[Hammarlund] Join HCI Sunday Net For Vintage Fun

Duane Fischer, W8DBF [email protected]
Sun, 2 Jun 2002 00:35:05 -0400


	
All vintage gear is always welcome -   	
	
Please remember to warm up that vintage gear that still goes glow in the dark,
(and make sure the central air unit is fullly charged with Freon!), and join us
for the Sunday June 2nd HCI 20 meter Net. This vintage Hallicrafters gear can
get your Shack and you feeling like a  Hog in a sauna! You don't have to pour
water over hot rocks like the Swedes do to get that steamed like a Clam in a
shell effect, just warm up those tubes on a warm Summer day and start the stop
watch running to see how long before your anti-perspirant fails! This normally
coincides with the time required for the vintage receivers to stop drifting like
a cork bober caught in a trout stream undertow.       	
	
The pre-Net will begin at 12:45 UTC, (1645 UTC), with the NCS Halli humming
"Those Lazy, Hazy, Crazy, Days Of Summer" that Nat King Cole made famous. The
Net proper commences with a Hi Ho Silver plated PL-259's at 1:15 PM EDT, (1715
UTC). The frequency is 14.293 Mhz usb +/- for key clicks, mike splatter and the
sound of Frogzilla warming up the modified 327 cubic inch Chevy v/8 engine that
powers the pond scum skimmer spitting Mosquito larva high into an eight foot
sketer tail while the little Frogs wait on lily pads with paper plates uplifted.

	
I hope to hear some of you there tomorrow to share some Hallicrafters (or other
vintage) facts, fables, for sales and fellowship. And watch for a new Frogzilla
Files adventure on the HCI web site tomorrow! If it does not start with "H" for
Hallicrafters, it is just another letter of the alphabet.    	
	
Duane Fischer, W8DBF  (WPE8CXO 1961)	
NCS: Hallicrafters Collectors International	
[email protected]	
	
P.S. The doctors say I am not dangerous, provided I take my medication, avoid
eating raw cloves of garlic and stay way way away from anything containing
Lizard livers soaked in hot sauce and served on a sesame seed bun covered in
Anchovy paste.