Right before I stumbled across this forum, I replaced the engine on my push rotary mower with a Chinese-built 5.5 HP engine that I bought from Harbor Freight in California. It appears to be the same basic engine that MTD is using. Here is the link to the engine description. You can also download a .pdf owner's manual. http://www.harborfreight.com/cpi/ctaf/Displayitem.taf?itemnumber=96156 You can't see it in the description or pictures, but the engine has a blade brake, and the linkage for that hooks up with no modification and no problem. I replaced a 4 or 5-year-old 5.5 HP Briggs to get something that was easier for my wife to start. (Yes, I'm one of those equal-opportunity guys who lets my wife mow the lawn, and who does everything he can to make the job easier for her.) The Briggs would usually start from cold, or even after winter storage, on the first pull, IF you really pulled hard and fast, which she can't do, and when starting it hot, it might take several pulls. Also, in the first couple of seasons, we had to make several repairs (mag, carb, oil burning [we used Briggs-specified 30 wt.]). I decided to try a more modern OHV design, and opted for the cheapest new engine I could find. So far -3 weeks and 3 mowings - so good. The engine has no primer but has a manual choke. I modified the control plate so that the old throttle cable controls the choke and a new cable controls the speed. The engine came set up for governed single speed operation and the carb mixtures are non-adjustable, but by modifying the linkage (There goes my 90-day warranty!), adding the second cable, and backing out the throttle minimum-speed stop on the carb, I now can control the speed and operate the choke from the handle. It still has a fixed maximum speed stop to keep things from blowing up. Even though there are no mixture adjustments, the things idles down just fine once it's warmed up. The engine is very easy on gas, is easy to start, and seems to have a little more power than the old engine. Mounting it was okay. The Briggs only used 3 holes, but I elongated a hole on the deck so I could use four bolts. I apologize to anyone who has problems with buying Chinese, but after 2 Tecumsehs, 3 Briggs, and (years ago) a couple of Clintons, all with pretty decent service, this last Briggs soured me on buying another one, and I didn't have the bucks for a Honda. So I tried Harbor Freight's offering. (I think you're right; it doesn't appear to be a clone of anything, but knowing the history of Chinese one-lungers, they probably did a lot of "borrowing".) We will see how well we like it in a few years. For now, I'm very happy with it.

Missing, here's the rest of the info from the post you quoted from and I sure do believe that 14 oz is large, and some fruits up to one pound. Early in the season and late in the season there are often fruits of smaller size, such as the 5 oz referred to. And elsewhere in the same thread is was said that it was believed to be a more correct strain of Missouri PInk Love Apple, I think by Dell, and I'd heard the same from a couple of PM's sent to me. (("Seek-No-Further Love Apple" is a pink (clear skin) beefsteak on an indeterminate, regular leaf plant. A few years ago, one plant of S-N-F L A was the tallest plant I've ever had in my garden (8 ft). Plant height, though, is as variable as the weather. Some years it only gets to 5 1/2 ft. Branching is narrow, compared to most of the varieties I've tried. Fruit size is 5-14 ounces, a very few to 1 lb, my largest was 20 ounces. I've never seen a fused-blossom fruit, so maybe it can get substantially larger. The shape is a typical beefsteak, an oblate (flattened) spheroid. It is usually fairly smooth. Often there is one ridge/fin running from the shoulders toward the blossom end. Overall, it is the meatiest tomato I've ever trialed, although this varies from tomato to tomato. One tomato in 2011 had heavy stitching. Saved seed from this tomato produced tomatoes mostly with moderate stitching. Therefore, I recommend only saving seed from the smoothest fruit.The interior has the darkest red locules (gel areas) that I've ever seen in any variety. Production, for me, has always been average, never very high, nor very low. About 15-25 tomatoes on a plant. In 2012's heat, it far outproduced all of my very large beefsteak types. 2012 also had the worst tomato splitting I've ever had in my garden. S-N-F L A only had a few 1/4" stem cracks, with no splitting anywhere else on the surface. Flavor (my experience and opinion) is unique among many, many, hundreds (about 1,000) of tomatoes I've tasted, with no other tomato being close to this flavor. I've tasted only a few tomatoes that have a flavor all-their-own. Examples are Prue, Aunt Gertie's Gold, and Sungold. The best way I can describe this tomato is that it is tangy. Now, other tomatoes I put in the tangy category have both a sweetness I can taste, and a tartness I can taste, blending into an overall tanginess. With S-N-F L A , I cannot detect any sweetness, nor any tartness, just the balanced tanginess. I consider it having a full, rich, but not complex, flavor. It was the best tasting tomato in my garden in 2012. I've only given seeds to about 10 people in the past few years. And, I've only had one report back on its flavor. The report was that it was the best tasting in their garden, for that year. It is one, of only two, tomatoes that has never disappointed me with its taste, over many growing seasons. The other tomato is Sungold, but even "Sungold" disappointed me once (when it was an imposter). Every other tomato variety I've tried has been a dud, one time or another. So far, extreme weather (hot, cold, wet, dry) has had no effect on its flavor. I will add that I use the lowest amounts of nitrogen fertilizer, and the longest gaps between watering that I can get away with, and still have relatively healthy plants. Also, my garden soil likely has a pH of about 5.0-5.5. So, as for its taste in other gardens, "your mileage may vary". Part 2 will be on the history/mystery of this tomato. )) Carolyn

I usually just "wing" Chow Mein, therefore I am not sure how authentic mine is. Here is a recipe I have not tried, it's from a very old cookbook my mom gave me back in the 70's. Chow Mein with Pork and Shrimp from Madame Won's Long Life Chinese Cookbook 1/2 lb Chinese fresh water noodles 9 T oil 4 oz fresh shrimp, shelled, deveined and cut into pieces 1-1/4 tsp salt 1/2 tsp cornstarch 1/2 lb lean pork, shredded 1 T sherry 2 T light soy sauce 1/2 tsp sugar 1/2 lb bok choy 2 dried black mushrooms, soaked in boiling watr 20 min., stems removed , shredded 2 T chicken stock 1 tsp cornstarch dissolved in 2 tsp water Drop noodles into boiling water, boil 5 minutes. Rinse under cold water, drain. Mix noodles with 1T of oil. Mix shrimp with 1/4 tsp salt and cornstarch. Heat 1 T of oil in wok to 400F and stir fry shrimp until they turn pink, about 1 minute. Remove, set aside. Heat 2 T oil in wok to 400F. Stir fry pork until color changes. Add sherry, 1 T soy sauce, and sugar. Stir fry 1 minute. Remove, set aside. Heat 2 T oil in wok to 400F. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 tsp salt, 1 T soy sauce. Add stock, cook 3 minutes. Thicken with dissolved cornstarch. Add shrimp, bring to a boil. Remove, set aside. Heat 3T oil in wok to 350F, stir fry noodles (they will form a cake) until outside is golden brown but inside is soft. Cook 5 minutes on each side. Remove to platter, place shrimp/pork mixture on top of noodles. Serve Linda

Sounds like it was made in Haviland's French factory in Limoges for the US retailer (French"pour" = for) https://www.justcollecting.com/miscellania/haviland-co-porcelain Info in Tice and Huntington,https://archive.org/stream/guidetomicrofich00thom/guidetomicrofich00thom_djvu.txt "Tice & Huntington (Cincin- nati, Ohio) [Catalog] Cincinnati: The Firm, 1883. 40 p.: ill.; 18 cm. Estab- lished in 1845. Firm described it- self as "importers and dealers in china, glass and earthenware, from all countries and general house furnishing goods." — p. [1]. NK4255 T55"