A CHAT ABOUT COFFEE SOME STEADY DRINKERS BECOME FOND OF THE ADULTERANTS. A Secret About Old Government Java Very Small Quantity of It brought to This Country —An Under-roasted Cof fee is Pronounced Surely Unfit to I>rink. An old friend asked the other day what kind of coffee I used, and on be ing informed that it was the usual mixture of Arabian Mocha and Mand heling Java, half and half, at 40 cents a pound, offered this amazing informa tion: "I am obliged to have a strong <wp of coffee in the morning. Without it lam unable to attend to business. I try to buy the best in the market and for years have paid from 40 to 45 cents a pound for Moeha and Java. Not long ago I learned a secret. A great deal of the alleged Java we buy at big prices is Maracaibo, which under its real name costs only 15 cents a pound." A member of the Coffee exchange says: "I am not surprised to hear that Maraeaibo is often sold for Java. In England it has been the rule rather than the exception for a long time to substitute the Guatemala product for that of Java, and probably the con sumers never know the difference. The production of Java is steadily failing off. Indeed, the government is grad ually giving up the cultivation of cof fee, finding the profits small in com parison witn former years, and in the near future the crop will be entirely in the hanos of private planters. Of late the business has been so unre munerative that many coffee estates have been turned into tea farms. We import about 800,000,000 pounds of cof fee, and of this huge quantity only about a million and a quarter pounds are Java. In 1898 our supply of Java was near 0.500,000 pounds." This broker continues: "The de mand for Java has been sustained by its name. During the civil war a bag of 'Old Government' was worth its weight in gold. While the army was making coffee out of burnt potatoes the stay-at-homes were sipping small cups of this treasure, which was measured out as carefully as if it were the rar est wine. The name has lived in the memories of the old folk, and Its po tency has been the encouragement and excuse for much fraud. Even the cheapest store has pretended to keep on hand a supply of 'Old Government' for customers who would not think of drinking anything else, and I doubt if one of them ever had an ounce of the genuine article in stock. There are coffees quite as good as Java, and I am glad the people are beginnig to wean themselves from 'Old Govern ment.' "Because Maraeaibo is cheap in price you must not believe it a 'cheap' cof fee, in the sense of inferiority. We import about 43,000,000 pounds annu ally. In 1890 it was invoiced to us at • a fraction over 8 cents a pound. In 1900 the price was about 1 cent high er. Rio will always be our cheap cof fee, I suppose, because there is more of it, and there will continue to be more of it. The Brazilian crop is over 1,100,000,000 pounds. Think of that. Why, it is 400,000,000 pounds* more than the United State 3 consumes. Most of the Rio used in public houses is mixed with chicory, which greatly improves the taste. "Steady coffee drinkers who are not able to obtain a satisfactory brand of the bean become so fond of certain adulterants that they demand them. Take chicory: It has an injurious ef fect on the oowels if taken in too large quantities, but all cheap restaurants that make a specialty of coffee use it, and proprietors have told me in all seriousness that should the chicory be left out for a few days and only the pure coffee fusion be used their cus tomers will complain and threaten to go elsewhere. The adulteration of ground coffee is a fine pubject for con r gross investigation. Whew! If you could only know what you get when you buy it! The French use caramel or burnt sugar, a cast-off product of the refineries. And everybody brags about 'French coffee.' Among other adulterations are roasted wheat and beans, rye and potato flour, acorns, ground date stones, etc. Coffee sub stitutes are flooding the market—cere als, essences, etc. "It is a hard matter to adulterate the green bean, and nearly as difficult to adulterate the roasted bean; but ground coffee is dangerous. The peo ple who roast their own coffee, a small quantity at a time, have the best infu sion and save the most money. It is the rule among certain firms to under roast the bean in order to escape the less in weight, which is considerable. An under-roasted coffee is unfit to > drink. Beans cooked to a reddish brown color lose 15 percent, when chestnut brown they lose about 20 percent, and when they become dark brown, the correct color, they lose about 25 percent, by weight. In cer tain. South American countries, Colom bia, for instance, the bean is cooked until it becomes a coal. The beverage made from it is very black and strong and clear, but has a bitter taste that would not suit us. All coffee substi tutes lack caffeine, and caffeine is what makes coffee coffee. "Coffee is poison to some people. No question about it. Some folk find it astringent: others laxative. Thousands of apparatus for making it have been invented. The patent office is packed with pots, etc., some of which cost $25 apiece. Yet we have seen an old negro cook at a camp fire make the most delicious coffee in a tomato can. Some experts say boil the coffee; some say don't boil it. Some foreigners pre ) fer to make it in a saucepan, and they have it as clear as crystal and as i strong as alcohol. While I was in Su matra, several years ago, I drank cof > fee made of the dried leaves of tho coffee tree instead of the beans. At first I supposed they were brewing tea. But it was as tine coffee as I have ever tasted, and certainly contained a large proportion of caffeine. This ought to open new Held. My,mother always parched her own coffee. She was one of the 'Old Government Java' friends, and regarded every grain as precious. The parching was done in an ordinary sheet-iron baking pan, and when the dark-brown color was at tained she glazed the beans with the white of an egg. That was to keep in the strength. Then she crumbled the shell to make the coffee settle. "I should like to own a large coffee plantation. It is nice business—a gen tleman's business. Several years ago several friends of mine in Hamburg organized a company with a capital of $500,000 and purchased a plantation at Quezaltenango, Guatemala. There were all told 16,500 acres, from 2200 to 5000 feet above sea level. Some 4000 acres were planted In coffee shrubs, over 1,500,000 being set out. Over 3000 Indians were employed as laborers. These men met with great success. The plants were some of the stock im ported from Mocha by the Jesuits over a century and a half ago, and the qual ity of the bean produced is very supe rior. The finest grades are sent to London and Hamburg, where they ietch big prices. The sweepings and the unwashed are shipped to San Francisco. An annual profit was made on the investment. I look to see great quantities of tine coffee grown in Nic aragua, Costa Rica, Honduras. Salva dor and Guatemala when the canal is built."—Victor Smith, in the New York Press. WHISKERS OF MICE. Eyebrows of Hours and Human Kyelaslios Uitiitl iii One Trade. The business done In mouse whis kers is considerable tills year, for tlicy are used in the making of the wonder ful new fly for fishermen—the ' new gray gnat." And they are expensive— nearly two cents per whisker. Trout rise very much better at mouse whis ker flies than at the same "gnat" dressed in jinglecock hackles, which look much like them. The trade of artificial fly making is the lightest-fingered business In the world, and it is not one man or woman out of 5000 who can learn to tie files. These tyers are remarkable for the beauty and delicacy of their hands, and only the cleverest of fingers can deal with the "niggling" work of knotting hairs that can hardly be seen. In making a fly the earth has to be ransacked for precisely the correct feathers and hairs, and one hair wrong will make all the difference. It takes an expert tier only 15 min utes to turn out a fly, which consists of a tiny hook, with wings of Egyptian dove feather, legs of l'ox hair and a body of mouse fur, wound round with a thread of yellow silk. A carelessly made fly will have neither legs nor "feelers," but the true expert adds the legs and puts on a pair of long "feel ers" of cat hair, white at the tips. All these tiny details will be exactly in their places and so finely tied to the hook that the fly will take half a dozen strong fish and be none the worse. Bear's eyebrows, being stiff, and ex actly the right shade, are used in a newly invented fly that Is killing quan tities of salmon this year, and these eyebrows come from the Himalayan brown bear and cost about $1.50 per set. There are always agents all over the world searching tropical forests for the right birds to supply fly hackles and one of the most sought after skins Is that of the rare "green screamer," an African bird, about the size of a fowl, which has a tiny bunch of feath ers on each shoulder that are worth sls per bunch to the flyfflaker. One of these birds only supplies feathers enough for half a dozen flies. Numbers of men spend their lives —and lose them, too —in collecting the right kind of birds for fly feathers. There is no limit to the enthusiasm of an artistic fly tier, who will use hair from his own eyelashes to finish off an extra special fly. Baby's hair is a much-sought-after material, if of the right shade —golden yellow—for all the lighter salmon flies, and one curl will make a dozen first-class flies. There are many salmon and trout fishers who pay S3OOO a year for their flies alone. —Cincinnati Enquirer. Never Sefe to I'ropo.e .llHrrlage. A servant who. In a moment of weariness with domestic duties, said: "Rather than go on like this, month after month forever, I'll ask tho first man who passes if he wants a wife!" Her fellow servant challenged her to put the question to a man just then passing by. The young woman was not prepared to be taken at her word so suddenly, but, in despiration, be thought herself of away of escape. She was Welsh, and hurriedly ex claimed as the unknown was passing, "A oes eisiau gwraig arnoch chwi?" (Do you want a wife?) "Oes" (yea) very unexpectedly replied the young man, who, also, mirabile dlctu,.hailed from the Principality, and with Celtic sprightliness followed into the hall the blushing girl, who had fled upon hear ing the familiar word. The maid, a farmer's daughter, was buxom and neat; the swain was an industrious and amibtious young dealer, with promising prospects, and soon "mer rily rang the wedding bells." —London Free Lance. Worried Him. "My wife," said the thoughtful man, "always kisses me very affectionately when I am going away for a trip." "That ought to please you." "Well, I don't know about that. I notice she never kisses me so affec tionately when I come back." —Chi cago Post. /ypfefljAL To Feed HOBS Clover Hay. A Massachusetts reader wants to know how to feed hogs on clover hay as the bulk of the food and at the same time keep them in growing con dition? Probably the best plan would be to cut the hay and feed it as a slop in conjunction with ground grain. The hay should be steamed, but if you have not the facilities to do this pour boiling hot water on it and after stir ring it add the grain and then stir it again thoroughly. Corn, oats and clover hay in equal parts ought to make a good ration for the average hog, and they should be fed three times a day as much as they will eat up clean. —New York Weekly Witness. Hen* Better Than Cows. It is usually said that it requires four acres of ground to accomodate one cow, and the average yearly profit about S2O, to say nothing of the long hours and hard work in milking and caring for the cow. This makes a profit of $5 an acre; a poor showing, we think, when compared with the faithful old hen. An acre of ground will furnish the food for 50 hens, the profits from which will far exceed that of the cow. The secret of success with poultry lies in faithful application of common sense methods, and no man need say he cannot make poultry pay. Every day we see examples of what can be done; and though we also see failures, a cause can always be found. Home and Farm. Com|>nrl*on of Hay and Pasture. Does it pay to use a pasture; that Is, will a larger profit be derived from cows that are given exclusively the use of a pasture, or will the same land pay more if useu for producing hay? The Michigan Experiment station found, after repeated tests, that about four times as much food could be ob tained from a meadow by allowing it to produce hay than by pasturing it, which means that four cows can be kept on the land where only one can be kept by pasturing it. One of the drawbacks against using the land for hay, however, is that considerable la bor is required in mowing, curing and storing the hay, while the cows on the pasture perform the labor. Also that cows given green food as pasturage produce more milk in the summer sea son than if kept on hay, and must be given green food in some manner to be profitable. Sheltering Tool*. The farmer cannot afford to have good tools and machinery on his farm, unless he can afford to have buildings to protect them from the weather, and he cannot spend an hour or a day more profitably than in cleaning them up, overhauling them and making re pairs on them before they are likely to be wanted again. The plows, har rows and more expensive machinery left out of doors this winter will de teriorate in value more than one-fifth. The loss would more than pay the In terest on the eorst of a good building to shelter them in, and in many cases exceed the taxes on the farm. If they were not properly cared for when last used, take one of these fine days and gather them up, clean them, oil all the Iron work and paint ail the wood work. Never mind getting a painter to do the job. Buy a can of ready mixed paint and a cheap brush. Use any color that you like, but use it freely, not as an ornament, but as a preserva tive of the wood as the oil is of the iron. We heard of two farmers who owned a harrow in partnership, and thought it should be painted, but could not agree on the color. Finally they compromised, and one painted Ills half black, while the other used yellow ochre. We never learned which half wore out first. While overhaul ing, see that all bolts and nuts are in place and broken parts mended. —The Cultivator. Winter Keep of Citl>l>;tge. Cabbage may lie kept by any mode which nearly excludes the frost, pre serves a cool temperature, and a slight degree of moisture. A pile resting on the earth would keep better than if resting on a floor, and would require less protection. It would be likely thus to receive a proper degree of moisture. A common way to keep cabbage by the quantity is to leave them out in the ground until near the end of November, and then pull and place them inverted on smooth ground, packed closely together in beds five or six feet wide, with six feet spaces between. They may be thus left till the ground is about to freeze, when the earth between the rows, is dug and placed as covering on the inverted heads, about six inches thick, the tips of the roots projecting above. With less labor, the spaces may be plowed and harrowed until the earth is fine and mellow before It is placed on the cabbage, tne plow throwing the earth nearest to them upon the heads. With this treatment, the work must be done earlier than by hand in order to have the soil in right condition and it is always best to cover them up as late as practicable. It is important that the ground has very thorough drainage. A great many regard it as of great importance to plow the earth many times, making it mellow two feet deep in forming a trench or hollow to place them in; then the mellow earth is thrown against the heads with the plow. Tile frost cannot penetrate the mellow earth. If the work is done before very cold weather sets in the central part of the row may be left nearly uncovered, and when freez ing commences, the whole covered with the mellow soil. For early win ter use. cabbage may be stored In cold cellars packed in large boxes, of damp moss; or they may be set in their natural position in low boxes filled with earth, damp moss, damp suwdust, or placed in heaps out of doors, and covered with a foot of chaff, or with straw.—Charles Ashley in The Epitomist. I)etrm?tion of Western ICunges. Being born and raised in the heart of the range west of the Rocky moun tains, and having observed from year to year the destruction of the feed upon these ranges by the immense herds of cattle, sheep and horses, I am constrained to write a word regarding this destruction. Twenty-five years ago the valleys and mountains of Idaho, Nevada and Utah were waving with rich grasses, enough being pro duced every year to feed more head of cattle than has ever been grazed on it in any five years, providing it had been fed as stock is led on any good farm. We cannot term it destruction where grass is consumed by the stock turned into beef, mutton or horseflesh, but when the grass is eaten and the roots trodden out and the ground left barren it is destruction. I have ob served that cattle will graze on a range from year to year and there will be little damage done to the roots of the grass, but with horses and sheep it is not the case. Horses eat the grass to the very roots, exposing them to the hot sun, and the roots die. Sheep do not eat grass when they can get weeds that they like, but woe to the range that they traverse. As I write I look upon Mount-Cuddy and see great clcuds of dust rising. If you could be transported to the scene on the mountain side you would see some 2000 sheep in a drove traveling along the mountain in the cool of the morning eating their breakfast. They nip a little on this bush and a little on that one, while under their feet is being trodden the rich grasses, which they seldom touch. This brand of sheep will tramp and uproot the grass until It becomes too hot to travel, then they will take refuge beneath the brush and trees until evening, when they will again begin their march of destruction, treading out thousands of acres of grass during one summer. This has gone on from year to year, until now the mountains and valleys of the far west lie brown and barren in the scorching sun. Not even a sheep can exist in many of these once beautiful grassy plains.—F. L. Feath erston, in Practical Farmer. Apple* on tile Tree. The risk which speculators and dealers are willing to take in buying apples on the trees and attending to the harvesting and selling themselves not infrequently proves a great boon to the grower. In large apple-growing regions it is rapidly becoming the cus tom for farmers to sell their apples in this way, and if one studies the ques tion of values, and knows how to cal culate the worth of his fruit on the trees, it is a good thing to dispose of the apples in this way. The purchas ing companies are generally able to make better arrangements for trans portation with the railroad companies than the individual farmer, and they also employ a small army of expert pickers and packers who accompany them from one orchard to another. They can consequently pick and pack apples at less expense than the farm er who must depend upon whatever help he can secure in the harvest sea son. More than this, the speculators who buy the apples on the trees know better how to distribute the products. The apples are carefully sorted by them In different grades. It might prove a useful lesson to any grower to study their methods. First, there come the choice apples for export or the fancy city trade. These are select ed with the greatest care and packed carefully, often being wrapped in in dividual tissue paper. For a barrel of such apples a packer tokl me he ex pected to receive $3 and sls In ordinary times. Very lew farmers could secure •such prices. The demand is, of course, limited, and the purchasers are hard to find by the average shipper. It is the experience of the men who make a business of handling the apple crop that helps them to secure these ex traordinary prices. The next grade of fruit is ordinary prime, which usually represents the grade called fancy in the ordinary market. Those apples are also care fully picked and packed, but not wrapped in paper. They command all the way from $2 to 14 per barrel. Then below them are the good and choice fruits, which sell for about $2 a barrel. In markets when apples are scarce, these speculators ship another grade, which pa'sses as common to ordinary, and they may sell from $1.50 to $2.50 per barrel, according to market condi tions. Anything below these are packed up any way and shipped to some factory, where the apples are dried, and the poor sorts made into jelly. Sometimes the large apple spec ulators have their own canning, dry ing and jelly factories, which they keep running with the fruits they can not dispose of satisfactorily in the market. In this way there is no waste. Every apple is quickly sent to market or the factory when the farm er would lose. They can and often do pay more for the fruit on the trees than the grower could get for It if he picked, packed and 3liippod it himself; but as said in the beginning, one must know the val ue of his apples on the trees. The apple speculators are not offering more money for the fruit than they are worth: it is for the grower to find this out. —S. W. Chambers, in Ameri can Cultivator. Triangles on the HeU.. How many women you meet wear triangles on their heads? These are examples of the marquise chapeau, a type of headdress distinctly becom ing to "la belle Americaine." The marquise has various modifica tions, triangular brim and round flat crown, and triangular crowns with soft draped brims are both seen. The general line of the triangle is observed and the rest conforms to the milliner's desire to set off her customer's good looks. A Smart Black Gown. A notion that bears the impress of elegant motif is a soft black gown of cashmere l'inde, eolienne crape or muslin cloth trimmed with coarse ocher colored lace, the lace carried in long lines from *Uiroat to feet anl down the back of sleeves, slightly puffed at the wris\. Behind the lace is placed a lining of white taffeta. The best beloved lace in this deep tint is composed of a sort of drawn thread embroidery. There is a perfect rage for this on the continent, where entire gowns are created of it mounted over white taffeta slips. What supreme heights of daintiness cannot the needs attain nowadays! Truly it is a craft of most cunning capa.bilities, one that enables us to individualize, spe cialize and generally excel. Common Sens© Blouse*. A great many blouses are made in old-fashioned so-called "English" em broidery, the very open patterns for choice, mounted over pale colered taffeta. The sleeves are usually of plain lawn, very finely tucked and of the bishop tendency, gathered into a band of the embroidery. A sensible plan, and the one much adopted by ladies who play golf or tennis, is to have a detachable collar hand of the embroidery; it is so very difficult to procure a perfect fitting collar at tached to the bodice. Black velvet ribbon run into embroidery is very pretty for collars and wristbands. The embroidery should be about two inch es wide, or two rows may be joined together. These washing blouses are charming in conjunction with a blue serge costume worn with a white Btraw Breton hat turned up all around and trimmed with soft blue and white satin and white wings resting under the brim against the hair. More Women doing to College. The increasing number of women who take a college course is seen in the fact that within a year the Na tional Association of College Alumnae has added 1400 members to its roll, bringing its total membership up to 4000. Twenty-two colleges are repre sented in the association. There is no similar national organi. zation of college men, hut the women have found theirs a most useful body. One of the ways In which it has been most useful is in opening several for eign universities to American women by first creating and then maintaining foreign fellowships. One of the association's standing committees keeps a close watch on ed ucational legislation. Another, of which the president of Bryn Mawr is the chairman, has just presented to the annual meeting at Buffalo the re sults of a study of 600U cases of col legiate and non-collegiate women, de signed to show the beneficial effects of health. The Requirement* of Health. The requirements of health can be counted on one hand. They are: Good air, good food, suitable clothing, cleanliness ,and exercise and rest. The first two requirements affect the blood, and as the blood circulates all over the body, including the brain, every part is affected. Fresh air affects the purity of the blood. The freshest air Is out of doors, anil It is the duty of every one who wishes to be in good health to spend a certain amount of time in the open air. Good food is not necessarily expensive food. Exercise and rest should alternate and balance each other. It is quite possible to take too much exercise, and this side of the question must be guarded against as well as the other. Women, as a rule, do not rest sufficiently. Every woman should try during the day to get a few minutes' rest, even if it interferes with her regular work. It is impossi ble for her to attend to the health and welfare of her family if her own health suffers from overwork and lack of rest. —American Queen. Orange tOniisoin* in Iliufnvor. Orange blossoms would appear to be declining in favor with English brides. Formerly the flower was deemed an essential part of the bridal toilet, and none but widows went to the altar without wearing them. Even when a bride was married in her trav. eilng costume she pinned a sprig of orange blossom in the bodice of her gown. Judging by the fashionable wed dings of the past few months, how ever, a ne. order of things has been introduced. One distinguished brido went to the altar with a wreath of myrtle, another with white clematis, and yet another with lily of the valley. The reason given for putting aside orange blossoms is that as natural flowers were usually worn, the heavy perfume caused faintnoss to the la dies. As the artificial flowers so near ly resemble the genuine article, this can scarcely be said to account for the "slump" in the nuptial blossom. Love of change and a commendable wish to bring a touch tf originality into wedding atire, which is apt to become stereotyped, is probably at the root of the new fashion. Mothers Who " Sliow Off" Children. Some veijy well-meaning mothers are so oblivious of the sensitiveness of a child that they speak of his faults in his presence, and ask advice about the best way to control him. in the i same cool manner that they allude to his attacks of croup and discuss remedies. But any one who lias the insight to read what is passing in the mind of a little one thus obliged to sit still under torment would be both pitiful and indignant at the situation. Of all things let us avoid exploiting our children either in the way of exhibiting their perfections or their weaknesses. A certain loyalty is due the child from the parent. If the lit tle one shows himself just as he is to the close confident of all his moods it is a betrayal of his trust for the mother to repeat his confessions or describe to others what she has learned about him. Ah, that all moth ers would cultivate in themselves the steady self-poise and firm will which would enable them to pursue the even tenor of their way with their families heedless of what other people say or want! A mother needs some of na ture's grand indifference. Nothing does it matter to nature that people slander and defame her, murmur about her changeableness and decry her ways. They may find fault or praise, that which is right is done, and the day comes when the critic's cry is hushed. —Florence Hull Winterburn, in the Woman's Home Companion. How Kosa Honlieur Died. In Harper's Jules Claretie relates a pathetic incident attendant on the death of Rosa Bonheur, whose friend and critic he had been for many years: "It was while visiting Paris during a rainy spell, and after having rashly taken an open carriage from her house to the station, that the artist caught cold." says 11. Claretie, "and on ar riving at By, went to bed, never to rise up again. One might well have said that Rosa Bonheur was made for the country, for the peasantry, and for the animals, and that she should never have left them for even a day. At all events, she came back to die amongst them, and sweetly, without complaint, re signed and resolute, just as she had lived through so many years of hard work. It was my mournful consolation to give my beloved friend her last pleasure. I had written in the Journal apropos of the medal of honor which the Salon jury wished to give her, only they knew she would have re fused it. Into this article I put all my admiration for the artist, all my re spect for the woman. I was ignorant of the fact that, having been impru dent enough to brave the cold at Parts, Rosa Bonheur had returned to By sick. What say I? Sick! Ah! she was lost, the victim of pulmonary conges tion. "She could no longer speak when the paper was brought to her. But the faithful servant, perceiving the name of Mademoiselle Rosa on the page, sat down by her pillow and read the article in a loud voice. The dying woman shook her head, and her lips parted in a last wan smile, which seemed to express her thanks. This was in the morning. Gradually her vision grew clouded. That evening she was dead. "And now I dedicate, as a new crown or chaplet for the monument erected in honor of Rosa Bonheur these few pages of souvenirs—sou venirs of the affection with which she honored me, and of conversations far too short, alas! with one of the most noble and elevated of spirits, one of the artists most unrivalled, and cer tain to remain illustrious in the future, whom it has been my privilege to know, to admire, and to love." fFo The newest veils are of mousseline de soie hemstitched, with large dots in white. A handsome clasp for a fur or other variety of mantle is of pink enamel, ornamented with a spread eagle in gold. In the new fabrics for evening wear a white satin of soft lustre, brocaded with violets in natural shades, is es pecially pretty. Persian band trimming is still very popular. Stitched bands of silk or cloth are also much used in the em bellishment of winter costumes. The modish weaves for evening wear are delicately fuzzy, although making a bold showing of smoothness. Below the surface they look glossy. For house wear suede boots have taken precedence of patent leather this seasan. Satin shoes and slippers are worn for evening and match the gown. Jet is to lie seen more and more in hatpins, combs for the hair, necklaces with pendants, and in dog collars with sonic special design set into the front and strings of jet carried around the re3t of the collar. Occasionally the coats for women are obe seen wit'll belts, ..lit almost without exception they are more stylish and attractive without them. The belt makes a break in the lines of velvet or fur that is not desirable. Knots for the hair, which are sold ready made, are to be found of nar row black velvet ribbon combined with either narrow flower ribbon, gold or silver ribbon. The result is a simple little knot, but very pretty.
Significant historical Pennsylvania newspapers