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Between June 25 and 26, 1876, a combined force of Lakota and Northern Cheyenne led the United States 7th Cavalry right into a battle nearby the Little Bighorn River in what was then the eastern edge of the Montana Territory. The engagement is famous by several names: the Battle of Greasy Grass, the Battle of Little Big Horn, and Custer's Last Stand. Perhaps the most famous action in the Indian Wars, it was a remarkable victory for Sitting Bull and his forces. They defeated a column of 900 men led by George Armstrong Custer; five of the Seventh's companies were annihilated and Custer himself was killed inside engagement in addition to 2 of his brothers as well as a brother-in-law. Known as the battle that left no white survivors, Little Big Horn has inspired a lot more than 1,000 artwork, including over 40 films. Here are four of the best... George Auguste Escoffier, who's also French, within the late 19th and early 20th century modernized Careme's elaborate kind of cuisine by his ingenious simplification of the food. With partner Cesar Ritz, so that as a chef George Auguste Escoffier lent his culinary skills and talents to open the Carlton and Ritz hotels, and on the German Passenger Liner (Imperator) , 1913, went on impress passengers for example Kaiser William II of Germany who was simply the very last German Emperor and King of Prussia. The Peach Melba is really a classic dessert, invented in 1892 or 1893 by chef Auguste Escoffier, and Escoffier created this famous treat for Australian singer Nellie Melba. Escoffier is well known for such famous treats as Peach Melba. Escoffier wrote volumes about the art of cooking, but inside the commercial kitchens, Escoffier was largely responsible because the mover and shaker within the improvement in the working conditions. Escoffier was a stickler for cleanliness, and Escoffier demanded the same cleanliness from your working staff. Escoffier was also against any sort of swearing or violence from his workers and most of these behaviour was forbidden, possibly at some time swearing or violence was common within the kitchens among apprentices and older cooking staff. 3. How confident they may be