Post the engine Model number and Type number you find on the engine. Those specifics are needed on this issue because Briggs uses 2 very different styles of compression release. One style has a mechanical compression release that COULD BE subject to failure, but the other style is simply a specially configured camshaft "grind" that has no separate moving parts save for the camshaft itself. Your symptoms actually might be more an indication of a blockage in the carburetor main jet circuit than a possible problem in a compression release. To test whether this issue might be due to a fuel deficit, try pouring a couple of spoons of gasoline directly into the carburetor throat and then cranking the engine. If the engine seems like it wants to run well (for about 2 seconds) on this amount of gas, your problem is in the fuel system. Your other symptoms (about "blow by") might lean toward a possible leaking/blown head gasket. But what you think is "blow by" might only be normal "displacement" caused by the up and down cycles of the piston. When you remove the dipstick, you defeat the crankcase vent system and that might be misinterpreted in the puffs coming out the dipstick tube. There are a couple of ways to check for blown head gaskets. You really ought to create a new thread to cover this instead of trying to handle it this way (riding on somebody's old thread).

Thanks, pesky. I figured it would be the retread-narrative issue...it worked my nerves a fair bit, definitely (although I have to admit I've never seen Fern Gully--now that I read the synopsis I'd say I definitely agree. Wow.) Maybe it's just my wish to rationalize that made me able to see how the retreads were reborn by the particular plot structure, with the interaction of actual hard science (represented by Sigourney Weaver, one of my favorite actors -- gotta give him credit for putting an older woman in a position of rational authority rather than a man--means a lot to me as I enter menopause) rather than fairies, and a multinational/multiplanetary corporation that's above the law. The story that's most cited so far in reviews I've read is Dances with Wolves, and I can really agree on that one as well, with small twists. Despite the retreadness, I found myself thinking that Cameron is simply, undeniably, a brilliant guy and I wanted to thank him for doing what he did. Every aspect of the world is so completely thought out, and the technology so significant that I decided that criticizing the dramaturgy would be meanspirited, ungenerous, would be demanding too much of just one person (that's just me, and I'm realizing my opinions are colored by nearing 50 rather than being an insistent young critic as I was earlier). Of course Cameron is arrogant, etc. but he has *inarguably* moved film ahead drastically by his passionate imagination.

I tried that board method, and then I went out and bought a spaetzle maker. This is the recipe I use.Sometimes i add parsley to the batter. Home Cookin Chapter: Recipes From Thibeault's Table Spaetzle with Brown butter ========================== Original Souce: http://teriskitchen.com/ INGREDIENTS 2-1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 eggs, beaten 1 cup milk Brown Butter 5 tablespoons butter Additional salt and pepper to taste Optional: Add chopped parsley to the dough. . In a large bowl, mix together the flour, salt and nutmeg. If using Parsley add to dry ingredients. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking. Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.

Glenda, I'm so glad you're getting better! For the future, I learned no fiber, no fat, not much sugar for such woes. So dry white toast (most crackers have a lot of fat) and clear, skimmed broth to start with. White rice cooked in clear broth might go down well. As things go well, add a little ginger ale or a dab of jam to the toast. Add a cracker or two. As they go better, add some plain, skinless chicken breast. When you're on the mend, add the banana or applesauce, but they both have a lot of fiber and sugar, so in great moderation. The BBQ chicken lasagna was fab. I was worried about using a lot of sauce, but it was fab. Because it wasn't very sweet, it didn't become cloying. I used four different smoked cheese, plus mozz, and totally forgot ricotta. It wasn't missed. I also forgot the thyme, and ditto.