Indianapolis Journal, Volume 52, Number 75, Indianapolis, Marion County, 16 March 1902 — Page 30

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THE INDIANAPOLIS JOURNAL, SUNDAY, MARCH 1 G, 1902. PART TTTRrR;

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ILLUSTRATED FASHIONS

ITH spring once settled, a remarkable display of tailoring will begin. Ladies tai!or5 have had a bit the worst of the fashions, of late, but they'll make up in a few weeks this spring for much lost time. Their output no far i-: characterized by more complexity than is usual, and by free us? of trimmings. Skirts show closely-fitted hips and habit back.. This Is a re vival of a style seen three years ago. and 1 a morr graceful cut than the old ?kirt. Usually the skirt is trimmed up the back seam, without pleats or extra fullness at the wa't line or directly below. It swings out gracefully from this point, however, and f!areg Rf-nrously around the feet. All the new skirts in whatever manner they are cut or trimmed have this outline. Drey tailor skirts have inside fiouncings of lace, k hiffon or silk on the lower half further to accentuate the slimness above. Kverything that ran Rive height and slenciernss to the figure is to be seized upon. All tailor Rowns are freely trimmed in some form or other, the plain untrimmed fkirt beim; now a back number and rarely cn. Some skirts are made with box-pleats, others with pleats all around, with spaces . OM I'AIt ATI VELY SiMTLE jetween stitched down flat to the knees, r.-here the material flares out prettily. ÜU hir.f,'. tucking, satin fold?, silk and velvet band.-, passementerie and braid are all usej. a few an- shown with linen trimming.-, the linen in open-work design or embroidered in self or contrasting colors. Circular flounces are quite at popular as ever and are tucked, trimmed with bands and decorated in various ways with fancy braid or embroidery. An attractive skirt is made with a hip joke, the pleats in the skirt below pointing up into this all around and be ing set on with an open stitch. This tkirt has the effect of large pleats made by a narrow inverted pleat, on which, in the center, ij sewn fiat, fancy braid showing slightly between the edges as the skirt swings. The yoke idea will find favor in all kinds of skirt? this season, as It helps along so well the look of clr-e tit around the hips. Jackets are short, ending at the waist lin In the great majority of cases. Some have short postilion ends at the back, a few are finished with a short basque frillshaped to lit the hips, but the very short jackets ending in a belt or semblance of a belt, are the prevailing mode. A few Louis models are shown in the very dressy tailor suits, and tne.-e u.-ually aro elaborately trimmed with fancy braid, stitched bands or embroidery f some kind. The fronts of Jackets are uu. illy Moused, much or little, as may he most becoming to the figure. In etamine and the silks much used for tailor gowns the blouse effect is accomplished by two ho-p)eats, one on either side of the front. Some jackets are a little doublebreasted, turning back in narrow revers when open. The back is close-fitting, quite plain if one likes, but often varied with tucks. Sleeves vary somewhat, yet the coat sleeve with a proper fancy flaring cuff seems likely tu prevail. More elaborate sleeves are seen in basque and Louis coats. One dresy sleeve in the eton blouse is especially pretty. It is open at the back from tin wrist up over the elbow, where it rounds In shape and is rilled with a puff of lace, fastened with loop of braid and round crochet buttons at the wrist. These extend to the end rf the opening, but do not fasten over the elbow. Collars are of all sorts and conditions. They are trimmed with braid and embroidery and are made of silk in black, white and colors, moire being a faoriu for this purpose, or of cloth in the delicate colors. Tailor gowns arc made in many materials, both l'ght-weight and heavy-weight cloths being available. Scotch tweeds. fancy mixed good!1, light-weight broadcloths, Venetians and cheviots are used for the le?s dressy suit. Ktumine, wool canvas and filk and wool sublime are for thin tailor suit and make up charmingly. Soft silks in light tints an 1 black and white materials are to be worn throughout the summer. Strired white fiannels and mohairs in gray, blue, white and biscuit are also to be used. Linens and madras are for wash tailor suits, and so are piques and cotton canvas. Seven examples of spring tailoring are presented in the accompanying illustrations. In the s-tnall picture ia a suit of biscuit etamine over white silk, trimmed with black lace and with white moire sprinkled wi(h French -knots. At the left in the second .ketch Is a gray wool canvas, whose scant rrnamentation consisted of flounces, turkir.p. herringbone tditching and gray reivet, the last in the belt. Beside this Is a light brown and green cheviot banded with brown and white velvet. Last in this group Is a summer model, a white flannel trimmed showily with black and white t?ilk. The first gown of the concluding rlcture was sketched In white cheviot and nirrow red serpentine braid. It sailor collar was heavy black lace over white satin. Next this are a biscuit taffeta skirt, self-trimmed ariUi ftUtched, Lands and a biscuit velvet

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jacket, a shades darker than the skirt, with laec collar and brown velvet belt and revers. At the right in this picture see a wedgewood blue broadcloth finished with black satin folds. As this and two of the other gowns hint, buttons often are treated as mere trimming by tailors, and rarely costly ornamentation they make of it at times. Carriage and afternoon wraps for spring are extremely fine. Among them are many handsome three-quarter and full-lengthy cloaks of black taffeta or of black peau de sole, some of these covered with black chantilly lace. Many of these cloaks are made empire and finished with a fichu of handsome cream lace or embroidered batiste. Light-weight broadcloths in white and beige tints are also used, this style usually being covered with applique of taffeta and narrow silk soutache, In a shade darker than the cloth. Plain dust cloaks of black taffeta are finished with triple cape and stitched in white. Pongee cloaks are seen, and usually are trimmed with Lands of Oriental and Persian passementerie. Handsome lace collars are much used as a finish, but fichu drapery seems more stylish. Sleeves , are either bell-shaped or finished with puffs of some fine material. A handsome empire cloak seen was white satin, on which appeared ä black velvet design worked with gold threads and black beads. It was further ornamented by insertions of cloth of gold scattered over with black velvet dots embroidered in gold threads and beads. The whole cloak was richly edged with narrow white lace'ruchings. An empire cloak of black peau de NEW TAILORMADES. sole appears In the last of to-day's pictures. Black silk braid and white lace, the ends of the latter finished with black and white chiffon quiiling. .trimmed it strikingly. With not many exceptions, the more handsome spring wraps and bodices are adorned with collarettes, fichus or berthas of lace or Mexican drawn work in white or ecru. Mexican drawn work will be on many summer gowns, and trims up a costume beautifully. Tiny rosettes of narrow ribbon with rhinestone centers are. used for garnitures on skirts of fluffy material. A very effective trimming for lightweight flannel blouses is a band of embroidered linen, which has replaced the coarse lace or taffeta bands so long popular. Pretty striped wash flannels are made in shirt waists, trimmed with a few tucks, or left plain. The latent shirtwaist model show the yoke back, more like the waist worn several seasons ago. Fretty waists are made of organdie in plain white, beige, gray and some of the smaller flowered designs. The material Is a little firmer this

111 I, III pii m I (lit Wpi4f M 1 fill WSfwi

SHOWIER TAILORING AND A CLOAK.

season than in former years, makes up very nicely and is- not so perishable. Tretty white Louisine satin waists buttoned down the back are trimmed with bands of the same satin embroidered in tiny flowers, buds and leaves, or in Russian designs and colorings. All-lace waists are shown, these usually finished with elbow sleeves and worn over a delicately colored or white corset cover. The lace is white, cream or deep ecru, and preferably of the heavy meshes. All-over embroidery in linen color and white is also very swagger In shirt waists, which button in the back and have elbow sleeves. Crepe de laine is one of "the new spring fabrics. It Is a very soft, silky material, with a slight crepe finish. Gray Is its best liked shade. It appears in many of the advance models freely trimmed with heavy ecru gclpure. Dotted muslins over silk are very much In favor. Sometimes flowered and striped silks are used for foundation. Soone of the new silk for venin wear

have gilt stripes, actually tinsel. They are very narrow, but go well with the cloth of gold applications and flowers that arc used so much. New grenadines are more like lace nets than anything else, they are eo thin. They are striped and barred with satin to give them a little body, but the most expensive ones are In broche patterns. Veilings arc very open in mesh and exquisitely dainty in color and silky finish. Etamines in wool, silk and linen are a conspicuous feature of dress goods. In linen they are especially attractive, as the loosely woven texture makes the material much more comfortable for summer. They may be made over a colored silk foundation, or may be worn without any lining. New York, March 14. PSYCHICAL RESEARCH.

Kinds of Act Investigated Erery Religion Fall of Them. Rev. Dr. Minot J. Savage, in Ainslec's Magazine. The Society for Tsychical Research was organized In England in the year 1SS2. Its j first president was Prof. II. Sidgwick, of Cambridge. It is well known that he U one of the great ethical writers of the age. He challenged the common sense, the. intellect and the scientific knowledge of England by the statement that It was a "scandal" that such alleged facts should go so long without any serious attempt at investigation. He was president of the society from 1SS2 to ISM. He was followed by Prof. Balfour Stewart, F. R. S., who held the position from 1SS5 to 1SST. Then from 1SSS to 1S92 Sidgwick again took the presidency. In the year 1S93 the Rt. Hon. A. J. Balfour, M. r., F. R. S., was president. He was succeeded by Frof. fWilliam James, of Harvard, for the years 1S94 and From 1896 to the position was held by Sir William Crookes, F.-R. S.. the inventor of the famous Crookes tube, which was the stepping stone to the discovery of the X-rays. During the year 1900 Frederick W. 11. Myers held the presidency. The present president is Dr. Oliver Lodge, F. R. S.. a prominent member of the British Association for the Advancement or Science. These men are mentioned as indicating the kind of persons in England who have been willing to enter upon this work. The society in this country was organized in 1S95. After a time it was found better to make the American society a branch of the English, so as to give Its members the advantage of the work done on the other side of the sea. One of the first, and as a preliminary one of the most important results of the society so far has been to make the study respectable. Under the shadow of these great names a man can look into these things without having his sanity impeach', d. Vi-.od rocMy." to be sure, has is yet no place tor it. and one's friends may regard him with a tolerant smile, but he can Investigate as much as he pleases now without being regarded as anything worse than "peculiar." There are many reasons why these matters should be studied. There are thousands of people in the modern world, to speak within limits, who are accepting reports of such stories as true, and who aro shaping their lives by the beliefs whichr are connected with them: It seems to me clear that the matter involved compels us to choose one of two alternatives. We are here face to face with the greatest truth of the universe, or else with the mo?t lamentable delusion, one or the other; and I. for one. cannot conceive that there is any other problem more important to be decided upon. The kinds of facts which constitute the subject matter of the society's investigation are not at all new. Reports of happenings of this kind are inextricably bound up with the origin, the contents and the history of every religion on the face of the earth. Indeed. It is hardly too much to say that they are the visible roots out of which the religions have sprung. They are the credentials which have been offered to authenticate all the revelations. Every religion is full of them: every Bible Is full of them. In making this statement the Hebrew and Christian religions and" Pibles are not excepted. ADparitions, visions, dreams, voices, spiritual and mental exaltations supposed to b connected with the communication of divine truth, transfigurations, levltations. annunciations, warnings what are these but purposed facts woven through every warp and woof of all the religions? . They are of precisely the säme kind as those alleged facts which are asserted to be taking place to-day, and which It is the object of the Society for Psychical Research to investigate. These alleged facts, then, .are not new. Sporadic cases have been reported from all over the world and through all time. Preventable Epidemie. Philadelphia Times. Typhoid fever is at any time much more to be dreaded as an epidemic than smallpox, and yet it seldom excites any such popular alarm. There were 101 new cases of typhoid reported in the city last week, an increase of eighteen from the week before, while the number of new cases of smallpox was but sixty-two. a decrease of one. We hear much less of the former, but it is much the more alarming of the two. Both are preventable diseases, and their prevalence is discreditable to a modern community. But the prevention of typhoid depends to a great degree upon municipal action, while protection from smallpox is entirely within the reach of every individual. Vaccination confers such nearly certain immunity that no intelligent person, under ordinary conditions, need feel the slightest fear of exposure to smallpox and the foolish panic which it occasionally creates is without excuse. A dread of typhoid would be much more reasonable, for immunity is not so easily secured, and exposure to its insidious poison not so easily avoided except by extreme care. The Mother. !?he will rmfmb(r when thy forget I knw it so in the hour I died; The oil was touched an J the candles set. Ami the woman I worshiped sobbed heMfle; An1 the friend I lved and had Unified Hid his face where the tears were wet. An J th motheV who bore me spake no word. lut the break of her heart was the last I heard. Oh. life wis pood In the world I knew Shall I be ad thrt they find it uch? .ly friend hath painn- him a friend as true The wife of me thrill to a new hand's touch; tOh. but the dead forgive so much!) Tears are forgotten and grief Is through. Av.i the mother who bore me only she Hide her face on the grave of me... TheodosU Garrison, in the Criterion.

OF INTEREST TO WOMEN

WHY T1IC CLtll TAULi: I'LHASCS jii:. ih-:tti:k tiiax at homi:. The Harmonizing; of Color in Dress a Fine Art Little Understood The Club Token Seriously. Men are always boasting of the good things to eat which they are abl to get at their clubs, gays Kate Masterson, in Collier's Weekly. The growing generation boasts not of mother's cooking, but of the club chef's. Many women affect to disbelieve in the perfections of the club cuisine until they have the good fortune to lunch or dine at one of these masculine retreats, w here they speedily become aware of the fact that, while feminine touches may be missing in the way of rose candle shades and violets strewn upon the cloth, the service 13 unimpeachable. Club service is rarely showy; there are no bow knots on the French chops or lace paper frills under the potatoes, but there Is a solid excellence about It that makes Itself felt. Dishes that are supposed to be cold really are so, and hot ones are hot likewise. The good quality of the bread, the butter, the soup, at once Impress themselves ur.mistakably upon the diner, and the unthinking might wonder at the unusual charm of it all. In reality the reason for all this lies mainly in the fact that the steward, a man, caters for men, and the chef, who is also a man, cooks for them, ßut above all they know that the dishes must meet with the approval of him who orders them. At his club a rnan Is never afraid of the couk. Men are many times more particular as to what they eat than women. For women are not particular at all hi this direction. They are impressionistic in their culinary tastes as a rule, and know very little aboutthe aesthetic side of gastronomy. Oddly enough the best women cooks are not epicures, although they are proud of their achievements and of the appreciation of those who enjoy their triumphs. But cooks taste as they proceed with their work, and then dine on bread and tea. In reality the much-talked-of club flavor that men declare they can never rind elsewhere consists of extra seasoning. But it must be borne in mind that clubs really get the very best foods that come to market. The hotels come next, and after them the chefs of private individuals are served. But the club stewards are keen on the subject of excellence in quality and are the first on hand at the markets, besides having contracts with the dealers that they will have the first chrdce. It seems somewhat sad that these strictly masculine establishments should excel in their gastronomic endeavors conducted as they are entirely by men and for men. Kpicureanlsm Is confounded by many women with the gourmand and thty class it among Ihe masculine vices. In reality epicureanism comes very close to being a virtue. Most homes cater to children as well as to adults, which would preclude the advocating of club cookery for the family table. But there is no reason why the task of catering to a family should not be considered as important, or at least as interesting, as it is evidently regarded in the clubs. The club will always rival the home until some woman of influence begins to make a fad of housekeeping aesthetics. The trouble is that in nine homes out of ten this branch of work Is left to domestics who are hired to perform manual, not mental, work and are paid accordinsly. A cook may be perfectly well able to proceed with the technical task of preparing a roast, an entree or a sauce, but she can hardly be expected to pJan the assorting of a week's menus, the proper combinations of dishes for breakfasts, dinners and luncheons, and. above all, the avoidance of repetition that deadly fault in the routine of the dinning room. It has, of course, become quite clever nowadays to affect a disdain for the details of housekeeping, and women who cannot afford housekeepers or chefs to look out for this branch of the home management usually let it go by the board, and when confronted by the ever recurring question, "What shall we have to eat?" dispense .with it many hundred times in a year by ordering steak and chops, which appear on the American table with deadly regularity and have come to be regarded as our national foods. Until women begin to make a serious enjoyment of this branch of home making, as they have of many far more laborious pleasures, they will always fail to succeed in ousting the club cuisine from its place in masculine estimation. It will ever loom upon their horizon as a haven to which the. men of the family may betake themselves with haughty joy in case of any small domestic jar. The trouble seems to be that despite our cooking classes and most excellent cooking teachers and lecturers there is too much attention given to the chemistry and the hygiene of gastronomy as well as the practical carrying out of methods to the exclusion of the aesthetic side of the subject, which is its spirit. Once women become impressed with this idea there will be a mammoth revival in the lost art. Hnriuonl Ingr Colors In Dress. New York Times. Verplanck Birney, the artist, made a suggestion the other day which may give some woman just the idea' for making money that she is looking for. "The great trouble with many women's gowns," he said, "is that they can never tell, when they buy the goods, how It is going to look when made up. Cloth of any sort when lying on a counter in the piece and when cut and fitted over the figure looks entirely different. The woman who dresses well counts probably an entire half of her costumes as utter failures. One hears her complain continually that she is so disappointed a certain gown. It looks so dilierent from what she expected. This is not because the woman necessarily lacks judgment about dress. It is simply that she does not possess the foresight cr imagination to picture the goods as it will look in mother form; which, indeed, is a thing olten impossible to' do. "The case becomes more difficult when one attempts to combine colors in a gown. The proper proportioning of the colors is a most important consideration here, and one which many overlook entirely. Two cloths may look beautiful together when lying side by side on the counter, and may not set each other off in the least when put together In a gown. "This is because they have been combined badly. Often, too, an entire gown is made unbecoming simply by placlng the wrong color next the face. Or the figure is destroyed by placing the wrong color around the waist. "Moreover, It is a fact that most women have no idea of what looks best on them. Some think they do, and for them there is little hope. There are others, however, who recognize their defect and who complain constantly that there are so few shades they can wear. That they so seldom find anything really becoming to them. Often this is merely because they never think of the shades they could wear to best advantage. A woman with light hair, partieularly when it has a red tinge, will cling to different shades of dark blue for her street gowns. She imagines that blue is her color.' Sometimes it is the very one she should avoid. It sets off any defect In her coloring by sharp contract, whereas many tints in tans and light brown would harmonize with these and tend to soften them. "Now, all these facts should open a broad field to a woman artist. I say a woman, for women are in general much better colorists than men. And a co'.orist Is what is needed here. A woman with a good eve for color values and effects could build dp quite a business simply telling other women what their best colors are. showing them how cloths will look when made up and demonstrating how an unbecoming piece of goods may be made to suit one by adding a touch of another color. "I do not mean that this artist shall be a dressmaker, or even a designer of gowns. There are plenty in both these fields. She Is to be simply a colorist, and a good one. In her studio she should have mirrors In all positions, so that her patrons could ee themselves in every light and from every tide. Here women could send the good? which they proDose to have made up. The artist could drape it over their gures. and give them a good idea of how it will appear on them. She could explain to them why goods figured in certain ways made them look too stout or too tall, and what colors should be avoided for the' same rea.on. She could show t22m how to make aa un

becoming gown attractive by wearing another color around the neck. She could suggest what trimming would look- well with any cloth, or when these have been chosen might suggest how it should be used to set the gown off to best advantage. The woman of moderate means would find one interview with such an artist invaluable. In :t she could learn all the Fhadcs she could wear and how to wear them. For instance, white is very becoming to some women when worn as a collar, and is just the reverse when worn above the face in a hat. These are thincs which it is not Fafe to leave to the dressmaker. for good dressmakers arc not necessarily good colorists." Summer Dress Good. New Tork Commercial Advertiser. Alpaca is a material which will make many spring and summer frocks for morning wear;' and it is a fabric which is capable of being made very smart looking, while its wearing capacities are endless; but the newer kinds with smooth, silky surfaces are neither so durable nor so dirt-resisting as the coarser kinds; they quickly begin to look greasy. Toint d'Arabe and linen laces arc the most effective trimmings, care being iaken to avoid an over-trimmed appearance, which Is fatal to a good effect, for simplicity Is essential in such a frock. Some of the new alpacas in light grounds are spotted and sprigged with riowers, and look very pretty. Flowered delaine is another old favorite which is to come back again to us. Delaine is a capital material for young. girls, being inexpensive yet sufficiently dressy looking; it hangs softly, and should be made up rather picturesquely with lace or muslin lichu, Romney sash waistband and full-fjathered kirt. Spotted fabrics are to be the mode; but not so much as flowered effects, muslins, tabarets and thin silks either woven or embroidered with sprigs or sprays of flowers. They are well suited to the modes of by-gone days, which are being revived on all sides. I'illlne for Layer Cuke. New York Evening Sun. Of fillings for layer cake3 one very good one is made bj' boiling together one tablespoonful of butter, one-half cupful of sugar and three-fourths cupful of cream, and when it threads adding four tablespoonfuls of burnt sugar and enough vanilla to flavor. This should bo allowed to cool before being added to the cake. For a maple sugar rilling scrape half a pound of maple sugar into an enamelled or porce-lain-lincd saucepan; add half a cupful of milk and stir over the lire until it threads. Take it from the fire and pour, little by little, while hot, into the whites of two eggs which have been beaten to a stiff froth. Whip all together for a few moments, and spread lightly and quickly between the layers of cake. The color should bo rather deeper than cream. A fruit tilling is very rich and is made thus: Boil one pound of sugar with enough water to dissolve it until it threads. Four slowly Into the whites of four eggs which have been beaten to a stiff froth. Beating steadily all the time. When all the syrup has been consumed, add one-quarter of a pound of shredded citron, one-quarter of a pound of chopped figs, one-half pound raisins (seeded and cut fine), and one pound of blanched and chopped almonds, stirring the fruit into the icing gradually.

The liest Way lo Color Easter Egrgrs. Ladies Homo Journal. Trocure packets of aniline dyes of -the various colors you desire; pink, light blue, pale green, yellow, crimson and purple or mauve are effective. Dissolve the dye in hot water and boil the egjrs in It until they arc colored he shade desired. Make a large nest of moss, or of green crepe paper cut in strips If you cannot obtain the moss, and place tho eggs In it as a centerpiece on the breakfast table. If you wish to give each child one epg as a keepsake have a little nest by each plate with the egg in it. IN THE GOSSIP'S CORNER. That was a queer thing at Frovidence the other day when the schooner Fred Snow was wrecked at her moorings. As the tide ebbed a pile pounded a hole in her bottom and she slowly filled while all on board were asleep. The captain and crew would have been safer in a torm outside the harbor. As it was, they barely escaped with their lives. XXX Old salts along the coast will shake their heads dubiously over the accident and will cite it to wondering "greenies" as another evidence of the unlucky character of the whole Snow line of schooners. I remember well the old William O. Snow in her prime. She's dead now, and she had all sorts of mishaps while living. Once on a trip down from Main with a load of lumber she started a butt in a smooth sea and with a fair wind, and was towed into Philadelphia with a tug on each side with chains passed under her keel to keep her from sinking. She was repaired at Birely, Ilillman & Streaker's, just above Cramps', and loaded coal for Boston. Three days after sailing she was reported hard and fast aground at Barnegat inlet, on the Jersey coast. Tho following summer she rolled her masts out In a calm in the gulf Ftream. She was In two or three serious collisions in her time and finally went ashore in a fog off Montauk and was lost. xxx The Luella Snow, another of the line, also lost her masts in a calm at . sea. Once she was struck by lightning off Chiricoteague, on the. Virginia brach (I saw the same thing happen on the old Maj. William II. Tantum, now long dead, at the same point); she was ashore on the Uatteras Diamonds, and once while coming down from Maine with a load of lime she sprang a leak and nearly burned. She, too, was lost; I forget where. xxx The Grace Snow was another vessel of this fleet that, within my own knowledge, was a sacrifice to Neptune, and I know, too, that of the entire number of vessels, some seven or eight, that fifteen years ago flew the Snow flig not one is now alive. An old barnacle told me solemnly at Norfolk, at the time the Luella Snow rolled out her masts, that the reason the line was so unlucky was because the owner was a Maine Prohibitionist and all his vessels were christened with spring water. Be that as it may, they have been fated ships, for if the. oldest the William O. Snowwere yet alive she would be scarcely more than twenty years old. xxx I am informed, on very good authority, that the four new British stamps bearing the alleged head of the King are to be withdrawn. It is said the old issue already is on sale again. Tho principal objection to the new ones is that the royal features were designed by a foreigner. To this is

AVENUES OF INCOME. BUhop Bags I understand you are & devoted laborer In the vineyard, Mrs. lau. Mrs. Danbr Ohl y, Ladod Blap; Iever mm a game of euchre given for tho church.

I Little Lessons hi Economy Economy is said to be the por man" wealth. The - Intelligent and conscientious home-keeper of the laboring man will secure surprising results with her seemingly Inadequate means, supplying more nourishing and appetizing dishes than her wealthier neighbor, because ahe has learned to make Intelligent use of what said neighbor throws away. In many families a casual Inspection of the waste box will show a greater amount of food materials thrown away than is consumed at the meals. Bread scraps, bone of cooked and uncooked meats, fat of various kinds, bits of cold meat, cold cooked vegetables and cereals, sour milk, scraps of cheese, all these constitute the fragments the provident housekeeper utilizes, so that nothing be lost; while, on the other hand, the indifferent cook, or ore lacking in inventive faculty envies, but fails to emulate her good example. Many housekeepers tin more through want of knowledge than want of interest, and to these every little grain of knowledge or practical information from more experienced workers falls on tertile and receptive toil. While we do not advocate "eating potatoes, skins and all," like the maid f;om Donegal, it is a fact that the poorer class, who subsist so largely on white potatoes, throw away a large percentage of the most valuable iart of the vegetable with the parings, and it is no exaggeration to say the careless cook who pares a good thick slice of potato with the skin wastes at least one-third of the quantity necessary tor a meal. This is an example of the "little foxes that steal the grapes" and make the problem of domestic economy so wearisome and discouraging in hundreds of households. The following suggestions may help the anxious housekeeper to develop a "faculty" tor which some women have won a reputation; that of being able to make "something good out of nothing." Left-over Pieces of Bread. Slices which are left after a meal may be trimmed and cut into uniform shape, such as small circles, triangles or oblong pieces or into little cubes for croutons. These may be toasted and used for such dishes as require pieces of toast eggs and cheese preparations, various minces, etc., or for garnishing. The croutons will answer for soup and salads. Even the crust can ba made use of. Dry them so they may be easily crushed and rolled, sift them and leep them in a glass jar until needed for breading croquettes made of dark meats, stuffing tomatoes, force meats and steamed puddings with suet and dried fruits. The apparently hopeless bits of bread crumbs will answer for stuffing, breading, " various kinds of bread puddings, scallops and bread sauce. Tough Ends of Steaks. Instead of leaving them attached 4o the steak when they arc broiled and having them rejected at the table on account of their toughness, cut them off, leaving your steaks in much better shape in consequence, and Ferve as Hamburg steak, meat cakes, bails or scallops fcr breakfast or luncheon. Hamburg Steak. Remove the fat; chop the meat very fine, rejecting all the gristle possible. To a pound of meat add a level teaspoonful of salt, a teaspoonful of onion juice and quarter of a teaspoonful of pepper. Mix all thoroughly, then form into small flat cakes an Inch thick. Dredge with flour and saute with a little melted suet. added that the head faces the wrong way. As to tho resemblance, the King should not be so particular nor should the people. Nearly all of the late Queen's portraits on stamps were utterly unlike her. Most of them were idealized from a bust made nearly half a century ago. The only accurate likeness of her Majesty appeared on a Canadian revenue stamp the well-known "bill stamp." As to the way the King faces well, we are somewhat particular ourselves about the direction in which our great men on postage stamps look, though wo exhibit great complacency over the fact that many of their profiles are out of joint. But our stamp work is high art compared with that of most of the European countries. Franklin, Washington. Jackson and some of the rest are looking to the west, and, for that matter, so are most of the rest of us. I am hopeful, however, that the forthcoming series of American stamps will give us full or threequarter views in the portraits, for the sake of greater variety. It 16 also to be hoped that the color scheme will be changed, especially in the high values. Taglicher Evansville Demokrat judicially asserts: "Die Tillmans, Untel und Neffe, haben sich mit 'Ruhm bededt." I concur In this sentiment unanimously. I don't know just exactly what "Ruhm" i3, but they seem to have covered themselves with it, good and plenty. xxx A young married woman living on Highland avenue is thoroughly glad that winter is goneor at least that the snow has disappeared. She and her husband occupy a second-floor Hat, with a side entrance, visible from the street, for the use of domestic purveyors. On the little railing that surrounds the balcoriy of this entrance the dairyman has ben wont to set the bottles of milk that he delivers early e-cry morning. One morning during the last snow she left the bottles out a little later than usual, and while about her household duties was startled to hear something come thumping against the side door. Hurrying out, she saw several small boys about to fire a second volley of snowballs at the bottles. She scolded them vigorously and rescued the lacteal fluid. Next morning she found the milk receptacles lying shattered on the balcony. This happened several mornings before she was able to arrange with the milkman to have the bottles delivered in a safer place. Tho little imps had been unable to resist the temptation put in their way by eo fair a target, and the housewife's scolding had imparted to the episode an air of ad-

ome Practical fihCrtinnfn I How t Kcnnotnixc in IVm.. for tho Family Tuhlc by Mkinii the .Vosf of What 'trur. J

kcrjrrs A'nnn 4 ".rfj. overs. ' . or broil. When dor.t: th v in the center lik a e!M,r,.ii. -u,it .- much cooking 1.1 ir.uke t!.. m l.r l. cry and tasteless. Baked Hamburg Ftak. This rr.ay t, served for lum h or for im.it in:;rr .it , rcr. lor a family f tw,j ti.o , f t Mcak, augmented I y ad!itio:i of r crumb's and hard-boi'. d c?:. will b llcient, otherw ise i;u w.ne tr.c tr.:;tv . finely chop? d beef from tho u-. ! .r c.f the round. To tne ar.d r.:.--:;-.'.f j.o-,:n :5 , meat chopped add a pir.t of tta'e tr.i crumbs irofui.td with r..;:k. So . with salt, pepper, a little srr tzr.z r .i-.i onion juice. Place a square of bütfr-i paper on a b"ard and syrcad the meat r .xture oat in this. Ib moe ti.e t-l.-.'.'.s !: four hard-boiled a:;i jl.ice th :n e-i to end acroiS the l.iyer -f me:; re'.! covering tho eggs well. Place it in ar. a?a:e baking pan with the j :ip. r i;r..i . rr.e'.h. Have strained hot tomatoes ?rac..:. t i t;th cnion, parley, pepper a::d salt a:vl a hr?spoonful of butter; pour a UUl- ever V roll and bake in a quick ov u for tw.-r.ty or twenty-five minuti s. Ba-te fro.-; -,y with the r-aucc. Serve with tho j-aucc i 1 around the roll. Carve it in j'.iccs anvci throll. What Use to Make of Cold C reals Thrs left-overs perplex th houewife j- rhajs rroro than any other thing and yet th y ar. the easiest to dkposo of. Many coks a '. i them to the fresh made oa the follow!: morning, but if the quantity ia consider ib:$ it. may bo mado into a steamed piul'.-.nr. and raisins, currants or any dried frnlt AudeU; or, molded In a square p. in and when cold sliced and fried like c rr.-:r.r.i mush and served with maple syrup cr under poached eggs for breakfast or lr.ih. Cold oatmeal, wheat preparations ar.d r:t make delicious griddle cake. IIorr.!:.y, farina and riec may be mad into croquettes or balls and served as vegetables. Cold Vegetables. These do i.ot so-r. 1 very appetizing, but may be transfer rm d into many tempting dishes with a little thought and good taste. If but a f-p""n-u be left over thi may go into the i-rn-i. A spoonful of peas, string beans, a .;r:vt, turnip or beet, if cooked plain, may ho added to clear soups, the large votaK. s cut into cubes or shapes. Other vg tables may be added to vegetables or cream so;;;--.-; peas, tomatoes, beans cr a boiled p-.t. to will improve a plain omelet. Several leftover vegetables may bo combined In a ragout or vegetable croquettes or made into a salad. Cold boiled turnips, onions or even boiled cabbage may be rubbed throuch a sieve and made into a cream soup, a little tapioca added to give it body. Utility IMe. Heat two level taMep.,onfuls uf butter or dripping and add a tal.l. -spoonful of minced onion. When brow a stir in two level table spoonfuls of r.ui; stir until it bubbles, then add a scant cu;i of water, half a teaspoonful of 5-alt. a dash of pepper und a tall ( spoonful of Worcestershire sauce or two table-spoonfuls of catsup. Let it boil up, then add a cup of cold meat, chopped fine. Iet it co-"k for ten minutes well covered. Putter a taking dish; sprinkle well with coarse bread crumbs; put in the meat and cover well with cold mashed potatoes, hominy or rice. Urush with milk or melted butter and bake for twenty minutes. Copyright by J. B. l'mkham.J enture that brought them out early every morning to exercise their skill. xxx One of the leading candidates for treasurer in Friday's primary was going homo in a street car after the theater Wednesday night, and, as is usually the case with, the cars at that hour, every available inch of standing room was takeix. The candidate btood with fceveral dozen others. Two women signaled for their street and ttartc-d, to leave the car. As she was squeezing past the c. f. t. the long geld chain worn by one of them became entangled with his button and each effort to make a rfiscennection seemed only to make the entanglement worse. The car was waiting, tho other woman was in th ttreet wend rir:g what was keeping her companion, t) crowd, or all of It that could see, w.u laughing, and the candidate and the owr.:-r of the chain were visibly and inTeaj-lngly confused. The conductor admonished has!-, but there was no undoing the go'.uen fitters. The conductor again counseled speM and the candidate resigned himself to I ii fate. "This isn't my ttreet," he tuid, ' L 1 guess 1 might as well get off." And 1 -j did. gingerly keeping up the t'.jc k of t!.o chain as he followed his c-ptor liorn the car. And they hadn't been introduced, rjth'r. Tin: t; .-.u AllOMATIC "VVIIITIM;. A Test f Aftcr-U.iistencc Written W'ord. Rev. J. Minot Savage, in Ainslec's Mc-gi-zinc. "Wars ago, a worlJ-famouj r..it:r.il:.-t cam, to Bo.-ton and hliwr.! a eo jr.-- . i lectured bt fore; the Lowell lm-titute. n- i. i been trained in his outh a a !erg:: of the Church of lli.zh He to!.' Ii., t.'.it in his early lile he j.-nk d rt-r these matters v.ith mn; mpt. but had b a startled ir.to makii.i; tlvrn a. study peridural expedience. 'J he r.-u!t of u that h'i and other Irb nds orn!z--d a. Ck' COmpO.-id Of MXLe. n -". ie. They .r ' 1 sittings evi ry week w h n they wrre n London, during a period of seven .tr.. There was no ene ;o.-.- r.-ii.g m-.:iurr!. -t: 3 powers in this circle at th Urne wh:i 1 1 . y oegan their s-ittiiiir; lr.it as they wer.t psychic powern or e ry d. s ripti' -n v. vr j developed within the limits ot thir ev.;i membership. Among the.-o Mxt-t.n ar" 1 - names of people k:.(jvn .-.11 ovr thr .:., and who would be readily r - t. prized jf I should mention th-m. it w..uld -..rn Jik- . chapter out of the "Arahl m NU:,ts i: I should detail the thir.-.- wnie-h thi.a list told me as having ceurrei at ti. .r sittings What I have said is o.Iy an expl.c.at introduc tion to eir.e little im id :.t wl. I wish to detail This naturalist him.-. If 1came an automatic wiiUr On. m r:.l r -f the circle had a brother who w i- an !'..- r in the army They had talked over t. things, and the brother had ptonvi.-'d V. if he died tirs-t he would trv. If p M!v . t communicate. This gentleman e-air.e 1 the private room of the i.aturali.-t ..; ! -y and said, "l w;sh .j woi;. s-,- it e 1 pet any writing." J did not ft, i like :i. but as a matter of ae coinmod aU :i .-.it down and took paper and pen. 1'retty 1 hib hand bean to move, made 1 e-rt.Kii meaningless scrawls at :;r?t, and then ! -- gan to" dring letters toyeth r in the : r: j of words. As. however, he l,..ked 0:1 wit he had written, it s. emed to him with I any meaninc. He told nie that if they w. : words at all. they wre not words m a:. language w;th which he was ac.4uair.te 1. The friend aked him what he had tained. and he remarked, carelessly: 'Oh nothing. It's nonsense: at anv rate", it ha no meaning to me." Whereupon, the frie::i himself came and looked over the pj; .r. and started with surprise. He tuald: "r-r-haps it ha r.n nuar.ing to you, but It hn all the meaning in the world for me." Ani then he explained that this brother. Vh.i at this time was dead, had made up certain words out of his own head. Thev were n.-t words In any lanpiuuf. but thev were arbitrary arrangements of letters "w h'.ch appeared like' words. He bad given the 10 his brother, and hail j?tld: lf I can ever come to you I will bring these as a te?t. If 1 do not bring thorn, you lued not behexe it is 1." And here the naturalist, in ab.-lut Ignorance of these facts, had reproduced Ahe Identical combinations i-f letters which the orticer years btfo-e had made aa & proposed test lor Lis brother.

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