The explanation is that the brake pucks may not be gripping the disc with enough force to AFFECT a stop under all conditions. Because the brake disc is splined onto the transaxle brake shaft, ALL braking effort must be transmitted to the tires by routing through the differential gearing. Because there is a relatively significant amount of torque transfer involved in brake systems that utilize a single brake unit to achieve braking at both rear wheels via the transaxle gearing............the braking effort at each wheel will be affected by the differential gear actions at a given point in operation. Translation of that means that when the tractor is in a straight line stop, braking effort at each tire will be about equal. Braking effort at each wheel during turns will be affected because the differential gearing will be operating at those times and that will have a net effect of changing the actual brake power as if it had been increased........or decreased by running it through a gear train that either speeds up the output.....or slows down the output, depending on which way the gearing goes (numerically speaking). But, the brake system must have been designed with this effect in mind and would have been made robust enough to compensate for the reduction and still have the capability to provide satisfactory stopping power. Therefore I think your brake pucks and disc are simply not as powerful as they should be. Perhaps it's time to take the brake apart for a real good clean and lube, and maybe new brake puck.

Instant pectin? There is powdered pectin or liquid pectin. Which form and brand name do you have? As a general guide you can add powdered pectin to any recipe but not liquid pectin. But normally it is used only when specified by the recipe. They are not interchangeable. You can use fresh lime or lemon juice when making jams and jellies because they are not there for safety reason (with a couple of exceptions). They are included to make the jam/jelly set. But when the lemon/lime juice is used for acidification reasons, such as when canning tomatoes, then bottled juices only. Fresh lemons and limes have a wide range of pH, bottled juices are stabilized with a fixed pH. Dave

I don't use a recipe, but this one is very close to what I use and how I make them. I will indicate where I differ in parens..... Alexa Clams Casino 24 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved Rock salt 4-6 slices of bacon 2 tablespoons olive oil 1 tablespoon butter 1 shallot, minced 1 garlic clove, minced Kosher salt and freshly ground black pepper, to taste ý cup minced white onion þ cup minced green and red peppers ý teaspoon dried oregano (I dont care for oregano in this) ý cup dry white wine 1 tablespoon minced fresh herbs oregano and basil are nice (I use parsley) 1 cup panko (Japanese bread crumbs) ü cup grated Parmesan cheese (I dont use parm either) Procedure In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside. Wipe out the sauté pan, but donâÂÂt wash it. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter. Sauté the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened. Turn the heat to medium high and add the wine. Reduce the pan liquid until only about ü cup remains. Cool the vegetables completely. Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Taste and correct seasonings. Shuck the clams, reserving the bottom shells. Arrange them on a bed of rock salt on a rimmed baking sheet. Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing Bake at 500ðF until the clams are cooked and the topping is deep golden brown, about 7-10 minutes. Serve immediately.

Unfortunately I have no idea what their plan was. I felt bad because my communication was clearly not getting through, which is why it took so long to get even those basics across. This suddenly reminds me of a story I heard years ago, probably an urban legend, but here it is. A newly arrived immigrant family goes to the grocery store and ends up buying a can of crisco, fully expecting it to contain fried chicken parts as pictured on the label! I don't know if they realized the turkeys were plentiful because of thanksgiving or if they just thought that this was a regularly stocked item. I figured at the time that they were trying to get into the American spirit of things but looking back, I wouldn't be surprised if they'd only been in the country a few days and had no idea about Thanksgiving! I just have to keep telling myself that if they were brave enough to buy it, then they would be able to figure out if it was done after three hours or not.