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The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, February 24, 1917, Image 2

Image and text provided by Louisiana State University; Baton Rouge, LA

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn85034322/1917-02-24/ed-1/seq-2/

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It takes considerable time to make
Presses in the new styles for tiny girls,
for they are made with bolero, coatees,
tonics and plaited skirts. Much at
tention is given to good workmanship
and to the details of careful finishing
In these diminutive frocks, but withal
they escape being fussy. Sheer white
materials—with organdie a favorite—
and fine, narrow lingerie laces are se
*ure in their place as the most ex
quisite of materials for them. The
tiniest of crochet or round pearly but
tons are used for fastening and to help
but in decorations on them.
. For more substantial dresses linen
In blue, rose or tan Is made up with
'white batiste or other white fabric.
«Usually a skirt of linen is set onto a
taarrow belt and suspenders are made
jaf the linen. Nearly all these "play
Ureases," of heavier materials, have lit
tle square patch pockets set onto the
akirt, much to the joy of their small
jsrearers. Story-book pictures, done in
Novel and Charming Afternoon Gowns
*
«
f & may be of satin or taffeta or one
m tt the new weaves In silk, or it may
ko of linen or cotton, whichever you
duoM, and It will be correct if your
Inot new dress is cut on the lines
in the picture. Who would be
except by seeing, that the
____ could lodge in the brain of a
clever designer and emerge in a giorl
fled form, as it has in this handsome
o onceptkm.
As shown, this dress is developed in
dirk sand-colored satin and ornament
ed with braid (which simulates em
broidery) in the same color and with
• little black introduced to give it
emphasis.
This frock appears to be in two
but the picture fails to make
________ certain of this. The one
_ frock is the order of the day,
In frocks, as in some other things,
____ _ are misleading. If not In
pieces there to at least no doubt
tunic over the skirt. Probably
_ the underskirt are both joined
bodice, bnt It makes no différ
ions M the effect presented in
to attained In thwjnaking.
and
V
cross-stitch embroidery, add the fasÄ
nating qualities of rabbits, ducklingJD
geese, little baskets of flowers and oth
er wonderful charms to belts and pock
ets.
The fine dress shown in the picture
is of organdie and narrow val lace.
It is a long-walsted model with short,
plaited skirt, and a coatee effect at the
front The coatee fronts are joined to
the bodice in the shoulder and under
arm seams. A band of embroidered
organdie is set in the coatee fronts
and about the bottom of the skirt with
narrow insertion at each side. The
pointed sleeves are cut with a flare
and trimmed with Insertion and edg
ing, and a final dainty touch is added
to the points of the coatee in little,
pink chiffon roses.
A sash of pink ribbon is twisted
about the waist and tied in a butterfly
bow at the back, and another bouyant
bow surmounts the bead of this fault
lessly dressed little beauty.
This dress, and many others among
the new models, gives much consider
ation to buttons as a finish. They are
round and covered with the material
of the dress, so that they leave the
matter of color contrast to the em
broidery (or braiding that simulates
It). This ornamentation to every
where, and on dresses usually appears,
as It does here. In bands.
The handsome hat to of sand
colored satin with an extension brim
of melines. It to faced and corded in
black, but a touch of bright color la
introduced in a spray of "bleeding
hearts" embroidered on the crown. A
handsome tassel of black satin fin
ishes it. Hiese blossoms may be seen
again on the handsome bag that
matches the hat, and once again, in
less definite form, bn the parasol. It
to hoping against hope, but nevertifb
leas they may be the only bleeding
hearts of which this maid has say
knowledge. Matched sets of this kind
are called rapid sets.
^,44/1+/
a
he
of
of
ful
Too Much Talk of the Rights and Too
Little of the Common Duties of Man
By JOHN GRIER HIBBEN
President of Princeton University
It is imperative that we should recognize our true
relations as individuals to our country, and the true
relation also of our country to the world. Each indi
vidual should contribute his gifts and powers to the
nation that its life may be the more complete. We
have but a brief time at best to play our part and do
our share. But by what we do or by what we leave
undone our country is richer or poorer, is impelled
forward or held back, is ennobled or degraded.
There has been too much talk in our country of
the rights of man. The time has come to emphasize
the common duties of man. If we are as ready to recognize our evident
obligations as we are to fight for our inalienable rights, we are in the
way of solving many of the most perplexing problems, both of our
national life and our international relations. Patriotism cannot be ade
quately defined merely as a love of country, for that love may be wholly
selfish. True patriotism is consciousness of obligation and readiness for
sacrifice.
Our whole present idea of patriotism is wrong. We have come to
regard our land as a place where certain privileges are assured to us by
the government. We are too apt to love our country merely because of
the advantages that thus accrue. My idea of patriotism is one essentially
of sacrifice. We should not regard the flag so much as the symbol of
the protection, of the blessings that it affords us, as we should as the
symbol of what we owe our country and what we are willing to sacrifice
to its stability and well-being.
Nowadays we put too much emphasis on a man's ability to make
a great deal of money; we are too likely to set up the ideal of financial
success as the only ideal. It is wise, necessary, for a man to work hard,
to be diligent in his profession, business or trade, to look out for his
own interests. But this isn't his whole duty in life. He has no right
to concentrate on the attainment of personal ends, to the exclusion of
every other call.
Utilization of the Abandoned Farms of
New England Would Reduce Living Cost
By JOHN HARRIS of New York
If concerted, serious effort to reduce the high cost of living is under
taken in this country it can be accomplished. There is territory enough
and resources enough in the vastness of the United States to produce
sufficient food for all the millions and the millions to come at much less
cost than at present.
It is only a matter of utilizing our resources and conserving our
energies. Experts in food production from abroad are astonished at the
waste in the United States. They are amazed at our neglect of oppor
tunity and our utter disregard of abandoned farms. Recently there
has been started a movement to utilize the abandoned farms of New Eng
land, which section, perhaps, has more neglected agricultural lands than
any other in the country.
It has been suggested that these abandoned farms could be purchased
or leased for the purpose of grazing sheep. There are hundreds, thou
sands of acres of abandoned farms in the Adirondacks, the Catskills and
other parts of New York, to say nothing of the abandoned farms of all
New England, that would provide the finest kind of grazing ground for
sheep. These lands are much cheaper than the agricultural lands of
the West, and are better adapted for grazing.
' If the abandoned farms could be utilized for sheep grazing, it will
be a long way toward reducing the cost of living in this country. The
sheep industry was originally started on the Atlantic seaboard, of course,
but it has worked its way westward until now there are only a few sheep
breeders in the East. That the industry can be brought back to the East
is a sure thing. Sheep, it is well known, are the most economical domestic
animals produced. They can live on almost nothing. It has been esti
mated that every 6heep in the United States produces a profit of $10
annually. If we can bring back the industry to the eastern states and
use the abandoned farms for grazing, we shall very soon make a dent
in the high cost of living.
Boycott Is Futile Measure and Results
Only in Producing Strife and 111 Will
By PROF. R. H. HESS
Head of Department of Economic*, Unrrenity of Wacoona
Prices which are most vigorously characterized as injurious and
unreasonable are doubtless traceable in most cases to sound economic
causes. The causes of high prices, in any case, can be ascertained only
by skillful investigation; and means of relief, when possible, require the
exercise of trained judgment and skillful administrative adjustments.
In the great majority of cases the retailer is qnite innocent and
probably ignorant of the causes of high prices. If somewhere there is
a combine or a monopoly which unreasonably manipulates prices, you
may be sure that the conspirators are skillfully concealed beyond the
direct reach of the consumer. The retaliatory blow falls upon the blame
less and usually none-too-opulent retailer, and, if the boycott-is effective,
he is caught with a supply of perishables on his hands and incurs an
unwarranted loss. At the same time the irate consumer is denying him
self the necessities and comforts of life in what is certain to prove a vain
attempt to correct an economic situation which is quite beyond such means
of approach.
The boycott engenders strife and ill-will. It is to the interests of
both consumer and dealer to be friendly and mutually helpful. The
boycott is essentially a vengeful conspiracy to inflict injury. Its initial
impulse is retaliation. Retaliation, at its best, is a low impulse. It is
crude and primitive, and, when undertaken in ignorance of causes of
alleged wrongs, it inflicts vicarious punishment which is virions and
immoral.
Hie boycott, in its various forms of blacklist, lockout and sympa
thetic strike, is an organized attempt by misled persons to act outside
of the law in exacting revenge or concessions from others. The courts
have always frowned upon the principle of the boycott, and it is unlaw
ful in many states.
ALL WORffl WHILE
EVERY KIND OF FAD HAS SOME
ADVANTAGE.
•*
1 Fj P —
Trouble Is, One I« Apt to Go Into
Them With Too Great Enthusiasm
at First—Three Good Exam
ples of That Kind.
Do you remember a few years ago
when we all went wild about paper
bag cookery? Everything from soup to
pudding we baked in paper bags, and
we vowed that every dish that had
been cooked by that new method pos
sessed a strange deliciousness that
never have been gained but through
the paper bag. We bought recipe
books and no end of bags. We liked
the fad for a while and then we forgot.
We had a few failures and we became
disgusted. So passed the fad for paper
bags.
And then came a new vogue for cas
sftrole cooking. To be sure, similar
dishes had been cooked with sim
ilar results in France, Spain, Ger
many and Scotland, and other lands,
for eons of years. But somehow our
culinary interest was focused on the
casserole, and we swore our eternal
and undying devotion to it. It was
chicken en casserole, beef en casserole
and everything else en casserole until
we forgot all about the casserole and
relegated it to the top shelf with the
paper bags.
At one time in the history of our
culinary experiments we became ad
dicted to the use of the flreless cooker.
We spent our good money on a large
and complete outfit and spent long
hours experimenting with the various
appliances. But before we had saved
in fuel enough to cover half the cost
of the flreless cooker we grew weary
and up to the attic went the flreless
cooker In disgrace.
Now, the really sensible thing to do
would be to accept these fads for
what they are worth and to keep them
all. There are things that can in no
other way be so well or so conveni
ently cooked as in paper bags. Baked
fish in a paper bag is delicious and
leaves no dishes to be washed. Casser
ole chicken is more delicious than any
other port of chicken and an occasional
casserole stew is well worth while. For
cereals and many sorts of meat dishes
the flreless cooker is a convenience to
every housewife, and surely vegetables
and puddings cooked in glass have
many decided advantages. Therefore,
keep all these devices for what they
are worth, and take care not to ex
haust your interest at first by too great
enthusiasm.
Bread Pudding.
Butter three thick slices of stale
bread and put in a buttered pudding
dish with one pint of milk. Set this
on back of the stove, or, if ther is a
stove shelf, on the shelf and allow it
to soak one hour. Beat two eggs with
a pinch of salt and pour, with a large
cooking spoon of Jamaica rum, into
the bread and milk, breaking the bread
in pieces with the spoon ; sprinkle in
a few seeded raisins or currants and
bake in a slow oven until perfectly
done, usually about an hour and a
half. Serve with a hard sauce.
Fruit Cake.
Three cupfuls sugar, four eggs, one
and a half cupfuls melted butter, one
cupful sweet milk, one and a half cup
fuls molasses, one pound each of rais
ins, currants, figs and citron, running
these through a food grinder, one tea
spoonful cloves, four teaspoonfuls cin
namon, one nutmeg grated, seven cup
fuls flour sifted four times, one tea
spoonful soda, half teaspoonful salt
Bake three and a half hours, leaving
oven door open first five and last 20
minutes. Make two medium-sized
loaves.
Knitting Help.
When knitting a sock or stocking If
one will add a thread of good white
linen to the yarn when beginning the
heel and knit every stitch plain on the
right side and purl every stitch on the
wrong side, which will do away with
the ribs, the heel will not be much
thicker than the rest of the foot and
will wear at least three times as long.
This is useful for children's winter
stockings and men's socks.
Parkins.
One cupful shortening, one cupful
sugar, one cupful molasses, two cup
fuls rolled oats (uncooked), two eggs,
one teaspoonful soda (rounding), spice
to taste. Flour to make stiff batter,
so as to spread with knife. Drop by
spoonful on pan and pat oat with knife
and bake. Do not place too near to
gether.
Rice Water Cuetard.
Here is a nice deserrt: Boll rice
plain, take water rice was boiled In,
add one or two well-beaten eggs ac
cording to quantity of water; sweeten
to tarte and boll as you would any
custard, stirring constantly to prevent
burning; flavor as preferred and use
as sauce for the plain boiled rice.
Chocolate Cream.
One quart milk. When boiling stir
in five fablespoonfuls grated chocolate,
three tabiespoonfnls (large) corn
starch, one capful sogar, one cupful
milk, flavor with vanilla. Cook Id
double boiler until no taste of
starch.
corn
Carlng for Brooms.
Brooms put into boiling water once a
week and then plunged Into cold wa
ter will become tough and durable, last
twice as long as those not treat«*
thus, will sweep better and not cut tbs
carpet.
WHAT 13
LAX-FO
LAX-FOS is an imprmd Ca»
a DIGESTIVE UXATIVE--Filial
In LAX-FOS the Cascara is impress'
addition of certain harmless ch«aj
which increase the efficiency of the 1
ears, making it better than ordinary <
cara. LAX-FOS aids digestion; pie,
to take; does not gripe or disturb
Adapted to children and adults. Jiattn^
bottle for constipation 01 indigestion, ÿ.
Year Bear to (ha Suitary Depwfc
■sat a! yaar body. When K j*,
wroatf yoar whole system boma*
potaoaad and yoar vitality is waakaael
The beat remedy to
Dr. Tiiacher's Liver
and Blood Syrup
A purely vmvtabto compound, kxatha
and ternie in effect. It cleans cut y*m
body, and pats «nersy into your mind and
muscles. We recommend this remedy b*.
canes we know from many yeers'oxpwfc
cnee that it to effective.
Kem>ebottle in yoor borne. (Oe aada
rt year dealer's. %
THACHER MEDICINE CO,
CHATTANOOGA. TENU.
ARTIFICIAL LIMBS
RALPH W. SNELL
191 Madiera Are.. MramhieTean.
Speechless amazement is one of the
tew things that go without saying.
THI8 18 THE AGE OF YOUTH.
You will look ten years younger if yoa
darken your ugly, grizzly, gray hairs by
Using "La Creole" Hair Dressing.—Ade.
Natural Means.
"How does a poet laureate maaaga
to maintain his standing?"
"Of course, by his poetic feet"
Whenever Too Need a General Tone
Take Grove's
Tha Old Standard Grove's Taste!«*
Chill Tonic to equally valuable as a Gen
eral Tonic because it contains the wtl
known tonic properties of QUININE aa£
IRON. It acts on tha Liver. Drive« oat
Malaria, Enriches the Blood and Baiidi
up tba Whole System. 50 cents.
Wood Being Put to Many New Ueen
Among the products made exclusiv«
ly from wood are charcoal, without
which we could have no formalde
hyde; cellulose, which, converted into
vtocose, furnishes us with artificial
sausage skins and artificial silk from
which neckties, stockings, braids and
tapestries are made.
Nine-tenths of all paper Is made
from wood. At the forest products
laboratory at Madison, Wis., of the
American Forestry association the mill
waste of long-leaf pine has been
turned into a brown paper that has
a variety of uses ; cut into strips, it Is
spun into threads and woven into
bags, matting burlap, suitcases and
furniture. That laboratory has also
produced a dye from the mill waste of
osage orange that is a substitute for
fustic.
His Occupation.
"What is that man doing?" asked
the customer, as he saw the clockmak
er's assistant painting the hours on a
clock face.
"Oh," replied the master, "he is sim
ply making time."
A Definition.
"Pa, what is * luxury?"
"Anything you want, my son, when
you haven't got the price."
Not an Occasion for Praise.
In doing what we ought we deserve
no praise, because it is our duty.—St.
Augustine.
Before starting the youn;
to school give them a
hot cup of
Instant Postum
School teachers, doctors and
food experts agree on two
points—that the child needs
a hot drink, and that the
drink shouldn't be coffee.
Postum fills the need admir>
ably and its very extensive use
among thoughtful parents,
coupled with the child's fond*
ness for this flavory, nourish
ing food-drink, show how
completely it meets the re
quirement
"There's a Reason"
No c hange in price, quality,
or eize of package.

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