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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 27, 1902)
28 HOW CAN you tie the new chouT Chou tying is an art, a fine art you will say after you have tried it. It requires practice and you can profitably put In all your spare moments for a week upon it. "When you see the girl behind the rib bon counter toss a piece of ribbon Into the air and bring it back in the form of a loop, and when you notice how she turns and twists it, pulls and manipulates it, and how, with a final yank, she draws it into a bow, you will perhaps think that the whole business is an easy one and that you can go home and do likewise. But, when you come to the actual tying of the ribbon with your own hands, you will find that it is not quite so easy. Tour chou will have an "all but" look which charac terizes so many home productions, and when you put it on you will feel as though it were a blemish to your gown rather than an ornament. Now to tie a chou right, begin right. Do Jiot use old ribbon. If you were to give the girl behind the counter the old scraps out of your ribbon box and were to tell her to make a summer chou out of those old pieces she would laugh at you and ex plain to you how impossible it was to bring anything frosh out of your old ends. An amateur usually works with poor stuff. Like the chef In the kitchen who would achieve a finished dinner and who must have the best products of field and farm for his manipulations, she should have In her hands that which Is capable of being mido into something nice. Wrinkled ribbons of uncertain lengths and still more uncertain hues, faded sec tions of lace and odd bits of flowers, queer looking passamenterles and ragged Inser tions will never in the world become handsome just by being made up into choux. The Botv Material. While all the bow. family require nice material, the rosette is especially sensi tive, and unless the ribbon is good, the rosette will never look nice. Tho rib bon rose Is still more critical in its com position and its tone will be dark and disagreeable unless you havo tho best stuffs to work with. The sash bow will hang listlessly and lifelessly if made out of ribbon that has been ironed and sponged, and the new London chou will be no chou at all un less you have new material. Now. understand that it is possible to rejuvenate old stuff, but it takes a prac ticed hand to do it. If you have ever studied under a cleaner, or have taken a course in a tlyelng establishment, you can go through an old ribbon box and bring out marvels of newness and stiffness, but otherwise your work will have a lament able look which is discouraging at the beginning and still more discouraging at the close. Buy new, O amateur, before you begin, end then trust to your cleverness. That is the only way you can hope to have home products look like those of the shops. For the London chou take two yards of ribbon. If you want long ends for the back of your sash, take two more. If it is for the back of your neck, two yards SALADS FOR THE SUMMER SEASON N' ' O food is more wholesome nor moro nutritious than the well-made salad. One great fault with the average American table Is the absence of this dainty bit of rreen. For the Summer season it is best to eliminate the heavy meat mixtures, which, with their huge j proportion of fat, are better reserved for cold weather. The two dressings which ere necessary to understand are the sim pie French artd the mayonnaise, but for the evcry-day dinner the French dressing js Infinitely to be preferred. The mayon naise is not so easily digested, and is bet ter reserved for occasional use, or for tho eupper, when the main dishes are less likely to be heating. The. recipes given below are all available during the warm months: Mayonnaise Dressing. To make a thoroughly good mayonnaise dressing allow one egg to half a pint of oil. half a tcaspoonful of salt, a dash of cayenne pepper and lemon juice as res quired. Stand the oil and the egg in the refrigerator until thoroughly chilled, and "when about to mix the dressing, place a bowl in a pan of ice water. Drop the yolk of the egg carefully into the bowl and set the white aside. Drip the oil on to the yolk drop by drop, stirring with a silver or wooden fork until a smooth paste Is iormeo. Then continue pouring the oil, hut sllghtlv faster and alternating with a drop or two of lemon Juice. When the entire quantity of oil is exhausted, add the salt and the popper and lemon juice to suit the taste. The dressing should be rich, smooth and of about the consistency of thick cream. If, as sometimes, hap pens, it shows a tendency to curdle in the progress of making or becomes too thick. so It will not pour from the spoon, add a little of the white of the egg beaten stiff. If. In spite of all these precautions, the dressing should curdle, take another egg TO TIE THE LONDON eHOU will be enough. If you -want it for your hair one and a half yards will do, and if it is for your belt, you can get along with the samo quantity. How to Tie It. Take the ribbon in the middle and hold it up in front of you. Pull out one nice long loop, twist tho ribbon and make a bow knot. Just as you have tied a bow all your life. Do not pull it tightly, but, while tho middle Is open and loose, make another bow by pulling a loop of ribbon through tho knot, and still another. You will now have four bows. Grab the two upper ones tightly, one In each hand, and pull. This will tighten your knot. Gradually arrange the loops, pulling at tho knot all the time and twisting it, and keep on doing this until you have four nice bow, with two hanging ends, and a hard knot in the middle holding them all. The secret of bow-tying is this hard knot in the middle. It ruins your rib bon, of course, and the ribbon can never be used for anything else. The bow can not bo untied, you will understand, but must remain in Just that fashion forever, but If you hope for anything that is smart-looking you must pull the ribbon hard and make this middle knot tight. To quote the girl behind the ribbon counter, who is the professional bow maker of the establishment, and whose busy fingers are at work from morn, till night: "The knot is the whole thing; pull it tight," and you will understand it after you have watched her a few minutes and have gone home to tie a bow for yourself. A woman who makes a business of ar ranging the small things of a dress de clares that she depends upon the ribbon ornaments this year for the Summer touches of the costume. Said she: "I buy ribbon by the bolt and make it up by the bow. Thero are as many bows as thero are hands to tie them, and I have personally designed thousands for the framing of the gowns that pass through my hands. "One of ray latest devices with ribbon is to cover buttons with it. I tie a neat little bow, no bigger than a quarter, and into the knot I slip a button In such a way that the shank can be used. This makes a very neat ornament and the bow looks brighter and stays in place better than If it were sewed on tight and flat." ' Ribbon Devices. Another way to use narrow ribbon is through lace. You thread a blunt needle with ribbon and you work lace with it. You work the lace by going around tho pattern with the ribbon, and so you make a very durable trimming that is a, little different from applique and much less work. The dress of the late season threatens to become more ribbon-trimmed than that of tho early year. There is a new fancy for taking a wide ribbon and running it through the hatbrim Just as though you were taking long stitches. Five or six stitches of the ribbon will go all tho way around tho brim, and tho whole is tied at the back In a bow, with ends that hang right down to the stock. The stock Is treated similarly and one of bow knot. Just as you have tied a bow It is a city that this material cannot bo K? i !& S? JftT-4?&Jp& Mvtf, 'A.I t" I 1 J BW yXA ZllUILtS jf!Z&&&rVK WS ? uraquauy arrange uie loops, puutng at I or ribbon. This la just a suggestion for EZifZ' " Wm!SBBWMJalSnmtilmaaOMC 1 II PALATABLE DISHES EASILY DIGESTED PREFERRED TO MAYONNAISE and -begin again, dropping the curdled mayonnaise slowly into it, and stirring vigorously all the while. French. Dressing:. For this, as for all other salad dressings, it Is Important to use the bast oil. The quantity given will be found sufficient for thrco people, and can be repeated as many times as necessary. Rub the bowl lightly with a clove of garlic, put Into it a quarter of a teaspoonful of black pepper, a scant half teaspoonful of salt and three table spoonfuls of olive oil. Stir with a wooden spatula until the salt Is thoroughly dis solved; then add one tablespoonful of vine gar, plain or tarragon, and stir for one minute. Serve Immediately. If possible, make the dressing on the table, as it is apt to separate If allowed to stand. Salad a. In. Macedonlc. Cut two young, fresh carrots Into thin slices. Prepare an equal proportion of green peas, string beans and small blt9 of cauliflower. Boll each separately in salted water until very thoroughly cooked; then drain and stand aside. When cold add an equal proportion of cold boiled potatoes and beets, also cold boiled, into dice. Mix all well together and stand on ice un til needed. Pour French dressing over the whole and serve. Remnants of cold vege table also can be utilized if care be taken to mix them in proper proportion. While the combination given Is a thoroughly good one, any two or more ingredients can take Its place. Potato Salad. Familiar as this dish is, it seldom ap pears at its best. To get the moat sat isfactory results, allow the proportion given for French dressing to each large potato, and to each three potatoes allow one good-sized onion and three or four sprigs of parsley. Pare and. boil the po tatoes. While they are In the act of boil ing prepare the dressing. When the pota toes are cooked, cut them carefuly into thin slices and mix with the onion, which should be chopped very fine. Pour the THE SUNDAY the new arrangements shows ribbon two inches wide threaded through the stock perfectly fiat and tied at the back in a bow. Nearly all of the new trimmings have ribbon, either for a foundation or ribbon In them; and it looks as though Autumn modes would bo largely founded upon rib bon designs. It is a pity that this material cannot be mado cheaper, for really there is nothing much more expensive to buy and to use than ribbon itclf. Those who are of an economical turn of mind and who do not mind a little work can buy taffeta silk and make their ribbon. A yard of taffeta, cut on the bias and hemmed on each side, or doubled and neat ly finished, will really make a great deal of ribbon. This is just a suggestion for the woman who -wants to look nice and who does not want to pay the price. Sim. Fish's Spots. Tho Bpottod vogue has been given a great impetus by the gowns which Mrs. Stuyvesant FJsh brousht from London. Mrs. Fish has several handsome dresses trimmed with chenille spots. They are thicker and heavier than velvet, and are put on as though they were woven in the ullk. as. Indeed, they may be. Wonderful things are now done with silks in the looms. There may be beautiful vel vet dots, and dots of chenille; and dots even of chiffon can be purchased, all in the piece goods, but such fabrics are among the high-priced; and if you want to get up something which has a similar effect, you can take chenille spots, ob tained In any shape, and fasten them upon your Bilk by applique or by lnvislblo stitches. A very effective gown belonging to Mrs. Fish is In ecru silk linen; in groups of thrco there aro very large chenille spots, one in scarlet, one In green and one In blue. These groups are scattered all over the gown about one-half yard apart. And be tween tbeso groups, which are really rather widely separated, there are enor mous French knots a perfect sprinkling of- them done in black. You must not hopo to get up anything good in the dress line without calling upon black. This really is a foundation or backing for everything, and you have a little of it or you cannot be in the mode. When Mrs. Belmont went abroad this Summer to Join her daughter, the Duch ess of Marlborough, she took with her half a dozen beautiful gowns which were made. In this country. They were in the thin goods, with silk finish, and they showed tho "6P0t." A French Style. This spot, which the French call the "rain drop," and which has been known for all time as the "polka dot," was carried out In lace, in velvet and in taf feta: in fact, all materials seemed to contribute to It. One gown, which was a very beautiful thing in black taffeta, had big spots of turquoise panne and in the center of each spot there was another one of white lace and underneath the white lace spot was a dot of geranium velvet. It makes tho brain whirl to think of the number of stitches that are needed FRENCH DRESSING dressing over the whole, mix without breaking and stand on ice until very cold. At the moment of serving sprinkle wltn chopped parsley and garnish with pickled beets or slices of hard-boiled eggs. Tnedoluo Salad. Cut two ounces of beeCs tongue Into small pieces; add to It two cold-boiled potatoes, one small beet (also cold), half of a cooked carrot and half an apple (peeled), all cut Into dice. Place these In a bowl and add ono smoked herring which has been soaked in water for 12 hours, skinned and cut into bits. Mix with French dressing, sprinkle chopped parsley over the top and serve. Salad of Staffed Cucumbers. Peel fresh, crisp cucumbers and cut them into halves lengthwise. With a teaspoon remove the seeds and soft parL Then throw the shells Into ice water until they become crisp. For each three cucumbers allow two tomatoes, ono slice of onion and a little parsley. Skin the tomatoes; chop the solid part fine with the onion and parsley, and season with salt and cayenne pepper. Wipe the cucumbers with a, soft cloth, stand them, on crisp lettuce leaves, and sprinkle over tho top. with unpeeled radishes and parsley chopped fine. Servo -with French dressing. Salad of Cauliflower. Boil the cauliflower after the usual method, then throw it into cold water until well chilled. Pick It apart carefully and dry each piece thoroughly with a soft napkin. Arrange on a bed of lettuce leaves and pour mayonnaise dressing over the wholo and let stand on ice 15 minutes before serving. Salad of Ecru. Put 10 eggs in a saucepan and cover with cold water. Let them heat slowly 1 until the water begins to simmer. Then cover tightly and let stand for SO min utes without actually boiling. Throw the eggs into cold water and remove the J shells. Cut each egg into lengthwise and bon deslcns. ILJU f-V.y -Jrt'iBCarLi--ir-,s? 7i 1 &llnlf- s-lL- .A fTmt-:5rJT JPSF YAfmfJl)9irv&- J OREGOKIA PORTLAND, YrwJ$&iS ?S ff M W &nt 1 SBIHlSHBKHBlS ! JMf Tucked Crepe. -xni fu3raRrsrarAabMiivjiKiiHKvmjRmfc'fKr?v3mBK. . 7 n . u w t n i Iff &fesSf!tffiHvSKsS?!MfJiKt jFi' -''misSBHHisSait'?'' f K for the dotting of the new skirts and waists, but the dotted effect must be ob tained, no matter how much tho work. The making of fine gowns of Fall is as critical and as arduous as lace work and often it requires as skillful a profession al hand. In tho great conglomeration of styles which can bo noticed at the season's close, a few features stand forth prom inently. One of tho most conspicuous garments to be -noticed is the lace jacket, and this must now bo found in every fashionable wardrobe, and, Indeed, in any wardrobe of any pretensions whatever. Now, to have a lace Jacket docs not mean a great deal, for lace is cheap and it is something that Is easily handled. Any woman can make herself such & jacket, provided sho have the lace, and in these days when the delicate fabric can bo obtained for upward of CO cents a yard, there is little need of lamenting the lack of it. Miss Hay, who Is to be married in a short time, w5ars a very pretty lace Jacket in whlto lined with a dull crepe de chine. The jacket Is in Italian lace, made by hand, and of a pure white, non-lustrous hue that la almost a mourn--ing lace. Its lining is dull crepe and it Is cut off above the belt and tho lining is box pleated front and back, whllo tho outside Is straight. A little band of black crepe de chine outlines the neck or shoulder front and back and on each side of the front thero are ribbon choux in bunches like little rosettes, with dozens of hanging ends about one finger long. In Black and White. Miss Hay, whose gowns are always so delightfully tasteful, and whose trousseau is being built on two continents, wears black and white, for she has not yet cast off mourning, and her gowns are really a delightful study In these two contrasts. with a spoon take out all the yolks with out breaking the whites. Beat two eggs until smooth, add to them one teaspoon ful of salt, half a teaspoonful of pepper, one teaspoonful of dry mustard mixed with three tablespoonfuls of cream, two tablcspoonfuls of olive oil and two of vinegar. Mix all together, and stir over the fire until the mixture takes the con sistency of boiled custard. Remove from the Are, add the yolks of the hard-boiled eggs, mashed, and mix all thoroughly to gether. Fill the cavities of the cooked whites with the mixture, piling it up to form rounds resembling the entire yolk of an egg. Let stand on ice until cold, then arrange on a bed of lettuce leaves and serve with mayonnaise dressing. Tomatoes With Cream Salad Dress ing. For the benefit of those people to whom oil is distasteful, it may be well to sug gest that a very delicious salad dressing can be mado with cream. To servo to matoes most invitingly, remove tho skins, make a hollow at each stem end. and stand on ice until thoroughly chilled, For tho dressing, allow to the yolks of thrco hard-boiled eggs ono raw yolk, ono tablespoonful of melted "butter, two ta blcspoonfuls of -vinegar, one gill of thick cream, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Mash the boiled yolks until flng then work them smooth with the raw yolk, using a palette knife for the purpose. Add the salt, pepper and melted butter, then, lit tle by little, the cream, working and mixing all the while. Lastly, stir in the vinegar, blend thoroughly, and it is ready to serve. Drop a spooMul Into the hol low made in every tomato and serve In a crisp leaf of Romalne salad. Mayonnnhc of Flounder. Select a fine, thick flounder and boil it in salted water until well cooked. When cold, carefully remove the meat from the large central bone and cut Into nice pieces. Place on a bed of water-crcEecs and serve with mayonnaise dressing. Orange Snlad. Selcot crisp young lettuce leaves and arrange them In the salad bowl. Feel and slice slightly tart oranges, cut the slices into quarters, spread over the, let tuce bed, and serve with French dressing. JULY 27. 1902. She is a stylish girl, and wears the long coat a great deal, for it becomes her well. The loose coat is made in three-quarter length and in half length, and one is as fashionable as the other, although the half length is much more trying. A coat which Is cut oft above tho belt, and which Is loose, constructed on the automobile or der, can never fit tho figure, and unless you are slender and lithe you will find that it gives you a stout look. The black lace coat, half length, is Just the thing for wearing to automobile pic nics, which are now tho Gotham fad, and, under the black lace coat there la an elab orate lining in color, with a special inset of lace, and there may be an applique of flower petals. Linings are. more and more gorgeous. It is indeed a time when we look to our linings, and, with a nice lining, your gown is elegant, even though the gown Itself has not received very careful attention. In the novelties there are the checked silk linings which arc worn under the veilings and under the shot outsldes of all kinds, and a very new wrinkle Is to take the checked lining and applique It with rain drops of taffeta, and over this you can wear your thin gown. The greatest attention Is given to fancy linings, and professional dress designers are always at work upon them. Mrs. Clarence Mackay, who comes to the fore as a leader In dress, wore to the races a gown In gray veiling shot with turquoise blue put on in arrow shape, long, like a rain drop. The lining was turquoise and white checked silk, and on this checked silk there were black lozenges In taffeta, appUqued over the checks, and tha. whole used as a slip underneath this veiling dress. Tnrquolao and Black. Mrs. Mackay's hat on this occasion was in turquoise blue felt, a very Summery affalr .and on her hair at the right side there lay two long feathers, one In black and one in white. Her gloves were suede. CARE OF THE HAIR IN HOT WEATHER THINGS WHICH SHOULD BE DONE AND THOSE WHICH SHOULD BE LEFT UNDONE j TIMELY HINTS THE girl whose mind is not hope lessly given over to the frivolities and vanities of Summer resort life will avail herself of vacation opportuni ties to enhance one of her chief attrac tionsher hair. The prevailing custom of riding, walking, boating and playing the various outdoor games without a hat will prove her strongest ally In the good work, if only she will give a little time and thought to this matter. Hair culturlsts and, by the way. this Is now recognized as a profession of some dignity In every largo city assert that In the early Fall they have their greatest rush of customers, drawn almost entirely from the ranks of pcoDle who havo been out of town, presumably recuperating for their Winter's work or social duties. Body, nerves and mind have been rested and cared for, but the hair has been woe fully neglected during that season of tho year most trying on woman's crown of glory. In tho first place, the hair being classed with vegetable growths, renews Its life with the rest of nature in the Spring, and this fsh"crop, so to speak, should be tended with loving care to insure an even, luxurious growth by Fall. Second ly, heat and perspiration Invite frequent shampoos, and if this Is not properly done, serious damage may be wrought. Even the better class of Summer resort hotels do not always afford the conven iences of the modern city home. Unless a woman patronizes a reliable hairdres ser, sho should learn to care for her own hair properly. The last Is the beBt plan, for reliable hairdressers are not always to be found at Summer resorts. At least once a week shampoo thor oughly vlth the following mixture: Lay a cake of the purest soap obtain THE WHOLE SECR&T UES KNOT ar NOTES OF black, very long, and over them fell a lower sleeve of chiffon, lined with lace. Her Bkirts, which are Aways very much trimmed with lace ruffles, boaoted on this occasIW fully four white lace flounces, growing wider in the back and extending half-way up the skirt In Spanish flounce fashion. All the society world now turns to the races. In France this has ever been so, and on the days when "the great- races aro run the President and his wife and all his family, and the nobles and their families go to the races and occupy fa vored seats, on tho grandstand. In England the Derby has a social status and no one questions the right of His Majesty nor His Majesty's friends to adopt the courso as an afternoon's amusement. But in this country horseraclng has never enjoyed a social standing. Tho New World was too busy to bother with sports, and it is only within tho last 23 years; or, more correctly still, the la3t five years, that horseraclng has attained a social prominence. Now all the people of wealth are going into It. and great stables are owned by the Mackays, Belmonts, Vanderbllts, Whltneys, Wilsons and other families noted in the business as-well as the social world. Harry Payne Whitney, who married Gertrude Vanderbllt. has recently run horses under the green and white, and at the fashionable racetracks around New York and at the Saratoga track you seo the wearing of tho green and tho flying of tho horses with their green Jockeys astride. It may be that Dame Fashion will very kindly consent to adopt the fashionable racing colors a3 her own, and that we shall see In this country a taking up of the high-cla3s stable colors. Just as they do in London, and as they havo always dono In Paris. If you look closely you can detect them here now. All the trend of, dress Is toward the picturesque, and thl3 Is carried to an extent which might be called showy Gowns are built, not on the quiet, neat, tailored, severe classic order, but on the frilled and fluffy style. Llttlo extrava ganzas are Indulged In. The women who never thought It good form to wear flow ing ends are now tripping through tho streets with their hands grasping flying scarfsv Long cloaks have their great streamers dangling from the front and able In a quart vessel, a pitcher affording the best facilities. Add a pint of boiling water and stir until a strong lather is formed. Lift out the cake of soap, ana if the hair is very oily, add a teaspoon ful of bicarbonate of soda. Never use ammonia or-powdered borax. Wash hair of scalp thoroughly with this mixture while still warm, and rinse with warm water. Never yield to that very natural tendency In hot weather to use cold wa ter for rinsing. The sudden change in temperature 13 bad for both hair and scalp. If tho hair Is exceptionally dry, a teaspoonful of sweet almond oil may be added to the final rinse water. It is in drying her hair that the aver age Summer girl does the greatest mis chief. Sho should beware tho rough Turkish toweling, using, with as little energy as possible, an old, soft towel. Then let the sun complete the work, lift ing the hair both to ventilate it and to let the sunlight penetrate to the scalp. This will In a measure ward off the formation of strata of hair in different shades. An unforgivable custom Is that "Ot washing the hair Just before retiring. There are girls so Intent upon daytime pleasures that they wash their hair after dark, and with a half-hearted rubbing they retire, leaving the loose and still moist locks hanging over the edge of the pillow to dry out during" the night. Another evil habit for the hair Is per mitting salt water t.o dry on the scalp. Surf -bathers, especially those who Sum mer regularly by the sea, are apt to undervalue the effects of failure to shield the hair from salt water. If It penetrates round the edges of the bathing cap or kerchief, rinse the hair thoroughly In clear, fresh water. A shampoo la not necessary. Salt water drying in the hair means harsh locks and irritating scalp diseases. Eschew the brush In Summer, and let your watchword be "ventilate." Brush ing the hair does not.stlmulate the scalp. IN THE. HARD FASHION from the back. Immense taffeta flyers hang from tho neck and from between the sho.ulders. and tho Watteau woman Is seen on Fifth avenue as well as In her native haunt, the meadow lawn. For the woman who wants to dress In costume, this Is a great season, for she can do so and be in the height of fashion. She can select whatever extremes are becoming to her and dress almost ec centrically, yet ever a la mode. For women -who have found the straight fashions not becoming to their own style of beauty, this wide variance Is a pleas ing one. and they dress In long. Iooae garments or In abbreviated desisns, such as the bolero, the Eton, the short New port jacket, the new blazer,' the Nor folk and the straight front, without de parting from the domains of direct fash Ion. Hosiery is keeping pace with other fashions. White silk stockings are the latest, and they are embroidered In col ors and Inset with lace figures. To get up a pair of white silk stockings you can buy the plain ones. Choose a pair In cream almost a flesh color for they are more becoming to the skin. Do not get pink stockings, but those that are a little off the color of dead white. Let your embroidered de signs bo put-on in such a way that they simulato a boot top. Sew turquoise on the outside, to look like shoe buttons: now, around the calf of the leg set In lace designs, and around each laco design run an embroidery In blue. Stockings of this kind must be cleaned, not tubbed. And you muet learn how to renovato such parts of the stockings as are soiled without wetting the whole. There are dainty ways of keeping silk Gtocklngs nice throughout the season, and really a white stocking Is meant only for the piazza or for your own room; it is not for the street. The gown, while It Is Important, plays a small part compared to the hat, the para sol, gloves, shoes, stock and small parts of dress; and it is upon these that the style of the woman depends, for they are tho touches which determine not only the ap pearance of the gown, but its actual char acter. By suitable trimmings you can trans form a tailored gown Into a picture dress, and you can work wonders by the addi tion of flowers, lace yokes and adjustable flounces. AUGUSTA PRESCOTT. It merely makes tho hair smooth and glossy, which can better be accomplished by gently rubbing strands of hair be tween the fingers. The best method ot stimulating the scalp is maevage, which any girl can practice, instead of the old time Injunction of 100 strokes nightly with a stiff bristle brush. Lift tho hair up from the scalp, allowing the air t6 pass through it close to the roots, and gently massage, using the balls of the fingers, never the tips. If perspiration causes itching, sham poo frequently, but not oftencr than thrice weekly. An egg shampoo often affords relief, but this should not be followed by a soap shampoo. Merely rinse the head with warm water, which will remove all traces of the egg. To "Wash Fine Blankets. Dissolve one teaspoonful of borax and one-half cake of ivory soap in one quart of water, heating It to the boiling point. Pour this into- the tub In which the blank ets are to be washed, and add more water, having It hot enough to comfortably bear your hands in. Stir to mix thoroughly, then press In tho blankets It Is beat to wash only one pair at a time and let stand for 10 minutes, while -a second tub of suds Is prepared in the same way. Wash by plunging up and down and i squeezing with the hands, but do not rub on a board. Wa3h through the second suds In the samo way; then rinse in two or more waters until the soap Is thor oughly removed: to the last water add a little bluing, and If the water Is hard soften each tubful of rinsing water with a very little borax. Do not squeeze or wring, but pin on two lines and let drip. As the blankets dry, shake, snap and pull them Into shape, or they are likely to become somewhat hard. Have all the water used of the same temperature, and do not remove from the breezy line until well dried. They should not be soaked over night.
