Drayke

Try Spencer Collins at The Boatyard Hilperton on 07790017418 or 01225959009

Calorifier is made from copper and the flange on top is brass so no rusting, the rust will be the red cover over the electrics on top of the immersion heater so you must have water getting to it from some were. All the white stuff on top looks like lime scale, so again water problems. If the calorifier need to be replaced the cold feed to it could be caped off , leaving you with cold water only, until a new one is fitted.

You could try phoning The New & Used Boat Co [ Aqualine] and ask them how its been fitted.

Sloe Gin recipe. 2-3 pounds of sloes 4-6 ounces of sugar 1ltr cheap gin Wash and destalk sloes then place in freezer for a week or so, if you don’t have a freezer then you are supposed to prick several times all of the sloes, very tedious. Place the sloes, sugar and gin in large Kilner jar seal lid and give it a good shaking, the shake every day for a couple of weeks or until sugar has dissolved. Place somewhere cool and out of the way for 3 months or so, longer if you can, then taste adding some more sugar if you think it needs it. Very pleasant to drink on a cold winters evening, or any time. Sloe Gin recipe. 2-3 pounds of sloes 4-6 ounces of sugar 1ltr cheap gin Wash and destalk sloes then place in freezer for a week or so, if you don’t have a freezer then you are supposed to prick several times all of the sloes, very tedious. Place the sloes, sugar and gin in large Kilner jar seal lid and give it a good shaking, the shake every day for a couple of weeks or until sugar has dissolved. Place somewhere cool and out of the way for 3 months or so, longer if you can, then taste adding some more sugar if you think it needs it. Very pleasant to drink on a cold winters evening, or any time.

But if you do that it must create condensation inside the boat will it not?

I think this, in red, means that there is no water in the filler pipe and not the pipe work after the pump. hope that makes sense.

I have a 240v pull cord light switch for my gulper shower pump and its been working for the last 15years or so, that's the switch not the pump, touching wood with crossed fingers.

Just to make it clear, my bow thruster batteries are in a bow locker, 2x110amh, that are charged via the engine that has an 80amp alternator with a slit charge relay that also charges the engine start battery, plus I do have an old 20amp charger fitted that runs of off 240v. I was just asking the preferred batteries to use. Thanks for all the replies.

What batteries would you fit for an electric bow thruster? I would presume starter batteries and not leisure ones.

Had boat in dry dock 6th August to 12th August just gone, so I could re-black the hull with another two coats of two pack, Hempadur. Last had the boat out in 2014 for blacking. The only problem found this time was flaking on the rubbing band, but that was no surprise. The original anodes that came when the boat was new 2006, where take off and replaced with the new ones, although the ones i had welded on in 2014 still had quite a bit of meat on them. So, two pack works. Sorry no pictures as I forgot to take any.

Maybe its the thermostat playing up.

No. Copied and pasted from thier webb site. Traditional rope fenders, made by ourselves, in either natural sisal or black polypropelyne. Specials can be made to order Delivery can be arranged.

You could also try ukboatyard.com and speak too Victoria.

No mushrooms should be sliced quite thickly so you see them as well as eat them.

Pork Chops with creamy mushrooms sauce Recipe. Learn how to make this recipe for a creamy sauce filled with mushrooms, Worcestershire sauce, onion, and garlic. Servings 4. TOTAL TIME: About 40 MINUTES Ingredients 4 thick-cut, boneless pork chops or pork loin cut into medallions, you can also use chicken breasts,thighs or strips, salt & pepper to taste. 2 tablespoons cooking oil, divided 1 onion, chopped 8 ounces white or brown mushrooms, sliced 1 or 2 clove garlic, crushed 1 tablespoon flour 1 ½ cups chicken stock ½ cup cream 1 dash Worcestershire sauce that's, about a tea spoon. Directions Place a large, deep pan on the stovetop over medium-high heat and add in 1 tablespoon of oil. Liberally season your choice of meat with salt and pepper, then add them to the pan. Allow each side to brown for 3 to 4 minutes, then remove from the pan. Set the meat on a plate to one side. Add the remaining tablespoon of oil to the pan, then add the sliced onion and mushrooms, sauté until they are softened and coloured. Add the crushed garlic to the pan and cook for a minute or 2 longer. Stir the flour into the vegetables, then add the chicken stock. Stir everything together, and then add the cream and a dash of Worcestershire sauce, and stir everything once more. Return the browned meat to the pan and allow them to simmer in the creamy mushroom sauce, lid off, for 10 minutes, or so until thoroughly cooked through, giving it a stir now and again. Serve the meat hot and fresh from the pan, with extra sauce spooned on top. Store leftovers in an airtight container in the fridge. Served over a bed of mashed potatoes with veg, or you can have it on a bed of rice.