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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (March 3, 1912)
3. 1913. 9 , THE SUNDAY' OREGONIAN. PORTLAND. MARCIT CONTROVERSY DEVELOPS CONCERNING WINIFRED STONER, PRECOCIOUS CHILD Mother Say Girl of Nine I Obaervini Professor. Thin Not Duchesa of Westminster One of Wealthiest Women Olive May, Gaiety Girl, to Wed Title She May Be Marchioness. NEW TOISK. March I. 6pciL A llTrly controrery has dovl opJ orcr the precocity of tittle Winifred Stoner. This llu: lrl cf who Iitm In rittabar ha already lubl!sh-l a volume of poetry and :ak five lamruases. At a recent mlrntlfic meetlnu. Trofreeor M. V. O'Shea, of the 1'niverelty of Wlecon In, exirrasrl the opinion. baied on ih observation of Mlsa Utoner and other, that -preco-lou children do not observe people ami nature a much aa children untrained In book knowl edge." To this lire. Stoner. ttie mother of ilttie Winifred. tak- exreption. She uyi mat aa a baby. Winifred used to Naerve the ahella on the (and. not for their brhtnea. aa roost children would, tut to comment on their forma tion. SUe says that although Wini fred can dlicourie underetandlnjtly on mvtholuKV. literature, history, etc.. ehe Is a simple child and takes a lively In terest In her ioUs and In playing with other children. The Pucheaa of Westminster was TonManro Cornwallla West. 8he wan Answers to Correspondents BT MLXAX TINGLE. PORTLAND. rb U Will vu pleeee la form me. lMub Tee Ornnieo. how tbe lA-tarh hmut.-hej lue,hoii er eep k)B l.li:l ft foiflt. mn-i wht aise Initial It should t nitrolJrt with? Alec In Kniny e luncheon oo a tol!v i. S i custom rjr for the h" to err. vr thnntd td irsld pass erthlns In In it'Muel port fi? If aolti : Kver or hot Hlh r4. how is ! r.hl-d tal-top p'e ati from becoming mmrrrd. the dolitaa. ' ef -Bm. ere to proioctioB at a:l? T-ni hve etrrn me so murh valuable iTfi.rmu-a ttrueh your rrlnitu end 1 lu-t I ti not Imp-oatns. Tankin( you MKS D. O. B. Tilt: small napkin may be folded . jare or oblong, aa beat suits tbe ".-rs'-irs" of the table; there la really no ut rule. Nor Is there) any flsed rule as to ! site of Initial. Two tnr.h tr.mals are oftn used, but tet ter larr cr mai:er are aUo.seen. Much rfei'er.ts upon what letter the initial Is. s.n.-o some letters seem more effective than ethers In certain slses. The klnj of crlpt used must also be) considered in deir-rnitnlng the eiact ise of anv InltiaV (Vwl proportion I and suitability are the best test of any ' decoration. A lwo.ii.ri Initial In on tyle and letter m:i:ht be admirable); and In another t)l and letter, quit the reverse. Russian stvlsx where a!! food Is et Jn In Individual portions: Kngllst .!. where the host serves, or com promise style, w nere any handsome, e.i:y-srved ceurs may he served from e table, while the othsr course are rird from the side, would sl be e-iually "correct' for a dolly-set lun.-h-e'n The dotslv point Is efru-leney t kii t -r. una a well-trainej meld an-t r t t w manv guests for her to al ien 1 trover' lluss;an rvioe Is pre ferable. j living the hostess more tree fur conversation; but with a Brrr. or un.k.lld rrald. or wltu too rnar.v si M, s t s lor eas service, or with -m ,ti' I at all. Itus!n service, would e. de.;.le,t;v "mrorreci," and comprom l-e or Krl:-ll service woulj prohib it 'e a more satisfactory and "ele reeult. rnIi1 style lends to wards trformal'ty. and is supposed to express i-ore cordial hospitality than ;;t;-in st)le. and Is therefore very luiui k for small luncheons of for the hostess without a ma:d. The comprom-i-e st le. as the name Implies, lie be tween Uie two. and tends to make serv ice ew-irr for the maid, on the on hand, tt l for the hostess on the other hacd. There are asbestoa table mats. In all sises. whic.i may be rleced under dot- I os to protect the table wnen a not) dial Is served. There are also dollut with a sort of lip pocket, for the re- f eeption of such protes iors. 8om of j the- asbestos mat are Inclined ta be I rlumsy; but very neat thin one can b j attained at moat of the large depart ment stores I am glad you find this eotiisrn tieeful TSw following direction for making puff pas'e patty -sheila ara given a reply to Mrs. A. ( I'ort lan.1 : La iual weights of pastry flour I m) I., r " famous before her marrlaire aa one of the three beautiful Cornwallla West girls. Her husband la one of the wealthiest public men In Enicland. lie owns about JO. 000 acrea In the country and S00 acrea In London. lie has two country houses and a city house. The Duchess has one daughter. The latest London beauty to Invade the Vnlted Plates Is Elaine Inescort. She Is to support Mme. Slmone. the cel brated French actress who has been meetlns; with (treat success In this country. Miss Inescort first at tracted attention seven years aeo In "The Iarlin of the Gods." when she succeeded Lena Ashwell In the leading role, rilnre that time she has appeared In a number of Important parts with great success. Her first appearance In thla country will be In the new Rostand play. "The Lady of Dreame." to be put on by Llebler Co. Olive May may some day be a Mar chioness. Olive haa caught one of the British "Johnnlea" of title and Is to become I.ady Victor Paget. Her and shortening. Butter Is best, but many bakers use half butler and half lard or other shortening. Usually one cup butter weigh one-half pound, and two level cup flour, measured after sifting. will alao weigh one-half pound. Room and utensils must be cool, and there atiuuld be a cool slab for rolling and some means of chill ing th paste between "turns." Wash a bowl and spatula first in boiling then In cold water. Fill the bowl with eol.1 water, and In It work th short ening until sll the butermllk Is ex tracted and the butter Is of a waxy consistency, smooth and firm, yet very Pliable. Pat It In a cloth, to free It from water, and shape Into a squar flat cake. Sift the two cup flour with one-half teaspoon salt: mix with Ice water to the wm consistency aa the butter, and knead on the slab dusted with flour, until smooth and elastic. r-ome French cooks use a little egg yolk or cgsr while In the water for mixing, but thla Is not absolutely nec essary. Cover and let the paste stsnd for a few minutes: then pat and roll out Into a rectangular shape- Roll lightly, and on no account use much f'.our. or allow the paste to stick to board or rolling pin. Success with this paste depends almost entirely up on skill In handling, and us of cor rect temperature In mixing and bak ing I'lac the pat of butter on th paste: fold the paste over, so lhat the butter la inclosed with a considerable amount of air. Wet Ihe edges of the paste and press down well, that neither air nor butter escape. Fold Ihe loos ends of paate over and under so as to have perfectly even layers. lat with th rolling pin. to avoid breaking the big air bubble, and roll out Into a long rectangular trlp. Fold In three and set away to chllL The rolling out and folding I called "giving It one turn. riace) again on the board, with the three edge toward you; roll out. and fold again; and again let rest. Olve Bee or six "turn" In. all. chilling be tween each. If lha rolling la don carefully, eo as not to break the lay ers, you will have, at the end of th fifth turn (SxJxlxliK J4 thin lay er of floor dough. Hi thin layer of butter, and tl larere of cold air. Put suddenly Into a hot oven, the air ex pands, the butter melts, the water In the past is converted Into steam and the paste "runTs" In thin flakey layers. If the rolling Is badly don, or th butter so soft lhat It runs Into tha paate. or the pate so soft the batter breaes through and the air la let out. baking will simply give you a hard doughy, greasy masa. It Is difficult to glv printed In struction for handling. Gt som on to give you a practical leson- Whn th past haa had tha last "turn" roll It to one-fourth inch In thickness and for patty shells cut with a plain or fluted cutter In rounds of suitable alsa. Cut th centers from half tha numbers of rounds. Brush th plain rounda with whit of egg beaten in an equal quantity of water. Place) one of tha rinse above, and press, so that they stick together. Chill for half an hour, then brush th top with egg-aad- , K VIM Mil .'. .. .,' V-i- I i ... -1 husband to be Is the heir of the Mar quess of Anglesey and several years her Junior, olive has been throwing the frozen British smile across the footlights at the Gaiety Theater for several years, fine has also appeared In New York. As most of the Gaiety girls are marrying titles. It keeps George Edwardes busy supplying their places with new and worthy candi dates for coronets. The Duke of Sutherland is said to be considering permanent life In Canada. The Duchess, who was the eldest daughter of the Earl Rosslyn, is much Interested In the social question. It was she who persuaded the govern ment to take up the question of lead poisoning In the potteries. The Duch ess has written several books. Includ ing a volume of seven love stories, and she la said to be at work on a play. e Mrs. Albert B. Commlns, wife of Sen ator Cummlna, of Iowa, was Miss Ida L. Golberg. of Michigan, and was mar ried to the Senator In 1S74. In her home city, Des Moines. She is a leader In social and philanthropic circles. water and bake about 2S minutes In a very hot oven. Protect the top of the paste by a paper or aheet of tin until the pastry ha attained Its full height. Turn If necessary, that it may rise evenly. When well risen, push a sec ond baking sheet under the first, to prevent undue brownlns" on the bot tom. The hot oven is necessary to secure the sudden expansion of the cold air enclosed between layers. If prop erly made and baked, paste cut one fourth inch thick sho-ild rise to nearly two Inches high; so the patties should be quite three inches high. Sometimes the patty shells are' cut from one-half Inch thick pastry, and the Ills are simply marked and cut half through. These are removed when baked. Then tho ins de paste usually under naked, is scooped cut aud the patties are returned to dry a little in the oven. This paste is highly Indigestible and Is used for patties, vol-au-vents, "Lady-locks," and various fancy tarts and "small pastries." When once the "knack" of rolling and skill in bak ing Is acquired, puff paste is more easily made than might appear from the length of these directions, but since few people, except school girls, really rare for such rich, indigestible material, (one so often sees patty shells left uneaten, after the filling haa been disposed of) puff psste Is not very valuable for home use. and Is seldom worth the cost of time and ma larial involved. Seaside. Or.. Feb. 37. I wonder If my eye sisbt is poor, fee seervhad The Oresonlan for the article en cream puffs, apoken of la your regular roluma. bat could not And It. I am interested. Ir I want to know how to make a certain cream puff ehU which la made with ear. white and sugar. la It th elusive cream per? article? If not. would I you please help me? Another thins. Mr cookies spread arter patting them In the oven. The doush will esem terr stiff to me and when baked they lasts good, but they do spread. Should I add mors flour? 1 ba been afraid of making them tough and heavy. I usually try plain sg rookies er hermits. I have do en to teach me. Thanking you for your ry helpful article. ilKS. J. 8. Wo 1 me! Tours la the fifth or sixth more or less Indignant letter de- minaini iuubv eiueivv oraui puna. a , wrote ine article iat week, out some how It seems to have been crowded out; and J am warned that I should never make rash statements about what will or will not appear "in other columns." I am duly repentant: but. Ilk the man who came from Peebles, "sure 's death I cud na help It!" However, this week, I think nolle, please. I only "think" you and other Inquirers may find the cream puff directions In another col umn. If not. don't blame me: tbe thing must bavs "gorn and lorst Itself." and I'll try to write another next week. Cream puff "made with sugar and egg whits" ara not Included, however. Do you mean meringue shells or "kisses" T If you will describe lust the kind you mean, t shall be glad to at tempt a recipe. I can hardly tell whether th trouble with your cookies Ilea In th making or baking. If they ara tha "dropped f rom-a-spoon" kind, they are Intended to spread. If they are rolled and cut. they should not spread vry much. If tby taat good and are firm enough to roll, you might try what a different baking temperature would do. Falling I this, try a little more flour. It is. how ever, rather difficult to prescribe for . unseen cookies of undefined formula, a though I ahould ba only too glad to ' help you. Let me know if you want any other cookie reclrea. Actually, however, given "knack in rolling and baking, good cookies csn be made from almost any good cake batter by adding 'flour to roll," or for "drop" cookies "flour to make a stiff drop batter. Portland. Feb. 28. Wltl you please give directions for making orange marmalade.. I have my orangea waiting for a recipe, a I mislaid th one I had which waa a very good one. I don't Ilka the bitter kind. I think 1 soaked the sliced oranges over night. Thanking ou very much. L. C. B. Orange marmalade can be made lesa bitter (1) by taking off the peela and soaking them over night in salt and water, then "freshening" by changing the cooking water until no sslt taste Is left: (2) by scraping the white part from the peels, after cooking and be fore cutting up: (3) by using a smaller number of peels than of fruit; (4) by using a more or less large proportion of lemon, either Juice alone or both rind and Juice; (S) by using only tha pulp and grated yellow rind, rejecting the white part; (6) by adding- apple Juice to the marmalade. Any method that rejects the white part tends to lessen not only the bitterness, but the "Jelling" property of the marmalade. Tou might try tho following: Orange Marmalade. To every pound of oranges, allow the Juice (or whole fruit, as preferred) of one large lemon with one quart water and one quart sugar. Wash tho oranges; remove the rind. In quarters; soak the rind In cold water over night: In the morning, drain and cut (with scissors) in fine shreds. Part or all the white pulp may be scraped away, but the marmalade will not then be ao firm. Cover the shred peel with the water, measured, and boil until the peel is quite tender. Then add the sliced pulp, from which all possible tough membrane haa been removed Some makers prefer to squeexe the pulp on a glass squeezer before removing the rind. This gives a clearer but thinner marmalade. Cook pulp. lemon Juice and tender peel together a few minutes, then add the sugar, and boil until it skins" when dropped on a cool plate. Tou can taste, when nearly done, and add more lemon Juice if you prefer It. Let me know if this does not sound like the kind you want. I have an enormous number of marmalade recipes all good In their own way. all dif ferent, and each declared "the only kind worth making" by some household authority or other. Tastes differ so much in regard to marmalade. The following Is the recipe for grape sponge, asked for by Miss M. P. (Port land), last week: One cup grape Juice, one cup sugar, the Juice of one large lemon, three egg whites, one-half ounce or one-quarter package granulated gel atine, softened and dissolved In one fourth cup water. Be aure the gela tine Is thoroughly soaked before dis solving over hot water. Dissolve the sugar In the fruit Juice, and strain the gelatine into the mixture. When cool and Just on the point of setting; add the egg whites, and beat all until light and atlff enough to hold Its shape. It may be molded, or piled lightly, or served In cups. Garnish with whipped cream. The color makes this a suit able dessert for a violet or crocus luncheon. Other fruit juices may be similarly used. I regret that, owing to lack of space, I must ask Mrs. C. V. B. (Portland). Mrs K. W. B. (Toncalla, Or.), Mrs. W. C. il. (Portland) and Mrs. R. B. J. (Portland) to wait until next week for their replies. I thank Miss L. McM. (Eugene) for her letter and recipe, which I hope to print later. Buffet Recipes BAKED HAM. SOtTTHERN STYLE Get a IJ-pound Virginia ham and clean it thoroughly of all mold and dirt; wash It off with aoda and i water and rinse several times. If the ham is hard and old soak It for 12 hours In cold water. Dry It and put it on- In boil ing water to cover the ham by about three Inches. Cook slowly, never allow ing the water to come to a hard boll. When half cooked take the vessel off the fire and allow the ham to cool in the liquid. The next day skin it and cover the top with brown sugar half an Inch thick; stab the ham with three cloves and put three bay leaves on top; then put it In the baking pan with one cupful of the broth water or one of sweet cider. Use this liquid for bast ing, renewing It when cooked away, although first heating the water or cider to boiling point before putting it in the pan. Baste every 10 minutes or so and cook the ham until tender. Serve cold, wlthva cut paper frill around the bone nd with little ornamentations of currant Jelly over the fat of tne top. PRESSED CHICKEN Fill a ham boiler with enough water to cover two large chickens, and when putting in j the chickens add two onions, a ian;e spoon of Worcestershire sauce and sev. eral sprigs of parsley. Boll slowly until half done and then put' in salt and blade pepper. Cook the chickens until thoroughly tender, then take off all skin and chop the meat tip very fine; season then with more salt and pepper, if needed, and sprinkle through the meat a fin dust of fresh chopped pars ley. Press the meat down as closely as possible in a mold and then strain the water In which It has been boiled, taking off grease first, and pour It over the chicken meat until a little of the liquid remains on top. Cover the mold, weigh down the lid with a heavy object, and set away to cool. Then boil up the rest of the chicken water with a veal hone to give it further aubstance, skim this of grease and let it -Jelly. wnen serving ins pioooeg j nament the top with strips of ths Jelly or Irregular blobs; put the same around j the mold and add sprigs ot iresn pars ley and slices of lemon. MIXED VEGETABLE SALAD This may be made of any green vegetables, but In the smart restaurants the chefs put the following things together: French lettuce, endive, cucumbers, cel ery hearts, green pepper, asparagus tlrs, pimentos and sometimes string beans. A nest Is made of plain lettuce, the endive Is cut in fine strips, and if tha asparagus or string beans ara of the canned sort they are first wsshed off with fresh water and then thor oughly drained. The cucumber is cut In paper fine slices. All of the ingre dients are put together In a mixing bowl and tossed lightly In a French dressing olive oil, vinegar or lemon, alt and cayenne. Unless requested not to do so, the French chef also adds a taste of garlic or onion. When served this salsd lies In the nest of lettuce leaves with a border of sliced cucum ber or radishes cut to look like fuchsias. SALAD OF CALVES' BRAINS WITH TOMATO JELLT Blanch the brains by letting them soak In cold water and salt for two hours; take them out, akin, dry thoroughly, and drop them In salted boiling water; let cook for 10 minutes; chill and put them In th ice box. When serving, cut the brains In slices or dice, and heap them on a lettuce bed French dresslngshrdluetaolnshrdluupu after they have been tossed In a French dressing. Heap the top of the dish with blobs of tomato Jelly. Make the Jelly in this manner: Soak a box and a half of gelatin in enough cold water to cover It. Then put ' on quart of tomatoes on to stew with head of celery chopped fine, a little I parsley, salt and cayenne. Let this boll j for 20 minutes, then pour boiling hot over tha gelatin; strain at ones and pour la a mold, putting it In the Ice , box to congeal thoroughly when cool ' enough. The tomato Jelly may also I be cut up in squares snd served as a ; sepsrste salad with plain lettuce and mayonnaise. But of course It needs to come Into the room In a very cold p condition, or It would soon melt. WQPp WISE WOIW DEAR MADAM: It isn't always fair to blame a dealer for trying to make you buy some other corset when you ask for the Nemo. Mer chants are in business to make money, and as much of it as possible. Furthermore, some merchants actually don't know their own stocks well enough to distinguish between REM. NEMO SERVICE and its imita tions. Some others care only for the extra profit which generally goes with bogus merchandise. On the other hand, we have worked for years and very successfully, thank yon to give women better corsets and greater corset-values than they ever had before. It is our purpose to serve the public, and that's why we have fixed the retailer's profit at a fair living figure eo that Y0V, madam, shall get FULLEST VALVE for your money. As we have already told you, some dealers fortunately not very many attempt to defeat our purpose by trying to make you buy other makes, on which the dealer may collect 100 per cent, profit from YOU. If your dealer ever tries this on YOU BE A WISE WOMAN! Nemo Self-Reducing Corsets are the world's standard for stout women, with ABSO LUTELY NO SUBSTITUTE and not even a good imitation. A model for every type of stout figure $3.50. $4.00 and $5.00. Co) KOPS BROS, Mfrs, New York Japanese Color Prints Have Subtle Charm Mud Interest Manifested in Exhibit Now Being Shown at Portland Art Museum Work of Famous Nipponess Artists Is Notable. BT LILIAN TINGLE. PDPCLAR interest in Japanese color prints, though aroused but slowly, has Increased with remarkable rapidity during the last ten years or so, until now most people with any claim to the misused epithet "artistic" and many also who have not the slight est claim to it have developed an ap preciation, a taste or a fad, as the case may be, for thla unique form of art. The new exhibit of -choice Japanese color prints of the best period, now open at the Museum of Art, Fifth and Taylor streets, will prove a delight to those who know, and an education to those who do not know, the subtle charm. technical excellence, decora tive value and skill in composition shown In this fine and simple form of popular as distinct from classic, Jap anese art. Development Stages Shows. In illustration of the Intricate tech nique employed In producing- these prints, a set of impressions is shown, indicating- each stage of development toward the finished picture. Each print is the product of the united labor of the artist who made the design, the en graver who cut the blocks a separate one for each color used, and the printer, who made the impressions not with a press, but "by a perfection of handi craftsmanshlp incomprehensible to the Europesn." The slight knowledge of the technique, thus given makes mat ing, even to the layman, the perfectly harmonious results obtained in the best period of this democratic art. The landscapes usually appeal most strongly to Western eyes, since they ap proach more nearly to our own stand arda of beauty than do the figure sub jects; and if we cannot always appreci ate the conventions governing their sentiment and the essential fidelity to nature discernible through their con ventions and limitations. Hokosal, who has been described as "the one Japanese artist whose name haa been adequately learned by Eu ropean critics." is represented by 13 examples; while Hiroshlge prints rep resent the next best known name. A dozen or more of other artists of high standing ranging In date of working, from 1706 to 1S20, are represented by one or two examplea each. Landscapes Are Attractive. Very attractive are the Hiroshlge prints representing landscapes In snow or rain, especially the one chiefly in black and white which shows a steep hlilside under a heavy fall of snow. Another to the left of this gives a strong feeling of the "muffling" effect of snow, and of tha way in which clear, bright color shows up after a snowfall. The print entitled "Rain at Night" la interesting as showing the artist's abil ity to translate Impressions of darkness Into a lighter key. In contrast, as re gards brightness of color, are Hori shige's "Shore of the Inland Sea." il lustrating also his use of perspective, and a neighboring compoaitlon with a curling bit of beach and a stretch of blue water. The "Bridge With Fireworks" vividly recalls Whistler's "Battersea Bridge." a well-known example of the "Japanese Influence" found in the Western artists' work. Other compositions by Hiroshiga show a raro touch of humor, aa In A Gust of Wind." and "A Tea Field of Katakama," not the broadly farcical touch which Is usually the only kind at tempted In Japanese prints, but the hu mor that Is the result of accurate and appreciative observation of humanity. MoonllKht Effect Appealing. There are also Hiroshlge prints show ing Interesting effects in moonlight, rain and the glitter of sun on water all expressed by apparently simple means, and without the use of shadows. The examples by Hokosal make clear a comparison expressed by a great Eng lish authority: "Hokosal compels our admiration by his original composition and superb and unexpected line; while Hiroshlge depends more upon mass of color and effect of far-seen distance." Hokosai's "Storm at the Foot of the Mountain" is fine In Its thunderous col or; while the very spirit of balmy weather is expressed in "Fuji, With the Wind in the South." Treatment and color in both these prints are symbolic. The "Gigantic Cedar in the Pass of Mtshima." recalls Oregon scenery, in its combination of huge trees and distant mountains. "The Cataract" is a beau tiful piece of rich tone; while "Bathers and Boatmen" Is bold, fresh and free In effect. Hokosai's famous "Wave," with Its subtle lines is wonderful in the sug gestion of gathering force Is the upper crest, while the under lines show the "pull" of the dropping weight of water. Among the figure subjects a print by Shlgemasa (1765) shows remarkable skill in the management of pattern and texture In dress. There is beautiful rymthlc movement In an example by Magayoshl. Another by Teishu is espe cially fine in Its arrangement of light and dark. Of great Interest also are the older hand-colored prints one of the Interior of a shop and another of a Japanese theater, as well as the large, bright colored more modern prints showing picnic crowds of holiday folk, viewing the cherry blossom, or crossing to a sacred Island. A gay effect is produced by the parasols a special color and pattern to every village. Surely this Is a holiday idea that might well be adapted to Western festival uses. Tapioca Pudding. Soak a cupful of tapioca over night in water to cover. Drain it and put it In quart of milk with a pinch of salt; cook until the tapioca is transparent. Then add the yolks of five well-beaten eggs, and sugar and vanilla to taste; then take from the fire end turn in the whltea of tha egga, beaten to a stiff froth. Pour Into a buttered baking dish, set this in a pan of water and bake until the pudding thickens; then remove the under pan of water and bake the sweet until brown. This la good hot or cold, and tapioca being very digestible, such sweet is es pecially adapted to the needs of Invalids and children three or four years old. Veiling Novelties. Dry Goods Economist. New white Shetland veils with over shot designs in black lines, forming large diamond patterns, will have a strong position in 8pring lines. Mug pie shetlands. In white with large effect which promises well. In Tuxedo veilings the latest novelty is diagonal chenille lines forming diamunds or squares, this work being sometimes over a filet and again over a hexagon, DANGERS OF FAT HOW FAT AFFECTS THE HEARI Fatty Degenera tion of the Heart may-well be a bug bear to all fat peo- pla. Aoexcessof fat- laxoond toe neart notoolyimpedesita ,K move meets. Dot. -igiau 'r tbesuDstaoeeottne organ. The pntsa becomes weaker; excitement or extra exertion causes tbrobbingin throat and temples tbe breath is short and gaspy. When these symptoms come tp tbe man or woman wbo is too fat. steps should be taken to remove the excess fat, oot onlyfromthesuSocated heart, but from other parts of the body where it makes its unwelcome appearance. Many so called fat reducers are dangerous to the fatty heart, placing upon it an added burden by stimulating its action. There is but one sure, harmless fat reducer known, tbe nova famous Marmola Pre scription of a Detroit physician and its more convenient form. Marmola Pre scription Tablets By means of these harmless little tablets, thousands of overfat people hava surely and safely reduced their weight at the rate of 1 0 to idor. a day without exercise or dieting. Marmola Prescription Tablets are sold b all druggists, or the Marmola Com pany 645 Farmer bids'.. Detroit. Mich., at 73e for a lara-f- c A Beauty secret Mrs. RtfHs trrliSB'l loll Crssjs Is af 15 isir iractlea t Cospleilaa Sseclslist. irt li Ins scksosltsf id iwlKtki f F Criars. Eraiaitilj l Icatt. a tre eompleilos mWi wi srjtjelor, lit iss Mliret a tr..a, clear. ttlMiv lain. Soli J flrtl-ellM gri4(n. tot S I'M wuX m luit . .. SKIOMOKE DRUG CO, .' 151 Third St, Portland, J ,h1art( t'lffr T aiM UK!',, A -V't, vu r mmmM