Six Folntß on Cure of Hulr. Don't wash the hair too often. Let it have plenty of fresh air. Don't use a lot of washes and lotions you know nothing about. Give it an occasional dry shampoo. , Nothing will improve it quicker than careful aud vigorous blushing. Choose your combs and brushes with great care. flow Mrs. Roosevelt Shops. Mrs. Roosevelt knows the shops of New York City—a matter all women must learn before acquiring the art of successful shopping. It is her knowl edge of knowing just where to find what she wants that enables her to run up to town and out again in two •or three hours, malting a number of purchases in that short space of time that would take the inexperienced woman a full day at least. She is no bargin hunter, yet is a careful buyer, nuking her selections quickly and without having everything in the stock hauled down for her inspection, and v in her manner of treatment of clerks Jf"*he is very similar to a former Presl f dent's wife, Mrs, Cleveland. A gen tle smile and kindly word is never lacking on her part to show her ap preciation of their efforts to serve her satisfactorily.—Kansas City Journal. A Matter of Sex. "A man trimmed that window," re marked a dealer iu women's head gear, passing a millinery establishment on Twenty-third street, in which all the hats and bonnets faced squarely toward tlie sidewalk, "aud a woman fixed up the window In that store," continued tlie man milliner ns he came to the next store, in which the women's hats sliowed their backs, with their bows, pendant ribbons and streamers. \ "You see," he said, "a man looks at a woman's face, and so it is only the Ifront of tlie hat that he sees, and lie Ji'.m't know any better than to show the \ fronts when he is exhibiting hats for i sale. "But it is women, not men, who nre the buyers, and they kuow that their women friends when they meet them smile sweetly ns they pass and then turn and critically inspect their hats from the rear. "So women select hats with stunning hind effects, and the woman milliner judiciously shows the rear elevation when she puts a hat on exhibition."— New York Times. Queen Victoria's Tact, A biography of Marshal Canrobert has been published recently In Paris. Not the least interesting part of the work is that which refers to the extra ordinary popular demonstrations that marked the state visit of the late Qiieen Victoria to tlie French capital. When the English sovereign, with her consort and heir, went to the lnvnlides to look upon the tomb of Napoleon the scene was one which seems to have greatly impressed the Marshal, who tlius describes it: "Everybody was profoundly moved. Not a word was spoken. Each person stood gazing at the tomb and was lost In thought. Frinee Albert was in front of me in the red uniform of n field marshal; at his side stood the Queen, and standing beside her wus the Prince of Wales, dressed in his Highland cos tume, with his velvet coat, his purse of fur, and tlie kilt; at the right was Princess Mathilda, whoso features, so pure, standing out in the light of torches, recalled too vividly the fea tures of her uncle. After a moment's pause of reflection, of absolute silence, the Queen, with an expression on her ■yface of severity, calmness and medita tion, turned to tho Prince of Wales, fcnl, niacin;: her hands on his shoulder, said: 'Go down on your knees before the tomb of tlie great Napoleon.' It was a fine exhibition of keen political tact, as well ns of fine human feeling on the part of the Queen." Sliall Men Choose Women's Clothes? It is often said that women dress to please each other, but men dress to please themselves. On tills point a writer in the I.adies's Pictorial say 3: Now and then one sees a woman whose chillies are absolutely character istic of ber, and bear the impress of having been carefully thought out by their wearer. These . are those who never wear garments fashioned like others; hut the majority of women do not desire, nor, indeed, would it be come them, to ho individualistic in f'lr attire. They like to be "In the hion." And tile question is are they, are men, best suited to making what understood by la mode? On tiie whole, one inclines to the opinion that men are really the best Judges of what suits the female form diviue; and, on the other hand. It would seem ns If woman's taste in men's clothing is far more reliable than man's. She is quick to detect a mistake iu tlie choice of a tie, to note the angle of a hat, the set of a coat, the pattern of a tweed, the shape ot a collar, and she never falls into the error of urging her men folk to adopt any atrocious thing merely because they nre described ns "very fashionable." The man whom n woman considers well dressed is well fitted, absolutely well gloomed and quite un obtrusive alike iu the matter of hats, waistcoats, ties or patterns, and this IJpoks ns if each sex were meant to Adject the other's clothcrs. Women are ready enough to admit men's good taste and cleverness in this direction, but the other sex disclaim with horror the ability of their womenkind to ex ercise any Judgment with regard to their wardrobes, despite the fact that an unfavorable feminine opinion of anything they are wearing means Its instant disuse. Perhaps if men and women alike more freely expressed themselves in fashion journals from time to time about each other's clothes, it would be better for both. Hot Weather Fanhiong. Quite the smartest thing in gloves is to have one's monogram embroidered just at the top of the trio of back stitchings. The monogram is embroid ered very finely in the exact shade of the glove, the vfhole design having a diameter of scarcely a half inch. .So far this distinguished style has been noted only on the long suede mous quetaires that look so well with the modish elbow sleeves. Of course, silk and lace mitts and gloves are fashion able enough, but they can never com pare with a pair of fresh suede mous quetaires which are either ivory or pearl or the shade of one's dress. These handsome gloves remind one of the most fascinating of sleeves for gala daytime wear, or evening, either, for that matter. The dress in question is of pink figured white mousseline, trimmed with cream applique four 01 live inches in width. This applique forms a band around the top of the arm, and to the lower edge of it is fulled a graduated flounce of the same lace, the flounce falling just below the tip of the elbow at the outside of the arm and failing to reach it by two or three inches at the inside. This is a charming style for a pretty arm, and with the long gloves is suitable for many gala events. • • • Economical women are delighted at the vogue of blouse and slip skirt modes, as the linings may be separate and serve several purposes. A real va riety is even possible with but two sots, one black and one white. Another ot blue, pink, green or lilac, whichever is one's color, gives great variety, pro viding one has enough over-dresses. Outside, say, one of black lace or net and one of cream white and one fig ured mousseline. These over-dresses need not be expensive. One white or gandie, a couple of figured ones and perhaps a mude-over, with strips of lace and insertion, will enable their fair owner to shine. But, above all, let no one undertake more than can be earned out amply. The lower edges of skirts especially must be ripply. One foulard, around the foot of the flare, measures over twelve yards. * • * The French to the contrary notwith standing, there's a distinction between a shirt waist and a blouse. There ev ery waist is a blouse, more or less. A shirt waist is, or should be, a more finished edition of the masculine shirt, intended to be worn under a coat. But a shirt waist is a shirt waist, of what ever material it be made. Not so a blouse; it may be anything from the plainest of loose bodices to a full dress creation. It may be added to with fichus, scarfs, undersleeves, and, in deed, anything that enhances its beau ty and becomingness. One of the most charming hats seen recently, and worn with stunning ef fect by a woman with brown eyes and auburn hair, is of rich burnt straw, the sole trimming being of black velvet ribbon in a broad bow effect. Two great pearl cabochons catch this ribbon at each side of the front, and the ends are drawn loosely around the crown, then pulled through the brim and knotted next to the hair at the back.—Philadelphia Record. |g§f^ s m"' wear A gun metal cliain bracelet has a gun metal watch in the centre. Currants form the trimming on some of the most fetching summer hats. Lace in a genuine coffee color is used most effectively on white organdies. White stockings embroidered with j black are among tho hosiery novel- j ties. Lace jnckets are considered extreme- i ly smart, and are worn unlined over i gowns of any material. Jackets of colored pique to wear i with mousseline or lace trimmed linen j skirts are both novel and smart. j Dressy blouses have little turnover i collars and cuffs of embroidered mus lin to match the stuff in the blouse. Pompadour sprays of moss roses with moss and forget-me-nots trim some of the pretty new hats for country wenr. Small hand or wrist bags of suede, shaped like the chatelaine suede bags, have double ribbon handles which match the leather. The newest hair wreath is a circlet of gilt laurel leaves with a few black enamel berries placed here and there amid the dull gold foliage. Conspicuous belts are creeping into favor. A navy blue and white fou lard is made chick by a belt of red and white dotted foulard, and the hat is trimmed to match. Quaint and dainty and old-fashioned is a shirred waist of dotted Swiss. To simulate a yoke effect there is a double j line of shirring on cords across the front. The tops of the sleeves are sim ilarly shirred down, and the cuffs are formed all of shining. Embroidered batiste collars, revers and brctelles are used on both silk and i light woolens, and there is perhaps j no more attractive or suitable orna mentation foa- n batiste or grass linen. | Insertion and edging to match, also the j all-over variety, are procurable. : Canvasback ducks are still abundant I In some parts of Mexico. j HOUSEHOLD AFFAIRS DAINTINESS IN SERVINC. One of the Thluj*R That Counts in Enter taining. At all times, but pre-eminently in summer, tho cultured woman, be she Wealthy or only of moderate mSans, seeks to make daintiness the keynote of the home, for in the art of living according to strictly modern ideals daintiness counts for more than rich ness and over-elaboration. Show for show's sake has no place in summer serving, but a radiant fresh, ness should be the charm that charac terizes the table, from the flowers to tho salt cellars. If you have a beautifully polished table use a cloth at dinner only. At breakfast, luncheon and tea crocheted or linen and lace mats are placed un fler the plates and platters to keep from scarring the table and to prevent the noise they would otherwise make in being moved about, for it is only noise less serving that is truly dainty serv ing. In one dining room there were rubber tips put on the chair legs to deaden the horrid clatter they made on the bare floors, and a good idea it is, too. The Turks have a fashion of putting a drop of attar of rose on the saucer unier the cup, so a traveler tells uie, who was received at court there, aud •he said she was mystified to toll where the elusive sweetness came from. We imagine we should not care for attar so near our coffee, the aroma of the Mocha being good enough for us and yet one dainty server puts a rose geranium leaf on top of each glass of her crab-npple jelly before putting on the paper cover, and says it imparts a most delicate flavoring, while the re cipes for conserving rose leaves will be much utilized this season. Everything Is molded now that can be molded for serving, and the ring mold seems indispensable. Oatmeal mold iu a ring and served next morning at breakfast, turned out on a dish and filled in with berries, is > dainty dish. A ring of lemon Jelly filled in with plain ice cream is a delicious desert and not troublesome to prepare. Among the new things for dainty serving are the fireproof ramakins, a little round dish with a handle. There are also other individual dishes, round fluted ones in which desserts are cooked and served, custards, char lottes. and other good things. A silver or plated dish, or, rather, holder for a white enamel baking pan to fit in is a most useful table access ory. Macaroni, stews, potatoes, potpio and all sorts of baked dishes are brought to table In these, very much improved in appearance. Tlie centre fern dish that we are now ell tired of may well be banished for a time, and a slender vase substituted, for long-stemmed flowers. Grape juice, so much used as an ap petizer, looks pretty in small, thin glasses, with a half slice of lemon In it. Grapes are best chilled, and the half orange served at bresjkfnst should be covered with cracked ice.—Phila delphia Record. Tho Working Garb* The housewife who would do her work in the best possible manner should be liberally provided with suit able working dresses. Three or fout are sufficient, unless the entire house work devolves upon her, when more may be found necessary. In any case, they should be of a cheap material and made In the simplest fashion. Perhaps a heavy cambric, white ground with a figure, is the best material of which to make these gowns. It washes well, and nlways looks well. It is better to make a kitchen dress in simple, severe, shirt waist fashion. Instead of a high collar, which is especially uncomfortable in the kitchen, finish the neck in a simple V shape. The sleeves should be cut off a little below the elbow, and finished in as simple a fashion as possible. Such a dress is easily made and easily laundered. RECIPES" Fried Cucumbers—Pare and slice lengthwise two large cucumbers; dust with salt and pepper; dip each piece carefully In beaten egg, then in crumbs and fry in hot fat; serve hot with tomato catsup. Fruit Flummery—Line a glass disli with lady fingers, or thin slices of stale sponge cake, and pour over them a thin boiled custard. Upon this spread a layer of peeled, sliced oranges, pears, plums, peaches and fruit suuee of any kind, such as jam or marmal ade. Cover with a meringue made of frothed wine of egg and powdered sugar, and eat at once. Devonshire Cream—Pour fresh, whole sweet milk into a large, shallow pan to the depth of four inches and set the pan in a cool place for the cream to rise. This will take about twelve hours in summer. Carefully place the pan on the stove where the milk will heut gradually. Under no considera tion allow the milk to boil or you will have a scum instead of cream. As soon as the cream forms a ring around the side of the pan and tho undulations on the surface look thick the cream is done. Remove the pan from the fire 1 and set in a cold place and when thoroughly chilled skim and serve. I j Farm Topics I A Good Stock Feed. j Cotirtnseed meal, being an excellent i fertilizer, can be used economically as tootl for stock, as the manure from j tlie animals will be of sufficient value I to pay for the cost of the cottonseed I meal not utilized in the production of meat or milk. . Collecting Eggs For Hatching. Collecting eggs for hatching often may mean more extra labor, but ft pays winter and summer. During warm weather we will suppose six or fight hens are using the same nest. The first egg laid will he under the various hens for hours, possibly all day, and must necessarily be raised to required heat for germinating. This certainly cannot be good for the eggs to he saved for hatching. Don't Neglect the Manure Reap. During the warm days the manure I heap is liable to become overheated and lose a large share of its valuable ammonia. Should this condition occur the best plan to pursue is to open the manure heap In several places with a crowbar and pour in cold water iu or der to arrest fermentation. The manure will lose over one-half Its value if the fermentation proceeds until the ma terial becomes "flre-fanged," and care ful farmers for that reason prefer to handle the heap by shoveling It over, throwing the coarse and bulky portions to the centre. Absorbent materials, BUeli as cut straw or even earth, will serve well to arrest the process of fer mentation, and as the admission of air conduces to the production of heat the heap should be firmly trampled and packed after it has been forked over and made into a new heap. During the busy season farmers are prone to neglect the xnnnure heap, but In so doing they are liable to permit a large proportion of its most valuable con stituents to escape Into the atmos phere. A Device For Hawing Wood. Here is my plan for sawing stove wood fast and easy. I nse a one-man crosscut saw three and a half feet long, and a common sawbuclc. I bolt to the bottom of the rack two two by four inch pieces four and a half feet long, letting them extend back three feet where I stand in sawing; I bolt father than nail, for convenience la taking apart to store. On the two by four Inch pieces I make a flooring of boards, letting them extend one foot on each side. Thus, in sawing, the rack and the floor are securely fast ened together, and the weight of the man keeps the rack solid. To the cross piece of the rack I fasten a chain and attach a weight of eight or ten pounds, letting it reach half way to the ground. When a stick of wood is placed on the rack, the chain is thrown over it, and the weight holds it secure.—W. E. George, in The Epitomist. Protecting Seed Corn From Crows. After shelling the corn we place it in some dish and pour boiling water over It, meanwhile stirring it. The dish must have a perforated bottom so that the hot water will drain off quickly and not kill the corn, as it will do if Ihe corn is left standing in it. We use an old dishpan with holes punched in the bottom. This makes a very good dish, as it is shallow, being preferable to a deeper one. After this process take some coal tar. from two to four tablespoonfnls to the bushel, and stir it thoroughly into the warm corn. It the corn is warm and is stirred long enough, the tar will coat each kernel perfectly. Be careful not to get on too much. The corn may now he spread In the sun to dry. Flour or middlings or in fact any line substance may be stirred into it to prevent stick ing. I have seen road dust used, hut as we use a planter we never use this, as it would Injure the running parts. Corn treated in this way will rarely be troubled by crows, as there is some thing about the tar that they will not eat. In fact, I have seen hens leave it where it had been scattered about after being tarred.—Robert 11. Smith, iu New England Homestead. Keeping Old Roy. We used to say tliat old bay well kept ia the barn was better than money at interest, but the following para graph from an exchange leads us to think that it is possible to keep it too long for profit. A farmer of Laconia, N. H„ has been feeding out liny to Ids stock tliis spring which was harvested in the spring of 1857—forty-live years ago This hay is yet clean and bright, being in every way ns handsome and perfect as when put into the barn. We do not remember tlie price of hay in 1557, but about 18ti7 we sold hay of our own curing nt about 800 per ton. But if that liny was worth hut 820 per ton forty-live years ago, and had been sold and the money placed fit Interest It would have bought a great deal of liny this spring, while at com pound interest the price of a ton would have been enough by this time to have paid for a pretty good New Hamp shire farm. While it is not a good Idea to sell out so closely on non perishable produce as to be obliged to buy again before another crop can he harvested, we think l'orty-flve years Is too long to hold a crop. We used to I like to sell when we could get a fair j price and just retain what we thought | might he needed at home.—Amerieau I Cultivator, New York City.—Bright red albatross is used for the dress with ecru lace trimming, which is shown in the small illustration. When preparing for a a anvn's dkess. trip to mountain or seashore it is well to provide one or two thin woolen dresses for cool days, and albatross is one of tlie most desirable fabrics for this purpose. The waist is made over a fitted body lining that closes iu the hack, and is faced with lace to a pointed yoke deptii in front. The full front is gathered and arranged to outline the yoke, a plain effect being maintained near the arm's eye. The back Is closed with small gold buttons and the waist forms a stylish blouse over the black velvet belt. A plain lace collar completes the neck. The bishop sleeves fit the upper arm closely and are finished with narrow lace wristbands. The skirt is made in one piece and g' "red nt the upper edge. It is arranged on the body lining and closes in the back. Clusters of three tucks at the top of tlie hem and also about half way up the skirt provide a new and smart finish for a plain full skirt. Attractive little dresses in this mode may be made of cashmere, ehallie. A SKIRT WITH GRADUATED FLOUNCES. serge, French flannel or nun's veiling, with contrasting material for yoke and other trimmings. It is also appropriate for luwn, dimity, cotton, cheviot or gingham. Tucked lawn or all-over embroidery may be used for tlie yoke. To make tile dress for a girl eight years will require three and three quarter yards of twenty-seven-incli material with one-quarter yard of all over embroidery. Misses' Five Gored Skirt. Costumes made of heavy wash fab rics are called "tub dresses" and well deserve their name, as they look just as smart after many trips to the laundry as they do when first made. Linens are quite elaborately embroidered in mercerized cottons that have a beauti ful gloss, and this kind of decoration is very attractive. The skirt shown in the large illus tration forms part of a tub dress. It Is made of pale pink linen embroidered in dark red. The polka dots are very large at the hem of each flounce and grow smaller toward the top. The skirt Is shaped with narrow front and side gores artd wide backs that are fitted smoothly around the waist and over the hips without darts. The fulness of the centre hack is ar ranged in an underlying pleat at each side of the closing. The pleats are flat ly pressed and present a perfectly plain appearance. The flounces are of circular shaping and slightly full at the top, where they are gathered and arranged on the skirt. They are nar row in front and graduate to a consid erable depth nt the hack, flaring smart ly around the bottom. This abrupt flare, produced by tlie flounces, is seen in almost all tlie new skirts of the season. A band of lace finishes tlie upper flounce. Tlie mode may lie stylishly developed in any lightweight cloth, taffeta, foul ard, peau do crepe, organdie, lawn or swiss with lace or ribbon ruchings for decorations. To make the skirt for a miss four teen years will require three nud three s quarter yards of forty-four-inch ma e terial. II n ISenullfill New Ruclie. One of the new boas or lieek ruches seems almost too beautiful to wear. It Is of cream white chllTon, massed iu softly pleated folds about the throat, with a pleated and gathered cape over the shoulders. Each of the folds is. edged with a quilting of the chiffon, ami then they are severally joined with festoons of tiny pearls. An altogether novel decoration Is a "chow" of white ostrich feathers, one placqd at each side where the long ends join the shoulder piece. Pearls again appear here, a large cabochon centering each of the feather ornaments. A IfiimlHomo (sown. An all-lace and linen and liueil-col ored gown has the foundation of lace, the bodice, sleeves and skirt plaided off in large plaids by inch and a half bands of linen. There is a flounce of the linen around the lower edge, and * set into this at intervals are large dia -1 monds of lace. This stock is of lace, ' T with a narrow stitched fold at upper and lower edges. New Evening Sleeves. i Very picturesque are the evening i gown sleeves, some of which are mere : ly deep pleatings of lace or chiffon, hanging from the shoulders to the el bows and open at the top of the arm. This sort of sleeve necessitates long gloves. Picturesque Sleeves. Very quaint and picturesque are the sleeves worn in the new silk coat 9 that are so fashionable at present. The coats themselves are quite plain, hut all the art and • ingenuity of the mo diste is expended ou the sleeves. The illustration, shows three stylish arm coverings. No. 1 is a hell sleeve developed in black moire. It is shaped with upper and under portions and conforms to the outline of the arm from shoulder to elbow. At that point it commences to flare, and at the hand forms a wide lieiL A stitched band of moire finishes tile lower edge and a fall of white lace fills the boll. No. 2 is made of black taffeta with white peau de sole cuffs. It is shaped with inside scam only and fitted closely to the upper arm. Deep tucks are stitched flatly from shoulder to elbow. At that point the fulness forms a large puff that is adjusted oil a fitted cuff over which it droops gracefully. The cuff is trimmed with narrow strips of pearl passementerie. No. 3 is developed in white peau de sole with black velvet trimmings. It is adjusted with an inside seam and fitted closely to the arm with box pleats. These are stitched below the elbow hut flare widely at the lower edge, where they are finished with narrow velvet ribbon. A broader band is ar ranged around the elbow and fastened iih a silver buckle. , To make the sleeves will require two yards of twenty-one-inch material for No. 1 design, two and one-eighth yards LADIES' FANCY COAT SLEEVES. for No. 2 design, with oue-eighth yard of contrasting material lor the cuff, and two and one-half yards for No. 3 design
Significant historical Pennsylvania newspapers