Looking at the past fortnight on this site, it is interesting
to see the browser breakdown.
| Browser | Version | Market Share (%) |
|---|
| Firefox | 3.x | 03.88 |
| Firefox | 2.x | 28.05 |
| Firefox | 1.x | 19.31 |
| MSIE | 7.x | 14.89 |
| MSIE | 6.x | 24.92 |
| MSIE | 5.x | 00.65 |
| MSIE | 4.x | 00.22 |
| MSIE | 3.x | 00.11 |
| Mozilla | 1.x | 02.48 |
| Opera | 9.x | 01.40 |
| Opera | 8.x | 00.22 |
| Opera | 7.x | 00.43 |
| Safari | all | 00.97 |
| Konqeror | 3.x | 02.48 |
If you lump them crudely by rendering engine family you get:
| Engine | Market Share (%) |
|---|
| Mozilla Gecko | 53.72 |
| MSIE | 40.78 |
| khtml/web-kit | 03.45 |
| Opera | 02.05 |
This site is more pro-open source and the content is clearly
more pro Linux that Microsoft but one of the most popular
section is the stable site that is hosted here, which isn't
technical at all. It's good to see more than just one browser,
and it's good to see that MISE isn't the most popular!
posted 22:10 ::
/web ::
permalink ::
^
Today we made 6.5 kg of rhubarb and ginger jam. We used the
same recipe as originally
rather than last years
variant where you peel the rhubarb. Peeling the rhubarb before
jamming it is the "Victorian" method which apparently tastes better.
Leaving the "skin" of the rhubarb on does however change the colour
of the jam from green to ruby red. I'm not sure it make much difference
but not peeling makes the whole process quicker and easier, but you
need pristine rhubarb.
posted 21:15 ::
/stuff/food/jam ::
permalink ::
^
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