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#define AUTOMERGEABLE_MERGED_FILE \
"this file is changed in master\n" \
"this file is automergeable\n" \
"this file is automergeable\n" \
"this file is automergeable\n" \
"this file is automergeable\n" \
"this file is automergeable\n" \
"this file is automergeable\n" \
"this file is automergeable\n" \
"this file is changed in branch\n"
#define AUTOMERGEABLE_MERGED_FILE_CRLF \
"this file is changed in master\r\n" \
"this file is automergeable\r\n" \
"this file is automergeable\r\n" \
"this file is automergeable\r\n" \
"this file is automergeable\r\n" \
"this file is automergeable\r\n" \
"this file is automergeable\r\n" \
"this file is automergeable\r\n" \
"this file is changed in branch\r\n"
#define CONFLICTING_MERGE_FILE \
"<<<<<<< HEAD\n" \
"this file is changed in master and branch\n" \
"=======\n" \
"this file is changed in branch and master\n" \
">>>>>>> 7cb63eed597130ba4abb87b3e544b85021905520\n"
#define CONFLICTING_DIFF3_FILE \
"<<<<<<< HEAD\n" \
"this file is changed in master and branch\n" \
"||||||| initial\n" \
"this file is a conflict\n" \
"=======\n" \
"this file is changed in branch and master\n" \
">>>>>>> 7cb63eed597130ba4abb87b3e544b85021905520\n"
#define CONFLICTING_UNION_FILE \
"this file is changed in master and branch\n" \
"this file is changed in branch and master\n"
#define CONFLICTING_RECURSIVE_F1_TO_F2 \
"VEAL SOUP.\n" \
"\n" \
"<<<<<<< HEAD\n" \
"PUT INTO A POT THREE QUARTS OF WATER, three onions cut small, ONE\n" \
"=======\n" \
"PUT INTO A POT THREE QUARTS OF WATER, three onions cut not too small, one\n" \
">>>>>>> branchF-2\n" \
"spoonful of black pepper pounded, and two of salt, with two or three\n" \
"slices of lean ham; let it boil steadily two hours; skim it\n" \
"occasionally, then put into it a shin of veal, let it boil two hours\n" \
"longer; take out the slices of ham, and skim off the grease if any\n" \
"should rise, take a gill of good cream, mix with it two table-spoonsful\n" \
"of flour very nicely, and the yelks of two eggs beaten well, strain this\n" \
"mixture, and add some chopped parsley; pour some soup on by degrees,\n" \
"stir it well, and pour it into the pot, continuing to stir until it has\n" \
"boiled two or three minutes to take off the raw taste of the eggs. If\n" \
"the cream be not perfectly sweet, and the eggs quite new, the thickening\n" \
"will curdle in the soup. For a change you may put a dozen ripe tomatos\n" \
"in, first taking off their skins, by letting them stand a few minutes in\n" \
"hot water, when they may be easily peeled. When made in this way you\n" \
"must thicken it with the flour only. Any part of the veal may be used,\n" \
"but the shin or knuckle is the nicest.\n" \
"\n" \
"<<<<<<< HEAD\n" \
"This certainly is a mighty fine recipe.\n" \
"=======\n" \
"This is a mighty fine recipe!\n" \
">>>>>>> branchF-2\n"
#define CONFLICTING_RECURSIVE_H1_TO_H2_WITH_DIFF3 \
"VEAL SOUP.\n" \
"\n" \
"<<<<<<< HEAD\n" \
"put into a pot three quarts of water, three onions cut small, one\n" \
"||||||| merged common ancestors\n" \
"<<<<<<< Temporary merge branch 1\n" \
"Put into a pot three quarts of water, THREE ONIONS CUT SMALL, one\n" \
"||||||| merged common ancestors\n" \
"Put into a pot three quarts of water, three onions cut small, one\n" \
"=======\n" \
"PUT INTO A POT three quarts of water, three onions cut small, one\n" \
">>>>>>> Temporary merge branch 2\n" \
"=======\n" \
"Put Into A Pot Three Quarts of Water, Three Onions Cut Small, One\n" \
">>>>>>> branchH-2\n" \
"spoonful of black pepper pounded, and two of salt, with two or three\n" \
"slices of lean ham; let it boil steadily two hours; skim it\n" \
"occasionally, then put into it a shin of veal, let it boil two hours\n" \
"longer; take out the slices of ham, and skim off the grease if any\n" \
"should rise, take a gill of good cream, mix with it two table-spoonsful\n" \
"of flour very nicely, and the yelks of two eggs beaten well, strain this\n" \
"mixture, and add some chopped parsley; pour some soup on by degrees,\n" \
"stir it well, and pour it into the pot, continuing to stir until it has\n" \
"boiled two or three minutes to take off the raw taste of the eggs. If\n" \
"the cream be not perfectly sweet, and the eggs quite new, the thickening\n" \
"will curdle in the soup. For a change you may put a dozen ripe tomatos\n" \
"in, first taking off their skins, by letting them stand a few minutes in\n" \
"hot water, when they may be easily peeled. When made in this way you\n" \
"must thicken it with the flour only. Any part of the veal may be used,\n" \
"but the shin or knuckle is the nicest.\n"
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