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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. ' r '/- '*' rt ‘' ~'K V vy, \ ■■ V ”‘yw? -^MCTaJMMgMe»v}a?;fc>:: <..- ■.. .y, » : ■'s>s&s&■■ , #fW^| l « ■ - j 'ft^l ■F4JL itt^’ 1 ■■■■. ■■■ ■ "^i^rT?! INTERIOR VIEW OF FLOUR ROOM OF W. B. BRIGHAM R.E. BLANCHARD FUNERAL DIRECTOR 1368 Broad St. Phone 3138. AUGUSTA, GA. Jg.“ -r, ■ • ' jfl t '- ft ■’■ yv- jjjrcfc . \ '• jffii 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. m unw 1 iiimwwwwmwwwwm—meswre—— iim.i.w illli NUTRILINE STOCK FEED Double Steamed Cooked Palatable, Digestible, Nutritious A Balanced Ration for HORSE AND MULE Maximum Results at Minimum Cost Every Sack Guaranteed Double Your Milk Supply, and Keep Your Cows Pat and healthy MOMYLK DAIRY FOOD Economy Do "c o ' o *,.“* m Economy An Unrivaled Milk Producer Nutriline and Momylk Dixie Like the Sunghine” W. B. BRIGHAM & SON DISTRIBUTORS Augusta, - Georgia “AUGUSTA IN 1914”