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* BLACKSHEAR HEWS.
PUBLISHED WEEKLY BY
- Z. BYRD,
EDITOR AND PROPRIETOR,
BLACKSHEAR, GA.
SUBSCRIPTION, $1.00 PER YEAR.
Special Rates to Advertisers on application.
COUNTY DIRECTORY.
Ordinary.—A. J. Strickland.
Clebk.—J. w. Strickland.
Z. Byrd
County l^raY^R^Davis 'lhumtou 7 '
TAxREoti'EK. __John J. SimtU. Davis.'
Tax Collector.— Alfred
COURT CALENDER.
Clinch County.— First. Mondays in March
and October.
Appunu County.— Second Mondays in March
^Waysh County.— Third Mondays in March
and October.
Pierce County.— Fourth Mondays in March
and October.
Ware County.— First Mondays in April „ and
Coffee County. —First Tuesday after second
Monday in April and November. after
Charlton County.— First Tuesday
third Monday in AprR and November.
and^November^ 7 ’ -l0Urth Mondays n Apnl
“'■Qi.tsi'f County. —Commencing on the first
Monday in May and December, and to continue
two weeks, or so long as the business may
"iri'Mmi,™ T„ f w Umnnwirk Ga
G. B. Mabry, Solicitor-General. Brunswick, '.rj.
__________— 1 -j- • • - -
----
__TO WN D IRECTORY. ___
Mayor.—W m. It. Phillips.
Aldermen.— Dr. C. H. Smith, T. J. Fuller,
J. M. Shaw' ami J. W. Strickland.
SECRET SOCIETIES.
A BLACKSHEAR LOIXIE NO. 270, F. & A. M.
Regular communications of this lodge
will he held on the first and third Fri¬
day nights in each month.
C. T. Latimer, W. M.
A. J. Strickland, Secretary. aug-tf
PROFESSION AL CARDS.
W. R. PHILLIPS,
ATTORNEY AT LAW,
aug4-tf Blacktshoar, Ga.
A. E. COCH1UN,
ATTORNEY AT L\W,
Blackshear, Ga.
Practice regularly in the counties composing
the Brunswick Circuit aud in tho District and
Circuit courts of the United States at Savannah
or the Southern District of Georgia, myl6-6m
Q B. M.4BRY,
ATTORNEY AT LAW,
Brunswick, Ga.
Practice regularly in the counties of Glynn,
Ware, Wayne, Camden, Coffee, Appling and
Pierce, of the Brunswick Circuit, and Telfair,
of the Oconee Circuit. augl-tf
s. W. HITCH,
ATTORNEY AT LAW,
Blackshear, Ga.
Practioe regularly in the Brunswick Circuit
ang4-tf
A. B. ESTES, JR.,
ATTORNEY AT LAW,
Blackshear, Pierce Co., Ga.
Practice regularly in the Brunswick Circuit,
feb28-ly
PHYSICIANS.
jQR. A M. MOORE,
PRACTICING PHYSICIAN,
Blackshear, Ga.
Call* promptly attended to dav or night.
aug4-tf____
jyj-EDICAL AND SURGICAL NOTICE.
DR. C. H. SMITH
Offers Lis professional services to the citizens
of Pierce and adjoining counties.
Blackshear, Ga., March 1, 1880-tf.
DENTIST.
£)R. WM. NOBLE,
DENTIST,
Blackshear, Ga.
Office on Maine street, opposite Poetoffice.
jy2^-tf_ _ -
MARBLE WORKS.
joSTITmell ~ „
MARBLE AND STONE WORKS.
Vnnnmpni* Tnmi.a
a P plicanon
205 and 207 Bronghton Street,
jy25-6m Savannah, Ga.
,
HOTEL.
.
JKSUP HOUSE,
f LITTLEFIELD, Proprietor,
T. P.
Jesnp, Ga.
The attention of the traveling offered public them by it
lirecte 1 to the inducements
:e:» hotel. 8888
Kates, per Meals day................ •
tingle ................
Ilf the Mouth............. a
By ti,i Week.................
Liter* 1 discount to larndwe
Blackshear l News.
E. Z. BYRD, Editor and Proprietor.
VBL. IV,
THE FARM AMI HOUSEHOLD.
-
The Ce,lar for Plant..
Many afford who have the no greenhouse, and
cannot room in the dwelling
for them, would gladly keep certain
tender or half hardy plants through the
winter. For 6uch purpose the cellar
answers admirably. Indeed, we know
of florists who have constructed cellars
expressly for keeping! Ixpected, plaSts through
th™ter. It is not nor is
it desirable, that plants in the cellar
should grow. They are merely to be
kept—put to sleep, as it were, until the
return them or spring makes it safe to place
out again. Plants in the cellar,
while they should never be wet, onght
not to get dust-dry, hence they must be
looked to occasionally during the win
ter months.— Agriculturist ..
Raisins Seed «f Cabbages.
There are several local methods, says
Pennsylvania exchange, but tha pre
* a to select from a field of
cabt^M^at furnihreliable has been grown dealer from and fully seed
are tested taken**^^^k^.the o ’w^m. The field heads and so carried chosen
pared to a specials for therein J^r^ihat tdV. has The been cabbage pre
«*
from -which with the ru t-j-wL day’^ 0,1 ?"”<? kiu< '» grown is
pulled up its W ro.rmt
ting in the ground shouia' -cccst ia
lower portion of the stalk, with the
roots attached, cut entirely off, leaving
to the head only a small portion of
stalk. This is put in a dry location in
the soil, stalk downward and well cov¬
ered up, leaving a mound over it to
turn away the water. Do not buty it
too deeply, but leave about half of the
head above the surface line; though the
whole head should be well covered and
protected against extreme cold. The
cabbage will remain in such condition
until mound spring, when the earth forming
tho should be removed.
Often the cabbage will be^in to/grow
before being uncovered, if the spring
is early and mild, when a cracking or
bursting of the mound may be noticed.
As soon as it is uncovered it begins to
bulge out, sometimes from the center,
and again from the sides of the head,
When this is seen the head is relieved
by cutting across the protruding parts
with a knife, and the shoot will irnme
diately make its appearance. Shoots
will grow out from different parts of the
cabbage, but they should be pulled off
and not allowed to grow, as such shoots
yield tations seed that will not fulfill the expeo
of the farmer, producing infe
rior heads. Only the shoot that grows
directly from the center of the head, or
as allowed, near as possible should thereto, should be
and care be exercised
in keeping cabbages of different va
rieties apart. A single head usually
provides the ordinary farmer with more
than sufficient for his wants, and the
advantage is that by selecting the best
cabbage every year, and allowing no
side shoots When growing, much an
noyance is avoided from imperfect stock
and spurious or stale seed .—American
Cultivator.
Coal Aahes.
It is known, says a writer m the
Country the Gentleman, that coal soil. ashes im
prove texture of the It is
held also by some (the writer included)
that if used freely they increase the
productive capacity aside from the
mechanical effect, aud this in some sea
sons to a considerable extent; but why,
with the little fertilizing material they
possess has not been made clear. Just
as the benefit of green manuring has
not been fully accounted for, nor the
effect of gypsum upon leguminous
plants; all which, aud more than that is
still unexplained, have been confirmed
by practice. Now, whatever the effect
ot coal ashes may be, that of gathering
or conserving moisture, I am convinced
from experience, is a capital one. It is
known that they serve as a good mulch,
Do they not also have a deliquescent
property and so add to the moisture of
the ground when mixed with it, thus
answering a good purpose in a drought ?
Let me give my experience the present
season. Early in the summer I in
yeried a line of sod for a hedge to be set
in the spring. I spaded it abont seven
Jnchesin sod depth, carefully should turning every
so that no grass start np. I
followed with a dressing of horse ma
an( * thls ™ * heav y 00 * t of coal
“‘J not 68 sufficient * 1 ^^F added pIy some 0t mannre more
When I considered the sod well rotted
and a few days after a ram which oc
curred in a drought I went to spade np
ground, but, somewhat to my sur
prise, found it too wet I tri. d several
places; all the same. A few days later
I essayed it again and found it still
moister than 1 liked. The drought was
now again in progress, and after a num
tier of days more the fields became
parched and hard. Fearing the ground
might become too dry enough I tried it again*
lt was would only barely have dry been preferred. ; a little
drier It
was of course mellow. Even the ashes,
BLACKSHEAR, GA., JAN. 5, 1882.
as well as the horse manure, had
changed to a finer, mellower condition
Nothing could well be nicer than this
mixture of soil, ashes and manure, the
sod thoroughly rotted. The strip of
ground in vert el was three feet wide, a
third of which (that along the fence)
had not received any top dressing,
the bare ground being exposed. This
was dried up, and it. was difficult to
reduce it and impossible to fine it well,
More than this and showing the effect
of the mulch, the subsoil of the one
was dry mulch and obstinate, the other with
the ash was moist and soft and
could dark, be brought up" mellow. Aline
of the mulched thrifty grass followed along
side. Whether this was
affected most by the manure or. the
ashes I will not undertake to say. Cer
tain it is that moisture acted an import-
3ut part, for without it, severe as the
drought was, there could have been no
such growth. During all the drought,
here was perpetual moisturo—what grass
requires—and it is no dcSi doubt for this
reason that the p tato so well in
soil charged with oral ashes, as also
with wood ashes, which are considered
a special manure for this tuber. Coal
ashes are here largely used in gar
dens, sometimes with and sometimes
without manure, and where the quan
tity of ashes is considerable, usually with
success. It keeps the ground moist and
to the necessary depth. Yearly applica
tions sY'dOAS Jrt'i.j-equired where mixed
two with to the three soil, inches ariirtTT^*^- in UKiff?- Wt, be from firat
—about hedge ground. as much as L appliet#v/iiuy
As a mulch mixed with
a little manure there can be no mistake
about its efficiency; but it will do well
without, as has been sufficiently tested,
The effect may be seen in a cirel
around heaps ot the ashes where they
remain daring a dry season, the soil
covered by them always remaining
moist. I have been using coal ashes for
years along a hedge and around trees
and shrubs with satisfactory results,
particularly in the driest seasons,
Mixed with the top soil and occasion
ally stirred, they are au improvement
*>n earth mulch, and can be further im
proved desired, by manure if more growth is
as in growing orchards. Ashes
thus are a means rather than a manure,
their office being to counteract drought,
They not only keep the ground
but soft, so that the roots can the
rapidly Manure find their way through it.
cannot do this, or, at least,
so well.
Recipe*.
A Chbistmas Pudding. —Here is a
recipe for an orthodox Christmas pud
ding. Take one pound of suet chopped
fine, one pound of raisins, one pound
and a half of currants, one pound of
baker’s rusks, a quarter of a pound of
sugar, ten eggs, a piece of citron the
size to suit your taste, one nutmeg, a
little salt; chop the snet by itself, then
put the rusk, raisins, currants and
citron in the bowl and chop all fine ;
boil for four hours in a vessel set in a
kettle of boiling water with something
m the bottom to prevent burning.
Sago Pudding.—P ut seven-eighths
a cup of sago to a quart of cold milk,
add half a teaspoon of salt and turn
into a tin saucepan ; place a large pan
with boiling water on the stove, and
place the saucepan in it; let it remain
till the sago is thick, then remove it
from the saucepan to your pudding dish,
and while hot add half a cup of butter;
when cool add four eggs, well beaten,
a enp of white sugar, a gill of rose
w»ter and the grated peel and juice of
a lemon, as yon prefer. Bake until a
nice brown.
Roast Tuhket.—T he secret in hav
ing a good roast turkey is to Btuff
it palatably, to baste it often
and to cook it long enough. A
small turkey of seven or eight pounds
should be roasted or baked three hours
at least. A very large turkey should be
cooked an hour longer. After the
turkey is dressed, season it well, sprink
lmg pepper and salt on the inside;
stuff it and tie it well in shape ; either
lard the top or lay slices of bacon over
it ; wet the skin and sprinkle it well
with pepper, salt and flour. It is well
to allow a turkey to remain some time
stuffed before cooking. Pour a little
boiling water into the bottom of the
dripping pan. Just before taking it
of th ® 0Ten P ut on m °te melted
hutter and sprmkle over more flour ;
this will make the skin more crisp and
brown. While the turkey is cooking
boil the giblets well; chop them fine
and mash the liver. When the tumey
is done put it on a hot platter. Put
the baking pan on the fire, dredge in a
little flour,.and when cooked stir in
a little boiling water or stock ; strain it,
skim off every particle of fat, add the
giblets; season with salt and pep per.
If cheatnnt stuffing is used, add sumo
boiled chestnuts to this gravy. 7 It is
exceUeot.
Tukket fvn rnNo.—Many great cooks
make extra trouble in prepiring a force
meal stuffing of real, fiam, bacon,
Subscription, $1.00 per Year.
NO. 37.
onions, potatoes or bread crumbs and
all sorts of things. But the ordinary,
old-fashioned stuffing for a turkey is
generally liked the best. Take the soft
part of good, light bread (not the crust)
and do not wet it as is usually done,
but rub it dry and fine, and work into
it a piece of butter the size of an egg.
Season with stilt, pepper and summer
savory. Add to this a dozen or more
oysters, whole, and it will be very fine.
9omegood cooks who are ruled by
taste, and not by books, add to a stuff
ing like the above large chestnuts
boiled. The chestnuts are put ou a
fire in a saucepan or spider to burst
the skins; they are then boiled in very
salt water or stock; then mix with the
stuffing whole. Serve with a chestnut
sauce.
Some Facts About Te a.
In China an infusion of the leaves of
the tea plant was used as a dietetic bev
erage as early as the year 500 after
Christ, but in Europe its use was intro
duced first by the Dutch East India
company at the beginning of the seven
teenth century. About 1666 the first
tea was imported to England, but it has
now, like coffee, taken possession of
the whole civilized world. In China
the tea district is situated between the
twenty-fourth and twenty-fifth degrees
of northern latitude. It is raised from
the seed, but it takes three years be
f ,,e the shrubs affords a harvest. After
that it develops for three years more,
It is then cut down, and from the new
branches which shoot up leaves are
gathered. In a few years the process
of cutting down is renewed, until at
the end of thirty or forty years the
power of life is exhausted and the
shrub dies out.
From China the seeds have been car
tied to Brazil, British India and Java,
and lately to Southern California,
where now tea is grown.
Different from this is what is known
as the Paraguay tea. The latter is liar
vested and used in Paraguay, La Plata,
Peru and Quito, and is derived from a
Bpeeies of palm known as Ilex Paraguar
escencis.
While in former years the English
and Americans were exclusively tea
drinkers, the Germans and French cof
fee consumers, the importation considerably of tea
into Germany haH 1850 of late the whole import
increased; for in Prussia,amounted
of tea in Koenigsberg,
to 8,000,000 poundB ; but according to
statistical reports 27,000,000 pounds
were imported last year at the same
p 0r t. Of this, however, much finds its
way to Russia, where now annually 60,
000,000 pounds are consumed, In
1880 London imported 214,000,000
pounds of tea; in England the yearly
consumption for each inhabitant reaches
four pounds, in Russia and Holland one
pound, in Germany one aud one-half
ounces,
Telegraph-Pole Curiosities.
It is an ascertained fact that, under
certain circumstances, telegraph poles
are subjected to the attacks of birds
an( j arnma [ 8< it seems that in Norway
there is a variety of the woodpecker
which jg very destructive of the poles.
»j»he bird is to be seen that'hammer-like peeking away at
the wood until, with
moV ement of the head peculiar to tho
woodpecker, £ he has bored a hole through
the p st In H t u dying why these wood
p !, ec k erf} should be so busy with the
oles tbe so intion is that the bird,
heari ng the vibrations of the wire so
distinctly car ried through the wood,
i ma gi ne s that there ’is an insect con
cea led in the heart of the pole, and ac
cordingly tries to get at it. But larger
crea tures than birds are deceived by
^is vibration. destructive Bears in Norway are
very of telegraph poles.
This same vibratorv sound they fancy
ia « tIle grateful humming of the bees,
an d rushing to the post they look about
{or the honey.” Fancy a bear at the foot
G f a po ] e his mouth watering for the
jascious food, and not a morsel of the
drinninv ‘ ' sweetness to be found! His
ange r in at once aroused, and in a most
reprehensible way bruin scratches at
the pole, and carried away by his pas
B j on wor fcs away at the stones placed at
the base doing his best to bring down
tbe po i e , not exactlv satisfied in his
own m i n( i but that after all there may
be honey hidden somewhere. “Indis
put ^ able traces of bears about prostrate
] OBtg aB(1 scattered stones prove that
thig ba8 re aUy happened,” writes Mr.
Nie ]seL, of Christiania, who has studied
tb is subject But on the other hand
telegraph poles seem to frighten away
the wolves who look with suspicion at
thfj fetched wires, imagining them to
bc , mmG kind of a tril p devised for their
detraction “ When twenty or more
vearfl ^. 0 a telegraph line was carried
' and the val
orer mountains along
wolves totally disaoneared, arid
MSS. a “-peeimeu i* now a rarity ” savs 7 Mr
— -
The future can by God's blersing be
influenced, but the pant is fixed forever
THE BLACKSHEAR NEWS.
RATES OF ADVERTISING i
SQUARRS. 1 TIMEl MO. 3 MO. j 6 MO. rsii
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Pour....... 7 SO 15 00 36 00 38 00
Eight...... Sixteen.... 16 00 25 00 43 00 55 00
S 25 00 40 00 60 00 75 00
Transient advertisements $1.00 per firal in
scriion; 50 cents for each subsequent one.
Special notices 10 cents each insertion,
Bills due immediately after first insertion.
Who Sets the Fashions!
Most people think the tailors do.
This is a popular mistake. They only
shape its course by soliciting orders
from its votaries and encouraging
needed developments. The desire for
change from the prevailing modes to
those which are new and novel arises
from the fact that the pleasures which
the old imparted have been exhausted,
and the new fashions in comparison
with the old are generally radical and
extreme. Fashion in dress comprises
fabric, color, shape and ornamentation,
combined with rigid regulations and
properties for its display. The detiga
ers prepays patterns for the manufao-*
turers, they make the goods for the
mere Hants, who in turn distribute them
to the tailors to cut and work into that
form and mold of fashion which for
the time being is “all the rage.” When
it is evident that changes in fashion of
fabric, its design or color will be
called for, the combined efforts of all
those parties are brought into
action to find ont the aggregate desire.
Step by step tbe popular ideas, peculiar
whims, exaggerated fancies, and out¬
rageous demands are handed up from
glie people through the tailor, respec¬
tively to tho merchant, manufacturer
and designer, who, after carefully con¬
sidering, comparing, amending and
harmonizing the various schemes, pro¬
duce and hand down in reverse order
just the thing which is demanded. The
dom body of tho fabric is changed less sel¬
than design, color or shape. In
regard to the form, Bhape and ornamen¬
tation of garments made from the pre¬
pared fabric, the tailor is the supreme
agent. After all, however, the soul and
feeling of fashion come direct from the
people who wear tho clothes. A popular
fashion is epidemic. It controls all
tastes and seizes alike. Take, for
Btanco, period a change of oolors. For a
grave and sedate colors may
have been worn—when suddenly every
one is possessed of a desire for bright
and dazzling, rushing poll-mell for the
shops in haste, to make the extraor¬
dinary change. Even the blind fancy
tbe new attire, foeling almost what they
cannot, see, so general is the epidemic.
— Progress.
Dead Stars.
Like the sand of the sea, the stars of
heaven, says Sir John Lubbock in his
opening address at the recent meeting
of the British Association for the Ad¬
vancement of Science, have ever been
used as effective symbols of number,
and the improvements in onr method
of observation have added fresh force
to onr original impressions.
We know that our earth is but a frac¬
tion of one out of at least 75,000,000
worlds. But this is not all. In addi¬
tion to the luminous heavenly bodies,
we cannot doubt that there are count¬
less others, invisible to us from their
greater distance, smaller size or feebler
light; indeed, we know that there are
many dark bodies which now emit no
light or comparatively little.
Thus in the case of Procyon, the ex¬
istence of an invisible body is ptoved
by the movement of the visible star.
Again I may refer to the curious phe¬
nomena the presented for Algol, a bright
star in bead of Medusa. This star
shines without change for two days;
then in three hoars and a half dwin¬
dles from a star of the second to one of
the fourth magnitude; and then, in
another three and a half hours, reas¬
sumes its original brilliancy. These
changes seem certainly to indicate the
presence of an opaque body which in¬
tercepts at regular intervals a part of
the light emitted by Algol.
Thus the floor of heaven is not only
“thick inlaid with patines of bright
gold,” but studded also with extinct
stars—once but probably dead as brilliant as onr
own sun, now and cold, as
Helmholtz tells us that onr sun itself
will be, some seventeen millions of
years hence.
Butting His Illa - foot . in In lt lt.
There was an amateur theatrical per
formance a few nights ago in a fashion
able mansion on Austin avenue. Gus
De Smith was engaged to play the
ghost in Hamlet,
“ Now, Gus,” ,iaid the manager, “ all
in the world you have to do is to come
in and say, ‘ I am thy father’s gno.t,’
and yon must do it in a deep, sonorous
voice.”
Gna said he wanted some hard part
where he might have a chance to spread
himself, but finally agreed to do as he
was told.
When the ghost’s turn came he
sy f »led the tragic effect of the whole
performance by saying, “ I do am thy
father’s ghost, and you most it in a
deep, sonorous vote®.”— Texas Sifting i
"
Htar-lishes and sea-urchins are de
veloped fronS a secondary larva, which
appears to lie produced within the body
of a first larva.