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BfSSIUK raWBES , ‘ '
Augusta Brewing Co.’s Plant
Modern, Scientific and Hygienic
Pure Food and Up-to Date Methods Followed By Modern
Brewers in Handlinq Products
A Local Institution That Stands at the Top of Its Profession
in the Brewing of Good Beers and in the Sanitary
Handling of Distribution
It Is no exaggeration to say that
0# lion- of the industt of this city
Jjave been applied mg<re scientific
Oiousht. more inventive and mechan
!• I genius or i more liberal expeadi
tur - of capital than to what has be
come known as the art and science of
brewing, and perhaps no other indus
'try in Augusta is in better shape to
day Him taat industry.
After a large amount of research
and vast outlay of capital during the
past century the process erf brewing
nas been trunstormed from ancient
into modern methods, and for this
reason the progress of the business
in Augusta has been truly remark
able.
While some of the primci.naJ agen
cies which haw brought about this
transformation were making them
selves felt years ago, the influence of
others has been recognized hardly
over fifty years, while mechanical
refrigeration and the more modern
factors have come into practical ope
ration within the past twsenty-five
years. It is both interesting and in
structive to trace any industiy back
to primitive conditions, and a history
of tlie Augusta Brewery at thss time
will no doubt prove of great interest
to the thousands of readers,
Tlie Augusta Brew.ing Compamy be
gan business a little more than twen
ty-five years ago. It was a small
plant at that time and with the strong
competition, had an uphill fight to
get, established. Afer some years of
hard work and much expendiure of
money this concern began to grow.
Their efforts were bent on brewing
beer of the finest quality and when
the consumers noticed the improve
ment. their business grew wonderful
ly. To meet the growing demand of
their product the company several
times increased the capacity of their
plant, until now it has installed the
most modern brewing and botling ma
chinery and has ample capaciy to han
dle properly the large volume of bus
iness they are doing. About 100 men
are now employed and they receive
very good wages.
The brewer today believes in the
manufacture of beer as an Incentive
to temperance, and his constant aim
is to put forth a beverage both pure
and nourishing and yet mildly stimu-
Iting, and such beer can he produced
bv the use of the best materials and
the most advanced methods of me
(h'lnism. To do this the brewer of to
day must practically be a scientist
and must always remain in close
touch with progressive science. One
f the means to this end has been
the establishment of special schools
"nd experimental and scientific sta
tion ; for brewing.
Comparative statistics today show
that the most enlightened people of
h e:rtii are gradually abandoning
t; <• intoxicating distilled spirits In fa
ce r i) t e purer and more wholesome
and ices alcoholic malt liquors. Ac
o ding to the highest authorities in
icienc- the most enlightened and
ractical minds have favored the sub
stitution of fermented beverages for
spirits as an incentive to temper
ance.
At a meeting of the Academical
Society of Nethersaxon, Folklore of
Goettingen. Germany, Prpf. Dr. Moritz
Heyene, of the university there, de
livered a lecture on ths “History of
Beer,” front which the following is
obtained:
“The term brewing means to pre
pare by boiling. It is of German
origin, and sounds, in old High Ger
man, ‘briuwan,’ middle High German
briuwen,’ old English ‘bewowan,’ old
North ‘bruggs.’ in olden times it
was used commonly in cooking work,
as is indicated by the fact that the
word bread originates from the same
root, namely: Old High German,
'brot'; old Low German, ‘brod’; old
English, ’bread.’ old North brand.
Those words do not originally signify
the product, or baked bread, which
was called loaf, but the meal porridge
prepared daily for the servants. . It
was at a later period than the above
mentioned terms (bread, etc.) were
used to signify baked food or grain.
“Even the word ‘beer’ is a techni
cal term derived from the monaste
ries. It is first found in the eighth
century, having the old high German
form peor or bior, corresponding to
the old English beor. The word for
beer which occurs in the old High
German Benedictine formula can cer
tainly be traced back to the Latin
infinitive, bibre, pronounced “bivere’
in medieval The same name
was acclaimed in England and Scan
dinavia, wheft?, however, ‘beor’ and
bjor' continued to signify beer as a
curative drink tor the upper classy.
The English have, furthermore, re
tained the old term, alu’ hut to this
day the term ‘ale’ ought to be used
for the. beverage without hops, and
beer for the hopped drink. In Ger
many the native term ‘alu’ still found
in the old word ‘alufai’—i. e., beeg
jug—in the old Saxon epic called the
‘Heli—and' (supposedly written in the
ninth century), was supplanted by
the foreign word in the ninth cen
,tury.”
Bock Beer's Origin.
There is probably no fact in con
nection with the history of brewing
about which more has been written
and a greater number of explanations
offered than as to the origin of hock
beer. One of the latest and best
gives the honor to a medieval knight
of Brunswick, who, having cast as
persions upon the dieer offered him
by Duke Christoph of Bavaria, was
challenged by the enraged brewmas
ter to a orniul drinking bout. Upon
the day of the contest the castle of
the Bavarian lord was beautifully de
corated and t'ne ladies of the Court
were i resent in great numbers to
witness the outcome. Suddenly thee
band, which lie 1 been discoursing
martial airs, stopved, and keg of
Brunswick beer and one of Bavaria
wiere placed side by side. The brew
master drank from the Brunswick
keg and the Brunswick knight from;
that of Bavaria, two immense vessels,]
holding more than two gallons each.]
being the bumpers. Each drained thei
gigantic cup, the gentleman from i
Brunswick still making sarcastic re
marks about tlie strength of the court
beer from >111010(1.
The brewmaster, however, waa con
fident that liis opponent would final
ly succumb, despite his bold front,
and as lie handed in the second cup
said: “Now we will empty another to
your health, and in half an hour the
one who can thread a needle while
standing on one foot srall be declared
tlip winner.’’
When the vessels had been again
emptied a maid was sent for needles
and thread, and returning carelessly
left open the gate of the courtyard.
At the very moment that each con
testant was preparing to stand on one
leg and attempt his task, a pet goat
Ti isked into the yard. The Bavarian
brewmaster succeeded in threading
his needle, while the Brunswick
knight drop! ed his three times and
concluded by falling and rolling on
the pavement, claiming that the ‘bock’
bad thrown him.
DID HE KNOW HER?
“But I don’t know you, madam,” the
bank cashier said to the woman who
had presented a check.
“The woman, howevbr, instead of
saying haughtily. “I do not wish your
acquaintance, sir,” merely replied,
with an engaging smile:
“Oh, yes you do, X think. I’m the
‘red-headed old virago’ next door to
you, whose scoundrelly little boys are
always reaching through the fence
and picking my flowers. Wehn you
started for town this morning your
wife said: "Now, Henry, if you want
a dinner fit to eat this evening you’ll
have to leave me a little money. I
can’t keep this house on plain water
and sixpence a day.’ ” —Philadelphia
Public Ledger.
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INTERIOR VIEW OF FLOUR ROOM OF W. B. BRIGHAM
R.E. BLANCHARD
FUNERAL DIRECTOR
1368 Broad St. Phone 3138.
AUGUSTA, GA.
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Mr. Blanchard is a graduate of the
Southern College of Embalming and
served 6 years as assistant to one of
Augusta's leading undertakers, pre
vious to entering business for himself.
STRONGER WITHOUT HIM
(Rochester Post-Express.)
Now that Colonel Roosevelt is mak
ing an obvious bid—or as some prefer
to consider it, a desperate play—for
the republican nomination in 1916, let
it not be forgotten that the progres
sive national platform of 1912 de
manded just w'hat the Wilson admin
istration has given us—“the immedi
ate downward revision of a tariff un
fair to the people.”
In his effort to destroy the repub
lican party he made common cause
with its enemies and was willing to
ruin the industries of the country if
only he could advance his personal
ambitions. Either he had no adequate
understanding of the tariff question or
was reckless of-results if only he could
split the republican party and hu
miliate President Taft. In either event
it would he incredibly foolish and pu
sillanimous for the republican party
to take him hack on his own terms,
and it is folly to treat with him in any
way. it is not related of the prodigal
son that he assaulted his .father and
tried to burn down the ancestral man
sion before he went away, or that on
his return lie ordered the old gentle
man to kill a Holstein heifer and pre
pare a feast.
The republican party can with wdth
out the prodigal’s assistance can win
hands dow’n and in spite of him, and
is stronger without his help than W'ith
it. His leadership would be a handi
cap. for there are not half as many
Bull Moose in the land today as there
are republicans implacable in their op
position to third terms. Nominate any
worthy republican on a platform de
manding governmental fairness to bus
iness and a tariff which shall keep
every industry of the country busy,
and tlie republican party will gain
tw’o democratic votes for every “fol
low’ everywhere” whom Roosevelt can
lead away.
GEORGIA FIRST.
First to suggest the United Daugh
ters of the Confederacy.
First to suggest the U. D. C. badge.
First to tunnel under the Hudson
River—William McAdoo.
First to cup trees for turpentine—
Professor Charles Herty.
First to take the American flag at
Manila—Tom Brumby.
SON, WHOLESALE.
AND EMBALMER.
THE AUGUSTA HERALD. AUGUSTA, GA.
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DISTRIBUTORS
Augusta, - Georgia
“AUGUSTA IN 1914”