6 ' TITE SUNDAY OREGOXIA FORTLAM), AUGUST 10, 1919. .
LOOSE SHIRT OF WHITE TUB SILK AND
WELL-CUT SKIRT ATTRACTIVE FOR TENNIS
Maid o Tennis Courts Also Wears Latest in Sweaters Collarless Blouse Gives Charming Frock
ter Beautiful Fabrics Take Severity From Costume.
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THE tennis rirl dresses for comfort
and coolness, and white always
looks prettiest on the tennis-court.
With, her loose shirt of white tub silk
and a very well-cut skirt or shimmer
ing white linen, this maid o" the courts
vears the last word in tennis sweat
ers; a new slipon of white knitted
Bilk with a band of plaid Ttnitted silk
la rich colors at the hip and a plain
colored border on the turned-back col
fcr. At the back, the garment is loose,
blousingr slis-htly at the waistline, but
In front a knitted-ln belt of purled
ribbing makes the sweater cling to the
figure.
The loose, collarless blouse and per
fectly plain skirt rive this charmins
frock Its "sport" character and make it
eimple enough for everyday wear at
the country club or the beach; but the
material Is very luxurious a shimmer
Ins, beautiful fan-ta-si silk in a love
ly stone-blue shade. The blouse is em
broidered with blue wool in two shades
that harmonize with the material of
the frock. The leghorn hat is trim
med with a ribbon band in stone-blue
and with white gardenias and dark
mauve grape clusters.
The smart sport costume of the sea
mtm escapes severity because of the
soft, beautirul fabrics that go Into its
making. iVills are allowed, too as
witness, this attractive morning
blouse of sheer Irish linen with hand
scalloped frills and pin tucking! The
skirt is of toft, loosely-woven silk and
has buttoned-down pocket flaps to
give it the sport suggestion. It is also
little wider at the ankle than a more
formal skirt would be. This linen
ktrt demandn high-heeled footwear;
preferably white boots with the new
elender toe and buttoned top.
PORTLAND. Or.. July ;9. Dear Mis
Tlnffle: "Will you be bo kind as to give me
the recipe for dill pickles? Am sending
you stamped envelope so that I may receive
recipe direct, as 1 have so many cucumbers
that should be tajtpn care of at once.
?nanktng yon for your, favor and hoping
tnia is not asking; 00 much of you.
A SUBSCRIBER. '
LI
AM eony to disappoint you, but It
Is never possible for me to send
' recetpes by mail. Following are
two ways of making dill pickles. They
may also be made with more vinegar.
Dill pickles No. 1 Select perfectly
fresh even-sized cucumbers. Wash and
leave them In salt water over night,
tislng cup eale to 4 quarts water.
Boll, together 1 quart vinegar with 10
quarts water and 2 cups salt over
ulttht ' (so as fo have it cool in the
morning). Drain the cucumbers, pack
Into !-q,utrt Mason Jars, with branches
of dill and a few cherry leaves be
tween the layers. Add 1 tiny red pick
ling pepper for each jar and a table
spoon' each of mustard seed and grated
or 6havei. horseradish. Fill up the
Jars with the mixture of water, salt
and vlnefrar. Seal at once and store
fcn a cool place. This amount is for
about 100 medium-sized pickles.
Dill pickles (fermented) Soak in
ferlae overnight, as above. Drain and
dry. 'Pack into a stone crock in lay
ers with three or four blossom ends
of dill, a teaspuon of pepper corns and
a tiny bit of bay leaf between each two
layers. Repeat until the crock is nearly
full, adding an occasional tiny, red
picking -pepper, if liked. Some raak-
rs also add a teaspoon of mustard
eeed and grated horseradish to each
layer. Cover the top well ' with dill
stalks and vine or cherry leaves. Pour
on a brine made with 1 cup salt to 4
quarts water. Place a weighted board
or plate one top to keep tie pickles
below the brine. Cover with a cloth
and let stand one week in a warm
place to ferment. Then add 1 cup vine
gar for every 100 pickles. Rinse off
the scum on the cloth and scald the
tilotn daily. When the vinegar h
txic-n added. .tio cicklea may - b6 - Uiex4 -
f. ' . f.7T ' 1
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packed in Jars and sealed, or kept in
tne crocic in a cool place. The latter
method is more risky and troublesome.
If it is followed, the cloth must be
rinsed and scalded daily in warm
weather and twice a week In cold
weather. The pickles must be kept
well below the liquid. One pickle ex
posed to the air may infect the whole
crockful and cause softening and mold
ing. If the liquid is not very acid a
little additional vinegar, added after a
week or two, may aid. keeping. Green
tomatoes may be similarly pickled. A
recipe for .dill beans was given re
cently, but for these, the beans needed
to be parboiled before being placed in
the brine. A few tiny onions may be
added to the beans or cucumbers if
liked.
SomA malcAI-M IIRA fw luninac V
rie - ia - tie-iUpicile, -other -oao a
"Sport" Charac-
little tarragon. Do not add these un
less you are sure you like the flavor.
THE DALLES, Or., July 2a Dear "Miss
Tlng'.e: Will you piase tell me in these
co:umns how to keep meat after being
smoked, also (2) how to make sweet pickles
for home use and. (3) how to pack butter
for summer use and bow much salt to put
to a pound? MRS. J. B.
(1 The meat may be rubbed with
black pepper around- any bones or
cracks to discourage the attacks of In
sects. It should then be wrapped very
securely and sealed in heavy waxed
paper. This can be made at home if
necessary by treating stout wrapping
paper with melted parafflne. The meat
may keep well if hung up in this cov
ering, but for additional safety it may
Be sewed up in a cotton cloth casing
or sack (after -being wrapped in paper).
The outside of this casing should then
be coated with yellow wash or white
wash. The meat thus protected should
not be piled up, but should hang in a
cool, dry place.
(2) Directions for making sweet
pickles were given very recently in
this column. Here, however, is another
recipe:
Sweet Pickles The pickles must be
very young, perfectly fresh, of even
size and cut with a. tiny bit of stalk.
For 300 very tiny pickles allow 3
pounds brown or white sugar, 1 pint
good pickling vinegar, and all or any of
the following flavorings, according to
personal taste: Cloves, cinnamon, whole
mace, whole pepper-corns, dried tarra
gon, bay leaves, horseradish, tiny red
pickling peppers, celery seed, mustard
seed, pickling onions.
Wash the pickles and soak in brine
over night, using cup. salt to 4 quarts
water. .Drain next morning and pour
boiling wsfter over them, letting them
drain very well so that the surface is
dry. Have the chosen Bpices in a bag
and heat the vinegar with the spices
and sugar very slowly, but do not let it
reach boiling, point. 'When Just below
boiling point add the pickles and re
move at once from the. fire. Pack the
pickles into Jars, fill up with the spiced
and seasoned vinegar-and seal at once.
If pickling onions are used for flavor
allow one or two to each jar. Let them
s9Sk in brine and be scalded with the
cucumbers. Many makers like to place
one tiny red pepper, a teaspoon of mus
tard seed and a bit -of horseradish in
each Jar with a little of the other
spices. Others prefer to omit the spices
from the jar and simply scald them in
the vinegar. . - t
When the cucumbers are home grown
in a small garden it is not always pos
sible to have a sufficient number of the
same size ready at "the came time. In
such a case they may be gathered as
soon as they are large' enough (always
with a tiny bit of . stalk) and put into
a crock containing brine made as above
but with the addition of one cup vine
gar. They must be kept well below the
brine with a weighted plate or. they
are likely to- be infected with scum
yeast or mold. When enough- have
been collected they may be freshened
in cold water and then inished as
Bweet, sour, or mustard-pickles, or they
may be used in chopped pickles and'
relishes. Keeping them well below the
brine during this preliminary salting
is, however, essential.
Butter for winter use. Give the
butter a second thorough washing and
working with a butter paddle in order
to get it as free as possible from
buttermilk or water. In some cases
a little extra salt may be needed.
Some makers work in one-third tea
spoon soda with each pound of butter,
but this is an old method, which while
it aids the keeping of the butter as
far as rancidity goes, tends to spoil
the flavor and depreciate it in other
ways. Have the crock or keg scalded
out with boiling brine and put a one-fourth-inch
layer of salt at the bottom.
Dip a cheese cloth in very strong
brine (made with one cup salt to two
cups water) and line the crock com
pletely with this, letting the ends
hang over the sides and having them
long enough to cover the top of the
crocic when folded back again. The
strong brine should leave the pores
of the cloth full of crystals when it
cools. Pack the worked butter as
tightly as possible into the lined keg
or jar, pressing down thoroughly to
avoid air spaces. When about one
inch from the top, fold back the brined
cloth to completely cover the butter,
tuck it -well down and pack salt over
this. Close the keg tightly. If a
crock is used, seal it with a strip of
muslin dipped in hot paraffin and
wrapped round the crack between lid
and Jar. Keep in the coolest possible
place. If the top layer of butter is a
little too salty when opened, wash
well in cold water to freshen it.
For a shorter time of keeping butter
may ;be thoroughly washed, worked
and salted to taste and packed very
THE following hands illustrate in
a forcible manner the difference
between the ordinary and the real
player at auction, the player who is
possessed of intuition and can foresee
and plan for contingencies which may
arise during the course of play, some
times, indeed, not until the game is
nearing its end.
Card sense Is one of those rare things
which few people possess, but which
give those possessing it an immense
advantage over those less favored.
What it is can scarcely be described;
it is one of those vague, elusive qual
ities, hardly reducible to words, which
enables a player to draw unerring in
ferences to do the right thing at the
right time, and to evolve a trick or
tricks out of seemingly impossible
situations, situations wherein the or
dinary player would see nothing but
failure. If one -study the methods of
the expert player be will see that
his development of a hand is differ
ent from that of the ordinary player,
that he foresees,- plans for and often
forestalls the plans of an opponent
often even before that opponent is
really conscious of his plans. While
card sense, as such, is intuitive and
can scarcely be acquired, nevertheless
knowledge and systematic practice
with players better than one's self
will often develop something closely
akin to It which will stand one in good
stead and tend materially to improve
one's play.
The difficulty with most players is
that they do not take time to study
their hands or the development of play.
The greater number seem possessed of
a feverish anxiety to play as many
hands as possible at a sitting, either
not realizing or not caring, if they do
realize, that the only way they can
improve their play and come off really
better at the end of a sitting is care
fully to observe situations as they de
velop and by every means in their
power to endeavor to turn them to
their advantage Better play a few
hands well, playing them if heed be
over and over again, until it is seen
that a certain treatment possesses a
decided -advantage over .any other
treatment, than to play an indefinite
number and to nave gained - nothing
in knowledge or experience which will
be sf help at some future time.
I strongly advise all players who
really wish to Improve their gams to
Join a small practice club made up of
suoh.players only as will cheerfully
adopt every means which offers to the
bterment of their play, playing hands
oveV.ati7i"tovefjfaiiv discussing and
analyzing, situations and"" caUing Jor
the advice of some competent instruc
tor in cases which they are unable
to decide. By systematically follow
ing such, course for a few months
wonderful -Improvement would. In most
cases, be the result.
.
Both 'of the hands here given were
played in duplicate at the Knicker
bocker club, iew York, and will repay
the closest study and attention. This
is one of them:
A Q 8 4
- KQJ7
KQJ7
4
7
A4
A 6 4 3 2
A 10 7 5
Z. the dealer, bid "no trumps." A
and X .pa&sed and B want "uto apades,"
J10 6S T f EM
9 S 2 A B 10 5 J
10 S Z 6
9 8 I KQJIJ
tightly into one-pint wide-mouth Jars.
tne jars should be rinsed first in hot,
then in cold brine, and the butter
must be tightly packed, squeezing out
all possible water and air. Cover the
top with melted paraffin, letting it
run down at the edges about one-half
inch to make a secure seal as in seal
ing jelly,' then screw or clamp on the
lid, and store in a cool place. The
advantage of this method is that small
quantities may be packed at a time,
and that only one jar at a time need
be exposed to the air when opened.
Portland. Or.. July 26. Will you please
tell me how halibut is cooked like 'filet of
sole" as served in one of the Portland res
taurants? Thanking you in advance.
' HQUSSEWIKE.
The halibut should be cut below the
body opening so that . there is a layer
of solid meat on four sides of the
back bone. Have the fish cut in one
piece, iH to 4 inches thick, instead of
in the usual iinch "steaksJ" Cut off
the fins with scissors and with a sharp
knife remove the dark skin. Then
cut the flesh In thin slices, keeping
the knife parellel to the' back bone.
This gives you thin boneless filets,
cut across the usual grain. . When all
the slices are cut from the dark side,
turn and cut from the other. The
white skin may or may not be re
moved. The . skin, fins and stripped
backbone may be boiled to make stock,
for a chowder or for a hot sauce for
the filets.
Place these thin- evenly cut, bone
less slices in a- marinade of French
dressing, made with equal parts lemon
juice and vinegar for acid with a slice
of onion if liked. A bit of thin cut
lemon rind and a bay leaf may or
may not be added. Leave the fish' in
this marinade either one hour or even
over night (according to the weather
and your convenience). Have ready
a piece of clear wrapping paper With
well seasoned flour on it in a heap.
Salt, white pepper and a little very
dry grated cheese gives a good season
ing, but a "hint" of mace or paprika
may be used if liked. Have ready also
a pile of sifted bread crumbs on an
other piece of pape-, and two plates,
one covered With a folded "draining
paper' -and the. other containing an
egg well beaten with 2 or 3 table
spoons milk or water. Take a slice
of fish from the marinade, put it on
the pile of seasonra flour, raise the
edges of the paper and behold your
fish, "untouched by human hand," is
neatly dried, seasoned and floured.
Then dip it in the beaten egg. drain it
on the end of your rork and drop
on the pile of crumbs. Toss it in these
by raising the edges of the paper and
place on the plate with the draining
paper. Thence it is transferred to' a
kettle of hot crisco or oil. It is fried
Just like a doughnut. The fat should
be just hot enough to brown a -inch
cube of bread in 6o seconds. When
of a nice golden brown, drain first
over the pan. then, on paper so that
these is no trace of greasiness. The
"fat-proof coating" keeps out the
grease and keeps in the Juiciness and
flavor. Serve hot with sauce tartare
or tomato sauce or a sauce made with
fish stock, egg yolk, butter and lemon
juice, or chopped mustard pickles. Or
if the pieces are rather small, serve
cold on lettuce with mayonnaise
boiled dressing or Thousand Island
dressing.
PORTLAND. St.. July 30. Please give
directions for molasses chocolate caramels.
"LUCILE."
Chocolate caramels 1 cup molasses
and 1 cup glucose (or 2 cups molasses
if a very strong molasses flavor is
wanted). 1 cup sugar, 1 cup top milk, or
cream, pound grated sweet choco
late, 3 tablespoons butter, teaspoon
salt, 1 teaspoon vanilla. Cook until
is is "waxy" when dropped into cold
water. Pour into a well buttered tin
to a depth of i . inch. When nearly
cold turn out, mark, and cut into cubes.
Wrap each in paraffine paper, as they
quickly become unattractively sticky
Z. with good protection in spades, the
sine out) nnn In ertina- . J . i.
o '& w w nil uu
trumps when the adversaries have
..w wmjca two no trumps."
which held the bid, A passing and B
getting no help from his partner, do
ing likewise. At one of the tables Z
matle a little slam, getting a total
score of 140, or 60 points more than
any other table. The difference lay
in his ability,' as I have explained to
foresee contingencies which were lia
ble to arise and to adapt his play
accordingly; At the table where little
slam was made the play went as follows:
I
Trick. A V B Z
4a Ii aV
1 2 7 3 A j
? 8 J 5 6
4 9 K 10 4-
84 Q 64 ' 7
104 K 94 24
7..: ;.. 2 Q4 3- 34
8 3 J4 44
9 84. 74 6 a,.
10 6 4 Q 64
11 E 8- K1 5
12 10- Q 9V 74
I3 J A K 10
Denotes winner of trick.
h If- ,1TAw Ieds 9 of BPades.
.,f, h,Chest. ho holds ot his partner s
suit B puts up the jack, the lowest
of his sequence, and Z wins with the
ace. With the number of tricks he sees
in the two hands, five in diamonds,
four in clubs, one in spades, one in
hearts and possibly a second one in
hearts, it would be" folly to hold up
the command of the adversary's su't.
In any case, however, the 10 would ie
a stopper at a later round. With the
h inluition tor which the player
i""' nana at mis table was
noted he at once saw that the only
chance which offered for taking a
second trick in hearts, which would
mean a little slam, was in so arrang
ing that he rather than the dummy
who holds a ten-ace in hearts, should
be in the lead at the eleventh trick
after the diamonds and clubs are ex
hausted. There is a rule, and a good
one, to the effect that the declarer at
no . trumps upon obtaining the lead
should generally lead the suit which
is longest in the two hands, taking
care so to lead it as that the one
holding the greater number of the suia,
himself or dummy, as the case may
be. especially if this player hoids no
other re-entry, be in the lead at the
last round of the suit. According to
this ruling Cand what in reality was
done at the other tables), Z should
art.with a diamond, shifting to clubs
after the diamonds are exhausted.
This, however, would leave the dummy
rather than declarer in the lead at
the eleventh trick, compelling him to
lead from his ten-ace, so Z deliberately
evades the rule and first leads the
clubs. At
Trick 2 declarer leads nis highest
club, the ace, in order to unblock, and
follows at
Trick 3 with a small club, dummy
winning with jack, and at
Tricks 4 and 5 making his two re
maining clubs.
Trick 6 Dummy now leads his high
est diamond, the king, following- at
. Trick 7 with the queen; at '
Trick 8 with the Jack, and at
Trick 9 with the 7, which declarer
wins with ace.
Trick 10 Declarer now makes his
last diamond, and himself rather than
dummy being in the lead, leads the
spade which forces B in the lead and
compels him to lead a heart up to
dummy's ten-ace, thus giving the side
the needed trick to make slam. Z
aow .at tU juncture that B h"lda
I Dorvi Have
To Jvbrcjc Now!
THERE was a time when I worried
over my baby, because he was so
thin and pale. We were trying to feed
him raw milk with" water, because I
couldn't nurse him but it was too hard
for his little stomach to digest.
Isn't there some form of smile those long, quiet, restful
milk easier for him?" I
asked my doctor.
"Let's try Nestle's Milk
Food," he said. "That is
just pure milk, you know,
in powder form but much
easier to digest because the
curds are broken up and
more nourishing because
just the right amount . of
sugar and cereal is added."
1 don't have to worry, now!
"Those dimpled arms and legs
that slow, sweet contented
Nettle's is pure milk in powder form that is already modi
hod and does not require the further addition ot" milk.
Always pure and safe, always uniform, and free from the
dangers of home modification, Nestle's has stood the test
of three feneration! and atas CsdU tk itrrtu "- f say
Uhj Jmd in tit wsrU.
FREE I Enough Nestle's for
12 feedings. Send the coupon!
Mama's Po Coatrairr Inc.
21 Call Bids., San Francisco. Cal.
. Please send sclrcc year boak sa uial sackare
the commanding spade and two hearts.
B has been sadly put to it on account
of bis discards. To give up his tricks
in spades is heart-rending, yet unless
he keeps protection in hearts it will
be impossible for him to get the lead.
There is nothing to do then but to dis
card the spades to the king, keeping
the heart king protected.
At the tables where diamonds were
first exhausted, B making the same
discards as. before, the hands at trick
11 were as follows:
J 10 6
..
10 7 5
T is in the lead, he having taken the
previous trtck with a high club. Ha
is forced to lead the heart and ..whether
he at once make the ace or lead a
small one. B gets in with the heart
king and makes the king of spades.
This is the other hand:
- J10
AKQIS
A 10 7 2
a J3
Z, the dealer, bid a heart, A "two
clubs," and at some of the tables Y
supported his partner and went "two
hearts," at others he passed. Where
he passed Z raised to "two- hearts" B
in every case passed and A - called
"three clubs." "Three hearts" was then
called and held. Z being the player.
At one of the tables Z makes game,
at the others the contract is lost by
one trick. At the table where game
is made the play went as follows:
.AQS
a
T K
B ...
Z ...
I a K
Kit
10 9 I 2
4
K 10 6 4 2
- T f 982
A B 7 6 5
" Z Q E 2
Q876
- A Q 7 6 4
4
4 K J 9 S 6
A
Trick. I A I Y I B I Z
1 j K i 6 Ti
2 J 3 6 4
3 3 K 6 9
4 A4 44 24 J4
5.... A 9 7 6
6.... 74 3 64 64
7... J 2 7 A
8.. 34 $,..- Q4 84
-9. ... 10 - K 2 A
10 J 10 8 Q
11 104 4 9 K4
12 .'..'.. 8a '6 Q 7
13. Q 10 ' 8 94
Denotes winner of trick.
Trick 1 A leads his king of clubs,
and follows at
Trick 2 with jack, thus showing he
holds both ace and Queen. Z trumps
the trick, and Instead of at ones lead
ing' and exhausting trumps, as was
done at other tables, he adopts entirely
different tactics. To be sure, ho and
dummy together hold eight trumps to
the three top honors, and there is a
rule which says that when you, the
Hot Summer
-Trying on
How to Protect Your Skin and Bring Roses to Your
Cheeks 1
A Frf Ostmeal TTtwcrtptton Does Its
Work Overafjcht. Yes Csa
Prepare It at Home
New York. Expofrure to sun, dust
and wind has a very bad effect upon
the skin and complexion. There i a
way to overcome thia. "It is my own
discovery and takes just one night to
fret such marvelous results." says Mae
Edna Wilder, when her friends ask her
about her wonderful complexion and
the improved appearance of her hands
and arms. "You. can do the eame thin?
if you follow my advice." she says. "I
feel it mv duty to tell every girl and
woman what this wonderful prescrip
tion did for me. I never tire of telling
others just what brought about such
remarkable results. Here is the iden
tical prescription that removed every
defect from my face. neck, hands and
arms. Until you try it you can form no
idea of the marvelous change it will
make in juet one application. The pre
scription which you can prepare at your
own home is as follows:
"Go to any grocery store and fret ten
cents worth of ordinary oatmeal, and
from any drug store a bottle of Der
willo. Prepare the oatmeal as directed
in every package of Derwillo and apply
night and morning. Th first applica
tion wili astonish you- It makes the
skin appear transparent, smooth and
velvety. I especially recommend this
method for a eallow skin, shiny nose,
freckles, tan, sun spots, coarse pores,
rough skin, ruddiness, wrinkles, and in
fact every blemish the face, hands and
arms are heir to. If your neck or chest
is discolored from exposure, apply this
combination there and the objectionable
defect will disappear. It is absolutely
harmless and will not produce or stim
ulate a growth of hair. No matter how
rough and ungainly the hands and arms
or whafc abuses they had had through
hard work and exposure to sun and
nights and the haDDv dai-
they tell me. my baby is saf
at last.
If you are worrying about
your baby, I hope you will try
Nestles Food. The Nestle
Companyjmtraefreea Mother's
Book on how to take care of
baby, and enough of the Food
for twelve feedings.
If you fill out and send the
coupon below, I know they wul
be glad to help you as they
helped me and as they have
been helping mothers all over
the world ior fifty years.
NESTLES
MILK.
declarer, in conjunction with dummy,
hold the majority of trumps you should
erenerallv lead and tihanRt th n h
varies. There is another art to the
rule, however, to the effect that if
you can first give your weak band a
chance to ruff, he holding but one or
two or three trumps, it is generally
trick-winning to do so. This can be
done in this case. Moreover, the hands
are without an established suit, and
it seems infinitely better, before ex
hausting the trumps, to work for a
suit, sdl the more so in this case be
cause, in the effort to establish a suit,
diamonds, the weak hand, can be given
the ruff. At
Trick 3. therefore, Z leads the 9 of
spades to put the dummy in the lead
that at
Trick 4 he, the dummy, may lead a
diamond and allow him to finesse the
jack. Jack falls to ace In the hand
of A, and A at
Trick 5 leads another commanding
club, which he knows will hold the
trick or force declarer, the strong ad
versary, to ruff. A trumps, and, still
carefully avoiding a lead of trumps,
as also the lead of the commanding
diamond, he leads at
Trick 6 a small diamond, which ac
complishes the twofold purpose of help
ing to clear the suit and also enables
Y to ruff.
Trick 7 Dummy leads a small spade,
declarer getting in with ace, and lead
ing at
Trick 8 another small diamond, which
admits of another ruff from dummy
and brings down the diamond queen,
thus establishing the diamonds In de-
Trick 9 Dummy now leads the
trump, the king, which Z finds- it
necessary to overtake in order to have
a second round of trumps. He, there
fore, wins with ace, and at
Trick 10 leads the queen of trumps.
This leaves the best trump against him,
but he forces it at
Trick 11 with tne king of diamonds; at
Trick 12 recovers the lead with the
last trump, and at
Trick 13 makes the last diamond.
At the tables where Z took three
rounds of trumps, exhausting the ad
versaries (and. Incidentally, his part
ner), all he could possibly make were
his five trump tricks, the ace and
king of spades and the king of dia
monds eight tricks on a hand that
bid to make nine, and that, if prop
erly handled, was good for game. It
is perhaps needless to explain that
the players in Z's position in both
cases, who made the high score, were
nmonsr the crack players of the club.
Discolored or Spotted
Skin 'Easily Peeled Off
The freckling1, discoloring- or rouphenlnsr
to which most skins are subject at this sea
son, may readily be gotten rid of. - Ordinary
mercolized wax. spread lightly over the faca
before retiring and removed in the morning
with soap and water, completely peels off
the disfigured skin. You need not get more)
than an ouuee of the wax from your drug
gist. There's no more effective way of banish
ing tan, freckles, liver spots, moth patcKps,
or other cutaneous defects. Minute, almost
Invisible, skin particles come off each day.
so the process itself doesn't even temporarily
mar the complexion, and you soon acquire .
brand new. spotless, girlishly beautiful face.
- Adv.
Sun
the Complexion
FOOD
tion will work a wonderful transforma
tion In 12 hours at the most. Thou
sands who have usedU.it report the same
results I have had."
Miss O. C says: "My complexion was
poor and my skin rough. My neck,
chest, hands and arms were dark from
exposure. The very first application
of this wonderful Derwillo-Oatmeal
combination convinced me that my poor
complexion and skin blemishes would
soon be a thing of the past- In a few
weeks all these unsightly defects had
entirely disappeared and I shall always
use it to keep my complexion at its
best all the time. I have recommended
It to my girl friends and they are just
as enthusiastic over it as I am. We all
ue it before going to the theater,
dances or parties and it's wonderful
what a difference it makes in. our ap
pearances." Mrs. G. V. writes: "Oatmeal and Der
willo have worked miracles with my
complexion. I had many despised wrin
kles and a sallow, rough skin. My
hands and arms were covered with
freckles. After eight weeks' use of
Mae Edna Wilder's wonderful com
plexion prescription these objectionable
defects have entirely vanished. I look;
ten years younger and advise every
girl and woman to try it and feel confi
dent after one r two applications they
will use it continually and be just as
favorably impressed with it as I am.
I recommend it to all of may friends."
NOTE To ret the very best effect be
snre to follow the complete directions con
tained in every package of Derwillo. Ton
have only to get Derwillo and oatmeal.
You need nothing else, and It is so simple
that any one can ue it, and so Inexpensive
that any girl or woman can afford It. The
manufacturers and druggists g-uarantee that
there will be a notieeabl improvement after
the first application or they. wll refund
the money. It is sold in this city under a
money refund guarantee by department
stores and all druggists. Including the Wmk1-
.aM-r:.rk- .v-J th-Awl -t,x ...