Ingredients:

• 2 eggs
• 1 1/2 to 2 tsp ground cayenne pepper
• 2 tsp ground cinnamon
• 1 gallon water (2 cups separate)

Preparation:

1. Blend first three ingredients with two cups water for 1 minute.
2. Let sit for a while, then re-blend at least twice.
3. Strain through a fine mesh strainer into a 1 gallon container (this is important to prevent spray nozzle clogging).
4. Top off with water to make 1 gallon.
5. Let sit for several days, preferably in the sun. (Sometimes takes up to 2 weeks to get really stinky!)

When Ready to Use:

• Shake well.
• Using a tank-type sprayer, lightly spritz plants, shrubs, or evergreens.
• Occasionally shake sprayer to keep particles suspended.
• Freshly-sprayed repellant will smell a little wicked at first. It will dissipate to us, but not to the deer.
• Do not use directly on edible plants.
• Reapply after heavy rain.

From the kitchen of: Darrell Sobeck