Image provided by: University of Oregon Libraries; Eugene, OR
About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (May 18, 1913)
TIIE SUNDAY OREGONTAN, PORTLAND, MAY 18, 1913. 6 ham used on the straight, and edged with the embrpldery across the top. This Is. an embroidery season, and even the most delicate hand-wrought frocks for children are lavishly trimmed with machine embroideries. Such em broideries, however, are corresponding ly sheer and fine, some of the patterns having the texture of lace. Voile is much used for frocks for little girls of 10 years and over, and this fabric lends Itself well to tucking a very fashion able form of trimming this year. The girl of 10 with her lingerie frock wears wi.lte stockings and buttoned boots of white buckskin, having a very slight lift at the heel.- Smaller girls may wear button-strap slippers and half hose In the house or on the piazza, but the but toned boot is considered most correct for out-of-door wear, and patent leath er boots with buttoned tops of dull kid, worn with white stockings never with black stockings are considered espe cially smart this year even with white dresses. For morning and play wear, tan footwear is the best choice, and most mothers urefer the new washable tan leather, which is easily kept spic and span with a sponge and ordinary soaD and water. This tan leather does SCOTCH GINGHAM IS IDEAL FROCK MATERIAL FOR SCHOOL AND PLAY not become stained if the boot has an encounter with a mud-puddle or a too venturesome wavelet, and altogether is a comfort to the mother who has sev eral small pairs of boots and sandals to Manufacturers of Children's Garments Seize With Avidity Upon Dainty Flower-Printed Voiles and Crepes as Especially Suited for Children, Though "Women Adopt Them With Enthusiasm. look after every evening. The dainty, old-fashioned flowered creDes and voiles have a charm that is enhanced by childhood and little frocks made of these flowered stuffs are ador able on pretty little girls. Little trim ming Is needed for such a frock, beyond the collar of sheer machine embroidery. a neckbow of silk in the color of the posies on the material, and a soft, low nosed sash to match. All sashes are worn low, even those on coats, and tabs or slashes in the garment keep the sash from slipping entirely over the hips. Ratine is a particularly smart material for little coats and one sees this fabrio in all shades from pate oun ana snrimp pink to dark rich blues and browns. Answers toiorresponaenrs r . t ": " '' ::''--- ''i' " r r t v 7 & if , . I . ' r . - 5' Hi, K 1 . '-,.,".-' I .'' 3 4 NEW YORK. May 17- (Special.) Mothers would have difficulty lo finding a. substitute for depend able Scotch gingham, which Is the Ideal frock material for school and play wear. This little costume of red and white checked and blocked ging ham Js trimmed with bands of rather heavy machine embroidery, and the red leather belt is matched by a neckbow of red velvet ribbon. The bias ar rangement of the material in the waist, contrasting with the arrangement in the skirt, gives Interest and Individ uality to the frock.- Manufacturers of children's garments have seized with avidity upon 4he FASHIONS FOR LITTLE GIRLS ARE PATTERNED AFTER WOMEN'S MODES Elongated Waistline, Narrow Silhouette, Trimming of Embroidery in Extravagance and Bulgarian Colors Are . . Modish for Tair Sex of Tender Years. NEW YORK, May 17. (Special.) Women's fashions, pared down, are what one meets on a tour of the shops where frocks, hats and wraps for little folks are to be had.' The elongated waistline, the narrow silhou ette, the trimming of rich machine em broidery on sheer-as-cobweb fabric, the cheerful crudity of Bulgarian trimming, the Inevitable Kumldie and the apotheo sis of the washcloth and sponge in fab rics all are here. In childhood's realm; but there is a pieturesqueness and charm about juvenile styles that lends an enchantment to many of the colors and weaves that are somewhat Jarring . if fashionable In women's wear. The Bulgarian color note, for In stance, seems particularly pleasing In the garments of children. The bright, strong colors make the little costumes gay and attractive and are becoming rather than trying, to fresh little faces and eyes bright with the luster of youth. Play frocks of brown Holland with collars, cuffs and band trimmings lit Bulgarian embroidery are particu larly fetching- and as the machine wrought bandings and edgings In Bul garian pattern and color are sturdy, and may be laundered successfully, these trimmings are most satisfactory. A fascinating play frock. In mind at the moment, is of linen in the good natural shade which seems to resist soil traces more successfully than any other color perhaps because it is so near the dust tone itself is most simply fash toned in the kimono style, with loose sleeves to the elbow and a squared-out neck. The square at the neck and the sleeves are bordered with inch and a half bands of blue linen dark enough in shade not to fade easily. The edge of the frock is also banded with blue linen in the effect of a hem. On the front are embroidered by hand three' simple motifs In red and blue washable cotton, and a belt of bright red leather, buckled loosely abeut the frock, holds the front In narrow lines against the slender little figure. Such a frock Is not only most satisfactory for launder ing purposes, but may also be worn the best part of the week during morning hours a consideration when laundry has to be done away from borne. White percale and linen frocks with touches of red and blue Balkan em broidery are also smart and cheerful for afternoon wear. One "mother who has three little ones to dress, keeps them In white percale in the mornings. This material, after being laundered, looks very much like white linen, yet -costs, a fraction of the linen price. v The tried and true Scotch ginghams, with their rich-toned coloring and soft, silky texture, never can be supplanted In the opinion of most mothers, by any other fabric There are excellent American ginghams, also. In charming colorings and at modest price per yard. Most of the ready-made gingham dresses for children are built of these American ginghams and the mother who undertakes to fashion her chil dren's frocks in the borne sewing-room will do well to examine these ready made little frocks carefully before set ting to work. The styles are so modern and ao attractive, the trimmings put on in such effective ways, and the material and workmanship so good when the very reasonable prices are considered, that most mothers find it is scarcely worth while in these busy times to make the little frocks at home. Ma chine embroidery is the ideal trimming tor the checked or plaid gingham frock, for this embroidery is sturdy and many of the prettiest patterns are surprising ly low priced. A charming green. and white checked Scotch gingham frock for a small girl of or 7 years, was noted In a Thirty-fourth-street shop the other day at the alluring price of $1.98. The long-waisted upper part of the frock Joined a short, pleated skirt un der a green leather belt; and a bias use of the gingham in the waist and sleeves gave Individuality and smart cess. Bands f eyelet embroidery -. .-V k. -X. r v. I : If-..: I . ... X c dainty flower-printed voiles and crepes which are especially suitable for chil dren's frocks, though women have adopted them also with enthusiasm. Pink and blue flowered white voile was used for this costume for a little maid; and tiny pipings of light blue, with light blue buttons, add an effect ive trimming touch. The collar Is of sheer allover embroidery, and a pleat ed frill of equally, sheer embroidery edging runs down the front of the waist. The wide, low-placed belt is a modern feature, the skirt below being laid in very shallow, but well-presseo pleats. This little girl wears smart buttoned boots and white cotton stock ings. The tunic Idea has been carried out trimmed the waist and sleeves, the em- t broidery running obliquely down the front from shoulder to belt at one. side. I EMBROIDERED WREATH ADDS TO MOTOR VEIL With Proper Adjustment Over Hat, Face May Be Coqnettishly Framed, Giving New Effect. 1 4 S i4 ;- t-- JvEIC FRAMES FACE IX FLOWERS. NEW YORK, May 17. (Special.) A new effect has been given to the familiar chiffon Tell used for motoring and traveling by an 'embroid ered wreath which, when the veil Is adjusted over the hat. frames the face coquettlshly. Sometimes the flower frame goes all around and within it is set a section of face veiling In mesh or dot pattern: or two layers of face veiling, the outer one gray and the under one pink a most entrancingly becoming arrangement, by the way. One pretty design is of pink chiffon with a delicately embroidered wreath In black. Other attractive combinations are: Gray chiffon embroidered in darker gray; delft bine embroidered in black, pale blue in brown, tan with brown embroidery, and yellow with black em t " 4 ' ' F & - ! - ', - V.l .'1. .,v f In this dress for a little girl, and the combination of white, pale pink and black Is particularly fetching. The long-walsted blouse and peplum which form the tunic are of crossbarred voilo in a delicate shade of pink, and the peplum, edged with fine machine em broidery, falls over a skirt of white pique. White pique pipings outline a deep yoke on the waist at back and front. Black buttons and narrow black velvet run through embroidery vbead lng repeat the black note of the velvet sash. Buttoned boots of patent leath er, with dull kid tops, worn with white stockings, are correct and smart for the little girl's street wear. A similar band on the other side passed under this one and the V thus formed was filled in with a "shield" of the glng- V"- - t Ti t A- t i- t 4 '7-. T " 4'" I - broidery. Tellow veils are considered particularly smart this season when all the couturiers are made over yel low shades, and introduce them wher ever possibe. 'A smart motor rig, noted at one of the roadside Inns in Westchester the other day. Included a mannish coat of heavy mixed brown worsted with huge patch pockets and black, horn buttons as large as silver dollars, a little poke bonnet of brown Milan trimmed with brown and canary plcot ribbon, and a three-yard yellow chiffon veil having ono of the embroidered wreaths Just described, done in two shades of brown on the yellow ground. It takes a fresh complexion, or one generally touched up, and dark, lustrous eyes, to do a yellow chiffon veil Justice; and under such a veil the pallid and lack-luster woman fades Into oblivion. is t i BY LILIAN TINGLE. PORTLAND. May 8. .Will you kindly tell - v. . v in Vi.iiirMinM nil measure- . i..i rh.th fimir i . Rifted be fore measuring and -whether In cakes you use special pantry nour: a man 3 via . " help I have already received. MRS. A. L. V. 8N any recipes I give (as in all stan dard cook books), all measurements are level and the flour is sifted once before measuring. In cake making either cake flour or bread flour modi fied with starch (so as to approximate closely to cake flour) is used. In cake recipes It Is always better to weigh rather than to measure the ingredients, and "one cup flour" stands as the ap proximate or intended equivalent of "four ounces flour." One cup sugar is supposed to mean "eight ounces sugar" and "one cup butter" "eight ounces butter." I am glad to hear that you nndthls column helpful. Long Beach, Wash., April 29. Would you kindly publish a recipe for canning clams? Also for spiced canned clams in (tlass Jars. -MRS. B. Wash, clean and mince the clams. Bring barely to boiling point in theii own liquor. Add salt to taste. Pack Into sterilized glass cans, ninng up with hroth after straining it. Adjust covers, etc., according to the kind of jar' used. Place on rack in wash boiler. Pour In warm (not hot) water to -neck of Jars. Boll three hours (counting from when boiling begins). CJool and tlehten caps or clamps in the usual way, testing f make sure they are airtight before finally storing. Even better than the three hours' continued boiling Is the plan of "in termittent sterilization," in which the Jars are brought to boiling point and boiled one hour on three successive days. Sometimes one plan Is more convenient, sometimes the other. The broth may be canned separately, if desired, in which case, since the heat can penetrate more quickly and thor oughly, one and one-half nours doh lng, either in one "period oc in three neriods. will nrobably do. Hard-shell clams may conveniently be scrubbed and slightly steamed (un til the shell just opens) before being minced and canned as above. Una meat should then be packed Into ster ilized iars and the broth (strained. scalded and seasoned) poured over, the final process being as above. Bv "sDiced clams" I Judge you mean that the clam meat is put up in spiced vinegar instead of in plain broth. Scald or steam the clams, mincing or not, as Dreferred. Put into Jars and cover with good scalding hot vinegar, which has been flavored- with the folowing spices or any other preferred combina tion: For one gallon vinegar use two tea spoons whole mace, one-sixteenth of a. whole nutmeg, two tamespoons pepper corns, four inches stick cinnamon, rnie teaspoon whole cloves; one to two ta blespoons salt as preferred. Let the vinegar stand 24 hours on the spices, then scald with the spices. A mue bay leaf may be added if liked; or in stead of the above mixture, ordinary 'mixed Dlckllng spices" (including be sides the above some alspice, small red peppers, ginger, coriander, mustard seed, dill seed and cardamoms) may be used, the kind and amount of spices being largely a matter of personal taste. Since both vinegar and splo.es have a preservative action. It will not really be necessary to Don tne cans quite so long as if they were nnea with plain salted clams. It Is better to be on the safe side, however, and cook too long rather than too little; and the full time should certainly be given if the clams are not minced. The broth from these clams may be canned sep arately as suggested above. Hubbard. Or., April 2S. I wish to k about artichokes. We have them in our garden and do not know anything about them, when to frather and how, how to pre pare and cook them, etc. Any Information would be thankfully received. MRS. G. C. You do not say whether your arti chokes are "Jerusalem artichokes," which are the tubers of a plant like a sunflower, or "Globe artichokes," which are the rieshy flower bud of a plant like a thistle. If the former, the tubers are best left in the ground until wanted, and are ripe in the Fall or early Winter months. They are scraped Or pared like pota toes and used raw or cooked in salads or served boiled with a variety of sauces or scalloped or fried or used in crenm soups. The Globe artichokes are cut with about 2 inches of stem, when the buds are firm, heavy and compact, with n" tendency to open. They are soaked half an hour or so In salted water after having the stems cut level, the rough est outer scales removed, and the prickly points clipped off with scis sors. They are boiled in a large quan tity of slightly acidulated salted wa ter, until a "leaf" can easily be de tached by gentle pulling. The time will vary with the age of the arti chokes from 25 minutes to nearly an hour Drain and serve with melted butter. Bechamel or Hollandaise sauce. HYGIENE AND SERVICE FIGURE IN TOTS' SHOES Sensibly-Built Footwear of TSturdy Leather, Withstanding Dampness, Are Much Favored for Children. NEW YORK, May 17. (Special) In no branch of sartorial Industry have such, strides been made as in footwear for children. Without be ing in the least clumsy or heavy, boots and slippers for little feet are most sensibly built, of sturdy leathers and with soles that withstand dampness sat isfactorily. Every detail of the child's shoe is planned now from a standpoint of hygiene, as' well as from a stand point of durability or of Btyle, and it seems likely that the next generation will have much more shapely feet and suffer far less from pedal infirmities than the present generation, so perfect ly proportioned are the boots of the child to his growing foot needs. One button-strap slipper, made of white buokskin with a welted sole and slight lift at the heel, to protect the arch of the foot. Is a modish model. Such slippers are worn by little boys up to the age of S or 6 years, and by lit tle girls up to 9 or 10 years. White socks or long white stockings may ac- .v.a olntir hiitt'onori-Rtran CUIDlf.ll ....... j r slipper, which is, of course, appropriate only tor nouse ana pisaa ui uut n.(i hoots bfilnor the requirement of good form for the street. -These but toned boots may be oi wnite DucKsmn, In eating pull off one leaf at a time. dip the fleshy end in the sauce and draw between the teeth, leaving the tough end between the fingers. Th soft Inside heart or "choke" cannot be eaten and is usually removed (with a small pointed silver spoon) before the artichokes come to table. The fleshy "fond" (resembling a very deli cate slice of turnip or kohl-rabi, with a "different flavor) is eaten with fork. These "fonds d'artichauts or "artichoke bottoms," are frequently served alone, without the "leaves, where artichokes are cheap and plenti ful. Thev can also be had. imported in can, and are served In many differ ent combinations, with sauces and deli cate meats, to make choice entrees. The whole boiled artichoke (with the "choke" removed as described) may be served cold as a salad or vegetable entree with Mayonnaise. Tartar, Fi earo. or some similar sauce. Some' times the cold cause is placed in the center of the artichoke In the space left by removing the "choke." When the artichokes are very youn and tender, they may be rather more closely trimmed., so that after the choke is removed the whole vegetable will be edible. They may then, after the orelimlnary boiling, be baked, braised, fried in batter, stewed, stuffed, creamed, fricasseed, baked In rolls of bacon, and served with a variety of sauces. Including a complicated Span ish sauce with mushrooms, peppers, onions, peas and tomatoes. Personally, I prefer them cooked In the simpler ways and served hot with Hollandaise or cold with Tartar sauce. I believe they are sometimes used in soup, but I think for this it is chiefly the artichoke bottoms tnat are usea in the form of a puree. Portland, May 5. Kindly tell me how to make Ice cream tnat tasies nice mai wo buy. I have tried all kinds of recipes, but It never tastes as good as that we buy. Thanking you in advance. MRS. C. W. I am afraid I can't help you without a more detailed description of the qualities in the "bought" cream which you fail to obtain at home. You see I don't know what you buy or where you buy it. Personally, I always pre fer good home-made ice-cream to what I buy. The kind of freezer used, the proportion of ice and salt, the rate of freezing and time for ripening, are as important as the "recipe" In Ice-cream making, and will affect both texture and flavor. If you will write again, telling how the recipes you have tried fell short of your "bought" ideal;. I shall be very glad to try to make some helpful sug gestions. Pure materials and good quality flavoring are, 01 course, essen tial. Eugene, Or., May 12. Would you kindly give a recipe for making ng loaf similar to what one of the large biscuit companies put out. I am saving your recipes lor a cook book. I find them very helpful. Thanking you in advance. . MRS. G. N. acu I am at present unable to identify the confection you name. Perhaps I mv find and recognize It later. As a general rule the specialists of large biscuit companies cannot be well or eeo-nomieallv imitated at Dome on ac count of the lack of the proper appli ances for mixing, rolling and baking. I am glad you find this column helpful, Portland. May 2. I read your columns in The Oregonian and enjoy them very much. I wish to ask you a few questions which may help other young cooks as well as myself. 1. .Could you kindly tell me how to pre pare fresh pineapple for serving? 2. In one or tne fomana nospuais mej serve a dessert wnicn 1 nave oeen uimoio to And anything like. Would you please give me some suggestions. It was a firm, unfrozen dessert, which cut like brick ice cream. It contained geiaune, wmwra cream, pineapple ana beaten egg wnite. 1. PineaDDle may be sliced across. rind and all, then pared close to the rind and the "eyes" removed. Or the crown may be sliced ort, tne pulp cut through close to the shell, and removed, the woody part rejected and the pulp diced and returned to the shell for- serving, the top being set in place as a garnish. Or after the crown has been twistea off the unpared fruit may be torn frather than cut. to save loss or Juice) into lengthwise sections and served thus, the peel being removed with small sharp fruit knives. The raw diced pineapple may, or course, be served in a variety of ways in individual cocktail glasses and shells" of different kinds, alone or combined with other fruits; as a salad (alone or in combination) or in dif ferent forms as a desert. For instance. it is very good served simply with strawberries lightly sugared, in a large cut glass, silver or china bowl. Remember that raw pineapple Juice contains a ferment which acts on eggs, milk, cream, gelatine and cream cheese, digesting them and giving them (If long in contact) an unpleasant flavor and often a watery texture. Hence it is well to scald fruit and Juice if it is likely to remain in close connection with any of the above materials for any length of time before being eaten. r" --5 j vim Footwear (or Little People Important. of patent leather with cloth or dull kid tops; ' or of the washable tan leather which mothers appreciate because it is so easily kept clean, . a sponging with a wet cloth usually removing all soil spots. The genuine "KAYSER" Gloves cost no more than the ordinary kind," don't wear out at the hnger . "tips" and bear that mark of as " surance of quality and reliability ' the name "KAYSER." In manufacturing "KAYSER" Silk Gloves no effort is counted too great to bring about that superlative degree of excellence, which gains recognition upon merit alone. When offered the"just as good kind remember the Cross Itoads WARNING Stop Look Listen Stop and consider that the "just as good" kind never equals the genuine. Look in the hem for the name "KAYSER." Listen to the excuses offered for the ab ' " sence of the maker's name and insist on seeing the name "KAYSER" in the hem of the glove you buy. A guarantee ticket in every pair. Short Silk Gloves, 50c, 75c, $1, $1.25, $1.50 Long Silk Gloves, 75c, $1, $1.25, $1.50, $2 Julius Kayser & Co., Maken New York x A 2 This ferment It is which makes raw pineapple Juice useful in some kinds of indigestion. 2. From your description 1 tninn the dessert you want is pineapple Ba varian cream molded in a bread pan and served In slices,''as being easier to deal with than Individual molds. Try the following. It contains no egg, it Is true, but part of the cream whip might be replaced by an equal quantity of whipped egg-white if desired. This would give a lighter texture, and the cream would be less "rich" in the sense of having less fat, and "richer" In the sense of having more protein. The composition of the rest of the menu, as well as personal taste, would decide as to which should be prepared. Pineapple Bavarian Cream One half box (or 2 tablespoons) granulated gelatine, cup cold water, 1 can grated pineapple. cup sugar, 1 tablespoon lemon Juice, whip from 3 cups cream (or half cream and half egg white); soak the gelatine In the water until completely swollen (always longer than the package directions state, since these are meant to attract "the woman in a hurry"). Dissolve the soaked gelatine over hot water, and combine with the pineapple to which sugar and lemon juice have been added. Be sure the OYSTER RECIPE COAXED FROM FAMOUS CHEF Hint Given Which Is Said to Make Difference Between Ordinary Dish and Epicurean Treat. NEW YORK, May 17. (Special.) There are creamed oysters and creamed oysters, and every housekeeper believes that she knows how" to pre pare so simple a dish; but the follow ing recipe, coaxed from a famous chef, offers a hint about creaming oysters that makes all the difference between a rather ordinary entree and a dainty fit for an epicure as proved by the popularity of this particular delicacy at the restaurant over which the afore mentioned chef presides. Ordinarily creamed eysters have, to some people, a rather flat and unpleas antly oystery taste, quite explicable when the creamed sauce Is merely oys ter soup thickened with a generous quantity of flour as in most cases it is. Oysters need a deal of seasoning. esneciallv when prepared with milk and the simple "thick sauce" made of milk, butter and flour, with a dash of salt, which many cooks consider the proper foundation tor creamea oysters, would not ftDDeal to epicurean taste. For creamed oysters in the chafing dish, provide a cup of rich milk or cream, a tablespoonful of flour, two tablespoonfuls of butter, half a lemon, 2 cents worth of parsley and a nutmeg. Parboil the oysters first and set them aside in a cool place. In the chafing dish make a bechamel sauce by melting the butter until it bubbles, stirring in the flour, and when the two have been stirred into a smooth paste, add the milk a little at a time. Squeeze into this thick white sauce a few drops of HARVET ROLLER BEARING VACUUS SWtxr-LK Universally demanded, at last perfected. THE HLT fSCUUU CLTJIIICI Hut: ia aJtowfxi far natrnt lav to b attached to an ordmarr Carpet SweMxr. The atand- rV ard LARGFTBRUSH and f? powerful fucaon looaaoa ard rerrna out mt taa car- cm up mm unc, . Dfna and nsedfea. maklnf taa rug or carpat IrxTW iTVa nM. aleo elaana opbolatervd furnilara, mat- and civ entire aattafai a ivea claaninr bill fives of roar familT. lealth cf operation onaurpaaaed. moa complete. iu; wiuv nan' order today. Battstf Mtg vaaty carina 11 rufiw Bat IWt., C areata. Acnts Wanted X f 115' 1 Im IE sugar is dissolved. The lemon height ens the flavor of the pineapple. If fresh pineapple (Juice or pulp) is used, scald it with the sugar before adding the gelatine. Chill the mixture over cold water, stirring until it begins to thicken; then fold In the whipped cream, or cream and egg whites, and mold, in a bread pan, insing (but not dried) in cold water. When chilled and firm unmold on a serving platter, and slice as desired. The unmolding is best accomplished by dipping "over head" very quickly in slightly warm (not hot) Water. This loosens the stiff edge without overmeltlng the lower part. Other fruit creams may be sim ilarly prepared, strawberry Bavarian cream being particularly good. Peach Bavarian is also excellent. These take the place of ice cream when frozen desserts are not available or are In convenient. By i educing the amount of gelatine to 1 tablespoon and increasing the sugar to ? cup or 1 cup (aocording to taste and the fruit used) a thinner mix ture is obtained, which, if buried for an hour or two - (or until frozen) In ice and salt gives a good "fruit mousse" Ice cream. A covered mold must, of course, be used, and precau tions taken to prevent leakage. lemon, add salt, paprika and a little grated nutmeg, also the parsley, cheeped fine. (It may be snipped up with ordinary scissors if the light housekeeping menage boasts no chop ping bowl and knife.) The oysterB are added last of all. and when the concoc tion has come to a steaming, simmer ing point, it will be ready to serve. Potato water will remove mud stains from nearly everv kind of cloth garment. FAMOUS FOR BEAUTY OF Mrs. Esther ' Emery Has Hair wnicD Ueaches to Her Knees ' nce Threatened With Ilaianew. Tells How She. Made J. New Hair Grow. 1 "People say I have tho most beautiful hair In the world." ay Mrs. Esther Em ery, noa- visiting- In the city. '! don't know about that, but certainly i am proud of my hair, for It has grown ao In Just twelve short months 'til now it reaches my knees Last year It was anything but beautiful. I thought 1 was Krowlns bald. A year k" my bair was thin and sciuKKly and comlnK out at an ahmnlnfr rate. Littlq bald spots appeared all over my scalp, which was cov ered with dandruff and Itched like fury all the time. 1 cannot tell you how many hair tonics- I tried to save my hair and make It arrow again- Some of them helped by taking out the dandruff for a while, but It cam right back again and my hair grew thinner than ever. My success la no secret and I think that any man or woman can do the same with their hair It they will persevere as I have done. A friend, knowing my condition, sent Die a clipping from the New York Herald which advlped people who were growing bala to use a prescription consisting of oa. Bay Rum. 2 oz. Lavona (de Composee) and H dr. of Menthol Crystals. 1 got these things from my druggist and mixed them myself. I allowed the preparation to stand several hours before using. Then I applied It each nitrht and morning, rubbing right into my scalp with the finger tips till the skin fairly glowed. The results were immediate, when 1 combed my hair next morning only a few struggling Jialra came away Instead of the. handful 1 was accustomed to gather. The dandruff left me this time for good, for t have never seen a speck on my head since. In loss than a week liny little hairs appeared all over my scalp and these grew ao rapidly that soon I looked like a different woman. They have kept right on growing until ther are as you see them now. A physician baa told me that Lavona contains the pure juice of a rare South American shrub that pos sesses marvelous qualities for forcing a growth of hair and certainly after my own experience 1 can well believe lu Did I use more than the first treatment? Oh, cer tainly 1 am using It today. I go to any drug store and have S ox. put up at a time. It lasts about a month and cost very little. I'm not going to stop anyway until my hair reaches the floor."
