Newspaper Page Text
SAMPLING SWEETS.
Asa Profsstion It Is Not So Alluring
ss It Sounds.
“Du I got tired of sampling
every dainty thin company makes?”
echoed the olliciul sampler of a
huge confectionery company. “I
can answer that question both ‘Yes’
and ‘No.’ When i have a few min
utee'of spare time I am usually nib
bling a soda cracker. One never
get a tired of them, for they only
use the more plentiful saliva juices.
“In the rush season- that is, just
before Christmas, we have thou
sands of pounds of all sorts of
dainty sweets to sample before they
leave the bakery. It is then that
one gets tired of the always sweet.
You have no idea'how many sweets
people can eat until you have to
sample the stulT. I get so used to
the different taste of different
sweets that invariably I know
whether or not a certain making I
is ull right before I have linished
the lirst bite.
“After eating sweets for u long
time one loses the acute taste which
each dainty individual has. When
this happens 1 take a few minutes
off to take a drink of plain water,
then I eat a plain soda cracker,
which immediately restores my dis
criminating taste.
‘ “Medical authorities assert that
the losing of this taste is due to
the fact that after a long period of
overwork certain saliva glands tem
porarily give out, the reaction caus
ing the mouth to use certain other
juices from these saliva glands to
do the work designated for certain
other foods, consequently when thi
occurs the sense of taste is lost
hence the continued eating of Un
certain sweet docs not alone be
come disagreeable to the partaker,
but also injurious.
“Undoubtedly one would think
this an easy job, but it’s not the
cinch they think it. 1 don’t get as
tired of sampling as I do of not
being able to enjoy my meals when
1 get home.”—Chicago Tribune.
Climates of Japan.
A remarkable difference exists
between the climates of western
and central Japan, so much so that
these districts are distinguished by
the two names Snnindoi—shady side
—and Sanyodo sunny side—re
spectively. During the long and
rigorous winter of western Japan
the central provinces bordering on
(he Inland sea enjoy dry and com
paratively mild weather. The two
Have You Poultry Troubles ?
Cure the liver and you cure the bird. Nearly 1“” ““—-1
nil poultry troubles are due to a disordered liver. BeeOee S ™ CJ C £
thousands of poultry raisers who use it all year | S a splendid cure for liver
round to keep their flocks in good health, highly trouble, roup and chicken
recommend cholera. Qlven regularly
recommena with the feed, in small
_ doses, it also makes an
Ra nee STOCK 4 POULm "vtw
OS'S. 1/CO medicine Purcell. Okla. I
It's a Liver Medicine. 35c boc am, per cam
Also a strcngthlng Tonic. At your dealer’s.
P. P f 1
Saved Girl’s Life
“I want to tell you what wonderful benefit 1 have re
ceived from the use of Thedford’s Black-Draught,” writes
Mrs. Sylvania Woods, of Clifton Mills, Ky.
“It certainly has no equal for la grippe, bad colds,
liver and stomach troubles. I firmly believe Black-Draught
saved my little girl’s life. When she had the measles,
they went in on her, but one good dose of Thedford’s
Black-Draught made them break out, and she has had no
more trouble. I shall never be without
B, THEDFORDS .
LACk-DraugHT
in my home.” For constipation, indigestion, headache, dizzi
ness, malaria, chills and fever, biliousness, and all similar
ailments, Thedford’s Black-Draught has proved itself a safe,
reliable, gentle and valuable remedy.
If you suffer from any of these complaints, try Black-
Draught It is a medicine of known merit Seventy-five
years of splendid success proves its value. Good for
young and old. For sale everywhere. Price 25 cents.
To Krcj, C.l in the Old Way.
A for I l .' tor v,Uo Had an vttvxpect
j ' windfall and wanted to uo jwue
U t exir, -r his son ;ml heir wont
tot. i tar.! e store .. and inquired
the i ; fee of !>aih tubs for babies. He
tu sue :i sn i. !. and finally select
ed the ol i.• hii !i he thought good
enough tor his little paragon. "That,"
eald the salesman, “will cost you
>3 75.” “Gee Wiliklns! "exclaimed the
man. "Well, If that ;0 I guess well
hare to go on wa*hi: g - ’id lu the
coa! •cuttle.'' _
regions are separatee oy mountain
ranges, and the factors determin
ing their climatic conditions are
distinct. A Japanese writer says
that while the winter climate of
central and southern Japan de
pends on the southwestern mon
soons, that of the western coast is
directly related to the barometric
area of north China.
A Pot Walloper.
Tilt* parii.ii! entary register lor
IHfXi showed that lliere was then
only one pot walloper in all Eng
land. One* i-ecug the term for the
lirst time might easily imagine that
a pot walloper was a species of
ichthyosaurus or some other reptile
of a past age. It '.'.ill be discovered
upon inquiry, however, that the
term “pot walloper is literally one
who bo ! - ,-t ji.it and was applied to
voter- in < rt.ii.j boroughs of Eng
land when before tin* passage of
the reform bill of 1832 the rpiali
llealioiis for suffrage was to have
boiled (walloped) his own pot in the
parish fot' six month.. London
Notes and '.Jocries.
How Sea Liors Capture Gulls.
The sea lion displays no little
skill and cunning in capturing gulls.
When in pursuit the sea lion dives
deeply under water and swims
some distance from where it disap
peared; then, rising cautiously, it
exposes the tip of its nose along
the surface, at the same time giving
it a rotary motion. The unwary
bird ‘near by alights to catch tb *
object, while the sea lion at Ihe
same moment settles beneath the
waves and at one bound, with ex
tended jaw.-, seizes it.' screaming
prey and instantly devours it.
The Card Table.
John Buncombe, a noted English
divine and man of letters, wrote
about 1 Vlifi to this effect in one of
his very illuminating essays on
“Rouge, Whist and Female licnu
ty.” lie says, “The vigils of the
card table have spoiled many a good
face, and I have known a beauty to
stick to the midnight rubber till she
lias grown as homely as the otioeii
of spades.”
Still More So.
Said a poet to an unfortunate
speculator, “Don’t you think that
tire opening lines of Tennyson's lit
tle peem, ‘Break, break, break,’ are
plaintive and sad ?”
“Yes,” was the melancholy reply.
“But ! think that ‘Broke, broke,
broke,’ is a good deal sadder.”
Remains of Old Civilization.
Scattered throughout the Caroline
islands, notably at I'onape and Lele.ar*
maaßive ruins, one of a sort of Venice,
whoso origtn la wrapped in mystery.
Hundreds of acres in some localities
are covered by the remains of walls,
canals and earthwork of a stupendous
character. There are old roads paved
with stone blocks, ancient stone plat
forms, and on the lagoons ruins of
what were once fish weirs. Tfaa in
lands cu'er a rich field for the archeo
logist
BANES CCUNTY' lOUKNAL, HOrtfcM.LA ,
How a Soil Analysis Helps a farmer
Pres. Andrew M. Sou e, Georgia State College of Agriculture
Soil analyses are advisable that the
farmer may take account of the store
of plant food In land. Some plants ex
haust the plant food more than others.
Some require certain kinds of food
more then others. What should be
grown on a given piece of land de
pends upon the sorts Of plant food con
tained therein.
Knowing what elements of plant
food are contained in a given piece of
land and asceitalnlng about how fast
that store of plant food Is exhausted
by various crops each year, a b e
is afforded for a permanent and profit
able system of agriculture.
With such knowledge to start with
It is for the farmer to work out with
right methods of cultivation and for
tilization the full benefits of the land,
and to practice at the same time metti
ods that will build up rather than
deplete the fertility of the soil, so that
from year to year he may increase
the real capital he owns and controls
in his land.
Knowing in what his lands are most
deficient, his fertilizer formulas can
be intelligently determined and up
plied. Should a farmer’s land con
tain apparently an abundance of pot
ash, how could a farmer know* It with
out an analysis of the soil? What
will prevent him from wasting his
Beef Cattle in South Georgia
Bring Handsome Profits
Prof. M. P. Jarnagin, Professor Animal Husbandry, Georgia
State College >f Agriculture.
To demonstrate the advantages tn
beef production under Georgia condi
tions and to determine what profits
could be reasonably expected, 33 nn
tlve cattle were bought, dehorned and
cleaned of ltd On silage, cotton
seod meal and oat straw the cattle
wore fed for 100 days and were then
sold for beef at Richmond, Va The
profits on the Investment were 20 per
cent., or Ht the rate of 79 per cent per
annum. The 33 cattle were bought for
J 534. They ware fed seven tons of
cotton seed meal bought at $26.93 per
ton, making Ihe cost of this Item of
food SIBB.OO. Fifty-three tons of sil
age costing $2 per ton made another
iti m cost $lO6. It cost $5.11 per head
to market the cattle, which covers
freight, feed in trauslt, weighing, tele
grams and commission.
Twenty-two head of the cattle
brought $91312, nine brought $250.41,
one proved to be with calf and sold
for $22.50, one died and the hide
brought $5.00. The actual net profit
was $215.86, made In only 100 days
Slaughtering and Curing For*
Hr \Y. M. tlurson, Prof. Veterinary
Science. State College of Agr.
Many Georgia farmers produce
more meat and lard than is nee os
sary for home consumption, but do
not handle the product in a way to
got the best market prices.
In producing high grade meat care
in the feeding and selection of ani
mals is necessary. Hogs grown on
pasture and fed peanuts or forest
mast, produce pork too oily to get
proper Arming of meat and lard. Such
hogs, 11 fed on corn, sweet potatoes
or wheat shorts from two to four
weeks before slaughtering, will pro
duce much better meat and lard.
The most desirable meat Is pro
duced from hogs weighing from 175
to 250 pounds live weight. Animals
to be butchered should be kept off
feed twenty-four hours before slaugh
tering but should have plenty of wa
ter. When thus handled they will
bleed out more freely and the meat
will have better curing qualities.
The i ost method for slaughtering
a hog is to suspend It by the hind
legs by means of block and tackle, or
similar arrangement and bleed from
the neck, without shooting and stun
ning the animal. When slaughtered
in this way the heart remains active
and drives the blood out of the
body.
The proper temperature for scald
ing is 175 degrees fahrenhett. Too
hot water will set the hair, making
scraping difficult. A small quantity
of wood ashes added to the water
makes scalding and cleaning easier.
The leaf fats should be removed at
the time of dressing the carcass.
Meats should be thoroughly cooled
before placing in cure. If weather
is too warm for proper cooling, ice
should be broken into pieces of about
TEN D , S' COURSE IN
DIVERSIFIED FARMING.
Heginniag with the first day in the
new year, the Georgia State College
of Agriculture will offer a ten days'
course to farmers, the main purpose
of which is to introduce diversified
farming and new methods to Georgia
farmers. It Is free except for the pay
ment of a foe of SI.OO. The course is
open to all who want information with
out an examination or educational test
being made of the applicant.
. Special courses are arranged to suit
the demands of the students. One can
specialize in animal husbandry, in ce
real production, horticulture, cotton in
dustry. or poultry husbandry. While
specialising in someone of these sub
jects. schedules can be so arranged as
to take lectures in others.
The short course has been growing
in popularity. Those who have taken
the course have been benefited ar,d
money in purchasing this-needless ele
ment of fertilizer, if he does not know
that it Is not needed. In peat and re
claimed lands there Is a superabund
ance of nitrogen, as a rule, yet if fer
tilizer is applied without a knowledge
of this fact, the probabilities are that
the usual amount of nitrogen would be
applied and nitrogen is quite expen
sive.
A soil analysis is needful also in
helping the farmer to determine not
only how much plant food Is present
in the soil, but about how much more
is necessary to stimulate and make
available to a maximum degree that
which exists in the soil. Where there
are marked deficiencies In any one of
the elements, it is essential to know
In what proportion fertilizing elements
should be applied to develop a given
crop to the fullest extent.
Knowing the deficiencies of a soil,
u ystem of rotations can be applied
calculated to conserve and build up
i,| e fertility. A se’ies of tests are be
ing made with various crops on vari
ous types of soil in the state, under
the direction of the College, to deter
mine the limiting factors in developing
the full plant food value of these soils.
Naturally it w ill take time, but once de
termined there should be valuable in
formation it the command of the
farmer.
on an Investment of $534.
No* charge was made for labor, the
farmer doing the feeding, taking the
manure for the labor. Nor was any
charge made for oats straw, tilts be
ing donated by the farmer who previ
ously iiad burned it to get It out of Ills
way.
The cost for marketing was unus
ually high, and ordinarily most of this
cost could be eliminated by selling to
nearer markets. Had all the feeders
been teers the profits would have
been greater. 22 steers having sold for
an average of $42.50 per head, while
seven cows and two stags averaged
$1173 less per head. The loss of one
steer cut profits, but such loss might
be said to be representative and to
be considered when undertaking such
an enterprise.
With cotton seed meal selling from
8 to 10 per cent less than last year
and cattle bringing from 10 to 25 per
cent higher prices, how can you keep
from building a silo and getting Into
the business of beef raising?
one pound each and packed around
and between the cuts of meat until
thoroughly cooled to the bone. It is
then ready to be placed in cure.
Curing in Brine —After meat is
properly timed, pack in hardwood
barrels or large earthern jars, the
large cuts being placed at the bot
tom, skin side down.
Prepare the brine as follows: For
each 100 pounds of meat take 8
pounds of salt. 4 pounds of brown
sugar or molasses. 3 ounces salt pet
er, four gallons of water that has
been boiled and allowed to cool.
Cover the meat with this brine,
place weight on top. see that all
pieces are covered with brine all
the time, adding more brine if neces
sary from time to time. After ten
days take out the pieces and readjust
tin i to give the brine a chance to
pencliate sp -ts where pieces have
been touching each other. Brine may
be * in;c ted deeply into hams and
other taigo cuts.
Bacon strips cure in from 30 to
|u days; hams and shoulders 8 to 15
ill weight, from 43 to 60 days, larger
pie es in prop irtton. After meat is
cured lay in cold water for three or
four hours and then it Is ready for
smoking.
Smoking—Hang the meat above a
slow fire, seven or more feet. Smoke
with hardwood chips or saw dust,
hickory preferred. Meat cured In
this way is the most popular and
brings highest prices.
Cry Curing—Take 5 pounds salt, 2
pounds granulated sugar. 2 ounces
salt peter. With one-third of this
mixture rub lou pounds of meat once
every three days. It is best to have
meat packed in barrels or tight boxes
and enough of them so that meat
can be transferred from one to the
other in rubbing the pieces. After
the last rubbing let the meat lay for
ten days and it is ready for smoking.
P-.'nti-d. and all have received inspi
ration a-ni encouragement. At the con
clusion of the lectures each person is
presented a synopsis of the lectures
for reference and permanent use.
What the short course offers is just
what thousands of Georgia cotton
farmers are now in need of to meet
the calamity which has befallen cot
ton. Without proper guidance into
new agricultural pursuits the first few
years of their attempt may result in
failure.
While the College is ready to render
ail possible assistance with its exten
sion service, it is far better for the
farmer to come to the College and take
the short course. It is the place to
submit and work out the individual
farm problem.
Plans should be made at once to at
tend the short course so that every
effort should be mads to realize the
Vury^se.
The Finishing Touch
Of a Mau’s Education is
EXPERIENCE
And the mere experience he lies the more linished is his education.
So it is in the Drug business, and years of experience added to a thor
ough knowledge of Pharmacy make a druggist more proficient, and in
the same proportion add to the safety and accuracy with w hich Phy
siciaus Prescriptions and Domestic Receipts are compounded.
Our Drug Store is a Model One
Conducted on a Model System
Qur Prescription Department
Is always in charge of a Pharmacist made competent by a
thorough knowledge of Pharmacy and years oi e.\|.*erienee
Toilet Articles
The Ladies like to visit a Drug Store where there is a good assortment
That’s why you see so many ladies in our store. Our stock comprises
all the most modern
Toilet preparations. Bay Rum, Face Cream.
Face Powder, Tooth Brushes, Etc.
Persumes
Did it ever occur to you why the Perfumes you buy here are so deli
cate and lasting? Each perlumer excels in some particular odor which
he calls his special. We buy specials from the leading manufacturers,
ami are thus enabled to give you satisfaction in this line.
"Muz
H’. WALLACE WtlE I SELL , Liccnscu Pharmat.!*.
MAYBVILLE,* GEORGIA
“Postage Paid on Parcel Post Packages.”
Which is the Best Way?
To indulge yourself in everything you
want NOW. and then when old age
comes creeping on begin to lop off one
by one the comforts of life?
OR
To go a little slow on the luxuries
while young that you may have ALL
THE COMFORTS in your declining
year when you most need them?
THINK IT OVER.
Draw a moral from this preachment
and resolutely follow up some cheme
of steadly saving up for rainy day.
Bank of Gillsville,
G-illsville, - - G-eorgia.
(iROVKS L. (MUFFIN', Cakiiikk.
The Habit of Systematic Saving
May be found at the bottom of many a
rich man's successful career. Deposit your
surplus in the Baldwin State Bank and it
will, in time make you one of tUe country
most successful men.
This H.tkk is a sate depository anil lias proven this fact to the
people.
The people have showta their appreciation of a home enterprise.
The management is courteous and obliging.
We respectfully solicit a coutiunauce of your business and guar
antee you as liberal treatment as safe baking will permit.
Baldwin State Bank
BALDWIN. G-A.
The World is Now Depending Upon
INSURANCE More Than Ever B fore.
There are different kinds of Insurance, such as tire, life,
accident and health insurance; but the most important in
surance to you just now is that which secures against loss
your hard earned MONEY. The Bank of Miysville has
THAT KIND OF INSURANCE. It is known as DEPOi
ITOR’S INSURANCE. It is composed nfa fund amounting
to $370,100.00 made up by the banks composing what is
known as the Witham Hanking System. The Bank of
Maysville is a member of that system. The fund is on
deposit with some of the strongest banks in the U. S. and
is available at all times to protect our depositors against the
possibility of loss.
The Cashier will take pleasure in explaining this IN
SURANCE TO YOU.
We Solicit Your Business
J. A. Sassar, President, H. P. Camp, V. P.
M C. Sanders, Cashier, Dr. E. C. Jackson, V. P
BANK OF MAYSVILLE ,
Maysville, Ga.