0
TTIE SUNDAY OREGONIAN, PORTLAND, MARCH 12. 1911.
CHEERFULNESS IN SICK ROOM IS .
POWERFUL FACTOR FOR GOOD
Life of Pitirot Oftn Depend Upon Manner of None While Waittaf on El Penon Pleasant Conversation and
Light" Reading Great Aid to Sufferer's Recovery.
ITS a that every doctor knows
that the cheerfulness and brave
heart of the ona who la nursing win
half the battle In many sicknesses. Bo,
aalda from tha undisputed fact that It
Is the part of rood breeding- to bring
nothing bot a happy face and a cheer
ful manner Into the sickroom, cheerful
MM is a curatir measure that we ac
tually owe the sick.
What a difference there Is In the way
people act In the sickroom! There are
some persons those we care for, too
whom It tires us to see when we are
111. and there are others whose brlg-ht
faces, cheerful voices and reassuring
manner seem like cool water to a
parched throat. Of the former sort
was the sympathetic landlady who
came In to see her boarder, who was
laid up with a toothache.
-Oh. dear." she said, shakier her
head rloomlly. "I know Just how much
you are auffertnr- Why. I've had the
toothache myself tbst bad that every
time I shut my mouth It seemed as If
I was coming down on a sharp knife."
Of course, none of us would be rullty
of so awkward a speech, but some of
us come pretty near It In our efforts to
sympathise with the sufferings of oth
ers. If you are not quite sure of what you
are going to say or do when you go to
call on a sick friend, take a few min
utes to plan the conversation before
hand. Think of the pleasant things
you have beard lately concerning the
one who Is 111. or concerning those In
whom she Is interested. If you think
he would care to be read to. take
enough time to select a book that In
terests, but does not excite. Often an
old childhood favorite will give pleas
ure when listening to another book
ould be too much of a mental strain.
-Alice in Wonderland" can be re-read,
a little at a time, even to a person with
adult taste. -Cranford- Is another old
favorite suitable for the sick room. If
you are not thoroughly familiar with
the story you have selected, read It
over, and mark, or note, the most In
teresting passages to read. Till in the
duller parts of the book with a running,
explanatory narrative of your own.
Never read rapidly. Tause frequently,
and do not allow your Interest In the
stery to make you overlook the com
fort of the patient.
Remember that the waking hours of
those v. ho are sick can have but little
..inH .nrl hl armnatlon should
be spread lightly with short breaka for
rest and repose.
Within the last thirty or forty years
many of the problems of the sick room
have been solved by the presence of the
-.trained nurse. The first rule with re
gard to the professional nurse Is easy
to lay down, hut sometimes all too
difficult to accomplish. Get a perfect
nurw. and then give her free rein.
Often the seeming Inability of a nurse
to handle a certain case is due to the
clashing temperments of nurse and pa
tient. Then no effort on tha part of
the family will mend matters, and the
only remedy Is to change nurses. But
' whatever the difficulty, remember that
a trained nurse la always your social
equal. Nursing Is one of tha highest
professions open to women, and to treat
a nurse as an Inferior Is a deep Injus
tice. Phe stands, like the doctor. In a
purely professional relation to tha per
sons employing her.
But even a good nurse is a trial at
times. Servants resent her Intrusion
because they do not understand. And
it Is the duty of the housewife in such
rases to keep things running smoothly.
It Is a nurse's privilege to prepare the
invalids tray: she has also the priv
ilege of using what dlshea sna chooses,
and of helping herself to what provi
sions the larder holds. 6he ought to
have no opposition In this. Remember,
her first duty her only duty In times
of severe Illness la toward her pa
tient. Nurses are taught, and learn by ex
perience, that when one Is HI pretty
oolors and dainty dlshea on the tray
Improve the appetite. 80. If the nurse
asks to use the very choicest china In
the house, and expects to have the pre
cious silver dishes at her disposal, re
member that this Is not a mere whim
of hers, but an actual curative meas
ure. Also. If the nurse Insists on re
washing the dishes used on her pa
tient's tray, do not feel that she has
cast slurs on the cleanliness of your
kitchen. Bhe Is only showing that she
knows, to her patient's good, the value
of sterilization.
When a sliver tray Is used for the In
valid's meal, only a small teacloth.
placed In the center, should be used.
But when the usual Japanned tray Is
employed. It should be covered entirely
The plate should be placed In the mid
dle, toward the front, and around It
the allver. highly polished, and other
.
Next to neatness and cleanliness in
serving the lnvalld'a meals, color plays i
FRFSH AIR AND "WARMTH NEEDED
FOR PROPER PRESERVATION OF HAIR
IT WOULD be Impossible for me to
tell here of all the plaints I am eter
nally hearing about hair. Toung
girls, middle-aged women and old la
dle write ma of their troubles, but no
body takes tha trouble to say a word
more when I talk plain sense. The
tricks and secrets of everlaetlng youth
and beauty are wanted and nothing
more.
Nobody seems to know and. dear me,
bow funny It seems that fresh air.
sunshine and warmth are absolutely
necessary for the health and loveliness
of woman's glory. Of course there are
other things needed, too, enough sleep,
a falrly-tranqull mind, nourishing food,
absolute cleanliness with all the head
Implements.
Take the present season. The cold is
stultifying to the growth of the hair;
the chilled glands refuse their usual
sustenance: In extreme cases the ener
gy of the scalp la so low that the hair
falla in abundance. These are the nat
ural conditions that come with cold
weather. But tbey are not Irremediable.
Care must be taken to offset the cold
with scalp friction, hot air baths and
sun baths.
After the shampoo the head must be
wiped with heated towels until the hair
Is all but entirely dry. The shampooed
person should then alt close to a sunny
window for the reet of the drying, open
ing the window at last for an air bath
or at least IS minutes. During the sun
ning It Is possible to friction the scalp
with a little salt and water or J per
cent alcohol, and so ward off the pos
sibility of cold from the open window.
In Winter many persons fancy that It
Is not necessary to wssh the head often
and where the dust and old oil have ac
cumulated this is another danger to
health and beauty. A scalp with a pro
fuse flow of U may need a shampoo
one a week, but where th hair Is
vsry dry one a month Is often enough
for the bath. Again very thin and
anemic hair may need to be cleaned
three times out of four with a tonlo lo
tion. The hair Is parted all over the
head at Intervals, and the tonic applied
to the scalp with a clean little rag and
gentle rubbing. After this a elean. falr
' lx atiS brash, should be dipped la th
a most Important part. Never place
bright colored or badly contrasting
dishes on tne tray.
After tha meal has been served In as
tempting a manner as possible, never
urge the patient to eat. Never show
the least personal annoyance If she
FIGURE B.
1 - - '
" - "
neglects to taste the dishes you have
spent so much time In preparing. Give
.. 1. i.i.nr. ta eat. and
the pauem - -' . ..i
then remove every trace of the meaL
Do not allow aalt cellars, napkin rings
and such accessories of the table to
stay in tha room from meal to meaL
Drinking tumblers and
glasses, too. should be kept as much as
possible nwaen iroia ,h,,
n v no'veatlons tha
1 nere rw ' "
might be given aa to the deportment of
the doctor In the sick room. If It Is
possible, engage the services of a doc
tor who has the confidence and liking
Physician's part U of greater account
than pleasing ptjiv-.-w -- -
knowledge of the little niceties of so
cial Intercourse.
- . .w. t .ml foremost con
o J,""" ,'yme o f sickness la the
slderaUon In time or sicaness
tonic and brought TnUy through the
locka This proceeding will .s""1
cleanse any but th. most ""dy head.
ror hair scanty through sickness or
heredity the following tonlo can u"4
as a cleanser In the manner described.
Tincture ef eMtaarldas tales-
bOUO ," . " nunrai
aUcrbor... of ammonia
Oil of rosemary . orops
Mix and then add nine ounces of dis
tilled water. , .
For th ordinary healthy head, two
raw eggs beaten up In an ounc of
tepid wster makes a uprb shampoo In
conjunction with a good oastlle soap,
while for the beaJ afflicted with dan
druff there Is nothing better than a
shampoo mad with two. ounces of
green oap and two ounces of eau da
cologne.
And now, concerning that really ter
rlbl scourg dandruff, let me say a
stern word on cleanliness. Nln out
of every ten letter that com to m
say something about this affliction,
which I must tell you Is th rsult of
Ither untidiness or carelessness In the
promiscuous use of combs and brushes.
In the early stagee dandruff la not ac
counted a disease, yet It can always
be planted upon another head through
contact, and In Its worst stages It
causes the most offensive scalp disor
ders. Putting up the hair before It
has thoroughly dried after th sham
poo, using strong soaps, borax, soda,
ammonia and unhyglsnlo hair dressing,
are some other causes of dandruff. Hair
dyes and ateady crimping and curling
with hot Irona are still other causes.
60 the person who would get rid of
this blight must look first for the cause
and remedy It at onoe befor proof
ing further.
Any light case of dandruff may be
cured with the raw egg shampoo, for
the first thing to do Is to get the bead
clean. Green soap, which la an Use p tip.
Is always good with th eggs, and If
with such shampoos one la careful to
sterilise combs and brushes, ta a little
while the trouble will vanish. It I th
lifetime case of dandruff that Is hard
to cure, and when the scurf cakes over
the scalp, as It doee In the worst esses,
this Is painful to remove. The first pro
ceeding In such casee ta to apply a good
oxide of sine ointment. and after sev-
welfare of tho patient, and therefore
there are few demands made upon her
In the rules of sick room etiquette. But
for all that there are a few precepts
which the patient ought to bear In
mind.
Bhe should Invariably show the cour-
tesy of appreciation to all who have
endeavored to help her. And for her
1 n n n reaiton. she
uwn auwu v -
should stifle discontent and Impatience.
The patient who keeps these things In
mind will not only te a pleasant per
son to care for. but will be furthering
her own recovery.
The stifling process, however, ought
not to go too fsr. If the wall paper,
which usually bears an Innocent de
sign of roses, now wreathes Itself with
grinning faces. If a crack In the plaster
takes on new and Irritating shapes, she
should not think It an Idle complaint
to make this Irritation known. Per
hapa a screen could be arranged to
shut from view the offending paper or
plaster and the patient would no longer
be forced to waste in fretting away the
strength which she and her care taker
should cherish. ,'.
PRUDENCE 8TANPISH.
.... 1 wash tha head with the raw
eggs and green soap, putting on the
eggs, oeaten up in icpiu ,.
and the soap afterwards. Other speci
fics advised for aggravated cases of
dandruff are tannlo acid ointment, com
pound Iodine ointment and red Iodide of
.tintmAn nut a verv baa
imibui viii."."u u - -
case of dandruff may also suggest some
.
eeeeeeeeeeeeseeeeeee esse.
physical disorder and internal remedies
be needed. I would advise the patient
In such eases to consult the family doc
tor. My own deslrs here is to empha
size the danger of the scourge, and to
atate that It is more often caused by
uncleanllness than anything else. 60
persons who fear the trouble cannot be
too neat In the matter of Implements
usecTon the hair, and, therefore. If one
member of the family haa dandruff and
the rest are immune, quarantine the
bathroom against the afflicted one's
combs and brushes.
And now let me consider the rats,
cages and false hair with which the co
quette of the day Is forever concerning
herself. I found upon close cross-examination
of 10 friends that eight of
them put on their false fixings In the
morning and .only take them off at
night on going to bed. There may be
a fresh hair arrangement during the
day. but back on the poor overworked
acalp go the false abomlnationa with
out a single half hour for rest. This
Incessant heating of the scalp Is un
hygienic In the extreme. It will cause
dandruff, falling hair, grayness, and
even baldness In spots.
The scalp should be rested by a sim
ple hair arrangement at home, when
as few hairpins as are consistent with
neatness must be used. If one can
give the time up to it. too. it Is a good
thing to let the hair hang down for an
hour or so during the day, for there
Answers to Correspondents
BY LILIAN TINGLE.
TOLEDO, Wash.. Feb. i8. Will you kind
ly publish in Th. Sunday Oregonlan. as
soon as possible, your recipe for a confec
Ubn knoSa a- "Turkish P'" '"k
you In advance. M RB- u-
THERE are several very different con
fections known by that name. I have
no special recipe that I call my own.
If the following Is not the sort of
thing you mean, let me know and I
will try again. Th nougat, made with
glucose and egg-whites, which has
been given several times in this col
umn, is also sometimes called "Turk
ish Paste."
Turkish Paste No. 1. One ounce
.itinn. one cun water, three-quar
ters cup sugar, ' one-quarter pound
finely chopped almonds. one egg
white, two teaspoons vanilla flavoring.
Soak the gelatine In a few spoonfuls
of the water. Boil the rest with the
sugar and pour over the gelatine. Stir
until dissolved; allow to cool slightly.
Beat up with the egg-wblte until stiff;
add the almonds and flavoring and
pour into a greased cake tin to a
depth of three-quarters Inch. When
cold cut In neat pieces and roll first
In cornstarch, then in confectioners'
sugar.
Turkish Paste No. 2. Two heaping
tablespoons gelatine. 114 cups water,
one teaspoon powdered citric acid,
one-half teaspoon vanilla extract, one
half teaspoon lemon extract, two
ounces finely cut almonds, a little red
coloring. Soak the gelatine in one
quarter cup water, dissolve the sugar
and acid In the rest of the water;
bring to the boil and pour over the
gelatine. Divide In two parts, flavor
ing one part with vanilla or rose, and
coloring red. and flavoring the un
colored part with lemon. Add almonds
to each. Mould in layers, letting one
layer cool before the other is added.
Cut In squares, when cold, and roll
In confectioners' sugar.
Aberdeen. Wash.. March 6. At your
earliest opportunity will you give a recipe
for plneappl. ice in which milk or ess
whites sr. used? And can it be simply
packed In lee or must it be turned ss tor
lea cream T Alio I hav. had troubl. witb
th crust In custard pies becoming esgy
and hard to set out of th. pan. It Is only
a recent trouble and I can't account for It.
Can you come to my rescue? Your articles
ar. very Interesting to me as wen as neip-
ful. I will enclose a stamp, so thst if you .
1 m.i m iu ..it. vii 1 j a. au.ii '
thsn pleased. M. C. B.
I regret that I am unable to give
personal answers to correspondents,
though I am always glad to answer
questions in this column. In regard to
the Ice. you will And It best to freeze
It by turning, as for Ice cream. Freeze
the liquid to a mush, then add the
whipped egg and finish freezing. Then
pack to ripen. If milk is used with
out the egg, freeze the sweetened milk
to a mush, then add the fruit Juice.
If fresh pineapple Juice Is used, scald
and cool it before using with milk or
eggs, or the ferment in the Juice may
act upon the proteid material and give
a rather bitter taste and watery con
sistency. This precaution Is some
times necessary with canned pineapple
Juice.
Pineapple milk sherbet Three cups
milk, one cup pineapple Juice, one and
one-half cups sugar. Juice of one large
lemon. Freeze as directed above. If
preferred two cups milk and two cups
scalded and cooled pineapple Juice may
be frozen to a mush and one whipped
egg white may be added with the lem
on Juice. . Finish freezing and pack
to ripen.
rincapple Ice with egg Two cups
water and 1 and one-fourth cups sugar,
k.n.j it w.tn..A ,nH nnlri. Add the
UUHCU AM HilUU WD " -
Juice of two to three lemons, one can
grated pineapple ox pineapple juice
and two cups water. Mix well, let
. 1 v. .... in uAiiMilnff the nine-
IWI1U, IMVU o
apple thoroughly and freeze to a mush.
Add one wnippea egg wnne aim mmu
freezing. If preferred, one and one
half cups sugar may be used and two
egg whites added as above.
In regard tothe custard pie, I think
probably the difficulty lies with the
temperature of your oven, which
should be rather hot at first, so as to
cook the under crust and slightly cook
tho lowest portion of tho custard be
fore the Utter has time to oak
throuth. The heat may then be
Menus for One
Week
Tuesdny.
Green pes soup.
BrofUd chops. , Mashed potato.
Buttered psnnlps. Lettucs salad.
Appl. Betty, cream.
Coffee.
soup.
Braised beef, brown potatoes.
Appl. and nut salad.
Rice roerlniru. pudding.
Coffee.
Thursday.
Brown soup. "
- i. Sweet potatoes.
Slewed tomstoea Field .sled.
Caramel cherlotte.
Coffee.
Friday.
Lima bean soup.
Baked smelt, ssuce piquant.
Potato puffs.
Russlsn sslsd.
Chocolate pudding.
Coltee.
Saturday.
Noodle soup.
SwtM steak, scalloped potato.
Com pudding. Orang. salad.
Jelly putts.
Coffte.
Sunday. .
Celery soup.
Veal In casserole. Sweet potatoes.
Canned asparagus.
Tomato jelly salad.
Haahmallow pudding. Wafers.
Coffee.
Maaday.
Lentlll soup.
Spanish omelette with minced veaL
Scalloped potatoes.
String bean salad.
Orans rice
Coffee,
Is always a certain amount of bead
moisture that collects, and If this dries
In the locks it rots and sours them.
There are always stockings to darn,
some little thing one can do In neg
ligee, so the home Vomen have no ex
cuse for not seizing upon this extra lit
tle help toward the health and beauty
of their hair.
Massage, too. is needed for looseness
of the scalp, for the moment it gets
hard and tight the growth of the hair
Is less rapid and the hair Itself 'less
beautiful in color and burnish. The
little friction needed is a simple mat
ter, but it should be regularly employed
for good results. During the day air
ing, then, or at night before the hair
Is braided for bed. do this 10 minutes
of finger-tip rubbing with the faith
fulness of a religious rite. Part the
hair in sections, and then put finger
tips together on the scalp and work
round and round, pinching up the scalp
as the last move with each section
treated. This Is the scalp's exercise,
and It Is one of the most necessary
rites In any hygienic treatment of the
hair that is to say. common sense
treatment. Finally, let me say that an
hour's sitting ln'a very warm room,
with the hair hanging, one a week,
helps to keep down the chilling tenden
cies of Winter. If the heat is made
by a stove, put a pan of hot water on
top so that the air won't be too dry.
KATHERINE MORTON.
slackened a little, so as not to over
cook the custard and make it watery
and full of boles. Let the greatest
heat come from underneath at first.
Be sure to let out the air bubble some
times formed between pie plate and
crust in lining the former. Brustilng
the crust with egg." white Is some
times helpful, aa this hardens before
the custard. An unsuitable proportion
of eggs and milk is another cause of
difficulty with custard pie.
The following directions for cooking
artichokes are given at the request of
G. C. L. M. (Medford, Or.):
Boiled artichokes Cut off the stem
close to the leaves. -Remove outside
leaves, and with a sharp knife remove
the "choke" in the center. Clip the
hard tips of the leavea and tie the ar
tichoke with string, to keep It In good
shape. Let lie one hour In cold water.
Drain and boil SO to 45 minutes in
boiling water, salted and slightly acid
ulated. Take up. drain upside down,
and remove string. Serve with Becha
mel or Hollandaise sauce. Artichokes
are also cut in quarters, cooked,
drained and served with sauce ber
nalse. By this latter method the leaves
cannot be drawn out separately and
eaten from the fingers, as is usual
with whole artichokes. The firm arti
choke bottoms are sometimes served
separately. Boiled artichokes may also
be served cold, as a salad, with mayon
naise, either on the center or on the
side.
Fried artichokes Prepare as above,
but trim more closely. When cold, cut
In quarters, dress with French dress
ing and chopped parsley; or with pars
ley, pepper and salt; dip in frying bat
ter; fry In deep fat and drain on paper.
Stuffed artichokes Trim closely and
boil as above, though not quite so long.
Fill with a fine chicken forcemeat, and
bake in a moderate oven, basting often
with chicken broth or milk.. Thicken
and season this latter to make a sauce.
Arrange the stuffed artichokes on a
serving dish a'hd pour the sauce over
them.
I wonder If this Is anything like the
corncake "G. C. L. M." asked forT One
cup sifted bread flour, one-half cup
yellow commeal, two level teaspoons
baking powder, one-half level teaspoon
salt, one and a half tablespoons sugar,
one cup milk, one egg. two tablespoons
melted shortening. Heat the milk with
the shortening and pour over the corn
meal. Let cool a little, then beat in
the rest of the dry ingredients and the
egg. Beat very thoroughly and bake
In hot. well-greased muffin, pans, or in
a square baking tin. About 20 min
utes In, a quick oven should be enough.
Portlsnd, March Pleseo glvo recipe for
cheeee balls, to nerve with ald course.
MRS. D. E. A.
On and a half cups mild grated
cheese, one tablespoon flour, one-quarter
teaspoon salt, a few grains cay
enne, whites of three eggs, sifted
cracker dust. Mix the cheese with the
flour and seasonings. Fold in stiff
beaten egg-whites. Shape into small
balls. Roll In cracker meal, fry in
deep fat and drain well on paper. Serve
list.
Bridesmaids' Fashions for
Spring Weddings
SIMPLICITY Is to be the order of
the day for the costume of the
Easter bridesmaid. White and ap
ple green, pale pink and blue, and
mauve and blue are some novel color
combinations, but the little frocks
showing them are almost childishly
modest. Satin or silk slips, veiled with
chiffon and marquisette, are made with
rather short-waisted bodices, at the
back of "which an immense bow is
sometimes placed Just below the Bhoul
der blades. This butterfly or obi for
It has rather a Jspanese stamp may
dangle with sah ends, and it Is always
needed for the straight line If the girl's
figure Is not slim. Some of the- frocks
have the necks cut out in a little V
back and front, and there are sure to
be lacy undersleeves that fall short
of the elbow, whll upon the gauzy
tunics shirring over cord is much used
to hold In the bottom In some man
ner or other.
A very decided effort Is being made
on the part of 'makers tq Introduce
more material In gowns, but as yet the
change has not reached bridesmaids'
frocks, for they are all of the skimp
iest sort. The smart length Is about
an Inch above th floor, though a gath
ering of very young maids may wear
frocks still shorter. The prettiest ef
fects are made by having a single
scheme for material, color and make
of the frocks.
The wonderful novelty marquisettes
and bordered muslins now on the mar
ket are Just the textures for a gown a
girl has to wear afterward, and with
simple ribbon can be elegant without
costliness. Some exquisite marquisette
weaves seen recently were in faint hair
lines stripes on a white ground, apple
pink, azure, spring green, and mauve
being among the most desirable colors,
which colors were exactly matched by
the sweet-pea bouquets used. In mak
ing up a patterned material, it 1 nec
essary to have some plain trimming, as
the figured and striped goods are not
used alone, but the colors required can
be found In very charming silks of an
inexpensive sort, and the allover laces
or figured nets the gulmpes and under
leeves call for can be had at all prices.
Satin or kid shoes must match the white
or color of the gown and gloves be of
suede In pure white. But the head cov
ering may be a wide-brimmed hat, a
cap of tinseled net or a wreath of
posies or leaves.
A very springlike shepherdess effect
was shown In four bridesmaid gowns
recently turned out by Paris makers.
The undersllps were of a thin whit
silk trimmed with scattered wreaths,
about the size of a saucer, of tiny pink
rosea Over these fell tunics of pale
blue chiffon, which mellowed the flow
er until they were th dimmest blush.
The broad hats were wreathed with
the posies held by a vast butterfly of
Ronton
I UN
GOBS
PVERY' dayTmore-ancf
more women are learn
ing the'wonderfuLvirtues
of this matchless corset.
'The f trade-mark name
BON TON (meaning
good tone or fine form) has
become favorably known:
among all fashionably
gowned, beauty-loving wo
men everywheree It is the
corset sensation of the hour,.
.MODEL 965 PRICE 5
AtLh
A -thj
ISti ,
the little niceties!
lat make .for
the -
well-being and contentment
of milady will be found. in
BON TON corsets.
In short, their charm ancl
rgrace are irresistible the.
very keynote of corset
fashion. A distinctive,
model for'every figure In
batiste or coutil. Askjor
the BON TON..
;model 901 -Priced
BON TON Corsefsaresoldlylea2ingdedlerS'
from $3 to f15. If you cannot procure them,,
we will send postpaid on receipt of price
Royal Worcester Corset Co. RoyaVWo?t?r griff Tto J
28 Geary St., SAN FRANCISCO and Adjusio Corsets 3 and '5
Expert
Fitters
Olds, Wortman &,Ring
Principal Distributors for Oregon
of Royal Worcester and
on Ton
thin white lace, and there were small
knots of the buds on the blue slippers.
This arrangement could be carried
out In quite cheap materials, for there
are both chiffons and silks at 60 cent
a yard, and as the veiling hides the
roughness of cheap flowers the most
Inexpensive sorts are possible. In fact,
on examination the posies on the
French gowns were no better than
those sold anywhre at 25 cents a
wreath. With fine frocks the little
mop caps of lace and tinseled net are
EI
Mi
A J
THERE is a subtle
charm and grace about
all DON TON corsets
which appeals to your finer
tastes and excites your ad
miration and fancy.
BON TON corsets are
absolutely without a rival,
each model an original con
ception of surpassing excel
lence in every detail. Just
try a BON TON and see.
Model 944 Price 56,
Corsets
Guaranteed
Corsets
very charming, but the wreath inaug-
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uiaicu v i l j i i " . -
tls newer than anything. The greenest
or ivy or ruse icuvco u v
else tinseled leaves of gold or sllvei
according to the gown.
White roses and lilies of the valley,
tied with a ribbon the color of th
gown,' are a new combination of flow
ers for the bridesmaid's bouquet, and
for a yellow and white or pale greec
and white gown scheme daffodils and
yellow tulips are charming. j