Jonathan McDowell: Fighting USB
Earlier this week my Amstrad E3 2.6 patch
was accepted into the linux-omap-2.6 tree.
This is pretty cool; I'm a big believer in pushing changes to upstream where
possible and thus it's great when they take them.
I'd thought that once this base patch was in it would be a simple matter of
cleaning up my patches for the LCD, USB, keymap and NAND support, ready for
submission. I have all of these working fine on my 2.6.15 tree, so it should
have been easy, right? Of course not. I've spent most of the week (well,
the bits I wasn't working or doing late night router upgrades) trying to
solve the
ohci: Unlink after no-IRQ? Controller is probably using the
wrong IRQ. problem. No, I know it's not the wrong IRQ. It works fine with 2.4
and 2.6.15. Gah.
What's worse is Google only showed up people having the same issue; a number
apparently x86 with ACPI being suggested as the culprit, but there were
a few that were also with the OMAP5910 (the E3's processor). The most recent
from Ladis
but he's already turned up on #emailer to ask me how I'd got it working
in 2.6.15.
Anyway, I think I've finally solved it (the 5910 needs the local bus clock
enabled for USB according to the datasheet and this wasn't being done), though
I'm waiting to see if my solution
works for anyone else before deciding it's a success. Assuming it does I
can actually start to look at getting the other bits ready too; I think the
LCD stuff has changed a bit and I dread to think what the MTD guys are going
to say about my attempts at a driver.
…and walk through the fields…
…to empty the buckets on the trees, spiles having been drilled previously.
Back home, you cook in the ancient, homemade sap cooker (which was once an oil drum, long ago).
Sometimes, you need to feed the fire. Make sure to keep adding sap when the level gets low, or when the pans threaten to boil over (overzealous fire feeders!).
If you’re bored, you could always go exploring and fall through the ice on the half-frozen flooded field.
Late afternoon is the best time to take advantage of the fact that boiling liquid kills bacteria, by sampling straight from the pans–with the same spoon. By now the sap’s thick enough to actually taste good.
The day’s cooking is done when the sap’s about 60% sugar. (Damn, I don’t have a picture of the sugar-measuring gizmo.) The sap pans are unloaded…
…into pots, to be brought inside and finished on the stove to 66% sugar. A more controlled environment, to prevent accidental burning/overcooking/sludgification. Which would be a Bad Thing.
A fun weekend. It’s something I do just about every year (the farm belongs to my grandparents), but this year I managed to drag a couple friends along to 