Hi TechNet's english division,
besides technicalities, one has to do something else. Making pumpkin marmelade for instance. Now, my granma was from Great Bretagne, but she took an English topsecret with herself to heaven many years ago. I have now a number of true english pumpkins about 5-10kilos each, just become yellowish on outside. I'm sure that there is a net member in Llongsharanwynllongintairahishire or what genuin pumkin districts may be called, and that this member has a still living granma who knows this:  For how long a time do you store the pumkin in a dark and cool room before you kill it and make marmelad? Someone said no time at all, some other that you have to wait to february next year! This is a top secret issue, I know, the english parliament may interfere. Can you tell me, please,  my pumpkins are not worth being massacred in a  non-english way.
Best regards
Ingemar

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