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For Cotton Weigher
I hereby announce that I atn a
candidate for re-election to the po
sition of public cotton weigher for
the town of Edgefield, and promise
the peuple that if given the place
again, i will endeavor to do my
duty as conscientiously iti the fu
ture as in the past.
J. Gr. Byrd.
I hereby announce that I am a
candidate for the position of Cot
ton Weigher for the town of Edge
field). I pledge myself if elected
to render honest, faithful service.
I will appreciate the support of
the farmer? who market cotton at
John R. Bryan.
Edgefield, S. C.
After Four Tears of Discouraging
Conditions, Mrs. Bollock Gave
Up in Despair. Husband
Can? to Rese?e.
Catron, Ky.-in an interesting letter
from this place, Mrs. Bettie Bullock
writes as follows: "I suffered for four
years, with womanly troubles, and during
this time, I could only sit up for a little
while, and could not walk anywhere at
nil. At times, I would have severe pains
in my left side.
The doctor was called in, and his treat
ment relieved me for a while, but I was
soon confined to my bed again. After
that, nothing seemed to do me any good.
I had gotten so weak I could not stand,
and I gave up in despair.
At last, my husband got me a bottle of
Cardui, the woman's tonic, .nd I com
menced taking it From the very first
d' I could tell it was helping me. I
ca., now walk two miles without its
tiring me, and doing my work."
If you are all run down from womanly
troubles, don't give up in despair. Try
Cardui, the woman's tonic. It has helped
more than a million women, in its 50
years of wonderful success, and should
surely help you, too. Your druggist has
sold Cardui for years. He knows what
it will do. Ask him. He will recom
mend it Begin taking Cardui today.
Write to: Chattanooga Medicine Co., Ladles'
Advisory Dept.. Chattanooga. Tenn., for Special
Instructions on your eas? and 64-page book. ' Hom?
Treatiatat tor Wooen." seat lo ptain wrapper. E66-8
1 isarht Saw, Lathe and Shin
gle Mills, Engines, Boilers,
Supplies and repairs, Porta
qle , Steam and Gasoline En
vies, Saw Teeth, Files, Belts
and Pipes. WOOL) SAWS
Gins and Press Repairs.
Open June 30, 1913
The South's finest and most
modern hotel. Fireproof. 306
Rooms with running water and
private toilet $1.00 per day.
Rooms with connecting bath
$1.50 per day.
Rooms with private bath $2.00
pe.1 day and up.
Finest Ratnskellar, Cafe and
Private Dining Rooms in the
J. B. POUND, Pres.
J. F. LETTON, Mgr.
CHAS. G. DAY, Ass't Mgr.
Boys dresf and work shir'.s in all
Is not to fancy what were fair In life
Provided it could be; but finding first
What may be, then And how to make lt
Up to our means-., very different thing!
My business Is not to remake myself
But make the absolute best of what God
has made. -Robert Browning.
To make a cheap floor wax, use a
pound of beeswax and three pints of
turpentine. Cut the wax In small
pieces, and put them Into a pan. Set
the pan in hot water and let the wax
welt. Take it off the fire and add the
turpentine to the wax, mixing thor
oughly. Use when cold.
To make good dust rags, use paraf
fin wax mixed with turpentine. Melt
the wax and add enough turpentine
to mix well, then dip the cloth in this
Floor mops for hard wood floors can
be made at a quarter the price of the
boughten varley, and fully as service
The housekeeper who likes system
keeps an inventory of most of her
household belongings. Things are ar
ranged on selves or boxes in certain
places, well labeled, and in her desk
ls a house book telling the number or
amount of said bag, box or drawer
full of articles. In case of illness or
going away any one unacquainted with
the houso can find anything needed.
Underclothing, shoes, overshoes,
hats, wraps, furs, in fact anything that
is worn or used, will come under this
list, and be helpful to keep.
Candle ends should never be thrown
away, as this wax can be used in
starch, to rub off the range and keep
it black and shiny, or can be mixed
with turpentine and used as a floor
Curtain rings and pins may be
brightened when black by boiling in
vinegar and water, then rinsing and
rubbing with a dry cloth.
A box hooked to the porch at the
back, on a level with it, will hold
rubbish and things can be easily
slipped into it out of sight.
Put a paper bag over the meat
chopper when grinding crumbs, also
slip one over the egg beater when
whipping cream. A small hole will
allow the handle to come through and
you will not be sprinkled with cream
W V E GET back our mete as we
f f measure,
We cannot do wrong and feel right;
Nor can we give pain and gain pleas
For Justice avenges each slight.
SOME CASSEROLE DI8HES.
Tbo casserole may be a simple dish
of brown crockery, with a cover, or a
more elaborate white, fired, silver
holder affair The food wHl taste as
good in the ten-cent variety, but will
not look quite so well as a serving
Digestion waits on appetite, and ap
petite on the appearance and flavor
of food, so that the more attractive
It ls in its appearance, the more ap
petizing and, in consequence, the more
digestible the food will be.
An attractively laid table, well-sea
soned food and hot dishes hot, cold
dishes cold, will further Induce diges
tion of these foo? s. These may seem
minor things, but are really of a good
deal of Importance in home-making.
A delicious meat dish to serve from
a casserole is chicken with vegeta
bles. Parboil the fowl, If old and
tough, then brown In a frying pan
with a little rutter; pour over the
broth in which the fown was stewed,
add a fe r eighths of potatoes (par
boiled), a few pieces of carrots and
three or four small onionB. Cook to
gether for an hour in a moderate oven
in a closely covered casserole. Serve
on the table in the casserole. The
nice thing about casserole cookery is
that the meat and vegetables are all
together in one dish, less meat may
be used and all are piping hot.
Another important point to be noted
in casserole cookery, is that tough
meat may be used and made palatable
by lons, slow cookery. The meat
must bo cut in serving-sized pieces,
season ai o flour ?veil, then brown in a
frying p.m. Make a gravy of the flour
and gravy in the pan, with the addi
tion of water, pour over the meat, add
the vegetables, and dinner will be
all ready to serve from one dish.
Veal, calves' hearts, kidneys, and in
fact almost any kind and combination
of meat with vegetables makes a de
licious cae : 'Toled dish.
A sm all piece of veal with a blt of
onion and green pepper for flavor,
browned and added to the meat with
a cup of cooked rice will piece out a
small piece of meat and serve the
family well and cheaply.
FRENCH PASTRIES IN DEMAND
First Served by Fashionable Hotels,
They Have Been Taken Up by
Hostesses Who Are Up to Date.
The increase in the number of good
patisserie shops where really delicious
French pastries can be purchased
probably accounts for thc serving of
French pastries for dessert at the
home table Just as they have been
served for years in the big hotels and
restaurants. There a special boy goes
about with a huge silver platter filled
with concoctions that make the mouth
wnter and the purse strings open.
When the diner or luncher chooses the
6ort he desires the boy deftly removes
it with a wide bladed silver knife.
Nowadays the home hostess has the
maid pass French pastries at luncheon
and dinner. They are passed on a big
platter and naturally each guest
chooses the particular sort which ap
peals to him.
Many of them are simply boat
shaped shells of puff paste filled with
fruit of some sort. Grapes, covered
with rich syrup, are sometimes used
for filling; and strawberries, luscious
and ripe, combined with a Byrup, can
also be used. Some of the pastries are
made In layers of puff paste 'with an
appetizing and delicate cream or 'al
mond paste or fruit filling between.
These interesting pastries really
help to solve one of the housewife's
many worries, for they constitute a
dessert which ls easily procured and
which ie a welcome relief from Ices
and creams and the more usual sweets
served.-New York Times.
GET BUSY WITH CHAFING DISH
Many Delicious Concoctions May Be
Prepared for the Late or Sun
day Night Supper.
A light, but fairly cubstantial edible,
served piping hot, directly from a chaf
ing dish, adds immensely to the in
formal Sunday night supper. Creamed
salmon is delicious and is easy to pre
pare in a chafing dish. Use the hot
water pan first, brown a little butter
and sprinkle crumbed bread into lt,
tur nf -.g over until crisp. Set these
crisped crumbs aside and proceed,
.rith the blazer pan, to make a sim
ple bechamel or cream sauce, first
melting a tablespoon of butter, stir
ring in a tablespoon of flour and add
ing a scant cup of milk. Season this
fairly-thick white sauce with salt, pep
per and a few drops of lemon juice.
Stir In a can of salmon and when
steaming hot and ready to serve, shake
over the top the browned crumbs. The
creamed salmon may be served with
out the bread crumbs, but they add aa
appetizing flavor, suggestive of the
browned crust over a hot dish pre*
pared in the oven.
Cream of Celery.
From the Caterer we take tho fol?
lowing recipe, and for family use ^sc^i.
can reduce the quantities to suit.
Even in using the leaves and poorer
parts of une head only the recipes of
the best chefs will be a good founda
tion for experiment and adaptation.
Remove the outside stalks from 13
heads of celery, keeping the hearts to
be eaten raw. Cut up these stalks In
email pieces, wash well, drain and set
in a pan with a piece of butter; cover
the pan and cook over a slow fire.
When the celery is nearly done,
moisten with one gallon of lightly
thickened chicken or* veal stock, al
low to cook for 15 minutes, and then
rub through a fine sieve; pour the
soup into a clear? pan, let boll and
clean from scum. Season with salt,
pepper and a pinch of sugar, and be
fore serving bind with one pint of
cream, six eggs and four ounces of
butter. Serve small fried crusts of
One scant coffee cup sugar, one-half
cup acid Jelly, one heaping tablespoon
cornstarch, two cups sweet milk,
yolks two eggs beaten light, butter
the size of walnut. Sift cornstarch
and sugar into a bowl, pour the milk
over this, beating constantly to pre
vent lumping, then add the well beat
en egg yolks. Place Jelly and butter
on stove to melt and beat them slow
ly into the first ingredients. Set on
stove and cook until mixture begins
to thicken; stir continually to prevent
scorching. Pour into a baked crust
and make meringue for top of whites.
Set in oven for a few minutes until
golden brown. It must be perfectly
cold before serving.
Bolled Salmon Steak.
Boil a pint of broth or water with a
small bunch of celery, half a teaspoon
ful of salt, quarter saltspoonful of pep
per and a tablespoonful of vinegar. Cut
the steaks in suitable pieces and put
the fragments and bones in the bolling
liquid. Place the salmon in a clean
saucepan and strain the seasoned broth
over it; cover and let boil briskly for
ten minutes. Serve lu a deep dish
with the liquor instead of Bauce. The
full flavor and the richness of the fish
are preserved in this dish.
Marmalade of Rhubarb.
Two quarts rhubarb, two pinta sugar,
two oranges, Juice of one and grated
rind of one; one cupful chopped rais
ins. Cut the rhubarb in pieces, cover
it with sugar and let it stand over
night, then add other fruit and cook
until thick. It can be made without
Orange and Prune Salad.
Steam a dozen large prunes until
they are puffy; then cool and remove
the pits. Cut the prunes In two and
mix with an equal quantity of orange
pulp. When serving, place a table
spoonful of tart bolled dressing, mixed <
with whipped cream, on each helping, j
Sar Excursion. Wed? July 2B*
Savannah, Ga., Jacksonville and Tampa, Fla.
Excursion train schedule and round t/ip tares as follows :
Round Trip Excursion Fare to
SPECIAL TRAIN SCHEDULE.
Lv. Augusta.__.7.30 a. m.
Lv. Aiken._.8.40 a. m.
Lv. Blackville._.10.10 a. m.
Lv. Barnwell_._.10.28 a. m.
Ar. Savannah.12.20 p. m.
Lv. Savannah_.12.35 p. m.
Ar. Jacksonville._.4.40 p. m.
Connection at Jacksonville with night trains arriving Tampa early next morning
Proportionately reduced fares from intermediate stations Augusta to Tillman. Tick
ets sold to Savannah will be good returning to reach original starting point on or be
fore midnight 26th, to Jacksonville July 28th and to Tampa July 30th. Sec hand bills
for other information, or call on
Alex H. Acker, TP A.,
H. F. Cary, GPA.,
Washington, D. C.
W. E. McGhee, AGFA.,
Columbia, S. C.
S. H. Hardwick, PTM.,
Washington, D, C.
National Corn Exposition Knoxvi0ct.35!"Sept"
We can supply you with roof
paint, a good quality, in red and
black at 50 and 75 cents per gallon,
lust as good quality as that which
Penn & Holstein.
No better buggy made than the
Brookway. Have you ever used
one? Let us show you our stock.
Wilson & Cantelou.
A large assortment of Iron and
Enameled beds just received. Pret
tier than any we have ever had be
Ramsey & Jones.
For a complete line of spring and
summer goods call on
Two cars of wagons just unload
ed-one car of Hackney wagons
and one car of White Hickory wag
ons. Call on us when you need a
Ramsey & Jones.
Treat your eyes fairly. Do not
deny them thu help of a pair of
glasses if they need it. Remember
you will need them for a long time.
Geo. F. Mims
For farm wagons there is noth
ing better made in this country
than the celebrated Studebaker
wagons. Ask the man who uses
one what his opinion is. Use a
Studebaker once and j ou will always
Wilson & Cantelou.
A lot of odds and ends in summer
goods that can be found at Rives
Bros at a price-Adv.
A full supply of mineral water
always on hand. Can furnish either
Harris or Glenn Springs water.
Penn & Holstein.
IS YOUR CREDIT GOOD?
The Representatives of The
Merchants' Credit Co
Are Arranging for the Publication of a
FOR THIS DISTRICT AS A BASIS OF CREDIT
By this system each individual is placed on record
showing how many places they secure credit and
with what degree of promptness they pay their bills.
The book will show, not the financial standing, but
the credit standing, of everybody, man or wo
man, who trades on time, and as it is not a financial
rating the poor man who pays his bills promptly will
secure a higher rating than the man of means who
NOW IS THE TIME TO PAY THE
OLD ACCOUNT AND SECURE A
Good Credit Rating.