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.
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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
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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