THE STJXDAY OREGONIAN, PORTLAND, OCTOBER 34, 1915.
DAINTY RECEPTION AND AFTERNOON
FROCK DESIGNED FOR DEBUTANTE
For Restaurant Wear Rich Materials Are Combined in Youthful Arrangement New Dance Costume Is of White
Tulle With Bodice of Peach Pink Pussy, Willow Taffeta and Wide Skirt Black Velvet Gown Is Chic
f t s : i?vv. ; ; :
THERE are occasions when even the
younRusi members of society musl
be formally gowned and the debu
tante must have her conventional re
ception and afternoon costumes as well
as her sport - clothes. A restaurant
frock of rich materials is the combina
tion of materials essentially youthful
In arrangement.
Over a skirt of pale buff satin noc
turne i-s dropped the tunic of golden
brown indestructible voile which is dis
tended slightly at the edge with feath
prbyne. This light hoop is hidden un
der a deep hem of brown velvet and
thene is a flounce of the velvet headed
with beaver fur. The bodice of inde
structible voile has a crossed sash of
velvet and a touch of beaver on the
collar.
If there is one type of costume the
, debutante takes special thought about
it is the dance frock, and she must
have a half dozen at least. Charming in
deed Is this fluffy frock of white tulle
with wing draperies over, the hips, and
an adorable little bodice of peach pink
pussy willow silk draped into a bow
below the bust. The tulle flounces are
bound with peach pink velvet to match
the bodice. This frock with its close
bodice and very wide skirt Is charac
teristic of the new silhouette for the
"Wittier sea.soii.
The debutante may affect somber
black velvet, provided Its style Is suf
ficiently youthful, and the effect has
certainly been achieved in an attrac
tive afternoon costume in which an
artful addition of two gold roses gives
the black velvet gaiety.
The Russian bodice has a high collar
ami long sleeves, and the skirt is made
distinctive by its unusual arrangement
of flaring peplums. which meet deep
tucks over the hips. Of course the
softest, finest chiffon velvet was used
to make thjs tucked and gathered
frock. The roses of gold lace are
cught against colar and girdle. With
the frock go a velvet tarn hat and but
toned boots of approved style.
Answers to Correspondents
BY LILIAN TINGLE.
Portland, Or.. Oct. 13. Would you please
be kind enough Jo repeat your recipt I'or
"Honey Nougat" which uppeured in the
Oregonlan some time ago? Thanking you
in advance. Yours truly.
A SUBSCRIBER.
I HAVE published several honey nou
gat recipes. 1 think. Try the fol
lowing and let me know If it is
not the one your had in mind:
Honey Nougat. SVi cups sugar. 1
cup honey, 3 egg whites, cup water,
I teaspoon vanilla. 1 ;i teaspoon salt,
1 li cups nut meats. Boil the sugar,
honey and water to the "medium ball."
Beat the esgs with the salt until stiff.
Four on one-half the syrup, beating
thoroughly, and let the rest cook to
the very hard ball stage. Beat this in
with the rest, add the nuts and flavor
ing. When Just soft enough to settle
with a level surface, pour the mixture
Into a bread pan lined with parafine
paper or with nougat wafer sheets.
If the latter are used cover the top
also with wafer sheets. Let stand 24
hours before cutting. Cut into edit
able pieces, and wrap each in parafine
paper. French candied fruits, cut in
pieces, may take the place of part of
the nuts. "Judgment" In recognizing
the stages of sugar boiling and the
proper point at which to cease beating
is necessary ,for success. "Failures"
can sometimes be helped by the use
of the double boiler, if too thin; or by
a few drops of boiling water, if too
stiff.
Weston. Or.. Oct. IT. Will you kindly
publuiU at your earliest convenience a re
ceipt for Baltimore plrkles. They are made
of cucumbers sliced, are sweet and spiced,
as near as I can describe the kind 1 mean.
Would also like a receipt for making a
relish for cold meat that requires no cook
Ine. MRS. L. L. D.
I have no pickle recipe with the
name you mention. Perhaps some
reader may help. A number of cucum
ber pickle recipes, sweet and spiced.
both whole and sliced, have been given
in this column recently. Also a num
H
o 7 r
ber of relishes, both cooked and un
cooked. You give me' no hint as - to
the kind of relish desired. - The fol
lowing are easy:
"Ladies Delight." Chop equal parts
tart apples and onions. Add 1 cup
seedless halved raisins for every quart,
1 teaspoon salt and 2 tablespoons sugar
more or less, according to taste
Cover with cold vinegar and seal at
once. Add 1 or 2 tablespoons mustard
seed If liked.
Uncooked Tomato Relish, No. 1. One
peck ripe tomatoes. 1 quart chopped
celery, h peck onions, 4 green peppers,
4 red peppers, 4 cups vinegar, 2 table
spoons salt, 1 cup sugar, 3 ounces mus
tard seed. Chop, mix and drain the
vegetables. Mix with the sugar, salt,
vinegar and mustard. Place in glass
Jars, covering Jar tightly with muslin.
This is said by the donor of this recipe
to be better than sealing. I have not
tried It personally.
Uncooked Tomato Relish. Ko. 2. On'
half peck ripe tomatoes, chopped and
drained. 2 grated horseradish roots. M
cup rait, H cup mustard seeds. H cup
young nasturtium -seeds, -H cup sugar,
tablespoon black pepper, 1 very
small head chopped celery, 2 chopped
onions. 1 teaspoon each ground cloves,
cinnamon and mace. '3 pints vinegar.
1 very finely ' minced clove of garlic,
if liked. Mix thoroughly and put up
in sterilized jars. If a hot relish
liked, add cayenne, cautiously, to taste;
or use a little chili powder, if the
flavor is approved. Do not serve
pickles r relishes too frequently. They
are so often used as an excuse or dis
guise for poorly-cooked, flavorless
meat dishes.
"Portland Or.. Oct. 21. If convenient to
you, I would HKe Directions ror maaing
mayonnaise dressing, using wesson oil.
jm. ij. so..
Mayonnaise salad dressing One pint
salad oil, two egg yolks, two to three
tablespoons lemon juice, two to three
tablespoons vinegar, one to two and a
half teaspoons salt. Optional Ingre
dients are one teaspoon powdered su
gar, one teaspoon mustard. a few
grains cayenne. Have all ingredients
quite cold. Mix the dry ingredients
with the egg yolks and about one tea-
poon vinegar. A tiny pinch of soda
may be added as described above. Add
the oil very slowly at first until the
mixture begins to thicken. Beat well
with a Dover egg beater, thinning as
seems necessary from time to time until
all the oil and vinegar is used up. The
mayonnaise should be stiff enough to
hold its shape. It liquefies when added
to salads or kept it? a warm place.
therefore add it as short a time as
possible before serving and keep se
curely covered in " the cellar or Ice
chest. A screw top glass jar is con
venient for this.
If the oil is added too rapidly or if It
Is too warm the mixture "Will curdle.
Setting the bowl on Ice or beating in
a" Bpoonful of crushed ice will some
times help In the latter case. In the
former a teaspoonful of egg white
may help, or taking a new yolk and
starting in to beat again, adding the
curdled mixture slowly. The season
ing may. of course, be varied to suit
the personal taste and the kind of
salad for which the dressing is to be
used.
Whipped cream or whipped egg
white may be combined with the may
onnaise just before serving when a
milder, lighter dressing is desired
For potato salad more acid and con
diments would usually be added. For
a fruit salad all lemon juice or a mix
ture of lemon and orange may replace
the vinegar, and a. very minute quan
tity of sugar may be pleasing to some
tastes.
Portland. Oct. 4. Kindly uive at your
earliest convenience airections ior matting
grape Juice. Thanking you in advance.
MRS. A. P. S.
The lrst method is one recommended
by the United States Department of
Agriculture, and while it calls for more
care, skill and understanding of the
underlying principles, it gives perhaps
the best-flavored and most wholesome
Juice. Some of the other methods may,
however, be more convenient some
times cr better adapted to particular
kinds of grapes.
Method 1. Use only clean. sound,
fully ripened grapes. Crush them, cold.
In a fruit press or in a strong, clean,
well-scalded sack, letting two per
sons twist the ends in opposite direc
tions until the Juice is thoroughly ex-
Ltracted. Heat the Juice very grad-
crock 'set in hot' water, to a temper
ature of 180 degrees to 200 degrees
Fahrenheit. Note that boling point
should not he reached. The juice
should t'team but not boil. Use a ther
mometer if you have one, as the flavor
suffers' nbove 195 degrees Fahrenheit.
Let stand 24 hours to settle: then drain
from the sediment and strain through
a flannel jelly bag. Fill sterilized bot
tles or fruit Jars, leaving a little space
for the juice to expand on heating. Set
on a rack in a wash boiler or Bteam
cooker. If the boiler Is used, fill with
cold water to within one Inch from the
top of the bottles. Heat gradually, but
do not allow to boll.
The juice should be no hotter, than
when it was nrs-t heated, 180 degrees
to 200 degrees Fahrenheln. and the
water outside the bottles may simmer.
but on no account actually boil. If the
temperature is too high the juice is
less delicate in flavor and is more apt
to be cloudy. Seal as soon as the
proper temperature is reached. If bot
tles are used the corks should be new
and sound and should be soaked In
boiling water until soft. After being
driven into the bottles they should be
coated with parafine or bottling wax.
Method 2. Use only clean, ripe,
sound grapes. Heat them, slowly, in
a crock or double boiler, at the back
of the stove, or in a slow oven or in a
fireless cooker. When th.e skins are
tender strain through a jelly bag. Add
half as much sugar as you have Juice.
Heat until the sugar is dissolved and
the Juice is steaming and simmering,
but not actually boiling; then seal in
steriliZ3d cans like canned fruit. If
sterilized bottles are used, treat the
corks as described above.
Method 3. Crush well-washed, ripe,
sound grapes slightly with a wooden
potato masher. Simmer (but do not
boll) for about 30 minutes, then crush
or squeeze as in method 1. Strain,
reheat and skim the Juice. Add one
cup of sugar for every quart of juice.
Let th3 sugar dissolve, boil 6 minutes
and seal while hot in sterilized cans.
Grape juice made by this method Is
not as delicate as some of the other
kinds, but is less easily spoiled by a
"hit or miss" worker. It can be diluted
for ordinary drinking.
Method No. 4. Prepare and heat the
juice as in method 3 but add no sugar.
After straining let it get cool and'set
tle; then place in .bottles or jars, set
on a rack In a wash boiler as In
method 1. Heat gradually, letting the
water actually boil 10 minutes. Seal
while hot. This is less delicate in
flavor than that prepared by method 1;
but a little less care is required.
Method 5. Wash, pick and place the
grapes in a granite kettle with as lit
tle water as will prevent scorching at
first. Bring Just to boiling point.
Mash - and drain over night. Reheat,
bring to boiling point, boil 10 minutes
and skim. Put Into sterilized bottles,
cork up and place on 8. rack in a wash
boiler. Cover and boil one hour. Wax
the corks as above. This gives a juice
which keeps well, but tends to be a
little coarse In flavor-. A small quan
tity of sugar might be added if liked.
Method 6. Cook the grapes to boil
ing point, crush and drain over night.
isext day reheat, boll 20 minutes and
seal In two-quart sterilized fruit Jars
like canned fruit. v Let stand two
WINGS ARE LATEST FAD
FOR FEMININE APPAREL
Draperies and Panniers Are Found Everywhere on Smart Frocks
Born in France, Attributed to Interest in Warplanes.
WINGS are the latest feature of
feminine dress, but t,hey are not
located nn mllariv'n Eltniililors.
One is much morn likely to find them
on her hips and they sprout also on
her collars and. of course, on her head
gear. Paris began talking about wings
early in the season, and wing-draperies
and wing-panniers were soon firmly es
tablished in fashion. One of the first
wina effects was seen at the Harris
Theater, where the leading lady wore
white satin with exaggerated wing
draperies, in "Rolling Stones."
i.ven children's little frocks have ec
centrically placed pinions otherwise
wings and Jeanne Lanvin has brought
out a number of enchanting party
frocks for wee girls, with hooped
skirts of silk or chiffon under flounced
skirts of tulle and lace. The hooped
skirt, be it understood, is a sort of
wing." according to fashions Idea;
since everything that is reinforced
with stiffening material comes under
wing classification. The 20th-century
hoop is a much modified version of
the 19th-century hoop, which would
have ' required a subway car all to it
self: but the idea, is the very same
yards of light fabric made to stand out
from the feet because of a hoop of
featherbone or wire beneath, but
the twentieth-century hoop usually
stands out from the ankles or even
several inches higher for modern
skirts are not smart unless they reveal
the buttoned boot almost to its upper
edge.
Wing panniers and -draperies are
supported by wing interlining which
has "body" enough to make tulle and
soft silk retain a smartly bouffant ef
fect, while remaining invisible itself.
There are also light featherbone hoops
to run into casings on lingerie petti
coats and tiny contraptions which may
be tacked to. the wing points of col
lars. One of the French couturiers
ascribes the "penchant" for wings in
costume to interest in the aeroplanes
and hydroplanes being used In the war.
This may be true: but of all the wing
attachments which woman has con
trived to add to her wardrobe, it Is
hard to determine Just what sort of
wings, angelic, birdlike or warlike,
have inspired the return of the bustle,
which, made of crinoline and feather
bone, must be included In fashion's
new wing appendages.
Artificial Gems Soon on Way.
So successful have been the experi-
NEW GIFTS FOR YOUNG
MOTHERS ARE PROPOSED
Crocheted Articles for Baby's Crib and Perambulator and Also as Presents
For Autumn Brides Are Suggested.
Xyt,.& Sear Xv t J s y. t
V S Ka
B . Y-SAitrMCr -y. j. . . .-. '-. ."A
Sr
. : Aw
- S. 4T
4
3? i
j rii
A ' .-. . : 'Aw -. " M;-feirX4V4,o "
I
CROCHETED BELONGINGS FOR BABY.
-.
HERE Is Bomething- entirely new
for the woman who knows how
to crochet and has Christmas
grifts in mind. These articles are cro
cheted with white cotton and are wash
able. On the parts where the plain
stitches occur little rosebuds are em
broidered with washable floss and a
trimming' of narrow pink ribbon com
pletes the dainty effect. Blue or pale
yellow, or any preferred coloring, may
be substituted for the pink.
months, then open and put Into steril
ized bottles or jars, straining if neces
sary to secure clearness. Put the corks
loosely in the bottles, place in a wash
boiler, as in method 1. and heat one
hour at simmering point. Then drive
home and wax the corks. This method
calls for less care thai. No 1 and gives
a more delicate flavor and texture
than No. S.
Method 7. Wash, crush and heat the
fruit. Simmer 30 minutes. Crush, drain
and squeeze. Let settle, restrain, then
add one cup of sugar for two quarts of
juice. Boil 6 minutes and seal at once.
Gateway. Or., Oct. 11. I heard ground
cherriea dried- in sugar like raislas were
very good. Would you kindly tell me how
to dry them. Tbanklng you, kLKS. A. T.
I think probably the following meth
od will be satisfactory, but I have had
no personal experience in drying
ground cherries:
Dried. Ground Cherries. Scald by
dropping into thin boiling syrup. Skim
out and spread on platters. Sift gran
ulated sugar over and let dry in the
sun. or in a warming oven, or fruit
dryer, as may be most convenient. Sift
on a little more sugar for packing.
Store in airtight receptacles. If liked,
a little lemon rind may be boiled in
the scalding syrup to modify the flavor
of the fruit.
Troutdale, Or.. Sept. 23. Could you tell
me or some recipes to use parsley tnrougn
your valued column.? Thanking you for
your helps. MRS. C. C
Parsley is used as a garnish and as
a flavorer. For the former it. is used
either fresh, in sprigs or finely chop
ped, or for Borne meats, it is crisped
by quick frying In deep fat. In the
latter case be sure It is perfectly dry
before frying or a bad burn may result
from the boiling over of the fat. .
As a flavorer it is usually either
finely chopped or dried and sifted, the
former being, of course, best. Chopped
parsley -is used in small quantities in
potato and other vegetable salads, in
many "dressings" or stuffings for
meats or fish, in some fancy loaves and
croquettes, and in some soups and
sauces. Its use and the quantity em
ployed depend entirely upon personal
taste.
For drying, it is Improved by being
dipped first Into boiling and then into
cold water before being hung up. It
should first be carefully picked over,
washed, and tied in bunches of suit
able size.
-Fashion,
ments of Herrman Wild and Professor
Mlethe in the production of synthetic
corundum precious stones sapphires
and rubies that a company has been
formed to make them on a commercial
scale. The Scientific American says
8.000.000 or 4.000.000 carats of artificial
rubles are used annually for watch
jewels and 2,000,000 carats are used In
Germany alone as bearings for electri
cal measuring apparatus.
Care of Our Teeth. Vital to
Our Welfare.
Knamel Covering; Will Last an lionsr
as We Do If We Only Will Take
Care of Month by Vlsltlnsr Dentist
Occasionally.
THB enamel covering of our teeth is
- of sufficently good material to last
as long as we do If we Intelligently
co-operate In the care of them.
This may be accomplished simply by
paying a visit, once every month to a
reliable dentist and having the teeth
given a thorough cleaning this to be
followed up by dally faithful care.
Faithful care means the brushing of
the teeth upon rising, and retiring and
after each meal.
The health department of New York
Clty has issued leaflets for the care of
teeth, and It has given the following as
a safe and cheap tooth powder:
The prescription Is two ounces of
precipitated chalk, one-half ounce
Castile powdered soap and one dram
of powdered orris root.
It seems the mouth germs can only
gain a foothold where there Is some
roughness to which to cling.
Decaying food creates acids which
corrode the enamel and afford the de
sired roughness, and the tartar affords
the same.
This being the case, it is easy to
see why clean teeth are so necessary.
If these mouth gernfs do get fastened
upon unclean teeth It is almost im
possible to dislodge them, as they are
provided by nature with a gluelike
substance by which they attach them
selves, and there they stay and busy
they keep. Having entered the tooth
through tartar and corroded enamel,
they do not stop until the tooth is, as
we say, decayed.
The mouth, through cleaning and
polishing of the teeth, keeps off the
growth of tartar, and dentists who
"w- - A
4 '--Jy vwi
4 fS6 Jt WeK0S'.("-i$o:;.'a
One of the bags holds baby's milk
bottle; another a tiny hot water bottle
for the crib. A strip with elastics
attached Is for baby's perambulator,
and the Ions; strip, joined at the ends.
Is to hold up the toddler Just learning
to walk. strip Is lined with shirred
pink satin, x
A pew Idea In the crocheting line
also is the g-arter ends supplied with
metal clasps for the stockings. A pair
of these Barters will make a charming
Sift for the Autumn bride.
I f
j r
Genuine 'Merit Always Wins Out! I
NEMO More DURABLE
NC.IVHJ more V AL.U t. than any other corset
NEMO Always FASHIONABLE, bat never freakish
NEMO All shaped for the INDIVIDUAL FIGURE
NEMO PERFECT FIT without alteration.
NEMO HYGIENIC features and patented INVENTIONS
NEMO Sold in GOOD STORES EVERYWHERE
The "Self-Help" Nemo Vonderilft Corset
The most brilliant success the corset world
baa ever known. It opens a new era in corset
service and corset telling.
The semi-elastic Wonderlift Bandlet is
instantly adjustable to any figrare. It uplifts,
supports and holds in place the vital internal
organs, preserving
preventing disease.
I
j2 f ' " I ' Already many thousands of
AtV I rthvsicians are nrescritaincr the
Wonderlift, not only as a remedy
for women's ills, but as a preventative".
Nine out of every ten women correctly fitted
in a Nemo Wonderlift Corset will never be
satisfied to wear any other.
No. SS4 tor short toll Ororea 1
No. 66S tar taller fall flsurM $5.00
No. 5SS for slender to medium )
Then there's one style ds luxe, of lustrous
silk brocade, for all average full figures 910.
NOTE To adjust the Wonderlift Bandlet aftercorset
la laced on fi ore. wind both laces (on each aide) CTenlr
once around forenntren pail afoietv. atraicnt ak
not up or oat. Do not jerk or twist the laces.
oat. Do not jerk or twist the
Nemo Self-Reducing Corsets with Relief Bands
(.jrpvs yi uie ueavy ngure:
No. 402 For abort flenrea with small bast:
exessjat on abdomen rather than on hips
No. 403 For women of medium helrht. full
bust, larro abdomen and hipa S4.O0.
No. 405 Similar to No. oa. but with hivHer
bast and back; for taller foil firnrea. with
1mm boat S4.0O.
' . . .. v . i uivucto piVVIUU UJQ
5ELF-RE0UCIN6 m" satisfaction for the shorter and taller types.
have used this preventive method as
sert that If children's teeth are given
a fair chance they may at the age of
zo be without a single cavity, and that,
if it is possible to prevent decay for
16 years, it is, by care, possible-to pre
vent It indefinitely.
Decay is largely accomplished dur
ing sleep, and a good mouth wash upon
retiring is advised. Nothing is better
than one teaspoon of common baking
soda in a half glass of water.
The enamel of our teeth is one of the
hardest substances known, but it is the
one part of the human body which
never renews itself. when destroyed
nothing can replace it.
Illnta for Sandwiches.
Mother's Magazine.
Combination Sandwiches Chop to
gether one-half cupful cold boiled ham',
one-half cupful chicken, three hard-
boiled eggs, two sardines, one-fourth
cupful chopped celery, two chopped cu.
cumber pickles. Mix together thor
oughly and season to taste and mix
with enough mayonnaise or melted
butter to make a nice paste to spread
on slices of buttered bread. Form into
sandwiches.
Sweetbread Sandwiches Chop cooked
sweetbreads and stuffed olives to
gether, using an equal amount of each;
add a little shreJded lettuce and mois
ten with well-seasoned French or may.
onnaise dressing. Spread on thin slices
of white bread.
Apple Sandwiches Chop fine two
ripe apples, two stalks of celery an-i
one sweet pepper. Mix together with
a little mayonnaise dressing, spread
between thin slices of buttered bread,
garnishing with a sprig of watercress.
Bacon Appetizer Sandwiches Fry
the bacon until crisp, then break up
into bits, add some chopped green pep
pers and chopped onion, using about
three small white onions and one large
pepper to each six slices of bacon.
Season to taste, then when the onion
and pepper are cooked enough, stir in
one egg. Mix thoroughly, then spread
on slices of buttered bread and form
Into sandwiches.
Tobacco, and Heart Disease.
Good Health. -
Playing an important part in the
high death rate from heart disease is
the use of tobacco. The effect of nic
otine upon the heart is indicated by the
pulse, a most accurate index to the
condition of the heart. The pulse says
that the heart Is partly paralyzed, that
its force and vigor are diminished, that
it is poisoned, in fact. Old smokers,
and many of those who have Indulged
but a few years, often suffer with pal
pitation of the heart, intermittent
pulse, angina pectoris and other symp
toms of derangement of this most im
portant . organ. There is. In fact, a
diseased condition of the heart which
is so characteristic of chronic tobacco
poisoning that it has. been appropriate
ly termed "narcotism of the heart."
Medical statistics show that about one
in every four smokers has this condi
tion. There Is good evidence for be
lieving that not only functional, but
organic, disease of the heart may be
occasioned by the use or toDacco.
Getting Ahead. "K
" suppose .a fellow ought to have a
good deal of money saved up before he
thinks 3f marrying."
"Nonsense! I didn't have a cent
when I started, and I'm getting along
fine now.
"That so? Installment plan?"
"Yes; and we've only been married
and keeping house for a year and I've
got the engagement ring all paid for
now." Fhllaoeipnia tress.
To lUnaTe Indelible IbIc Stains.
In marking my linen I found that In
spite of my care I dropped several
Dots of :ndeuDie ink on a nne piece.
Although I had heard that Indelible
Ink never canve out,. I was told by a
chemist that equal parts of ammonia
and turpentine would remove It. I tried
this, saturating the linen and rubbing
hard, afterward washing 'In Clearwater
thoroughly with perfect success.
8. H.
To Marie Isaacs) Ulnars,
It often happens, especially at fairs
and upon similar oocaslons, that one Is
CD
Fes- t.
hygienic tWiireay which ara
yoo pay iwhntt extra
than any other corset
me neaitn ana
55S
laces. . TONDERUrT U
WNDERUF.T
or a certain type of stout figure. Nemo
Corsets with Relief Bands are best. The Relief
Bands now are made largely of semi-elastic
LaaUkopa Webbing. They gather up a large,
soft abdomen, support it comfortably, and grad
ually, by a constant massage, drive away the fat
and make the figure both smaller and lighter.
This very valuable and popular feature is now
used in three different models, for three different
4
Each has a medium skirt, with elastic bands
at back to give comfort in any position.
Many thousands of stout women of medium
height have worn No. 403 for years, and will
wear no other. Th turn ui .u -
asked to loan dishes; utensils or other
articles which are difficult to mark.
Any such article can be "tagged" by
pasting on it a strip of surgical plas
ter marked with the owner's name.
The article can be washed as usual,
as neither the plaster nor . the ink on
it will wash oft.
Reason for Being a Woman.
Atlantic.
By nature man belongs to the hunt
In the open, and woman to the fire in
doors, and just here lies one of the
best reasons for being a woman rather
than a man, because a woman can get
along without a man's out-of-doora
much better than a man can get along
without a woman's Indoors, which,
proves woman of the two the better
bachelor, as being more self-conlaineol
and self-contented. Every real man when
abroad on the hunt is always dreaming;
of a hearth and a hob and a wife
whereas no real woman, if she has the
hearth anl the hob, is longing for a
man's hunting spear or quarry. If she,
is indeed a real woman shells very;
likely longing to give a man the com
fort of the fire, provided he will not
stay too'long at a stretch, but get out
long enough to give her tltne to brush
up his hearth and rinse his teapot sat
isfactorily to herself.
TODAY'S BEAUTY
SUGGESTIONS
Face powder simply covers up ant
unattractive complexion and leaves no
lasting benefits. Those who have tried)
a simple spurmax face lotion find it
much better, as it removes skin discol
orations, such as freckles and tan, and
makes the skin smooth, white and vet
vety. This lotion is made by dissolve
ing four ounces of spurmax in one-half
pint hot water, then adding two tea
spoonfuls' glycerin. This complexion
beautifler does not rub off or show-like
powder, and gives a more refined ap-
pearance. It removes both shlniness
and sallowness, rapidly giving the skint
a permanent healthy, youthful appear
ance. An especially fine shampoo for this
weather can be had at trifling expense
by dissolving a teaspoonful of canthrox
in a cup of hot water. Pour slowly on
scalp and massage briskly. This creates
a soothing, cooling lather that dissolves
and "removes all dandruff, excess oil and
dirt. Rinsing leaves the scalp spotlessly
clean, soft and pliant, while the hair
takes on a glossy richness of natural
color, also a flufflness which makes It
seem very much heavier than it is.
After a canthrox shampoo arranging
the hair is a pleasure. Adv.
Hot Curling Iron Goes
No More Broken Hair I
Beauty's Mirror)
Cvery woman knows that continual uao
of the hot curling- iron menu brittle, blla
tered, parched, iead-lookina; hair with burnt,
uneven enda. There's no need of aJiyone
using; that Inltrument of torture, now that
we know what can be accomplished by the
occasional application of ordinary liquid all
merlne. This la not only more effective, giving-
the hair a fluffier and prettier curl, but
tende to promote Ita health, luatre and,
beauty. Any druggist can supply atlmerlno
in liquid form and a few ounces will lat
many weeka, ao It la quite economical to
use.
The approved way la to pact tha hair ia
I aeveral atranda and with a clean tooth brusht
I apply the liquid the full lasag-th of eactt
strand. The over-ntght traawformatlon la
agre-eably surprising to one who has never
tried this alrople and harmless anethod Adv