work to improve the trains which carry tourists from Southampton to London. Tourists are now, arriving in England in large numbers, including thousands of dollar-spending Americans, and already complaints from these disgusted visitors are appearing in the press. Americans are finding that their pre-paid first class berths on the boat trains are frequently non-existent, and refunds are refused. After spending several hours struggling through the Customs and finding their seats on the train many of them feel they would like a drink. But, unlike their predecessors, British railways will not serve refreshments until the train has left the station, which may be three hours later. Then, the quota is one bottle of gin, one bottle of whisky, and 12 small bottles of beer for the entire train. Lucky passengers get one drink each. The majority stay thirsty until they reach London. ' Dinner in the dining car costs 6s, and consists usually of soup made powder, cabbage, boiled potatoes and a slice of liver sausage, and a “ trifle,” which, as I can testify from bitter personal experience, seems to be made from stale bread, a couple of currants and a spoonful of semi-liquid jellv poured over the top. Everyone knows that food is not plentiful in England, but hotels, which get a special allowance, are able to serve visitors nourishing and palatable meals. Yet the nationalised trains which are a visitor’s first introduction to England, seem deliberately to set out to give dollar-bringing visitors the worst possible impression. Labour • M.P.’s off-handedly poohpooh al criticism of the State-owned railways They travelled to Scarborough bv rail f he other week for their annual conference, and on the journey were served with wines, poultry, green peas, and a variety of Continental cheeses. “ How the menus have improved since we nationalised the railways,” they proudly commented. Of course, it was purely coincidence that that particular menu was served on that particular train on .that particular trip.