eir habitations may be discovered by the small mounds of earth that
are raised near the entrance, or by the passages leading to their nests;
and by following these, the vermin may easily be destroyed. To prevent
early peas being eaten by the mice, soak the seed a day or two in train
oil before it is sown, which will promote its vegetation, and render the
peas so obnoxious to the mice, that they will not eat them. The tops of
furze, chopped and thrown into the drills, when the peas are sown, will
be an effectual preventive. Sea sand strewed thick on the surface of the
ground, round the plants liable to be attacked by the mice, will have
the same effect.

MILDEW. To remove stains in linen occasioned by mildew, mix some soft
soap and powdered starch, half as much salt, and the juice of a lemon.
Lay it on the part on both sides with a painter's brush, and let it lie
on the grass day and night till the stain disappears.

MILK BUTTER. This article is principally made in Cheshire, where the
whole of the milk is churned without being skimmed. In the summer time,
immediately after milking, the meal is put to cool in earthen jars till
it become sufficiently coagulated, and has acquired a slight degree of
acidity, enough to undergo the operation of churning. During the summer,
this is usually performed in the course of one or two days. In order to
forward the coagulation in the winter, the milk is placed near the fire;
but in summer, if it has not been sufficiently cooled before it is added
to the former meal, or if it has been kept too close, and be not churned
shortly after it has acquired the necessary degree of consistence, a
fermentation will ensue; in which case the butter becomes rancid, and
the milk does not yield that quantity which it would, if churned in
proper time. This also is the case in winter, when the jars have been
placed too near the fire, and the milk runs entirely to whey. Milk
butter is in other respects made like the common butter.

MILK AND CREAM. In hot weather, when it is difficult to preserve milk
from becoming sour, and spoiling the cream, it may be kept perfectly
sweet by scalding the new milk very gently, without boiling, and setting
it by in the earthen dish or pan that it is done in. This method is
pursued in Devonshire, for making of butter, and for eating; and it
would answer equally well in small quantities for the use of the tea
table. Cream already skimmed may be kept twenty-four hours