Consecutive unordered and ordered lists.

[Mark Henderson Linton]

I played a little bit with this and if you make two new routines, 
nearly identical to _DoLists, called _DoOrderedLists and 
_DoUnorderedLists, where the only difference is that $marker_any only 
includes $marker_ol in the former and $marker_ul in the latter, and 
call them like this:

sub _DoLists {
	my $text = shift;

	$text = _DoOrderedLists($text);
	$text = _DoUnorderedLists($text);

	return $text;
}

The code then behaves as expected.

On Dec 18, 2004, at 9:53 PM, Mark Henderson Linton wrote:

> Greetings,
>
> I believe there is a problem in the _DoLists subroutine involving the 
> use of $marker_any to determine when a list ends. If you have an 
> ordered list following an unordered list, the routine will incorrectly 
> match the end of the second, ordered list as the end of the first, 
> unordered list, resulting in a single unordered list.
>
> Place the following into the Dingus:
>
> ====
>
> # Yorkshire Pudding
>
> * 2 cups all-purpose flour
> * 1 teaspoon coarse salt
> * Freshly ground pepper
> * 4 large eggs
> * 3 to 3 1/2 cups whole milk
> * 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or 
> lard
>
> 1. In a large bowl, combine flour, salt, and pepper. Make a well in 
> the center, and add eggs and one-quarter of the milk. Using a whisk, 
> combine eggs and milk, then incorporate flour; begin with the inner 
> rim of the well. Continue whisking until a smooth, stiff batter forms. 
> Stir in half of the remaining milk. Cover with plastic wrap and let 
> stand at room temperature for 30 minutes.
>
> 2. Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in 
> oven until very hot, about 5 minutes.
>
> 3. Stir enough of the remaining milk into the batter until it is the 
> consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings 
> into each muffin tin. Pour batter in the muffin tins, filling them 
> about one-third full; the batter should sizzle in the hot drippings. 
> Return to oven and bake until puffed, browned, and crisp, 25 to 30 
> minutes. Yorkshire pudding is best served fresh from the oven, but it 
> can be kept warm in a low oven for about 15 minutes.
>
> ====
>
> The following code will result:
>
> ====
>
> <h1>Yorkshire Pudding</h1>
>
> <ul>
> <li>2 cups all-purpose flour</li>
> <li>1 teaspoon coarse salt</li>
> <li>Freshly ground pepper</li>
> <li>4 large eggs</li>
> <li>3 to 3 1/2 cups whole milk</li>
> <li><p>6 to 8 tablespoons drippings from roasting pan, vegetable oil, 
> or lard</p></li>
> <li><p>In a large bowl, combine flour, salt, and pepper. Make a well 
> in the center, and add eggs and one-quarter of the milk. Using a 
> whisk, combine eggs and milk, then incorporate flour; begin with the 
> inner rim of the well. Continue whisking until a smooth, stiff batter 
> forms. Stir in half of the remaining milk. Cover with plastic wrap and 
> let stand at room temperature for 30 minutes.</p></li>
> <li><p>Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins 
> in oven until very hot, about 5 minutes.</p></li>
> <li><p>Stir enough of the remaining milk into the batter until it is 
> the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings 
> into each muffin tin. Pour batter in the muffin tins, filling them 
> about one-third full; the batter should sizzle in the hot drippings. 
> Return to oven and bake until puffed, browned, and crisp, 25 to 30 
> minutes. Yorkshire pudding is best served fresh from the oven, but it 
> can be kept warm in a low oven for about 15 minutes.</p></li>
> </ul>
>
> ====
>
> This is the code that was expected:
>
> ====
>
> <h1>Yorkshire Pudding</h1>
>
> <ul>
> <li>2 cups all-purpose flour</li>
> <li>1 teaspoon coarse salt</li>
> <li>Freshly ground pepper</li>
> <li>4 large eggs</li>
> <li>3 to 3 1/2 cups whole milk</li>
> <li>6 to 8 tablespoons drippings from roasting pan, vegetable oil, or 
> lard</li>
> </ul>
>
> <ol>
> <li><p>In a large bowl, combine flour, salt, and pepper. Make a well 
> in the center, and add eggs and one-quarter of the milk. Using a 
> whisk, combine eggs and milk, then incorporate flour; begin with the 
> inner rim of the well. Continue whisking until a smooth, stiff batter 
> forms. Stir in half of the remaining milk. Cover with plastic wrap and 
> let stand at room temperature for 30 minutes.</p></li>
> <li><p>Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins 
> in oven until very hot, about 5 minutes.</p></li>
> <li><p>Stir enough of the remaining milk into the batter until it is 
> the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings 
> into each muffin tin. Pour batter in the muffin tins, filling them 
> about one-third full; the batter should sizzle in the hot drippings. 
> Return to oven and bake until puffed, browned, and crisp, 25 to 30 
> minutes. Yorkshire pudding is best served fresh from the oven, but it 
> can be kept warm in a low oven for about 15 minutes.</p></li>
> </ol>
>
> ====
>
> Any suggestions?
>
> Sincerely,
> Mark Linton
> --
> If there is a 50-50 chance that something can go wrong, then 9 times 
> out of ten it will. -- Paul Harvey News, 1979
>
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>
>
Sincerely,
Mark Linton
--
One advantage of fuzzy project objectives is that they let you avoid 
the embarrassment of estimating the corresponding costs. -- Third Rule 
of Project Management