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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Jan. 21, 1912)
TTIE SUNDAY OTtEGONIAX, PORTLAND, JANUARY 21, 1912. oven a minute to acquire a higrh sticky glase. As soon as they come from the oven, sprinkle on a little more rough crushed sugar. Some bath buns contain a few white Sultana raisins, well washed and dried, before being; added with a little shred citron to the other Ingredients. Just before the flour. If fruit buns are preferred probably one-fourth to one-third cup, mixed Sultanaa and citron, would prob ably be enough. Preserved orange rind la also used by some makers, each maker claiming to have the "original and only" bath bun recipe. 6. You might try coating the part that moulds with melted paraflne. This peels easily from the cut surface and CHARMING HATS IN POPULAR STYLES MADE EFFECTIVE BY COLOR SCHEME Youthful Eollbrim Sailor Shapes Mike Even Plain Faces Appear Attractive Brim Makes Frame for Face and Prevent Any Harshness of Effect Outing Hats In TMs Style Popular. MARIE CROZET HAT IN FRANCIS I STYLE FINDS MUCH FAVOR IN PARIS Taffeta to Be Fashionable This Spring No Straw to Be Used Tricorn Effect in Lewis Chapeau Is Modification of Ever-Popular Mode Trimmings Harmonize Well 32 ; .i It'll irfrr.- may be melted and used again. So the process Is not wasteful. Melted mutton : suet might do Instead. This paraflne method Is not Infallible, but Is often ; successful in keeping mold from cut , cheese, ham or even fruit cake. Per haps some reader knows a better way. The ham should oe kept in a cool, ary place. Let me know when you have "saved up" some more questions. Children's Play Clothes St 'j.v i N I u WOMAN could look at tbta ador able chiptia without a thrill of wistful envy at heart o chle la the dainty model, ao exquisitely delicate In Its beauty, ao becoming; In snap and coloring. The hat Itself Is of pale pink hemp, and droops softly about the face, the brim rolling; back Juat a trifle all around to give a softening and youth ful effect. On this pretty little pink hemp shape la mounted the superb aigrette- plume, made of uncurled os trich In a pale ahell-plnk color that matches the straw. It la a plain face. Indeed, that Is not made more charming; by one of these youthful, rollbrlm sailor shapes, which are almost unlrersally becoming;. The brim makes a frame for the face, and Its softly-rolling; edge prevents any harshness of effect. The hat pictured Is deslg-ned for general wear by young; women and for country and outing; wear by women who require something a bit more formal In type with the smart town-tailored suit of serge of i Answers to Correspondents BT LIU1X TINGLE. Portland. Jan. 14. afar I trouble yea for a f-w more recipes? Prune and ap ple stuffing for geese: and Swedish stuff ing with raisins aad walnuta for turkey. Tae last-naiBd yea mentioned In answers to correspondence oa December 21. Thank ing you heartily. alibi. P. L. C. I AM sorry that the answer to your request has been, delayed. Tour letter got mixed up with some other tapers In my bag the kind of Insub srdlnate reticule which persists In keeping In Its lowest deceitful depths nd Just beyond mortal ken any par ticular article which I want la a hurry. The letter came thus to be over looked until a few days ago. I wish tome one would give a recipe for a bag In which the thing I happen to want Is always on top. In the meantime. howeTor. here are some other recipes which I hope are what you meant: Swedish stuffing for turkey: Two cups stale breadcrumbs, sifted; H cup melted butter. H cup raisins, washed, seeded and cut In pieces: H cup Eng lish walnut meats, broken or very coarsely chopped: salt, pepper and sweet herbs, or sage to taste. Mis in the order given. The above la for a small bird. I do not know whether the mixture is really of Swedish origin. but It waa given to me as such. Prune and apple stuffing No. 1 One- nnarter pound prunes, washed, soaked, simmered until tender, stoned and cut In pieces: H cop rice (uncooked), K cup melted butter. 1 cup pared and chopped apples. Salt, pepper or pap rlca to taste. A hint of cinnamon Is liked by some people. Wash the rice. Boll five minutes In one quart water, drain and rinse In cold water. Simmer in m cups mixed prune juice and water until all the Juice is absorbed and the rice Is fully awollen and tender. Then add the cut up prunes and chopped raw apples, butter and seasoning. If a less tart stuffing Is preferred decrease the quan tity of fruit and Increase the amount of rice. Prune and apple ' stuffing. No. S Mix llchtly together 1 cup smooth apple sauce, rather stiff. 1 cup chopped prunes prepared as above; 3 cups mashed potato or rice. 1 well-beaten egg. 1 tablespoons butter, pepper, salt and paprlca to taate. Prune and apple stuffing. No. 1 Mix 1 cup, each, chopped raw apples and chopped prunea (as above) with J cups fresh made (not dry) bread crumbs, and ' cup melted butter, with pepper and salt to taste. Portland. Or.. Jan. 13. I hare aaved up some more questions, (1 Wat you please tvil me If salt codfish should be boiled, or whether It should be soaked and squeezed and then simply put oa the bark of the store to be heated throucb before ereamlns? :t Should sliced llTer be cooked until It Is biack and hard? The male members of the family like liver aad want It cooked that way. Should It be cooked In a frying paa without any grease? ill The advertisements of baked beans say home-cooked beans are Indlsestlble, I Uae wea-ceoked home-baked beans so much 1 vl ' . ' '..-''''. ' j ' t""Vt f ' -1 I " J : . . : . , . - .. .,. w, , , A. art .i.--niii.i-i i ii n i iriHtl in .r-. in a . mixed wool material. In this Instance the shape Is of blue and red changeable better than the store beans that I thought 1 would ask your opinion. Will you please give me a recipe for the "pulpy augar buns" sold In Charing Croas and other English station watting rooms ? 5 We always buy quite large hama. but find that they get a mold on the exposed parte, we have put them Id the pantry and also down In the basement In the meat sate with the same results. Wrspptng them In the package they came m doea not seem te help. Thanking you in advance, . G. D. 1. It is usually preferable to keep the codfish below the boiling point, as the higher temperature tends to tough en the fibres. When the fish is .very salt, even after soaking. It la a good plan not simply to squeeze It. as you suggest, but to heat it in water not boiling, however, and change the water once or twice until the fish Is fresh enough. Then drain thoroughly and add to the sauce. A good deal depends upon the kind of codfish you' buy. S. Liver fried "black and hard" is certainly not very digestible to say the leaat of it. but It we believe In "equal suffrage" we must allow the male members of the family a vote In table matters. Many people prefer overcooked liver In spite of its al most gastrlc-Julce-proof texture, owing to their dislike for anything approach Ing the flabby rawness of under-cooked liver. A thick half-cooked slice of liver Is certainly horrible to look at or-to chew. Some cooks avoid the extreme hardness of fried liver by parboiling It so as to be firm but not tough, and then quickly sautelng the outside of the thin slices to a rich brown in bacon fat. Ton might see whether this "half measure" meets with masculine ap proval. Pan-broiled liver (cooked In a frying pan without fat) la rather diffi cult to do satisfactorily. but real broiled liver la easily done under the gas broiler. The liver should be dipped In bacon fat or brushed with fat or butter before broiling. Liver broiled "en brochette" on skewers. Is usually good, and usually approved by men folk. Kven If you have not the regula tion silver or plated brochetes or skew ers, you can do quite well with wood en ones, threading on them, alter nately, thin slices of liver and bacon. An occasional mushroom, raw tomato slice, morsel of onion, or green pepper can also be Introduced, If available. Set the skewers across a baking pan. and broil or rook In a hot oven, basting with the fat that flows and aeasonlng with pepper and a little dash of lemon. In this case the liver should be firm and brown but not overcooked. I find that a liver ragout Is often liked where other forms of liver are objected to; and the liver need not be overcooked either. Cut the thin-sliced bacon in one-Inch pieces, try out the fat. slowly, so as not to burn or over cook It. Lift out the bits of bacon while you fry some sliced onions In the fat, being careful to get them a golden brown, not black. Lift them out and brown the liver, cut up In small pieces like the bacon. Just brown it well. don't blacken It. Now put back the ba con, and onions, add some canned to matoesIf you use fresh ones they should be sliced and fried a little first, and add a little water and thickening to make a nice rich brown gravy. Sea son with pepper, salt if the bacon was not salt enough, a pinch of sugar, and a gqueexe of lemon. Cover and get in atraw. with a quill in shades to corre spond. the oven or on the back of the stove, where It will keep Just below boiling j point, so as to make the liver thor . oughly tender and give it a "well I cooked flavor." A casserole Is conven ; lent for finishing the cooking, and for j neat service; but if you haven't one, ; finish it in the spider and serve in a border of mashed or rlced potato, or of ! macaroni or spaghetti. This method i makes a very . "high class" and decld ! edly "tasty" dish, gives really no more trouble than an ordinary "fried liver and bacon meal, and owing to the Judicious use of vegetables, macaroni, eta. makes the liver and bacon "go farther" and both liver and bacon are Inclined to be expensive meats these days. 1. I think that really well-cooked home-baked beans are probably Just about as digestible as the advertised kinds and one can get the exact sort of flavor and seaaonlng preferred. Beans, at best, are not easy of dlges tlon, whether cooked at home or In the factory. Well-cooked home-baked beans, however, are not too plentiful the woman-ln-a-hurry" seldom h the patience, and quite often has not the appliances, for giving the necessary long cooking and correct temperature (ask any boarding-house sufferer), so that there Is some truth In the ad vertisement's claim of superiority. 4. I doubt if you could make an ex act reproduction of those buns, even if you had the original recipe. They really need a baker's oven and skill In handling soft dough. I think they nave some saffron in them, but am not quite sure. The following Is the nearest I can guess" at the recipe English bath buns Four cups flour. one cup milk, one-half cup sugar, one third cup butter, one-half teaspoon aalt, one-third nutmeg, grated; ' one teaspoon fresh grated lemon rind, three eggs, one-half yeast cake. Mix the salt, sugar and flavoring with the flour. Scald the milk and melt the but ter In It. Soften the yeast in one-fourth lukewarm water; add to the milk when It has cooled to lukewarm. Beat eggs. whites and yolks separately, and add to the milk. Where very yellow buns are liked, two whites and four yolks may be used or a little saffron, tooth for color and flavor. Then stir in the flour, warmed and sifted. A little more flour may be needed but the great thing Is to keep the dough as soft as possible, or the buns will not be "pulpy." Beat It well In mixing. then knead very thoroughly. Let rise over night, well covered. In the morn ing, when thoroughly light, turn out on moulding board, dusted with flour and roll, or better, pat and spread with floured knuckles, and brush with softened butter. Then fold several times (to make the characteristic layer-like texture of bath buns). Cut In pieces and mould Into balls, a lit tle less than half the size you wish the buns to be when baked. Press Into the side of each bun a bit of citron rind and one or two bits of crushed lump sugar dipped In lemon Juice. As finished, put them on a greased bak ing tin, far enough apart for them not to touch when risen: or place in muf fin rings on the baking pan. If even shaped buns are preferred. Let them rise to a little more than double in size. Brush the tops with egg diluted In water to give a rich brown crust. Bake 20 to 30 minutes (according to size) In an oven which Is slightly hot ter than for loaf bread, but not so hot as for small rolls. Much depends upon full rising and skillful baking. When baked, brush the tops with a syrup of milk and sugar, and return to the UTCH-play clothes are the privi lege of smart children, but the pretty garments, which are shown in a number of the big shops, can be reproduced at home for half of the store cost. That is, as far as the im ported article is concerned, for there are some domestlo imitations wnicn are quite cheap. The novelties Include frocks, aprons, bonnets and coarse stockings, with which are worn the usual leather sandals. Everything is very Dutch in effect, substantial and amusing, and the sizes of the various articles are S to 8 years of age. Little frocks of striped drill, tan linen or white drill trimmed with a border showing designs of Dutch chil dren can be had as low as 65 cents. If the dress Is banded with embroidery it will cost from $1.25 to 11.95. In style the frocks are much like the square-necked aprons, or else they are In the form of high, long-sleeved smocks, with front pockets made of trimming. The aprons are square or round necked, with the armhole cut very deep and the gay bordering used only about the neck, armholes and pockets, or else' all around. The same drills, linens and crashes are used for them as for the frocks, but, of course, they are only used to protect the usual nice little gown, as over a Dutch dress they would be superfluous. A number of the bonnets, which are short at the back and show turnback front flaps, are of the same textures as the frocks Is only used outdoors, and It would be more suitable for Summer time than now. These frocks and aprons can be made of ordinary denim, prettily worked at the edees with a herringbone In col ored thread. Or dish-towel linen could be used, this ornamented with a band Ing of the Dutch-figured calico whose bright colors would be very effective against the brown of the garment. Again a brilliantly-colored calico. with figures or without, might form and anrons. Others are of coarse white linen. The headgear, naturally. the banding, for all that Is needed is gavetv of color and durability. Home knitted stockings would fill the place of the coarse hose offered for play, although the ribbed stockings young boys generally wear are quite enough The Dutch raiment for boys is ex tremely funny, and when trigged up In such nlay .clothes the little lad or z, 4 or six looks exactly as it he had Just arrived from the land of dikes and clean streets. There is an entire suit in any of the materials used for girls, the body short walsted and funnily plaited Into the belt, the trousers Im mensely full at the hips and coming down to the ankles where they fasten over with buttons. Blouse and breeches are in one, and a deep Dutch blue is the color generally preferred for boys. These garments, and others of character sort, are Immensely useful in the care of children, for when they are in costume, as it were, they are much more entertained than when In ordinary dress. The coarseness, too. of the garments appeals to them, for children are innately primitive and if left to themselves would never wear finery of any sort. A book of Dutch games would go well with the odd little clothes, and such literature can be had in any shop which makes a specialty of children's reading. There are some clumsy Dutch toys too, which would be very useful for whlling away the rainy day or in keeping the youngsters amused while the mother is engaged in some work of special importance. But the eclu cators of children declare that cbll dren should not have the same toys every day. So keep the Dutch rai ment and the Dutch playthings lor an occasional spree as rewards for good behavior or for entertaining company, MARY DEAN. New Chicken Salad Very Dellciona aad Novel Dish for Entertainment. In households where hospitality is frequently extended. It Is an excellent Idea If the culinary department is or dinarily efficient to undertake some of the catering at home from time to time. A considerable saving is one result obtained br the undertaking, but an- other, and sometimes more important one. is the getting away from the some what hackneyed viands which profes sional establishments supply. ' For Instance, Instead of the familiar standby of chicken salad a variation very delicious and much less generally served can be substituted. This is the rule for it: Cut the cold boiled or steamed chick en In cubes and for every three cupfuls thereof have one cupful of English walnut meats. Put the nuts In a pan, sprinkle but lightly with salt, and add butter in the proportion of one and a half tablespoonfuls to each cup of nuts. Cook In a slow oven until they have browned delicately and are heated throughout, stirring when necessary. Take them from the oven, allowing them to cool before breaking them In bits and mixing with French dressing In which they must soak for a while. Add the cubes of chicken and later. Just before the dish Is wanted, celery prepared and crisped as usual, cut in small pieces. To each three cups of chicken add one and a half cups of celery. The sauce Is made In this way: Hav ing prepared an ordinary mayonnaise dressing by the usual recipe (one hav ing raw and hard-boiled yolks in the same proportion is quickest) add the following mixture: Four ounces of cooked Bplnach, two tablespoonfuls of capers, a shallot chopped fine, two- thirds of a cup of parsley and one cupful of cress. These are pounded to gether In a mortar until fine enough to press through a very fine strainer. The Caterer. A Rare Kind or Girl. Life. Miss Scribble The heroine of my next story is to be one of those modem advanced girls who have Ideas of their own and don t want to get married. The Colonel (politely) Ah, indeed, I don't think I ever met that type. D f y lJr I - ' 4 I V - Aril, , j . , ' ' iy -V- ; v v , ' - ". - -- -t v .. v. . j. ,saagssf3fiiinr-in nn tt r- - lainiiinl r Ii siisfi'iif'- i mi i iAFFETA Is to be Immensely fash ionable this Spring, PariB asserts, and many of the new hats are made entirely of taffeta, not an inch of straw appearing. This hat, by Marie Croze t. has the full Tarn crown and upstanding feather of the Francois Premier period, and this type Is being turned out by the score in Paris for I THE IMPORTANCE OF THE FACE BATH -yy BEATJTT doctor declares that 80 out of every 100 women wash T their fnoeft Imnronerl v. Thev use soiled wash cloths, or those which have not been complete ly washed and sterilized,, they give the lick and the promise, and think that one sort of water or soap is Just as good as another. Now the color of the face skin, which is its chief beauty, depends upon the healthy condition of the blood vessels which carry the blood to the skin. These form the finest species of net work, dividing and subdividing them selves until they become so small as to be visible only through the microscope. To encourage these small vessels to a state of activity, so the blod can flow freely through them, Is absolutely nec essary for the beauty and preservation of the skin. As age approaches, the natural tendency of these channels is to wither away, so that the skin is not fed; and this is why the average old person shows a complexion dried out and colorless, in some cases, indeed, like parchment. If a fine complexion is wanted there Is no waiving the need of the blood vessels under the skin, whose minutest branch must bp flushed wita life' changing fluid to keep in health. The beauty doctor who steams your face, who massages it, or applies the sting Ing electrodes, is thinking chiefly of them. And if she or he is really an honest votary at the shrine of lovell ness you will receive afterward very complete directions as to how you must take your face baths; for the tiny blood vessels must have the skin com' pletely cleansed before they can act. The face bath is the most universally employed of all cosmetics, and, prop erly taken. It is the most beautifying. For the greatest enemies to the com plexion are dust and the oil which, hav ing exuded from-e pores, is allowed to sink back into them again. All the Im purities which collect upon the face skin and are allowed to stay there any lengthvof time choke up the pores, so I interfering; with the circulation. The mud'" skin, the pimpled r , may owe its first blemishes to dirt. As the object of washing the face is perfect cleansing, hot water not tepid. mind you must be used at least once a day. Hot water does not encourage wrinkles: in fact, it makes the skin soft, and when accompanied by a good soap it has a deal to do with enhanc ing the coloring. There Is always danger in wash cloths and sponges, as not one house hold in a dozen rays due attention to their cleansing. They are wrung out In a haphazard manner after being used and are hung in some sunless place by the wash basin to dry. The result is they become excellent camping ground for all the skin germs going, the de cayed soap suds and collected skin matter the washing tools hold being a very hotbed for them. Thorough wash Ing and drying In the sunlight and air are necessary for all wash cloths and sponges after one using. It is impos sible to be too particular , regarding them. It Is much better, then, while wash ing the face to use only the hands and fingers, and, besides being more hy gienic, the touch of the hands on the face skin is peculiarly helpful. But wash the hands themselves first when preparing for the face bath and then rinse out the bowl and let the water run until quite hot. Dip the hands In the fresh water, soap the palms and fingers thoroughly and then apply them to the face with a sort of massage but dampening the face all over with the plain water before beginning. Use the four fingers of the two hands. passing them first from the middle of the forehead; then bring them back to the central point with much lighter touches. This movement is for smooth ing out the vertical wrinkles and it must be done several times. Again soap and hand go over the cheeks and temples, using an upward move ment always; after this rub the two Bides of the Jaw toward the ears; rub i Spring wear. Crown and brim of the model pictured are of changeable taf feta In deep blue and green peacock coloring, and the numidian feather matches the taffeta in shades. A fea ture of the hat is the perfect harmony between the immense soft crown and the dashing rolled-back brim. A' modification of the ever-popular tricorn effect Is seen in this new Lewis chapeau, which Is of fine navy blue the double chin, or suggestion of it, in a round and round manner. Then soap all the throat and rub it with the two hands toward the back. While cleaning it at any point hold the chin high so that muscles will be tense. Rinse off with several plain waters, fi at hot, second cooler and so on, and then if a spray is available turn the shower, gradually chilled, upon all the face and neck. The sting of the water needles and the' changes of tempera ture in the bath are delightfully tonic and refreshing to the skin, and the proceeding likewise closes the open pores. Use the soap suds freely in this bath, and take particular pains to scrub the sides of the nose, as the skin here is particularly susceptible to the accumu lations of dust which are the forerun ners of blackheads. A good soap is imperative for th health and beauty of the skin, but the sort used must be decided by the indi vidua!. Old castile, which is rich in oil is adapted to many skins, the French savons hyglenlque are all good, and in some cases or angry eruptions green soap, which Is highly antiseptic, is most useful. But as green soap is very drying to the skin it must not be used more than once a week. For the dis persal of blackheads it is often used, the face first thoroughly washed with the soap and hot water and then steamed. The face steam, so useful in all de fective conditions of the skin, can .be taken In any home without much trou ble. Fill a large china bowl with hot water, put It on a chair or low tabl and sit in front of It, with the head and basin enveloped with a towel big enough to cover the two. The steam Ing must last 20 minutes at least, but whenever the lungs need fresh air put out tne nose and breathe It In. If sucn a bath is taken for blackheads, mas sage the skin afterward with cold cream and then rub it off in patches witn a coarse toweL Many of the little black spots will come out of the pores with this softening and scraping and those which remain must be left to tl.ne, unless one is expert in removing a deep-seated blackhead with a come done Instrument. This utensil can be bought in any drug store, although a gold watch key, sterilized with some antiseptic, may also be used. With every-day face washln'e much harm can be done with the 'wrong movements. Those women who wipe their laces always downward are pre paring the way for relaxed muscles. chops, a dragged-out look. The washing and wiping must always be upward and away from central points, not toward them. Practice a quiet. composed look when attending to any beautlflcation of the face, for habit Is everything In facial expression, and when the skin is softened and relaxed by the bath it is most easy for it to take on the deBlred appearance. Water, like soap, should be free of alkali in order not to injure the skin, so hard well water should always be softened with a little borax before using. Where It is possible to catch the necessary supply of rainwater for these important baths effort should be made to do it, for the sky bath is the most beautifying of all to the complex ion. Winter is always hard upon the skin. and in cities and towns where soft coal Is burned the complexion has much to contend with. In any great city, in fact, it is absolutely impossible to keep the face clean without a complete baxh every night, the nocturnal rite giving the skin chance to recuperate before it meets new dust and wind. But the most elaborate face washing is of little avail without massage, as the tips of the fingers must work the soap down nto the pores, work out old dust and oil and supply the electrical sympathy all the body Is forever looking for. So remember that the season is on for the complete daily face bath, and give some time to it every night, however busy you are. For the "painted lady," or the most dainty users of rouge and powder, the thorough and regular face cleansing will stave off the wrinkles the constant use of these cosmetics in vites. Soft old linen towels are more ap propriate for face use than coarse, harsh ones, and every now and then the woman desirous of a fine complex ion should give her face a sunbaUu straw, with a brim facing of velvet in the same color. The crown Is high and round in the new beehive shape, and at either side, near the top, are poised huge pinwheel, bows of velvet, the tops of the bows meeting In a peaked effect. One of these bows Is In prune color; the other in a deep shade of American Beauty red, and the two reddish-purp.-o tones harmonize smartly with the navy blue straw of the hat. Soft water, air, a bland soap when needed could there be cheaper cos metics? They are all at your disposal. Use them. KATHERINE MORTON. A Moment in Music. t Puck. The madman, having possessed him self of an ax, approached the grand piano. The master sat apart, unheed ing it was the hour for a pupil to enter, and he did not look up. The madman swung his ax aloft, and with all the energy of insanity brought it dowt. upon the keys. "How lacking is your touch," com plained the master, still without look ing up, "in virility!" Whereupon the madman, not too mad to be stung by the unintended irony, slunk away. Lady Baltimore Gingerbread. Washington (D. C.) Herald. One-half pound butter. One cup sour cream or clabber. Two cups brown, dark, moist sugar (sugar-cane, not beet). One cup New Orleans or Porte Rice molasses. One teaspoonful soda. Four cups flour measured after twice sifted. Spices to taste or omitted altogether. Bake in very slow oven and test with broom straw, being careful not to havo batter too stiff. Complexions Flaked Off at Home (From Pilgrim Magazine.) The girl with the poor complexion complains, "I have to touch up my cheeks. I am sallow and a sight, and only my makeup saves me." Now, as a matter of fact, more. women spoil their good looks than im prove them with cosmetics. The prac tice certainly is inexcusable, now that the virtues of ordinary mercolized wax have become known. The mercolldo In the wax has wonderful absorbent powers. It causes the faded or discol ored scarf skin to flake off in minute, almost Imperceptible particles, so gently, gradually, as to cause no in convenience at all. In this way the old complexion Is actually removed like wise all fine lines, pimples, blotches, moth patches or other surface defects. A new complexion appears a clear, smooth, youthful, healthy - hued skin such as no paint, powder or lotion can produce. An ounce of mercolized wax. to be had at any drug store, is suffi cient. It is applied like cold cream. Adv. HOW TO DESTROY THE DANDRUFF GERM BT A SPECIALIST. That the dandruff germ is responsible foi neany all the diseases to which the scalp Is heir, as well as for baldness and premature gray hair, is a well-known fact, but when we realize that it Is also indirectly respon sible for many of the worst cases of catarrh and consumption, we appreciate the Im portance of any agent that will destroy Its powe.. We are, therefore particularly pleased to give herewith the prescription htch an eminent scientist states ne nas found, after repeated tests, to completely destroy the dandruff germ In from one to three applications. It will also almost Im mediately stop falling hair and It has In umerous cases produced a new hair growth after years of baldness. This prescription can be made up at home, or any druggist will put It up for you: 6 ounces Bay Rum, ounces Lavona de Composee, one-half drachm Menthol Crystals. Mix thoroughly and after standing half an hour it is ready for use. Apply night and morning, rubbing Into the scalp with the finger-tips. If you wish it perfumed, add halt a teaspoonful of To-Kalon Perfume, which unites perfectly with the other Ingredients. While this preparation is not a dye. It is unequalled for restoring gray hair to its original color. . Caution Do not apply where hair Is not desired and be sure to avoid tonics ' ing pvlfconuua wood alcohol-