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