Hair Shampoo

Dissolve 3 tablespoons of grated French castile soap in 1 quart of boiling water; place on back of stove until dissolved; stir 3 tablespoons of borax in 1 quart of cold water; beat yolks of 3 eggs. Stir above mixture all together and then add 3 tablespoons of alcohol; bottle and keep for use. - Mrs. A. E. E.

Hand Lotion

Two ounces glycerine, 2 ounces alcohol, 10c. quince seed. Soak quince seed in 1 pint cold water 24 hours; then strain into mixed glycerine and alcohol through cheese cloth; mix all together and add a little perfume. - M. A. B.

To Make Soap

Five pounds grease, 3 tablespoons of ammonia, 3 tablespoons of borax, 1 small can lye, 1 pint water. Put lye in yellow bowl and pour water over it; stir often until cool; melt grease, strain and add ammonia and borax; slowly add to lye and stir until thick like mush; pour into a pan lined with brown paper. When partly set cut into squares. - Mrs. G. B.

Hard Soap

One package of Babbitt's prepared potash, 1/2 pint household ammonia, 1/2 pint of borax, all dissolved in 1 quart of cold water, stirring until dissolved; add 5 pounds of melted grease strained; stir for 20 minutes or more. When it begins to thicken pour into a paper box. Cut into cakes before it hardens; make it in agate or porcelain pan. It must stand 4 weeks before using. Caution - Be careful how you handle the potash. - Mrs. W. A. B.

Egg Pickle

One pound lime, 1/2 pound salt, 3 gallons water. Take 1 gallon of water and above quantity of lime and salt; dissolve and let stand over night; then add remaining water to mixture; put all of the eggs in at one time. - Mrs. A. E. E.

Receipt For Preserving Eggs

The commercial water glass or sodium silicate is used for preserving eggs. It is sold in 2 forms; a syrup-thick liquid of about the consistency of molasses and a powder. The first named is the one most commonly used. A solution of the desired strength for preserving eggs may be made by dissolving 1 part of the syrup-thick water glass in 10 parts by measure of water. Only pure water should be used in making the solution and it is best to boil and cool it before mixing with the water glass. The solution should be carefully poured over the eggs packed in a suitable vessel which must be clean and sweet. The packed eggs should be stored in a cool place. It is best not to wash the eggs before packing as this removes the natural mucilaginous coating on the outside of the shell. One gallon of the water glass will make sufficient solution for 50 dozen eggs if they are properly packed. - Farmers' Bulletin No. 128, U. S. Department of Agriculture. Very fine. - F. V. M.

Mixture For Preserving Eggs

One heaping quart of fresh air slaked lime or the fine part of unslaked lime, 4 gallons water, 1 scant pint salt. Stir this mixture several times daily for several days; then add fresh eggs. - E. D.

Washing Fluid (Fine)

Half pint of turpentine, 1/2 pint of alcohol, 1/2 ounce of camphor gum, 1 ounce concentrated ammonia. Let it dissolve and it is ready for use. Rule for using same - Add 2 tablespoons of this mixture to a bucket of tepid water and let the clothes soak in this 1 hour; then wash with any common soap; boil or not as you like. This is a good disinfectant as well. - M. A. B.