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Place : Venice, Italy
Camera : Nikon F-801
Lense : Nikkor 135mm 1:3.5
Film : Expired Fujichrome 100 (1990)
Autosave-File vom d-lab2/3 der AgfaPhoto GmbH
This photograph, which comes to you by courtesy of the letter R, is my eighteenth picture for the February Alphabet Fun: 2021 group.
From my first wet plate session of 2013. A bit more windy and overcast than I was hoping for, but it felt good to be back in the flow.
Quarter plate black trophy aluminum. Star Camera Company Anthony-style camera; J. C. Somerville # 2 lens.
I haven't look up the name yet...just brought them home. 4 dinner plates and 4 b&b. I love this pattern!
Parámetros :: Parameters :: Paramètres: Fuji FinePix SL1000; ISO 400; -2 ev; f 2.9; 1/12 s; Fuji lens, 4 mm.
Título :: Title :: Titre ::: Fecha (Date): Plato con 40 años :: Plate 40 years old :: Plateau avec 40 ans ::: 2015/04/04 18:19
(Es). Historia: León. España. Hay dos cosas importantes en esta imagen: el bollo sueco de cardamomo (receta de Ibán Yarza) y el plato. La receta es excelente, el resultado sorprendente, sabor, textura y delicadeza.
El plato es importante por su historia personal. 40 años atrás en Alemania mis padres trabajaban en una Base Militar de la OTAN. Les oía decir que la vajilla que se usaba en los comedores militares era de una calidad que nunca antes habían visto en España. En aquellos años 60 no era normal tener acceso a estos productos en España, antes de irse a trabajar como emigrantes a Alemania, y les sorprendían. Se podían calentar a elevadas temperaturas introduciéndolos en el horno y no rompían, con gran consistencia y espesor, acompañados de unos grabados que no se quitaban después de muchos lavados en aquellos enormes lavavajillas. Mi hermano y Yo, con aquellos años, no comprendíamos su sorpresa..¡Era sólo un plato! ¿No?. Pues ya está, un plato.
Pero alguno de aquellos platos llegaron a España con nuestra vuelta a casa. Hoy, después de esos 40 años, más los que la vajilla tuviera antes, siguen estando casi como estaban; han perdido un poco del grabado y eso es todo lo que han dejado en el camino. Si se caen al suelo se desprenden muchas esquirlas extremadamente pequeñas, finas, agudas, difíciles de localizar y con un poder cortante muy alto, lo que las convierte en bastante peligrosas. Algunas de ellas aparecen meses después en alguna rendija allí donde los armarios se unen con el suelo. Algunos años después, cuando por los estudios que cursaba tenía mucho contacto con elementos de vidrio en el Laboratorio de Microbiología, conocí técnicamente el origen de su calidad. Por detrás estaba indicado el origen de las sorpresas: "Pyrex® Tableware by Corning. Made in USA". Hace esos casi 50 años aquello no era habitual en España.
El bollo de cardamomo es lo otro importante. Recomiendo el libro de Ibán Yarza: Pan Casero. Hace meses que ya no compro pan por culpa de ese libro. A poco que comiences a hacer tu pan en casa, quitándote ese miedo infundado a amasar, a tener masa madre, a poner cosas sorprendente dentro del pan… entonces verás que el pan es una de esas cosas importantes y divertidas que te has perdido si no lo haces tu mismo. No lleva tanto tiempo como se piensa, si tienes panificadora gran parte del proceso lo puede hacer ella sola cuando Tú no tienes ese tiempo, te permite panes con diversidad de combinaciones, especias, introduciendo verduras… Cuando llegó la panificadora a casa lo primero que me dijeron es: "¿A dónde iba con ese trasto? Lo vas a usar dos veces y luego acabará en un rincón". Hoy ha desplazado el espacio de la Thermomix que sólo se saca en el momento en que se va a usar, porque el sitio ahora está reservado para "el aparato que ayuda a hacer el pan y la masa de la repostería"… ¡Ah!, también puede hacer mermelada.
La masa de esos bollos se puede hacer a mano, pero ese día tenía un heridas en varios dedos debido al frío de las noches que salgo con Fray y la hice con la panificadora, luego el cocido fue en el horno donde la bollería sueca es diferente a la tradicional española: en este caso el horno suele cocer a 250 grados durante 6 o 7 minutos. Hay que estar vigilando el proceso casi sentado delante del horno o se quemarán. Llevan harina, levadura, azúcar blanco, azúcar moreno (a ser posible mascabado), sal, leche con mantequilla, semilla de cardamomo molidos, huevo para pintar y opcionalmente comino y almendra laminada. En 2 o 3 intentos le coges el punto y… puedes llegar a coger mucho peso, o hacer que lo cojan los demás.
Toma: Estaba con el ordenador y el hambre comenzaba a rondarme. Fui a la cocina y me acordé de que los había hecho el día antes. Tomé uno, el plato y volví al ordenador. Lo puse a la derecha, debajo de la lámpara y mientras lo miraba para comenzar a dar cuenta de él me vino a la mente la historia del plato. Aparté un poco el teclado, coloqué mejor la lámpara, preparé un poco la escena con algunas sombras dejando el reflejo y brillo de la bombilla y me fui a por la Fuji FinePix SL1000. Después, lentamente, fue acabándose el bollo. No hubo migas.
Tratamiento: Con Aperture. Original en JPG. El formato lo adapto para colocar el objeto ligeramente a la derecha, cortando el brillo de la bombilla. Oscurezco toda la escena para dar relevancia al plato. Modifico los histogramas por colores para marcar mejor el verde del grabado. Elevo ligeramente la vibración de color.
¡Eso es todo amigos!
(En). The History: León. Spain. There are two important things in this image: the Swedish bun of cardamomo (Ibán Yarza's recipe) and the plate. The recipe is excellent, the surprising result, flavor, texture and sensitivity.
The plate is important for his personal history. 40 years behind in Germany my parents were employed at a Military Base of the NATO. It heard them saying that the china that was used in the military dining rooms was of a quality that before they had never seen in Spain. In those years 60 it was not normal to have access to these products in Spain, before to being going to work as emigrants to Germany, and they were surprising them. They could warm up to high temperatures introducing them in the oven and they were not breaking, with great consistency and thickness, accompanied of a few engravings that were not eliminated after many washes in those enormous dishwashers. My brother and I, with those years, we were not understanding his surprise .. it was only a plate! Not?. Since already it is, a plate.
But someone of those plates they came to Spain with our come back home. Today, after these 40 years, more that the china had before, they continue being almost like they were; they have lost a bit of the engraving and it is everything what they have left in the way. If they fall to the soil there become detached many extremely small, thin, sharp splinters, difficult to locate and with a cutting very high power, which turns them in dangerous enough. Some of them appear some months later in some split there where the cupboards join with the soil. Some years later, when for the studies that it was dealing it had very much I contact glass elements in the Laboratory of Microbiology, I knew technically the origin of his quality. Behind the origin of the surprises was indicated: "Pyrex Tableware by Corning. Made in USA". It does these almost 50 years that one it was not habitual in Spain.
The bun of cardamomo is the important different thing. I recommend Ibán Yarza's book: Domestic Bread. For months already I do not buy bread through the fault of this book. To so that you begin to do your bread in house, taking from you this groundless fear of kneading, of having mass mother, of making things surprising inside the bread … at the time you will see that the bread is one of these important and enterteining things that you have got lost if you do not do it your same. It does not go so much time like thinks, if you have baker machine great part of the process can do it she alone when You do not have this time, allows you breads with diversity of combinations, spices, introducing vegetables … When the woman baker came to house the first thing that they said to me is: "Where You go with this utensil? You it are going to use two times and then it will finish in a corner". Today it has displaced the space of the Thermomix that only is extracted in the moment in which it is going to be used, because the site now is reserved for "the device that helps to do the bread and the pastry dough" … Ah!, also it can do jam.
The mass of these rolls can be done by hand, but that day had wounds on several fingers due to cold nights I go out with Fray and I did with the bread, then the stew was in the oven where the Swedish pastries is different the Spanish traditional: in this case usually bake oven at 250 degrees for 6 to 7 minutes. It is necessary to be monitoring the process almost sat in front of the oven or they will burn. They take flour, yeast, white sugar, brown sugar (to being possible mascabado), go out, milk with butter, seed of cardamomo ground, egg to do and optionally cumin and laminated almond. In 2 or 3 attempts you take the point and … you can manage to take very much weight, or to do that they it take the others.
Taking up: It was with the computer and the hunger began to court me. I went to the kitchen and remembered that had done them the day before. I took one, the plate and returned to the computer. I put it to the right, under the lamp and while it was looking at it to begin to liquidate it, the history of the plate came to my mind. I separated a bit the keyboard, placed better the lamp, prepared a bit the scene with some shades leaving the reflection and sheen of the bulb and I went away for the Fuji FinePix SL1000. Later, slowly, the bun was ended. There were no crumbs.
Treatment: With Aperture. Original JPG. The format I adapt it to place the object lightly to the right, cutting the sheen of the bulb. I get dark the whole scene to give relevancy to the plate. I modify the histograms for colors to mark better the green one of the engraving. I raise lightly the vibration of color.
That's all folks !!
(Fr). Histoire: León. L'Espagne. Il y a deux choses importantes dans cette image : le petit pain au lait suédois de cardamome (recette d'Ibán Yarza) et le plateau. La recette est excellente, le résultat surprenant, le goût, la texture et délicatesse.
Le plateau est important par son histoire personnelle. 40 ans derrière en Allemagne mes parents travaillaient dans une Base Militaire de l'OTAN. Il les entendait dire que la vaisselle qui s'employait dans les salles à manger militaires était d'une qualité dont d'avance ils n'avaient jamais vu en Espagne. Dans ces années 60 ce n'était pas normal avoir l'accès à ces produits en Espagne, avant de partir pour travailler comme émigrants en Allemagne, et ils les surprenaient. Ils pouvaient se chauffer aux températures élevées en les introduisant dans le four et ils ne cassaient pas, avec une grande consistance et une épaisseur, accompagnés de quelques gravures qui n'étaient pas éliminées après beaucoup de lavages dans ces énormes machines à laver. Mon frère et Je, avec ces années, nous ne comprenions pas sa surprise.. Un plateau était seul! Non ?. Puisqu'il est déjà, un plateau.
Mais un de ces plateaux ils sont arrivés à l'Espagne avec notre tour à une maison. Aujourd'hui, après ces 40 années, plus que la vaisselle avait d'avance, ils continuent d'être presque comme ils étaient; ils ont perdu un peu de la gravure et cela est tout celui qu'ils ont laissé dans le chemin. S'ils tombent au sol beaucoup d'esquilles se détachent extrêmement petites, fines, minces, difficiles de trouver et avec un pouvoir coupant très haut ce qui les change en assez dangereuses. Certains d'entre elles apparaissent des mois après dans une fente là où les armoires se joignent avec le sol. Quelques années après, quand aux études dont il suivait un cours j'avais beaucoup de contact avec éléments en verre dans le Laboratoire de Microbiologie, j'ai techniquement connu l'origine de sa qualité. Par derrière l'origine des surprises était indiquée : "Pyrex Tableware by Corning. Made in des USA". Il fait ceux-ci presque 50 ans cela n'était pas habituel en Espagne.
Le petit pain au lait de cardamome est l'autre important. Je recommande le livre d'Ibán Yarza : le Pain Domestique. Des cela fait déjà mois que je n'achète pas déjà de pain par faute de ce livre. À peu que tu commences à faire ton pain dans une maison, en te retirant cette peur sans fondement à amasser, à une mère avoir une masse, à mettre des choses surprenant à l'intérieur du pain …, alors tu verras que le pain est l'une de ces choses importantes et amusantes que tu t'es perdu si tu ne le fais pas même. Il ne porte pas tant de temps comme on le le te permet des pains avec diversité de combinaisons, d'épices pense, si tu as une machine à pain une dépêche elle peut le faire seule quand Tu n'as pas ce temps, en introduisant des légumes … Quand la machine à pain est arrivée à une maison le premier qu'ils m'ont dit est : "Où allait-il avec cette vieillerie ? Tu il vas utiliser deux fois et tout de suite il finira dans un coin". Aujourd'hui il a déplacé l'espace de la Thermomix qui enlève seulement dans le moment dans lequel il part pour user, parce que l'endroit est réservé maintenant pour "l'appareil qui aide à faire le pain et la masse de la pâtisserie" … : Ah!, il peut aussi faire une confiture.
La masse de ces rouleaux peut être fait à la main, mais ce jour-là avait des blessures sur plusieurs doigts en raison de nuits froides je vais à Fray et je ai fait avec le pain, puis le ragoût était dans le four où les pâtisseries suédois est différent l'espagnol traditionnel: four dans ce cas généralement cuire au four à 250 degrés pendant 6-7 minutes. Vous devez être en train de regarder la presque assis en face du processus de four ou brûler. Ils farine, la levure, le sucre blanc, cassonade (de préférence mascabado), le sel, le lait, le beurre, les graines de cardamome moulue, peinture à l'oeuf et le cumin éventuellement laminé et d'amande. Dans deux ou trois tentatives prendrez-vous le point et ... vous pouvez obtenir pour attraper beaucoup de poids, ou ont-ils attrapent autres.
Prendre: Il était avec l'ordinateur et la faim commençait à faire une ronde de moi. Je suis allé à la cuisine et me suis souvenu de ce qu'il les eût faits le jour d'avance. J'ai pris l'un, le plateau et suis revenu à l'ordinateur. Je l'ai mis à la droite, au-dessous de la lampe et tandis qu'il le regardait pour commencer à le liquider, l'histoire du plateau j'est venue à l'esprit. J'ai écarté un peu le clavier, ai placé mieux la lampe, ai préparé un peu la scène avec quelques ombres en laissant le reflet et l'éclat de l'ampoule et suis parti par le Fuji FinePix SL1000. Après, lentement, le petit pain au lait s'est terminé. Il n'y a pas eu de miettes.
Traitement: Avec Aperture. Origine JPG. Le format l'a adapté pour placer l'objet légèrement à la droite, en coupant l'éclat de l'ampoule. J'obscurcis toute la scène pour donner une importance au plateau. Je modifie les histogrammes par des couleurs pour marquer mieux le vert de la gravure. J'élève légèrement la vibration de couleur.
Voilà, c'est tout!
Spotted on the main street of Jaca, my first plate from Salamanca, a province located in the Western part of the country, next to Portuguese border!
'Second Hand' Suffer Plate 2011.
Will be in exhibition at (It’s) What’s on the Outside that Matters (?) exhibition at Newport Museum & Art Gallery from the 17 December 2011 – 25 February 2012.
© By Karen Ryan
Enjoyed at Full Moon Bar-B-Que in Birmingham, Alabama 😉 Brisket with Collard Greens and Mac & Cheese. Yummy!
Ei gente! Fiz mais um gradiente essa semana, pra não perder o costume haha. Usei o Pixel Turquoise the Noise, um esmaltinho muito bom que vende na Ulta Beauty, mas como o vidrinho é pequeno, o pincel não é muito bom. Com duas camadas cobriu muito bem, depois usei uma esponjinha de make. Matizei com o Ulta Blue Holiday. TC por cima. Pra carimbar usei a plaquinha hehe 056 e o Hits C06.
Beijos!
My first plate from Split, near the Adriatic Sea, spotted at Belgrade Airport. Croatian plates are quite common in Serbia!
Distance from home: 800 km.
8X10 Wet plate collodion ambrotype over clear glass, black painted on the back
shot with fatif view camera, Rodenstock Sironar 1:6,8/360mm (6 836 747). Ott: Compur 3.
f/8; 80 sec
Quinn's new Guy recipe. Developer: stand ferrous sulphate Nitric acid added. Fixer: thiosulfate 15%.
Sandarac varnished
Scanned Epson V750 pro
This image has been digitised from Queensland State Archives, Series ID S2149: Railway Glass Plate Negatives - Queensland Rail Heritage Collection. It is one of the images depicting the many stations, bridges and tracks that people and goods travelled from, on and through all over the Queensland Rail network.
Roma Street Railway Station occupies a 0.55ha site within the extensive Roma Street Station transit complex, located on the western side of the Brisbane central business district. The substantial masonry station building (1875) is set back from and faces Roma Street (although partially obscured by later development), and has a prominent centred entrance to the front (south) and a platform along the rear (north). A later platform and awning to the south is associated with the former Country Station development (1939/40).
Features of Roma Street Railway Station of state-level cultural heritage significance are:
Station building (1875)
Platform (1875)
Country Station platform and awning (1939)
Views
The state-level periods of significance of the place are layered and relate to its origins and use as a passenger station (1875-1940) and railway design, traffic and management offices (1875-1974), and the establishment of the former Country Station (1939/40).
A large iron-roofed shelter (c1980) to the east of the station, small buildings to the west, and a lift, stairs and escalators accessing the modern subway below, are not of state-level cultural heritage significance.
The Roma Street Railway Station was opened in 1875 as the first Brisbane Terminal Station for use on the Brisbane end of the Southern and Western Railway Line from Ipswich. The two-storey station building was designed by Francis Drummond Greville (FDG) Stanley, the Colonial Architect and Superintendent of Public Buildings, in 1873 and built over the next two years by Brisbane builder, John Petrie. The station operated as the Brisbane terminal station until 1889, as a major passenger and administration station until 1940, and Brisbane’s primary railway goods facility until 1991. It served as offices for the Queensland Railway Department (later Queensland Railways, later Queensland Rail) staff for over 100 years, and is the one of the oldest surviving railway buildings in Queensland.
In the Australian colonies, governments fostered the development of railways as a means of developing the country and encouraging settlement. It was argued that rail would reduce freight costs and save travel time for passengers.[1] Queensland’s first railway survey was undertaken by the New South Wales Government in 1856, and following separation, Queensland Parliament passed the Railway Act in 1863, enabling railways to be constructed in the colony. The railway network developed along decentralised lines extending from ports to pastoral and mining centres. The first line, between Ipswich and Bigge's Camp, 34km west of Ipswich (later Grandchester, QHR600729), was opened in 1865. This was the first stage of the four-stage Southern and Western Railway project which linked Ipswich to Toowoomba in 1867, Warwick in 1871, and Dalby in 1878. New railways opened west from Rockhampton in 1867 (the Northern Line, later renamed the Central Railway), west from Townsville in 1880 (the Great Northern Line), Cairns in 1887, and south from Normanton in 1891.
The Southern and Western Railway served the pastoralists and industrialists of Ipswich and the Darling Downs, and was primarily for goods, rather than passengers. With the railhead at Ipswich, a railway to Brisbane was not initially considered essential, as goods could be shipped from Ipswich to Brisbane’s port for export. However, the Bremer and upper Brisbane rivers could not cope with large shipping, and lobbying began for an extension to Brisbane. A preliminary survey of possible lines was completed in 1865,[4] but concerns over the extension’s financial viability put work on hold. A Royal Commission on Railway Construction was called in the 1870s, and recommended the extension: the business generated by it was likely to be profitable, and the colony’s economy, which had collapsed in the mid-1860s, had been bolstered by the Gympie gold rush and was better able to afford new infrastructure.
The extension between Ipswich and Oxley was approved in August 1872,[6] and, the first sod on the extension was turned at Goodna in January 1873. From Oxley, two lines had been surveyed, terminating either at North or South Brisbane. After extensive debate, the route to North Brisbane, via a bridge at Oxley Point (Indooroopilly), was chosen as more cost-effective. The terminus of this route, selected by Railway Department Chief Engineer HC Stanley, was located within the Grammar School reserve at the base of the ‘Green Hills’ (Petrie Terrace). The site was unused by the school and was large enough for a major passenger station and goods yard.
The section between Oxley and Brisbane was approved in October 1873,[9] and the Government called for tenders for the construction of the railway terminus station in Brisbane. FDG Stanley, the recently-appointed Colonial Architect and Superintendent of Buildings within the Public Works Department, was the designer of the building. Stanley had commenced with the Public Works Department in 1863, serving as Superintendent of Buildings after Charles Tiffin vacated the Colonial Architect’s position. He was the official Colonial Architect from 1873-1883, when the colony, recovering from the economic collapse of the 1860s, began to invest in public buildings. Stanley’s designs, balancing classical styles and stylistic features with climate-appropriate adaptations and economic restraint, helped define public architecture in Queensland. Extant examples of major works, designed while he was Colonial Architect, include the original State Library (1876-9, QHR600177); Toowoomba Court House (1876-8, QHR600848); Townsville Magistrates Court (1876-7, QHR600929); Townsville Gaol (now part of Townsville Central State School, 1877, QHR601162); Brisbane’s Port Office (1880, QHR600088); Toowoomba Hospital (surviving kitchen wing 1880, QHR601296); post offices at Gympie (1878-80, QHR600534), South Brisbane (1881, QHR600302) and Toowoomba (1880, QHR600847); as well as the Brisbane Supreme Court (no longer extant). As Superintendent of Buildings he designed the Toowoomba Railway Station (1874, QHR600872), Government Printing Office (1873, QHR600114) and Lady Elliott Island Lighthouse (1872-3).
The Brisbane Courier provided a detailed description of the proposed Terminus Passenger Station in October 1873:
The general style of the building will be that known as the Italian Gothic order of architecture. The material used...will be pressed brick with cut stone facings, this being chosen on account of its durability and as also affording the greatest consonant with economy. The station will consist of a main building, two storeys high, flanked at each end by a single storey wing.
The building was designed to house both a passenger station and railway administrative offices. Passengers would access the station from Roma Street via a carriageway, disembarking at the station’s central carriage porch. The porch fronted a 10ft (3m) wide arcade running the length of the main building. From the arcade, passengers would enter either the first-class booking office on the east or the second-class booking office on the west, both served by a semi-circular ticket office on the rear (northern) wall. Female passengers travelling on second-class tickets could wait in a small room located along a western passage, while separate waiting rooms for first-class male and female passengers were east of the first-class booking office. Doorways in the rear wall of the booking offices and waiting rooms led directly onto the 190-foot (58m) long departure platform. Arriving passengers exited the station via a second platform across the rail line. Luggage was loaded onto trains via the luggage passage, on the eastern end of the building. The guards and porters room, staff facilities, a lamp room and stairs to the upper floor were situated in the eastern wing. The western side of the building held public services, including the telegraph office, station master’s office, and parcel and book office, accessible via a public lobby at the end of the arcade. A private staircase to the traffic managers’ office, a staircase to the traffic department, and toilet facilities were located in the western wing. An office or book stall space, in the northwestern side of the building, was accessible from the platform.
Upstairs, the offices of the traffic department, clerks, accountant, draughtsmen, Railways Engineer, Resident Engineer and contractors were accessed from a central passageway which ran almost the length of the building; with a small S-bend in the western end. An arch in the centre of the corridor marked the separation of the traffic department from the Chief Engineer’s office. Both wings hosted staircases.
The building included adaptations for the climate. The arcade sheltered the ground floor rooms from the sun, while skylights in the ceiling and a ventilated lantern provided light and ventilation to the upper floor. All public rooms and most of the offices were fitted with fireplaces. A platform shade, installed on the northern wall of the building over the platform, sheltered passengers from the weather, and was composed of material from an iron station building imported from England for use at Toowoomba. It was supported by brick buttresses at both ends of the building (extant) and on the arrivals platform (no longer extant).
Commensurate with Stanley’s design approach, materials used for the station reflected elegance but economy. Apart from the recycled iron roof trusses and columns, the building was constructed of machine-pressed bricks made from locally-sourced clay, more affordable than stone, and praised as ‘cleaner, sharper [and] finer’ than Brisbane bricks used in earlier buildings. Freestone for the building dressings and columns was sourced from Murphy’s Creek.
Construction work took place over two years, after contractor John Petrie’s tender of £11,845 was accepted in December 1873. Progress was slow, with the stonework foundations underway in June 1874, and the building only ten foot above the ground by September. The line from Ipswich to Brisbane was opened without ceremony on 14 June 1875. The platform at Brisbane Terminus Passenger Station was half-paved, the rooms and corridors incomplete, the roofing over the platform in progress and there was no permanent lighting. Nonetheless, an interested crowd gathered to watch the first outbound services leave the station. The building was sufficiently complete by August 1875 for the Brisbane Courier to describe it as ‘in all respects convenient, handsome, and well-designed’. The station’s arcade was later highlighted as one of Brisbane’s valued architectural features.
The Brisbane to Ipswich route quickly became the busiest section of line in Queensland. Merchandise and imported goods from the ports were despatched along the line, while produce from the Darling Downs and surrounds – including coal, flour, wool, hay, maize, livestock, vegetable and dairy produce – was brought to Brisbane. A central goods handling facility was opened at the Terminal Station, including a large (64m long) goods shed and two sidings, erected in 1875-6 (no longer extant), while railway produce markets opened outside the station, along George and Roma streets. A maintenance yard also operated at Roma Street, including locomotive and carriage sheds. By 1882 the Terminal Station platforms had been extended to cope with the traffic and trade. Traffic reduced slightly after some export goods were diverted to South Brisbane in 1884,[32] but expanded again.[33] Cattle yards, produce sheds, carriage sheds, gas works, goods sheds, coal stages, cold stores, additional locomotive sheds and siding extensions were all added to Roma Street’s goods yard. None of these structures survive in 2020.
Passengers also used the line. Residential occupation of Toowong and Indooroopilly boomed as middle-class city workers took advantage of the four daily train services. In 1882 rail lines were opened from the Terminal Station to Sandgate and the Racecourse, taking day-trippers to the seaside and races, and bringing northern suburbs passengers into Brisbane. In January 1888, the first through-service to Sydney departed from the Terminal Station. However, travellers criticised the lack of direct access from the Terminal Station to the central business district, and in 1889, the Brisbane Central Railway Station was opened. Central Railway Station (QHR 600073) – located closer to the General Post Office and city office buildings – became Brisbane’s main passenger station, and the original Terminal Station was renamed Roma Street Railway Station.
Despite its diminished status, Roma Street remained a major centre for passengers and travellers. Through the 19th and early 20th centuries, guards of honour lined Roma Street to greet and farewell significant visitors and figures, including premiers Morehead and Griffith, governors Norman and Lamington; Governor-General Munro-Ferguson; the late politician JM Macrossan, who had died in Sydney; singer Nellie Melba; Lord Kitchener; and Salvation Army General Booth. Roma Street continued to operate as the Sydney Mail terminus until 1931, when the service shifted to South Brisbane. Crowds thronged to Roma Street Station as soldiers departed for the South African War and World War I. Travelling circuses performed in the Roma Street yards, and an historic parade in 1936 included a ‘Puffing Billy’ locomotive, which was displayed at the yards until 1959. Roma Street also continued as the city’s primary goods terminus.
The station building played an important role as office accommodation for Queensland railway staff. Internal rearrangements were made to the building to accommodate growing staff numbers, and improve their working conditions. It was one of the first buildings in Queensland to feature electric light, installed in 1884.[50] The Chief Engineer vacated the building in 1901 and was replaced by the general traffic manager’s department, with a telephonic system of communication installed the same year. Bunker, lumber and message rooms were added to the wings by 1907; a traffic collector’s office and new strongroom were installed in 1911; and parcels, printing offices and machine rooms replaced the first-class waiting rooms, guards’ room and lamp room by 1920. In 1915, an additional storey was constructed atop the central carriage porch, providing more accommodation for the Traffic Branch on the first floor. A traffic control system, coordinating trains between Brisbane and Gympie, was installed and operated from the additional storey in 1927.
Queensland’s railway network extended dramatically in the 20th century. The North Coast line connected Brisbane to Gladstone in 1898, Rockhampton in 1904, and Cairns in 1924, providing a direct rail link between Brisbane and Mackay, Townsville, Winton, Forsayth, Cloncurry and Blackall. Southern and western trains reached Dirranbandi, Surat, Cunnamulla and Quilpie. Central Station initially hosted ‘country’ services, but it lacked room for expansion, and Roma Street’s larger site was earmarked for a new country station. Roma Street’s locomotive, carriage and marshalling yard facilities were transferred to the Mayne Rail Yards between 1911 and 1927, and work began on the new station. A 350ft (106m) reinforced concrete, tiled passenger subway was constructed from Roma Street to the platforms in 1936-7, replacing an overhead walkway. A new steel awning was installed above the southern platform (Platform 3 in 2020), in approximately 1939. It was used in conjunction with two platforms at the new country station (no longer extant) for country and other passenger services.
On 30 November 1940 the Country Station was opened at Roma Street Station. This low-lying face brick building and its additional platform sat directly between the 1873-5 building and Roma Street. The new passenger station relieved congestion at Brisbane Central Station and made Roma Street the chief station for long distance travel north. The original station was refurbished, its roof re-clad with corrugated fibrous sheeting; and its brick walls painted red and lined in cream to match the new station building. The southwest pediment was removed and replaced by a new storey on the western end of the building. A covered area was added east of the building where the subway stairs emerged. The original station building was turned over to the General Manager, with offices for clerks, traffic-, livestock-, coach- and wagon staff, maintenance and locomotive staff, telephone and telegraph exchanges, and the train control section.
Further plans to upgrade and alter the building were postponed by World War II, during which time troop trains departed from Roma Street, and the pedestrian subway served as an air-raid shelter.[66] In 1945, plans were drawn to alter doors, windows and stairs in the wings, and partitions on the first floor. A second storey was added over the west wing in 1953 (later removed), and the General Manager’s staircase was repositioned in 1961. Externally, the iron carriage shed platform shade over the northern platform was removed in 1959.
Extensive change was undertaken at Roma Street around the original station building in the late 20th century. The southern and northern Brisbane railway systems were directly connected in the 1970s, with the opening of the Merivale Bridge in 1978. In 1985, the country railway station (1940 building) was demolished and replaced by a multi-storey centre incorporating new railway and bus facilities, a hotel, offices and function centre. The original station building was left intact, and two new interstate platforms with standard gauge rails were built on its southern side. The pedestrian subway was refurbished in 1986, with a broom finish concrete and expansion joints, and grated drains were laid on the floor, and a ceramic tile finish on the wall faces to match the subway tiles at Central Station. Roma Street’s rail freight facility was moved to Acacia Ridge in 1991. During the mid-1990s the platforms north and south of the early station building were re-arranged and extended. A bricked waiting area and new roof were added east of the station. Underground, a new concourse was constructed to replace the pedestrian subway, and a 19m section of the original subway converted to a storage room.
The station building remained the General Manager’s Office until 1974. The station master, staff workers and archive storage occupied the building in the 1990s. By 1993, Roma Street was acknowledged as the oldest surviving railway station building in an Australian capital city, and one of the oldest surviving railway buildings in Queensland. A new office fitout was installed on the ground floor for Queensland Rail and the Queensland Police Rail Squad in 1999. Stabilisation, waterproofing and reconstruction works commenced in 2012, including restoration of the brick, plaster, lead flashings, window joinery and stone works. Replacement bricks were custom made in England; Welsh slate was imported from the UK; replacement stone came from Helidon; and rolled lead from England was installed. In 2015, a new steel beams and suspension system was installed between the two storeys, to lift a 65mm bow in the timber floor beams fit amongst the existing timber structures. The second storey of the west wing was removed and the roofline reconstructed to its original configuration. The restoration received an Australian Institute of Architects Queensland award in 2015.
In 2020 the building is vacant, pending further repairs.
Spoke to the owner this time. Until recently he lived in Alderney and told me he can keep the plates on for a year.