Hi Jeff, Welcome If you have a vacuum leak you might check the vacuum/fuel pump tester - as other have said, it is likely to be a crankcase pressure based fuel pump. If you don't get a good pulsing vacuum check your breather/reed valve. If you do have a tester, run the engine till it dies and then check the output side of the fuel pump to see if it has pressure. Also examine the tank for debris. Does it have a manual choke? If so does choking it help, or does it completely die? Next thing I would do is put a neon ignition tester and see if you are losing spark once it dies. You could have a bad ignition module or wiring issue that is temperature related. Best of luck.

Judy, Your soil sounds like it is in the acceptable range. I would not use the Peter's as it is a blossom booster. It can cause many problems if used regularly. It is best to use a balanced fertilizer. Linda

I don't think it's the EASIEST, but middle-of-the-road decent. If you have cuttings, give it a go. See the link below to "Articles" on the Gold Coast Heritage Roses Group website. There are multiple articles on various methods. The big plant shown (above) growing under a tree is the first GramHat we planted here -- more than 20 years ago. For the first few years, we pruned it -- so it took on this nice bushy habit. Probably haven't pruned it now for a good 15 years, so it is - er -- enormous. This same plant is on a bit of a hill, and it has suckered to produce many other plants -- though we don't see GH sucker hugely, in other locations. Jeri Here is a link that might be useful: Rooting Roses -- articles on Gold Coast Heritage Roses Group Site

I can contribute some German perspective. The standard in Germany is to take your kitchen with you when you move, so most of their kitchen designs have a modular quality to them. Then there's that pervasively sleek Bauhaus influence that feels more historically "natural" in Germany, and less superimposed, than elsewhere. The Germans have a very strong tradition of functional/ergonomic kitchen design, going back to the socially-aware 1920's and efforts to improve worker housing. Read all about the famous Frankfurt Kitchen here and here. (Margarete Schütte-Lihotzky was Austria's answer to Lillian Gilbreth.) But then there's also the traditional German aesthetic of cuckoo clocks, carved wood, breakfast nooks and enormous tiled ovens. It's a class issue, as these things often are -- so you see far less of the cuckoo clocks and more of the sleek Bulthaupt in the kitchen porn mags. Germany has smaller habitat spaces than the US in general. Appliances are smaller than the US norm and the standard refrigerator is an under-counter model about the size of an American dishwasher. (This makes the perennial GW question of where to place the honkin' huge fridge irrelevant for most Germans.) Perusing the latest kitchen design mags for Germany, Austria, Switzerland (all one market), I do notice a few things of interest. --> They are not as in love with upper cabinets as Americans. And when they do have them, they tend to be the lift-open type rather than the side-hinged ones we're familiar with here. --> Germans are not afraid of color, and their combinations are not always what we see here. Check out the violet purple cabs with pumpkin accents: Or purple and black: Pistachio and gray: --> But when they do white, they do WHITE: --> Germans, like most Europeans, don't drink tap water. They haul bottled water and beverages home by the case every week, requiring kitchens to provide space for the cases: --> Tiered electric food steamers are the new appliance non plus ultra. Here from Miele: --> Small spaces lead to more innovation. It's like IKEA meets the '20's bungalow kitchen. Because they seldom use wood for cabinetry, they can do some interesting things with doors and corners: --> They're also inordinately fond of large walls of cabinets -- they prioritize storage over prep space: