The Forrest City times., 1890-02-22

1t is best to wait till you get near enough and then aim straight at the mark.
 We are unable to suggest anything that will kill out weeds that naturally grow in the shade, and insure a vigor. ous grow tn of lawn grass under simi ar conditions. But we would suggest that you give up the four feet of
 haded ground to certain ornamental plants that thrive in such situations. You can make border of tho width you name and fill it with ivies, holIies, evergreen, Japan and Chinese honey suckles, which will probably give you and your friends as much pleasure as bed of weeds and sickly grass of the same dimen sions.
 In reply to query, Col. F. D. Cur tis gives the following in the Country Gentleman:
 It takes only few minutes to draw of the buttcrmilk from the right churn. When this Is done the washing is has, tened by next putting into tho churn weak brine, or it may be strong. This brine will cut or detach tho coating of butte. milk about the butter granules better than water. If the butter is soft 1t will help to harden it in place Of icc-water. The butter should be stirred about in the first washing with paddle for minute, and then the brine or water drawn off and another washing had LII the water is nearly clear. A sieve is held before the tube to catch all tho butter that may run out. A fine hair sieve is best, but ono of tin will answer.
 If tho granulcs arc as largo as whca or peas scarcely any will come ou, Of the ,'lAirn with buttcrmilk or to water. The advantage of smaller grannles is more perfect washing and more per feet mixing or combining If the sal. with the butter. Tho salt pcrctratcs the butter but very little; 1t simply coats the granulcs with briny taste. and 1t is apparent that tho smaller thesc are the moro evenly the salt will be diftuscd through tho butter. Tho moisture in tho butter dissolvcs the salt, and as brine 1t is incorporated In the mass.
 When butter Is churned to a mass. this must be done with and-working, and this old-timc process grinds out tho grain of tho butter and spells it's tex ture, making it lardy or salvy. lttakes more time, also; ns a half hour is long enough to work churning of butter, and to work the salt in and it it for packing, and this length of time Is ample also to include the packing. This Is upon the presumption that the temperatures arc right and things arc handy. At some of the conferences tools have been so scarce and condi- tions have been So unfavorable that only skiliful management could pro- duce butter at all.
 At one conference there was no ladle or paddle. and wooden plate was ex- tcmporixed for both, with a small pail cover for . dipper. With everything handy butter can bc worked in 10 or l5 minutes. The last water should not De drawn out, as the but CT will not thea get into the corners and stick to tho churn. Dip the butter out of the water. The churn should be ventilated in three minutes and then again in five moro. This lets out tho gas, and the butter will be sweeter.
 The keeping of cream, in order to add more. must be governed by its conditions and surrounding ciicum. stances. Tho rule may generally op- crate well to hold the cream 24 hours in temperature of 45 deg to 50 deg. and then 10 add moro cream of re- cent skimming, and sct the mass mixed together in . warm temperature to ripen. In cold weather 1t might take too long for 1t to ripen. and bitterness might develop. This would be moro likely if the cows were fed ripened hay, or any fodder in which there was much tannin. It would be better to chnrn oftcncr and not take tho risks of tho cream getting of flavor.
 Forty-eight hours Is as long as 1t Is safe to hold cream before churning, as . rule. It is moro difficult to mature cream in winter, and if the dairy room is cold 1t may be necessary to set the cream, n soon as skimmcd, for ripcn- ing or 1t will get too cold. One chief reason why there k % much poor but ter in the market is because the cream is allowed to got stale and otf favor. Tho aurroundings havc great deal to do with tho changes. It is . sound rals to keep all tho cream designed for . churning in temperature 70 cool that 1t will not get sour until all the cream intended for the churning is mixed togslher, and then let 1t mature together. This maturing should be brought about within 94 hours.
 Both cotton-seed meal and llnsccd msal win make moro butter than any otAsr dngle grain food, and either fed sloae will make soft butter, e thsy