mafaldina

Agree with Temp, more likely diverter valve, although if you have HW and no heating boiler will run but might overheat so will need to press reset button. When was it all serviced last, looks a bit of a mess, lots of weeping/corrosion Typical problem, my husband is a plumber and we get lots of requests for services this time of year, when one delves deeper one finds the problem is the heating not working not just a service. Moral of the tale, get your boiler system checked mid/ late summer, not when it gets cold. It shouldn't cost much with an honest decent plumber/heating peep, around £60-80 a year, costs more when they are busy:, you are in a hurry and cold plus you'll have to join the queue. I don't turn my heating off (obviously on timer) but turn room stat down it then triggers for a short time on those odd cold summer days (1 or 2 this summer, came on for 15 mins each time) and keeps it all moving. Bleed rads, if the water after air coming out really black that might be a sludge issue (will need flushing and might have knackered pumps and more likely diverter), give the diverter valve a sharp knock with a piece of wood, not a hammer, if it then works you still need it serviced and looked at but you will be less cold and damp while you wait.

For what is worth I am converting an old milking parlour c.135m2 into a three bed holiday let. It is of varying ages varying from 100 to 20 years old. 200mm+ solid walls (some block on flat, she stone) built off an eight inch or so slab (no idea whether any reenforcement but no cracks in it). I am in the process of underpinning all round (~65m), 500mm deep, engineer spec. attached. I don't actually think it needs it as there is no sign of movement and no extra loads will be imposed (it has a slate roof, put on 20 years ago) but building control requirement. Not too onerous or prohibitively expensive to do. Might be worth another engineer opinion though. The trouble is, like me, you cannot pull down and rebuild as your right to conversion will be based on converting an existing agricultural building, I suspect. timber_structure_1.pdf

Was there not a search done when you bought the site? If not you can request a map from your local water company, usually costs around fifty quid mark.

Be a little careful, is it just a PROW (not a right to roam or permissive access, either end of scale), what designation? If classed as footpath/bridleway/boat you need to make it clear for access to various widths and standards (the parish council will have some responsibility too on some, if designated). I have several bridleways and a BOAT that have been removed from the definitive map around me, relatively recently, so depending on where you are it may be possible. Your council should have an online map that shows all of them, Cornwall has and I can't believe they are the leading lights in this. Have a search on your council site for interactive map(s). [I did just check and the Wiltshire one doesn't look very good but I dined't have a postcode]

Thank you Jeremy. I'm sure there is also a road like that on the 'top' somewhere. A long row and the curates house near the end. Is the Compasses still going, used to have good beer.

Jeremy, I'm trying to remember where that is, I 'm sure it's somewhere around Ebbersbourne Wake/Alverdiston. Remember it from when I used to live at Donhead.

Have you tried any of the agricultural concrete manufacturers, if you are in Devon someone like Croom Concrete is not very far (Sedgemoor), They make slurry channels etc.

I take it you mean sodium hypochlorite rather than hyperchorite. You can get it from any farm supply place (it is what is used for cleaning milk lines and parlours) if you want it at c.15%. It is another name for common garden bleach when it is at 5-6%, therefore available everywhere. Calcium hypochlorite (it is in solid form, tablets or granules) is what is normally used for swimming pools, also available from janitorial outlets.

Steamy, there is art and design on both campuses plus games design & programming, business & entrepreneurship, photography, music and drama at Tremough and architecture, journalism and writing at Falmouth. Falmouth University owns both sites and, effectively, leases space out to Exeter at Tremough, although it is a rather more complicated agreement. FU (they were aware of the connotation of the initials when they named it, unlike Coventry University of New Technology who decided to change the name when it was pointed out to them and after the ident and signs had been designed and made) senior management are luckily based at Tremough in the AIR building which suits those of us who are based in Falmouth.

Quite agree, I'm based on the Woodlane (Falmouth Campus), they also charge for mustard and sauce, but not butter. Have you seen the new Geography building at Tremough (I cannot bring myself to call it Penryn) campus, it's a very good imitation for a 1960s municipal car park when viewed from the entrance to the Exchange (library), complete with sludge green external staircase.

Steamy, remember this? https://www.cornwalllive.com/news/cornwall-news/first-look-inside-shipping-container-404407

There used to be a launderette in Falmouth (top of Trelawney Road) that was also an off license as well as one in Penryn that shared a frontage with a fish and chip shop, not a good mix that one. From memory there was also one in St Day that was half butcher's shop half launderette. The best mix of premises I have ever seen was in Mallow, Ireland, double fronted premises, one half a bar, the other a funeral parlour, saves moving the body for the wake.

Very successful. They were wise enough to get Exeter University involved early on so the area was properly monitored for a couple of years beforehand so they had data to compare to. https://www.cornwallwildlifetrust.org.uk/what-we-do/our-conservation-work/on-land/cornwall-beaver-project https://www.facebook.com/search/top/?q=cornwall beaver project&epa=SEARCH_BOX You might have seen them on Countryfile as well.

All depends how many herbs and spices one has and uses regularly, I have 2 60cm drawers full plus the unground spices in sealed plastic containers in a dark cupboard. We use a lot of herbs and spices, they need to be in the dark and then they will keep for a couple of months ground or longer whole, they go off quickly with light.I buy unground once or twice a year when I can get to Brick lane and raid the Asian supermarket, most of the herbs I use fresh in summer (in the poly tunnel, they go from April to November, parsley, chives, sage, thyme go all year and dry the others for winter use.

I just have them in a couple of drawers and until recently laid flat like Jack, the new(ish) Sainsburys jars are shallow enough to sit upright, you can get many more in (I write what it is on lid) and reuse them to fill with my home ground spices so gradually converting to those.