I must agree with the previous posts that a "spray on" is not likely to work with groundhogs. Fence is certainly an option. The others I would recommend is a motion activated device called the Contech Scarecrow Sprinkler or a Fear Based Repellent like Shake-Away's Small Critter Repellent. The sprinkler runs on a battery and needs a pressurized water source (hose). Shake-Away can be sprinkled right on the ground around the area you want to protect. Here is a link that might be useful: Groundhog Repellent

I can get Milorganite at both Lowe's and HD but it has gone way up in price to $10., Alfalfa pellets and Fish Emulsion from a Feed Store but they cannot get Fish Meal or Cottonseed meal, just not available anymore.... Bone Meal and Blood Meal are all over the place here but in small bags which makes it pricey.. I get Black Hen in 20 lb. bags also Black Kow in the big bags.....I'm in St Pete, Fl and go to Neeld-Gordon on 13 Ave No. just east of the overpass abt. 19 St, backed up to the RR tracks, a real olde-tymey feed store with wood floors and counters, a pot-bellied stove in use in the winter, shelves of antique farm supplies, and pens of chickens in the back !! worth just the trip to go back in time like that ! sally

That's the trouble with recipes. 4 Peppercorns? Like my mother, way back when, thought she was so daring to put a hole clove of garlic into her spaghetti sauce to simmer and then remove it before serving. And she worried that the sauce had too much garlic. I'd just give as many twists of the ol' peppermill as I like. I'm not about to count our peppercorns!

My friend has made this one and it is so good. From Cake Mix Doctor The Cake Mix Doctor, page 109 Serves: 16 Preparation Time: 10 minutes Baking Time: 30 to 35 minutes Assembly Time: 15 minutes Solid vegetable shortening for greasing the pans Flour for dusting the pans 1 package (18.25 ounces) plain yellow cake mix 1 package (3.4 ounces) vanilla instant pudding mix 2/3 cup fresh orange juice 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower 4 large eggs 2 teaspoons ground cinnamon 3 cups grated carrots (5 medium carrots) 1/2 cup raisins 1/2 cup chopped walnuts or pecans Fresh Orange Cream Cheese Frosting (see below) 1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set the pans aside. 2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. 3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more. 4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting. (recipe follows) 5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator before serving. Fresh Orange Cream Cheese Frosting 1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 3 cups confectioners' sugar, sifted 2 tablespoons fresh orange juice 1 tablespoon grated orange zest (from 1 medium orange) 1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. 2. Use at once to frost the Carrot Cake