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September 1999

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Subject:
From:
Michael Fenner <[log in to unmask]>
Reply To:
Michael Fenner <[log in to unmask]>
Date:
Mon, 6 Sep 1999 20:00:04 +0100
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Just so you know the English are up for any challenge, and to avoid compromising top
level secrets I am replying to Ingemar off line.

[I suspect however that the folks in New England have probably got good info on
pumpkins, as they also will have been handing down secret pumpkin recipes through the
generations same as us and although the NSA/CIA in this case might want to intervene,
the Freedom of Information Act might be a good safeguard.]

Mike Fenner
BSP, OX15 4JQ, England
T: +44 1295 722 992
M: +44 789 999 7715
F: +44 1295 720 937

-----Original Message-----
From: Ingemar Hernefjord (EMW) <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: 06 September 1999 13:24
Subject: [TN] Non-technical question


>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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