Is that a piece of red hot metal you're holding Trumpy? How comes your hand isn't on fire?
Right! Ho! Back to the 'interesting' neutral fault! I'm rivetted! I bet it's the guy in the middle apartment with a switch, tapped into the cable, laughing his socks off as B. runs up and down the stairs! "ON! Ha! ha! ha! haaaa!- Here he comes now! OFF! Har! ha! ha! har! Ooooh, my sides!"
kiwi, You don't even need a hammer. You just heat the conduit and force the form in the end of the conduit give it a few twists and you're done!. NZ Insulators market them, but if you ask at your local Ideal store they could more than likely get you one, or give NZI a ring. Saves gluing conduit sockets all over the place.
Alan, what have you been smoking that you shouldn't have been?.
Let's face it, these days if you're not young, you're old - Red Green
I mentioned Jummy Simmon's "Stun'em" in an earlier post. Jummy is still alive BTW, I saw him last winter in Christchurch Gloucester. The old pub is long gone- sold, modernised and 'ruined' with a fancy chef now. Alongside the famous brew, (a home-made product of course, no respectable Brewery would have dared sell it), one could also get his "bit o 'ome-cur'd bacon". The pig (always a Gloucester 'Old Spot')was reared in the back garden and allowed to grow to enormous proportions, 5 or 600lb. Killed out by Mr Hughes senior at your premises, it was so big they used to cover the carcase in barley straw and set light to it to get the bristles off! Turn and repeat. Now the curing: the whole carcase, minus head and feet was buried in a mountain of salt on a massive stone slab. As it dry cured, brine ran off via a channel carved round the edge. Curing took at least 6 weeks so the kill was always in winter. One final point; local folk-lore was that women were not allowed to touch the pig or take any part in the procedings or it would "go off wrong". The final product was as salt as hell, and consisted predominantly of cholesterol, a good hand cut rasher being practically pure white fat! Stun'em is in fact not strictly a beer. The base was cider from Hereford apples, brewed in beer barrels. A piece of mutton was hung in the barrel ( later roasted) during brewing, and brewers' yeast ( they added bottled Guinness which is live ), malt and hops added in generous measure. To get the taste of Stun'em, simply mix bottled or draft Guinness and a good cider together, but take it easy - all alcohol has to be treated with caution. Cheers! Alan