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Watch This Space! -it belongs to-- U* A. G. HITCHINS, r And When he Finds Time, (for everything is in such a rush now.) He Will tell you all about that big STOCK OF HARDWARE, Those FIN’E GUNS, IMPORTED DIRECT from the factory, ami will tickle your ear with the low pi ices. He wi'i also have something to say about that FRENCH CHINA, plain, baud and dec orated ; they are lovely, imported by HIM, direct from FRANCE. That line of IRONSTONE is handsome,and of the best makes and latest designs. He will also take pleasure WHEN HE FINDS TIME. in telling you how he got on the inside track with ROGERS, the famous Cut lery Manuf’g. Cos., and how he bought that full line of Silver Plated Knives, Forks, Spoons Etc. Sec his line in TRIPLE GOODS, they a-e all WAR RANTED. His line of STAVES and TINWARE is composed of the “best makes,” and his‘Tins warranted not to leak.” Now, you all know The Iron King Cook Stove, Everything moves smoothly with the Iron King. No poor bread to give your husband “dyspepsia,” but beautiful per.ection risen bread, i lambs t By Lamplight and not by moonlight will he tell you ot those “Lovely Parlor Lamps, Library Lamps, and of those Lesser Lamps. Bogies, Photons, Surries, Etc. lie would tell you of his Fine Stock of BARNESVILLE open and top BUGGIES, Fine “Phaetons” and SURREYS; also speak ot those HANDSOME “Phaetons” for Ladies, and those Western Buggies ranging from $35.00 up, an t that “Immense Stock of Harness, Saddles Whips, etc., HAD HE THE TIME! But time is money and he mul hasten on to the “poiut.” Listen! What is that you hear? THE STUDEBAKER WAGON? Yes, indeed! A car load of the “Celebrated Studebaker Wagons” bought during the freight rate “war” between the railroads, when the freight was cut to about one half. He is now “giving” liis “customers” the “benefit of this cut rate, aud selling the “Studebaker Wagon” as “cheap” as you can buy other Wagons. Every one knews the “Studebaker” and even its Competitors unman it to be tee eest i Come and buy. Both one and two-horse. & G&S&T 83STOM10M. A. G. Hitchins has a Fref. Gift for all cash customers, every body should get one of his cash tickets. Owing to hard times, and being anxous to dispose ot his immense stock of Crockery, Cinsrv and Glass ware; Stoves, tin Ware, Sewing Machines Hard Ware and Guns, Buggies, Wagons, Harness etc, lie has not only Reduced the Prices on all goods, but has arranged to Give Free to all who trade ten dollars In Cash, Portraits made to order When you have traded ten dollars in cash you can bring a picture you appreciate ami wish to have enlarged, and lie will have it done for you Free ot Charge. See the samples of work he has, hanging iu his store, this is For You. He wants your trade and to show that he appreciates it, he is giving away, for a short time only, the elegant Photo full size; they would cost you from $6 to $lO if you bought them elsewhere. ' A. G. HITCHINS. THE AReWS^ If. J, HARMON A J . {. . ncDONALD, Editors and Publishers. Entered at the Poetoflice at Jackson as second class mail matter. PUBLISHED EVERY THURSDAY. tackaon. Ga., November 89 1804. KAKALlulls' ijuls. aL\S. THE GEORGIA EXPERIMENT STATION, EXPERIMENT STATION, GA. Extract* From Bulletin No. 18, Publlahai October, 1892, Continued. Making Cheese. After the milk had been delivered at the dairy as directed under the head of “Dairy Generally.” if the object be to make cheese, the following is the pro cess pursued in the ordinary cheese fac tory : Every one knows that butter is the solid, fatty part of the milk, separated from the fluid portion by churning. But the skim milk, or even the butter milk, contains a large percentage of white, solid matter, which develops when the milk is permitted to turn to “clabber,” as a Georgia farmer would call it, but “curds,” in the lan guage of the cheese-maker. Those who are familiar with clabber, know that if cut in pieces with with a spoon, or knife, a ar (e quanti ty of watery fluid, or whey, separates from the more solid portion, This solid part, when deprived of all the whey, and salted aud pressed, is cheese. The aim of the cheese-maker is to cause his milk to “turn,” or become clabber, without undergoing the sour ing process. The usual practice when making full cream cheese is to place the night’s milk in a cool place until morning. If “half skim” cheese is desired the night’s milk is then skimmed, the cream set aside for ripening and churning into butter and the skim milk is immedate ly mixed with the morning's milk, But if “full cream” is intended the night's milk is mixed with the morning's milk, and the whole poured into tho cheese vat. A gentle heat is started and the mass slowly brought up to a tempera ture of 84 to 8(5 degrees (Fahrenheit), constantly, but gently, stirring the milk. The proper quantity of renne tine, dissolved in a little water, is then added and the whole stirred until it be gins to thicken. It is then permitted to stand until the whole becomes a curd (clabber), which will be in about forty *minutes, more or less, according to the a mount of rennetine added. The latter is determined by the conditiou of the milk and also the length of time desired to elapse before the cheese is to be consumed, for it is easy for an ex pert to make a cheese that will be ripe (fit for the table), in one, two. three or six months, as he may elect. The usual amount of rennetine is about three fourths of an ounce to 100 gallons of milk. The curd is then cut (with curd knives) into little bits about the siza and shape of common dice, the opera tion being very simple and quickly per formed. The heat is now gradually raised to about 98 degrees, or about blood heat, and kept at that point un til the little pieces of curd have become somewhat shrunken aud firmer, free from whey in their interior, and other indications known to the expert, but not easily described. The whey is then drawn off a t a strainer spout at one end of the vat, and given to the pigs. The curds must now be salted at the rate of one-fourth to one-half once of salt for each ten pounds of milk used, varying according to the cheese being made, “full cream” requiring the larger quantity. The salt must be thoroughly mixed with the curd by stirring the lat ter gently with the hands until some what cool. The curd is then placed in a cheese hoop over which a press cloth has been laid, and sufficient pressure applied to bring the curd into a firm, consistent shape, while at the same time forcing out the remaining whey. The cheese is then removed from the hoop, a close fitting “bandage” of cheese cloth ap plied, a circular piece covering each of the two euds, and returned to the hoop. It is then pressed with considerable and gradually increasing force, by an occa sional turn of the screw, until the press is wanted for the next day's curd's. It is then turned out and placed on a shelf in the curing room to undergo the cur ing process. Here it should be dally turned and examined, rubbing with the hands as may be required, to re move mould or eggs of the cheese-fly, until it is cured, which will be in from six weeks, to six months, according to the time of year and the intention of the matter. Cheese-Making: For the Family. Doubtless there are many who would like to make cheese for home use, (and a little to sell) without incurring the expense of a regular outfit, it often happens that money cannot be spared for buying cheese, and it is therefore dispensed with at the family table. The following method for making cheese without the regular apparatus is most ly taken from “Practical Dairy Hus bandry” by Willard. Prof. Willard describes and illus trates a cheap press that may be made by any man who can handle tools; but it may be sufficient to say that any one who has seen an old-fashioned cider press can construct one of similar pat tern that will answer the purpose of a cheese-press. A lever of 4x6 stuff, twelve or fourteen feet long, a morticed recess in a convenient tree, a firm bed on which the cheese hoop is to rest, and a few blocks, are all that is essential in a press. A contrivance to contain a few heavy stones at the end of the lever will be "found convenient. A cheese hoop can be made by a good tinsmith, of very thick galvanized (or tinned) sheet iron: or it may be made of oak staves, properly hooped, and should be eight (or ten) inches in diameter, top and bottom, and twelve inches high, and fitted with a “follower.” A long, thin wooden knife will do for cutting the curds. If nothing better is at hand a common wash-tub, clean and sweet, will answer for setting the milk and working the curds. Now for the process: The night's milk may be kept in a cool place until morning, then mixed with the morn ing's milk, measured, or weighed, and poured into the tub. A portion of the milk should now be taken out and heat ed in a tin pan over a common stove. The pan holding the milk should be set in another pan holding water, or over a pot of water. m> as not to scorch the milk. Heat the milk and pour it into the tub, and repeat (if necessary) until the temperature of the mass rises to eighty-five degrees, as shown by a ther mometer plunged into it. Then add a quantity of rennet, which has been pre viously prepared by steeping the dry rennet in water, sufficient to coagulate the milk, say in forty minutes. One fourth of an ordinary rennet steeped for two days previously in one-half gallon of water, with a teaspoonful of salt added to it, will be sufficient to eoagulate four hundred pounds of milk. What remains of the rennet water may be kept for several days in a cool place for successive uses. It probably will be more convenient to use the prepared ivaneuut, wntou is in the form of a dry powder, and if sold at about one dollar a pound box. One-fourth o? a teaspoonful of renne tine dissolved in a half teacupfaloi wa ter will coagulate one hundred pounds of milk (or twelve gallons.) To return to the process: After the milk has coagulated (turned to clabber; put your finger under the surface of the curd, raise it slowly, and if it readily splits apart the mass is ready to cut into blocks with the curd knife. After cutting across from top to bottom into checks two inches square, let it remain at rest ten or fifteen minutes for the whey to form. Then carefully break with the hands by lifting up the curds very gently, and when the mass has been gone over, let it rest for ten or fifteen minutes for the cure to subside. Now dip off a portion of the whey into the pans, and heat on the stove in the same way the milk was warmed. In the meantime continue breaking, by gently lifting the curd, until the pieces of curd are about the size of small chestnuts or large beans. Then pour in the warm whey and continue heating and adding tlie % warm whey, unlil the mass is raised*to a tempera ture of ninety-eight degrees' Don't be in a hurry, but take shings leisurely, continuing the breaking or stirring the curds while heat is being applied as di rected. It may now rest for half an hour, and then stirred, so that the par ticles may not pack or adhere together in the tub, and this treatment contin ued until the curd has a firm consist ency. Take up a handful and press it together in the hand, and if on opening the hand it readily falls to pieces, it is about ready for draining. Throw a cloth strainer over the tub and dip off the whey down to the curd. Then put the strainer over a willow elothes basket and dip the curd into the strainer cloth to drain. It may now 7 he broken up with the hands, and when pretty dry may be salted in the basket or returned to the tub for salt ing. Salt at the rate of about four ounces of salt to each ten pounds of curd ; mix it thoroughly and then put to press. After remaining in press from two to four hours; turn the cheese (hoop and all) and put to press again, leaving it under pressure until uext morning', when it may be removed to the shelf. Very small cheeses (ten pounds or less) need not be bandaged. They should be rubbed over with a lit tle fresh butter, melted and applied warm, and turned and rubbed daily well ripened. [ln next month's bulletin the “com parative results of butter and cheese making” will he given. Also some re marks on “cheese-dairying in Georgia” and “cheese-making at the station.”] Sowing Oats. The time for sow ing fall oats ranges from September 1 to November 1, ac cording to latitude. In that portion of the state lying north of Atlanta and Athens. September seems the best pe riod, ranging from early in the month, in the mountain regions, to the latter part of the month, along the latitude of Atlanta. South of this—as far as Macon, Columbus and Augusta, and even further, October is early enough. In the extreme south any time from November to February 1 will do; but earlier, the better. The experience of the most successful farmers, is decided ly in favor of fall sowing and the ear lier —as a rule—the better. Our exper iments at the station during the past five years, show conclusively that a fall-sown crop of oats is fully as cer tain as any other crop tha t we produce; and as between the results of fall sow ing and spring sowing there is no room for doubt that fall-sowing is greatly to bo preferred. But it must be fall-sown —not late in November or December, but before frost, and the farther north —within certain limits—the early should be the sowing. For four yerrs past we have sow r n a variety that we have named the “Ap ples” oat, an improved strain of the Texas rust-proof, and but little superior in any respect. The latter is good enough and is reliably rust-proof and prolific. In our system of rotation we follow corn with oats, not because oats will produce better after corn, but for the reason that corn land may be sowe ear lier, and the succession is more con venient in other respects. But oats may be sown in the cotton fields where the cotton plants are not too large to per mit of the necessary plowing or har rowing in the seed. But we will sup pose that the land for oats is corn land. For the best and most satisfactory work of preparation a good 2-horse plow is indispensable. The old stalks should be cut down and got out of the way as much as possible. The plowing should be deep and thorough, Then sow from one and a half to three bushels of seed oats per acre and harrow in with a cut away harrow, or plow in with a scoot er, or double shovel. At the time of sowing the main fertilizing should be done. The following is recommended as a good formula for oats —for one acre : FORMULA I—FOR ONE ACRE. Acid phosphate (high grade) 200 pounds Muriate of potash CO or Kainit 200 lbs or C. S. Hull ash 100 “ “ C. S. Meal 400 FORMULA 2—ONE ACRE. Acid phosphate (high grade) 200 pounds Muriate of potash 50 “ or Kainit 200 lbs or C. S. Hull ash.. 100 " C. S. Meal 200 “ Nitrate of soda (top dressing) in Mareh 100 “ FORMULA 3 ONE ACRE. Acid phosphate (high grade) 200 pounds Muriate of potash 50 “ or Kainit 203 lbs or C. S. H. ash 100 “ Cotton seed (whole.) 1150 “ FORMULA 4—ONE ACRE. Aoid phosphate (high grade) 200 pounds Muriate of potash 50 or Kainit 200 lbs or C. S. H. ash 103 “ Cotton seed (whole) 1150 “ In formula 3, the cotton seed may be reduced one-half, and 100 pounds of nitrate of soda be applied as in form ula 2. On good clay soils the proportion of potash in the above may be reduced by one-third to one-half. Of course the total amount of the mixed formula per acre may be redueed to one-half, or less, if desired, but I strongly advise liberal manuring of oats, With the above amounts in full I would sow not less that two and a half bushels of seed per acre. After sowing the seed oats then immediately sow the fertilizer, harrow all in together, and harrow un til properly smooth and fine. ENDORSED AS THE BEST REMEDY August A. Klages, 810 St. Charles street, Baltimore. Maryland, writes: “From my yOuih I suffered from a pois onous taint in my blood My face and body were continuously affected w ith eruptions and sores lam now forty two years or ago and have been treated in Germany and America, but no rem edy overcame the troub’e until I used Botanic Blood * aim My skin is now cleei, smooth and healthy, and I consid er the poison permanently driven from my blood. I endorse it as the best rem edy. *’ One dollar per large b->ttle. For saieby druggists. BUCKLEN’S ARNICA SALVE. The Best Salve in the world tor Outs .Bruises, Sores, Ulcers, Salt Rheum, Fe ver Sores, Tetter, Chapped Hands, Chil blains, Corns, and all Skin Abruptions, and positively euresPiles, or no pay requiied. It is guaranteed to give perfect satisfaction or money refunded. Price 26 cents per box. For sale by R. G. Bryans, Tie Star Store! GREAT “COT PRICE” SALE, Begins Saturday Morning, October 13,1191. Remember the date, and be on band. The Following line of REAL LITE EARSAIIE will be ofsrei you: Rare Bargains. Beautiful Dress Ginghams at 33 4c wot ill 6. Calicoes Turkey Reds and Indigo Blues best quality dress styles all the go at 4c 5,000 yards Best Yard Wide Extra Heavy Sheeting best made to go at 4 l-2c. 1000 yds. Yard Wide Sheeting at 3 l-20. Best A.C A. Feather Ticking at II l-2c. Elegant quality cotton flannels 8c v orth 10 \ Standard Weight 25 inch C ecks at 3 1 2c others ask sc. Extra heavy 27 inch Checks they are the best and smoothest on the market others are selling them at 6c we only ask 4 3-4 c. No merchant can buy them at these prices. All Wool Jeans at 15c worth 20c. All wool heavy Jeans at 25c. The best 9oz all wool flue Jeans at 30c. A splendid cassitnereat 40c worth 60c. Wool Dress Goods Storm Serges in navy blue, brown and black, 48 inches wide, would be cheap at 50c onh 30c per yard. 12 pieces Henrietta, all colois and blacks, yard wide, to go at. the marvelously low price of 22 1-2 cente per yard. 5 pieces figured and brocaded Novelty suiting, regular 40c goods, our price i 25 ceuts. Here’s a bargain—s pieces new Weaves, mixed colors, lovely goods, would be cheap at GO cents, to go at 40 cents per yard. Cut this out—remember it —ls pieces Dress Goods, comprising shot effects, Bedford Cords, English Serges, Henri ettas, plain and fancy weaves, black and colors, stripes and figured, not a piece worth less than 65 cents and up to 80 cents, we offer you your choice at the uniform price of 50 cents per yard. Black Dress Goods have always been & leading feature at the STAR STORE. Now, as before, this stock is full and complete. All wool Henrietta, 38 inches wide, others call it a 75 cents goods, we are selling it at 40 cents. Silk warps, silk finish, all wool Henri etta, English serges, brocade stripe ef fects at prices that no one dares try to meet. Hast Am Oily a Few if lit Many Bargains wt am New Offering Yea. Come see our goods 1 Get our prices! And be convinced That The Star Store is THE PLACE To Get “Live Bargains” ALL TEE YEAR ’ROUND! Thanking you for past favors and asking a con tinuance of the same, we remain Very Truly Your Friends, JACKSON MERCANTILE COMPANY, Prop’s. St&r Store. Hosiery. 75 Doz. Ladies Balbrigan hose at 5 old price 10c. 100 D(z misses and boys at 5.? old price 10j. 50 D< z Children’s double hoe! am toe in gray and black at 10c worti 20c. 50 Doz Women’s fast black regular 12 l 2c stockings to go at Bc. 50 Doz. Women’s fast black regular made seamless fast black at 10 ; worth 20c. 25 Doz. Women’s fast black, old price 25a tariff price 15c. Our 85e stocking to go at 25c. Our 50c stocking to go at 35 *, We can show the cheapest line of hosiery in Middle Georgia Towels, Scrim, Sec 500 yds. nice scrim reduced io sc. To wells at. 5 . 10 f 15 *. 20 f eu*.. Notice. Pins lc per paper. Needier’ best in the house to go ai 2 1 2c per paper, Steel hair pins at lc per box Stelling Silver thimbles at 10 ; each, Good quality writing paper at 5c per quire, Envelop sat 5c per pack. Lead pencils, rubber tips at 10c per doz Coats and Clarks spool thread at 45c per doz Wool Flannels, Wide, heavy, alb wool red flanuel 12 1-2 cents, a better one at 18 cents. Extra heavy at 20 ceuts reduced from 25c. We cau show you the best 25 cent quality in the country. Big line white flannels at greatly reduced prices, Blue and gray mixed at bottom prices. Big Bargains. 1 case 5u dozen, Zadies’ Ribbed Under vest 9 worth the land over 40c our price 25c. Only one case, they won’t last long. See them. Handkerchiefs. Our 5c Handkerchief is the best one in the town. Our 10c. embroidered IlaudkerchiEfs can't be bought anywhere for less than 15c. Our 15, 20, 25, 40 and 50c grades are now greatly reduced Big drive in /Siix Handkerchiefs 50c ones now go at 25c, 75c ones at 50c etc. Big bargains in those handkerchiefs our buyer picked up white in New York. Hen’s Unde* wear. A heavy knit undershirt which other houses get 40.; for we seli at 25c. Avery heavy fleeced lined servicable U- dershirt at 40c others ask 50e for one not as good. Be sure and see this. An elegant camel’s hair Undershirt at 050 regular SI.OO value. Clothing. We do not advtrlise trash. These are good, solid seivicabl goods. Boys All wool cheviot 2 pieces 3 to 14 years old always sold for $3.00 now $2.00. *Such a bargain was never seen in Jackson. See the Boy’s Scotch Homespun *Suits Triumph suits double seats and double knees extra strong, extra buttons. 7hese are the BEST BOYS SUITS ever sold u Jackson Buy oDe foi your boy it will pay you. Men’s Satinet Suits worth $5.00 now $3.60 We have a full line of Wvboseta and Clinton Cassimere suits in blue, brown and gray which has never bee t sold for less than $12.50 which we will now sell at $0.25. Be sure and see them. Our Zeaconsfie'd blue flaunel Suits in round and square cuts and frocks other houses get $12.50 we are now selling at $8.50. SIO.OO all wool Cassimere suits at $5.25. An elegant line of long cut Regents. Frock Stilts in Dine ami black worsted and Cheviots, dressy enough for t he- tonic st. Be sort and see our o>-rcoate we will save you monev,