CORRESPONDENCE PAGE . OF FASHIONS AND BEAUTY
DESIGNS IN
THE costume In two distinct
pieces a well-fitting waist and
a well-hung skirt Is greatly to
the fore. The lovely princess and em
pire effects, which are so becoming to
graceful figures, are still seen, but
Fashion Is now giving them little over
decorations which make mem far too
fine for any except the dressiest wear.
It Is upon the separate Jupe and the
separate corsage that woman's every
day comfort must depend, and if she
wishes to express the latest kinds of
fashion her waist must show, to a
great extent, very fanciful sleeves,
and her walking skirt, at least, be
short all around.
The "costume" the dress which
shows the dressmaker's hand and not
the tailor's runs to all sorts of fool
ishness in the way of skirt drapings;
while many a fine bodice looks no
more than a bib of the skirt material
applied to a lace foundation, which is
the waist proper. These bodices ac
company skirts of varidus ports, but it
is the right thing to make the sequence
between the two pieces wry definite
at some point. In other words, the cut
of the bodice must look as If It were
' made for the cut of the skirt with
which It is worn. So the lace bodice,
with the low cut of the cloth bib back
and front, will often carry out a
princess effect by having a plain panel
at the front and back of the skirt.
Iraped bodices go handsomely with
' draped skirts, while the plainer skirt,
i with hip yoke or box or side pleats
i when for street service, demands a
1 coat In the same material to give an
I entirely smart stamp, though if the
Jupe Is black a stylish coat In any
; other material Is permissible.
; Most handsome are the novelty suit
j lngs and cloths offered for practical
' sk'rts. and since the jupe is so much
j cut np these need not be In double
widths, as formerly, to cut to advant
fcage. The standard colors brown, blue
I and gray hold the field In point of
I majority, but the novelty materials are
( often such a blur of various tints that it
I Is Impossible to name the predominating
one. Among the stana-oys, me woui
Huffs which go on from season to sea
Bon, with only some little variation" now
and then to spur interest, the diagonal
serges certainly take first place, and as
the ridge of these Is now very broad
their modishness, has greatly Increased.
Such serges make extremely handsome
suits, but they may also be used for odd
' skirts and be trimmed with the "false"
': buttons long used, or show only a heavy
machine stitching.
Button are everywhere, and they con
tinue to be the size of butter plates, and
to take the form very frequently of the
old wooden mold, covered with the dress
or trimming material. Fancy metal and
bone buttons are confined- to coats, but
the costume or waist will cover its but-
tons with Its own pretty materials or else
; have them veritable Jewels. "Whether yen
1 use one or the other style depends on the
fineness or plainness of the garment, for
with the button point as with all others
in matters of dress. Fashion has .only
one commandment: 'Consider the fitness
of thine a." i
The models' displayed today offer cuts
for skirts and bodices which the home
dressmaker will find new and easy to
make, though, of course, it Is not to be
expected that that wonderful creation, a
smart garment, comes without some good
labor and hard thinking.
Figure A. The mission of tills waist
is. primarily, usefulness, for it is only a
trimmed version of the shirtwaist, and
mar be made far more plainly than here:
while with the little trimming now used
It would be appropriate In a proper ma
terial for quite dressy house and street
use. This bodice and all the others would
be most satisfactory If made on a fitted
lining with one breast dart, and this
lawn foundation should have a scant bias
tail extending below the outside to keep
the ijarment adjusted and the waist line
trim. If Intended for practical purposes,
alpaca and challle are good wearing ma
terials, and either may be self-trimmed
with bias bands and buttons as the de
sign shows. If the waist Is to go with
the smart coat-suit, It could be of veiling
in the same color, or In some soft, dull,
inexpensive silk, also In the same or a
contrasting tint.
As to Color combinations with odd
waists and suits, sometimes a decided
contrast Is very effective, such as a pale
violet waist with a green, blue or brown
suit, or a pale blue or dim green with
any of the soft heliotrope shades. With
a dress In one of the iron-gray tones now
so much seen, any color would be suitable.-especially
a dull red, a rich creen
or a wallflower yellow.
Figure B. Here Is a very pretty bodice
of dressy nature for a limited wardrobe,
for while it is stylish. It is by no means so
much so as to need Its being kept only
f.ir best wear. Such a bodice would go
charmingly with the skirt models here
pictured, especially the one with the
down-running hip bands, for it Is only a
few of the very stylish dresses which re
peat the bodice trimming on 'the skirt.
Since lace Is used in this waist model,
and the band trimming and novel sleeves
are so tip to date, the model would call
for a material nice enough ii be In keep
ing, such as a Ji?lt-weight cloth, silk,
cashmere, veiling or any other fine wool.
The purely odd waist would very likely
run to silk and net and lace In this de
sign, with some Oriental border or heavy
la-e Insertion for the banding.
Figure C. The garniture, which trims
this new and attractive waist demon
strates one of the many ways of putting
on bodice trimming. The model can be
utilized with any skirt, but it Is specially
adapted to princess effects; and while a
great many materials are appropriate,
cashmere In one of the new dr.s of wine
shade?, with embroidered silk for the
trimming, would create something both
rich and Inexpensive. For the puff of the
sleeve, crepe ninon. Ixraisine or net could
be employed, while all-over lace must
form the yoke and cuffs. Where expense
j
1
Fig. C.
BODICES AND SKIRTS
and time must be largely considered. , it
would be possible without loss of style to
make the trimming out of some yard
wide material of rich effect, such as a
brocade silk would give. Again, if a
bias of the dress goods were used instead
of all this finery, the model would do for
a very simple dress, though In that case
a less fixy sleeve would be used.
Designs D. The three skirts are gath
ered under this head, the checked one.
Fig.
and the pleated one net mentioned In
connection with Fig. B, both suiting
themselves to the bodice shown In Fig. A.
A smooth finished men's cloth makes
about the best walking skirt that must
get hard wear, for such a texture may be
cleaned of spots any time by a little soap
and water, and it responds splendlly to
the pressing that the tailored skirt must
Card Party Refreshments
THE refreshments for the card party
all depend on the time of day the
party Is given.
Nowadays a hearty repast of salad,
sandwiches, Ice cream and cakes at 5 In
the afternoon is rather out of place. Most
persons prefer, at the afternoon card
party, simply tea or chocolate or lem
onade served with sandwiches and sim
ple cakes. ' Some- card clubs are planned
to meet at 12:30 for a simple luncheon,
limited to two courses, before the game
is begun, and in this kind of club no
refreshments are served later In the day.
But for the evening card party, a lunch,
a little before 11 o'clock, of hot bouillon,
a good salad, "sandwiches and coffee,
with or without ices and cakes. Is quite
suitable. If a less elaborate collation is
desired, choose the salad and sandwiches,
if men are playing as well as women,
rather than the ice cream and cakes, for
to some persons an evening at cards Is
quite as fatiguing and appetizing as a
day at work.
Salads: Whatever kind of salad Is
served. It should be made of the best ma
terials and daintily served. Good chicken
salad will probably never give place in
popularity to any other kind; it seems to
be Just hearty enough, not so likely to be
Indigestible as lobster, and more tempt
ing in the evening than a more simple
vegetable salatd. ,
Chicken cuts to better advantage for
salad when it is cooked whole, either
boiled or roasted. The meat should be
cut carefully from the bones, separated
from all gristle and fat. and cut in even
pieces. Then It should be mixed with
sweet, tender celery, cut In small pieces.
Some persons Insist that there should be
at least twice as much chicken as celery,
but a very good salad can be made with
equal parts of these two Ingredients.
Just before serving, the mayonnaise,
lightened with a little whipped cream,
should be added, and the salad should be
served on lettuce leaves, crisp white and
curling.
A much less expensive salad, and one
almost everybody likes. Is made by rolling
halved bananas In chopped almond .or
walnut meats, and serving on lettuce
leaves.
Sandwiches: These should be daintily
made, and there should be plenty of them.
One of the best fillings Is made of
chopped sweet green peppers, mixed with
an equal part of sweet cream cheese, and
moistened with a little cream or mayon
naise. This filling Is delicious spread be
tween thin slices of either graham, whole
wheat or white bread. Another good
filling Is made of minced stuffed olives
and mayonnaise, spread between . white
bread and butter. Liettuce sandwiches
are always good, whether the lettuce Is
dressed with mayonnaise or with vine
gar, oil. pepper and salt. Wain, fresh,
thtn bread and butter sandwiches should
always be served, so that anyone who
doesn't care for the "fussy" fillings will
not have to go hungry.
Fancy Cakes: These may be made at
home, when a big bill at the caterer's Is
a thing to be avoided. Anyway, made at
home they are sure to be better tasting,
and with a little care they can be made
almost as good looking. A good cake
mixture should be baked In thin sheets
about an inch and a half thick when
cooked. Then It should be cut carefully,
when cool, in little squares.' oblongs and
diamond-shaped pieces. These may be
often get in order to appear in good trim.
Both of the nleated skirts are in six
gores, one closing directly In the middle
of the back and one at the side oacK.
No smarter or more sensible styles could
be suggested than these for the business
woman, or she who has need of Just such
a simple skirt to get about on her own
affairs.
The draped model displays a hint of
the approaching overskirt, and to make
B.
the over-fall hang nicely a softly falling
texture, such as cashmere veiling, or
chiffon, or cloth would be needed for If.:
of course the whole effect would be more
admirable If the bodice were in the same
material. It suggests the best frock ft
jupe for the costume intended for church,
receptions, visiting, etc.
MART DEAN.
frosted with white, chocolate, lemon ani
pink icing and decorated with bits of can
died cherries, raisins, citron and candied
peel.
Candied Grape Fruit Peel: Candied
fruit is' generally better liked, at a card
party, than- chocolates or bon-bons.
Candied grape fruit peel Is quite a lux
ury, judged by the price asked for It In
the shops, but it Is comparatively easy
to make, and then Inexpensive. Soak
the skins of grape fruits over night In
a strong solution of salt and water. The
next morning scrape off the Inside white
part and boil the peel for ihree or four
hours very slowly, hardly more than a
simmer until It Is quite teor. Throw
the peel Into cold water to blanch it, and
then shred It with a silver knife. Let
equal parts of water and granulated
sugar come to a boil, throw in the shreds
of peel and let them boll gently until
they have absorbed almost all the syrup.
Be careful not to let them burn. Then
take them from the fire and cool them
on a board or platter.
Coffee Mousse: Beat two eggs, add to
them a cup of sugar and a cup of very
strong, clear coffee, pour the whole over
a pint of whipped cream, mix all together
lightly and freeze the mixture, without
stirring, for four hours. This cream is
easily made, and very good.
Methods of Canning Various Fruits.
Canned Peaches When the Summer
supply of fresh fruit is long a thing of
the past, well-canned, peaches are often
a blessing to those to whom fruit is a
necessity. They may toe eaten plain
Fist. D. A. Drsprd Skirt Display!"
Hint of the Approaching Overskirt.
with sugar and cream, be made into pies
and tarts, and will serve as a piquant
salad If brandy is used on them instead
of vinea-ar.
To one 'pound of peaches at a perfect
state of ripeness take half a pound of
granulated sugar. Put the sugar on the
fire in a little cold water and let-It boil
until the syrup is clear. Put the peaaeies.
tightly packed. Into the jars, and fill
theni, Sjlthin half an inch of the top with
the syrup. Then put the closely covered
jars Into a Large boiler "of water, letting
them ttand upon a block of wood so -as
not to come Into direct contact with the
stove heat, and also see. to It that the
jars do not touch one another. The
water should come up to within three
Inches of the tops of the jars. Then
cover the boiler and let the fruit boil
till vnder- After the water is cold take
out the jars, filling up the spaces with
boiling water. - Seal the jars tightly and
look at them every now and then on the
pantry shelf, to see if any have fer
mented. With the first sign of this
chemical change empty out the jar, re
boll the fruit with a little more sugar,
artd can In a fresh jar.
Canned Pineapple Choose ripe juicy
fruit and pare and cut in slices an inch
thick. To every pound of fruit allow
one-fourth pound of sugar, and put them
into the preserving kettle together, add
ing a little water to start the flow of
juice. As soon as the fruit Is well scalded
through put it in hot jars and seal Im
mediately. Good Dishes for
Luncheon
-Tomato Rice Two cupfuls of cooked
tomatoes, one cupful of stock, one heap
ing tablespoonful of butter, four ounces
of rice, one small onion, one tabie-
spoonful finely chopped parsley, two
eggs, and seasoning of salt and pepper.
Chop the onion and put It into a
saucepan with the butter and cook
... .i i.. AVA mintnes. then add
Llieill
the rice, washed and dried, and stir con
stantly until slightly btownea.
Mix the stock and tomatoes and add
them to the rice: cook slowly till the
rice Is tender and the stock quite ab
sorbed. Just before serving stir in one
tablespoonful of butter, and season to
taste. Arrange the rice in a dainty pile
v. .nrlnlflP OVCT With the
on live vi i 1 1 . i r
parsley and garnish with the slices of
hard-boiled eggs.
Savorv Lentils Soak one quart of
washed "lentils for three hours in tepid
. rv , .i nni them In a sauce-
pan with two heaping tablespoonfuls
of hot butter for 15 minutes: add s x
cupfuls of stock, season with a little
salt, pepper and paprika, and boil them
for two and one-nan nuui.
t-. i ham nn a slet-e. nut them in a
saucepan, with two tablespoonfuls of
butter and two cnoppea ineu
Moisten with three tablespoonfuls of
white sauce and a tablespooniui oi
cream or milk, cook for a few minutes
longer, stirring the lentils from time to
time. Dish up, sprinkle wnn cuvw
parsley and serve not.
Banana Mold Two cupfuls of milk,
half a cupful of cream, three eggs, one
extra egg yolk, five bananas, two heap
ing tablespoonfuls of sugar, one heap
ing tablespoonful of powdered gelatine,
half a cupful of boiling water and one
tablespoonful of lemon Juice.
Dissolve tbe gelatine In the boiling
water, then add the milk boiling, beat
ud the eggs and add them, stirring all
the time. Thicken this custara. out
take care that it does not doh. weec.
. . - i i if nni "Peel the ba-
nanas and rub them through a. sieve.
stir them into me cuma.u ...........
i l.mnn inife. Pour into a
wet mold and turn out when firm. Serve
with whipped and sweetenea ci..,.
Ti4. T-Tnve two auarts of
stock boiling in the soup pot free from
fat. add six sncea pui.a.".
, . . AnAlv .tmnnuil onions.
Slicea turnijj. L " " " - ' ---- -
one diced parsnip and a piece of cut
celery. Allow an 10 uuiin Ro. ...... -
nn-haif hours: strain and rub
the vegetables through a sieve.
Mix one tablespooniui oi uuui .
little water to a smooth paste, add
it to the puree with one, cupful or
cream or milk, one taDiespoomui mit.j
- 1 nor,nr and Salt to
cnoppea paiaic.. f ' --- -
tasteT stir over fire till it boils for five
minutes and serve.
Cocoanut Pie Line a pie plate with
good pastry; fill with the following
nlxture: Mix logenn-i ..
. . f rirn starch With
three-quarters of a cupful of sugar,
. - . . i n.lllr turn wall.
then add two cupiuis i
. nnA n,mfnl nf desstcated
cocoanut. a pinch of salt, one heaping
tablespooniui oi ouiiei. -
- .Ttrart. the crated
spooniui i a uiiu" -, ;-
rind and strained Juice of one lemon-
Bake in a moderate oven un mi.
Sausage Omelet Beat five eggs into
, hnnnpH shallot.
a basin, aau uno
beat up well, and add one heaping
tablespoonful of chopped smoked ham
r liver sausage, a&D" v -
rith salt and pepper.
Melt one tablespoonful of butter In an
mi.t nan: when hot pour in the eggs.
etc.; stir until it sets. Shake the pan
hilst holding it in a Slanting puamuu
t,-A ttia nmeiet Its TtroDer size.
'I a.9 lu ftitv -
,eave it over the fire for a moment to
brown, then turn out on to a hot dish
t 'rv with white Vance,
an I
.-. . . , l Vlnir TIoQ t t Wr rull
jniCK.eu a. " " . , ,
tablespoons butter until it bubbles, add
one chopped green peppei, mo
having been removed. Let cook slowly
for three minutes, then add a table
spoon of flour, salt and paprika to taste,
and enough rich milk: to make a smooth,
thick sauce. When sauce is done, add
. t.nJ AklAlrttn an1 lot hot
TWO CUPS v . . - - " "
through. Veal or fish may be used in
place of chicken. Serve on toast or in
pastry cases.
'
i Fig. D. A Stylish and Senofhle rieated
Skirt la Six (ioren.
ONE OF BEAUTY'S LECTURES-HAIR
THOUGH the good or bad condition
of the hair is largely a matter of
the body's health, certain phases
of disease or unbeautifulness are the re
sult of neglect or abuse.
The hair is dependent to a great extent
upon hygienic treatment for beauty and
luxuriance, so neglected hair, however
fine in the beginning, will soon lose Its
i
-
Fig,
charm. The head unused to the cleans
ing bath, to airing and sunning, to ini
aAntUinn- .t.nlra rxt Ka hplictl O II fl til frWlflS
that nourish it will soon take on the
dead, unkempt look which is as repulsive
to fastidious persons as filthy hands. If
there is a thick powdering of dandruff
n nntnliiu, n v.llnm sn.l.G fir, the G . U III
the spectacle is even more repugnant, and
the woman who looks on can scarcely
refrain from telling that offending head
that it Is dirty!
It is not all its fault, of course, for the
ns-.nr' thine, hoa nAVAl lenmed the im-
,'w"' " " '
portance of small things, things as nat
ural and necessary as wasning your
rim. Tha nantrhtV nPflri OnlV
learned about dyes, bleaches, worry and
tonics, and so when tne ena or tne worm
comes for the hair it can only turn to
these. " '
It would be impossible to count the fine
heads of hair which are made fairly sick-Antno-
h.M)iia of the rnnclri oil and dust
they hav accumulated. It would be im
possible to count the heads wnicfi nave
been ruined by the wire hair brush. It
you want to learn its effects, try combing
a feather boa with a garden , rake and
watch how many bits of helpless down
soon mi uio a.i. . iiju .--.- ,
the young hairs of your head, the hairs i
which need the best oi treatment iu -.
used to the hard ways of the comb and
brush world, so when the relentless
scraper slashes across their tender stems
and digs at their roots .an tney wiuw
how to do is to give up and tumble out.
Only a brush with medium stiff bristles
should ever be allowed to touch the head,
and every stroke should be gentle
caressing, as you might say; for an Im
portant duty of the brush is to spread
the natural oil that exudes from the
scalp all over the hair and so promote
the high burnish which is so much ad
mired. This might be called the second
office of the brush, for tne nrsr. is reany
to remove the dust. For this reason It Is
, 1 ... tt havn a. nnir Of brUShf:
wipe o-i r, . ' .
in commission one to take off the daily ,
j nr. stnA fnr the nolishing.
To use a fine comb with this same viol
ence that often wields a brush is to show
equal Ignorance of the delicate structures
of the hairs, though when there is no
Flc. D. Thin Skirt and the Shirtwaist J
Shown In Flsrore B Would Go Charm-4
Ingly Together.
time for the shampoo, a gentle passage
of a fine comb through the hair will
greatly improve It by removing the
heavier accumulations of dust. But
sich a comb should be of ivory and
with unbroken teeth, for every Jag in any
kind of a comb will bring hurt with
every sweep. Listen to the woman who
tells you that her hair Is falling out or
breaking off "terribly," and then look on
. A;
her dressing table for her ordinary comb.
Ten chances to one it will show not only
one broken tooth but three or four, all of
which " have been at their business of
slaying the innocents with every comb
ing. The use of dyes, bleaches and soaps
with strong alkalis cannot be too much
condemned, for. scientifically speaking,
the hair is composed of the same delicate
elements as those which enter into the
formation of the nails and the feathers
of birds. Like the structure of the skin,
too, that of the hair Is cellular, but it is
an error to suppose that its life is en
tirely on the wane when it is broken or
split at the ends, for the constant push
ing forth of the new hair weakens the
portion which has 'been used longer and
so gets rid of it. As to hair that tum
bles out. it is always a case of the sur
vival of the fittest in a healthy head:
the new trees must find more soil for
their growth and so weaken the roots of
the old onea. When the fall is unnatural
ly great, and the hair show3 other
signs of -anemia, it is evident that its
owner's bodily health Is below par. and
the first thing to do Is to build up the
bodj- generally with tonics and nourish
ing foods.
Prescriptions given by physicians for
falling hair often contain glycerine,
hypophosphites. or sulphur, or Iron, and
sometimes one prescription will contain
several of these things. A very simple I
GROWS HAIR
and w can
PROVE IT!
A lady from Minnesota writes:
"As a result of using Danderine, my hair
is close to Ave feet In length."
Beautiful Hair at Small Cost
HAIR troubles, like many other diseases, have
been wrongly diagnosed and altogether mis
understood. The hair itself is not the thing to
be treated, ior the reason that it is simply a product
cf the scalp and wholly dependent upon its action.
The scalp is the very soil in which the hair is pro
duced, nurtured and grown, and it alone should
receive the attention if results are to be expected.
It would do no earthly good to treat tbe stem of a
plant with a view of making it grow and become
more beautiful the soil in which the plant rrows
must be attended to. Therefore, the scalp in which
the hair grows must receive the attention if you are
to expect it to grow and become more beautiful.
Loss of hair is caused by the scalp drying up,
or losing its supply of moisture or nutriment; when
baldness occurs the scalp has simply lost ll its
nourishment, leaving nothing for the hair to feed
upon (a plsnt or even a tree would die under similar
conditions.)
The natural thing to do In either case, is to feed
and replenish the soil or scalp as the case may be.
and your crop will grow and multiply as nature
intended it should.
Knowlton's Danderine has a most wonder
ful effect upon the hair glands and tissues of the
scalp. It Is the only remedy for the hair ever
discovered that Is eimilar to the natural hair
foods or liquids of the scalp.
It penetrates the pores quickly and the hair
soon shows the effects of Its wonderfully exhilar
ating and life-producing qualities.
One 25-cent bottle is enough to convince you of
its great worth as a hair growing and hair beauti
fying remedy try it and see for yourself.
NOW at all druggists In three sizes,
25c. 50o and $1.00 per bottle.
CRFF To show how quickly Saadiriat
acts, we will send a large sam
ple free by return mail to anyone who
sends this free coupon to the
CIOWLTOH DANDERINE CO., CHICAGO, ILL.,
wtt ti.kfr nam mrA Hrirttt and 10c
Cut
This I
Out
in silver or stamps to pay postage.
formula said to be beneficial is as fol
lows: Sulphurous acid .,.,,. 2 vunrti
Syrup of orange flower. .......... .2 ounctl
Mix these ingredients well and take one
teaspoonful In water three times a day.
Again, a mixture of 5 ounces of hypo
phosphites and 2 grains bf aloin will be
advised In the same dose as above, or
from 5 to 30 drops of tincture of Jabo
randi may be given in a little water three
times daily. .
When the hair is dry and lustreless it .
shows often that the glands of the scalp
are clogged. In that case this is ex
cellently stimulating to their energy:
'Ml of ersot 2 ounrM
Mrrury ot oleate 2 ounces
This unguent may be scented with any
e!t perfume and used quite three
times a wt-li.
OH of eucalyptus Is also stimulating ta
Inactive scalps, while the beneficial ef
fects of pure olive oil cannot be too
mu'-h overrated, though it Is dangerous
to be forever drenching the hair with
any oil. as the excessive use of oils tends
to make the scalp lazy and depend en
tirely upon artificial oil for its lubricator.
Whatever oil Is used, it should only
applied to the scalp, and at all times Its
application should be accompanied with
s gentle massage, for this frlcrton with
the hands Is the best of all stimulators
for the hair, whatever its trouble.
Dandruff may not be a disease In the
beginning, but it is provocative of the
worst troubles, and generally a sign of
uncleanliness. So the first thing to do is
to prepare the scalp for Beveral weeks
with vaseline or olive oil rubs and then,
after a day or so, give it successive
shampoos.
For scanty hair, with glimpses here
and there of spaces that seem almost
bald, and which are the result in young
persons of bad health or heredity, th
following tonic will be found most bene
ficial: Tincture of cantharldes 24 ounces
Jamaica rum S'i. ounre
Olvoerlne V4 onn-
Sesquicarbonate of ammonia 2 drachms
Oil of rosemary 20 drops
Mix, add nine ounces of distilled water,
and apply to the scalp with the hands
and gentle massage.
At all times, and with all conditions nf
the hair, a shampoo should possess only
soothing and harmless qualities, so the
best soaps must be used, the water must
be as soft as posslole. and the drying
should be thorough before the hair Is
again put up.
Kggs and a good oily Castile soap, as
I have said more times than I can count,
make the best shampoo for the general
head, though when the hair is very oily
a liquid green soap or a little borax may
be employed.
But for hair inclined to be naturally
dry and lifeless any strong soap or the
bonstant use of soda'or borax will soon
bring the gray hairs so much feared.
Above all. don't worry if you want good
hair. Worry inevitably reduces hair vi
tality, and is an excellent friend of gray
ness and baldness.
KATHARINE MORTON.
Boosting Would-be Climber Brings
Gold to New York Woman.
New York Cor. Cincinnati Times-Star.
One of the finest little grafts In New
York is that of society press agent.
There's a handsome young woman who
occupies a good suite in one of the
three principal hotels In town, who
makes something more than a good liv
ing out of it. She is able to go to
Europe every year, keeps her own mo
tor, and dresses better than any Prin
cess of the blood that has ever, vis
ited New York. Her little, scheme is
to pick up outside millionaires whose
women folks have a passion to get into
society, and boost them through the
papers. One of her recent clients Is a
wealthy Colorado man, the women ot
whose family want to figure in the In
ner ring here. The press agent must
have shaken him down for about the
cost of a flock of locomotives. She goes
about to the newspapers, with extreme
ly striking photographs of the ladies.
They are ordinarily accepted, for, apart
from whatever news value they may
possess, they are real works of art,
while the gowns displayed win an "noli"
and an "aah" from every woman who
sees the portraits.
"What good does that sort of work
do?" a member of the real New York
aristocracy was asked. "Does news
paper exploitation ever land an aspir
ant in society?"
The society man grinned. "I'll tell
you." he said. "It reminds me of what
Glenn Curtis, the monoplane man. said
about his experiments with his flying
machine. 'It was easy enough," said
he, 'to get up In the air. But I never
landed in the same field I thought I
would." "
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