The Syracuse Journal, Volume 20, Number 23, Syracuse, Kosciusko County, 6 October 1927 — Page 6

CASCADE DRAPES NOW IN STYLE; FEATHER TRIMS MODE IN PARIS

cascade or not to cas-nde. that TWWojuestion which hosts of autumn answering in the »'ffiwßß : pv"i> unto the point of ex4reme style distinction. The model in the picture admirably the popular new cascade treatment From the Illustration one Is apt to get the impression of a black ■nd white combination. In reality the color scheme for this stunning after-

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•oon frock is black with corn color, for black and yellow have found a eery fashionable alliance for the coming fall costumes. So pronounced Is the v<»gue for cascade treatment, even the separate skirt is hilling into the habit of tak Ing unto itself a side or a front cascade or two, the reason for fhis be Ing that cascades are often the to an end” of attaining the much-ex-ploltetT Irregular hemlhte. Then. too. cascades so intrlgulngly suggest desired fullness, without destroying the much-to-be-desired slender silhouette. As to the material of which this dress Is made. It is crepe satin. Such an enthusiasm as Is now on for crepe «atin! The gown of crvpe satin used >n the lustrous side and distinguished by its absence of any trimming save a beguiling manipulation of the fabric Itself, is the "talk of the town’* in Paris. Not only black satin, but satin tn “ glorious autumn tones is made up In the simple perfection of its own draping. shirring, cascading and the like. A navy-blue crepe satin thus fashioned is of tncdftiparable mode for daytime wear. Other new colorings ■stress various wine shades. ,houey beige, cinnamon brown and various tones of green. If you are casting about for the smartest and most utilitarian dress with which to Initiate the autumn seaton. choose satin by all means. Making It up sans trimming is such a practical as well as a fashionable thing to do. Especially does this simple classic styling receive encouragement. now that such'adorable lace accessories are being worn on the new frocks. Then, too, gold coafr'o

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Jewelry la the outstanding new . note of the season. and with the ’ ciussk-aiiy simple satin frock, what more effective than a gold ■ dtoker collar ’ matched with the inevitable bracelet?

“A feather tn your cap." I* the latest millinery message. Almost every Paris collection bears testimony to this featherward movement Most of ths new feather trims feature the unusual, which of course adds test to the mode. For Instance there Is the little feather ornament on the hat shown first In this groups Merely "a touch." but It imparts convincing smartness jo the hat it trims. These little feather "swirls" are an outstanding novelty for this season. Pasted feather motif*, such as adorn so many of the new felt and velvet hats, achieve the unique In form of applique flowers, flat birds, bowknot* and bands, with hosts of other novel effect*. Novelty quills are also included In the list of popular feather trims. Just now it to the little feather toque which all fashionable Paris acetoin*. With the wearing of these feather caps, ear* disappear, which they should, according to the latest

Shetland Wool Scarf* Shadowing scarf styles with shadow brush work, hand-painted upon both ends of Shetland wool scarfs, knitwear fashion* are ever offering something distinctly new. These Ugbtwelght Shetland scurf* are most effective with their deep hand-colored borders. Popular Anyora * Angora sweater jumper* tn pastel abatfes with crepe collars, cuff* and belts top some of the season * smartgat outdoor costume*

style edict. Not only ears, but every vestige of hair is concealed underneath many cf the new ding-tight types. In the case of the feather toque worn by la Parlsienne, a little hackle pad at each side of the hat “does the little trick," fitting almost like earmuffs. Speaking of hackle pads, they “Carry the day" in* point of importance. Sometimes an entire turban U

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Shows Chic btyling. made of them. Again they are stacked about the crown of the hat with a brim, or i>erhaps they tumble down, a whole cluster of them, over the side, forming a becoming side-drop trim. By the- way, side-trims of either feathers or immense choux of velvet ate “in" again. Note In this picture the draped satin toque to the left at the top, also the modish soleil velours lieret shown at the bottom of the croup; they each flaunt an ostrich brush, which presents a popular silhouette for this (all. The black velvet toque Illustrated to the right adopts a smart side trim. The russet-colored little cloche of velvet centered lir this collection emphasizes the use of clusters of blot feathers, which French modists regard so favorably this season. There Is every evidence of a spirited competition in the realm of tiny hats, between the skullcap and the clocha

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Both type* are showing novel treatment In that they are tucked, creased and cut Into all sorts of eccentricities which are charming. The cloche to often banded with pastel feathers, ’■ while all sorts of sprightly feather novelties adorn Ute newest skullcap version*. The latest novelty used by Parisian milliners to the twin bird head trimming. These brilliant little bird heads are used In pairs very effectively. JUDEA BOTTOMLET (fa tin. W«*t«ra N««wa»«r Union.)

Feather Boa Revived The feather boa was a character!* Uc of the dress of IS3O. Wound around the neck and the bodice, the ends were left to float in the breexe or wilt In the rain—even as today. Almost a century ago, and this charming and flattering neck novelty has been revived! Strawberry Bracelet* Bracelets of perfect Imitations of strawberries linked together by plat!- • aum chains are being worn la Europe.

OTHL ISB KITCHEN p| CABINET O I (©. J»»T. W«M«rW Newspaper Union.) A home based on right principles will be simple. No ostentation of j living beyond one's means: simplicity in entertainment tn offering freely of what one has to friends, without apology or explanation. DAINTY DISHES Some time for Sunday night lunch, put sweet corn or popped corn through

the coffee mill qnd serve it with top milk ofc thin cream. Spiced Tomato Soup.—Take the Juice from a quart can of to— > matoes, one small can of pimentoes,

one potato, one onion, three tablespoonfuls of butter, salt, pepper, cayenne. a whole clove and a little minced parsley. Cook the onion chop;»ed with the parsley five minutes the butter. Pour over the tomato, add the potato chopped fine and the seasonings. Cook for half an hour, adding water if needed. Olivaa Stuffed With Anchoviea.— Peel large olives from the stone, leaving the meat in a spiral form. Wipe j the oil from anchovy fillets and press one Into each olive. Set on a bed of water cress in a glass dish. Serve with bread sticks, or before soup. Watermelon Cocktail. —Cut the ripe portions Os a good watermelon into balls with a French potato cutter. Fill sherbet glasses and cover with an orange sirup made from the juice, rind and sugar cooked together. Be sure that the pulp is strained from the juice or it may be bitter. When well chilled pour over the glasses of fruit and decorate with a sprig of mint in the center of each glass. Banana Fluff.—Peel three large ripe bananas, cover them with two tablespoonfuls of lemon juice and one tablespoonful of grape juice Let stand on ice for an hour. Mash them and beat well, adding one-half cupful of powdei»-d sugar, and the unbeaten whites of three eggs, one at a time, beating until light. Add a teiu»poonful of vanilla and serve in glasses with fruit Juice and minced pistachio nuts, t Cottage Ch««M With Preserved Cur- t ranta.—Prepare balls of cottage cheese . well seasoned. Make a depression in the center of each and drop in a Spoonful of thick currant preserve. [ Serve with crackers and coffee as dessert. Frozen Cheese with Figs.—Mash a good sized cream cheese or two with enough whipped cream to soften. Sweeten to taste and pack in baking powder cans and put into Ice and salt. When serving, cut Into slices, make a depression in the center and drop in a preserved fig. * Muskmelons are delightful served In the same way with lemon sauce or with candied or preserved -ginger with some of the slrup.Seasonable Dishes. A good salad which may be used ; with a light main dish at luncheon is: j

Green Peas and Nuts Salad.—Take a cupful of cooked green peas and one-thini cupful of walnut meats. Mix with highly sea- I Soned boiled dressing and serve on lettuce.

Combination Salad.—Drain and chill after cooking a pint of lima beans. Dice two tart apples and a green pepper, add a little onion juice or finely minced onion for Haver and mix with I mayonnaise. Serve on crisp lettuce. Lettuce and Peanut Salad.—Take -| one-half cupful of freshly roasted a peanuts, crush after removing the ■ brown skins, sprinkle over head let- ( tuce, adding a sprinkling of minced , onion and French dressing. Celery Roots With Drawn ButterWash. scrape and cut into dice celeriac. Cook In boiling salted water until tender. Drain, cover with drawn butter sauce, cover and stand over heat five minutes, then serve. Fruit and Nut Sandwiches.—Put through the meat chopper a quarter | of a pound of blanched almonds with one-half pound of figs and a cupful of pecan meats, mixing and grinding until all are well blended. Pack the mixture into baking powder cans, the small ones, packing it In well. When wanted, remove an<t cut into very thin slices. lut.v on circles of buttered bread. Banana and Pineapple Salad.—Place rings of pineapple on crisp lettuce and in the center place a small cone v of banana by cutting the fruit into I half and trimming to fit the hole in ; the center of the pineapple. Sprinkle the top of the candle with paprika or place a red cherry on the tip to sim- ? Ulate the flame of the candle. Buttered Potatoes—Peel one dozen small potatoes and put them to cook to a casserole with one-half dozen medium-sized onions, all whole: add four tablespoonfute of butter, three teaspoonfuls of salt and pepper to taste. Cover and bake in a moderate oven an hour. Season with minced parsley and serve. Chicken Sandwiches.—Prepare the. chicken as for salad, using twice as much chicken as celery, chopped very’ , fine. Mix with any good salad dress- : Ing and spread on buttered bread. Bolls may be hollowed out. butter well oa the Inside and fill with salad. These I are tee ter outings. CruWentrorfs Mwrfwtf Tillie Clinger says that when applying for accommodations at a* strange place she asked if she might. ‘ entertain her company in the parlor. “Tee," replied the landlady, “if yom ' are sure he ain't a burglar.-—Dallas' News. Mirror Part of Dross 1B the Sixteenth century no lady, was considered in full dress unless • i t she had a mirror at her breast. It > \ was ova’ in shape, about four inches i la Mae w

THESYRAfTSE JOTRSAL

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The pontifical mass celebrated at Dinunt. Belgium, at the time of the unveiling of the memorials to the city's dead, shot by the Germans in the early days of the World war. The memorials were unveiled by Crown Prince Leopold.

Chapel for American Cemetery at Romagne, France

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This is the design approved by the American battle monuments commission, headed by General Persuing, for the memorial chapel to be erected in the American cemetery at Romagne. France, where many who fell in the MeuseArgonne fighting are buried. The design is by York and Sawyer of New

RECORD FOR KOJAC

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Photograph shows George Kojac, of the Boys’ club. New York, who won iiie 22Q-yard backstroke event jit the National Swimming championships, held at Honolulu. He set a world’s recetd «f 2:88 for the event.

DEPUTY MARSHAL

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Miss Noeiie Loisel. twenty-one, who has been named deputy United States marshal for the east district of Louisiana by United States Attorney General Sargent. She packs a Colt automatic when on duty. Miss I.oisel Mys she Is not looking for thrills, and hopes she won’t have to use the gun. An Earlier Debt •The world,” the liar to the laggard cried, “owes you a living; snatch it if you can.” “An earlier debt," the voice of Truth replied, “must first be paid: you we the world a man.” —Boston Tranwript. George W. Young of Flushing, N. Y., is the only three-letter man at Rutgen university. •■• • • Chick Ryans, veteran golfer, uses square-handled dubs ao that be is more certain to take hold of the dub tn exactly the same way every time. Tom Armour. United Stater golf champion, has been a professional for less than a year, having been engaged by the Congressional Country dnb of Washington, D. C, in the winter «f 1926.

‘Martyr City of Bel-ium" Remembers Her Dead

Bell of Douaumont Starts From Paris

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The bell which is to hang in the tower of the monument to the dead at Douaumont, France, is shown starting on its long journey from the Arc de Triontphe, Faris, to Douaumont. The bell had an honor escort of fifty musicians, several churchmen and many others.

How They Find Liquor in Trunks

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J C. Reisinger and J. N. Wilson are shown examining a trunk with a stethoscope—the latest method used by dry agents to determine whether the traveling cases contain liquor. The method was first used when agents examined two trunks sent to a Washington school for girts. The trunks were found to contain much liquor.

Earl Clark, nlneteen-year-old outfielder with the Richmond colts, has been sold to the Boston Braves for a sum estimated at *15.900. • • • Jack Ogden of the Baltimore Orioles always waits to pitch the first ball of a game until Manager Jack Dunn ha* taken his seat on the bench. • • • Jack Dunn, manager of the Baltimore Internationals, announces he has traded Frank Brower, right fielder, and Cliff Jackson, pitcher, for Bucky Gaudette, Jersey City right fielder. •

Ebbets’ Estate Over Million Charles H. Ebbets, late president of the Brooklyn National league baseball club, left a gross estate of *L--278,811.89. it is revealed by an accounting fifed in the Brooklyn Surro- | gate's court. ' The principal asset of the estate Is 5,000 shares of stock of the Brooklyn ball dub and 3,500 shares in the Ebbets-McKeever Exhibition company which owns Ebbets field. Brooklyn. The two blocks of stock are valued at *833,486.

FARM POULTRY

GOOD WEIGHT FOR SIZE OF CHICKEN "Heft" your chickens often. Every fowl should be a good weight for the size. Birds that are “going light’’ will not show loss of weight for some* time after they begin losing. Trust the hand rather than the eye for weight. Poultry cullers expect light-colored shanks and beaks in yellow-legged hens and pullets after a season of laying, but light-colored shanks and beaks in pullets that have not commenced to lay, indicate lack of vitality. A bright-eyed, alert female that flies down from the roost at the first break, of light; that scratches and sings UH the last bird is on the roost, does not need handling to show she has vigor. It is the inconspicuous female that is apt to become a carrier of disease. The kind of hen that will not see aa open door; the fowl that squawks when she is cornered. These halfsick hens go around as in a fog. The healthy, productive hen is curious and friendly. She shows an intelligent interest in her surroundings; she looks thrifty. Human qualities ia chickens have a commercial value just as good disposition in horses and cattle is of value commercially. Oner can’t tell the condition of a fowl without handling. Fowls that can be handled without upsetting them nervously are the kind to keep. Fattening Turkeys Is Simple Kind of Work Fattening turkeys for the Thanksgiving market, or for the home table, is the simplest kind of work. Although people confine chickens io coops and pens and stuff them with feed, the successful turkey raiser usually lets his flock run free in the fields and gives them all they want to eat twice a day of good yellow corn. During the first part of October one feed per day of yellow corn is usually sufficient, but during the last three weeks before killing time they should have all they will eat. morning and night. The exercise they take makes them hungry, and they consume large quantities of the corn and. being healthy, they turn it into flesJZaAd fat with but little loss. Moreover,/they pick up considerable feed on the'range and in that way make up a ration that makes them full fleshed and fat at killing time. If It is necessary to separate those to be fattened from the rest of the flock, they can be put in a large yard, but as the usuial thing they will not fatten so well as when allowed free range, but will get nervous and spend most of their time trying to get out. Under these conditions they require more careful feeding also. How to Determine Body Conformation of Fowls To determine the body conformation. grasp the bird in both hands, holding the head toward the body. Sptfn the back with both hands, pointing the fingers toward the keel bone. Shuffle the bhd around between the hands In order to get its shape and handling qualities. Care should be taken not to pinch or hurt the bird in any way. A heavy producer will show a long keel bone. The body and abdomen should show capacity. The i»elvlc bone and a Women should be free of fat at the close of a heavy laying season. Capacity Is Essential in Good Laying Hens • Capacity is essential in the laying hen. If a hen is to lay qn egg a day, or even one every other day, she must have room for digestive organs that will handle considerable food. The evidence of capacity in a hen's body i» shown by the spread of .the pelvic bones and the distance between the pelvic bones and the end of the breast bone. In a nonlaying hen these bones are close together. The handling of a few hens will readily show this difference. Length and breadth of body are also essential in securing capacity.

Lime for Chicks An adequate supply of lime in the ration is important for growing chicks. Experiment station results have revealed the fact that the lack of this element leads to a drain upon the reserve supply of the bones and stunts growth. Even in the case of matured bens, a lack of lime will lower egg production. For mature fowls, oyster shell or other inorganic compounds are sufficient, but not for growing chicks. Lime must be added in the form of vegetable foods. Vitamines and Minerals Heavy laying fowls require from three to four pounds of oyster shell per head per year. Even though the hens have enough protein and other food to produce a large number of eggs, they will cut their production down to meet the amount of minerals which they have for shells. A balanced ration does not mean merely supplying protein to balance the carbohydrates and fats. It also means supplying minerals and vitamines. * Vitamines for Winter - Vitamines should not worry the good poultryman ao much in summpr as In winter. Green foods antTsunshiue supply the vitamines that are more apt to be lacking In the winter ration During the early spring months theu« factors are apt to be lacking unleu* the poultryman takes special pains to see that the birds have green stuff aad tiiat they get access to gunshine. Alfalfa leaves will be a great help to supply lb* needs for green material.