Dr. M'Millan's formulas and domestic guide

BEST METHOD OF SUMMER FEEDING. Mix 5 parts of bran with i of middlings. In the morning wet up as much as you want to feed the hens with at a time. Do not have it too wet, but have all the mass thoroughly dampened, then set it near where they roost, so they can get at it whenever their appetite prompts ; they don't like it as well as corn, but will eat enough for all purposes. In the evening give a few handfuls of shelled corn, well scattered so that all can get a little ; if the hens do not eat the bran mixture at first, sprinkle a little corn meal on it and they will soon come to it. Don't mix more at a time than will be a meal for one day. I wish all who complain of a scarcity of eggs would try this plan, you will find it pay you richly for your trouble. HOW TO MAKE HENS LAY. Three gallons of boiling water, one-half ounce common salt, a tea-spoonfulof cayenne pepper and 4 ounces lard. Stir the mixture until the pepper has imparted considerable of its strength to the water, then stir in a meal made of oats and corn ground together, equal parts, until a stiff mush is made. Set off to cool to a milk warmth. There should not be more salt or pepper than would be comfortable for yourself to take. Feed this i day and then the ordinary feed for 3 days and then the mush again and the effect will be satisfactory. Hens fed in this way will be less inclined to set than if fed in the ordinary way. EGGS TO PICKLE. Hard boiled eggs as many as will fill a jar such as you want to keep them in, when cold remove the shell and fill the jar, laying them in as closely as possible. Then take some spiced vinegar hot and cover the eggs with it and seal up the jar for a month, when they will be fit for use. Should they at any time after they are opened appear flat or not sharp enough for the taste, renew the vinegar. Eruit jars that have been emptied during the winter are very handy for this purpose. Eggs thus pickled make an excellent relish with cold meats. SPICED VINEGAR FOR PICKLES. For every quart of cider vin gar, take black pepper I ounce, salt, ginger and allspice, of each onehalf ounce, all of which must be bruised and placed in ajar or bottle, with 2 or 3 small red pepper pods or a little cayenne if desired. Some prefer cinnamon or mace or some other flavor than those mentioned. Upon most articles being pickled, as cucumbers, beets, peaches, walnuts, etc., always use the vinegar hot, but upon cabbage always use it cold. FIRE KINDLERS. Take common pine tar 3 quarts, melted resin 5 quarts, turpentine 8 ounces. Mix by aid of heat and dip corn cobs in this mixture and lay in the sun to dry; when dry they can be packed in barrels or boxes for use. This is a cheap and easy way to prepare kindlings. One cob lighted with a match will set the fire going under reasonably dry wood. It is better to dry them with heat, such as in the oven or some heat where the temperature is in the neighborhood of 200° Fahrenheit. FIRE-PROOF WASH FOR SHINGLES. Sulphate of zinc and salt of each one pound, to i bushel of lime made into a wash with water two parts and skim milk one part, and apply with a a large wide brush, like a white-wash or calsomine brush. GRAFTING WAX.