Image provided by: University of Oregon Libraries; Eugene, OR
About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (May 23, 1915)
G TIIE SUNDAY OKEGOXIAX, PORTLAND. MAY 23, 1915. ENCHANTING PEIGNOR EXPRESSES GRACE AND COMFORT OF NEGLIGEE Paris Model Is Not Suggestive of Kimono, but Lines Stand for Distinction and Daintiness New Petticoat Re quires More Embroidery for Flounce Than Ones of Last Year. n , a ) n p, ej. n v n n : ' -fecvnin ,y Jm-- fi v i i I ; ft f sv t V s 1 t " -it: t fV I r i 4 l I ' II" I ... - x i 1 U - - I-ii's: t ill - " it l fv? ,vi'4V,f . V1. .A, M " V, -I NOT suprfrestive of the loone Infor mality of a kimono, yet express ing the Brace and comfort of a nefrli&ee. is an enchanting polgner of pale green pussy willow silk with soft flounced of cream shadow lace. The loope sleeve, attached at front and hack to a shirred panel; the low, corded waistline, below which falls a pepluni of the luce and all the lines of, the dainty nrs'lRee stand for distinction and grace. It Is a Paris polgrner, fresh from the Place Vendome and the pale frreen ftarment is matched by green satin boudoir mules. Fortunate is the woman who did not start this season with a lot of last year's petticoats to be worn out, since the 1915 peticoat is much wider than last season's model and a bit more expensive, too. Whereas a yard and a half of embroidery was sufficient for the unfathered flounce last Summer, at least three yards must be put Into the flounce this season. A distinctive new petticoat has several (rood points. The fine quality of embroidery, its durable, scalloped edjre and the excellent fit of the petticoat over the hips are feat ures that commend it. A pretty corset cover that goes with it also is of fine embroidery, with en-tre-deux of lace. It has the little sleeves favored this year. Potatoes Blood Regulators. Potatoes are not on expensive food. They may be 6erved in a hundred or more delishtful ways, which adds to the variety of the table. They are gen erally healthful, when carefully pre pared and eaten properly. They are regulators for the human system, and especially for the blood. SUMMER BRINGS ADDED FILMINESS AND AIRINESS OF UNDERGARMENTS Return of Ruffles. Ribbons and Frilly Trimmings Noted Batiste Is Thing for Latest Chemises and Nightgowns. Chemi-Pantalon, All in One Piece, Popular for "Warm-Weather Wear. IN THE realm of lingerie and negli gee garb, the advent of the Summer is evident, in increased filmlness nd airiness of fabric, especially in negligee wearables. Most women now adays make no change in the weight of undergarments from one season to another, unless perhaps a union suit of fine silk. or wool and silk, is donned next the skin during the coldest months. Such a garment is really much more necessary in the weeks of Spring, when steam heat Is on In one place and off in another and the out side air is raw and chill In spite of the sunshine. One notes with pleasure the return of ruffles, ribbons and frilly trimmings on the new lingerie. For so long, be cause of narrow, straight-lined frocks and skirts, .underwear has had to be puritanically simple and severe in style, with no gay little fluttering bows, no soft frills of lace, and all lines have been as clinging as possible. Some women went so far as to wear woven silk tights In the Interest of a slender silhouette and those who re fused to give up the pantalon had it made in semi-bloomer fashion, strapped in below the knee. Now every woman is glad to see the gay and alluring beaux dossous back again, the frilly petticoats, nightgowns with fluttering, lacy sleeves and ribbon bowknots, soft little gathered corset-covers trimmed with ribbon and shirred lace, and cir cular pantalOns, trimmed with lace at the edge. Batlnte Knvorlte Kaltrlc. Twenty years ago muslin was deemed too heavy for a lady's Intimate garments, so longcloth and fine cam bric were substituted. Later on, nain sook was found to give softer and daintier effects than cambric. Then the nainsook grew thinner and softer. Now even nainsook Is too substantial for the finest sorts of under-garments and batiste is the thing. Very ex pensive chemises and nightgowns are made of French batiste, costing as high as go cents the yard. There are even nightgowns of chif fon and of the beautiful daphne silk. perfectly transparent and impalpable 13 a breath, but these gowns are usu lly accordion pleated so that the fab ric falls very full about the figure. though the airiness of the stuff pre vents clumsiness or bulkiness of line. Of course such nightgowns could not visit the ordinary laundress. They are dry-cleaned: but the woman who can pay $30 or so for a robe du nuit la i7tji?" trs 7 7 yco'e G rear? VJ 4 lot 4 . I i:C rV:l quite able to pay for the dry-cleaning process. . , Medallion trimmings are much in vogue on the new lingerie, but the ef fects are delicate and beautiful and the motifs are incorporated in the ground material with hemstitching, so that the finished garment Is exquisitely lry. Medallions of embroidered chit- fon are set In undergarments of fine batiste, lace entre deux being used between. Tin-tucked organdie la also used for these medallions and there are lace butterflies and other motifs which, surrounded by lace entre doux and delicately hemstitched at all Join ing seams, give a filmy effect to corset-cover, pantalon and petticoat. One of the most beautiful night gowns in a Spring trousseau had a deep yoke and sleeves of fine batiste. with infinitesimal plntucks run by hand- two inches apart. This yoke was joined to the body of the gown by a row of Vandyke medallions in filet lace and hemstitching all around each me dallion. SIIW Indericirb Luxury. . The woman who has once worn silk undergarments will never go back to a cotton-woven fabric, however 'fine and soft. She will make almost any sac rifice In her outer apparel to have the luxury of silken under-garb. This sort of lingerie is never cheap and its dis tinction, therefore, always remains. Pussy willow garments are the favor ites for Summer, for this soft, beautiful silk is as cool as a sea breeze and launders excellently. All white silk undergarments should be carefully washed and not dried in the hot sun or they will turn yellow. Tepid water and pure white soap should also be used for the washing, and the half-dry garments must not be ironed with too hot an iron. Pussy willow combinations of corset cover and pantalon have a trimming of shadow or filet lace In Vandyke and medallion effects. Ribbons are not much used on silk undergarments and when used they are run under casings of lace or net and not through headings. t'hrml-l'Mntnlon Popular. A popular garment for warm weath er is the chemi-pantalon, all In one piece and an attractive substitute by the two garments represented by chemise and drawer. The chemi-pantalon goes under the corset and though loose, is beautifully cut to cling to the figure. At the shoulder the chemise portion is drawn up with ribbon: mid way the garment widens out into a regulation pantalon. The chemi-panta lon comes in sheer batiste, in nainsook simply trimmed with imitation val or cluny, and in crepe de chine and pussy willow silk. The corset cover is also coming back to favor, for as bodices grow snugger there is less need for the close-fitting brassiere, which confined the figure in the corsetless era. Some of the corset-covers are full and lacy with many coquettish ribbon bowknots. Always an enchanting gar ment, the gay little corset-cover is coming into its own again, and with it comes the frilly petticoat: Some ot the new models measure five yards and nave iiounces rrom hem to hip. Dancing petticoats of pussy willow silk have overlapping, scalloped flounces of daphne silk loonerl nr. witvi flowers; petticoats for the street are of pussy wuiow taffeta with scalloped ruffles, one, two. three, five or six a one's pocketbook commands, fer the more runies tne more price as a rule. .mere is a erase for unusual and ratner Dizarre boudoir crowns lust now One gets as far away from the kimono style as one can. The most advanced negligee ror bummer mornings Is iwo-piece anair . witn baggy trousers and a bell-sleeved coat of matalasse silk. The trousersare of cotton crepe and are indeed a bag, with oblique slashes across the lower corners inrougn wnicn the feet are thrust. More conservative negligee are of pussy willow silk overlaid. with shadow lace or daphne silk. Pale green and pale yellow are favorite negligee colors mis season. Answers to Correspondents BT LILIAN TINGLE. PORTLAND, May 13. will you kindly give In The Sunday Uresonlan a reliable recipe ror strtwnerry -wine. Should be glad to have It while the berries are at their best. MRS. M. S. Ttiti loiiowing recipes are rrom a good source, but I have not tried them myself. Personally I prefer the unfermented fruit juice or "shrub prepared with fruit juice and acid, to any of the fermented home-made wines. I am giving a recipe for straw berry shrub, which is very useful- for fruit punch, sherbets, gelatine desserts and pudding sauces. It is quite whole some and may be given to children ir. moderate quantities. . which, of course. Is not the case with the fermented wines. Strawberry Wine No. 1 Six gallons bruised strawberries. S gallons cider, 2'2 gallons water, 12 pounds sugar. Mix and allow to ferment, then add lA ounce each, orris root, bitter al monds and bruised cloves, with 3 ounces red tartar. Bung close and let lie three months before bottling. This is a very old recipe. Strawberry Wine No. 2 Add 1 quart water to every gallon of crustxed ber ries and let stand 24 hours. Strain and add 5 cups sugar to every gallon of juice. Put into a cask, put thin muslin over the bunghole and let fer ment, keeping It filled up from a re serve supply kept in a demijohn for the purpose. For a small quantity use a large demijohn or a stone crock covered with muslin in place of the cask and fill up from a bottle. When fermentation ceases and no "whisper ing" can be heard add 1 pint pure whisky or brandy to the gallon, bottle and seal securely. It will be ready for use In six weeks. The whisky may be omitted, but- the wine is said- not to keep as well without it. Strawberry Shrub. Unfermented Dissolve 2 ounces of either citric or tartaric acid in 1 quart water. Pour this upon 3 pounds crushed strawber ries and let stand in a cool place 2 4 hours. Drain off and let the liquid stand 24 hours upon 3 .pounds more fresh crushed strawberries. Drain off as for Jelly, measure the liquid and for every cup allow 3-4 cup to 1 cup sugar, according to the acidity of the berries. Boil 4 minutes In an unchjp ped granite or porcelain pan and put up in glass cans or in bottles as may be most convenient. Use new corks soaked In boiling water. If bottles are used, and coat the corks with paraffine. Keep in a cool place and dilute for use with hot. cold or charged water. For a fruit syrup, to eat with waf fles or hot cakes, combine the "shrub" with a plain sugar syrup in any pre ferred proportion. For use in gelatine jelly, dilute to taste with plain water and use 3 cups of the diluted mixture with one-half package gelatine soaKed in one-half cup plain water. In diluting allow for the half cup of plain water. Dilute less if it is Intended to combine with egg - whites in a gelatine-stiffened "lrult sponge. M ALTON. Wash.. May 14. I shall rreatly appreciate information regarding the mak ing of home-made syrup. I make it of su gar and water, flavoring it with mapleine. according to directions on the bottle. It Is not thick enough and I do not care to use more sugar to thicken it, and is there any preparation 1 could use; gelatine would not do. I suppoae? I do not know anything about glucose but believe' I have hard of It being used for Jellies and ayrupa for thickening. Could you tell me how rightly to use it? Also If I could use glucose or anything In canning fruit, especially peaches, to thicken the juice. I notice bought canned peaches have a thickened Juice. I should greatly appreciate Instructions In drying and smoking salmon. The Indians here dry so much or It, but I do not know whether they smoke it or not, and hesitate to find out of them. I think the smoked flavor In anything ia so delicious. Thanking you very kindly. MRS. R. M. If the plain sugar syrup has not a consistency that pleases you. you might try adding a little plain thick glucose. I cannot give you an exact amount, as the glucose we buy In dif ferent places varies in thickness. At least that is my personal experience. But by adding a little at a time, you can easily reach the consistency you desire. Small quantities of syrup may be thickened by using a little corn starch; but that does not give quite the same syrup texture. Glucose is. or should be, quite Inexpensive and cheaper than - ordinary sugar, though I find the price varies considerably. It is harmless, but Its use in any jam or Jelly or canned fruit offered for sale must be stated on the label. At an early date I hope to write, some thing on canning and Jelly-making which may help you. In regard to smoking salmon I have no personal experience, but some time ago the following suggestions were sent me in response to a request like yours by an Astoria reader, G. W. T.. famous for his home-cured fish. He said: "Years ago 1 used to try my hand at it In a primitive way. never resorting to herbs or spices. The only care was to have green vlnemaple or crabappie wood, a smokehouse (a rough building 4x4 feet and 14 feet high), with a door at the bottom, where I made a smoldering fire, and a door at the top. (access by ladder), where I would suspend my fish. Any-r thing like salmon-bellies or delicate fish were held In wire broilers; stur geon was hung by hooks. All this smoking is now done In various places by parties who make a business of it, and anyone could easily send to those places a few articles he might wish to have smoked." There is also an. artificial prepara tion called, I think, "liquid smoke," which is used in preparing some kinds of cured fish and which has "direc tions on the bottle," but I do not. know whether it Is a wholesome preparation nor even whether it can be easily ob tained. Perhaps some reader may offer suggestions. ' PORTLAND. May 18. Will you kindly ad vise how to prepare rose leaves to make a "rose Jar"; also Is there any way to preserve their original sweet odor? Could you put them away and save them until the sun was out to dry them, or would they spoil? 1 am anxious to save them to make rose pillows, etc. Knclosed stamped envelope for reply. Thanking you In Ldvance. L,. hi. The rose petals need to be dried rather quickly and stored In airtight receptacles in order to obtain the best fragrance. This can be done in a warming oven of an ordinary cook stove or on top of a mildly heated radiator as well as in the sun. Sprinkling a small quantity of whole or powdered spices, especially cloves, allspice and cinnamon among the dried petals helps to prevent their decay, but, of course, the dried roses can never have the perfume of the fresh ones. Perfume may be extracted from fresh roses by distillation. Another way is to smear plates of glass with pure lard and place them, covered with fresh rose petals, in an airtight recep tacle. After some hours the exhausted petal 8 are removed and fresh ones added until the lard is saturated with the perfume it has absorbed. This scented lard is then treated, I think, iwth alcohol. In which the rose oil la soluble, and is used again to absorb more perfume. The process is tedious, but is frequently used in the making of flower perfumes. Following are two typical recipes "potpourri" or "rose Jars" which can be modified to suit personal taste and circumstances. The exact amount of spices, for Instance, will vary with the freshness and purity of those you use and with the strength of perfume of your particular roses. Take care not to have the rose perfume overpowered by the spices. The other fragrant flowers or leaves may not all be available, but where all or any of them can be added, they make a perfume less cloying than that of the spiced rose petals alone. For rose pillows be sure the petals are thoroughly dried, and use some floss or cotton-fluff with the rose petals and spices to tend to prevent the filling absorbing moisture from the atmosphere and becoming soggy and perhaps even moldy. To make powdered pot-pourri, for sachets, let the petals dry quite crisp, rub them between the hands and sift the petal-powder combining it to taste with powdered orris root, cinnamon, and cloves, with or without a little dried and powdered orange or lemon peel, and powdered sandal wood. Pot-pourri No 1 Dry very thorough ly fresh fragrant rose petals (the old fashioned "damask" or Jacqueminot roses are best) as quickly as possible in the sun or drying oven. Rub and crush them and arrange in a rose Jar with alternate layers of salt and spices, using one-fourth cup salt, one tea spoon whole cloves, two inches paper bark cinnamon, one teaspoon allspice berries, a few bits of mace and a few bits of sandalwood (obtainable at Jap- WOMEN OF GREAT PROMINENCE ARE PORTRAYED FOR READERS Ray Beveridge Returns From War Field and Lectures on Experiences Freddie Gebhard's First Wife Only Ben eficiary of Estate Beatrice Prentice Sells Butterflies With Bouquets as Added Attraction. r - -VT-r ! :Y- f i W -K- A" assess xzA I i I ' V !' . : ;- -J . i - N I : $ .-r'. I .vrj:v:-i .::;-r::.-:-;- '..Vv -.S-..-;n;' ; ' ; ' I I J 'I , . 1 iaH.aB. ..:-.'.;:'- ...': rs . .W JB . sV - - -fV NEW YORK, May 21. Ttay Beve ridge, one of three . talented sis ters, has returned from the war and is lecturing on her experience In war hospitals. Miss Beveridge was once on the stage. She is a sister of Kuehne Beveridge, famous as a sculptor. They are the granddaughters of the late ex Governor Beveridge, of Illinois, and stepdaughters of the late Baron von Wreda, of Germany. 9 e The clearing up of the estate of the late Freddie Gebhard shows that the only person who benefits from his prop erty is his flrstfwlfe, now Mrs. Louise Clews, who is living In Paris. Geb hard was famous chiefly for his esca pades with Lily Langtry. He married Louise Morris, of Baltimore, a famous beauty who had gained notoriety by wading through a fountain in a public square of Baltimore while attired in a party gown. Harry Lehr was her es anese stores) to two cups dry crushed rose petals and one-third cup dried rose geranium, lemon verbena, "balm" or other sweet scented leaves. Orris root may be added at discretion and a few stripe of dried and crushed yel low lemon or orange rind. Pour on three tablespoons of "Eau de Cologne", cover tightly and leave three months before opening. Moist Pot-pourri Partly dry fresh, fragrant rose petals. To two quarts half dry petals allow two cups (mixed) half-dry sweet balm, lemon verbena, rose geranium, bay leaves, heliotrope, white jasmine, clove carnation petals and violet petals (gathered as they come into blossom). Pack In layers in a crock or Jar with a close lid, together with two-thirds cup mixed stick cin namon, whole cloves, mace, orris root, yellow lemon rind,, orange rind and sandalwood. Use two tablespoons salt to every quart. Keep covered in a cool place, stirring as each of the ingredi ents Is added until all are in. Then pack into regular "rose jars," sprin kling with very strong vinegar or pure alcohol between the layers. You will need about one cup of vinegar or al cohol to every quart of the mixture. Cover the jars tightly, scaling around the crack with a little parafine. Do not open the jars for at least a month. A simple but much less fragrant por-pourrt may be made by using only rose petals, jsalt and spices, as above, and omitting the other ingredients. Lemon verbena and rose geranium leaves, dried quickly are particularly good with the rose petals. Dried sweet brier leaves and "wood-ruff" or "baby breath" leaves are also sometimes use ful and easily obtained in this locality. PORTLAND. May 18. Since living In Portland I have smelt several rose Jars that have such a nice "spicy odor." Msy 1 sk you it you could give me the formula of spices used? Also I would like the recipe for a chafing dish combination of shrimps and peas. I think It is called "shrimp wig gle." Thanking you In advance ami for the many previous helps I have received through tbe columns of The Oregonlan, I am MKS. A. w. B. I cannot, of course, give the formula used for the particular rose Jars you are acquainted with, unless they bap pen to belong to readers who have used the pot-pourri recipes from this col umn. You will, I hope, see "how It is' done" from the answer given above. A really exact formula cannot be given, owing to the variability of the ma terials used, and of personal taste In perfumes; but the recipes given above will serve as a guide. Shrimp Wiggle may be made from fresh or canned shrimps and peas. If the large canned shrimps are used' re move the dark Intestine and cut each shrimp up In two or more pieces. Re heat in the chafing dish, in a rich white sauce made with 2 tablespoons butter and 2 tablespoons flour, 1 cup very rich milk, or half cream and half milk. Season at the last with salt and white pepper to taste, and a dash of cayenne, mace, and lemon juice. One or 2 table spoons sherry is an optional ingredient. a . sTi ' ITS'" ' ill I .1 ITrS jt- fTtJ-i T cort on this occasion and this original exploit put Harry on the social map. He was the leader of social Newport afterward for many years. Mm. Geb hard separated from her husband and later divorced him. At the time of the divorce he created a trust fund of $185,000 for her benefit. Then she mar ried Henry Clews. Jr.. but later di vorced him and he promptly married the divorced wife of P.obcrt Goelet. Meantime Gebhard married Marie Gamble, a chorus girL When he died it was found that all that was left of his estate was the trust fund of tlSS.OOO, and this of course, cannot be touched by his widow. At the death of Mrs. Louise Clews, it will go to Gebhard's sister, Mrs. Xeilson or her heirs. Mme. Domieio da Gama U the wife of the Brazilian minister to the United States and she lives in Washington, but she spent much time in New York Use about 1 cup shrimps and 1 cup cold cooked peas (or drained canned peas, the small sweet kind), to li or 2 cups sauce, and serve on toast or browned crackers. Use the smaller allowance of sauce for the latter. Almost every individual "chafing dish artist" has a personal variation on the above simple theme. For in stance, I often add a cut-up green pep per or a few strips of canned' pimento to make the shrimp a bit more "wig- gley." A few canned mushrooms are also an optional ingredient. Onion salt or celery salt is used, sometimes, in seasoning. Asparagus tips may take the place of part of the peas. One or two .egg yolks may be beaten into the sauce Just one minute before serving, allowing the egg to thicken a little over the hot water. If egg yolks ar used, less flour must ' be put Into the sauce. I find my friends like a "varia tion" in which I cook 3 tablespoons chopped celery heart and 2 tablespoons chopped green pepper in the butter before the flour is added. Another trick is to use orange Juice In place or lemon Juice In seasoning the sauce. Salmon Wiggle is quite aood too. In which flaked cold, salmon takes the place or the shrimps. Both mixtures make good patty or Swedish Timple fillings. Use rather less sauce for such a purpose. PORTLAND. May lfl. Will you please Klve me a recipe for making home-made hop beer that will effervesce, but will not taste sweet or contain alcohol? MRS. A. K. I fear that there is nothing that will answer your description. I can give you a home-made "hop-brew" that will effervesce and will not taste sweet; but like all other home-brewed effer vescent drinks other than those made with charged soda water, or acid drinks to which soda is added, it will contain some percentage of alcohol. Let me know If you want an "extract" flavored with hops to combine with soda water. In reply to several requests 1 wish to say that if possible I will give a number of wedding cake recipes in or near this column before June 1. DIVA'S GEMSARE FORTUNE Late Mine. Xordica's Kstate Includes $250,000 In Jewels. NEWARK, N. X. May 13. More than $250,000 worth of jewels, accumulated by the late Mme Nordica, opera singer, are included in the appraisal of her estate, now in progress here. This es timate was made by the administrator, who examined the gems in the vault of a local trust company yesterday. Among the ornaments was one valued at $75,000, and there were many the value of which ran to 116.000 and $20. 000. There was a great number of medals and insignia presented to the singer by nearly all the crowned heads of F.urope. - X J . if. : 9. 4 W ' 4y with her son Morris Volck and his wife and with her grandchild. Mme. da Gama was from Texas originally. She has been married three times. Her first husband was named Volck; her Kecond. from whom he inherited a large fortune, wan named Hearn. Mme. lloslka Sthwimmer. of the In ternational Suffrage Alliance, hns been in America to promote a plan for a peace ship to carry a party of peace crusaders to Kurope. The alliance has 12,000,01)0 members in the coun tries of Kurope. and Mme. Sehwim mer believes their influence would be strong for peace. If all the women in the world beg all the men In the world to top fighting, she thinks, the fighting will stop Mme. Schwimtuer is going to tour several stuteH in the interest of her peace movement. Beatrice Prentice is introducing a new fad into the florists' business in New York. lhe is Importing butter flies from South America whlirh florists are putting in boxes of flowers and bouquets. When rny lady opens her floral offerings a gorgeous butterfly flutters from the heart of the gift of flowers and flies about her room. Mis Prentice Imported 10,000 butterflies from Kio de Janeiro only last week and shipments are coming to her regu larly from Brazil. This is a side-issue with Miss Prentice for she Is a member of the company which has been playing In "The Clever Ones" at the Punch and Judy Theater In New York. Jessie Pyle. of Philadelphia, is the winner of the women's fencing cham pionship. There were five contestants who met in New York recently and four tf th" wer from Pti I larlelph .-i . FRECKLE-FACE Sua and Wind Hrlnjr Out tarty Ppeta, How to Remove Kaally. Here's a chance. Miss Freckle-face, to try a remedy for freckles with tho guarantee of a reliable dealer that it will not cost you a penny unless It re moves the freckles; while if it does give you a clear complexion the ex pense Is trifling. Simply get an ounce of othine dou ble strength from any druggist and a few applications should show you how easy it Is to rid yourself of the homely freckles and get a beautiful complex ion. P.arely is more than one ounce needed for the worst case. Be sure to ask the druggist for the double strength othine. us this Is the prescription sold under guarantee of money back if it fails to remove freck les. Adv. How American Women Mby Keep Faces Young "The American smart woman age early, far earlier than the Knffli.sh. woman," says Christian Miller, l '. i., the famous English health expert. She adds that our climate "so exhilarate. that you over-exert yourselves and grow old before you know It. The skin that lacks moisture grows pale and withered looking and soon forms wrin kle. "The American complexion" is best treated by applying pure merrolUed wax. which i-auses the f;ided, lifeless cuticle to flake off In minute parti cles, a little each day. until the fresh, young skin beneath Is wholly in evi dence, livery driiKgiM has llila wax; one cunce Is sufficient. Spread on at night like cold cream, washing It off next morning. For wrinkles, dissolve an ounre of powdered saxolite in a half pint wltrh hazel; bathe the face In this. Immedi ately every wrinkle Is affected, even the de.-per lines. Both treatments are remarkable facial rejuvenatora. Adv.