C++Talk.NET

Georg Madler · Guest

Hallo! Folgendes (Anfänger-)Problem:

Ich habe eine einfach verkettete Liste aus z.B. 5 Elementen. Nun brauche ich
ja das erste Element in der Liste um die Elemente einzeln durchzugehen, ich
versuche also einen Pointer auf das erste Element zu bekommen. (Siehe
Sourcecode unten). Sobald ich aber noch ein Element hinzufüge ändert sich
auch mein "Anfang"-Pointer und zeigt auf das neue Element. Wie speichere ich
also in so einem Fall einen Zeiger auf das allererste Element in der Liste
ab? Danke!

class Point {
public:
Point New();
void SetCounter(int count);
private:
Point *next;
int counter;
};

Point Point::New() {
this->next = new Point;
return *this->next;
}

void Point::SetCounter(int count) {
this->counter = count;
}

int main()
{
Point *point = new Point;
Point *Anfang;

//Speichere Pointer auf erstes Element ->Problem!
Anfang = point;

for(int i=1;i<=5;i++) {
point->SetCounter(0);
*point = point->New();
}

return EXIT_SUCCESS;
}

--
de.comp.lang.iso-c++ - Moderation: mailto:voyager+mod (AT) bud (DOT) prima.de
FAQ: http://www.voyager.prima.de/cpp/ mailto:voyager+send-faq (AT) bud (DOT) prima.de

Gerd Orfey · Guest

Georg Madler wrote:

Rolf Magnus · Guest

Georg Madler wrote:

Georg Madler · Guest

Zuerst mal Dank an euch beide für die Hilfe, mittlerweile habe ich
meine Probleme mit euren Korrekturen bzw. Verbesserungsvorschlägen
lösen können.

On Sat, 18 Dec 2004 00:29:11 +0100, "Gerd Orfey" <gerda.orfey (AT) gmx (DOT) net>
wrote:

Georg Madler · Guest

up tight to hold it all together.
Place breast side up in a large metal roasting pan.
Bake in 325° oven covered for 2 hours.
Remove cover, stick a cooking thermometer deep into one of the
baby?s buttocks and cook uncovered till thermometer reads 190°,
about another hour.

Pro-Choice Po-Boy

Soft-shelled crabs serve just as well in this classic southern delicacy.
The sandwich originated in New Orleans, where an abundance of abortion clinics
thrive and hot French bread is always available.

2 cleaned fetuses, head on
2 eggs
1 tablespoon yellow mustard
1 cup seasoned flour
oil enough for deep frying
1 loaf French bread
Lettuce
tomatoes
mayonnaise, etc.

Marinate the fetuses in the egg-mustard mixture.
Dredge thoroughly in flour.
Fry at 375° until crispy golden brown.
Remove and place on paper towels.

Holiday Youngster

One can easily adapt this recipe to ham, though as presented,
it violates no religious taboos against swine.

1 large toddler or small child, cleaned and de-headed
Kentucky Bourbon Sauce (see index)
1 large can pineapple slices
Whole cloves

Place him (or ham) or her in a large glass baking dish, buttocks up.
Tie with butcher string around and across so that he looks like
he?s crawling.
Glaze, then arrange pineapples and secure with cloves.
Bake uncovered in 350° oven till thermometer reaches 160°.

Cajun Babies

Just like crabs or crawfish, babies are boiled alive!
You don?t need silverware, the hot spicy meat comes off in your hands.

6 live babies
1 lb. smoked sausage
4 lemons
whole garlic
2 lb. new potatoes
4 ears corn
1 box salt
crab boil

Bring 3 gallons of water to a boil.
Add sausage, salt, crab boil, lemons and garlic.
Drop potatoes in, boil for 4 minutes.
Corn is added next, boil an additional 11 minutes.
Put the live babies into the boiling water and cover.

Georg Madler · Guest

¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots

This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.

Pre-mie Pot Pie

When working with prematurely delivered newborns (or chicken) use sherry;
red wine with beef (buy steak or roast, do not pre-boil).

Pie crust (see index)
Whole fresh pre-mie; eviscerated, head, hands and feet removed
Onions, bell pepper, celery
½ cup wine
Root vegetables of choice (turnips, carrots, potatoes, etc) cubed

Make a crust from scratch - or go shamefully to the frozen food section
of your favorite grocery and select 2 high quality pie crusts (you
will need one for the top also).
Boil the prepared delicacy until the meat starts to come off the bones.
Remove, de-bone and cube; continue to reduce the broth.
Brown the onions, peppers and celery.
Add the meat then season, continue browning.
De-glaze with sherry, add the reduced broth.
Finally, put in the root vegetables and simmer for 15 minutes.
Allow to cool slightly.
Place the pie pan in 375 degree oven for a few minutes so bottom crust is not soggy,
reduce oven to 325.
Fill the pie with stew, place top crust and with a fork, seal the crusts together
then poke holes in top.
Return to oven and bake for 30 minutes, or until pie crust is golden brown.

Sudden Infant Death Soup

SIDS: delicious in winter, comparable to old fashioned Beef and Vegetable Soup.
Its free, you can sell the