| #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" |