cheshunt compound

**Two_Sheds** · 10-03-2011, 07:05 PM

Originally posted by rushall rob View Post

Has anyone got any plans or suggestions for dealing with damping off without Cheshunts?

I've never used CC, been growing my own for 16 years now.

- water with tap water not butt water (fewer organisms to contend with)
- don't overwater
- avoid humid conditions, keep an air flow

**zazen999** · 10-03-2011, 07:08 PM

What she said.

Even in my school that insists on overwatering everything no matter how much I bang on about it [they water it all as soon as my back is turned]...we don't get damping off.

**Kristen** · 10-03-2011, 08:00 PM

Originally posted by rushall rob View Post

They said that their Fruit and Vegetable Disease Control (based on a copper oxi-chloride compound) has recommendations for similar applications.

I'm no Chemist, but the science of the copper oxi-chloride doesn't look all that different to that of Cheshunt Compound to me.

Cheshunt Compound is probably generic and no one wanted to pay to get the regulatory stuff done (as everyone else could then just sell it). We've lost a few good ones down that route ... Ammonium Sulphamate for Marestail control, for example.

I think giving the "Fruit and Vegetable Disease Control" a whirl should do the trick (although like the others damping off is not something I have had to worry about </KnockOnWood>

**richardbees** · 10-03-2011, 08:15 PM

bloody EU!!

They've also got rid of "Rose Clear"

**Aberdeenplotter** · 10-03-2011, 10:11 PM

I had it in my head that Cheshunt compound was the same thing as bordeaux mixture and that it was accidentally discovered in the late 19th century that grape vines situated close to roads were less likely to be affected with downy mildew. The vines which had been treated with a paste of copper sulphate and lime in water in order to make the grapes unattractive to passers-by, appeared freer of the mildew. Millions of pounds must have been saved by the discovery over the years, but alas, that counts for nothing in Europe

**teakdesk** · 10-03-2011, 10:49 PM

You're very close AB...

Bordeaux mixture is copper sulphate powder mixed with hydrated lime.
Cheshunt Compound is copper sulphate powder mixed with ammonium carbonate

All compounds are available to buy on ebay to mix yourself.

I think both compound work by coating the soil/plant with copper as the active ingredient.

Bordeaux mixture is 10g copper sulphate, 10g hydrated lime and 1kg water; mix each powder with 500g of water then combine the result - do not mix the powders.

I'm not sure of Cheshunt ratios but I'd guess they are similar.

This is current RHS advice.

PS if you want to mix your own potions make sure you take advice from someone who really knows what they are doing... ie not me!!

Edit - I've just found an old packet of "Fruit and Vegetable Disease Control" that I've never used and the claimed uses are blight, curl, canker and damping off.

.

**piskieinboots** · 11-03-2011, 07:57 AM

[

Originally posted by zazen999 View Post

What she said.

And what she said.

I've never used it and never needed to review using it

**rushall rob** · 11-03-2011, 12:25 PM

Originally posted by teakdesk View Post

You're very close AB...

Bordeaux mixture is copper sulphate powder mixed with hydrated lime.
Cheshunt Compound is copper sulphate powder mixed with ammonium carbonate

All compounds are available to buy on ebay to mix yourself.

I think both compound work by coating the soil/plant with copper as the active ingredient.

Bordeaux mixture is 10g copper sulphate, 10g hydrated lime and 1kg water; mix each powder with 500g of water then combine the result - do not mix the powders.

I'm not sure of Cheshunt ratios but I'd guess they are similar.

This is current RHS advice.

PS if you want to mix your own potions make sure you take advice from someone who really knows what they are doing... ie not me!!

Edit - I've just found an old packet of "Fruit and Vegetable Disease Control" that I've never used and the claimed uses are blight, curl, canker and damping off.

.

Copper sulphate can be easily obtained but I can't find ammonium carbonate for sale anywhere.

**King Carrot** · 11-03-2011, 12:54 PM

Originally posted by rushall rob View Post

It appears that Cheshunt Compound is no longer manufactured by Bayer owing to a change in regulations regarding products containing copper sulphate. Without it I find almost all of my greenhouse vegetable seedlings damp off and die. I have asked Bayer if they provide an alternative. They said that their Fruit and Vegetable Disease Control (based on a copper oxi-chloride compound) has recommendations for similar applications. Their representative wasn't exactly effusive in his recommendations.

Has anyone got any plans or suggestions for dealing with damping off without Cheshunts?

I'd start here as I don't think it's very common if you're using clean growing medium, tap water (leave to stand to evaporate any chlorine if you can) and have adequate ventilation and temperature for what you're growing.

**kcm** · 30-10-2011, 07:41 PM

Quick FYI: ammonium carbonate is also called Baker's Ammonia or Hartshorn. It's easier to buy from baking supply sites - or at the grocery - than at a chemical supply house.

**greenfingers1** · 10-04-2013, 02:10 PM

cheshunt compound help

Hi Guys
I am new on here but i have read somewhere that watering with chamomile tea or clove tea can help prevent damping off disease.Has to be worth a try as the tea has good effects on the immune system in humans.Also both are organic which has to be good.
Hope this helps.

Announcement

cheshunt compound

cheshunt compound

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts