MEDFORD MAIL TRIBUNE, MLDFOHD, OREGON
SUNDAY. JULY 29, 1962
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fl'Business Curves, Hair
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; Ptyles React Similarly
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By GAY PAULEY i the Gibson girl look. The
UPI Women'! Editor 1 1907-8 style was close to the
New York-ll'PH-The state of j head, stressing downward
the economy and the state of ; curves with a false chignon
a woman's hair have much in al ,ne naPe o( the ncck
rommnn. Thrv an un nr rinwn i Then, with the first World
together.
The hair-rasing conclusion
that business curves and hair
styles react similarly comes
from researchers at the
Helene Curtis Guild of Profes- j oricmal women.
sionai Beauticians, inicago
War and the rally in the
economy, came a revolution
in coiffures high, decorative,
puffy, often many-curled crea
tions loosely patterened after
the ceremonial coiffures of
Summer visitors in the Rogue valley- this year include
four young Englishmen, all students at Cambridge univer
sity, Cambridge, England. They arrived in Mediord on
Independence day and will remain until the end of Sep
tember. Pictured above they are. (left to right) Frank
Brieley, a student of the classics in Clare college at the
university; David Lancaster, a history student a Clare;
Peter Shortell, who has just completed courses in language
and law at Clare; and Chris Robinson, a law student at
Pembroke college at the university. Their trip is spon
sored through the Oregon Junior Chamber of Commerce
with the local Junior Chamber participating In the plan.
The men are working during their stay, each of them at
different firms. Reter Fruit company. Bear Creek orchards,
Mt. Pitt company and Cheney Stud mill. They live with
local families, staying for about 10 days in each home.
Present hosts are the E. H. Collins, 140 White Oak drive; Mr.
and Mrs. Chris Barker, Coleman Creek road; Dr. and Mrs.
Ralph Thompsen, 18 North Modoc avenue; and the K. B.
Ayres, Gebhard road. Central Point, (Kenn Knackstedt
photo)
Authentic Shakespearean Foods Served at Mermaid
By JEANNE LESEM
Strat ford, Conn. - IUPH -Modern
Americans have ro
bust Shakespearean appetites
lor meat and desserts. But we
stop short of one custom of
Ihe area - using perfume in
gredients like musk and cm
bergis to flavor food.
Historians said Elizabeth
Hie "enormous quantities of
meat," and that the play
wright and his contemporaries
were "especially fond of the
Mermaid Tavern's famous fish
dinners." This London tavern
became famous as a meeting
place for the "Noble Sire
naicks," a fraternal group
formed by Sir Walter Raleigh
with William Shakespeare
and other leading literary
figures.
The Mermaid, at Bread
street near the Cheapside dis
trict, has a namesake here, a
35 - minute drive from the
American Shakespeare Festi
val theatre. The tavern, an
English pub, and a cafe-nightclub
are in the Stratford Mo
tor inn, a luxury motel. .
Has Table Forks
The new tavern, attractive
ly decorated in modified Eng
lish style, has many refine
ments that early taverns lack
ed. They include china instead
of wooden plates or plate-size
slices of bread, and table
forks, which were so little
known in Shakespeare's Eng
land that fork users were ridi
culed in plays.
In those days, a full meal
called the "tavern ordinary"
cost sixpence, worth about
seven cents today. Many foods
familiar now were common to
the "ordinary," including
fresh and salt water fish, oys
ters, game, fruit and vegetables.
Elizabethan foods on the
new tavern's menus include
pheasant, quail, venison, jug
ged hare, fresh fish and sea
food, beefsteak, roast , beef,
kippers and beefsteak, kidney
and oyster pie.
Beefsteak is a breakfast
item, as it was for Queen
Elizabeth I. Royal accounts
signed by her say her 6 a.m.
meals often consisted of beef
steak, beer, wine, bread, but
ter, and meat and game stews.
A popular Elizabethan vege
table, the artichoke, is sau-
teed with breast of turkey for the Mermaid Tavern's parfait
dinner, and artichoke hearts
often are used to garnish
lunch buffets, with fillings of
tiny mushrooms, pimientos
and chopped pickles.
But anyone , who wants
boar's head, a traditional
Christmas meat of old .Eng
land, must order it in advance
for a party or wait for the
holiday. It was withdrawn
from the regular menu after
the first couple of months, be
cause of small demand, said
the management.
Elitabethan Appetiser
The Elizabethans' taste for
unusual flavor combinations
finds modern expression in
of tiny shrimp and apples, an
appetizer.
Place a little shredded let
tuce in bottom of 6 parfait
glasses. Mix together ,i cup
of peeled, cored and diced ap
ple and 90 cooked, cleaned,
chilled tiny shrimp, or 1V4
pounds. Divide among glasses.
Pour over a sauce made hy
blending smoothly together Vi
cup of mayonnaise, cup of
catsup, K' cup of heavy
cream, juice of 4 lemon, i
tablespoon of Worcestershire
sauce, ii teaspoon each of
liquid red pepper sauce and
angostura bitters. i table
spoon of horseradish and salt
and white pepper to taste.
Based on hair style trends
for winter - smooth over a
network of back combed,
raised fullness the research
ers forecast a stabilized mar
ket for 19B2-63. The forecast
j indicates the stock market
i won't rally to the heights it
reached in December, 1061,
when coiffures reached a peak
ot bouffantry. Nor will it
plunge to the depths of 1333,
when the cofis were painfully
close to the head.
The '62-63 market forecast
will hold, if the correlations
of the past continue, said
Arthur Caplin, director
of marketing for Helene Cur
tis, in a telephone Interview.
Indicates Decline
We pointed out to Caplin
that around New York, the
style-setting models and a lot
of other chic women have de
serted the bouffant "do" for
hair almost plastered to the
head. This would indicate a
declining stock market.
Yes, if the flat coiffures
caught on nationwide, said
Caplin. But indications are
they will not.
"We see a strong" Spanish
influence," said Caplin, "with
still plenty of fullness and
fluff to the hair."
The researchers' study of
curves and curls begins at the
turn of the century and shows
hair styles through panics,
recissions, the great depres
sion, and good times.
Start with the panic of
1807-1908, set off by failure
of the Knickerbocker Trust
Co. of New York. Hair went
to a new low from the plush
and piled-high luxuriance of
After World War I, business
and hair curves remained on
the upbeat until 1921 and a
sharp decline. Hair began to
be worn straight or softly
waved, shingled in the back
and partly covering the ears.
Two years later, the na
tional income rose to $69 S
billion dollars, after. a 1921
low of $51.7 billion, and coif
fures became a mop of per
manented curls.
Silhouettes were billowy,
sometimes tamed with a "head
ache band", and the vamp
hairdo became the blue chip
stock in a girl s beauty port
folio. Short Bob
Minor market fluctuations
in 1926 were foreshadowed by
a short bob, softened with
finger waves. With the stock
market crash of 1929, varia
tions of the short, severely na
tural coif reappeared. As busi
ness improved gradually dur
ing the 1930 s, hair styles
made gains toward the long
er, softer, more feminine look.
But from 1933 to 1936, hair
was styled so close to the
head the line of tha skull
was obvious.
Came the 1940'g, and World
War II, and hair styles went
up. They were elaborate
combinations of curls, pins
and rolls. Shoulder length
bobs with high, puffy, up
swept pompadours reflected
gains In the wartime econ
omy. When the market fell tem
porarily in 1948 and again in
1949, hair styles true to
form onre again became
short. In 1949 came the short-
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New York Tha statt of the conomy
and tha itata of a woman' hair hava
much in common. They go up or down to
gether. Thii chart indicate tome of the
"high' in the hair ilylei that have accom-
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o o o:
tw Pf
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panied periods of prosperity. The more na
tural fullness of the 1962-63 coiffure is the
sign of a stabilised market for that period,
according to the experts, (UPI)
est coif of all, the "poodle."
In 1953, the national in
come jumped to a high of
$302 billion dollars. .and the
first of the modern bouffants
appeared. The style was full
est at the sides, with little
or no back-combing at the
crown. Soon after came the
bubble coif, with variations
on the full, round, richly-padded
showing throughout the
1950 s.
As the stock market reach
ed a new high in 1961, so did
coiffures - higher, wider and
more elegant than in many a
year as represented with the 1
beehive and the full-blown
cap cut.
Today, with slock prices
down a'ler soaring, hair
styles are showing more natural-looking
trends.
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GROCETERIA
For Pienic and Outing Supplies
Snider Ice Cream
Vi Gallon Limit 2 Please U
Hershey Chocolate Syrup .. lb. can 25c
GROCETERIA r
SIXTH AND GRAPE STS. 9 P.M.
Theory Given
On Non-Reading
Detroit fUPIt A new theory
on "Why Johnny Can't Read"
will be put to the test at
Wayne's Hoover school here
next fall.
The theory?
Grade school children ig
nore their studies to watch
what's going on outside, par
ticularly in the ultra-modern
(schools where the emphasis
on ligh tis embodied in de
signs which feature wide ex
panses of windows.
The windows at Hoover
school are being replaced by
opaque panels this summer.
Frinrators will watch close
ly to learn whether young
sters learp. faster when they
can't look oulsirie.
F.Huralion Facilities Labora
lories. Inc., the Ford Founda
tion and the University of
Michigan are financing the
study. Co-ordinalor is Prof. C
Theodore Larson of the Uni
versitv of Michigan.
The school s 120 pupils i
were tested before summer
vacation to determine their
chievemenl level. At the end
of the next school ye.ir, a
similar test will determine
what effect the nine months
without windows has had.
COOKOUTSOUP
Whether prepared in a ket
tle over the coals or t sauce
pan over the range, this jiffy
soup is delicious. In kettle or
saucepan, mix together one
two and one-fourth ounce
package dry pea soup mix,
one cup instant nonfat dry
milk, one tablespoon instant
mixed vegetables Stir in
three cups water and simmer
about 10 minutes Remove
from heat and rtir in one and
one-half cups diced Cheddar
rheep until melted. Yields
four servings
.
JM For Pasting
Cream fresh garden p'
with or without potatoe. But
ter them with hit of mint
dd"d Combine them with
Hired vming rarrnts or mk
Ihfrn inin a rrram snup. Pea
enhanre rrramed fi.h and pet
food difhes of 111 kinds.
1
Make Your Reservations NOW ... . Enjoy
Shakespeare Under the Stars!
Local patrons have been urged to make reservations'at once if they wish to enjoy the exceptionally
fine series of 1962 plays in beautiful Lithia Park at Ashland. BEST SEATING is NOW AVAILABLE
... you can't tell if seats will be available later as the traffic to Seattle's World's Fair is just heading
toward a peak. So MAKE YOUR RESERVATIONS NOW at Mann's Department Store or the Festi
val Box Office at Ashland.
Another Real Treat!
Joiaemenb
ICE OBEAM
Here are Ihe plays featured
during the 1962 season of
the Oregon Shakespearean
Festival Association, Make
it a date to lee them all.
"Comedy of Errors," "Henry
IV, Part 2," "At You lilce
It," and "Coriolanus." Plays
will be rotating nightly
through September 2.
What treat It will be, seeing the best of
William Shakeipesre In the beautiful selling
of Ashland's new Elizabethan theater in lithia
Park. Those who enjoy truly GOOD entertain
ment will want to tee all four plays at least
once . , , and those who enjoy truly GOOD ice
cream will want to ask for Jorgensen't "Fiesta."
Add to your pleasure before the Shakespear
ean plays and after by refreshing with this
rand-taiting ice cream fortified with NUTRI-
MIX for added goodnessl
TOPS In GOODNESS!
For Fine Dairy Products iw .kJ.ovnmn .
111
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