jjoshua@topaz.rutgers.edu (Jon Joshua) (01/18/90)
I'm looking for a way to save a rectangular portion of a text screen
for later retreival. My goal is to make a pop-up window function for
a program that I am working on.
I've got the window part working but I cannot find a way to replace
the overwritten characters after the window goes away.
_getimage()/_putimage() do not seem to work in text mode. Is there
another way to do things or am I doing something wrong with
_getimage/_putimage?
Thanks,
JOn.
--
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_____________________________OO_____O___hfdhksjdhfksjdfs_______||__________||__CMH117@PSUVM.BITNET (Charles Hannum) (01/19/90)
I am just assuming that you are working with TurboC or TurboPascal ...
Look up gettext() and puttext() in the manual of which ever compiler you are
using.
Virtually,
- Charles Martin Hannum II "Klein bottle for sale ... inquire within."
(That's Charles to you!) "To life immortal!"
cmh117@psuvm.{bitnet,psu.edu} "No noozzzz izzz netzzzsnoozzzzz..."
c9h@psuecl.{bitnet,psu.edu} "Mem'ry, all alone in the moonlight ..."erc@khijol.UUCP (Edwin R. Carp) (01/19/90)
In article <Jan.17.20.10.42.1990.21893@topaz.rutgers.edu> jjoshua@topaz.rutgers.edu (Jon Joshua) writes: >I'm looking for a way to save a rectangular portion of a text screen [ ... ] >_getimage()/_putimage() do not seem to work in text mode. Is there get/putimage only works for graphics screens. The fastest way to do this is to directly address video memory, scarf the text and attributes, and save it away somewhere. -- Ed Carp N7EKG/5 (28.3-28.5) uunet!cs.utexas.edu!khijol!erc Austin, Texas (512) 832-5884 "Good tea. Nice house." - Worf "The best diplomat I know of is a fully activated phaser bank." -- Scotty
CMH117@PSUVM.BITNET (Charles Hannum) (01/20/90)
In article <1069@khijol.UUCP>, erc@khijol.UUCP (Edwin R. Carp) says: > >In article <Jan.17.20.10.42.1990.21893@topaz.rutgers.edu> >jjoshua@topaz.rutgers.edu (Jon Joshua) writes: > >>I'm looking for a way to save a rectangular portion of a text screen > >>_getimage()/_putimage() do not seem to work in text mode. Is there > >get/putimage only works for graphics screens. The fastest way to do this is >to directly address video memory, scarf the text and attributes, and save it >away somewhere. No, no, no. This would create a compatibility problem. As I said in a previous posting, you should use gettext() and puttext(). Virtually, - Charles Martin Hannum II "Klein bottle for sale ... inquire within." (That's Charles to you!) "To life immortal!" cmh117@psuvm.{bitnet,psu.edu} "No noozzzz izzz netzzzsnoozzzzz..." c9h@psuecl.{bitnet,psu.edu} "Mem'ry, all alone in the moonlight ..." Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: psuvm!cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Chinese sauce for fish Message-ID: <MICHAEL.900119104810@maine.maine.EDU> Date: Fri, 19 Jan 90 10:48:10 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Sauce for Fish Hoy-Seng Ding Ingredients: 5 cups soy beans 2 tbsp minced garlic 2 tbsp boiled red rice 1 tbsp salt 1 1/2 tbsp sugar Preparation: 1. Pour 3/4 gallon boiling water into a large pot. Add all ingredients. 2. Bake in oven (I'd guess at 350) 3 hours or until ingredients are soft. 3. Mash fine and put in airtight bottle. Keep in a cool place for one month. Source: "The Chinese Cook Book" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Subgum sweet and sour vegetable sauce [RECIPE] Message-ID: <MICHAEL.900119105350@maine.maine.EDU> Date: Fri, 19 Jan 90 10:53:50 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Subgum sweet and sour vegetable sauce Sip Gum Tien-Soon Wu Ingredients: 3/4 cup sugar 1/2 cup vinegar 1 can Chinese mixed pickles, shredded fine 1 tbsp cornstarch 1 tsp heavy soy sauce Preparation: 1. Mix cornstarch and soy sauce with 1/2 cup water. Stir well. 2. Heat 1 cup water in saucepan until boiling. 3. Add sugar and vinegar and cook until sugar dissolves. 4. Add pickles and cook for 2 minutes. 5. Add cornstarch mixture and cook until sauce thickens. Notes: 1. Mixed American sweet pickles may be used instead of the Chinese pickles. Source: "The Chinese Cook Book" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Chinese Soy Bean Jam [RECIPE] Message-ID: <MICHAEL.900119105929@maine.maine.EDU> Date: Fri, 19 Jan 90 10:59:29 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Soy Bean Jam Mien-Shee Ding Ingredients: 3 cups soy beans 2 tbsp sugar 3 tbsp salt Preparation: 1. Mix ingredients together in boiling water 3 inches over beans. 2. Cover and cook 2 hours; add more boiling water if necessary. 3. Preserve in airtight jar 6 months or longer. Notes: 1. I think this is what is called "Bean Sauce" in some places. I suspect that a preparation that added chopped dried red peppers would make an acceptable "Hot Bean Sauce". Source: "The Chinese Cook Book" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Light Soy Sauce [RECIPE] Message-ID: <MICHAEL.900119110536@maine.maine.EDU> Date: Fri, 19 Jan 90 11:05:36 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Light Soy Sauce Yuen You Ingredients: 10 cups soy beans 1/2 cup salt 6 gallons water Preparation: 1. Mix all ingredients together and cook until boiling. 2. Lower heat, simmer 5 hours (about 5 gallons of water should be left). 3. Strain. 4. Pour in 5-gallon glass jar. Seal airtight. 5. Place on window ledge or other sunny spot. 6. Allow to age 1 year or more. Notes: 1. The beans left over after straining can be used to make Soy Bean Jam. Source: "The Chinese Cookbook" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Black Soy Sauce [RECIPE] Message-ID: <MICHAEL.900119110946@maine.maine.EDU> Date: Fri, 19 Jan 90 11:09:46 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Black Soy Sauce Chow You Ingredients: 10 cups soy beans 1/2 cup salt 6 gallons water 1 qt molasses 1 cup rice wine Preparation: 1. Mix beans, salt and water together and cook until boiling. Lower heat, simmer 5 hours. About 5 gallons of water should be left. 2. Strain. Pour in 5-gallon glass jar, seal airtight. 3. Place on window ledge or other sunny spot. Allow to age for 6 months. 4. After 6 months, strain off the beans and add the molasses and rice wine. 5. Seal again, age for at least 6 more months. Make sure there is plenty of sunshine. Notes: 1. This sauce is served with a meal as a salt substitute. It is not used for cooking. 2. I think this is what Kikkoman and most Tamari sauces are. Source: "The Chinese Cook Book" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Heavy (Double Black) Soy Sauce [RECIPE] Message-ID: <MICHAEL.900119111615@maine.maine.EDU> Date: Fri, 19 Jan 90 11:16:15 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Heavy Soy Sauce Chee You Ingredients: 10 cups soy beans 1/2 cup salt 6 gallons water 5 gallons molasses Preparation: 1. Combine beans, salt and water. Heat until boiling. Lower heat, simmer for 5 hours. About 5 gallons of water should be left. 2. Strain. Pour in 5 gallon glass jar, seal airtight. 3. Place on window ledge or other sunny spot. Age for 6 months. 4. After 6 months, add molasses. Seal again and age for at least 6 more months. Source: "The Chinese Cook Book" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Oyster Sauce [RECIPE] Message-ID: <MICHAEL.900119112032@maine.maine.EDU> Date: Fri, 19 Jan 90 11:20:32 EST Organization: University of Maine System Keywords: sauce, oriental, chinese, condiment TO: NETNEWS@MAINE Oyster Sauce Hoo You Ingredients: 1 gallon fresh oysters 3 tbsp cooking salt 4 cloves garlic, mashed 4 slices fresh ginger 2 fresh leeks (white part only) 2 gallons water 2 cups light soy sauce 2 tbsp sugar 1/2 cup cornstarch Preparation: 1. Combine oysters, salt, garlic, ginger, leeks and water in a large pot. 2. Bring to a boil. Reduce heat and simmer 5 hours. About 1 gallon of water should be left. 3. Mix remaining ingredients with 1 1/2 cups water, Stir well and add to sauce gradually. 4. Cook another 20 minutes. Strain, reserving oysters. 5. Pour sauce in airtight bottle and keep in a cool place. Refrigerate after opening. Notes: 1. If you wish, you can dry the oysters for later use. You could also feed them to your cat. Source: "The Chinese Cook Book" (Hong) Relay-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Posting-Version: Version 1.7 PSU-NETNEWS 5/20/88; site MAINE.BITNET Path: cunyvm!maine.bitnet!michael From: MICHAEL@MAINE Newsgroups: rec.food.cooking Subject: Chinese Chili Sauce [RECIPE] Message-ID: <MICHAEL.900119112610@maine.maine.EDU> Date: Fri, 19 Jan 90 11:26:10 EST Organization: University of Maine System Keywords: sauce, chinese, oriental, szechuan, condiment TO: NETNEWS@MAINE Chinese Chili Sauce Lard-Dew Din Ingredients: 5 cups red chili 4 cups apricots 2 tbsp preserved lemon 2 tbsp garlic 10 cups water Preparation: 1. Puree solids in a blender or food processor. Combine with water in a large pot. 2. Heat until boiling, then lower heat and simmer for 1 1/2 hours. 3. Pour in an airtight jar and keep in a warm place (in sunlight if possible) for 3 months or more. Notes: 1. The original recipe does not note what "preserved lemon" is but I would presume it is dried lemon peel. 2. I suspect that "red chili" is fresh chopped red chili peppers, not some kind of chili powder. I'd try making a small batch and taste it before aging to see how hot it is. Source: "The Chinese Cook Book" (Hong)