The St. Charles herald. [volume], February 17, 1917, Image 2

About The St. Charles herald. [volume] (Hahnville, La.) 1873-1993

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In Woman's l^ealm
Success of One-Piece Dress Well Established, and Now Begins Exer
cise of Ingenuity in Designing Variations So That This Frock
Won't Become Monotonous—Chat on Sports Clothes, When
to Wear and What Materials Should Go into Garments.
The success of the one-piece dress
goes without saying—It is already a
thing of history. And now begins the
exercise of ingenuity in ringing
changes on this one predominant
theme, so that the one-piece dress may
run no risk of becoming monotonous.
This has already been done with so
much cleverness that the one-piece
WELL-TAILORED ONE-PIECE DRESS.
dress is farther away from simplicity
than any other and we are looking for
further surprises.
Here Is a frock of eerge, trimmed
with silk- braid, that scorns all in
tricacies fn construction or decoration.
> It presents its straight lines, almost
unbroken from shoulder to hem, and
Its even rows of braid, sure of com
pelling admiration. The devotee of
the tailored suit will be easily recon
ciled to this aspirant for favors, in
place of the skirt and coat that have
held first place so long.
The usual order of things is re
versed in this skirt, for it Is fulled
into the waist at the front and back,
;while the panels at the sides are
jplaln. The short bodice follows the
lines of the natural figure, and a belt
is simulated by parallel rows of
braid stitched at the waistline. It
[fastens at the left side with snap
fasteners and has an open throat that
Accommodates a plain white collar
[which may be of organdie or crepe.
[The sleeves are plain and are not nar
t wed or widened at the wrist. This
in keeping with their finish of clean
-cut rows of braid. Large, flat pockets
i«t each side of the skirt are covered
■
(?
SPORTS SUIT8 IN 8PECIAL WEAVES.
with braid and bound with It. In the
beet manner of the tailor. "Well-tail
ored" is written on this straightfor
ward, businesslike dress. In its fine
adjustment to the figure, and in the
precision and faultlessness of work
manship which commend it
Sports clothes are a new dispensa
tion and they have brought about a
•** order of things. Special goods are
and more luxurious. But their elegance
woven for them, special designs in
these goods and in other goods are
made for them, and these designs are
made up in special ways. Sports
clothes are spirited, ultra modern, ex
pressive of the woman of today, and
more or less elegant. They are be
coming—like everything else—more
Is not measured by the richness of ma
terial used.
It seems that the, term "sports
clothes" Is destined to cover attire for
all outdoor life—or at least that sports
clothes will hardly be considered out
of place anywhere out of doors. They
appear to have made for themselves
a permanent place.
One of the new fabrics used for
sports suits Is shown above. It has a
silky crepelike surface, substantial
weight and durability. It is one of
several new fabrics, each with a name
of Its own, that have made a place for
themselves which promises to be en
during.
In the suit pictured, the skirt is
made of a cross-barred pattern in the
material in which bright colors are de
fined against a plain ground. The
sweater coat has a wide shawl collar
of the cross-bar. Very large pearl
buttons fasten the overlapping ends
of the belt. Just now suits of this
kind are worn with plain biouses of
crepe de chine or of linen or fine cot
ton. The vogue of sports clothes
have given colors a wonderful impetus.
On plain grounds, broad stripes, cross
bars, disks and checks appear in bold
WEAVES.
but enchanting colors. This season
stripes are broken with figures in
contrasting colors and the introduc
tion of Chinese and Japanese motif«
has' proved a valuable acquisition in
working out color schemes.
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Bumper Crops No Boon to Farmer Who
Gets Less Than When Yield Is Small
By WILLIAM J. SHOWALTER
While congress is considering the high cost of living from the
standpoint of the city consumer, it might also consider the high cost of
universal bumper crops to the farmers who produce them. A study of
the statistics of the department of agriculture will show that bumper
crops, with all the extra labor they involve, bring the farmers shorter
returns than the lean ones.
For instance, in 1911 the world had a lean year so far as grain crops
g*. Leaving out rice, the total grain yield was 13*78 6,000,000 bushels—
enough to load a* train five times around the earth at the equator. In
1912 there was a bumper crop, the biggest yield of grain that Mother
Earth, iu all her history, ever produced. It reached the enormous total
of 16,150,000,000 bushels, practically ten bushels for every man, woman
and child upon the face of the globe—enough to load a string of cars
reaching more than six times around the earth.
And yet, based on the farm prices per bushel prevailing in the
United States on December 1 of the two years, which is fairly represent'
ative of world prices, the farmer got more actual cash for his lean crop
of 1911 than he got for his fat one of 1912. The average per-bushel
price of the five great cereals was approximately 73 cents in 1911, as
compared with 55 cents in 1912. So, if you will take out your pencil
and figure it up, you will find that the world's farmers received approxi
mately a billion and a quarter dollars less for the great bumper crop
of 1912 than they got for the lean crop of 1911.
The same conditions obtained in 1906 and 1907. Here the former
year was one of those great fat ones when the granaries of the world were
overflowing, and the latter a very lean one. Yet the farmers got nearly
two billion dollars less for their great bumper crop of 1906 than they
received for their lean crop of 1907.
All the world understands, of course, the law of supply and demand,
and knows that big crops mean lower per-bushel prices. But to take both
worldwide, all-crop statistics and national single-crop statistics and to
find that without exception the bumper crops bring less money in the
aggregate to the fanner than the very lean ones is to disclose a condition
in the economics of food production that is at once surprising and
important.
Agricultural Democracy Will Arise in
Mexico if U. S. Keeps Its Hands Off
By A. E. WOODRUFF
The revolutions of Mexico are awaking the Peons—giving them
power of arms—and in a few years Mexico will arise out of its present
feudal state into an agricultural democracy.
There are 12,000,000 peons of the Aztec blood, 85 per cent of the
population, and they are now conscious of their power. They learned
it in war, and nothing can prevent them from asserting themselves and
claiming the land that is theirs.
Now there is no middle class. There is great wealth on one side—*
and that mostly foreign—and great poverty on the other. The peons
have been actual serfs, ground into dust until the revolutions started, but
now they have felt freedom, and no longer look to one man as a liberator,
but are beginning to look to themselves.
The feeling of power is growing, and in not many years we shall
ßee in Mexico a land of strength, based on agrarian democracy.
In Yucatan wonderful progress has been made toward developing a
middle class. The south of Mexico has been at peace longer than any
other part
Yucatan is practically owned by 40 lords, who formerly forced the
peons to do all the work on the estates. Sisal is the principal product.
Now the laborers demand as much as $1 American money a day, and
get it, or else they rent land and pay a part of the crop as rental each
year.
The sisal lords are no longer rulers but are employers. In time the
northern part of Mexico will advance as far, and the beginning of a
wonderful, rich, powerful democracy will be laid.
Interference of the United States in Mexico would be unwarranted,
and, to my mind, criminal. A nation has a soul Just as an individual has,
and the nation must work out its own salvation.
American capital is causing all the so-called border troubles in an
effort to have the United States annex Mexico.
Publicity Has Made Strikes Rare in
Canada—Why Not in United States?
By A. N. SPAULDING oI Washington. D. C
It is generally conceded that Canada has the most effective system
yet devised for the peaceful settlement of labor disputes. Since the law
was put into force that country has been remarkably free from labor
troubles.
The law prohibits, under severe penalties, a strike or lockout until
certain requirements of the act have been complied with.
There must be at least thirty days' notice of the desired change of
conditions by employees or employers, as the case may be—an increase of
wages or better terms of employment on, the one hand or a proposed redac
tion on the other.
If, then, the parties are unable to come to an agreement, the one
contemplating a strike or a lockout is compelled to lay the case before th j
government and call for the appointment of a board of investigation.
The mini ster of labor notifies each party to the dispute to name a
member of the board, and they agree to a third, or the third member may
be appointed by the minister of labor himself.
A public inquiry follows, the board being empowered to summon
witnesses and compel testimony. It is not an arbitration board. Its
purpose is to bring the actual facts before the public. But in the course
of its investigation it does all it can to effect an amicable settlement, and
its final report is in the nature of a recommendation to one or both of
the parties involved.
After its findings are published the employees may strike or the
employers lock out, if they wish, but the recommendations of the board
have been, as a rule, accepted.
The admirable success of this system is due solely to publicity. Could
it not be tried in the United States?
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PROPER WAY TO SMOKE MEAT
a
a
Soft Wood Should Not Bo Used In the
Procès», for a Reason That Will
Be Apparent.
The proper smoking of cured pork
aids materially Its keeping qualities
and improves the flavor of the meat.
Brine-cured meat is ready to be
smoked after it has been in the brine
from five to seven weeks. After the
meat is removed from the brine it
should be soaked in lukewarm wa
ter, or in water at a temperature of
60 degrees, for about 24 hours. This
dissolves the salt from the outside of
the meat. If the meat 19 smoked
without washing a coating of salt is
found on the outside of the smoked
meat, which detracts materially from
its appearance. After the meat has
soaked for a period of about 24 hours
it should be taken out of the vessel
and hung up on racks where the water
can drain away or evaporate.
When thoroughly dry the meat
should be hung up in the smokehouse,
the pieces near the ceiling and at a
short distance from one another so
that all parts will be uniformly ex
posed to the smoke.
The selection of the fuel is of great
Importance. Soft woods should never
be used, as they give oft too much
carbon which will be deposited on the
outside of the meat, making it sooty
and giving it a too-dark color. Green
hickory, maple or other hardwoods
should be selected. Corncobs make
an, excellent substitute.
A steady smoke for from 36 to 48
hours is sufficient for mildly smoked
meat. If the meat is to be kept until
late in the summer, it is well to smoke
it for about three days. The fire
should be kept low so that the mini
mum of heat is given off. When too
much heat Is given off the fat on the
meat will melt and run over the meat,
causing It to become streaky. Meat,
when smoked sufficiently, should be of
an amber color.
HOW TO RUN YOUR FURNACE
Saving of Coal and Better Service Will
Be Had If These Instructions
Are Followed.
There's a lesson for every household
er in the pamphlet on how to save coal,
Just given out here by the anthracite
bureau of information. Listen:
Don't put In too much coal or too
little.
Don't crowd It above the top of the
firebrick lining In range, cylinder stove
or hot-air furnace.
Fill the fuel space twice a day in
winter weather, heaping the coal
slightly In the center.
Don't add small quantities of coal
several times a day, with attendant
shakings. Shake the grate only twice
a day before fresh coal is put in and
stop when a bright light shows under
neath.
Don't leave the feed door open; It
cools the heating surfaces. To check
draft, open the check damper in the
stovepipe and shut the ashpit door.
See that the coal is properly con
snmed and not shaken through the
grate to pass out with the ashes.
Keep the ashpit empty.
Don't use the wrong size of coal;
it's uneconomical.
If right size and quality of coal are
used no ash sifter is required.
Two-Egg Cookies.
One cupful butter, two cupfuls su
gar, two eggs, one-half to one cupful
milk, four cupfuls pastry flour or less,
six teaspoonfuls baking powder. Cream
butter and add sugar gradually; add
milk according as a rich, crisp or a less
rich and soft cookie la desired. Di
minish the quantity of flour and bak
ing powder if less than a full cupful of
liquid be used. Take a little of the
dough upon the board at a time and
handle as little as possible. The
dough should be quite soft If a cup
ful of milk be used, pat into a sheet
and cut into cakes. After placing in
the pan dredge with granulated sugar.
Bake in a quick oven.
About Cream of Tartar.
If you have noticed that cream of
tartar has gone up In price It may in
terest you to know that this is due to
the scarcity of argol, from which It Is
made, and this in turn is due to the
lessened manufacture of wine In
France and Italy in the past year.
Nearly all the argol produced is Im
ported from those two countries.
gol is a crystalized deposit fornwfl on
the Inside of casks and other-tecepta
cles in which the Juice of grapes la
kept for the manufacture of wine.
Sunshine Cake.
Three-quarters cupful strained hon
ey, three-quarters cupful sugar, six
eggs, one and a half cupfuls sifted
flour. Boll honey and sugar together
until it will spin a thread from the
tines of a fork. Beat the egg yolks
until light, pour the sirup over them,
beating until the mixture Is cool. Sift
in the flour last of all, fold in the
stiffly-beaten whites. Pour Into an an
gel-cake pan, lined with buttered pa
per, and bake in a slow oven for forty
or fifty minutes.
Creamed Eggs With Fish.
If you have any remnants of cooked
fish, flake them larefully free of skin
and bone, add salt and pepper and mix
with some white sauce and add a little
mashed potato. Line some little
greased pans with this, add an egg,
as before, and put into the oven to set.
When Hemming Sheets.
When hemming sheets, towels, etc«
on the machine, turn the material
around and run the stitching along
each side for one or two inches, and
no tying of ends will be
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48
METS" AG
Oil LIVER; BOWEI
No sick headache, biiiousae
bad taste or constipation
by morning.
Get a 10-cent box.
Are you keeping your bowels, liver*
and stomach clean, pure and fresh'
with Cascarets, or merely forcing a.
passageway every few days with
Salts, Cathartic Pills. Castor Oil or
Purgative Waters?
Stop having a bowel wash-day. Let
Cascarets thoroughly cleanse and reg
ulate the stomach, remove the sour
and fermenting food and foul gases,
take the excess bile from the liver
and carry out of the system all the
constipated waste matter and poisons
in the bowels.
A Cascaret to-night will niako you
feel great by morning. They work
while you sleep—never gripe, sicken
or cause any inconvenience, and cost
only 10 cents a box from your store.
Millions of men and women take a
Cascaret now and then and never
have Headache, Biliousness, Coated
Tongue, Indigestion, Sour Stomach or
Constipation. Adr.
Brief Notoriety.
"It is considered quite commonplace
nowadays to go around the world."
"So it is. About the only way a
globe-trotter can attract any attention
is to do something, either at home or
abroad, that will induce a large num
ber of detectives to follow him in his
travels."
With the Fingers !
Says Corns Lift Out
Without Any Pain
A4
Sore corns, hard corns, soft corns or
any kind of a corn can shortly be
lifted right out with the fingers if you
will apply on the corn a few drops of
freezone, says a Cincinnati authority.
At little cost one can get a small bot
tle of freezone at any drug store, which
will positively rid one's feet of every
corn or callus without pain or sore
ness or the danger of infection.
This new drug is an ether compound,
and dries the moment it is applied and
does not inflame or even Irritate the
surrounding skin. Just think ! You
can lift off your corns and calluses
now without a bit of pain or soreness.
V your druggist hasn't freezone he can
easily get a small bottle for you from
his wholesale drug house.—adv. -
Forced.
"So you have given up smoking?"
"Well, yes. You might say I have
surrendered the habit."
"Why surrender?"
"To the victor belongs the spoils.
My wife got the best of the argu
ment."
GIRLS! GUIS! TRY IT,
REMirmr tour hair
Make It Thick, Glossy, Wavy, Luxur
iant and Remove Dandruff—Real
Surprise for You.
Your hair becomes light, wavy, fluf
fy, abundant and appears as soft, lus
trous and beautiful as a young girl's
after a "Danderine hair cleanse." Just
try this—moisten a cloth with a little
Danderine and carefully draw it
through your hair, taking one small
strand at a time. This will cleanse
the hair of dust, dirt and excessive oil
and in just a few moments you have
doubled the beauty of your hair.
Besides beautifying the hair at once,
Danderine dissolves every particle of
dandruff; cleanses, purifies and invig
orates the ç«£lp, forever stopping itch
ing and .fSlling hair.
B'lt what will please you most will
t>e after a few weeks' u§e when you
will actually see new hair-line and
downy at first—yes—but really new
hair—growing all over the scalp. If
you care for pretty, soft nair and lots
of it, surely get a 25 cent bottle
Knowlton's Danderine from any store
•nd Just try it. Adv.
\ ___ _
Hardly the Place.
"I want to see life in the raw."
"Well, son, it's about as raw ns
you 11 find it anywhere in the trenches,
but I wouldn't advise you to go there
for a pleasure trip."
To Drive Out Malaria
And Build Up The System
Take the Old Standard GROVE'S
tasteless chin tonic, you know
what you are taking, as the formula is
printed on every label, showing it is
Quinine and Iron in a tasteless form. The
Quinine drives out malaria, the Iron
builds up the system. 50 cents.
Conquest Brings Delight.
Body and mind crave the delights
of conquest. That is why we like to
overcome difficulties.
DEATH LURK8 IN A WEAK HEART,
so on first symptoms use "Renovine"
and be cured. Delay and pay the awful
penalty. "Renovine" is the heart*
remedy. Price >1.0 0 and 60c.—Adv.
Keeping at it in the right way i*
* part of the farmer's religion.