ram Sunday' oregoxian, Portland, march 12, 1922. 4 CHINESE EFFECTS IN STRAIGHT SKIRTS AND UNBELTED JACKETS POPULAR NOW Paris Silhouette Suggests Loosely Draped Slenderness Sleeves, Long and Flowing, Add Grace to All Figuri Long Skirts Make Some Women Seem Taller. y" . " lv7 Jh y N it f ff f V . i 14 Vfl fJ til - - As i , r. (; i . , Pi' I - ' f I r 13 61 ' v 1 1 I i 1 1 4, - ' " r jj. . y' . vl . p j 1 i . jS I I- . - ---f - 4 f IT; If (1 f ; f rfA Avcif f PARIS is absolutely set against anything- that gives an effect t tightness, this spring. Some of the nw clothes look as though their wearers had selected at size several times larger than needed. Coats and jackets fall in loose folds from the shoulder, sleeves droop over the hands and belts are loose and low. Of course, too, the long ekirt, which nobody has become used to yet, adds to the illu sion of a costume in a larger size than is required. But all the same, this extreme looseness and ease of fit makes for grace, and undoubtedly for slenderness also. A woman always looks thinner than she is in a gar xaeiLt -tfci&t iiang-3 loosely abou icr. The looseness suggests absence of plump curves to fill out the garment. Almost all the tailored suits at Jenny's spring opening were strongly Giiin&ae in suggestion. Straight, loose jackets to the knee, unbelted and with wide, flowing sleeves. Skirts scant and paneled. Just the type of costume worn by a Chinese mandarin! With these really graceful suits Jenny shows blouses of hand embroidered handkerchief linen in tunic style, with long, tight sleeves and soft, but high collar around th neck. Frocks shown by Jenny this spring, have almost invariably a shallow yoke outlining the rounded neckline and extending out over the top of the sleeve. Some of Jenny's eyelet work frocks are exquisitely iovtix, ha 1$ showfng these eyelet work models in both taffeta and linen. A dance frock of scarlet taffeta has eyelet -work in gold thread on bodice and skirt in allover pattern. A shrimp pink linen has the eyelet pattern worked In white. Rolande s Favorite This Spring. Each couturier has a special period of favor, though some like Worth PaquinandCharuitenjoya favor that never comes to an end. This spring the fashionables are putting Rolande on a pedestal and her suits, frocks and wraps are in great demand. All a couturiere has to do now is to create models that suggest youth and slimness, and her fortune is made. Mere smartness and elegance are not enough any more. Uanvin's tremen dous vogue is owing to the youthful and charming character of her cos tumes. Anything tha comes from Lanvin is sure to make its wearer look younger than she is, and en chantingly feminine; Wise LanVin, to stick to this ideal and leave the strik ing, the dashing and the bizarre to other dressmakers! , But to return to the new favorite, Rolande; this couturiere is also em phasizing Chinese lines. Her suits have long, loose jackets, belted. aid unbelted. Her frocks are in the chemise style with deep yokes on the bodices and almost invariably, the bateau neckline. Sleeves of tailored dresses are long and wide at the hand. A feature of Rolande's spring show ing is an odd sort of lace, made by interweaving 'bias folds of fabric. This is a most effective trimming and is used in wide bands on skirts, tunics and sleeves. Three-Piece Costumes Demand New. The woman who goes shopping for a spring suit this year will do her best to get a three-piece model at the price she plans to. pay. If any body ever comes home with a new suit at, the price she planned to give for it when she started out! A great many of the French suits are in three- piece style; that is, the costume in cludes a blouse or bodice is attached to the skirt, but one calls it a three- piece suit just the same. Then there are three-piece cape costumes; a one piece frock with a cape to match. Martial et Armand are bringing out suits with plain skirts and figured jackets, a reversal of the usual style, and this house is trimming tailored suits with perforated suede bands in stead of the usual braid. . Agnes has many three-piece suits this spring; and some frocks with graceful capes to match. Long capes lined with the material of the frock are considered very chic in Paris just now. Spread apart by the arms, the cape, exactly like the frock looks like the spread wings of a bird as though cape and frock were really one continuous covering for the figure. Jenny is making charming figured foulard dresses with long plain colored capes lined with the foulard. The effect Is considered very smart, but it is rather monoto nous in suggestion and not really as attractive as a cape lining that makes a contrasting background for the frock. Interesting Trimming Touches of the Season. Not lines alone, but novelties in trimming styles .also, make the in terest of a new season's fashions. There are many of these new and in triguing trimming touches this spring. The woven lace of Rolande's men tioned above, for instance; and Martial at Armand's narrow, perfer ated suede bands. Another court'ere is trimming taffeta afternoon and evening frocks with narrow val lace dyed in bright colors, and. the lace- is j put on in overlapping frills that form wide band trimmings. For example, a frock of coffee brown taffeta,, with bands of ecrue lace frills, and a blue taffeta frock with bands of red lace frills. Black taffeta with -white lace frills is included of course; black and white frocks are always represented at every open ing. , Roses made of silk are used to dee orate not only evening frocks, but street wraps and bathing suits. Jenny has a stunning street wrap of dark blue serge with a yoke-collar made of wide, double-over strip of black taffeta sewed straight across the top of the gathered serge wrap. The ex tended length of doubled silk makes loose sleeves and the hands come out through slashes at the end. On eafi big "sleeve" is a group of silk roses made by winding a strip of folded taffeta around and around the finger, until the rose has the circumference of a small saucer. A Green-Gold Jaeket From Worth. A Worth model that has attracted much attention, this spring Is a suit combining ekirt of black faille Bilk and jacket of green and black bro cade with gold thread embroidery. The Jacket is graceful and loose, in hip length, with long, flowing sleeves that are caught in at the wrist with metal clasps, the back of the sleeve drooping in soft drapery. At first glance you would declare that this (866) young woman had donned a suit several sizes too large for her, but this is exactly the Paris idea just now. Clothes hang loosely on the figure to suggest extreme slenderness underneath. And, of course, the new long skirts add to the illusion of a size 40 costume on a size 36 figure. This new spring suit from Jenny has a long skirt and a loose jacket, with sleeves that fall over the hand. The suit is of navy poplin with piping in lighter shade. , One of Jenny's interesting spring effects is the long cape lined with material to match the frock that com pletes the costume. One of Jenny's most charming spring creations is pic tured here (862), a blue and white silk crepe frock having girdle, cuffs and hera of plain blue and a long plain blue cape with lining of the blue and whit check crepe. The kimono sleeves of the frock are lengthened by pleated frills to the wrist, and panels of pleating held down by the girdle fall at either side of the frock. Isn't this long scarf (875), laid flat over the throat, within the coat col lar, the smartest thing? One of Jen ny's new whimsies and already the rage in Paris, for the narrow, flat scarf gives most becoming long lines to the figure. The suit is of gray and black poirot twill, trimming squares of the gray material proving the relation of coat and skirt beyond dispute. The loose gray jacket has the new flare sleeve, a smart belt of steel and gray silk cord, and the graceful scarf-ti-e made of the black twill. Answers t Correpotclervte - ty Lilian. Tirvqle ' (Continued From First Page.) water, 3 cups pineapple juice, 2 cups sugar, cup lemon juice (or more if the pineapple juice is a little lacking in acid), 2 cups sugar, 2 egg whites. Boil the sugar and water 5 minutes, cool and add the lemon and pineapple juice. Since pineapple juice is so uncertain in acidity, sweetness and flavor, it is necessary to use -"judg ment" in determining the best amount of sugar and lemon, but the above is a good average. The nix ture when cool should be rather more tart and sweet than would be agree able if to be used at ordinary tem peratures. If the mixture is made too sweet, however, it will not freeze properly. Place in the freezer and freeze to a mush. Then add the stiff beaten egg whites (beaten with two tablespoons sugar) and finish freez- ng. Let ripen one or two hours be fore serving. In serving it is neces sary to work rapidly, as a sherbet melts more quickly than does ordi nary ice cream. 5. Every Christmas (and some. imes oftener) for many years I have given a series of special candy arti- les such as you describe, and as it is nly a little over two months since the last one appeared, I must ask you wait a little. In the meantime, if there is any special candy recipe that you want, I will try to supply it. I am glad you find this column useful. PORTLAND. Or. Dear Miss Tlnele: am dieting (or attemuttnfir to) in order to reduce 25 pounds or more. I ha-ve lost mne -pounds in four weeka, . (1) Is that as much as I should expect In that length or time c (2) To what degree are dried beans fat tening? And macaroni? I have understood that these thdnga. with nuts, cheese, etc., were meat substitutes, yet lean meat isn't upposed to fatten one, and I have heard that these things will. (3) Can sweet fruits, as dried figs, rai ns and dates, be taken in the place of candy? (4) Doe3 the drying increase the sugar or chance the composition? (5) I understand calorie to mean a heat unit supplied by food Am I right? In an article in a current magazine the state ment is made that all one neede to do to reduce is to cut the number of calories needed by the average perswn down 500 or so. If that ia trueI don't see the need of eliminating any article from the diet so long as an excess amount isn't eaten., (6) I have always understood that all rich, starchy and sweet fooda.should be i ajjowe(j eliminated. I should appreciate very much an article on this subject. -Please print in he Sunday paper. ' "ANXIOUS." 1. It is much better to reduce steadily and slowly, rather than very fast. In, the latter case you may not only upset your digestion and become nervous, but you may also find your self wrinkled and flabby andi the lost weight is . likely to return soon. The amount you mention, two to three pounds a week, is a very good rate of progress. Try by exercise to harden your tissues and promote cir culation as you reluce. 2. Both beans and macaroni are rather concentrated foods and, as you receive more calories to the helping, they are fattening- simply ta the exr tent that in eating them ' you 'tend easily to exceed your reduced caloric allowance. Moreover, -in cooking they are usually combined with fat in some dise-uisedi form. They are known as "meat substi tutes." because they both contain fairly high amount of protein and are used as "main dishes," but from some points of view, !"meat andfpotato and butter substitutes" would be a better term, as they both contain a fair amount of starch (unlike meat) and, as I said, fat is usually added in cooking. Lean meat may be fattening if you eat enough of it, but -usually you don't, "if you are a woman. A woman's overeating tendencies run more, as a rule, to excess or sugar, starchv and fat foods; while a man frequently overeats on protein foods whioh in excess may also fatten. 3. Nothing should take the place of candy wlfen you are reducing, if by "taking the place of candy" you mean something extra between meals or after meals. 4. The fruits you name contain a large amount of sugar and, there fore, usually are omitted from a strict reducing diet. The drying only takes away the water; but in this way the sugar is, of course, concentrated, so that there is more sugar pound of raisins than in a pound of grapes. Figs and raisins stewed in water. without additional sugar, tend to be laxative, and the water dilutes the sugar. So you don't eat as much as you might if they were in dry form. Therefore, occasionally, if you crave sweet dessert, you might use stewed figs, prunes or raisins; but fresh fruit, except bananas, is usually better, as being richer in vitamines (probably) and less rich in sugar. Dates are best omitted altogether from a reducing diet. 5. The reduction of 500 calories may be enough in some cases, but it is usually better to start off a little more strictly. A well-balanced diet, restricted well below the individual's caloric needs, is what ia wanted. Freak" diets or one-sided diets are always inadvisable, but as it Is very much easier to persist in a-diet that avoids a feeling of emptiness, it is best to make a rule of avoiding all concentrated foods (rich in fat, starch and protein), using "bulk foods" or dilute" foods, so that by eating ordi nary helpings of these low - calory foods, the caloric intake is lowered while the bulk seems about the same. 6. If you wiill read the chapter on 'The Overweight Woman" in Dr. Rose's "Feeding the Family" (obtain able from the Portland public library) you will find easily understood but reasonably exact statements of food values that will help you to form a reasonable reducing diet without any striking departure from nearly nor mal menus. This, however, only can be done if you thoroughly understand, not only food values of cooked dishes, but the probabla caloric values o given quantities, therefore "food lists" are used when knowledge is lacking. One summer recently, for instance, while visiting friends abroad, I de cided that I needed to go on a very strict reducing diet, with a view losing 25 pounds in six weeks. I did this (aided by some hill climbing) without any difficulty and without my hostess or any friends who en tertained me having any idea that was "dieting." That is, I apparently ate anything that was set before me, but all the time I was keeping strict watch upon my caloric intake, and receiving nearly 1000 calories less than normal. Various people commented on my steady reduction and wondered how i- was done, as I "did not seem to be dieting." Usually, however, -if I can control my own food, I find the easiest way for me, at least, is to take a pint of milk a day. with plainly cooked fresh vegetables (omitting potatoes), an cooked fruits in abundance, but no bread or similar foods and not more than one tablespoon of butter a day no mayonnaise or fat - and - starch sauces; a bit of broiled lean meat or fish about three times a week; no eggs, no sweets or sugar (except fruit); of course, no pastry, puddings, desserts or cheeset This diet happens to suit me both as to results and convenience, and I enjoy it as much as any ordinary non-reducing diet; so that I can keep it up pretty steadily for some weeks. Then, if the loss is satisfactory, I. al low myself a little more variety. It must be remembered that in crease of weight is sometimes due to other causes, not directly due to diet, and in that case medical advice should be secured before reduction is attempted. Also that spasmodic dieting with out regular exercise will have little or no effect. Also that individuals vary some what, not only In perseverance and strength of will, but also in quick or slow response to reducing diets. The point is to find a well - bal anced diet that you can stick to easily, and that does actually reducej you ana, as t saia Derore, a Knowl edge of food values is need unless you use lists of "foods forbidden or whioh make a diet harder to but follow for any length of time, are convenient to state. Inv response to Miss E. W., who asked for a personal reply in connec tion with gluten tfread and, a reduc ing diet, I have to repeat that I can not send personal replies. The diet she describest is not a very good one. She should read the chapter in Rose's "Feeding the Family," mentioned above. The other remarks above may also help her. Gluten bread is sometimes used in reduction treatments, but its value lies chiefly in the . fact that, being either expensive or troublesome to procure, and less attractive than or dinary bread, you generally tend to eat less of it. It is more often used in special limited diets where starch is to be avoided. But in making gluten bread for diabetics, for instance, it is abso lutely necessary to have a definite knowledge of the percentage of starch in the particular flour used, since dif ferent so-called "gluten flours" vary greatly in this, and some are quite unfit for use by a diabetic patient. Following is a general recipe for making gluten bread, remembering the caution given above. It wil serve also to answer the request of Mrs. Lt. R.: Gluten bread One and one-fourth cups water, one fresh yeast cake, one teaspoon salt, one egg yolk, one table spoon butter, gluten flour. Scald the water, add the salt and butter. Cool to lukewarm. Mix a little with the yeast cake to rub smooth. Add this to the remaining wetting, beat in the egg yolk. Sift in gluten flour to make a dough just too soft to knead by hand. Beat or turn in the bread mixer three minutes. Cover and let rise in a warm place about one and one-half hours. Beat or knead with the mixed until it forms a smooth ball. Transfer this to a greased bread- pan. Brush with melted short ening and let rise until double in bulk. Bake about one hour in moderate oven. Cool on a rack. f TTD n n fi-fiPv'fl i i tin 1)1 JUJa 4j andCooian The liquid form of Mazola, the fact that it is 100 pure, highest grade vegetable oil is one reason why it is preferred by housewives every where Mazola contains no moist ure that's why you use to less than of lard, butter or other fats A TTD "CT? Beautifully jrXVJJJJ, illustrated Corn Products Cook Book of 64 pages. Write Corn Products Refining Co. Department A, Argo, 111. A A UD ddl. TV7 A'G?7mYrr A Used and Recommended by Public School Domestic Science Teachers OOOOOODQOOODDaOOOO combination with other vegetables or with meats, fish, eggs or cheese (for main dish salads). 3. In cream soups. 4. Scalloped) in different kinds of sauce with or without eggs or cheese. 6. Pickled- sweet, mustard, sour or dill, if a relish is needed. 6. As garnish for am omelet, either alone or in combination with other vegetables. 7. Combined! with other vegetables ra a vegetable loaf or sausage. 8. Dipped' in cheese sauce, then in frying batter and fried or baked. 9. Served in Spanish sauce with crisp bacon or ham an! dry boiled rice. 10. Served in brown or very savory white sauce with - mincedi ham and sliced hard-boiled eggs on toast or in otato cases (browned) or with chipped) beef in poulette sauce. used in place of a corresponding amount of the liver. Mince the meat and the onion- very fine, mix with the seasoning and cook in. a double boiler or tireless cooker for three or four hours. When nearly cool mix with the crumbs and egg, beating well, and moisten, if nec essary, with the gravy. Make into balls, flatten them a little and wrap them singly In jieces of caul. Bake gently to, a delicate brown, usually about one-half hour. If no caul is available simply make the mixture Into balls or rolls and bake on a tin with a little gravy or brush with fat and roll in crumbs. Sheep's liver or veal liver may be similarly used. Faggots are practically small sections of liver loaf baked after steaming. PORTLAND, Feb. 2S. Dear Miss Tingle: Could you give me an English recipe for faggots ? it is a meat uish. sold aireaay cooked. It is brown and savory, but I do ot know how It is made. Thanking you, "OLD COUNTRY." i hoDe the foHowfnff is what you want. I have not tried; the recipe, but comes from a good English cook nolr. Although faggots are seldom maae t home, there is no particular rea so why they snouicu not oe. .me heaper varieties are -made mostly oi bread and herbs, with a little liver nd Dork or bacon, but they may be made as rich as desired) ana me n-- orinsr varied! to suit individual taste. The fnllowin-er is a LiDical recipe: Faggots. One and one-half pounds pig's liver, pound' rather fat pork or bacon, one medium-sized onion, one level teaspoon each, of powdered sage, parsley and thyme, A teaspoon nutmeg or mace, two level teaspoons salt, one teaspoon pepper, one cup bread crumbs (or soaked bread squeezed very dry and beaten with a fork until very light), two eggs, a .pig's caul. If the flavor is liked, a pig's kidney or part of one may be FALOUSE, Wash., Feb. 25. Dear Miss Tingle: Please give me through the dally or Sunday Oregonian some ways for cook ing canned corn, and home-canned string beans. Thanking you, MRS. G. A. Following are suggestions for using canned corn: 1. In soups, both cream soups and chowders. 2. In combination with other veg etables in hot dishes, such as succo tash or "hot salads." 3. In baked savory custards or puddings" alone, with eggs and sea sonings or with grated cheese. 4. In vegetable curry. , . 5. In combination with Creole or Spanish sauce, either as a meat ac companiment or with eggs, poached, scrambled or hard boiled, on toast or as a filling for a large "main dish" omelet, or as a filling for stuffed onions (baked). 6. Combined with minced chicken or minced ham, or other meat in any good brown sauce, on toast or as fill ing for patties or turnovers. 7. In salads or mixed relishes (recipe given recently). 8. In croquettes or fritters or "corn oysters." 9. Put through the food chopper and used in a tamale loaf, or in a mixed meat and vegetable loaf or sausage. 10. Scalloped with .pimento or green pepper, . with or without to mato, or grated cheese or hard egg. The above will probably suggest other uses for corn. Suggestions for using string beans: 1. In place of the usual peas in such dishes as shrimp, crab or sal mon "wiggle" or other chafing dish mixtures, served on toast or scal loped -in baking dishes. So Easy to Um New Shoes Old Shoes Tight Shoes all feel the same y if you shake into " fhtn Gnmp ALLEN'S F00TEASE The Antiseptic, Healing Powder lor the feet Takes the friction from the shoe, freshens the feet and gives new vigor At night when your feet are tired, sore and swollen from walking or dancing, sprinkle ALLEN'S FOOT-EASE in the foot-bath and enjoy the bliss ol ieet with out an ache. Over 1,500,000 lbs. of Powder for the Feet werw used by our Army and Navy during the war. . In a Pinch, nse ALIEN'S FOOT-EASE Ik Wt fill Satfe Tea Turns Gray Hair Dark No Dread of Gray Hair T30 NOT dread gray hair and the signs of advancing age 1 The sure, safe way to ' tint gray, streaked, faded or bleached hair , instantly to any shade of brown or black is with the modern hair tint, "Brownatone." Easily applied, cannot be detected and will not rub or wash off. Greaseless, odorless, nothing to mix, no waiting, no disappoint ment. Guaranteed harmless to hair, scalp or skin. All dealers 50c and $1.50. Trial bottle sent direct for 10c The Kenton Pharmacal Co., 611 Cop pin Bldg., Covins ton, Ky. BROWNATONE GIRLS! LEMONS WHITEN HANDS Alkali In Soap Bad For the Hair Soap should be used very carefully, if you want to keep your hair looking its best. Most soaps and prepared shampoos contain too much alkali. This dries the scalp, makes the hair brittle, and ruins it. The best thing for steady use is Mulsified cocoanut oil shampoo (which is pure and .greaseless), and Is better than anything else you can use. Two or three teaspoonfuls of Mulsified in a cup or glass with a little warm water is sufficient to cleanse the hair and scalp thoroughly. Simply moisten the hair with water and rub it it. It makes an abund ance of rich creamy lather, which rinses out easily, removing every particle of dust, dirt, dandruff and excess oil. The hair dries quickly and evenly, and it leaves the scalp soft, and the hair fine and silky, bright, lustrous, fluffy and easy to manage. You can get Mulsified cocoanut oil shampoo at any pharmacy, it'3 very cheap and a few ounces will supply every member of the family for months. Be sure your druggist gives you Mulsified. Adv. GRANDMOTHER kept her hair beautifully darkened, glossy and attrac tive with a brew of Sage Tea and Sulphur. Whenever her hair took on thir dull, faded or streaked appearance, this aimple mixture waj applied, with wonderful effect. By asking at any drug store for "Wyeth'i Sage and Sulphur Compound," you will get a large bottle of this old-time recipe, improved by the addi tion of other ingredients, all ready to use, at very little cost This simple mixturo can be depended upon to re store natural color and beauty to the hair. A well-known downtown druggiit says everybody uses Wyeth's Sage and Sulphur Compound now because it darkens so naturally and evenly that nobody can tell it has been applied it's so easy to use, too. You simplv dampen a comb or soft brush and draw it through the hair, taking one strand at a time. By morning the gray hair dis appears; after another appli cation or two, it is restored to its natural color, and looks glossy, soft and beautiful. You Can't Brush or Wash Out Dandruff Press the juice of two lemons into a bottle containing three ounces 01 Orchard White, which any drugstore will suddIv for a few cents, shake well, and you have a quarter-pint of harmless and delightful lemon-oleacn lotion to soften and whiten red, rough or chapped hands. This home-made lemon lotion is far superior to glycer in and rose water to emoothen the skin. Famous stage beauties use it to bleach and bring that sore, clear. rosy-white complexion, because it 3, la salads, hot, cold or jellied, in 1 doesn't irritate. Adv. 4 Almost Uabelievable You can hardly realize the wonderful im provement to your skin and complexion your mirror will reveal to you after ssingGouraud'sOriental Cream for the first time. Send 15c tor Trial Sum FERD. T. HOPKINS & SON New York iarjsAJ,:.'. MOH-Siiwrmn The only sure way to gi't rid of (f.in druff Is to dissolve It, thi-n you de stroy It entirely. To do this net about four ounces of ordinary liquid arvon; apply It at night when retirtnjr: "se enough to moisten the calp and ruli it in gently with the flnKT tlpx. Do this tonight, and by morning most. If not all, of your dandruff wi'l be gone and three or four more appli cations will completely dissolve Htid entirely destroy every KlnRln ninn nd trace of It, no matter how much dan druff you may have. You will find, too, that all llrliina and digging of the urnlp will Mop t bnce, and your hair will be fluffy. lu trous, glossy, silky and soft, and look and feel a hundred times better. You can get liquid arvon at nv drug store. It is inexpensive anft never fails' to do the work. Adv. BLACKHEADS GO QUICK BY THIS SIMPLE METHOD fllnrjchmrtx hi onea or little on-i jmrt nr-- or tmnt one on anv purl of the tvxlv. ko ij"1k hv a simple ?m:ih4Kl tli )u.t rtinw-ivr tUmt To do this got about (wo ourn-f of rai-.n ' fwwrder from your drunsilit sprinkle Itttu t.m wvt nvnite-. rul over thu tilack h-1 tirt.n- -. a few ati-oiids nn-1 Mh --tf Vmi II womit-r wh.-rr the MarhhwU tmvr iron. 'I ralotiite powder and tho hot w.iit hu9 t"vt dtolVtJ them J'Urertin fluff njurzirie !'' heads only orw-D tho pore or the nktn mnl ic r Utem open and unvghtiy und unit- tne hlrk hends ro niz and soft hv not rorr.e mii, while the. simple, spphi-ii t lor ol rfilontt' fwtWil'T Sid writer devolve tlirm rUM out, l -avii t'te iMn soft and thr pores In t'H ir natural nuiil'"'i You fun ft hi ralunJte powd'-r nt a-i 'Jr.; rtM.e and f vuii r trouhied wit fi t her uiu liMti ' v tiu-mlfihea ovi- fthoulii certainly i-y tiita wnyi