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Show Thursday, November n J w vTti ntm nftf TIT A I J HiK LfctU BU.PI, Lfllli - FLAT FURS TRIM VELVET FOR FUR-TRIMMED cloth coots are hitting hit-ting the high spots of the mode this season. The term fur-trim "doesn't mean anything" until one sees the coats themselves, and then well, It means so much of daring originality and unusualness one gets a thrill of something different" at every turn of the mode. Of course the long haired furs are wraptpous and very decorative and good style, but for pure unalloyed chic the flat furs are carrying a tremendous share of the honors. Stylists are paying pay-ing attention In the fashioning of many of the newest coats to such furs as beaver, raracul. (trimmer, astrak- Two Attractive Fur nan, shaved lamb, seal, registering Intriguing In-triguing novelty i In spotted effects which feature calf, zebra, leopard and other curious pelts. Not all thfi noveltv Interest, hovor ever, centers In the furs and the ma- 1 terlals they trim, for In their styllnij every tricky little device Is Introduced Intro-duced that imaginaticn can conjure. As an example of artful fashioning note the cuff of gray astrakhan on the clever coat of English cloaking to the right In this picture. What a clever touch the buckle and belt of cloth Imparts Im-parts to the deep fur cuff I The Ions stole collar of seal on the other coat with Its matching cuffs also interprets the best and the newest In fur trimmings. trim-mings. Perhaps it may add to your enthusiasm enthu-siasm to know that these nifty coats are being worn these cool autumn fa w s Wi lh.tr r a st s r. m i'iVV.j,.-- 1 JII ii IV A Corgeoua f.veoing Wrap. . dkjs by iwo of Flolly wood's most charming screen artists, Allcen Pringle (to right) and Dorothy Sebastian. "Nuff said" when It comes to Identifying Identify-ing them as "last word" styles. Sneaking of fashionable Hut furs, have you seen tho latest moleskin dyed a dainty bete to match, the suede-fin Isl ed cloth which If trims? Here's a cunning Idea in coat styl tng. namely the bordering of the coat all around the hemline and up am! down the front with spotted 'leopard And ob ye! about he ne'v ctiin el lara lined with thin fur, some of them Baring loc; scarf ends bordered with CLOTH COATS; EVENING WRAPS the fur, they strike a new note In coat styling., , No handsomer evening ' wraps are being shown this season than are those made of sheer velvet How about those alluring creations of gold and silver cloth, say you? Well, If yon simply cannot choose between a wrap of sheer velvet and one of gorgeous gor-geous lame brocade, why not have both? Let it be a two-ln-i.ne proposl Hon of velvet lined with metal cloth First you wear this side out and then you wear that. A very economical way of arriving at luxury. It would seem. ,- Many a woman of fashion If doing jusl that, ordering mode or b iy- - Trimmed Coat. Ing ready-made If she patronizes shops of distinction, aft evening coat or wrap which Is reversible. ' Some women are even clever enough to make their own evening wraps. There's a great deal can be done when one has a "knack" of sewing, for aftei all, the beauty of the new velvets are enough to Insure the beauty of the evening wrap made either at home or abroad. Seems as If the supple new velvet! fairly coax to be shirred, which of course calls for many yards for the making of a garment. The accom-pauylng accom-pauylng Illustration demonstrates the effectiveness of shirring. This wrap, which Is a Paris creation. Is an exponent ex-ponent of all that should be In the way of styling gorgeous velvet. The majority of velvet evening wraps emphasize an Interest In dees - ; - ; . Kir T armholes and flowing sleeves. The more elaborate modeis sometimes display dis-play sleeves of metal brocade inset Into the velvet body of the wrap. Another An-other handsome version ts that ct the evening coat ail of velvet, the sleeve elaborated with an all-over patterning of gold braid or embrol.lery. At any rate the Importance of decorative dec-orative sleeves is very evident In the mode. Likewise fur trimmings are acceuted, and If not handsomely furred, then luxurious ostrich ctrflan enhance the evening wrap. JULIA r.oTTOMLET. 0, 127. Weattra Newopapcr i;nloa. a I : a a icTheKitchert I Cabinet oooooooooooooooooooooooo (cX tn. WHMn Nwptr Union.! "Ta men who ar aot aatlafled Art the men who aet the pace The men who do not meet defeat With calm, contented faoe. The men who labor on and on With mlnda and fingers skilled They are ihe great nnaatlsfled Who plan and fight and build." SOMETHING ABOUT FOODS The toothbrush campaignsi tn our schools are splendid things, and very Important is the frequent, dally nse of the brush. However, any dentist will tell us that decay Is frequently a mnt-terof mnt-terof Inner weak-cess weak-cess In tootb structure as it Is a matter of surface erorlon.' So, even well cleaned teetli do decay, because they are not strong ly built, sound, and durable. Unless children are given the proper food during the years of tootb building build-ing they will not have sound strong teeth and no matter how faithfully they nre scrubbed, decay will get thetu before they reach even middle age. -, For building sound teeth and bones, children need from their infancy a diet rich In calcium and mineral salts Good milk supplies these materials and It should be a regular daily toot through the entire childhood and until the last permanent tooth Is cut. Whole wheat, bran, graham: and rye in breads should be given the children Instead of white flour. Toast, sweibacb and crusts are recommended, as they must be chewed vigorously and this exercise Is needed for healthy gums and teeth. The average child must be forced to eat certain vegetables, preferring pre-ferring potato and gravy with meat Vegetables should be eaten every day carrots, cabbage, rutabagns, spinach, lettuce and cress as well as all other vegetables in season. They contain the valuable substance called vita- mines which build up the body and the mineral matter In such foods supplies sup-plies the teeth and bones. Another Important food which rhould be given daily is fruit Apples are one of the best, oranges, grapefruit grapes when In season are known to be highly Important Im-portant If father makes slighting remarks about food. It Is not to be wondered at that son will have the same feeling and be denied the food that Is absolutely abso-lutely necessary for growth and health. Seasonable Dishes. , . If you are short of jelly try making some of rhubarb. This is the time of year when the pectin Is well developed de-veloped In it and I VZf 1 thejetiywiu I aw 1 tn,cken- Wash sAVaaai-" the stalks and cut It up without peeling do not mind if It is stringy. To every pound of rhubarb add one-half cupful of water and let it stew in a granite dish nntil it is all In shreds. Let drip or strain through a cloth and allow measure for measure of sugar and juice. Cook until it thickens when tried on a cold plate. - Remove the scum carefully and seal with paraffin as usual. This is especially good with meats In winter. Spiced Grape Marmalade. Remove the skins from a basket of grapes. Cook the pulp In three cupfuls of vin egar (mild), four sticks of cinnamon, one pound of cloves and two blades of mace tied in a cloth. Pass as much' ns possible through a sieve, keeping back the seeds. Add the skins which have been simmering slowly until ten der, four pounds of sugar and cook until thick. Seal tn glasses. This Is especially good with venison. Preserved Citron Melon. Cut the melon Into halves and then Into sections sec-tions to remove the seeds. Peel and cut into very small eubes the more even and regular the prettier the pre serve will be. This will take time but it I? worth It for a Jar of this preserve will be a Joy all winter to garnish and flavor puddings and sauces. Weigh the fruit and allow a slightly less weight of sugar. Cook the citron In clear water to which a little salt Is added, using the harder portions first, adding the rest until all Is perfectly tender. Now add the sugar and let stand off the stove, stirring until the sugnr Is all dissolved, then put over the heat and cook slowly until th fruit Is heated throush. Remove the fruit to Jars, boil up the sirup until thick, then pour boiling hot over the citron. Some add thinly sliced lemon to the citron or the juice of a lemon with the grated rind. Others like crystallized ginger. Chicken Salad. Take a pint of diced cooked chicken, preferably the breast meat, add one cupful of finely diced tender celery, a cupful of ten der white cabbage finely shredded nnd a handful of blanched and shredded almonds. Mix with a highly seasoned sahid dressing and serve on head let tuce. Savory Potatoes, Arrange a hair dozen even-sized potatoes In a shnl low pan, add one-fourth cupful of wa ter. six tablespoonfuls of olive oil two onions finely minced, and on-teaspoonful on-teaspoonful of salt with a' few dasher of pepper. Bake an honr, basting often until , the potatoes are soft and brown. ; 1 r Lace and Velvet for Formal Wear French Dressmakeri Revive More Dressy Type; Sports Frock Not Barred. For the wmlng winter French dressmakers dress-makers have made a supreme effort to revive the more formal type of afternoon after-noon gown, but at the same time they do not entirely eliminate the sports type which women too frequently insist in-sist upon wearing. In fact, writes a Paris fashion correspondent In the New York Ueraid-Tribune, many of the sports types of afternoon dresses ore shown with dressy coats, in velvet vel-vet ; for example, with the frock skirt in velvet, too, and the woolen bodice banded with velvet to exemplify unity. This is a compromise for the moment. Another high spot In the tendency Is that coat and frock do not necessarily match In color or even In fabric, and there are models which have as many as three different fabrics fab-rics : velvet for the coat, satin for the skirt and lame for the bodice. The uneven hemline is one of the guiding elements in the afternoon sil houette, potent In couts as well as In. dresses, ' but in coats it Is usually segregated In the side flare or point, which dios and ripples. Bolero bodices come anew as Chanel's flat type. Worth's high one with a full, soft blouse beneath and Molyneux's widely separated wing type which floats softly soft-ly from the shoulders. On the whole, bodices blouse less than in other sea-, sons, and sometimes are almost flat in the back, with a soft easy Mousing line In front or the reverse. Irregular Irreg-ular necklines, glove cuff sleeves, big hip bows, ruffles, tiersi plaits. Jabots, sometimes a slightly taken-in waistline, waist-line, scarf collars and tunic types are all points that signify the trend toward elegance in afternoon frocks. Among the Smart Fabrics. Lace, both stiff and supple satin, silk georgette and wool georgette, taffeta taf-feta velveteen and velvet are the smart fabric media for afternoon dresses. Satin trimmed with fur, velvet vel-vet and cloth, especially the' new Rodier goid-shot woolens and quilted kasha, ' velvet surfaced 'woolens, diagonally diag-onally ribbed woolens and scratched woolens figure Importantly in materials mate-rials for afternoon coats. Many en sembles are composed of a plain color velvet coat with a printed velvet frock, but both Chanel and Worth offer the coat and, frock In the printed velvet. You can scarcely overlook the element ele-ment of Jewelry as an important In gredient In trie composition of the afternoon gown, whether It Is the gold necklace and matching bracelets of Premet or a large stone pin or inlaid stone embroidered to . represent a pendant Louiseboulunger paints necklaces neck-laces on bodice fronts, which brings a charming new effect Woolen afternoon dresses 'are among those shown by Jeunne Lan-vin. Lan-vin. Typical is "Olibet," in beige with a broad crushed girdle in gold, while "Fratellini" Illustrates Lanvin's combination com-bination of white with black and her suspender xlress, wherein the top Is white even the suspenders, whlca appear to be adjusted with diamond buckles or slides. Sophisticated s-uits for , afternoon wear are not to be Ignored, especially those In satin or velvet, trimmed with Afternoon Dress of Black Crepe Mar-ccain, Mar-ccain, Detachable Vest of White Silk. - fur. The j:uket may be quite long r at least longisli, as tn a bottle green nuxiel shown by Worth, which la handed with black fox and acco' pun led by a beige satin blouse, (ioltl hloues, even sleeveless types, have a I reuiiiifloii? vote in the new mode. Lace collars and cuffs are sometimes some-times shown with velvet afternoon dreses in snowy white or soft creuin and ecru tlnra Soft bmwus, grays, black, bo; tie green, beige, biues and a few violet tones, but- very tew reds, are aiimnj; the colors which have im-fxirtamr im-fxirtamr in the mode : for afternoon 'Ids winter. Fur Trimmings on Coats. Fur trimmings on coats include gray, browu and degrade gray antra a- ban, fox, lynx and minK. wnue new points . about fur trimmings are the lifted cuff 6f fur or one elbow deep rounded or slightly pouched; and the inlaid fur yoke, such as Lanvin shows, as well as her Idea of tying the fur collar either with a gay ribbon, or one In tone with the fur. Madeleine Vlonnefa genius unfolds a wealth of new things for the winter mode, in which the surplice line Is one-of the outstanding features, developed de-veloped with consideration for the geometrical line. At the same time the diagonal line in evening types, is suggestive of the Grecian theme. In velvet suits with three-quarter Jackets the theme literally fastens Itself toward to-ward the back, where it seems to be attached o the diagonally placed tuck In the back of the skirt. Again It straightens Itself through the slightest slight-est movement of a band on a "chine" blouse carried to the bottom of the skirt througn a vertical band of fur the same width as that In "chine" on the blouse. Coats ar varied. There are straight oues with typical, intricate Vlonuet cut, sometimes made with broud. full-length vestee effect In fur. Lanvin Embroiders Black Chiffon Velvet With Vhits Dots In This Dress. - , Again, a tweed coat may be voluminously volumi-nously circular and flaring, and a cloth coat may have an apron effect on its design. Capes, of course, are Included in the collection, made in velvet, for example, with radiating Vionnet lines in the slightly full top. or loose and easy lines flowing from the shoulders, as in one made of tweed In seven-eighths Jength. Narrow Nar-row bands of astrakhan, broad bands of fluffy furs, broad collars and Inlaid vestees'of beaver are notable in fur treatments on coats, while the narrow astrakhan appears as well on frocks. Here and there a lifted waistline Is suggested through the slightly en forme bodice and lifted decoration of the softly flowing and almost circular movement In the skirt Shadow motifs, mo-tifs, metal stitching along the geometric geomet-ric lines, deep yokes which look thick through headings shirred Irregularly Irreg-ularly and close together, rhinestones In a single line as the belt for the evening gown, tucks cut at Intervals atid pressed In reverse ways to define de-fine a geometric line,, petal-scalloped oversklrts and handkerchief point? In evening gowns, slightly ruffled tiers, and embroidered bodices o embroidered embroid-ered skirts In evening gown? are vital vi-tal points tn the brilliapt VIonhet winter win-ter collection. Many soft browns, se. ernl shades of blue, green, rose nnd rust, bflge and naturelle, and Mack are in the color list, i Colors for Winter. Kven cclors are beginning to become be-come established for the winter. If the ear!y showings are unable to announce an-nounce any definite fabrl? dictum, their uncertainty Is far greater in colors, for not only is every shade in the siectrum sponsored at the semiannual semi-annual openings but there I? a sharp difference of opinion concerning them among the haute coature. Thus Chanel featured red. cherry, purple and the entire beige range, in addition, addi-tion, of course, to black. Jenny held forth for black, pink and gold. (Jreen. gray, turquoise, black and white expressed ex-pressed the Lanvin penchant, while Lucien Lelong pinned his falfii on a series of blues. Bois de rose, putty and blue were the favored trio chex Jean I'atou, while black, blue and red led the Premet collection As 'for Madeleine Vionnet, she featured hliick. beige nnd grjy for afternoons nnd black and the pastel range for evening?. Of course, with so much black sponsored spon-sored by the influential couture it was inevitable that this color should rank as winter's favorite nnd It does. Next to it, but considerably behind, comes brown, followed closely by red. That roughly, is the reaction which the smart Parisienne ha? made to the color col-or offerings of the Pari3 couture. As the colder months approach these predilections, pre-dilections, of course, are subject to change. Except as to black. And if you are In any quandary as to what color you should cheose for some costume, cos-tume, remember thi? basic coior principle prin-ciple of winter fashions when In doubt, choose black. in I7 mild SICK WOMAN SOONREGOVElf -a neignoor acmsed mt to t , I B. PInkham's Vegetahil helped her bottles afifc out itmVSs 5f wonderf My work Cl one who is fifi the way i S, will giaffl J uv W auu l will a, any letters In regard to the Li5 Mas. Bebtha Meactujt, 1134 Tt Ave., Lansing, Mich. X!t l had been sickly ever else. 1 J fifteen years old. After takh P E. Pinkham's Vegetable CoS-got CoS-got so I could do all my housX I am In good health."-MwS Williams, Ketchikan, Alas'a 1 From Michigan to Alaska, from ' to Oregon and from Connectiau-California Connectiau-California letters are continually written by grateful women S mending -.ydia E. Plnkh?jn'g v3 CompQund.v i The Compound Is made from J1 and herbs and for more than fifty ii has been helping to restore null over-worked women to health. 1 Are you on the Sunlit Roadtiv ter Health? , Mlj Incorrigible 1 Angry Pedestrian (lecturing J less driver after narrow escapl You'll come to the electric tf some day I 1, Motorist (calmly) With pie dr. If you'll let me know whenl are to be electrocuted. Boston script. Why He Is Unpopular Many a man Is on such gum) t? wlth himself that he never think! f being pieasan' to anybody else If Kidneys Act Bad Take Salt Says Backache Often Means Yt' Have Not Been Drlnklna I Enough Water When you wake up with backs' and dull misery in the kidney m! It may mean you have been i ing foods which create acids, well-known authority, An excess? such ' acids overworks the kltos their effort to filter it from tie lb and they become sort of paralyzedi loggy. When your kidneys gets gish and clog you must relieve t like you relieve your bowels, re Ing all the body's urinous waste,! you have backache, sick heaii dizzy spells; your , stomach tl tongue is coated and when the r.' .er is bad you have rheumatic te The urine is cloudy, full of seiii channels often get sore, watery and you are obliged to seek re!ie! or three times during the night, j Either consult a good, reliable i slclan at once or get from yourrf maclst about four ounces of Salts ; take a tablespoonful In a $ of water before breakfast for if days and your kidneys may the: fine. This famous salts Is made lithe li-the acid of grapes and lenwak-combined lenwak-combined with lithia, and has- used for years to help clean and nlate sluggish kidneys, also to tralize acids in the system, so the. j longer Irritate, thus often re!? bladder weakness. ' Jad Salts is inexpensive, cansj Jure and makes a delightful, efcV cent lithla-water drink. Drink K soft water.- f i BoscEiee's Syst has been relieving- coughs due t 4 for sixty-one years. f Soothes the Thra loosens the phlegm, promotes .t& ration, gives a good nlghf r-from r-from coughing. JOc and 9 V Buy It at your drug store. G, "j Inc., Woodbury, N. J. J DEAFNESS j HEAP NOfc LEONARD EAR Oil' "Rub Back oMN INSERT IN N05"! At An rrT,;M. Prict P Folder about "DEAFNESS" L 0. Usual). tea. 70 fit To Cool a But. UseHANFORD'S J Balsam of My AJ itmlen tn mtlorkrd to nhi 1? f fintfetd if j 1 . Von Will . find a soothing h remedy in MlTCHEl- i EYE SALVE. ,,i HALT KLL"- Kew York W fi; i's wilder? ni and nrw. '&m r D ol iiKF.MOLA will roPTtnw ZT f raL Also oir.'s Enrma. I J Hetr j Co., iKpi. B. i)7a Mich r |