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About Oregon City courier. (Oregon City, Or.) 1902-1919 | View Entire Issue (July 26, 1907)
How to Have Healthy and Beautiful Hair marjorie Dane's Consulting Dressmaker's Bureau We Can Make Every Liltle Girl in America Happy Let Us Make You Happy S CORRECT knowledge of the care of the hair is of vital importance to every woman. Many of us have grieved as we approached maturity I over the realization that through igno rance we abused and mistreated the hair which has so much to do with making a woman attractive or otherwise. Every girl should be taught how to. wash her hair not only in a way that will insure cleanliness but will preserve the color and lustre of the hair. The shampoo mixture selected for cleaning the scalp must suit the color ' and characteristics of the hair. For in w,stance, a mixture which would leave " 'oily hair clean and fluffy would be most injurious to dry hair. A good shampoo mixture for oily hair ; is two quarts of bay rum, one pint of alcohol, one pint of filtered water, one ounce of tincture of cantharides, one half ounce carbonate of ammonia, one ounce carbonate of potash. Dissolve the last two ingredients in the water. Mix with the remaining ingredients and agi tate thoroughly. Use an old cologne bottle with a drop stopper for this and apply to the scalp by shaking it from the bottle. n guuu Miampuu ior ury nair cunsisis . of one teaspoonful of cologne water, a .teasponful of tincture of green soap and r f lc white nt an poa stirrpri mm n.rnntn of tepid, not warm, water. If the scalp shows a great deal of dandruff with a tendency to scales which harden and cause unpleasant itching sensations, the scalp should be soaked . with olive oil several hours before sham- nminir I npn lisp a snamnnn mnciiirp compound of the yolks of two eggs beaten up in a cup of lime water. Tf th hnir is npitlipr tnn nilv nnr too dry and therefore' requires no special treatment, it should be shampooed with what is known as physicians' and sur geons' soap, which can be purchased at any drug store. , Having decided which mixture will se cure best results, according to the oil or lack of oil in your hair, prepare for the shampooing process by gathering up the following articles: A number of soft towels, which you should warm to hasten the process of drying ; a scalp brush, which is not Unlike an old-fashioned nail brush, but a trifle larger; a rubber tube with a sprav nozzle if you have running water, or a mug for dashing the water over the hair if you have no running water; a liberal quantity of both hot and cold water at hand. Always choose a dry, sunshiny day for shampooing, as the hair will then dry more quickly and you will avoid colds. If possible dry the hair where the sun light will strike it. . First take every snarl out of the hair and part it in the middle. The shampoo mixture may be applied in one of two ways. If it is a cream or pomade, you can dip the balls of the fingers in it and apply it thus to the scalp. If it is a liquid shampoo, fill a small bowl with part of it and apply with the brush. In either case, start with the middle part and then work from the center of the head outward, on cither side, parting the hair in strands every half inch. In using the brush, raise the arm well over the head, with the handle of the brush turned up. Then the water will not run down your arm. When the entire scalp has been scrubbed, twist the hair in a loose knot on the top of thei head and holding it there with the left hand scrub all around the edge of die scalp, above the fore head, over the ears and at the neck with the brush. Now the dandruff and dust on the scalp have been loosened and you are ready for the washing proper. Pour what is left of the shampoo mixture into the wash basin with enough warm water to soak into the hair thoroughly. If you have used a pomade or jelly, you will need just warm soapsuds, made with a pure white soap. Wet thehair thoroughly and with the balls of the fingers rub the scalp and hair as if the latter were a piece of cloth. Next comes the most important step in the entire proceeding, rinsing. If you have at your command a bath tub in which both hot and cold water run through a common faucet, the solu tion is simple. A rubber tube with spray nozle, which costs seventy-five cents and which can be bought more cheaply at sales, should be attached to the faucet, and the scalp and hair be thoroughly sprayed with water of the same tem perature or a little higher than the shampoo. If this hot rinse is not used, the hair will be gummy. After the first rinsing, gradually reduce the tempera ture until the rinse water is as cold as you can possibly bear it; this is a pre ventive of cold. Do not cease rinsing until the water which runs off the hair is 'perfectly clear. If you have no running water at hand, you must use one of two methods, either dash the water over the hair with a mug, or fill one of the bulbs of rubber with a spray top, such as is used for watering plants. The latter drives the rinsing water into the scalp and is more effective than the mug. Now for the last step, drying. Wring out the hair as dry as possible without dragging on the roots. Shake it out thoroughly. Then twisting the hair lightly on top of the head, wrap it in a warm, soft towel. The moment a towel becomes wet, change it for a dry one; you waste time using a damp towel and run chance of taking cold if you let it rest on your neck and shoulders., Sit near a fire or at a sunshiny window and alternately fan and rub the hair. Then when it is nearly dry, with exquisite care, take out every snarl with a comb. It is at this juncture that much harm is done to the hair. Your arms are apt to be tired and you hurry the process, tearing at the hair. Start at the ends of the hair and work up, and if an ob stinate snarl baffles the comb, take time to pick it apart with the finger tips. Marjorie Dane's Patterns With this platter doily design (reproduced In miniaturt) goes a design for a pin cushion. The fashion of using doilies in setting the table is very strong just now. If the doily is to be used over a mat, under hot dishes, the pattern must be worked solid, but if for use simply on the tablecloth or table itself, the dots will look pretty done in eyelet. For a heavy linen a coarse cotton, about No. ao, should be used. i The pattern may be transferred with the use of impression paper. The two patterns in one will be sent to any address on receipt of ten cents by Marjorie Dane, 44 East Twenty-third Street, New York City. Tasty Dishes of John Chinaman Hong Yin Gong (almond soup) Take three pints and a half of plain soup broth and place in a saucepan with 1 iio!tr rettA fininn n tern cnnrni ( 111 nf chopped parsley and seasoning of a tea- r -1 - t n 1 1 1 - spooniui 01 sail aim a iidii a icasiiuumui of pepper. Add three ounces of raw rice with a half a tablespoonful of butter and boil for thirty-five minutes. Scald three ounces almonds in boiling water (after they have been shelled), drain and peel them and chop almost to a powder. Place this powdef.ln a sauce pan with two cups of milk and boil for ten minutes, stirring once in a while. Now press this milk mixture through a cheesecloth into the soup. Mix well, boil for ten minutes and serve with slices of toast. Fried Eggs, LI Hung ChangMake six pieces of fresh toast, each three inches square, lightly butter and place on a dish. Broil six exceedingly thin slices of lean bacon for a minute on each side. Cut each slice in two and arrange over the six pieces of toast. Heat thor oughly a well buttered small 'frying pan. Crack in two fresh eggs, sprinkle over a teaspoonful of very finely grated cooked ham, season with a saltspoonful of salt and half a saltspoonful of pepper, cook two minutes on the stove and set in the oven for one minute. Re move and carefullv slip onto the several pieces of toast. When all are prepared sprinkle over a teaspoonful of curry powder. Now place a tablespoonful of butter in a frying pan and shuffle the pan over the fire urtil the butter attains a nice brown color. Then pour in a teaspoonful of butter, toss a little and pour over the eggs. Fish Cutlets Remove the skin and bones from a two-pound piece of fresh halibut, cod or fresh haddock. Cut it in small pieces; place in chopping bowl, season with a teaspoonful of salt, three saltspoonfuls of curry powder and a saltspoonful each of cayenne pepper and grated nutmeg and chop exceedingly fine. Pour in, little by little while chop ping, two tablcspoonfuls of milk previ ously mixed with the yolk of an egg. Divide hash into six even parts, roll out on a floured table and dip in beaten egg. Mix on a plate three ounces of bread crumbs, two ounces of finely chopped cooked ham, a saltspoonful of ground thyme and a ground bay leaf. Roll cut lets in this mixture. Fry- for eight min utes on each side and serve hot with a sauce. Kidney Curry Skim twelve fresh mutton kidneys, cut them in two length wise, season with a teaspoonful of salt and a half a teaspoonful of pepper and keep until required. Cut in two-inch strips a small carrot, a seeded green pepper, two branches of celery and an onion and place in a saucepan with two tablespoonfuls of melted butter. Fry for ten minutes, stirring once in a while. Add a sound apple cut in small strips and two finely chopped seeded red to matoes. Season with a half a teaspoon ful of salt, a sait.ipooii'u! i.ich of cay enne and grated nutmeg, a teaspoonful of curry powder. Then brown for ten minutes, stirring occasionally. Dredge in a tablespoonful of flour, stir well with half a cupful of hot water and cook fof twenty-five minutes. Place kidneys in a frying pan with a tablespoonful of melted butter, fry for two minutes on each side pour the contents of the pan over all and serve with thin slices of cooked ham. All letters answered in these columns or by mill, tut only when accompanied by a self-addressed and stamped enveloce. Address Marjorie Dane, 44 East Twenty-third Street, New York City. Dear Miss Dane : Will you please give me a little advice as to how I could have a white linen suit made, and also whether I could wear a manish box coat or not ? My propor tions are 5 feet 2 inches, hips 41, waist 22, bust 36; have light brown eyes, dark brown hair, light complexion, but good color. Am I stout and dreadfully big? Also tell me what colors I can wear. Daughter. You could wear becomingly a white linen suit mnde in the style that vou suggest, and, in regard to your proportions, I think that if yoii will give yourself a 24-inch waist your figure will be much imnrnvpH Vnn .irp tint rc.illv stout: it is onlv that the waist is Y too small in proportion to hips and bust, and this always makes a person look stout. ' A good skirt model will be in seven gores with an inverted box pleat on each gore, starting just below the hip line, the bottom to be finished with a hem. The box coat may be adopted, but should be made to cover the hips, and be closed, double breasted, with large white pearl buttons. The sleeves are always in the con ventional coat shape. Becoming colors are reds in all shades, also light and dark blues, yellows, pale orange, pale pink, old rose, brown, tan fawn, grey, cream, ivory and dark greens. Dear Miss Dane : Would you be so kind as to help me decide as to what to get for an evening dress? I do not want to get anything very expensive, as paoa can't afford it. I am 18 years old, 4 feet 9 inches tall, 36 bust, waist 26, hips 40. Am I of good proportions? Have fair complexion, brown hair, bluish gray eyes. What are my becoming colors? How shall I fix my hair for evening? I wanted a lowneck dress, or would you advise a girl of my age to wear a low neck and short sleeve dress to a ball in a hall? Could I wear white slippers to a ball ? Would it look out of place to go into a gentleman friend's room joining the hall while the rest are engaged in dancing or eating supper? I have known girls who did so, and ate supper there. Anna H. I fancy you have made a mistake in regard to your height, so that it is impossible to speak defintely in regard to proportions. If, however, you are of fairly good height you are quite propor tionate. Why not wear a Princess gown of some soft creamy, crepy stuff? This comes in half cotton, half silk, and is most attrac tive. Then there is china silk, also mull, point d'esprit and thin voile, all girlish looking matarials. Have it gathered about the waist line and tucked on the bottom in two groups, each edged with a little lace frill. If you are very tall you could trim with lace between the groups, or sew strappings of the goods to a four-inch wide, band of cream mousseline de soie a couple of inches apart, and insert when complete between the groups of tucks. Gather the top of your waist to round deep Dutch neck, edging with a band of softest green ribbon, held down at intervals with large daisies made from ribbon. Take care to get the rigth shades, otherwise the result may be an appearance of a row of poached eggs reclining on a bed of spinach, instead of the desired floral effect. The sleeves will be short puffs tucked and lace trimmed. Part your hair, roll it back from the face, dress low in the neck and adorn with a wreath of daisies. Your gloves, hose and slippers will be white. It would be highly improper for you to visit the young man's room except in the company of other young ladies, so do not think of doing such a thing, please. Dear Miss Dane : Will you please tell me of some material appropriate for a white dress to wear to church and to par ties for summer, something in wash goods at aliout 40 cents a yard, and how to have it made ? Also, something that would be nice for two wash dresses, one for work and one for picnics, etc. I would like to get something not to ex ceed 25 cents a yard if possible; and how can I have them made so that they will do for different occasions? I have light brown hair, am S feet 9 inches tall, and my measure ments are, 36 bust, -36 hips and 23 waist. I have blue gray eyes and a light complexion. Will you also kindly advise me what my colors are? Miss C. A.' ' 1 My advice would be to get a nice white cotton voile or poplin for the best frock and have it made in triple skirt effect, each one gathered at the top, hemmed and tucked on the bottom, and added to the skirt above and under its hem. This is an excellent model for a tall, slight figure. A group of tiny overlapping ruffles may take the place of the tucks, if preferred. The waist should be full baby fashion, cut out quite low for wear, with separate guimpes and have very frill tucked sleeves tied to the arms with ribbons, the broad belt to be of ribbon matching. The top of the waist could be finished with a band, and a latge lace bertha be also provided, which will be for evening or very best wear. A tan linen shirtwaist suit is suggested as a working frock, made with a box pleated skirt TFXIIW IT M. Mmmf JB J&JT A EAR 1 1 4 ' '5? - - 1 1 1 l mm if . . - : ,s: Something every little girl will be crazy over and will want to possess for lier own. They are now all the rage all over the United States. The demand for them is so great dealers cannot get them fast enough ; factories In Europe are work ing night and day to supply the demand; we were fortunate enough to securo a large stock from our I agents abroad so that we can All our orders promptly. Our bear is nearly 1a foot high, bas a large, fine, fuzzy body, perfect moving arms and legs and can be placed In any position desired; has shiny black eyes and a pointed nose and looks exiictly like a real Bear; when you squeeze him Teddy gives a squeak that will make you die a laughing and might well be called a Till king near; will give no end of fun and amusement to the whole family. You will find our Teddy Hear a source ' of endless pleasure and the envy of all your play mates" You can get our Great Big Teddy Bear by simply working for us a few hours among your friends. Sell for us 25 fust selling articles at only 10 cents each. We guarantee the articles we shall send you to sell at sight. When Bold re- tnrn our $2.00 and the Bi Teddy Bear will go to you at once carefully packed and guaranteed to reach you In perfect condition. We trnst you for I goods until sold. Send at once before we get out as you may not see this advertisement again. Address. TRUE BLUE COMPANY 160 Congress Street, Dept. 293, Boston, Mast. trimmed on the bottom with self bands. The waist in Marie Antoinette shirt style, with small box pleats on the shoulders, closing down the front. under a box pleat edged with a self frill. The belt will be white embroidered linen and the sleeves be fairly full bishop, ending in cuffs matching the box pleat. Linen collar and soft green or dark red tie. By way of a change, add a white frilled boxpleat down the front, embroidcerd turn-over cuffs and collar, a pale blue tie and a belt to match. Printed organdy in a fairly large design may be chosen for the third gown. Make this in seven gores pintucked into the belt, the widths joined with Val. insertion. Round off the lower edge of the skirt at deep flounce depth and add a gathered flounce, trimmed on its lower edge with overlapping frills and added tinder another group in festoon effect. The waist should be a jumper, edged with little frills and the slashed sleeves trimmed to match. Wear over a lace, net or lingerie blouse and add a pretty ribbon belt. You can wear all shades of blue, also pale pink, light and dark blue, green, mauve heliotrope, dark red, old rose, golden brown, blue gray, cream white and black. Dear. Miss Dane: I feel that you can help me with my problem, which is a new tan linen dress skirt and Persian striped white batiste shirt waist, both new, laundered for the first time to put away in the fall, and both one solid mass of mildew. I washed them out in clear water at the time, and rolled them up. I cannot afford to throw away the garments if it is possible to save them. Can you not tell me of some- thing to remove the mildew? I shall be most grateful. C. I. I am indeed sorry for you, for the mildew is of such long standing that I fear it is irremovable. The garments either could not have been quite dry or else they have been stored in a very damp place. Notwithstanding all that has been said in favor of the merits of buttermilk, sour milk, etc., personally I have found them fail ures as an agent for removing mildew. Tavelle water is the only thing to which these stains have responded in all my experience (though others may have been more fortunate) and, of course, this also takes out the color also, so is only applicable to white goods. Even then, the utmost care must be taken not to leave an atom of the Tavelle water in the fabric or the result will be a hole as soon as it is ironed. Several rinsings are necessary in order to remove every trace of the chloride of lime solution. Dear Miss Dane ; Would you kindly advise me what kind of a dress I could have for graduation this June? I graduate from high school; I am 17 years old and quite slim. I have already bought lawn for the dress. I have dark hair and grey eyes and a rather dark complexion. I have a sister who is to graduate from a grade school. I would like to know a dainty style for her graduating gown also. She is 13 years old, rather stout with .light hair and brown eyes. Please advise me as how to dd- my sister's hair. She has very little and we find it difficult to do it. A Graduating Girl. Gather a full skirt into the belt and trim the bottom with a group of over-lapping narrow ruffles, edged with Val. lace headed by a row of Val. insertion. Gather a baby bodice into a deep corsage belt and trim around the bust with a bertha covered with the ruffles.- Make the yoke of the lawn, pin-tucking in groups divided by rows of the insertion and allow the sleeves in small puff form to be covered with the lace, edged overlapping frills. Add collar and cuffs of the insertion and your frock on these simple lines will be as girlish looking and becoming as possible. Etiquette of Travel for One and All THE WOMAH WHO TRAVELS ALONE Sh; must above everything else preserve her dignity and main tain a good deal of reserve. She must accept no favors from nnv man without due thanks, of course, and thanks cordiallv ex pressed, but beyond this admission it is not well for her to go unless the favors done in her behalf are of a nature to guaran tee an expression of real gratitude. ; If the man who has assisted her in time of great need is a gentleman, she need not fear that he will presume upon her and that he will expect or ask anything beyond her thanks. TRAVELING WITH CHILDREN ' At all sacrifices the mother of a brood must keep her progeny in the carefullcst order. r She is an inexcusably selfish traveller who permits her boys and girls to race up and down the aisle of' the coach, playing games, fighting over the drinking cup, intruding upon the adult passengers, climbing the backs of the seats, insisting upon open windows and indulging in a continuous and untidy free lunch, upon fruits, sweets and crumbling cakes. Children then, when they travel by train, must be kept in their seats and as quiet as possible. Their voices must be modulated, their appetites restrained, their energies curtailed, and their small tempers held in check. If a nice child is spoken to by a stranger in a neighboring seat he or she must be made to answer politely and promptly, but it is a mistake to let a child, even on invita tion, go wandering about a car to be flattered, or questioned, or plied with sweets by too indulgent grown-uns. When, however, a stranger has been exceedingly amiable and spontaneously help ful with the children, it is the parent's duty to return thanks for the kindly attentions to their little folk and instruct the small boys or girls to do the same. Nowadays we have wisely established, among the rules of the road, a very careful course of etiquette that is to be followed with few if any deviations by THE MAN WHO SERVES AS A LADY'S ESCORT on a railway train. He buys her ticket for her at the station, if she bas not one, checks her larger pieces of luggage, carries her smaller belongings into the coach and comfortably disposes of them in the racks and at her feet. Unless the journey that a man and woman, who are not relatives and merely friends, take to gether is a very short one indeed, he does not assume the privi lege of paying for her ticket, unless its value represents only a very trifling sum of money. When the price of the ticket is in short more than fifty or sixty cents, and the lady neither a friend of very long standing, nor a relative, nor a woman greatly his junior, he should without de mur accept the money she gives him in exchange for the bit of pasteboard, and only arrogate to himself the right to pay the porter who checks her trunks and to buy for her such papers and magazines as will contribute to her amusement on the journey. If at the stations, where they enter and leave the train, porters for the hand luggage are also employed, the lady's escort has a Tight to pay, from his own pockets, the tips necessary for those employes. On entering a train a woman's escort permits her as a rule to precede him down the aisle. He also gives her the inside scat, or, in other words, that one nearest the window, and whether the trip is short or long, the masculine companion is always privi leged to excuse himself and spend part of the time, at least, in the car reserved for the devotees of My Lady Nicotine. Before the destination is reached, however, a gentleman, when he accompanies a woman, whether he is her friend, acquaintance merely, or her husband, is careful to return to her side, in order to help her into her wraps, gather together her small luggage and assist her to alight. These attentions he can supplement by giving her trunk checks and address to the expressman, by call ing a cab for her or by piloting her aboard a street car and safely depositing her at her own door. In the circumstances of a long journey, lasting for one or even several days, the escort can, after the first few hours of travel, really show his feminine companion a favor by taking himself off at intervals to the smoking car. Conversation is apt to lag after a prolonged tete-a-tctc and the smoking car is then a true solace to the woman traveller as well as to her msculine com panion, who need not feel that she is languishing in boredom during his absence or that it is a rudeness, while seated at her side, to peruse the morning papers or look over the new maga zines. : Perhaps the most trying travelling companion in the world is the individual who feels it his or her duty to discourse hour after hour to the compagnon dc voyage who is longing for a nap, or a smoke, or a quiet hour with a tempting looking novel. Conse quently the man who adopts, with discretion, the smoking car habit is the one who helps his own and his comrade's time to pass more quickly and lightly and who is able to keep up his spirits and conversational good! cheer to the very end of even a long journey. To many persons who travel more or less, and especially to men who, from time to time, are called upon to play the part of esquire and protector to travelling maids and matrons, a very serious difficulty presents itself for solution in the form of the' essential etiquette for THE DINING CAR "Who is to pry for the lady's lunch, or dinner, or breakfast, or tea, when she enters the dining car with a masculine compan ion?" asks a puzzled correspondent who has evidently been troubled with doubts and difficult experiences. The answer to this query is, the lady, of course, unless she takes but one meal aboard the train and the escort feels it his pleasure and his privilege to act as her host upon the occasion. A feminine travelling companion can easily afford to let her man friend, even if he is not in any degree a relative, pay for a single meal for her; but if a woman meets a gentleman who is her friend of long or brief standing, aboard a train and they go into the dining car together and sit together, she cannot expect that he will pay for her lunch or dinner. Not only should she not expect it, but she should not allow it ; and when she is, so to speak, officially escorted by some kindly man who is travelling the same route as herself, she must gently insist and persist in paying for nearly all, and if possible all of her meals. Her escort can tip the waiter for them both if he chooses. When a man meets a woman friend aboard a train and asks her to go into the dining car and lunch with him, she then re gards him as the host of the occasion and does not offend him by offering to pay her share of the expense incurred. A woman when travelling, however, must be always careful to maintain her independence in these small monetary affairs and never through diffidence or uncertainty, allow her company to force upon a man friend or even a man relative, unless he is her brother or very near cousin, any undue expense of any kind. , She who travels alone must, indeed, be careful of many things and at no time is strict etiquette more properly and effectively observed, even to the very letter, than by CLOTHES AND CONDUCT Every man and every woman feels the influence of clothes and appearance upon conduct. You have heard of the lonely man in the Australian bush who always put on evening dress for dinner so that he might remember he was a gentleman. Addison could not write his best unless he was well dressed. Put a naughty girl into her best Sunday clothes and she will behave quite nicely ; put a blackguard into khaki anil be will be a hero; put an omnibus conductor into uniform, and he will live up to his clothes. Indeed, in a millennium of free clothes of the latest fashion we shall all be archangels. London Chronicle. Kitchen Odors and How to Control Them Odours are subtle, withal searching. In dealing with them an ounce of prevention is worth at least a ton of cure. The heavy smell of stale grease, most clinging and most offensive of all, comes more than anything else from slopping or sputtering ovcrt which a very little care in range management prevents. The acrid smell of burnt or scorched things is positively pain ful so much so a cook's first lesson ought to be that fire was given for conking, not burning. Leaving unwashed pots and stew-pans to dry and simmer on the range is a fruitful source of ill-odors, easily remedied. Dissolve two pounds of washing soda in a gallon of boiling water, and keep a bottle of it handy. As cooking vessels arc emptied pour in soda water an inch deep, shake it well up around the sides, and leave until washing time. If the pots and pans keep warm so much the better the soda will but do its work the more perfectly. CARE IN BOILING Onions, turnips,, and all the cabbage tribe, which smell to heaven, may have their scent somewhat abated by a little care in the boiling. The odor conies from their essential oils, which volatilise. If the vegetables are prepared some hours before they are wanted, and left to soak in weak, cold, salt water, rinsed and put oyer the fire in fresh, cold water, they throw up this esential oil largely in the form of scum. Let them come to a boil before putting in the salt, and skim very clean. After the salt, is in add a dash of cold water it will throw up a second scum, which must be removed at once. Cook all such vegetables uncovered a lid strengthens the odour ten-fold, and makes it more offensive. Another preventive is a bread-crust, very hard and very stale. Drop it into the water just as it strikes a boil, and let it stay ten minutes, then skim it out. Most of the oil will come with it further, the spongy crust will have kept it from vaporising. Cauliflower not quite fresh always smells tremendously. The best thing for it is a scald in weak salt water, boiling hot, before the cold soaking. If the heads are big cut them in pieces so as to make sure of removing every bit of discolored curd. Even when summer heat puts an open fireplace out of com mission a quick Hare, as of straw, excelsior, light shavings, even newspaper, will set up a purifying draught, and help to free the kitchen of unpleasant odors. Failing an open fireplace the kitchen ought to have a range-hood. There is a movable hood, working up and down like the shutter of a roll-top desk, that is, in theorv, all a hood ought to be with something to spare but in practice has proved much less satisfactory than the stationery ones. . HOOD AND TRUMPET VENTILATOR No mechanical contrivance can wholly make tip for the lack of care and intelligence in the cook notwithstanding, it is a fact, that a hood well set, in a large measure, carries away the fumes of food. The manner of setting will depend on the size and location of the flue. The lower edge ought to be high enough to be quite out of the way, yet not so high as to either miss or deflect the ascending hot-air column. It may seem at first a costly betterment, for no direct material benefit, but a year's use will show the money to have been well spent. Not to name present and cvery-day comfort, all things keep much better in a well-aired house. A kitchen with neither hood nor fireplace should at least have a trumpet-ventilator. This is only a tin tube with a widely flar ing mouth, crooked body, and narrowed upper end. It should be set in the wall above the range, with the llaiing mouth, which curves over and upward, against the ceiling. The narrow end goes inside the flue, projecting just enough to secure a good draught. The efficacy of this device, a make-shift at best, de pends mainly upon the size and smoothness of the flaring mouth, and the rightness of the setting in the flue.