From mboxrd@z Thu Jan 1 00:00:00 1970 X-Msuck: nntp://news.gmane.io/gmane.emacs.gnus.general/17976 Path: main.gmane.org!not-for-mail From: Hrvoje Niksic Newsgroups: gmane.emacs.gnus.general Subject: Re: Some MIME suggestions... Date: 20 Oct 1998 10:34:50 +0200 Sender: owner-ding@hpc.uh.edu Message-ID: References: NNTP-Posting-Host: coloc-standby.netfonds.no X-Trace: main.gmane.org 1035156579 3687 80.91.224.250 (20 Oct 2002 23:29:39 GMT) X-Complaints-To: usenet@main.gmane.org NNTP-Posting-Date: Sun, 20 Oct 2002 23:29:39 +0000 (UTC) Return-Path: Original-Received: from fisher.math.uh.edu (fisher.math.uh.edu [129.7.128.35]) by sclp3.sclp.com (8.8.5/8.8.5) with ESMTP id EAA27228 for ; Tue, 20 Oct 1998 04:39:05 -0400 (EDT) Original-Received: from sina.hpc.uh.edu (lists@Sina.HPC.UH.EDU [129.7.3.5]) by fisher.math.uh.edu (8.9.1/8.9.1) with ESMTP id DAB27452; Tue, 20 Oct 1998 03:35:34 -0500 (CDT) Original-Received: by sina.hpc.uh.edu (TLB v0.09a (1.20 tibbs 1996/10/09 22:03:07)); Tue, 20 Oct 1998 03:35:32 -0500 (CDT) Original-Received: from sclp3.sclp.com (root@sclp3.sclp.com [209.195.19.139]) by sina.hpc.uh.edu (8.7.3/8.7.3) with ESMTP id DAA29691 for ; Tue, 20 Oct 1998 03:35:20 -0500 (CDT) Original-Received: from jagor.srce.hr (hniksic@jagor.srce.hr [161.53.2.130]) by sclp3.sclp.com (8.8.5/8.8.5) with ESMTP id EAA27163 for ; Tue, 20 Oct 1998 04:35:07 -0400 (EDT) Original-Received: (from hniksic@localhost) by jagor.srce.hr (8.9.0/8.9.0) id KAA18839; Tue, 20 Oct 1998 10:34:50 +0200 (MET DST) Original-To: ding@gnus.org X-Attribution: Hrvoje X-Face: &{dT~)Pu6V<0y?>3p$;@vh\`C7xB~A0T-J%Og)J,@-1%q6Q+, gs<-9M#&`I8cJp2b1{vPE|~+JE+gx;a7%BG{}nY^ehK1"q#rG O,Rn1A_Cy%t]V=Brv7h writes: > The idea would then be that `e' would fetch a new, fresh article, > re-highlight according to what is normally done, but no washes, and > then put point in the article buffer. One would then have access to > all the article washing commands under some keymap. Sounds good to me. -- Hrvoje Niksic | Student at FER Zagreb, Croatia --------------------------------+-------------------------------- Those who like sausages, laws, and standards are well advised not to learn how they are made.