Below is the OCR text representation for this newspapers page.

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.