Jump to content

Recommended Posts

Hi

I thought I would ask the experts and there are always knowledgable people on the East Dulwich forum.


I have an elm tree to get rid of at the back of our garden and I have just had the first of several quotes to come but one thing left me perplexed.


The quote included ?300-400 to get rid of the wood once cut. It is elm wood which I checked and is a burning wood, not the best maybe but it can be used. So, I was wondering whether it would be worth asking if people were interested in cutting off the wood in smaller pieces that can be dried and then used as burning wood.

That shall reduce my quote and surely would provide some free wood ( not labour free I suppose).

We would do it as I hate the idea of paying to dispose it when someone else is going to sell it but we simply have nowhere to store it.

I am French and in France this is the kind of initiate that exists, you get a tree surgeon to do the big job and then you enquire whether neighbours finish the job and take the wood away. Our friends there basically spend a couple of saturdays working on this but then get free wood for a whole season.


Do you think that's something I should explore or is it a lost cause? If it could work, how should I proceed?


Thanks in anticipation


Oddiegirl3

Trees cut in Autumn will generally season quicker. And Elm is notoriously wet


Spring - sap rising. Autumn - sap falling.


If you get the trunk & branches cut into 10" slices then it's easier to move/roll


Get the branch unions taken away ( where branch joins trunk, or branches spilt into two ) as they're near impossible & dangerous to split by hand. Or leave them in the garden to rot as Stag beetles love this kind of enviroment


Then they'll need until next Summer (at least) on the floor-on their sides, to season


Then they're ready to split by hand, if you know how


Then a further season as splits in a stack


By Jan 2014 they'll be ready to burn


So at best, by next summer, you can have a splitting session !



BUT do learn or ask how to it safely


Canadian splitting tool & a sledge hammer - safe but slow


Or a good sharp splitting axe -fast, but quite lethal in the wrong hands


Have fun- but be safe


Nette

From my Boy Scout days (many years ago):


Logs to Burn, Logs to burn, Logs to burn,

Logs to save the coal a turn,

Here's a word to make you wise,

When you hear the woodman's cries.


Never heed his usual tale,

That he has good logs for sale,

But read these lines and really learn,

The proper kind of logs to burn.


Oak logs will warm you well,

If they're old and dry.

Larch logs of pine will smell,

But the sparks will fly.


Beech logs for Christmas time,

Yew logs heat well.

"Scotch" logs it is a crime,

For anyone to sell.


Birch logs will burn too fast,

Chestnut scarce at all.

Hawthorn logs are good to last,

If you cut them in the fall.


Holly logs will burn like wax,

You should burn them green,

Elm logs like smouldering flax,

No flame to be seen.


Pear logs and apple logs,

They will scent your room,

Cherry logs across the dogs,

Smell like flowers in bloom.


But ash logs, all smooth and grey,

Burn them green or old;

Buy up all that come your way,

They're worth their weight in gold.

Huguenot Wrote:

-------------------------------------------------------

> :)

>

> What's the London law on burning elm?

>

> Froggies won't mind, apart from the fact that they

> don't have the same authentic smell of burning

> sheep.


You can burn anything you like as long as you have the right sort of woodburner. http://www.southwark.gov.uk/downloads/download/1992/approved_smokeless_fuels_and_exempted_fireplaces


So that's ?1000 for the new woodburner but yippee, free logs


Probably better to get some friends from the country to come and help

Thanks for all the contributions. Got the feeling I will end up leaving this completely outgrown tree where it is and keep enjoying a wet non-sunny garden (!) as I can't justify spending so much money on a tree now and don't have the skills to tackle it or as suggested to get some frogs to help with the project!

I turn down endless wood from tree surgeons. And I know very few that log their wood. It needs to season for a couple of years and that requires storage, which isn't cheap


There are very specific cord wood dealers & its solid in bulk by the cu3, these people aren't tree surgeons, they're usually farmer/landowners


The costs for a log merchant is in buying seasoned cord wood ready to process. Even then, they're very very fussy about what goes through their machinery


Essentially wood that's turned to logs is plantation & coppice crop, contact cut by the acre every summer . I saw 22 acres cut in one go last year.


The wood collected by local tree surgeons is gennerally chipped on-site, this then goes to the biomass generator near Croydon, which in turn powers the street lights


Tree surgeons might save some wood like Ash, in limited volume , but every thing else is virtually worthless in its raw state


What you need is a small crew who'll do the job over a weekend


Try putting a post on the local forums


Though make sure they're PL insured


* Woody

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • I've never got Christmas pudding. The only times I've managed to make it vaguely acceptable to people is thus: Buy a really tiny one when it's remaindered in Tesco's. They confound carbon dating, so the yellow labelled stuff at 75% off on Boxing Day will keep you going for years. Chop it up and soak it in Stones Ginger Wine and left over Scotch. Mix it in with a decent vanilla ice cream. It's like a festive Rum 'n' Raisin. Or: Stick a couple in a demijohn of Aldi vodka and serve it to guests, accompanied by 'The Party's Over' by Johnny Mathis when people simply won't leave your flat.
    • Not miserable at all! I feel the same and also want to complain to the council but not sure who or where best to aim it at? I have flagged it with our local MP and one Southwark councillor previously but only verbally when discussing other things and didn’t get anywhere other than them agreeing it was very frustrating etc. but would love to do something on paper. I think they’ve been pretty much every night for the last couple of weeks and my cat is hating it! As am I !
    • That is also a Young's pub, like The Cherry Tree. However fantastic the menu looks, you might want to ask exactly who will cook the food on the day, and how. Also, if  there is Christmas pudding on the menu, you might want to ask how that will be cooked, and whether it will look and/or taste anything like the Christmas puddings you have had in the past.
    • This reminds me of a situation a few years ago when a mate's Dad was coming down and fancied Franklin's for Christmas Day. He'd been there once, in September, and loved it. Obviously, they're far too tuned in to do it, so having looked around, £100 per head was pretty standard for fairly average pubs around here. That is ridiculous. I'd go with Penguin's idea; one of the best Christmas Day lunches I've ever had was at the Lahore Kebab House in Whitechapel. And it was BYO. After a couple of Guinness outside Franklin's, we decided £100 for four people was the absolute maximum, but it had to be done in the style of Franklin's and sourced within walking distance of The Gowlett. All the supermarkets knock themselves out on veg as a loss leader - particularly anything festive - and the Afghani lads on Rye Lane are brilliant for more esoteric stuff and spices, so it really doesn't need to be pricey. Here's what we came up with. It was considerably less than £100 for four. Bread & Butter (Lidl & Lurpak on offer at Iceland) Mersea Oysters (Sopers) Parsnip & Potato Soup ( I think they were both less than 20 pence a kilo at Morrisons) Smoked mackerel, Jerseys, watercress & radish (Sopers) Rolled turkey breast joint (£7.95 from Iceland) Roast Duck (two for £12 at Lidl) Mash  Carrots, star anise, butter emulsion. Stir-fried Brussels, bacon, chestnuts and Worcestershire sauce.(Lidl) Clementine and limoncello granita (all from Lidl) Stollen (Lidl) Stichelton, Cornish Cruncher, Stinking Bishop. (Marks & Sparks) There was a couple of lessons to learn: Don't freeze mash. It breaks down the cellular structure and ends up more like a French pomme purée. I renamed it 'Pomme Mikael Silvestre' after my favourite French centre-half cum left back and got away with it, but if you're not amongst football fans you may not be so lucky. Tasted great, looked like shit. Don't take the clementine granita out of the freezer too early, particularly if you've overdone it on the limoncello. It melts quickly and someone will suggest snorting it. The sugar really sticks your nostrils together on Boxing Day. Speaking of 'lost' Christmases past, John Lewis have hijacked Alison Limerick's 'Where Love Lives' for their new advert. Bastards. But not a bad ad.   Beansprout, I have a massive steel pot I bought from a Nigerian place on Choumert Road many years ago. It could do with a work out. I'm quite prepared to make a huge, spicy parsnip soup for anyone who fancies it and a few carols.  
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...