if a fee is to be paid then we can use abit of walkers fee to off set it maybe..

Stella the players I'm thinking about are in particular Sarsfield and Molloy(both international juniors) ,I can think of only one halfback Tom Hemingway(obviously left the Giants I believe now playing with Dewsbury,not 100% sure and Kyle Wood,did we get him from Sheffield? .I did hear last season that Balloo would be giving some of the younger players a chance.There is a general shortage in rugby league of good young half backs (mainly 6s) and centres who are leaving RL due to lack of opportunities which may be in part the importing of overseas players.We may have a couple in our junior sides whether they get a chance is anyones guess.Players mature at different ages a player may be told he is not being kept on the books at 17 may be be a different proposition two years later, there are quite a few playing in the different leagues up and down the country and in RU teams I see these regularly.I travel up and down watching RL and occasionly RU and it isn't difficult spotting a talented possibly RL trained player.

Molloy did spend a lot of last season injured I think-

molloy did his knee, out for the season

good prospect...hope he has a good season this time round

Same agent that landed you Brough even though still under contract. Wouldn't trust this guy as far as i could throw Crabtree. As far as i see it the agent initiated the move for Koppy before he was eligible to quit thus Bradford wanting a fee (even though i think they are entitiled to jack at moment). Wonder what will happen if you lot decide to walk away and Craig doesn't want to play for Bulls. The way i see it is if he this were to happen it would be a different case for any other club as they have not approached him when under contract and could sign him without any problems that you have had.

true

but then we would have much of a forum!

Must admit Brearley 84 I do get a load of laughs from some postings but some of them do get close to the borderline between guessing and downright pork pieing.