7 4 The Grealeet Woman. A teacher asked class of little girls to name the . greatest living woman. "Susan B. Anthony." proptmly shouted' the daughter of an active suffragist. 'No, no, she used to be, but Miss Stone ! greater rtow,' protested another child, and the oth er pupils wagged their heads In agreement. "Why Is she?" asked the teacher. "8he was cspturej 40 times by brigands," was the reply New York Press. simple Beanty. Beauty and simpllcty are so closely related that they may be said to be almost Inseparable, Of course, there Is a beauty of ornateness. but the beauty of simplicity Is of a higher or ler. Ornament Is at best only the outside, what Is put on afterward, while the real beauty of things in heres In the fundamental lines. This, It la true. Is not the common notion, but It Is nevertheless the true one. The simple Is no more necessarily the ugly thnn the sumptuous and the costly are necessarily the beautiful. This Is one of the facts which the new propaganda has come to empha size. Home and Flowers. The Spring Shlrtwnlt. Some of the spring shirtwaist are made with two-inch wide tucks on each side of the front. These tucks start from the shoulder seam just be yond the collar and extend to the centre front, where they lap slightly beneath the belt. Four tucks trim the back turning toward the middle of the waist, and laid in close to It. These tucks are covered with machine stitching In close rows. The cuff is a narrow band of the silk, machine stitched. A good model for a slender figure Is a skirt of Bilk of wool laid in flno cord tucks to form three Vandyke points across the front and back of the waist. The middle tuck is the longest, with the tucks on each side, diminishing In length, until the last one on each side Is reached. In front, from the belt upwards, run similar tucks forming point's. Between the upper and lower series of points full ness Is obtained 'across the bust. Black Peoria and I.eee. Milliners are making immense use of lace, says a Paris letter In the Mil linery Trade Review. Different kinds of guipure hold their own for cover ing and shapes, but for draping and mixing with lisse and tulle Chantilly carries the day. White Chantilly is ' the novelty of the season as applied to millinery. Black is also in consider able request. There is likewise a third variety of this lace quite new, white, with the pattern outlined In black silk. A Blight mixture of black, with white or colors, is much affected. Thus, some of the colored straw hats, not otherwise trimmed with black, have the brim ' lined with deep Chantilly edging. For the same reason caboch oas and pins made of clustered jet are much In vogue. In some instances I have seen white and light-tinted bats and toques fashioned with black beads. American buyers will carry back with them numbers of models ornamented with pearl cabochons, but they have ben so much worn this win ter that fickle Paris has already begun to tire of them, and will probably hall the appearance ot the new ornaments, made up of gray, or what Is generally styled "black" pearls. The Femender Again The Old-fashioned pomander has come back and is rivalling the vinai grette In feminine favor. In Its latest form it appears as an exquisite hol low filigree ball of gold or silver swinging from a chain nd holding a tiny sponge soaked in pungent aromat ls, or a spice ball breathing sugges tions of Araby the Blest. Sometimes the pomanders are elab orately jeweled and hung from jew eled chains, and are worth a small fortune. In fact, the possibilities of extrava gance offered by the new fad are what will probably most endear it to the feminine heart The pomander seems a trifle outof . place in this day of athletic and ro bust womanhood. It belongs to the time of the frail pale beauties who fainted early and often and affected a languishing delicacy of nerves and sentiment. The twentieth century girl doesn't faint She isn't overcome by her emo tions when she goes to the theatre or reads a. love story or listens to a ' proposal, but presumably she hates bad air and unpleasant odors quite as much as her fragile great-grand mother,, and a good old-fashioned po mander Isn't a bad thing to have In ',- close theatre or concert hall, while It ought to be a very pleasant help to the woman on slumming Intent. In the old days recipes for the com pounding of spice-balls were many, and most of them were fearful anj wonderful. There ought to be amuse ment in the resurrection of some of them and the making of pomander bails acordliig to the Old World form ula. New York Sun. afaajr ffjtylea la Calf. About cuffs oue cannot say enough, for they have assumed with a jump an Important" place in the son sou's gowning. The Ruslan cuff, with Its tight fitting band, which ohlrto and belts the full sleeve, is worn with street gowns and houae gowns as well. This sort of cuff allows for a little bag at the back of the wrist, but Is ck.se fitting to the hand and very neat. It Is made of Persian embroidery, or la seen In the new striped velvets r in the velvet dotted silks, and Is effec tive In any material. Then there la the cuff no wider Mian your finger, of velvet, bringing the sieve In sharply so that It mnkss a very full bog This cuff Is used with the sleeve that Is very baggy below the elbow and cut off far above the wrist. Most of the elbow sieves are finished In this way, just a narrow band of black velvet. The elbow sleeve, with Its narrow cuff, Is so seldom becoming that it can never be popular favorite. It should be reserved for thoso wltll slender but perfectly rounded arms and for the young girls, but women who Are doubtful of their outline should not attempt It. The embroid ered cuff Is one of the very new freaks of fashion. The sleeve which In fin ished without any cuff at all, is em broidered for a depth of about six Inches. In the embroidery little at tempt Is made at a definite pattern. Pink roses with green leaves embroid red the wriRt of a sleeve that was made of tan colored cloth. The gown, which was a reception dress, had thu same embroidery upon the yoke. It was repeated around the foot, but In a much more ambitious way, the em broidery reaching up on the skirt so as to be very deep at the sides and shallow In the middle of the front and In the middle of the back. Philadel phia Inquirer. Tho Flrat I-edjr of Cuba. A writer in the Woman's Home Companion gives the following Inter esting facts about the wife and chil dren of General Palma, the first presl dent of Cuba: The family of General Palma is an interesting one. He has six children i four boys and two girls. Senora Estrada has borne up remarkably itniloi tho utraln that tha u-lfa nf A fighting patriot Is always under. She I has no fads or fancies. Her world Is the four-story frame house in Central Valley that has sheltered the fam ily for IS years, and seen the birth of five of her children. Whether or not there Is some sentimentality attached to this latter fact, the truth Is that Senor Estrada would rather remain in this unpretentluos home than oc cupy the palatial palace in Havana and shine as the First Lady of Cuba. She possesses to a great degree those Latin-race characteristics devotion to husband and love of offspring. The great socfhl responsibilities that de volve upon her In the position she oc cupies after May 1st. she fears, may interfere with her share of bringing up her children as good men and women. The latter are good looking and sturdy children. Jose, the oldest, is nineteen years old. He was born in Honduras, and came here when a year old. He Is a law student at Columbia University. When at home Jose acts secretary for his father. Thomas, Jr., is seventeen, and attends a school at Newburg, as does his sister Can delarla, who is fourteen. The three youngest are Carlos and Luz twins of seven years and Rafael, six, who the father refers to as his baby. General Palma became acquainted with Senorlta Guardiola. whose father had been President ot the Republic of Honduras twenty years ago. She was his prettiest daughter, courted and feted and with the proverbial thousand suitors at her feet. Senorlta Guardiola was a sympathetic listener to the tales of hardships under the Spanish rule, which the brave General narrated. Even today. In talking ot these tran quil days of his wooing following the years of conflict, he quotes "She loved me for the dangers I bad passed, and I loved her that she did pity them." The rosettes of narrow ribbon with centers of rhinestones are used for garniture on skirts of fluffy material. For the newest marquise rings single stones, preferably opal or tor quolse, ot appropriate shape are now used. Flowered delaine Is an old favorite now receiving fashionable recognition. It Is Intended especially for young girls' gowns. Lingerie ribbon in delicate shades is employed for a new style ot corset cover. Insertions of lace alternate with the stripes of ribbon. Mohair and brilllantine will be used for general wear and favor will be equally divided between the colors, black, blue, gray and brown. Ties of white or black satin finished with lace ends are tied at the front In a bow or four In hand and worn with black or colored shirtwaists. An effective trimming for a flannel blouse is the band of embroidered linen that has replaced the coarse lace or taffeta bands so long familiar. Lace boleros, embellished with em broidered - hand-painting, jewels or spangles, are the accompaniments of some of the smartest new gowns for reception or evening wear. Girdles and stocks decorated to match are also worn. Corset hooks and clasps of solid gold or sliver represent the latest fancy ot the woman of wealth with extravagant notions. Occasionally jewels lend aa extra touch of embellishment and the fasteners are so made that they may Ibt transferred from oue corset to an other. . . , ., , . potiQLD HINTS To Make an Omelet Tender, Hot water, according to a cooking teacher, makes an omelet more tender than when milk la csed. The rule is a tablespoonful of the liquid to one egg. New York Post. To Preserve Ilia Aroinn of Coffee. Unless the spout of the coffee pot U kept covered much of the aroma of (he beverage escapes. If your pot has no cover on the spout a piece of clean b:own paper tucked In ancweis the pur pose. To Freshen Sail Beef. If the beef Is only just a little too salt, covering It with cold water and allowing to stand a few minutes will freshen It sufficiently. If very rait, icver with cold water, set over the Are and let g?t nearly steaming hot: tlien drain. If you Intond to serve it with milk gravy, pour the milk over Ihe beef, let heat a few minutes, then pour ott the milk; crisp the beef In a little butter, dredgo a little flour over it, and then pour the milk over it and let boll up. If the milk Is too salt, use half fresh to half the salt, re serving the remainder of the salty milk for some other cream sauce. Froien ruatard. The ingredients for a frozen cus ard are two eggs, two cups of milk, two saccharine tablets, any desired flavoring extracts and half a cup of cream. Have the milk scalding hot. Beat the yelks until creamy, and pour the milk Into the bowl containing the eggs, beating It rapidly to prevent lumping as the hot milk mixes with the eggs. Place the mixture In a dou ble boiler. and cook.stirring constantly, until It thickens. Remove from the Are, and stir In the whites of the eggs beaten to a stiff froth which does not drip from the spoon. When the custard has cooled, dUolve the two saccha rine tablets In a teaspoonful of tepid water and add, stirring it thoroughly. Any desired flavoring extract, such as vanilla, lemon, etc., may be added to suit the taste. Pour into a glass dish. Add one -BStcchaJine talct to tho cream, flavor with the same extract used In the custard, whip until light and pour over the custard. Place the mixture directly on the ice and keep there until used. Cream may be sub stituted for the milk when necessary. Chafla Dlah Cookery. The simplest recipe Is this: Heat a cup ot gravy or stock. Put In two cupfuls ot the dark meat of cold chick en or turkey, cut Into dice;' season with salt and pepper; add a cup of chopped mushrooms (canned ones), and if you like a tablespoonful of sherry. If you have duck, prepare as before, but use a halt cup of cut-up olives in place of the mushrooms. A cup of tomato sauce Is also an excel lent foundation for many dishes; sweetbreads, parboiled and cut into bits, may be cooked, or any cold meat may be simply heated in It. A new recipe is called eggs a la Caracas. A halt pound of shaved dried beef is mixed with a cup of the thick part' of canned tomato, two table-spoons ot grated cheese, and a teaspoonful of onion juice, with salt and pepper. This Is poured Into tho chafing dish, In which a tablespoonful ot butter has been melted. After all is well blended and thick, four beaten eggs are stirred in, and the whole Is cooked just long enough to set the eggs. Harper's Bazar. Notes for tlio Roueewlfe. Never allow fresh meat to remain In paper;' it absorbs the juices. Tea, coffee, and spices are better it bought fresh when needed.weekly or monthly. A menu for each meal made out weekly, will save much anxiety as to each day's catering. Cold bo.'ed potatoes are more ap penning if a little flour is sprinkled over tbem while frying. Cranberry Jelly or sauce goes ox- cellently well with plain boiled rice fore luncheon or the children a des sert A layer of sawdust put on evenly beneath a floor covering ot oil-cloth is efficacious not alone for deadening sound but preserving the oll-clotu. An lmprovment in the way of a fruit knife Is an orange peeler that -has a nickel blade and a handle to match, or of bone, Ivory or silver, according to fancy, Pretty nut bowls of wood, decorated with burnt-woodwork, and resting ou three short supports, seem particularly suitable for tho service for which thoy are designed. In sickness, when disinfectants are necessary, four tablespoons ot carbolic acid to a pint of cold water Is a good proportion. Pour in the pipes and let it stand ten or fifteen minutes betoru flushing. Instead of placing food in the oven to keep hot for late comers, try cover ing it closely with a tin and setting It over a saucepan of hot water. This plan will keep the food hot and at the same time prevent it from drying. The best way to boll eggs harj Is not to boll them at all, but keep them Just below the boiling point for twenty minutes. For soft eggs, put tbem in cold water and allow them to just come to a boll, when they will be found creamy and delicious. WORST .OF... BEING POOR. IT 13 THE FEAR OF WANT WHICH TROUBLES MOST. Rich or I'onr, Old nr Vmin, Man or Woman, Till Hlack Care Knap Ha Company rrmn Beginning to Ilia F.nil of Mra'e Journey (luard Again! It. Two or three Sundays ago, lir. Felix Adler gave a lecture dealing largely with the evils of poverty. He men tioned several of them, and among the rest he dwelt upon that anxiety for the future which never leaves the poor man except when he is dreaming or when he is drinking. We put In terms of our own the fact of that fear of want which Is fsr the worst of be ing poor, though we do not know whether Dr. Adler declared It so or not None of us are quite free of the black care whose name has come down to us from the classic ages, but which was probably much earlier In the world. Rich or poor, old or young, man or woman, atra cura keeps us com pany from the beginning to the end of the Journey. Se Is not always bo very black; at times she blanches to something ITab a whltey brown; and there are times when she Is so useful In reminding us of the claims and rights of others that she whitens to the candor ot a celestial angel. But ordinarily Bhe Is of the sad complex ion attributed to her by the ancients, and she ran wear no other to the poor, who, when not In want, are In the fear of It. Except the very richest, indeed. wo are all in tho fear of want, and the prosperous man can easily bring the Image of adversity before him by thinking ot some less prosperous man who has, say, been getting $8 or $10 a week, and has been what they call laid off, or has, as they say, lost his JCT). If it is a prosperous woman who is willing to do this thinking, she can Imagine a fellow woman who has been esrning It or $5 a week, and is laid up. rather than off, by stcknesB, with four or five children hungering and Bhivering round her bed. If it comes to asking us whether wc consider this a useful or edifying exercise of the imagination, we own ourselves unable to give an explicit answer. We can only say that the possibility Is of a sort so very akin to probability with the poor that they have always to take It Into account. It Is the fear of want which Is the v.orst of povety, and want Itself, when It comes, 1b something like a relief. Then charity steps In, first In the guise of the poor neighbors who are always In the tame sbadow themselves nna later in tno authorized shapes, which like time to ascertain merit in the case of destitution, and which are not to blame for not knowing what the poor neighbors know. Want ran be very easily confronted and over come. The community has amply the wealth and the will for that. It is tho fear of want, the lurking fear, the bidden fear, which cannot always be met, and which remains through all the struggle of life, to harass and hamper the victim. Yet it Is somehow this very fear ot want which has juggled itself Into the place of several virtues in the minds of the old-fashioned economists, and got itself recognized as one of the highest incentives to industry. It is considered almost sacred, and worth of at least as much veneration as capi tal punishment. To many it still seems the corner stone of civilization, the foundation of liberty Itself. We have been so anxious to keep It that when a few years ago there was talk of abolishing poverty, casuists and economists rose together to frustrate the scheme, as if some attack upon the fear of want had been threatened. Yet it might be shown that the fear of want is not essential to the devel opment of the individual or the growth of the community. It might be not Im possible to prove It the prime blunder of human progress, the stumbling block which humanity Is always reaching and always falling back from Into rettl adversity. It lies at the very heart of prosperity, it is the cloud that darkens the good times, it Is the year of famine which is always advancing to devour the year ot plen ty. As long as the poor suffer from this worst evil ot poverty the state Is sick with a disorder which sooner or later must declare itself. It 1b Idle to pretend otherwise; one feels It ba nal to affirm a fact so plain. How, then, shall we try to cure the poor of It? We should all, except the old fashioned economists, be glad to do that, to have It away, once and for ever; but when It comes to the ques tion how, we begin to distinguish; we wish. In the first place, to have it clearly understood that it Is not to be done at our cost In conveniences or luxuries, or In any ot those social forms which we And so comfortable, so flattering. Most of the specifics which have been suggested involve something of the kind, and we have therefore bad ho patience with them; we have denounced them as failures without trying them. We , are still seeking a science which shall secure our superfluities to us while adding to the scant necessities, always threaten ing to become the deficiencies ot the very poor. Some of us have hopes, not well de fined, of electricity, and cannot help regarding wireless telegrsphy as a great step In the right direction. Oth ers look upon the rapproachment of labor and capital In the tripartite agreement lately formed against the anarchy and the ensuing misery of strikes as a definite advance upon the enemy. We regard this with pecu liar favor, because It seems the Ameri can way, from a private, or at least a corporate, initiative. In other coun tries, like the French republic and, the German empire, and the Belgian kingdom, they are trying old age pen sions for working men as a means of keeping the poor from the fear ot went. The anomalous common wealths of Australasia go much far ther, and help a steady man to a house and farm, and provide him with the means of securing himself against tho fear of want: these stales forget him at no moment of his honorable career. All such efforts seem good and de sirable, to the poet mid philosopher whom the economist has been getting to be; and It would be well for us to take them all Into the consideration, now while the fat klnc are feeding fat ter, and the hour seems Impossibly far when tho lean kino shall come up to dine from their succulent steaks. Yet they always come, and the lean klne never find their feast any better than their fast, and are apt to be unruly after the fat klne have been altogether consiimed. The first thing we know wo shall have prophets' ngnln propos ing to abolish want Itself unless wc abolish tho feir of It. As poverty Is one of the bulwarks of the constitution we cannot guard !t too carefully, or too vigilantly oppose any scheme tend ing to undermine It. But we may all filly Join in trying to lessen the un due apprehension which It Inspires. Harper's Weekly. WHY BOILERS EXPLODE. An Old Kng-lneer Glees Ilia tteault of Mil Kxperlenre. "Why do boilers burst?" repeated an old engineer, of whom the question was asked, "Well, boilers are like people. In that when thty are Ill-treated they get red-hot and explode. "The principal cause of explosions Is because of insufficient water in the boiler. The water trust be kept at.ove the tulies. o that It iray boil freelyi When It falls below the tubes, the boiler becomes red-hot, the steel plnles soften, expand and crack, and, swish, up she goes, and all else in the imme diate vicinity. "The number ot boiler explos'ops In different pnrts o' the country lately calls to mind the constant menaci to human life and property existing lit erally under our very feet, an !l Is In basements and under the sidewa'hs, where most of the boilers arc situated. The great wonder Is that more do not go up In the air, incidentally carrying the building and Its contents of the sidewalk with them. I saw the wreck- ago caused by the fatal boiler explc slon in Pittsburg recently. The build 'ng was complettly demolished, anl tho ruins looked as though the bui d ings had been blown ti pieces, and '.he (.round leveled by lynarolte. "Boilers also b.ir9t wliorj they have flaws nnd unsen defects in 'eh metal which will not stand the strain of tne pressure of the steam, and thep laces part at this particular spot. Inspec tions often fail to reveal these laws with terrible results. Cold water let Into the boiler when it Is hot and when there is no water or insulllctont water Inside often means an explosion. The steam Ib generated so rapidly, and its force Is so terrific that the plates part like pieces of paper. In the iron re gion the sulphur In the water used has eaten the bolts off boilers I have fit tended inside ot three months, and great care as to their repair In season had to be exercised. Scales will also form on the. tubes, and when thickened so that the steel becomes red hot at this point, but tho water cannot get to the metal becaus eot the scale, these 'blisters' part and an explosion re suits. "In some ot tho big department buildings in Washington the hollers are tired to only about, one-sixth of their tensile strength, and boilers with a licensed capacity of withstanding 120 pounds ot steam pressure to the square inch, carry only from 90 to 100 pounds the safety valves being set at the lat ter figure. When the safety valves work all right a vent for the danger pressure Is permitted, but when they don't, as Is sometimes the case well, you wil learn al about it when you wake up the next minute in the other world. "Boilers are better made now than formerly, and are constructed of steel instead of iron, as long ago. The boil er steel Is tested to withstand a tensile strain ot 70,000 pounds to the square Inch, as against 30,000 pounds ot a generation ago. Boiler explosions, while frequent enough now, do not compare In number as at that period. There is a more perfect system of In spection and a better class nf men In charge, who are required to pass an ex amination and receive licenses before they are allowed to run stationary en gines, as my remarks do not apply to the bollors of locomotives." Washing ton Star. Groat Soltllor Families. Despite the hardships of a soldier's lite, there is an inherent love in some families for serving In toe army. Bis ley has Just welcomed Quartermaster Payne's return from the front, where his four sons have also served. Ser geant Taylor, now at Colchester, Is one ot eight brothers, all bo Idlers, five ot whom have fallen In South Africa. Another remarkable Instance was that ot James Stuart, (n the middle of the lust century, ne fought as an ensign at Quebec, sold his commission, en tered the army again and fought at Bunker Hill. His numerous sons en listed. Ten were killed In battle five In the East Indies, two at Trafal gar, one at Waterloo, and two at Ai glets. That a soldier's life Is com patible with longevity Is thown by the father living 116 years, his death resulting from a fall. . A public sub scription enabled the old soldier to pass his latter years In comfort. Lon don Chronicle. California la the only state produc ing asphaltum and bituminous rock, AND New fork City. This stylish blouse Is mado of Russian green Venetian, with white pen ti dn sole trimming. It Is adjusted with shoulder nnd un- (ler-nrni seams only. A deep pleat ex tends from shoulder to belt in the back, taperlug toward the waist In V-shuiied outline. The same pleat appears in front, giving a becoming breadth to the missis' oibson jack rt. LADIES' EMPIRE GOWN. shoulders. This effect Is especially appropriate for slender girlish figures. Tho fronts are deeply underfaced with silk nnd rolled buck to form revers which meet the turn-down collar In notches. Several rows or inachlue stitching are used to finish the edges of collnr and revers. The jucket Is provided with a circular skirt portlou, which limy, however., be omitted ir preferred,, ami the wuist finished with a narrow belt. Tho sleeves are sunned with upper nud under portions to tit the arm close ly and tlnru In bell effect lit tho wrists. They huve Blight fulness on tho shoul ders. Smart garment lu this mode inny be made of the same iniiterlnl as thu skirt for outdoor suits. They may ulso be developed lu broad or ladles' cloth, tueltou or cheviot, with silk or velvet trimmings, and worn as separate Jack ets. To make the jacket for a inlss of fourteen years will require one nnd oue-hulf yards of forty-four-inch mate rial, with oue-hulf yurd of contrasting material for trimming. Graceful Empire Gown, Soft, cliuging fabrics, such as liberty sntlu, crepe du chine. Loulslne or silk veiling are used for the gruceful Em pire gowns, which are coustuutly gain ing favor lu the fashion world. The toilet Illustrated lu the targe drawing Is made of mauve silk crepe with ecru Chantilly lace for trimming. Thu "Upper portion ot tho deep fitted yoke is tucked and a broad baud of lace forms tho lower part. Thu neck Is cut square nnd finished with narrow luce beading ruu through with violet velvet rllibou. The full skirt Is gathered nt tho up per edgo and arranged on the yoke, a niuootb ndjustmeut being uiulntiilued under the arms. , Tho crepe falls In long, graceful folds to the floor aud tho skirt trains slightly lu-the back, An eluborato luce trim ming adorns the hum ot the go wit nud forma deep jiolnt In front. Tbs sleeves are trimmed with tuck- lug nnd bice to conform with the yokf, providing broad lines nt the shoulders tlint add considerably to the general effect. They are gathered nt the lower edge, mid adjusted on fitted lace cuffs, over which they droop stylishly. To make the gown In medium slse will require five nnd one-half yards of forty-four-lnch material. The Stylish "Newport." The new Jacket called the "Xewr port" Is made of fawn colored gist taffeta. It Is long and tight fitting, pleats giving tho needed fulness, anit is strapped -with bauds of sntln In si darker shade. On the collar there are medallions of ecrn lace. Novell? In Stoeklns. Black stockings with a vertical stripe consisting of a small floral de sign In two similes of pale bluo are among the novelties In hosiery. One of the Late Fanelea. One of fashion's latest fancies Is the Oibson wnlst. v.hlch Is especially ef fective when developed In white or colored mol-o. Tlnln waists of this kind show the fabric to splendid ad vantage. The Gibson wnlst Illustrated Is made of oyster white moire, with tiny black velwt buttons for decorntiou. The foundation Is a glove-fitted feather ImuiimI lining which closes in tho cen tre front. Broad plonts extend from shoulder to belt bnek and front, tapering to ward tho Irelr. These pleats are tho essential feature cf the Oibson wnlst. and give a broad effect to tho shoul ders that is very becoming to slender figures. The buck is nttvd smoothly across tho shoulders nnd has slight . fulness nt the waist, arranged- In tiny pleats. A perfect adjustment Is main tained under the nrms. , The fronts are plain and fastest -in.-. visibly lu tlw centre. Hows of black velvet buttous are placed directly on the edges of the fronts. The machine stltch'.ug and buttons are extended on the collnr lu an uuinterruptvd line, the collar closing in the back. The bishop sleeves are fitted with Inside seams nud ,hBve comfortable fulness ou the shoulders. They are gathered at the lower edge and ar ranged on deep, fitted cuffs. A narrow velvet belt compMes the blouse. I'euti du sole, taffeta, corduroy, satiu, French flannel or heavy waist fabrics such 'as pique, linen or madras are LADIBS' GIBSON WAIST. appropriate for the, mode. Gibson waists are svldom trimmed, machine stltchlug and buttons belug the usual tlulsn. To make tbe waist In the medium size will requite two yards of thirty six-Inch material. .. X
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