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THE BEST
BLOOD
Purifier
AND TONIC
For Old and Young
TO
QUICKEN
THE
Appetite,
REMOVE THAT
Tired Feeling
And Make the Weak Strong;
It enriches tlic Blood and invigorates
every organ and tissue of the body.
Ayer’s Sarsaparilla
Cures others, will cure you
Padgett Pays the Freight
A large illustrated Cat»6>ie slew
ing hundreds of designs of F.i run ure
Stoves and Il.iby Carriages will he
m:iUed free, if yon mention Uii-
paper. I will sell you Fiaism'iiK,
etc-., just as cheap as you can buy
them in large cit ies, and pay i tie
freight to your depoi. ,
Here are a few samples:
A Mo. 7 fiat, top Cooking Store with
20 cooking utensils, delivered i<> any
depot, for $12 00
A 5-liole Cooking Range with 2a
cooking utensils, delivered to any
depot, for $13 oo.
A largo line of Stoves in propor
tion. Special agent for Chartei link
Stoves.
A nice I’arlor Suit, uphoisteieit In
good plush, fashionable colors, de
livered anywhere for $30.09 A large
line of I’arlor Suits to select irom.
A Bedroom Suit, large glass. l»i =>
bedstead, enclosed washstan-l full
Buit9 pieces; chairs have cane seats,
delivered anywhere for $22 09.
Other Suits both cheaper and more
expensive.
25 yds. of vd.-wldo Carpet for $7 .in
1 pair Nottingham Race C .rtains.
pole, 2 chains, 2 hooks, 10 pins, all
for $100.
A nice Window Shade,' 7 ft. long, S
ft. wide, on spring rollers,with fringe
lor 50 cents.
No freight paid on Shades and Cur
tains unless ordered in connection
with oilier goods.
Send for Catalogue. Address
*Xv. 3T. Padgett,
805 Broad Street, Augusta, Ga.
Hi
t:
£■
S S E
E3 3 £!
Strip I
m
To your doors and
windows. It will last
for years. For sale by
<[ LEWIS • F.«HILUfttlTf
-Dealer in— -
.Mantles, Tiling and Grates,
935 Broadway,
Augusta, - Georgia.
OC120,’94-
TRADE MARK REGISTERED NO. 17438.
FROG POND
CHILL (IND FEVER CUBE
THE SUREST CHILL CURE HADE
Cures After all Others Fail.
Then why not go for it from the
first and save suffering and money.
It stops Chills in 24 hours. 50c.
and $1.00 bottles. The $1.00 bot
tles holds nearly three times as
much as the 50c. size.
EXTRA CAUTION. Be
ware of the dealer that offers you
something else instead; insist on
having Frog Pond Chill and
Fever Cure. There is none as
good as FROG POND.
DAVENPORT MFG. CO.,
AUGUSTA, GA-
r sale by H, J. Lamar & Sous Macon, Gu
FARMEES’ COLUMNS,
GEORGIA EX BEK! HE NT STATION,
EXI’EaiMENT STATION, GA.
Extracts From Bulletin No. 18, I’ubllsked
October. 1803. 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- j
cess pursued in the ordinary cheese fac- : continuing the breaking or stirrin
lory:
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 fe quanti
ty of watery fluid, or winy, separates
from the more solid portion, This
solid part, when deprived of all the
whey, and salted and pressed, is cheese.
The aim of the eheese-malcer 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 iinmedate-
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 tip> cheese
vat. A gentle heat is started and the
mass slowly brought up to a tempera
ture of St to Sil degrees (Fahrenheit),
constantly, but gently, stirring the
milk. The proper quantity of renne-
tjn,e. dissolved in a little water, is then
added gnii the whole stirred until it be
gins to thicken. It is then permitted
to stand until the whole becomes a
curd (clabber), which will bp in about
forty -minutes, more or less, according
to the amount of renuetine added. The
latter is determined by the conditioii oi
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 renuetine is about three-
fourths of au op pee to 100 gallons ol
milk.
The curd is then cut (with curd
knives) into little bits about the size
and shape of common dice, the opera
tion being very simple and quickly per
formed. The heHt is now gradually
raised to about 08 degrees, or about
blood heat, and kept at that point }in-
til the little pieces of curd have become
somewhat shrunken and firmer, free
from whey in their interior, and other
indications known to the expert, but
not easily described. The whey is then
drawn oil' gta 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 c,f
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 wijey. 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. 11
is then turned out and placed on a shelf
in the curing room to undergo the cur
ing process. Here it should be daily
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-Mskinj; Tor the 2'amily.
Doubtless there are many who would
like to make cheese for home use, (anil
a little to sell) without incurring the
expense of a regular outfit. It often
happens that money cannot be spared
for bnying 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 4x0 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 tit 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 he made of ogk
Staves, properly hooped, and should be
eight for ten) inches in diameter, top
and bottom, and twelve inches high,
and fitted with it “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 tuad 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, so as not to scorch the
milk. Ileat 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 &
quantity of rennet, which has been pre
viously prepared by steeping the dry
rennet in water, sufficient to coagulate
the inilk. say in forty minutes. One-
fourtli 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
coagulate 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 renuetine, which
is in the form of a dry powder, and is
sole at about one dollar a pound box.
One-fourth of a teaspoonful of renne-
tine dissolved in a half teacupful of wa
ter will coagulate one hundred pounds
of milk (or twelve gallops.)
To return to the process: After the
milk has coagnlated (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 liftiuer ud the curds
very gently, ana wiien the mass iias
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 mill; 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 the 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,
the
curds while heat is being applied as di
rected. It may now rest for half an
j hour, and then stirred, so that the par
ticles may not pack or adhere together
in the tub. and this treatment contin-
1 ued until the curd has <1 firm consist
ency. Take yp a handful and press it
| together in the hand, and if on opening
j the hand it readily falls to pieces, it is
I about ready for draining.
Throw a cloth strainer over the tub
an/1 dip off the whey down to the curd.
Then put the strainer over a willow
clothes basket and dip the curd into
the strainer cloth to drain. It may
now be 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 pone Is 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 next
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-
| In. next month’s bulletin the “com
parative results of butter and cheese-
making” will be given. AIso some re
marks on "cheese-dairying in Georgia”
und “cheese-making at the station.”]
Sowing Oats,
The time for sowing 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-
Pb4- ranging from early in the month,
in tjtie mountain regions, to the latter
part of the month, along the latitude
of Atlanta. South of this—as far as
Macon, Columbus and Augusta, anil
even further, October is early enough.
Jn 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
live years. bIjchv conclusively that a
fall-sown crop of oats is fully ps cer
tain as any other crop that 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
be preferred. Hut 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 yerra past we have sown 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 anil is reliably rust-proof ami
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
eottqn piitnts are not too large to per
mit of the necessary plowing or har
rowing in the seed. But we will sup
pose that tlie land for oats is corn land.
For the best and most satisfactory work
of preparation a good 2-hoyse 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 1 -FOR ONE ACRE.
Acid phosphate (high grade) 209 pounds
Muriate of potash .it)
or Kainit 209 lbs *“
or C. S. Hull as'a 100 ' “
C. S. Meal.
.400
FOR MU1
,A 2—01
'.E ACRE.
Acid phosphate (hi
: r li gnu!
.«)
.200
Muriate of
potash.
.50
or Kainit
.200 lbs
or C. S. Hull ash.
.109 "
C. X. Meal
.200
Nitrate of
soda (t
,op die.-
sing) in
March...
.100
£0 1 pounds
50
FOJJMULA 3—ONE ACRE.
Acid phosphate (high grade)......
Muriate of potash
or Kainit 200 lbs
or C. S. H. ash 100 ••
Cottonseed (whole.) 1150 •*
FORMULA 4—ONE ACRE.
Acid phosphate (high grade) ... 200 pounds
Muriate of potash 50
or Kainit 200 lbs
or C, S. H. ash 10J "
Cotton seed (whole) 1150 “
I11 formula 3, the cotton sew l may be
reduced one-half, anil 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-tliird to one-half. Of course the
total amount of the mixed fifrmula per
acre may be reduced 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, anil harrow un
til properly smooth and line.
aione. is unsurpassed. iz is the best
type of the Aestivalis spieies for gener
alise, as the Ives is of the Labrusca
species. It is inedible, however, and
valuable solely for wine. Unlike most
American grapes, wine from Norton's
Va. continues to improve it is said,
from year to year, while its productive
ness and vigor are unsurpassed.
It will not pay to bother with any
other Aestivalis for wine. Cynthiana
is almost identical with Norton's, and
Cunningham and Louisiana rot too
badlt'T If the wine maker is an expert
it might pay to plant Hermans, which
under careful manipulation will make
a good body sherry. As a rule, how
ever. a claret is the only wine within
tlie capacity of an ordinnry vincyardist,
and to claret it is best to confine oper
ations.
Ives and Norton's Virginia, then, are
the only varieties recommended for the
average grower for wine.
For shipping a much larger list is
present?, ble.
Among black grapes the Ives comes
in again a good first, for the reasons
already stated, followed closely by Con
cord. .Moore's Early. Worden and Barry.
Herbert and Aminia are also good
grapes, as are also Wilder and Early
Ohio. The fii-st four mentioned, how
ever. are cheap and thoroughly relia
ble. except that Moore's Early is slight
ly tender. Wo do not have cold win
ters often enough to make this a great
objection in Georgia.
For red grapes, Delaware easily
leads. It is reliable if not allowed to
overbear and does not mildew nearly so
badly in North or Middle Georgia as in
most other sections. Berekmans is
another good red grape, slightly larger
in bunch and berry than Delaware and
much more vigorous. Brighton and
Bindley both do well in most parts of
the state. The most delicious grape of
all. however is Munson's “Brilliant.”
This is a hybrid between Bindley and
Delaware and is the best grape in qual
ity 1 know. It is somewhat tender—its
only drawback—and it is at present
high-priced, but it is an acquisition to
any vineyard, and no home should be
without a vine or two of Brilliant.
Mary, Salem, I’erkins, Agawam and
Massasoit may be added to close the
list, with perhaps the addition of Wood
ruff Red. Catawba, while regaining
somewhat its former standard, is still
too unreliable to depend on.
When we come to the white grapes
we are confronted with almost an end
less list, many of them highly desira
ble.
Probably Niagara still leads for ship
ping. It is vigorous, productive and
showy, though its quality is relatively
poor. Its appearance, however, sells
it. and as it is a good shipper there is
money in it.
Green Mountain and .Moore's Dia
mond. both very much alike, are more
delicate (and more tender) and will sell
better, though the vines cost, rather too
much to plant on a large scale. Mis
souri Riesling is a heavy bearer and
good iff high, dry localities, though ol
poor quality. Tlte best white grape in
quality is undoubtedly Munson's "Bell"
(without a final e). It is also product
ive and vigorous and as delicious for a
white grape as Brilliant is for a red.
It is still high priced. Duchess is a
magnificent grape if sacked. It rots
invariably Qtitside of sacks, but is per
fect \yhen bagged. Hard and firm in
bunch and berry, meaty, with a Malaga
iiavo)', its compact bunches pack in the
basket like corn-cobs and keep like
winter apples, it is the best grape I
know of any kind or color when sacked
—the most utterly worthless otherwise.
Spraying does not seem to preserve it
from fungous attacks.
Other good white grapes are Rommel,
Grein's So. 7 and Empire State.
To recapitulate : Grapes recommend
ed for wine (claret) in their order:
Noi'ioii’s Virginia, Ives.
Grapes recommended for market, in
their order—
Black: Ives. Concord. .Moore's Early
Worden, Barry. Herbert, Aminia, Wil
der. Carman. Early Ohio.
Red: Delaware, Mary, Brighton,
Bindley, Brilliant. Salem. Perkins,
Agawam, Massasoit. Woodruff Red,
Lyon. Berekmans.
White: Niagara, Mo. Riesling. Bell,
Rommel, Duchess. Grein's No. 7, Empire
State, Triumph-
Bucklen’a Arnica Balya.
The best salve in the world for cut#,
bruises, Bores, ulcere, salt rheum, fever
gores, tett6r, chapped hands, chilblains,
corns, and all 6kin eruptions, and posi
tively cures piles, or no pay required. It
is guaranteed to give perfect satisfaction
or money refunded. Price 25 cents
per box; for sale by Ford & Fulcher.
When Baby was sick, we gave her Castoria.
When she was a Child, she cried for Castoria.
When she became Miss, she clung to Castoria.
When she had Children, she gave them Castoria.
11; aifd : Southern
RAILROAD.
Taking effect June 5th, 1894.
.SOUTH BOUND.
STATIONS.
No. I. j No 3.
Pass.
Mixed
Lv. Mi lien
5:00 am
4:00 pm
South .Milieu
5:05 am
4:05 pm
Thrit
5:40 am
4:45 pm
Garfield
5:55 am
5.00 pm
Hooks Crossing
6:05 am
5:15 pm
Summit
6: loam
5:30 pm
Ar. Still more
7:00 am
6::’>0 pm
NORTH BO’
JND.
No- 2.
No. 6.
stations.
Mixed
Pass
Lv. StH!more
Summit
H ook’s Crossiu;
Garfield ...
Thrift
South Milieu...
Ar. Milieu
7:30 am | 7:20 pm
8:70ain | 8:15cm
8:50am | 8:25pin
9:05.am 1 8:35 pm
9:2 ' am | 8:50pin
i0:10am 1 9:25 pm
110:20am | 9:30am
All trains daily except Sunday,
J. F. Git \V. Supt.
port pointl and ff£ (T.
RAILROAD.
AUGUSTA AND ASHEVILLE SHORT
LINE. J. B. CLEVELAND,
RECEIVER.
Quickest Route to Alliens, Raleigh. Norfolk.
Richmond, Va„ and Eastern Cities.
Schedule in Effect April 29th. 1891—Eastern
Time.
Stanley’s Business Colic
THOMASVILLE, GEORGIA.
Book-Keeping, Shorthand, Typewriting, and Telegra
IfcT- Students assisted to positions.
novj8.’93
No vacation. For full particulars
«• W. H. STANLEY. Pm
BUY ONLY
TESTED FRUIT THE
THE
CHEROKEE NURSES!
The steadily increasing demand for our FRUIT TREES and PLANTS
proof of their a Jaotability. ‘ ,s a
FOR GENERAL PLANTING.
We are large growers and carry in stock a complete line of FRUIT T; i r
and SHRUBHFRY. No Agents. Catalogue Free. Prices to suit n. •. 1
pond cnee solicited. Address.
CHEROKEE NURSERY
augl8,’94—tf WAYCROSS, GEORGIA.
c<
Lv Augusta..
Ar McCormick.
Greenwood ..
A nderson
Laurens ... .
Greenville...
Spartanburg
Ar Asheville ...
8:55 am
10:34 am
11:30 am
7:39 pm
12:31 pm
2:10 pm
2:20 pm
11:20 pm
5:39 pm
8:18 pm
0;15 pm
7;!0 am
9;00 am
l2;i5 pm
LvAshcville
6:50 am
Spartan burg
10:15 am
4;00 pm
Greenville ..
10:25 am
4:00 pm
Laurens.. ..
Anderson...
11:49 am
9:45 am
7;30 pm
Greenwood..
1:07 pm
9;20 pm
fi;00 am
McCormick..
1:58 pm
7;27 am
Ar Augusta. ..
3:3.) pm
I0;i5 pm
Ar Savannah ...
0:00 am
6;0O pm
Lv Greenwood...
10;25 pm
Ar Athens
1:37 pm
Raleigh
6;30 am
Weldon... .
9:00 am
Norfolk
12;05 u’n
Petersburg. .
H);57 am
Richmond...
i 1;45 am
Through connections at Greenwood and
Spartanburg with G. C. A N. and It. & D.
Railways for all points North and South.
For any Information relative to tickets,
rates, schedules, etc., address,
W. J. CRAIG. Gen. Pass. Agt.
It L TODD, Traveling Pass Aent.
The Augusta Furniture Facto
Kohck Street, (Pendleton Foundry Building,) Augusta. Go
Manufacturers of
Wardrobes, : Safes, : Tables, : Book Cases
China Closets, Step Ladders, Coffins.
We desire to build up this industry in this section of the State, and we inv t, . ...
age of the merchants ol this section, particularly of Burke County. Will gu.i.iaq;,'.. :i roa “
WORK AND PRICED.
Work made to order. A trial order will convince you.
june9,’9l—by
Augusta BREWING Company
ANSWBKS TO INQUIRIES.
[Under this head short inquiries from farm,
ers on practical farm tonics will lie answered
by one of the Station stall and published, if of
general interest, otherwise the answers will be
sent by mail. Make your inquiries short anil
to the point, alvra.fs give your name and post-
office and addressed to the "Director Georgia
Experiment Station; Experiment. Ua."J
(trapes for Georgia.
C. W. F.. Tallapoosa. Ga. : "X am going to
plant a good many acres with grape vines this
tali and I would like to get your opinion on
what varieties of black, red and white grape*
we should plant in the State of Georgia, which
will stand the climate and soil and are also
good market and wine grapes.”
[Answer, by Hugh N. Starnes. Horticultu
rist.!
To begin with, more varieties of
grapes “will stand the climate and soil”
of Georgia than probably can be found
to do well in any other American state.
We li&ve thus a vast array to choose
from. Not only do most varieties of
Labrusca thrive well in most parts of
Georgia, with a maximum of vigor and
a minimum of rot or disease, but nearly
all forms of Biparia. and above all
every variety of Aestivalis.
We must, however, confine ourselves,
on planting on anything like a large
scale, to those varieties grown largely
by nurserymen, in order to bring the
cost down to a minimum, though by
doing this many of tlie most desirable
varieties are necessarily excluded. A
few of these, however, can be obtained
and propagated and the supply grad
ually enlarged.
For absolute certainty, therefore, I
would recommend as first choice for
both table or wine, the Ives. Its qual
ity for table is very poor, but it is iron
clad in every way. Rots less than any
other, is early, hardy, productive and
ships excellently. I Wide a poor table
grape it makes a red wine of first rate
quality, though not equal to wine of
Norton's Va. This variety, for wine
English Spavin Liniment removes all hard,
soft or calloused lupips anil blemishes from
horses, blood spavins, curbs, splints, sweency.
ring bone, stiltes, all swollen throats, coughs,
etc. S ive F<t* by use of one bottle. Warrant
ed the most wonderful blemish cure ever
known. Sold by Whitehead & Co., druggists,
Way nesboro. Ga.
Itch on human, mange on norses. dogs
and all stock, cured in 30 minutes by Wool-
ford’s Sanitary Lotion. This never fails
Sold by Whitehead & Co., druggist, Way
nesboro. Ga.
SPORTING GOODS, GUNS
Pistols, Cartridges,
Fishing : Tackle,
AUGUSTA,
Jggg?” Repairin
sopio.’94—am
BROADWAY.
: : GEORGIA.
? of lire arms a specialty.
PROF P, M. WHITMAN,
SCIENTIFIC OPTICIAN,
Has located permanently at 830 Broad
Street, Augusta, Ga., where he will keep a
full line of popular-priced Glasses in addition
to his finer ones Gives
FRE£ £Y£ T£STS
for Presbyopia, (old sight) Myopia (near
sight) Hyperoria (far sight), Simple, Com
pound and Mixed Astigmatism, (irregular
curve of the cornea), Anisometropia (unequal
refraction of two eyes) and Asthenopia (weak
sight). Broken lenses replaced while you
wait. Repairing of all kinds. Oculists’ pre
scriptions filled. aprj2.’9o—h.v
1 Wrifilifaiillc & (£'cninth (
RAILROAD
COMPANY.
Time Table 15—Effective SUNDAY, Sept, f
t!t.h.
ISfil.
i
No 9
N o.7
N’o.5 No 3 No 1 fc
i i*t
1st
2<1 I
it 1st
STATIONS.
CPss
Cl’ss
Cl’ss fl
ss Ci’ss
Sun.
Snn.
I > KS. Df
:s i >ks. —
p.m.
am
am pin
Lv Atlanta.
<>:55
7:30
7
Augusta ...
7:30
7:45
7
15 9:45
Macon ....
ll:0il
I! :3U
II
30 11:60
Savannah
8:15
8:3)
8
30 8:45 *
sini
PHI
am p
n am
Tennille
7:00
2:00
8:U0 2
00;
Harrison .
7:25
2:25
8:45 2
25! 7: >5
Donovan
7:35
2! 35
9:00 2
35 1 7-3 .
Wriehtsvill
7:45
2-45
9:30 2
45 7:15
Meadows .
8:00
3:00
10:10 3;00 8:06
Lovett
8:i0
3:08
10;3<) 3
OS 8:10
Bruton
8:22
3:20
11:00 3
20 8:22
Condor
8:35
3:35
!i:25 3
25 8::t5 j
Ar Dublin. ...
; 8:50
3:50
lx:50 8
50 8-50 £
Ar Empire
.. II:0fi
H’wk’nsv’II
. 11:40
No2
No.4
No.O Xo.S Noiu
1st
1st
2d is
t 1st
STATIONS.
Clss
Ciss
Clss CIs
s. < *!.ss
DES
I)ES.
DES. Sun Sun
pin.
am
am. pm. i
Ar Atlanta ...
i 8:05
7:45
15 S' ;05
Augusta
0:50
I 3:40
7:45
3:45
15 6;50
Savannah..
6:30
6:00
0;
8) 6; 30
am
pm
pm pm am
Tennitlo...
11:40
7:05
6:00 6; 00 11;09 =
Harrison
10:35
6:40
5:25 5:40 10:00
Donovan
10:24
6:30
5:05 5;
*0 10:50
Wrightsvllle
Meadows ..
10:15
10:00
6:20
0:**5
4:50 5;20 i0;l)0
Lovett
9:50
5:55
3:59 4;.
»5 0-55
Bruton
9:38
5:40
3:20 4:10 9;40
C ondor...
9:25
5:25
2:40 4:
5 9:25
Dublin
9:10
5:10
2:15 4:10 9;l0
Lv Empire
3:00
H’wkn’sville
2:00
D. E. S. means that trains run dailv ex-
cept Sunday.
Direct connection and Quick Time to ami
fiom Hawkinsville, Empire
mil all stations
on Oconee and Western B. R
and from Dub-
lilt and all stations
on Wrightsville and
Tennille R. R„
with
he Central R. R. of
Georgia via Tennille, for all
points
North,
South, Eh si and West.
Tickets sold and bagg
age checked through
to and from principal
points.
G. W. PERKINS, Pres.and
Sum.
F. H. ROBERSON. Get
l. Frt.
and I’as
x. Agt
&li'. 3"t
jnrstn Southern
RAILROAD.
In Eff.-ct Sunday, Sept. 9th, 1894; Eastern
Time Standard.
STATIONS, i
Suit.
Only.
Daily
Pass.
Daily.
ExSun
Daily.
exSun.
Lv Augueta .
9 00am
1 00 pn
6 iOam
510ain
Galvans
9 14am
1 I8pn
6 51a in
5 23am
Adam . .
9 29am
1 29pn
7 lttani
5 3»am
Adventure
9 33am
4 33 pu
7 17am
5 42am
Grace wood.
9 40am
i 40pn
1 4Spn
7 25am
5 50a m
Hephzibnh .
0 foam
1 Oopii
i 5/am
t> 14am
Bath
0 16am
5 Itipn
8 21am
6 25am
Blythe ....
0 2-titm
5 2Spn
S 30am
6 35am
Keysville .
0 43am
5 43pn
8 58am
0 50am
Noah.
0 59am
5 53|>ri
9 19am
7 01am
Matthews ..
i Ota m
• (4pn
9 25am
7 (Main
Wrens
1 17am
4 17pn
0 43am
7 21am
Stapleton.
1 33am
■i 33on
10 05am
7 37am
Avera
1 ISani
0 iSpn
1027am
7 52am
Gibson
2 117am
7 07pn
10 52am
8 10am
Belle Spring
Mitchell ..
7 20l>n
7 33pn
11 09am
11 27am
12 3 ’an
8 36ant
Agrieoia ..
2 Han
7 Up,)
11 40am
8 46am
Chalker. . i
2 Slant
7 51pn
11 50am
8 Sam
Warthen
1 ltiant
8 lfijm
12 23:1m
6 17am
Silas .
1 SSatn
4 38 pn
12 52am
9 38am
Sanilersville
1 46am
8 Itipn
i 09am
9 -lliam M
Ar Tenniffe.
*2 0Jam
9 OOpn
1 52a nr 10 pm fl
STATIONS.
Daily
RxSun
Daily
Sunday
s’ndy ^
Lx Sui
! Only.
[Only. .
Lv Augusta . .
10am
9 OOpn
;tl 09am
725ptn ™
Galvans ..
5/a m s J7pii
10 53am
7 13pm
Adam
42am 8 27pm
10 40pm
6 57pm
Advdnture.
:18am 8 22pm
10 "6 pin 6 53pi it
Grace Wood.
31am
•< 13pm
10 29pm 6 46pm
Richmond
23ain S 02pm
10 22pnt 6 39pm
Hephzlbah..
07 am
40pn
10 05pm
6 22pm
Bath
otiant
25pm
9 ; 0pm 8 lOprfi
Blithe . .
10am
12pn
9 40pm
) 59pm
Kcj svllle. .
30am b 50pm
9 21pm
5 53pm
Noah
15am 6 20pm
9 08pm
52Spin
Matthews...
llamt) Itipn
9 01pm
5 24pm
W rens
> oXiim
> 00pm
8 51pm 5 11 pm
Stapleton. ..
i 42am
5 39pnt
8 35pm
4 55pm
Avera
2biim •> 18pm
8 19pm 4 10pm
Gibson
03am
4 55pm
S 00pm 1 21pm
BelleSpring.
> od.hi) 1 38pm
7 47pm[4 12pm T1
M itchell
> 42m ni
1 24 pm
7 34pm 4 00pm 1
Agricola
32am
1 13pm
7 24 pm 150pm t
Chalker
2oam 1 05pn:
7 17pm
3 43pm U
\\ artlien.. ..
> 0lam;:> 33pm
6 51pnt
120pm ■
Silas
Sanilersville
40am|3 OS pm
6 30pm
2 59pm I
32am 3 00pm
6 22pm
2 51pm
Aifrennille. • ■■ 4 iOam|
40pm
6 10pm
2 40pm
.1AMFS
U. JACKSON, President.
Wnt. BAILEY
THOMAS, General Manger
sht) 2*9S—
—
—
T A
CLOCKS,
JEWELRY,
YOUIi:-TIM
is well spent and you wi
pleased by looking through
stock of Jewelry, Fancy (
when you need anything in
As the store in which I
belongs to me—no high ren
I can sell you Watches,
Jewelry, Silverware, Etc., <
any one else. Competition
Watches, Clocks and Jew
ed in first-class style and gi
J. II. PROYl
626 Broad St., AUGUSTA
i
W . C 0 0 L E Y
-DENTIS T,
WAYNESBORO. - -
Office at the Opera House.
my4,88by
GEORGIA.
UNION: HOUSE,
Cor. Campbell and Telfair Sts.
ONE SQUARE from UNION DEPOT
AUGUSTA, GEORGIA.
Rates reasonable. Table well furnished
Mrs. L. F. BARGE RON, Prop.
spp8.’94-
Tot tiie pre
vention of
BALDNESS
_ _ _ removing
DANDRUFF and all other
diseases of the scalp. Contains
no oil, and is anerfecidressing
for the hair. Treatise on scalp
— diseases free. For
sale by all druggists
and E. J. HICKEY,
manufacturer, Nos.
212 & 2U Eighth at., Augusta, Ga.
tor the hair. Treatise on sea
HAIRALINE
MAGIC
VARIETY-:-IRON -:-W0F
Sandersville, Oa.
Cultivator.
Engines,
Boilers,®
Gins and
Presses, i
PLANTATION MACHINERY OF ALL KINDS. s
Old Gins remodeled and made to work as good
new. Orders from Burke Solicited.
S. Gr. KAYO, Proprietor.
mayi9,’94—by
Don’t Forget
THAT FOR-
Shoes and Hats
The Most Reliable and
Cheapest Place in
Augusta is at
janl3,’94-
913 Broad St., Sign Large Red Boot,
712 Broad St., in Montgomery Building,
-CTST^., (3-BOS3G-I-A-
For the Ladies.
L*
Fashionable Fall and Winter Millinery Goods
all the Latest Novelties for the season, tv-
bough t at the most reasonable prices in An- 1
at Miss ELLA •HUGHES’ Millinery Store
Broadway, opposite Planter’s Hotel. The
generally are invited to call and see my g 00t& J
prices. Respectfully,
miss s^-cra-s:"
920 BROAD STREET, Opp. Planter’s Hotel,
Augusta,
octl3 94-
Oec