Where was the the blue smoke coming from? the engine, under the deck, or the rearend? The transmission (rearend) is probably a splicer. The one I got is a sealed unit. so servicing not going to be easy plus if it leaked out you will have the leak to deal with also. I would download a manual from sears to find out what oil (or grease)goes in the the transmission. usually tht model of transmission is gears connected with a chain inside the two half housing. The drive belt from the engine to the transmission can or starts to slip, smoke, streching, and causing clutch release problems which will in turn cause shifting dificulity cause the pulling connected to the rear end is still turning. I would make sure the drive belt has good tension and not burnt up with the clutch released before I would attempt to regrease the transmission, plus it the transmission leaked all the grease out there should be evidents of this under the rearend???

Can you encase the top of the zipper in whatever kind of facing you are using for the neckline? If you are using a hood, encase the top of the zipper in the seam where you attach the hood. I can't think of a method where you have the top of the zipper open to just fray or need somekind of stop. If that is the case, I go with using a piece of fabric to encase the raw edge of the zipper top & teeth. If you are using a separating zipper, you have to cut from the top. If it is a zipper that goes from the neck down & stops midway, cut from the bottom & zigzag or hand stitch a thread stop the same distance the stop was from the bottom before you cut it off.

Ooops, sorry Claire! I was so excited when I found it, but it does sound good enough to give it a try. Here's another recipe I have on file, FYI - RUTHANNA'S WHISKEY STEAK SAUCE This sauce can be served over any steaks that have been pan-fried 1/ 2 cup butter 2 Tbs. minced onion 1 clove garlic, minced 3 Tbs. whiskey 1 Tbs. Worcestershire sauce 1/ 2 tsp. dry mustard Dash of hot pepper sauce Pour off any grease remaining after a steak has been sauteed. In the same skillet used to cook the steak, melt the butter over low heat. Add onion and garlic and cook slowly until soft. Add the remaining ingredients and simmer about 5 minutes. Pour over steaks and serve. Source: a 1980Âs community cookbook I found yesterday (I served this over a thinly sliced, medium rare London broil cooked on the grill. I substituted 1 Tbs. of bacon fat for an equal amount of butter and used MakerÂs Mark bourbon. Next time I think I would only use 2 Tbs. of whiskey but it was very good.)

The test appears to be pointess because it exposes weather resistive barriers to UV radiation of intense sunlight as if that would be a way to see how they would perform over an extended period of time. Of course, these membranes would only be exposed to UV radiation for a week or two and then covered for the life of the cladding. There is no information in the test that could help a designer determine how well a system would perform after 20 years. We already know from testing by the manufacturers that none of the non-metallic membranes will be able to survive exposure to sunlight for very long so it can't possibly matter which one outlasts the other during that short time period. Why not test the membranes under water or exposed to fire? i've removed clapboards from a 120 year old house and found the red rosin paper to be perfectly preserved. That same paper probably wouldn't survive a year exposed to sunlight and rain.