THE SUNDAY OREGOXIAX. PORTLAND AUGUST 21. 1909-
FRESH WATER LAKE, SET ALMOST IN
LAP OF PACIFIC OCEAN, IS MYSTERY
Breaker Are in Sight of Ita Shores and Bay Is But Stone's Throw Few Who Have Discovered It Rave Over
Its Quaint Charm.
L ."k. ' . '
. s
T TX T. OVTTT.
ABEJUEM. Wash.. AuT. SX (Spe
cial.) What is probably ou of the
most unique bodies of water In the)
country, and one which t deserving of
place In Nature's list of curiosities, la
Schneider's Lake, situated on the Ion,
curving neck of rand and driftwood that
jutting out into the Pacific Otftn com
Irtiie the jroat northern arm forming
Grays Harbor.
Tts rlatra to diMint tion lies in the fact
that though it neelltw in the very eatnd
dnnra of the sea Itself. lt!i tl break
ers In is;ht to the wcxt and rhe bay a
tone'B-tbrow to the east. It is coniposrd
of pore fresh water.
Tt "Tke of Mylry" it has been
called by the fortunate, few of the Initi
ated who know of its cxUtcnte and who
each Summer seek Its vicinity to enjoy
the cool of lts wooded shores ever fanned
br an ocean breese.
That It has er far eecaned the vast
mneoaree of humanity who In tl heat
desert the city for the open, lies rrincl
pnl'.y In the fsrt that both the lake and
tho land stirroundlns; it are practically
uninhabited; are inaccesplhle and are
owned by a mere handful of men.
There have been a few wealthy per
sons who through some fortunate clrcum
Panc discovered It. but their riches hava
bwn unable to purchase even a slto suf-fh-lent
to hold a Bummer bunalow. One
banker of Abordeen. thus frustrated, has
satisfied himself with the building of a
home-boat on the bay. and each Rum
mer ramps within a few hundred yards
of the lake.
Stretching ewveral miles In length. Its
surface studded with tiny islands tliat of
fer glimpses of surprising beauty, the
little oasis in the miles of sand and salt
witter la truly a discovery.
leaving its shore and plunging east
ward through towering timber and dense
underbrush. the investigator travels
scarcely SOS yards before emerging upon
tlie shores of tlio bay. Taking a course
directly opposite across the lake, one
scrambles up a sand dune formed by the
sea. and from this height cases over a
bare half-mile of willow forest at the
Pacific Ocean. Thus the beach of the
great salt body forms also the beach for
tt freffti water lake.
tt is truly an odd sensation, which so
far as la known can be experienced in
no other spot, to urge a canoe silently
thtoush the rlppUng waiters of this lake
sandwiched between salt water, and hear
the never-ceasing roar of the breakers
at one's elbow.
Joeeph Schneider, brother of Fire CTilef
Adam Schneider, of Aberdeen, owns e
acres, one point of his property stretching
into the lake, and another earner Jutting
Into the bay. ad he has erected a small
ranting cabin in keering with the spot.
This Is the sole sjgn of human lnuahttance
t be found.
The reason for the lake's existence is M
rr Alter of snoch conjecture and still more
argument. It k said by some thst hid
den springs constantly feed It, yet tests
at various points for ohacges of tempera
ture in the water have brought no result,
while there seems to be no current on
ralnt days which soch a source of sup
ply would probably bring about.
Many talsnds. rich in shrubbery and
stunted firs, stretch crosswise over the
lake, and threading through these one
omts upon one stretch of open water
after another, each offering a new and
aeemlngly more picturesque aspect.
On the East or "bay" side, great tim
bers through which no logging crew
has cut Its devastating path, reach high
Into the sky. To the West toward the
thundering breakers the sand dunes rise
sheer out of the water, dotted with wil
low brush and occasionally with a pom
pous cluster of fir.
Clambering np these sandy banks the
ocean at once comes Into view while
two miles to the south the entrance to
Orsys Harbor with the coming and go
ing or shipping is easily visible.
In the Fall the mudflats at the upper
end of the lake offer a splendid feed
ing ground for the myriads of ducks
snd geese thst snnuslly halt for a
fleeting moment In their migration.
Tlien it W that the initiated, together
with a few hardened men who for years
hare lived In shacks within a half
dav's walk of the lake, don their warm
est outfits and In hip boots brave the
terrific wind and rain storms thst
sweep In from the ocean, and enjoy
bunting such ss comes to but few lov
ers of the snort.
In the willows slong the "range as
the strip of beach between the sea and
lake Hi caJled. the deer still Inrk In
anurdanc. while many are the marks
ef the bear where bruin standing on
kind qnsrters has clawed bis trade
f yk V -".!, ' - i- 1
e-- s et-kvw,-.l I
;4v s4vf 1 W .
- - t- ieu-!e. - - J - rl
4,1 -'-r
mark in tbe bark of trees many feet
above ground.
Vlllk and weasel are found In suffi
cient ooantlties to make their capture
the aim of trappers daring the coldest
months.
In Winter when the storms and tide
rips send tbe smaller craft that ply the
bay scurrying for shelter and force
even the larger steamers to remain at
the docks, this Northern point Is prac
tically isolated.
Then it Is the small handful of men
who make the point their home the
year round, are In their glory. With
several month's supply of coffee, salt
and other bare necessities in the staple
line, tney live the life that they have
come to know and love.
Up More daylight In tbe cold No
vember mornings, with the rain driv
ing in straight, blinding sheets across
the "range." they shoulder their shot
guns against a wind that fairly lifts
them from their feet.
Hoars later, long after the sun hag
gone down In the west, they return
from a dsy no unhaxdened man could
aurvlve. bring their burdens of duck
and geese, feathered tribute to their
labors.
Then with their little stoves fairly
shaking the cabins with a pulsation of
heat they clean their day's kill while a
half-dosen birds, shot some days be
fore, are roasting In the oven.
Twelve hours out In the wild weather
such as is known only at tha ocean's
rim breeds a corresponding appetite
and he allotted to be the cook splits at
least two birds for each man.
This winter life is the life the oc
casional Summer excursionist who
MORE PICKLE RECIPES
ARE GIVEN BY EXPERT
BT LILIAN TiNVLe.
Pickle Series No. S.
TKS cucumber may be tbe "leader
tn pickles, both In bulk and gen
eral popularity, but usually each house
wife ha some other Individual pickle
or relish which she and her family con
sider "the best ever." Mangoes, mixed
pickles, mustard pickles, piccalilli,
chow-chow, green tomatoes, walnuts,
onions and cabbage an have their dev
otees. I have even known embryo
housekeepers of very tender years who
prided themselves on nasturtium pickles
made "ail by themselves." .
Nasturtium pickles by the way. are
well worth the attention of any one
blessed with an abundance of those
honest name-colored flowers. All you
have to do Is to half fill a Jar witb
vinegar, add a teaspoonful or two of
salt and drop Into this, as they ripen,
half-grown nasturtium seeds. ' Pick
them every morning, before breakfast.
The breath of fresh air will do you
good; the flowers will bloom longer:
and when the frost comes yon will
have a nice jar of piquant pickles that
will serve admirably In place of the
more expensive capers. In sauces, sal
ads, sandwiches and chafing-dish con
coctions. Just now peach and melon mangoes
may be Inexpensively prepared. Be
sides their more obvious uses, they
, -p -assss-ssBg.t,fc0-
through some mischance alights at tha
North Point, never dreams of.
A few picnickers occasionally wander
from the beaten path and find them
selves at the very tip of the arm where
the Govern tnert is tolling with a mil
lion dollar jetty but rarer still is it
thst one penetrates that forest at his
bark and comes out at the lake's edge
to marvel and wonder. But the lake he
sees so placid In Bummer is whipped In
Winter Into frothing white caps, swept
by a wind against which even a man
Inured to the use of oars, dare not pull.
Tet the land cannot be bought. Those
who own adjacent timber are waiting
until the axe and saw and donkey en
gine have claimed the present untsmed
forest, while others who know perhaps
what that unusual lake may sometime
be worth to the tourist, are equally
unwilling to loose their hold. Still
others, the minority perhaps, like
Bcbneider. have more sentimental, yet
stronger reasons.
go It Is that the -lak year after year
remains In It virgin, mysterious state,
unspoiled and unchanged by the hand
of man. Its origin and Its existence
are still as unknown as the day when
Captain Gray first was guided to the
harbor which bears his name by the
"Lone Tree" two miles away on the
point.
The day will come, perhaps, when
some glast Bummer hotel will stretch
Its cool verandas along ths shores while
Its boats will dot the surface of the
water. Now tt remains a beautiful, lit
tle-known, wilderness, hidden and be-
witchlug. spelling peace 10 T.ne urea
man of the city who can find shelter
there still the "Lake of Mystery."
make nice little presents for the com
ing, though still distant, holiday sea
son; and they usually sell well for
church fairs and similar money-making
schemes. . The following is an old
Southern recipe: .
Peach Mangoes Choose large free
stone peaches, sound and not quite ripe.
Wipe, cover with strong brine and let
stand a week. Then dry them; cut a
lice from the side of each peach, and
remove the stone, saving the slice to
replace after the peach is stuffed. For
the stuffing, use a teaspoonful each of
ground nutmeg, mustard, mace, white
sugar, celery seed, salad oil. one clove
of garlic, finely chopped, one table
spoonful grated horseradish, 12 whole
pepper corns, and one-eighth tesapoon
f ul of ginger. Tbe quality can of course
be Indefinitely Increased according to
the number of peaches prepared: but
the above Is an easy form In which to
remember the proportions. Mix all to
gether and stuff the peach as full as
It will hold. Sew on tbe slice with
strong linen thread. Arrange the
peaches In jars, large or small accord
ing to convenience. Dissolve one cup
ful brown sugar In one gallon best
vinegar: add one-fourth to one-half
teaspoonful cayenne according to
whether you like hot pickles or not, and
pour the scalding vinegar over the
peaches. Cover in the usual way.
. Melons, peppers, green tomatoes, cu
cumbers and pears are also used for
Mangoes" of varying flavor.
For nenncr mangoes the seeds and
veins should be removed through a
slit made In the sides of large, sweet
peppers. The stuffing given for peach
mangoes may be used, but since greater
bulk is required, equal parts of finely
chopped celery and cabbage with or
without onion. Is often mixed with the
more concentrated flavoring material.
The vinegar Is poured over the stuffed
peppers, as above; but should be poured
off and reheated three times with two
days between each scalding before the
peppers are finally sealed up. Four
months will be needed for these man
goes to attain full ripeness of flavor.
Melon mangoes are always popular,
but the greatest diversity of opinion
exists ss to what Is the best filling for
them. Moreover, some makers advo
cate the removal of a section of the
melon, longitudinally; while others hold
that the only correct way is to remove
a circular piece, with an apple-corer or
sharp knife, from one end. In any
case, the seeds must be carefully taken
out, with a teaspoon, and the hard part
of the rind discreetly pared away.
Filling No. 1 One dozen peaches.
pared and cut In slices: one-fourth cup
each of preserved ginger, orangepeei
and cherries, cut fine; one-half tea
spoonful each powdered mace and cori
ander seed. Fill the melons with this
and sew on the removed pieces. For
seven or eight pounds of melons make
a syrup, using four pounds brown sugar
to one quart vinegar flavored witn
one-half cup, mixed, stick cinnamon,
whole mace, cardamoms, celery seed
and cloves. 'Add two or three small
red peppers and one bay leaf.
Let the melons cook slowly in the
syrup until easily pierced with a
skewer. Set aside over night, .In the
morning draw on the syrup, heated to
boiling point, and return It to the
melons. Repeat this twice, then re
duce the syrup, by boiling until It Just
covers the pickles. Cover and store In
the usual way.
Filling No. 2 Let the melons stand
In a strong brine, .one cup salt to one
gallon water, over night. I'hop very
tine equal parts green tomatoes. cab-
Answers to Correspondents
BT UMAX TINQMI.
PORTLAND. Or, Aug. 14. In to
day's Sunday Oregonlan I see
someone desires a recipe for
cheese pie. I am German and am
sending you a recipe I learned. from
my mother. The clabbered milk Is
slowly heated until It separates. I will
have to leave the science of It to you
I know when It Is just right by tast
ing a bit of It, or pinching it between
my lingers. It must be a little firm.
Then I pour it Into a cheesecloth bag.
and allow to drain thoroughly.. It us
ually hangs over night.
For tle pie make a nice rich crust
and line the pie tin one crust only, as
the pie Is not covered. Tiemove the
cheese from the bag and squeeze in the
hands to remove all whey. Then crum
ble It up with the fingers, so that It
Is loose and "pebbly." Break two or
three eggs In a bowl fsave out a little
white) beat thoroughly, add a tea
spoon of sugar, and beat again. Scald
a cup of milk and pour gently over the
eggs, then add the cheese. Taste and
add more sugar If needed, also suffi
cient salt.
After the pie tin Is lined with crust
I put the little egg white I saved out
on It and brush It around thoroughly.
My mother said It kept the crust from
soaking. Pour In the eggs, milk, and
cheese, and place a few bits of butter
on top; dust with ground cinnamon,
and bake until the custard sets.
I never measure th emllk or cheese
just ure what I have, and enough milk
to till the plo tin. This pie is delicious
either hot or cold.
Some time ago someone complained
about the merlngne on lemon pie pull
ing off when endeavoring to cut It,
May I give my remedy? I did not see
your answer to the question. Beat
whites of two eggs until frothy, then
add a pinch of cream of tartar. Beat
until beginning to get stiff, then add
two tablespoons powdered sugar, and
beat until very stiff. This will take
quite a few minutes. When very stiff,
add one-half cup powdered sugar, mix
thoroughly together, but do not beat
any more. This makes a penect. me
rlngne, but one must take the time to
beat It long and hard before adding
the last of the sugar. "C"
Many thanks for your helpful letter.
I am sure my correspondent will also
be grateful to you.
To Miss Q. O., who asked for the
cheese recipe. I would add that if the
above Is not the kind she meant, I
shall be glad to give her others, of
Kngllsh and' American origin, which
differ somewhat In character from ho
above. I also have a German recipe,
something like the one given by "C''
but containing currants and flavored
with lemon or orange rind.
Long Beach. Wash.. Aug. 11. Will
you please tell me, through The Ore
ironlnn.how to make "Manchester Pud
ding?" Also "Golden Pudding" made
with orange marmalade. Thanking
you now for your now for your kind
ness in answering. MRS. T. K. M.
I hope the following are what you
mean. They are both old-fashioned,
English recipes.
Manchester pudding Three ounces
white bread crumbc grated and sifted:
one cun milk: a strip of lemon rind.
cut very thin: four egg yolks and two
whites; one-fourth cup butter; one
third cup sugar, or more according to
taste: three tablespoons brandy, puff
paste, raspberry, strawberry or apricot
Jam.
Flavor the milk by Infusing the lem
on rind In It. Pour the hot milk on the
crumbs, and boll two or three minutes;
add the sugar and butter, then the eggs.
well-beaten and last the brandy, 'lnis
ingredient may, of course, be omitted.
If preferred, and other flavoring sub
stituted. Have ready a plo plate cov
ered with puff or rich flaky paste.
Cover the bottom of the pie with a
rather thick layer of Jam; then nit up
with the cold custard mixture. Bake
until the paste Is a delicate color and
the oustard mixture firm. The two egg
whites, remaining from the four eggs.
may be made into a meringue as des
cribed above by "C," and spread or
nined unon the firm custard mixture.
as for lemon pie, but "Manchester pud
ding" without the meringue Is often
served, and tne extra wnit.es misni w
utilized In some other way.
For the benefit of Miss Q. U. I may
mention that there Is an English
Cheese cake" made exactly llKe tne
above except that one cup cottage
cheese is substituted for the Dread
crumbs. The cheese Is measured after
being broken up and rubbed througn a
sieve.
Golden ouddlng one cup fresh white
bread crumbs, sifted through a coland
er. One-fourth pound suet, very finely
chopped, or one third cup butter,
creamed: one-half cup sugar; one-half
cup marmalade; four eggs; a pinch of
salt. Add the crumbs to the chopped
suet or creamed butter, and Bugar and
marmalade. Beat the eggs thoroughly
and mix well wnSi the other ingredi
ents. Place in a buttered mould, cover,
and steam ot boll two hours.
For a plainer pudding double the
quantity of bread crumbs, use three
eggs only, and add an extra table
spoon of marmalade with enough milk
to moisten the mixture.
Another pudding of similar name
but plainer Is made with one-half cup
flour: one-half cup bread crumbs one
fourth cup sugar; one egg; one table
spoon baking powder: one-third cup
shredded suet, measured after cutting,
or one-fourth cup mixed lard and but
ter, or earned; four tablespoons orange
marmalade; milk enough to moisten.
Mix and cook as above.
1 have to thank a correspondent, who
Cage, onions, celery, small cucumbers,
and green peppers. A few nasturtium
seeds may be added, if available.
Let the mixture stand overnight In
salted water; then drain and cover with
vinegar, again letting stand over night.
Irain and press the chopped vegetables.
Mix In for each melon ! cloves, one
inch of cinnamon, one-half teaspoonful
grated horseradish, and one-half tea
spoonful mustard seed. Fill the melons,
sew.them up and let stand over night In
the vinegar used for the chopped vege
tables, with as much more as may be
necessary to' cover them. In the mora
Ing simmer until tender, remove to a
Jar. and cover with vinegar. Drain off
next day; add two cupfuls sugar to
one- gallon vinegar and cayenne to
taste. Boll up and pour over the man
goes. Drain, heat. and scald the
mangoes lor three successive morn
ing?. ,
Filling No. 3 Prepare nine melons
of equal size and let stand over plght
In brine as above. Chop one of them
rather fine and add about the same
bulk of cleaned and dried currants or
Sultana raisins, and half as much
mixed mustard seed and celery seed.
The seeds should be covered with boil
ing water and allowed to stand 15
minutes. Drain thoroughly, and ml
with the currants and chopped melon.
Fill and sew up the melons; and finish
as In the preceding recipes, using a
syrup made with one pint sugar to 3
pints cider vinegar, spiced or unspiced.
as may be preferred. A few tiny red
peppers may be added to each bottle of
pickles. Instead of the cayenne oi tne
preceding recipe. ,
Large cucumbers, either green or
ripe, can be substituted for melons In
any of these recipes. The effect wl'l
be similar though not the same.
Another simple filling, suitable for
peach, pepper, melon, pear or cucum
ber mangoes, consists of equal parts
yellow mustard seed (scalded), celery
seed, grated horseradish, grated ginger
root and two or three cloves for each
mango. Either vinegar-syrup or slight
ly sweetened vinegar could be used
with this filling, the method of finish
ing toeing the same as In the preced
ing recipes. .
gives no name or address, for recipe
for n-arshmallows made with gelatine.
As It is practically the same as the one
first given to Miss J., and as 1 am
rather short of space, I shall not, how
ever, reproduce It at trfls time.
Portland, Or, Aug. 10. Please give,
through the columns of The Oregonlan,
a recipe for preparing candled rose
petals. Thanking you In advance. Mrs.
M. A. Tt.
Make & syrup as for fondant. Flavor
with rose water or rose essence; color
with a little pink coloring-paste, and
boll to the "hard ball," or rather near
ly to the "crack" stage. Dip large
fresh rose petals, one by one, into the
syrup. Lay on a fine sieve or on waxed
paper (though this Is not so satisfac
tory). When dry, roll In confectioners
sugar snd store In tins.
Another method Is to dip the petals
In gum arlbic solution and let them
dry before crystalizlng. This is more
troublesome, but often gives better re
sults. Seaside. Or, Aug. 9. Would it be
possible' for you to give again the
recipe for preserved watermelon rind,
which you gave In the Sunday Orego
nlan a couple of years ago.
I cut it out and tried it and all the
family, ppronounced tt delicious. Un
fortunately I can no longer find the rec
ipe and do not remember the propor
tions. K. S. D.
I am unable positively to Identify
the particular recipe you refer to. Pos
sibly, however. It was the following:
Watermelon rind pickles For good
pickles a thick rind Is needed. Pare
off the green outside and the pink In
side, and cut In shapes or plain slices.
Soak in salt water all night, using
three tablespoons salt to one gallon of
water. Next day wash in cold water
and place In preserving kettle, with a
few grape . leaves. If available. Cover
GLOSSES AND TINTS FOR
LEASE tell me what to do for
light hair terribly streaked with
sunburn?"
"Can you advise a treatment for hair
rotted and faded by salt water bath
ing?'' .
"I "don't want a dye only something
harmless of a vegetable nature 'for
darkening hair dull and lifeless from
neglect Am also anemic."
Here are extracts from a few letters
already received from a Summer girl,
and by the time she returns from the
farm or seashore there will be many
more. So let us have a little talk on
what you must do when you come back
from your vacation In order to get your
hair back to its old prettlness, to get
it up to a point perhaps even more
charming than before.
Let me begin with the first girl, she
of the "light hair terribly streaked
with sunburn." This head needs oil to
replace that whicb has been dried out
of its locks; It needs a feeding sham
poo, massage night and morning. These
will bring back the color slowly, and
for immediate effect something that
gives gloss and a look of life is needed.
This will be supplied by the following
tonic, which if applied to the scalp with
massage will help to hide the streak
lngs by making all the bair slightly
darker:
Sweet almond oil .....1-3 pint
Alkanet root X-i ounce
Oils of mace, clove and rose
1-2 grain each
OH of cinnamon . .". 1-1 dram
Tincture of musk 7 1-2 grains
The alkanet must be dropped pinch
by pinch into the almond oil, which
must be slowly heated In a double
boiler and warm at the time. The root
must also remain in the oil until the
latter Is well colored. The oil is then
strained off, the root thrown away and
the other oils added, with Incessant
stirring, to the first.
The shampoo for this head is best
supplied by raw eggs, which contain
the Iron and sulphur required for restor
ing color. Beat up two eggs, whites
and yolks together. In an ounce of tepid
water, and then apply them with mas
sage to the scalp, rubbing In the water
afterward little by little until the
whole head is - well lathered. Then
rinse In the usual way, and dry Imme
diately near an open window,, but not
tn the direct sunshine. Since the streak
ing is caused mainly, by the natural
oils being dried out of the hair, one
shampoo a month is enough for this
head. The tonic must be used on the
scalp every night until the hair shows
sings of improvement. The girl with
the piebald head must also stay Away
from the sun for awhile, and If she
dries her bair in a moderately darkened
room after the shampoo all the better
for her.
The girl who wishes to restore hair
"rotted and faded by salt water bath
ing" needs to begin with practically
the same things massage with oil, a
nourishing shampoo and a burnish of
some sort which will hide the broken
straw look until health begins to re
turn. The Initial cleasing here Is very
necessary, as facilities for. head wash
ing at the . seashore are not of the
beet, and without a doubt some salt
still remains In the hair. Begin prep
arations for the wash by anointing
the scalp the night before with cantor
OIL Thin it slightly with alcohol, and
massage It well Into the scalp. Then
do the washing the next day with the
raw eggs, putting on afrerwad a suds
made of a castlle soap. Scrape two or
three ttablespoonf uls of the soap for J
l. 1
MOTORS
For Sewing
Most satisfactory labor - saving
device for domestic use
$16.50
Electric
Alder Street,
with alum water one tablespoon alum
to three quarts water. Bring to the
boll and cook until tender. Rinse again
In cold water, and drain. Have ready
a syrup made of good vinegar, sugar
and spices. Ose three pints sugar to
two pints vinegar and from one-half
to one cup mixed spices, according to
taste. Ginger root, Btick cinnamon,
whole cloves, whole mace, and allspice
are generally to be bought ready
this and boll the powder to a paste,
having It the consistency of thin oil
when put on. Apply on top of the
eggs, and massage it into the scalp in
the same way, taking care to get both
out of the hair with frequent rinsings.
The gloss must be put on after the
hair is dried and be applied to the
scalp only. For this thers Is no bet
ter unguent than is supplied by a mix
ture of castor oil ask for the purest
and eau de cologne, two ounces oi tne
former and 1 of the latter. This sim
ple mixture, though not encouraging
an immediate growth of new lialr. Is
stimulating to some extent to the hair
follicles, and it does a good deal toward
restoring the natural color while hid
ing the present fading. Use it every
night for awhile, massaging it Into the
scalp in this way: Beginning with the
two hands over the forehead, move the
fingers in a round and round way;
then go over all the rest of the head
till the hands have met at last at the
nape of the neck. For hair the life
of which has been so killed by sea
brine and sun combined as the second
letter indicates, 15 minutes of massage
night and morning with castor oil and
cologne are by no means too much, tor
the more the scalp Is rubbed with the
fingers the 'more readily It responds
to any treatment, and, since the bad
effects of salt water are very deep
seated, the scalp so hurt needs con
siderable massage to bring back color
and health to the hair.
The letter which tells of hair dull and
lifeless and some anemia is to my mind
the most important of alL for it is cer
tain this girl's system needs a tonic
that will help to color her hair while
strengthening her. Iron and sulphur,
proportions for which the druggist
would better suggest, will do this, and
while using this internal remedy the
scalp should be anointed three times a
week with yolk of egg. The following
day the white may be used beaten up
in water for a little shampoo; or, if
the girl has been careful to rub the
yolk only upon the scalp and it does not
show to any great extent, the wash may
be given at the end of the week. Use
two or three eggs for this, beaten up,
as before directed, in tepid water,-and
no soap If it can be dispensed with.
When the hair Is thoroughly dried it
may be tinted with either an herb tea
or a wine wash.
For the former use two ounces of
green tea and two ounces of freshly
dried gardeft sage, putting the two In
an iron pot and pouring oyer tbem
three quarts of boiling rain water. Let
the mixture simmer till reduced one
third, after which take the vessel from
the fire and leave the liquid In the pot
for 24 hours; then strain and bottle.
Wet the hair thoroughly with this every
night and massage the scalp for at
least 10 minutes.
The second wash is made with seven
grams of sulphite of Iron and a pint of
California claret. Dissolve the sulphate
In an ounce of distilled water, then add
the claret and steep gently for 10 min
utes. Still another darkening fluid, which,
like the foregoing ones, can In no sense
be called a dye, is made of one dram of
rust of iron, one pint of old ale and 12
drops of oil of rosemary. Cork this up
tightly and agitate the bottle dally for
12 days; then, after allowing the sedi
ment to settle, decant the clear portion.
This must be used like the two former
lotions by wetting all the hair thor
oughly and employing morning and
night massage, and if any one of the
three Is used at night tbe pillow must i
Machines
Store
Corner Seventh
mixed; or if you prefer, you may use
one-fourth cup cloves, one-fourth all
spice snd one-half cup broken cinna
mon. The spice may be added to the
syrup half an hour before the rinda
are cooked, or the syrup may be spiced
previously. Cook the prepared rinds In
the syrup until clear: then put up In
cans In the usual way.
I shall be glad to help Mrs. A. K. H,
but have not space to do so this week.
FADED HAIR
be protected, as anything that will tint
the hair will stain linen.
One danger the anemic head runs
with any tinting, however harmless tt
may be. Is it will not "take" the color
ing fluid. So my advice for dull, life
less hair would be to look for improve
ment In the general health and to such
simple arts as common sense and na
ture offers, for the sodas and sharp
soaps that are needed in the wash be
fore the tinting are far from good for a
scalp already starved.
But if the thing is done, remember
that the hair must be thoroughly dried
before the coloring lotion is put on,
and when this has dried it would bo
wise to massage a little olive oil into
the scalp. Any of the three liquids
given will do for black or brown hair,
as darkness is determined by the na
tural shade of the locks. Light hair
that has faded would better be dark
ened with oil and massage, both applied
to the scalp. KATHERLN'E MORTON.
Household Notes.
If a loaf of bread has become stale,
hold It under the water for one second:
then place In a brisk oven for a quarter
of an hour. It will taste like new
bread.
A plain cloth dipped in hot water and
then In a saucer of bran will clean
white paint and not injure it. The
bran acts like a soap on the paint.
To Remove
Superfluous Hair
Dr. Do vail, the eminent pfaytdolan. sstts.
t I.(jTrrr n.wwi tha onhr safe, euro
aid radical cure lor that very common and
objectionable trouble, snperfluousba.
DeMiraole is totally different tromthe
powders, pastes and .other remedies, rmeh
simply break tbe hair oft making It grow
heavier than before after each jremcjral.
Booklet oontainlng full informatkm of thl
remarkable treatment, with testimonials oi
nhyslcians.su rgeons. dermatologists, raedloal
journals, prominent magazines and news;
pamrsTwul be mailed free. In plain sealeq
envlopeT on request to Deitirne'Se CTvjmica,
Co.. Park Ave. and 129th St, New York.
No honest dealer will offer ft rabstttuts
on which he makes more profit peMiraole
is sold at all e-ood stores, including
LIP1IAJ.', wout: CO.
-J
"LAMOKTEi!
--1
Mrt. Nettle Darritaii't tola MmJej Crcnt It Ilia mult
f 25 years practice as a Complexion Specialist, seats the
acknowledgee perfection of Face Creams. Exauisliclr del
Icele, a tree compleiiea taeaotlfier and protector, Its esa
astern a frn!. clear, letntr skin. Sold or lint-class
alrearists. Get a free tangle and leaulj look tt
THE- SKITlMORE DRUG CO. '
151 Third at, Portland.
us: M
A