THE OREGON SUNDAY JOURNAL, PORTLAND, SUNDAY MORNING, MAY 23, 1916., - , 7 '
Ik"
In an Ethereal Cloud of White
Tulle and Silver Lace Ap
pears the Bride of Spring
Today She Has Narrow Guagc
Brows, Tomorrow the Fad
Will Be Over to Her Sorrow.
m ' m a. w .
r
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By Mme.
ICopyrlgUt. 1910.
Hi
,LAD In a iteaveniy go",
'I l.'u.hlnn philosopher, "al-
V most any bride can look like
an angel." ,
Celestial Indeed are the robes or
tii sweet creature on her way to the
altar. A sartorial wrapping of white
tulle embroidered with silver sequins
might be compared to a aream rrocit
cut from tlie clouds of the sky and
sprinkled with dewdrops. There la
about fie bridal toggery of the day a
suggestion oil elfish and ethereal
things.
Heavy satins, harsh and unyielding,
bave evaporated and grandmother old
wedding dress can stay where it very
well Is. The bride of '16 will havu
nothing but fluff. She seeks tulle,
yards and balea of it, bolta and milei
ui it, and she looks like nothing so
much as the pompon of a dandelion
ready to ascend and sail away. That
lie walks on clouds is not a matter
of wonder men t; that she walks at
all Is mora than astonishing.
Tims was when the bridal robe was
a blanket for fair. Lung sleeves hid
dimpled elbows, high tuisust) band
Aged pretty throat, long skirts nil
with demureness the lady's ankle. At
one stupendous .nomerit the girl as
sumed the robes of the matron. Old
this not make matrimony a terrible
and dignified ceremony? But what or
that? Kitty years ago the woman of
80 was as old as the woman of 6U.
and wore a small bonnet the badeio
of middle age. This appreciation of
youth and the desire to hung to it Is
one of the beautiful achievements o:'
the age. It is only ust now that a
bride has become emancipated fioni
the. Old rules of dressing and is priv
ileged tu sweep dowu the aisle ui
something that's himan.' In days
agonu the bridal robe was mure Hk.j
a shroud than anything else; it wit
distinctly dreadful and without doubt
ugly. The bride of today la a lucky
girl.
The wedding gown is impertinent
It is saucy a d alluriiiK. We cannot
fancy any groom not smiling at the
Sight of the pretty figure that corned
to him as he awaits, wlih thumping
heart and a wedding ring. A fact
even more Interesting is that she looks
uhiihe any bride that ever was before.
The wedding gown, as designed by t tie
great lashioiusts. must be an indivi
dual creation. For one time in her
Hie a woman In entiled to be the
original copy instead of a sartorial
carbon. Ho be it. Bridegrooms aro
moie than ever cast into the shadows
of oblivion. They have never been
of any importance whatsoever, and
yeL.there cannot he a wedding without
them. Most annoying!
While tulle is the lavorite material
for the great occasion, it is neariy
Always combined with other fabrics.
Sliver embroidered faille is' elegant
and splendid, hut is used sparingly,
so as not to Interfere with -the nec
essary simplicity." Simplicity, ha!
iou can acquire mat quality oniv
When the costume costs' a fortune.
Let poor folks endeavor to avoid It;
It Is1 too expensive for those of us
Who haven't much money.
Silver gauze l.i another favorite, and
liver point de Venlse is priceless and
desired. White chantllly veiled wltn
tulle la elorioiis. and of course thar
will be a glint of silver fringe or
trickling lines of pearls some place
or other. If what satin is employed
t all It Is draped with lace or tulle.
ind, Is ornamented here and there
With silver threads run in by hand
-Should there be a train, that need
not interfere with the length of th
r.rocK, wnicn must ue snort. ne
train tags on behind, like the mourn
ful relatives who were never known
to smile when a daughter marries
Faille gowns show trains occaslonall) .
mors perishable fabrics permit then
Iteventlng now the dainty lad
ng bundle of loveliness that graces
he center of the picture. Her frock
ollows the new line that Is called
be "powder puff" skirt. The drop Is
l point ue yeuise. wnn every noreue
igure outlined with silver thread.
haut thA lnwpr t'lnllnPA thnt la crli n f.
nfng and fairylike. The puff drapery
nd the train are of white faille shot
iterlal Is used for the Victorian
orsage, wltsr its berthe of Venlse,
ordered with tiny rosebuds made of
allle. The bouquet of gardenias and
range blossoms combined with a few
alley lilies has a "flounce-about" of
be Venlse lace, and that also la
mbroldefed with silver threads. The
tu is no ample tnat it is a safe
uess that the poor bridegroom will
pproprlate but a tiny crowded corner
the limousine.
To. the left we have the ChantiUy
in, nun Douice. snirrea iront panel
nd enormous tent-veil of lace. Her
klrt follows the farthingale lines,
nd the main body of the garment Is
lade of taffetas embossed with whits
nd silver rosebuds. There is a nar
ow cetnture of silver ribbon, and a
eprum of taffetas.
io ma nfcni you win oDserve a
tost exquisite piece of crepe Georg
tte, hand-embroidered entirely in
in to. aiio uiiBiimi mouei cams irora
famous cputurlere, and was worn
y one of the belles of New York,
no was recently marrien. me Dam'.
orange blossoms, outlining the cor-
i o- M un.l linlillniy (.. , . I. t"l - . .
iait, was an effective and novel deco-
iion. iiio same i lowers aDDMren nn
ie peasant cap, from which clouds
id billows of white tulle descended.
Quite as varied as the" styles of
eddlhg frocks are the arrangements
the veils. The new coiffure on
ie of the new ones which is meriiv
flattened silhouette with a tlnv
in or cluster nf fiir nn f h t nmA,
toras opportunity for the cleverest
variations.
A, stunning affair shows a flat veil
id over the eyes, this being held wltn
band or Oliver ribbon from which
u ions' lennriia tr . n A n ...
' T n . ...... uuill. 11 UIVW W L
lie Harms' out at th hnrk An.
h i.ll rf K .1 -1
. . . una v.1 1 KJ I CH Tl 5
wOU on, aoa me veil is held by a
lot n-T noar'.a A ,l.l.j J i v
e head swathed wtth a Ksn r.r ki
Qui Vive.
by J. Km17.)
satin, edged on either side with silver
and white flowers, and the veil Itself
fluttering; afar. A rather bizarre ef
fect is achieved by the draping the
tulle turban fashion, folding; it about
the throat uid permitting it to fail
in long ends at the back. An abbre
viated veil Is of circular cut. with a
fall veil of lace at the back. The
Spanish note shows up in a drapery
of chantllly that is held with a high
comb.
Bouquets are interesting and arc
keeping in step with the voguey doings
of the day. A bouquet of lilies and
roses is shaped like a taiu A bouquet
for a bridesmaid was made ft yellow
daisies, snapdragons, marigolds, and
every kind of yellow posey that could
contribute to the shaded effect from
cowslip to dull orange.
Not all the wedding frocks are as
elaborate as the ones mentioned; in
fact, some of the stunningest wedding
robes have been decidedly plain. A
Jenny model, of point de Venlse, is
cut perfectly straight and slim, with
occasionally a floating ribbon placed
here or there. An6ther dainty affair
is of fine white silk net, run wltn
silver threads, while the only gorg
eous and expensive detail is the ruched
veil of point d'Atigleterre, poised very
high, with an upstanding plume of
tulle.
Kven lovelier than the robes of th
brides are the costumes of the brides
muids. The present interest in pastel shades
and the present vogue for tulle give
opportunity for glorious color schemes,
l'iue over lavender, pink over blue,
silver lace shadowing Taint yellows,
all work for effective results.
The bride can caTl upon no color
but white and the blush of her cheeks,
but the bridesmaid can utilize every
color of the rainbow, and then find a
few more of which the rainbow doesn't
know. tillver ribbons and laces are
equally good for the maid's frock and
are used lavishly.
The hats, too, are stunning, often
being composed of the fabric of the
gown, and always, of course, showing
perfect harmony of tint and hue. At
one wedding of importance the maids
wore silver tksue toques, from the
back of which fluttered tulle veils in
faded rose. The result was smart in
the extreme, but severe. However, the
bride and her maids are always beauti
ful, and if anybody can afrord to wel
come severity it is the loveliness of
youth. Yes?
SIMPLE FOOD TESTS
How to Conduct Them.
A very good test by means of
which the best fresh butter may be
distinguished from the made-up ar
ticle or murtarlne is, according to S.
Leonard Bastln, a Well known English
alienist, thst In which a small quantity
of the sample Is placed In aTfriy tube.
This is set in water sufficiently
warm to melt the contents; the sam
ple is kept in a melted state for half
p.n hour and It Is then examined. If
the better is pure and of the highest
quality It will almost certainly be
clear. On the other hand, with mar
garine or a worked-up butter a cor
tain cloudiness will be apparent.
A. more simple but equally reliabl'
test Is that In which a piece of tic
suspected article about the size of tn.
tip of the little finger is placed in i
spoon. This is held over a lam;
burner. Heal butter bolls quietly
producing a quantity of small hub
bles; on the other hand, margarine,
or a process of butter, will crackle
and sputter much in the way green
leaves do when placed on a fire.
Two simple tests for tea and supar
re indicated. One of the commortost
idulteratlons of tea is the dyeing of
the leaves to make them look a pood
color.
The fraud Is very easy to detect.
Get a clean white cloth and rub sobie
of the dry leaves between the mate
rial. Pure tea which has not been
treated should leave no mark on the
cloth; dyed tea will make a verv de
finite stain that will not easily4 be
rubbed away.
Several additions are now and again
made to sugar, and, without an elabo
rate analysis, It Is not easy to deter
mine the exact nature of these.
As a rule, pure sugar should an
swer the following test satisfactorily:
Mak an almost saturated solution of
sugar and water; place this in a glass
tube; then stand in front of some
print. It should be possible to read
the type quite clearly through the su
gar solution. In the case of brown or
raw sugars there might be a certain
amount of discoloration of the. water,
though any turbldnees Is almo'st cer
tainly an Indication of adulteration.
An unscrupulous baker will work
into his bread as much salt as possi
ble. Experts say trlat an increasingly
large amount of salt may be put into
bread without the consumers being
aware of it. The idea Is that bread
loaded with salt weighs more heavily
on account of the moisture which it
will retain.
To find out the real value Of bread
from the standpoint of weight a little
experiment may be followed. Take two
samples of 'equal weight and bake
these in an oven for an hour. At the
end of this time weigh again. That
which is the heavier Is the better value.
The addition o? alum to bread to
make it whit (often used to mask an
inferior flour) is much to he con
demned. Small quantities of alum
taken regularly in this way are very
harmful.
Take a sample of the suspected ar
ticle and place it in a saucer. Then
pour over it a solution of carbonate
of ammonia. If alum Is present in
the bread it will turn black, hut if
the bread is pure no change will take
place.
A large amount of jam is dyed;
brightly colored articles should al
ways be suspected. The point mav he
defini'ely established in this way.
Mix a sample of the Jam or Je:ly with
an equal quantity of water.
Throw Into the mixture a piece of
cotton wood and boil for half an hour.
Now try to wash out the stain irom
the wool. If the Jam Is pure the stain
can be easily removed; where dye has
been used no amount of washing will
get rid of the stain.
Tliree little brides of June are they! The coy one in the center is robed in a powder-puff frock of white
faille shot with silver threads, draped over a double flounce of point de Venise threaded with silver
and edged with a silver fringe. The bertha of the Victorian corsage is outlined with roses of white
faille. The bouquet is of gardenias and orange blossoms encircled with a frill of lace. Embroidered
taffetas and ChantiJly grace the bride on the left; embroidered crepe Georgette is the fabric used for
the fragile robe of the lady at the right. Tlie Watteau plait is of faille and is held at the shoulders
by a band of flowers.
Cookies and Puddings How
Most women have become so en
grossed in tjie making of large cakes
and fancy pastry they have neglected
for the most part the simple cookies
that meant so much to them when tbey
were children.
It is well for every mother with a
growing family to learn the art of
cooky making.
Cookies are not hard to make if you
will keep the doigh soft. It is easier
to handle this way except in making
ijingersnaps. Roll a small quantity at
i time, and add scraps each time to
resh portions cf dough. The colder
he du;;h Is kept the better "it rolls,
'lien possible put dough on ice be
cre rolling. It is next to Impossible
.'i roll dough after It hardens. If
ough is kept close to the ice it needs
,nly a small quantity of flour in roll
ng it out.
You must use enough flour to keep
:he pin and board free from sticking
to the dough, lie sure to roll lightly
and do not use too much material at al
time. It is well to bake one or two to
test them for the amount of flour and
milk needed. If it is not stiff enough
add more of both. Cookies are im
proved by being cut neatly, having
them well browned and sprinkled with
plenty of sugar.
Here are some recipes:
Soft Molasses Cookies
One-fourth cupful sugar.
One-half cupful shortening.
One cupful sour milk.
One cupful molasses.
One and one-httlf teaspoonfuls soda.
One teaspoonful salt.
One teaspoonful ginger.
One teaspoonful allspice
Two to three cupfuls flour.
Cream the butter and susrar and add
the sour milk. Mix the salt, ginger.
allspice and two cupfuls of flour to
gether. Mix the soda and molasses and
pour it Into the milk and sugar mix
ture. Add the flour, beat thoroughly,
then add the rest of the flour grad
ually until the dough is stiff enough
to roll. Roll cookies about one-fourth
of an inch thick and bake in a quick
oven for about 12 minutes.
Recipe for Plain Cookies
One-half cupful butter.
One cupful sugar.
One egg.
One cupful milk.
One' teaspoonful vanilla.
One-half teaspoonful salt.
Four teaspoonfuls baking powder.
Two and one-half or three cupfuls
flour.
Cream the butter and sugar together
till thoroughly mixed and smooth.
Stir in the egg without beating and add
milk. Mix the baking powder with one
cupful flour and stir into the mixture.
'Add flavoring. Then add thfr-rest of
the flour gradually, mixing it thor
oughly into the dough. Continue adding
flour until the dough is stiff enough to
handle on a board. Roll out on a
floured board, cut into shapes, place
in buttered pan and bake for 10 min
utes in a quick oven.
Add chopped peanuts to the dough
and roll and bake as above.
Recipe for Fruit Cookies
Work currants, raisins or citron into
the dough and roll out as above. Or
place a piece of the fruit on top of
each cooky Just before putting them
into the oven.
Macaroon Pudding
Soak 12 macaroons in sherry wine 10
minutes. Beat two eggs slightly, add
four and one-half tablespoons sugar.
to Make Them
one-fourth teaspoon salt and one cup
each milk arid thin cream; then add
two tablespoons blanched and chopped
almonds, one fourth teaspoon almond
extract and four finely pounded mac
aroons. Turn mixture into chafing'
dish, arrange soaked macaroons on top,
cover and cook over hot water 30 min
utes. Quick Bavarian Cream
Mix the grated rind and Juice of
one-half lemon, one-half cup orange
Juice, one-half cup sugar and the un
beaten yolks of three eggs. Cook over
hot water, stirring constantly until
mixture thickens, then add the whites
of two eggs well beaten. Remove from
the heat and add one-half tablespoon
granulated gelatin soaked In two ta
blespoons cold water. Set In a pan of
cold water to cool, stirring occasion
ally that mixture may be smooth. Line
individual molds with lady fingers, fill
with mixture and chill.
Stale Sponge Cake Pudding
Slice stale sponge cake, put a layer
in the bottom of a bowl and soak with
raspberry Juice, then put spoonfuls of
the canned raspberries over the cake.
Have ready some cornstarch made
quite thin, pour over the cakes, then
put another layer of cake an fruit and
fill up with the hot cornstarch. When
cold turn out and serve with cream.
Bread and Butter Pudding
Cut slices of bread a medium thick
ness, spread with butter and lay in a
pudding dish. Over this put a layer of
currant, sugar and nutmeg; then add
more bread and butter and another
layer of currants, etc., and repeat until
the dish is full. Pour over this two
egps well beaten, one quart of milk
and sugar to taste. Bake 20 minutes.
THE ROAD TO SUCCESS
By John II. Thompson.
It is of course a truism that ths boy
born of wealthy parents, Instead of
having the proverbial spoon In Ills
mouth, enters life under a serious han
dicap. The youth of well to do parents
who makes a distinctive success in
this world beyond the comfortable
groove In life laid out for him is en
titled to a high measure of credit.
The rich young man is really to be
pitied. For fate has deprived him of
learning: the most valuable lesson in
life, the one that enriches the experi
ence of every poor youth who is deter
mined to rise and make something
worth while of himself In this world.
And that is the lesson of self-denlat
The power of self-denial is the foun
dation on which real success is built.
To be able to deny oneself of fleeting
and foolish pleasures, to forego cheer
fully the allurements which beset the
path of youth not merely those that
are vicious but those which kill val
uable time is one of the greatest ac
complishments of the successful life.
Besides having a working knowledge
of the art of self-denial, the boy who
is destined for success must have these
things:
A healthy body.
A clean conscience.
For practical as well as spiritual
success in life the value of self-denial
cannot be overestimated. The rich boy
cannot ever know Its pangs and
twinges. The poor boy Is on uncom
fortably close terms with self-denial
all the time. But next to his mother
it Is his best friend In disguise.
The lesson of self-denial cannot be
bought In cash. "But It can be paid
for In youth by the sweat of one's
brow,, through earnest, hard working
yet h,appy years of study and labor.
Our well to do young fellows of this
age, deprived of the lesson of self-denial,
do not realize that every dollar
they spend is a dollar's worth of
father's effort.
They are not to be severely blamed
for this. They are as guiltless for
their fate as . the boy who finds him
self thrust into a world of poverty.
A wealthy youth who really under
stood the value and the meaning of
money would be a most remarkable
boy. He is fortunate If he understands
that money alone cannot buy happiness.
Physical weakness and invalidism
are formidable bars to success Just as
are flaws of character. The life led
by the average young office worker
is not conducive to lasting vitality
and keen minded energy needed for
"long haul" te success In lafer life.
By Lillian
(Ooprrlght, 1810. by
IT 13 never wise to mutilate a facial
feature in an effort to acquire
beauty. Women who in their youth
had their ears "pierced" in order that
they might wear earrings now regret
the act of the past. The girls who are
today removing hairs from their eye
brows to make them resemble penciled
lines will live to regret their folly.
The eyebrow is one of the most ex
pressive lines of the face. It should
be cultivated and not mutilated. The
various types of feminine loveliness
have eyebrows that are lndlvlduaUstloJ
in the Dionae we generally iiuu a
delicately penciled eyebrow in bru
nettes it is usually luxuriant. Beauti
ful women of all types should culti
vate their eyebrows, but it is folly
to follow a fancy which in a few
months will have disappeared. There
may be immediate pleasure in such a
fad, but It will lead to regrets if not
shame.
Facial expressions are in a large
measure governed by . the eyebrows.
The expressions of many women, in
deed, depend very much upon the eyes.
The emotions that quicken the heart
and mind find reflection in the eye
brows and they talk when the tongue
is still.
The value of the eyes and eyebrows
are fully recognlted by stage people.
It Is absolutely necessary to accentu
ate the eyebrows before appearing
under the glare of footlights and very
often the Impression conveyed through
their use are stronger than those
made by words. Their values should
be equally appreciated by women who
never appear on the stage.
Eyebrows have recently received
special attention from beauty special
ists. Never before have they been so
daring In dealing with this important
feature. Society girls have submitted
themselves to 'treatment which would
shock their grandmothers and even
their mothers.
Beauty specialists by removing hairs
have reduced the eyebrows of some
young girls to mere lines. It Is true
that the eyebrow in such delicate form
Is rather striking. It Is such a sharp
departure from the average that it at
tracts immediate attention and fits in
pretty well with several styles of
beauty.
It has not been very long, however,
since girls were having their ears
"pierced." They now have mutilated
ear lobes to show for their indiscre
tion and 99 per cent are sorry they
ever heard of earrings. Many women
have to undergo special treatment to
keen their eyebrows from disappearing
altogether. Those who have had their
YOUR TABLE LINENS
How to Care for Them.
Good table linen, in the first place,
means much. But care of the same
linen means more.
Strong bleaches must never be used
on fine table linen. Of course, table
linen is often badly spotted and needs
to be cleaned in some way. But boil
ing water removes coffee spots, cold
water removes cocoa spots, and sun
shine removes many stains. When
stronger acids must be used, they
should be applied and removed by in
telligent hands.
They should be allowed to remain on
the spots Just long enough to eradi
cate them, and then rinsed thoroughly
out with clear water. For if they re
main on too long they remove pot only
spots but pieces of linen.
Some old-fashioned housewives occa
sionally have their table linen dipped
In buttermilk to white-1t. The linen
is allowed to remain In the buttermilk
for a day or two, if necessary, end Is
then thoroughly rinsed In cool, clear
water, later in warmer water.
For fruit stains, pour boliins; water
through them while the stains are
damp, if possible. If they dry on, rub
them with lard and put them through
the usual washing process.
Always dry table linen out-of-doors,
la the sunshine. If possible, have a
little bleaching green of grass, pro
tected from the Inroads of cats and
dogs.
The motion picture Industry, hich
uses silver alls for sensitizing films,
ht estimated to consume lo,CC0,000
ounces of silver each year in the
United States alone.
Russell.
UUlua Bu.ll.)
eyebrows reduced In sixe may Be
among the ones who will weep over
the hairs with which they now so ea
gerly part to follow a girlish fancy.
The hairs of the eyebrows are tena
ciously imbedded in the frontal tidge
of flesh and muscle above the y
socket. It is quite a serious operatloil
to remove them. They are designed
for mors Durnoses than beauty.
The eye needs their protection. They.
prevent perspiration from the brow
and dust from Interfering with the
sight. As people grow older their
eyes need more orotection and the ey-
brows grow stronger. Unlike the half
on the head, which has a tendency to
become 'bin and soft, the eyebrows
are inclined to thicken and row
stronger. It Is apparent that Inter
ference w.th this natural law cannot
be for good. ''''
Cultivate your eyebrows. Massage
them with petroleum Jelly to make
them soft and healthy. Brush them as
frequently as you do your hair anff
massage them at least an often as TOM
to a temptation to follow the silly
fashion of having the eyebrows re
duced to mere hair lines.
For Reducing
GraceIt is very hard to reduoe
one's flesh, and few women are will
ing to deny themselves the rich foods
and keep up the exercise necessary to
do it.
The dietary I am sending you will
help to reduce you, and will also give
freshness and tone to your complex
ion. For breakfast any fruit except
peaches or bananas, but It must be
eaten without sugar; weak tea, With
half a lump of sugar and a dash of
lemon Juice; rye or whole wheat bread
toasted, eaten with salt Instead Of
butter; one soft boiled egg, with salt.
For luncheon, any vegetable that
grows on top of the ground (except
peas and corn), weak tea with lemon
and a lean chop or a bit of steak.
For dinner." lean beef, lamb Or th
white meat of chicken; any vegetable
that grows above ground (except psas
and corn). No sweets, no pastry, !.
uinti 11141101, n iiuiD buui niuq i;u
drunk at dinner if preferred to tea.
Milk, butter, oil. nuts, potatoes and
chocolate are taboo.
To reduce a fat face or fat hand!
use camomile flowers, two ounces;
dried popples, two ounces; water, three
(juarts. Crush the poppies and camo
mile flowers fine, then pour the water'
over them; let this boil for ten min
utes. then take It off the stove. Steatlt
the face or hands (whichever you wish
to reduce In size) over the kettle lorj
ten or 16 minutes. . s
FEEDING THE BABY I
Milk Stations A o Many.
Baby welfare Kocletles and re-ponsi-bin
heads of milk stations are prepar- -lng
for the Increased responsibiltlM "
which come with the spring and UB- '
rner months. i
Twenty-five years ago there Was l
organization in New York Which pre
pared milk for babies, or devoted any
systematic effort to 4 tie Instruction of
tenement house mothers. In. conse
quence, infant mortality was ry
rugn.
Mrs. Felix Adler s the pioneer In the
work of providing better food tot
babies of the poor. With her Sister-in-law,
Mrs. Isaac Adler, she advocated
the need for Infant fooil ltthnratorlita
long before baby welfare societies were
heard of, or milk stations had been
established. Thofce two women opened
a laboratory for the preparing of : In
fant feedings to the throngs of tene
ment mothers, whose babies' lives de
pended on their getting safe milk,
They and their co-workers took ad
vantage of the evolution of scientific
Infant feeding, as It had been devtW
oped in Germany, when a Munich phy
sician had solved the problem of pro
vldlng a safe method of bottle feeding '
by sterilizing each separate feeding-.
This method wa Introduced in New -;
York, but the process was too expend
sive to be within the reach of the ten-v
ment babies. ! '
At the Good Samaritan dispensary,'
a young physician was rairor in annlv
the new method for the benefit of the
poor babies of the east side of J'sw
Tork. In 1891, mean were placed at
his disposal which enabled him to'
make the trial, and sterilized milk In'
6-ingle feedings was placed within the
reach of tenement mothers, at 'a cost'
Just sufficient to pay for the milk.
When the improved method of pas-"
teurizlng was Introduced the dispen-;
sary quickly took it up, and later the!
still better ay stem of modified mllld
wa adopted. The splendid work in-t
augurated by Nathan Straus followed.;
It would be difficult to estimate tbot
number of little lives which have been!
saved through these effort.
Mrs. Felix Adlr for several years!
ha been chairman of the committee!
on district nursing for the Society of
Ethtral Culture, of whljjj her tuaband!
is the leader. J
Novel
Shower"
Just because we are not married.
Our lovers too long having tarried.
in iiu rranou we can see z
Why we should not showered bet
After this convincing rhyme csme"
an invitation from "Polly" and her best
girl ciium. who decided to keep house)
for the summer, to rome to their'
"moving in" party on the day anofdale!
given. I
"Polly" said she didn't see why they i
should not havo some of the fun ex-.
Perlenced by engaged girls and brides 1
and they needed Just the selfsame J
tilings, even though they were doomed
(by choice) to single blessedness. It
all turned out a very Jolly affair. Plc-I
tures were put up, dishes unpacked,
washed and put on the shelves of thet
tiny china closet. The guests brought t
shelf paper, hammer and tacks, cans Of 8
broom bags and brooms and all sorts"
of articles that go to make up a "mis-1?
cellaneoua shower." 1
Wireless stations to be ereoted by
the United States navy in Hawaii andj
the Philippines will be the most Kwer-J
ful in the world, havtrg a 4700 mllej
rudlus. '
i