The Sunday Oregonian., May 13, 1917, SECTION FIVE, Page 7, Image 69

THE SUNDAY OREGONIAN, PORTLAND, 3IAY 13, 1917.
7
HEADGEAR AS PART OF RECRUITING UNIFORM
FOR WOMEN IS DASHING AND BUSINESSLIKE
New Addition to Summer Millinery Is Natty-and of Military Design Motor Veil, Gracefully Draped, Has Deep
1 Hem Summer Morning Hat Dainty.
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DASHING and businesslike Is this
addition to woman's Summer mil
linery. It is the' adopted and rec
ognized form of headgear that goes
with the new recruiting uniforms for
women in America and is correct in
every detail, even to th chin-strap
of leather for, of course, no woman
In Uncle Sam's uniform Is going to rely
on a hatpin! Nothing so weakly femi
nine as that in the new uniform. The
recruiting girl is military, and natty,
and trim from top to toe. "With her
soft felt service hat and her belted and
pocketed uniform of khaki, she wears
high-cut, sensible heeled boots with
brass eagle buttons to carry out the
eoldierly effect.
There Is as much art In the care
less draping of a veil as there ever was
In the manipulation of a fan. This
motor veil Is exquisitely arranged yet
It appears to be very carelessly tossed
over ha. an . shoulders. -.e veil I3 of
heavy quality georgette crepe in the
new, rich gold color; the hem In plain
color and the center part having large
printed wheels or discs in self-color.
The very deep hem is a modern feature;
and remember, that the deeper a hem
on a chiffon or gorgette veil, the more
eracefully it. may be draped.
. For wear with simple frocks of white
voile or lawn; or colored frocks of dim
ity, voile or gingham, here is a pretty
hat of simple style for the Summer
girl. The leghorn brim has been bound
with black velvet ribbon and velvet
ribbon is tied around the base of the
crown, two ends falling just over the
brim at the back. Rose-colored satin
ribbon Is pleated around the crown and
attached to a top-crown of the same
ribbon; and one pink rosa with green
leaves Is tucked against the brim on
the right side.
Mining Man Modern Colossus.
In the March American Magazine Is
en account of Daniel C. Jackllng, who
bas doubled the world's copper output
and is a giant In the copper field to
day. He has worked so swiftly and
so quietly that the public as yet in
not aware of his magnitude.
"At 35 he was vice-president and
general manager of a struggling min
ing company predestined, according to
the unanimous verdict of expert opin
ion, to be a speedy, very complete and
costly future. This Is not ancient his
tory. The mine was opened, the com
pany organized, only 12 years ago.
"At 40 he was a millionaire. At 45
he rounded the Horn in his own steam
yacht. He is 47 today and a multimil
lionaire. He controls the operation of
four mines, all less than 12 years old,
which" annually produce twice as
much copper as the famous mines of
Michigan put together. He acquired
an unprofitable zinc property four
years ago, lifted its output until the
figures approached the total zinc pro
duction of all the mines in Missouri,
and made it pay $15,000,000 in dividends
during the last two years."
SOUPS THAT NOURISH VITAL
TOHOUSEWIVESvMENU
Broths and Chowders Compose Meal in Themselves and Are Excellent
Use for Left-Overs.
ALTHOUGH clear soups, which are
largely water, contain little
nourishment, some thick soups
broths and chowders are literally a
meal in themselves, according to the
dietary specialists of the United States
Department of Agriculture. Even a
thin soup, taken at the beginning of
a meaL by its warmth and Pleasant
Xlavor, may stimulate digestion so that
the heavier foods are more easily di
gested. The combination of soup and
bread is pleasant and leads to the eat
ing of more bread or crackers than
would be consumed ordinarily. Appe
tizing soups also may be made often of
materials which otherwise would be
wasted. In this way such materials
are made to contribute whatever food
value they may have for the cost of
the labor and fuel needed to prepare
them.
One of the purposes which food
serves In the body is to furnish energy
for its muscular work, and one way
of comparing the relative food value
of different foods is to compare the
amounts of energy which they fur
nish or. as physiologists call it, their
fuel values. A cup (1. e., half pint or
a large soup plateful) of milk soup
flavored with vegetables yields a lit
tle more energy to the body than the
same amount of milk. A thick meat
soup with pieces of meat and vegeta
bles in it, a fish chowder, or a rich
vegetable soup, such as cream of to
mato, yields half again as much en
ergy as the milk, while a thin soup,
like bouillon, consomme, or clear to
mato soup, yields not quite two-thirds
as much as the milk, and less than
half as much as the thick soup or
chowder. A generous serving of thick
meat soup or fish chowder yields more
energy than an ordinary portion of
roast beef, and even a moderate help
ing of vegetable milk soup usually fur
bishes fully as much body fuel as a
moderate-sized rib chop of lamb.
There are other things to be con
sidered besides energy in connection
with the food value of diffent kinds of
food. One is the amount of the sub
stance called protein, without which the
body cannot build and maintain its
tissues. Meat and milk soups contrib
ute some of the needed protein. Meat,
ivoultry. fish, eggs, milk, cheese, dried
seas, beans, and other legumea are
the common foods In which protein is
most abundant, though it also appears
in fair amounts in the cereal foods,
such as bread, breakfast foods, maca
roni, rice, and the like.
Soap Pot Means of Economy.
Since many of the protein-rich foods
are among the most expensive of those
in common use, it is especially Import
ant to make the fullest possible use
of what is bought. Not all of the meat
which we buy is suitable for use as
such. The masses of fat which are
trimmed off before cooking or are left
on the platters may be saved, ren
dered and used in cooking, while the
bones, gristle and other refuse parts
find their best use in the soup pot.
where the long, slow cooking in
water draws out the gelatin, fat and
other nutritive material they contain.
This stock, as the resulting liquid is
called, may serve as the basis not only
of a great variety of soups, but also
of gravies and sauces, and may be used
for cooking vegetables, rice and sim
ilar foods. When it is used for soup,
its flavor may be varied by adding
various vegetables, such as carrots,
onions, tomatoes, turnips and celery.
It may be thickened with flour, bread
crumbs, or okra. Boiled rice, barley,
macaroni, and other pastes and crou
tons (small pieces of stale bread fried
a delicate brown in deep fat), may be
put in to Increase the food value of
soup and vary Its appearance and
taste.
Milk Soups and Vegetable Purees.
Soup is not necessarily made from
meat stock. Vegetable soups or purees
are made by 1 boiling potatoes, beans,
peas or other vegetables until soft,
mashing through a sieve and then heat
ing with a little liquid (water, milk,
soup stock or whatever seems desira
ble) and flavoring. Using leftover veg
etables for such purees is an econom
ical practice. Milk soups, which are
really milk thickened and flavored
with eome vegetable, fish or other
food to give flavor and perhaps thick
ened still more with a little flour or
stale breadcrumbs, are both nutritious
and appetizing. They furnish also an
excellent means of using up skim milk.
Those who wish to bring down the cost
of food should remember that;. skim
milk, a cup o which contains as much
protein as a cup of whole milk. Is far
too valuable a food to be overlooked.
In soup-making it should not be for
gotten that vegetables are necessary
for keeping the body in -health, be
cause they are relatively rich in min
eral matters and mild vegetable acids,
and contain recently discovered sub
stances without which the body pro
cesses seem not to be carried on prop
erly. Since soups offer an excellent
way of utilizing odds and ends of vege
tables, and especially leftovers and
parts which otherwise would be wasted.
the use of vegetable soup is often a
real economy. The fact that soups can
be given so many and so varied fla
vors, are so easily made, so generally
relished, anS make such palatable
combinations with large quantities of
bread and crackers, shows that they
are very useful additions to the diet.
Some recipes for soups, recommended
by the Government specialists, loilow:
Recipes for Nourishing. Soups.
Scotch broth Three pounds mutton. 2
tablespoons pearl barley. tablespoons of
minced onion, a tablespoons minced turnip.
'J tablespoons minced carrot. 2 tablespoons
minced celery. 2 tablespoons salt. 1 tea
spoon pepper. 1 tablespoon minced parsley,
8 quarts cold water. Remove the bones and
all the fat from the mutton, cut the meat
into small pieces and put Into a stewpan
with the water, chopped vegetables, barley
and all the seasoning excepting the parsley.
It will be found convenient to tie the bones
in a piece of thin white cloth before adding
them to the other Ingredients. Bring the
stew to a boll, quickly skim it and allow
It to simmer for three hours, thicken with
the flour, and add the chopped parsley.
Dried fish chowder pound salt fish.
4 cups potatoes, cut In small pieces. 2
ounces ssTif pork, 1 small onion, chopped. 4
cups skim milk. 4 ounces crackers. Halt
codfish, smolVfd halibut or other dried fish
may be used Ik this chowder. Pick over
and shred the fiKi. holding It under luke
warm water. Let --It soak while the other
ngredlents of the dlsO aro being preparea.
Cut the pork In smaK pieces ana try 11
with the onion until bo'h are a delicate
brown, add the potatoes, cover with water,
and cook until the potatoes f soft. Add the
mlllc and fish and reheat. S.lt, if neces
sary. It Is well to allow the fcrackeri to
soak In the milk while the potatoev are be
ing cooked, then remove them, and finally
add to the chowder Just before servlna.
Milk and cheese soup 3 cups milk, . or
part milk and part stock: 16 tablespoons
flour. 1 cup grated cheese, salt and paprika.
Thkcken the milk with the flour, cooking
thoroughly. This is best done In a double
boiler, with frequent stirrings. When ready
to serve, add the cheese and the seasoning.
The protein in this soup Is equal in amount
to that In five-sixths of a pound of beef
of average composition; Its fuel value is
higher than that of a pound of beef.
Milk and vegetable soup 1 quart skim
milk. 1 cup bread crumbs, or 2 large slices
stale bread. Small amount spinach or out
er leaves lettuce tnot more than 4 ounces), 1
small slice onion, salt. Cut the vegetables
into small pieces and cook with the bread
crumbs in the milk in a double boiler. If a
large quantity is being prepared for use In
a school, for example, put the vegetables
through a meat chopper. In this case slices
of bread can be ground with the vegetables,
in order to absorb the juice.
Cowpea soup 1 tablespoon butter or pork
fat, 1 tablepsoon finely chopped onion. 1
stalk celery, finely chopped; 1 cup dried
cowpeas, salt. Soak the peas 8 or 10 hours in
water enough to cover. Fry the vegetables
In the fat. add the peas In the water in
which they were soaked and cook (prefer
ably in a double boiler) until the peas are
tender. Put the mixture through a sieve
and add water enough to bring it to the de
sired consistency. Reheat. If this soup Is
thickened with 1 tablespoon of flour mixed
with a little water the pea pulp will be pre
vented from sinking. Dried navy or lima
beans, peas, soy (togo) beans, or other le
gumes may be used Instead of the cowpeas.
Split pea soup 1 pint dried peas, 4 quarts
water. 1 large onion, minced fine; 4 table
spoons sweet drippings or butter which gives
a better flavor. 3 tablespoons flour, 1 table
spoon minced celery or a few dried celery
leaves, teaspoon pepper, 2 teaspoons salt.
Wash the peas and soak them over n!gh
in cold water. In the morning pour off the
water and put them in the soup pot with'
8 quarts of cold water. Place on the fire
and when the water comes to the boiling
point pour It off (throw this water away).
Add 4 quarts of boiling water to the peas
and place the soup pot where the contents
will simmer for four hours. Add the celery
the last hour of cooking. Cook the onion
and drippings slowly in a stewpan for half
an hour. Drain the water from the peas
(save this water) and put them In the stew
pan with the onions and drippings. Then
add the flour and cook half an hour, stirring
often. At the end of this time mash fine
and gradually add the water In which the
peas were boiled until the soup is like thick
cream. Then rub through a sieve and re
turn to the fire; add the salt and pepper
and cook 20 minutes or more. Beans can be
used in the same way as peas. -
Mixed vegetable soup 3 quarts water, 1
quart shredded cabbage, V pint minced car
rot, 1 pint sliced potato. Va pint minced tur
nip, H pint minced onion. 1 leek, 2 tomatoes,
2 tablespoons minced celery, 2 tablespoons
butter br drippings, 2 tablespoons green pep
per, 3 teaspoons salt, H teaspoon pepper.
Have the water boiling hard in a stew
pan and. add all the vegetables except the
potatoes and tomatoes. Holl rapidly for IO
minutes, then draw back to where It will
boll gently for one hour. At the end of this
time add. the other ingredients and cook one
hour longer. Have the cover partially off
the stewpan during the entire cooking. This
soup may be varied by using different kinds
of vegetables.
Cabbage and potato soup H pint boiled
cabbage, finely minced; 3 medium-sized po
tatoes, 1 y level teaspoonfuls butter, drip
pings, or other fat; 1 teaspoon salt. 44
teaspoonful pepper, lk pints milk, whole or
skim or milk and water, boiling hot. Peel
the potatoes, cover with boiling water and
cook until tender usually 30 minutes; pour
off the water and mash until fine and
light. Add the cabbage, butter or other
fat. and seasoning, then slowly add the hot
milk or milk and water and boll up well.
If a thinner soup is required the amount of
milk or milk and water can be Increased.
If liked, an onion cut up fine and cooked In
a litUe water may be added to the soup to
give additional flavor, or grated cheese may
be served with It. Kale, turnips, or a mix
ture of vegetables can be aubstltuted for the
cabbage. If desired, and this is a good way
to use up left-over vegetables.
Onion soup 2 large onions or 4 medium
ones, 3 level tablespoonfuls fat. butter, or
a mixture of the two; 3 pints boiling water,
or water and skim milk (half and half);
1H teaspoonfuls salt. 44 level teaspoonful
If desired. Melt the fat and when hot put In
pepper, 2 tablespoonfuls flour for thickening,
the onions, which have been cut up fine;
cook slowly until the onions are soft, then
over a hotter fire until the onions are brown
but not at all burned. Add the boiling wa
ter and milk, thicken with the flour stirred
up in a little cold water, if It is desired to
give the soup a little more "body"; botl up
well and serve. It Is a common custom to
pour the soup over pieces of browned bread
before serving. A mild cheese, grated, is a
good addition to the soup, particularly If it
is made with water.
Mocked Poached Egg Dessert.
Mix boiled rice with a little sweet
ened whipped cream and shape into
round, flat patties. Cover with a layer
of stiffly beaten egg whites, sweetened
and flavored. On top of each place half
of a canned peach.
EXTRA BUTTONS AND STUDS
IN TRAVELING COLLAR CASE
Starched and Ironed Collars Fit Around Button Bag in Center Place
Provided for Soft Collars Also.
A GOODLY supply of extra collar
buttons and studs may be carried
along in this attractive traveling
collar case for a man. In the center
of the box is a small bag to hold but
tons and studs, and the starched and
Ironed collars fit around the bag. In
side the cover of the box is a drawn
up pocket into which may be slipped
soft collars . folded once.
The collar case is covered on the out
side with black moire silk and has an
edge binding and snap fastened strap
of black saffian leather. Inside Is a
lining of warp printed taffeta.
Self-Training Is Best, Says Armour.
In the March American Magazine Is
an article by J. O. Armour entitled
"Armour Men 'Who Got Ahead and
Why." In it Mr. Armour gives his
opinion of the qualifications that make
for business success.
"One of the truest axioms I know."
he says, "is the business saying that
'the best trained man is the self
trained man.' It Is my belief that no
man developed by a formula in a bus
iness organization can ever reach the
power of one who is put on his own
responsibility, knowing that his ad
vancement depends on his own brains,
foresight and application.
"By this I do not mean that a busi
ness leader should let his men go along
blindly. He must always give some
thing of himself; he must teach them
the .overhand and crawl strokes where
they knew only the breast stroke be
fore. But in any office organization '
the man who has never had to stand I
squarely on his own feet la never In a I
position 10 marcn. aneao.
1 L t? v I
If Collar Box Takes Care of But- I
tons Also. I
XIPIIIIIIIS
Famed For Their FIT
The one hundred distinct
ively different models of
3oriTbn
Bac Lace or Front Lace
Illllllllllllll.,
Jy
EMMm i ill
cover thoroughly the
whole range of Corset
Requirements. For
every woman, regardless
of natural figure, there
is one particular BON
TON Model that will
absolutely and accurate
ly fit her form. ,
Assuring that authentic
style, exquisite comfort,
and matchless service
for which the BON TON
Line is famed.
6 years' experience
makes possible this com
prehensive line of BON
TON CORSETS for
every need.
Sold by the Leading
Stores at $3J0, $5, $60,
$8, $10 and up
MODEL 869. 95.
For average or slerx-dtr-avtrage
figure.
An excellent danc
ing corset. Medium
length skirt withfrte
hlb-sbace. Wunda-'
bohn throughout. ln
pink broche only.
Sizes 19 to 30. '
From the HOUSE of ROYAL WORCESTER at Worcester, Mass.
Maker of BON TON, ROYAL WORCESTER and ADJUSTO Corsets
Wit-
"SAVE YOUR BOTTLES" IS
PLEA OF SPECIALISTS
Serious Shortage of Preserving Jars and Cans Is Threatened, Is Warning
Sent Out by Federal Government.
A serious shortage of preserving
Jars and cans is threatened.
Olass bottle s especially wlde
ncked ones are useful for putting
up fruits, Jellls and preserves.
Put up fruit Juices in ordinary
bottles.
i Reserve reirular preserving 1 Jars
and cans for canning vegetables
soups and meats. United States De
partment of Agriculture.
THE home-canning specialists of the
United States Department of Agri
culture urge every housekeeper to
save bottles especially wide-necked
ones for putting up fruits, preserves.
Jellies, Jams and fruit Juices. Saving
of bottles Is highly Important, they
say, as there threatens to be a serious
shortage of regular jars and preserving
cans this season.
The fruit products named. If sealed
with corks and paraffin, can be kept
perfectly in these makeshift containers.
Jellies. Jams and preserves can be kept
even in ordinary drinking glasses, by
the use of paraffin and paper. Fruit
Juices should be packed In ordinary
small-necked bottles.
Vegetables, coups and meats, on the
other hand, to keep must be sealed by
the usual fruit-Jar or tin-can packing
methods. Reserve regular containers
for foods that cannot be packed in
bottles.
The specialists also are urging all
members of canning clubs and others
not only to can products, but to dry
and evaporate all such products as
apples, pumpkin and squash. They ad
vise strongly that if containers are
scarce locally, those in stock should
be used to preserve perishable prod
ucts which have the highest nutritive
value. Nothing should be packed in
Jars or cans which can be conserved
effectively In other ways.
Candy containers or other glass Jars
with screw tops or glass stoppers, and
In fact any receptacle of glass, crock
ery or porcelain, can be sealed with
cork or paper and paraffin.
Large tin canisters or tin cans with
removable covers, provided the body of
the container is air and water tight,
will be found useful in canning certain
fruit products. Such containers can be
sterilized and their covers hermetically
sealed in place with Bolder or wax.
more responsibility, up to the limit of
his capacity. The man who informs
himself adequately about his firm, its
methods, its policies and its products,
who does his work so well that no one
needs follow him up to patch the rag
ged edges. Is on the safest, surest and
shortest road to achievement."
Watch Your Kitchen Waste,
Is Plea.
Collar Box Takes Care of Bat
tons Also.
A LARGE part of the $700,000,000
estimated food waste in this
country is good food allowed to get Into
garbage palls and kitchen sinks.
Don't throw out any- leftovers that
can be reheated or combined with other
foods to make palatable and nourish
ing dishes.
Do you know
That every bit of uneaten cereal can
be used to thicken soups, stews or
gravies?
That stale bread can be used as the
basis for many attractive meat dishes,
hot breads and desserts?
That every ounce of skimmed milk
or whole milk contains valuable nour
ishment? Use every drop of milk to
drink or to add nourishment to cereals,
soups, sauces and other foods. If you
do not want milk to sour keep it cool,
clean and covered continually. Remem
ber, too, that sour milk, buttermilk and
sour cream are valuable in cookery,
so do not waste any. Sour milk and
buttermilk can be used with soda in
making hot breads, or sour milk can
be turned easily into cottage cheese,
cream cheese or clabber. Sour cream Is
a good shortening in making cakes and
cookies and useful for salad dressings
and gravies for meat. -
Do you know
That every bit of meat and fish can
be combined with cereals or vegetables
for making meat cakes, meat or fish
pies, and so on, and to add flavor and
food value to made dishes?
That every spoonful of leftover gravy
can be used in soups and sauces or as
flavoring for meat pies, croquettes and
vegetables?
That every bit of clean fat trimmed
from meat and every spoonful of drip
pings and every bit of grease that rises
when meat Is boiled can be clarified, if
need be, and is valuable in cookery?
Don't fatten your garbage pall at the
expense of your bank account.
That when meat is boiled the water
dissolves out some valuable) food and
flavoring material? Save such water
for soup or for use In stews or gravies
or for cooking vegetables. Save and
keep soup stock. Every professional
cook knows that keeping a soup or
stock pot Is an essential economy.
Do you know that valuable food and
flavoring get Into the water In which
rice and many vegetables are cooked?
Use such water for soup making if It
has an agreeable flavor. Don't pour
nourishment down the sewer.
That careless paring of potatoes or
fruits often wastes as much as 20 per
cent of their food material?
That the outside leaves of lettuce and
the tops of many vegetables make de
sirable cooked "greens" or even salads?
Make it your business to know what
foods and how much food your family
needs to be efficient. Learn how to
make the most of the foods you buy.
Write today to the United States De
partment of Agriculture, Washington,
D. C. or to your state agricultural col
lege for bulletins telling you about the
nature and uses of foods and how to
feed your family economically and get
the greatest nourishment out of every
pound of food that comes Into your
home. '
What Makes for Success?
"There Is always a premium In busi
ness on the man who does his work
painstakingly," says J. O. Armour in
the March American Magazine, "with
completeness and finality; he Is the
man who will be trusted with more and
To Preserve, Purify
and Beautify the Skin,
Scalp, Hair and Hands
Cuticura Soap and Oint
ment are supreme. You
can find no others more
effective no matter what
you pay than these fra
grant, super - creamy
emollients.
For Trial Fre by Return Mail address
post-card: "Cuticura, Dept. 22F,
Boston." Sold throughout the world.
An Observing; Man.
The lady lecturer had got her second
wind. She was going strong.
"Yes," she cried, waving her arms,
"women have been wronged for ages.
They have suffered In a thousand
ways."
She paused a moment to let this mo
mentous statement sinK in.
"There's one way which they have)
never suffered." breathed a meek little
man.
The ladv lecturer fixed him with a
baleful eye.
"And what way is tnair- sne nissaa.
"Thv havn never suffered in si
lence." Chicago Journal.
English Muffins.
A small piece of butter, softened:
one-quarter cup sugar, one egg beaten
with sugar and butter; three-quarters
cup milk, one cup flour, two teaspoons
baking powder. juick oven. taae in
round muffin tins. This makes about
nine muffins.
A Sure Way to
End Dandruff
There Is one sure way that has never
failed to remove dandruff at once, and
that is to dissolve It, then you destroy
it entirely. To do this. Just get about
four ounces of plain, common liquid
arvon from any drugstore (this Is all
you will need), apply It at night when
retiring; use enough to moisten the
scalp and rub It In gently with the
the finger tips.
Bv mornins:. most. If not all. of your
dandruff will be gone, and three or four
more applications will completely dis
solve and entirely destroy every single
sign and trace of It. no matter how
much dandruff you may have.
You will find all itching and dlggtnK
of the scalp will stop Instantly, and
your hair will be fluffy, lustrous,
glossy, silky and soft, and look and
feel a hundred times better. Adv.
Absorption Process
Makes Faces Young
Success has at last come to scientists
who for years have sought some method
of removing the outer veil of facial skin
in cases of unsightly complexions, which
would be both painless and harmless.
The new process is so simple, so Inex
pensive, the wonder Is no one had dis
covered it long ago. It has been amply
demonstrated that ordinary mercolized
wax sold bv druggists in ounce pack
ages entirely removes by gentle ab
sorption tne wnnerea. uieiv&a sunnca
Fkin, showing the youthful, roselike
skin beneath. The wax is applied at
night, like cold cream, and washed off
in the morning. "IJie absorption also
cleanses clogged pores, increasing the
skin's breathing capacity and preserving
tone, color and natural beauty of the
new skin.
A simple and harmless wrinkle re
mover which has also proved quite suc
cessful can easily be made at home in a
Jiffy. All one needs do is to dissolve an
ounce of powdered saxolite in a half
pint of witch hazel and bathe the face in
the solution once a day for a while.
After the very first application the
finer lines disappear and the deeper
ones soon follow. Adv.
How You Can Remove
Every Trace of Hair
(Toilet Talks)
A stiff paste made with some pow
dered delatone and water and spread on
a hairy surface about 2 minutes will,
when removed, take every trace of hair
with it- The skin should then be washed
to free It from the remaining delatone.
No harm can result from this treat
ment, but be sure it is delatone you get
aud you will not be disappointed. Adv.