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Show 4 ! Roman's gUorld :! I AN AKTIST DISCLOSES THE ! SECEETS OF PRETTJ HAIR ;. I ; (Marian Martin au in Chicago Tribune.) I -J ran make any vonnm brj;itiful!" I Tin' speaker was a man who has devoted hi life .' t.- ;j tu'!y of the hair. 'o matter how round, how I ri arrow, how fat, or how thin her face mny Ik, I can I make her l"k pretty." lie asserted. ; I As he sjoke.hc held up the picture of a woman, I vlK'fo sweetness of face was noticeable at a ylanec. 1 Li'0! waves of hair 'hung, or lay; about her ears, while over her foreliead a great soft wave fell caressingly. The' temples were hidden by shining 'Ms of hair while the ugly spots back of the ears I which reveal a woman' age were fully concealed. "That woman" continued the hair dresser, "was I not a pretty woman. Indeed, she was called plain. I She' had not one got id feature and her appearance, I when dressed, was far from attractive,, I "And, to make.it worse, she had a way of twist- I ing her hair on top of her head. True, she waved the sides a little and curled the front. But the gen- oral effect Mas lamentable. It was neither that, of a coiffure nor a coil, nor was it anything else. She Lad always an unkempt look, as though she had done her hair in a hurry. '-j y "AVhen I took her case iijto my hands I wanted ' J ' to shampoo lier hair. But when I made the' sug- I ge.-tion she was offended. I " 'I want my hair dressed and waved, not sham- I pooed,' she said. I ; 'Very well, rnadame,' I replied, 'but. you must j I 1ft. me do it in my own way. Your hair is dull, I showing that the soap has been left in it. It is I heavy, showing that the water was not hot enough I to cut the natural oils. It is not of the proper color, t for it is a drabbish brown, whereas it ought. to be a. chestnut hue.' . N i ''She finally consented to place-her head in my i hands even though she knew I was going to spoil I; ' her hair, or so she said. "And truly I did go to work to spoil it, if any , hair dresser ever did. I had it shampooed with a soap jelly thickened with egg, and beaten up with an og-g beater like a mayonnaise. This I left upon the hair ujjtil it had had time to cut through the dust and sediment of the passing hurricane. One part of her hair was swept with sand as though she had been in a sdroeeo. It had been shampooed, but just sufficiently to stir up the dirt, as one would say if renovating an old rug. "The simile is a homely one, but, really, the hair is much like the fur rug that lies upon the floor. It becomes matted and out of sorts and out of con- dition. It must be done over or renovated in some way before it will look rich and glossy again. "The hair was rinsed with hot water in which. there was a del of powdered borex, and was finally rinsed in water as hot as could be borne upon tlio head, while the strands were dipped into water that was much hotter. . "The hair was then well dried. Home drying is bail for the hair. The locks are never thoroughly 1 dry, and the result is a dampness which causes the j dust to ding to. them. If the hair is put in (a damp I state it is sure, to puffer exceedingly, for everything f sticks to it. and, besides this, it becomes soggy in- 5 the coils and disagreeable to the touch. Such hair is , "1 never fragrant. ' "It is almost impossible to dry the hair prop- " r-rlv at home. A sura rim is of some assistance, but 4 . i ' ven lhia does not entirely free the hair from mois- Iiure. A suji rim is not hing hnr an !d ii raw hat with the top cut out, though one can purchase pretty rims which are made for the purpose and which are neatly finished. j. j "The hair is pulled up through the rim and is ! j j well dried. It mut hang in the sun or in front -of j a a ;rrate fire for a couple of hours, or the moisture , will not all have disappeared. It takes from three ! to five hours to dry the hair so that it will he as dry f as a bone, "And that, is where the hair dressers have, the benefit. They use ihe.hot air driers or the electric fans, with the result that the hair is dry in fifteen minutes as dry as a bone. i . "Well, I shampooed this woman's hair until it j was res-tored to its natural color and then I dried it while a young woman, acted as assistant by holding up the hair, Mrand by strand, to be sure that it was J. dry as to each hair. "I might have said that jn the shampoo the cake J of soap was not rubbed directly upon the hair. The i soap jelly was Applied, but no soap directly. Soap clings to the hairs and it is hard to rinse off. "The hair was then waved and tied on top of the head, after which it was coiled in a low figure S in the back if the neck. . '"The final touch came in the curling of the lit-ic lit-ic locks, wjiich were made to lie around the fore- J head and on the back of the neck in such a way ns 10 fill iu awkward spots and hollows. These little curls are a valuable auxiliary to a woman's looks, and should not lie neglected when a woman is putting put-ting the finishing touches upon her coiffure. "Take the plainest woman and let her place little curls around her face, and her best features will be set off at once. Curls soften the hard features and bring out the good onoV I "My attention was particularly called to this in I the case of a woman whose lines were hard. Tier nose was sharp and her chin was thin. Her temples tem-ples were hollow and her eyes were faded. She applied ap-plied to 1116 for advice on beauty. - 'Madame,' said I, 'it is all in the hands of your I hair dresser. He ean make or mar you.' TheiC going go-ing to a little vase, I brought out a dozeu curls on hairpins, small curls that lay in big, oii waves. I j placed one oi theo over each temple, a few along jf I r the bad places in the forehead, and half a dozen heck of the ears and in ihe neck. The result was electrical. The woman's features softened, and when she rose from her chair to fro out she. was a-pretty a-pretty woman with a St, Cecelia look. It was all due to those little curls upon .hairpins. "And this brings me 1o the subject of falc hair, False hair, which has been ridiculed from all time, is now -coming in. style. And a woman will have as many coils and braids, curls and tresses of all kinds, including fronts and pompadours, and parts, as she can afford. " "It is a fact that ujon the dressing lubles of the rich there is a large box containing false hair pieces of all kinds, from simple little temple curls to great ringlets for the shoulders, and there is every device, from the waved temple pompadour to the double coil winch lies upon the shoulders. From ibis bewildering assortment a skillful hair dressVr selects the host piece for the occasion and Uses it. "There is a coiffure that is new. this season. It is the ouc that will be worn exclusively at 'Newport 'New-port next .summer. It is a low coiffure. , and is designed de-signed for all faces. The low coiffure, by the way, seems about to win the day. For a long time it was nip and tuck between the low coiffure and the high one as to which should be the most popular. Women were about equally' divided; a few of the knowing I-' ones took to the low coiffure, while' the others kept to the high knot. V. 'Xow the artistic instinct turns toward the low or neck arrangement, and women are rushingNnto i "The only objection to the low, coiffure is based f. on the ground that it musses easily. ' It gets" ruf fled up from being rubled against the bo(Jiee,' and it soon looks disheveled. ''But this objection is bauishod by tlK'.fahe.pieci', which comes in the form of a beautiful double coil. This-. coil, which is secured to a large pin. is fas- tened to the back of the', head, and, if well made, is so compact that it does not get out of shape. "A large cuil can bo used by the woman who has a large head and fat neck, -while the smaller , woman will be contented with a long, narrow coil, which lengthens her neck and makes hue look taller. I "To adjust the new coiffure is not difficult. The i hair is divided off at the sides and in-the front is ! drawn back and tied on the crown of the head with i a siring. An elastic is not so good, as it tenis the 1 hair. . I . "A false pompadour, so. good that it cannot bo j detected, is now put on, and the fide hair is brought I up over it and fasteued to the crown of the head. . . . "The hair is now twisted on the back of thejiead in a big figure 8. And when this- is completed. a double coil is fastened to the back in such a way ; that it will' hang down over.4ho nock, making a jpretty ornament. - ';.'- ' , "The woman who is plain of face will be wonderfully won-derfully benefited by this arrangement of. hair, and she who is not pretty at all "will surely be more attractive at-tractive if she will do up her hair in just this manner. man-ner. ' "' "If I were a woman I would never rest until I had found a becoming' way to dress my hair. I would experiment with it until I had just, the thing. The tiny-faced woman with a small and classic head may look well with her hair drawn up on the top and twisted into a coil, but" for most women this style is trying. "The Psyche at the back of the neck is still more trying. And the flat figure S laid close to the head looks good on none but a debutante with a fresh young face. The flat braid at the back is also trying, try-ing, and so are all the forms of hair dressing which bring the face out sharply into prominence without ! softening the features. "Once upon a time there was a-vomau with a . Wilhehnina face. It was so round that it looked square, and so square that it looked like a moon, j The. rounder it, looked the squarer it got. and the squarer it became the' more prominent did the cheek bones grow and the "smaller did the eyes become. The face was Dutch, yet it had a certain youthful look which the Dutch faces have, -and -which they-carry they-carry into middle life. "This woman was the type for the low and large , coiff, the coiff of 1904; and when it had been ad-justed ad-justed upon her head so that it hung down at the . back of her neck; she was a woman transformed. Those who are short and thin-faced, the petite type of 'women, should supplement this with as -many hairpin curls as they can afford. And there are women of high forehead who. look well with the artificial pompadour brought down at-one side, to make a drapery just over one eyebrow. To get this exactly right pull down the pompadour until it makes a beautiful hair loop right., over the eyebrow. eye-brow. "But there are other things to remember beside the matter of dressing the hair becomingly, and among these things can be enumerated the following: follow-ing: 'TDon't let the hair get heavy and oily. "Don't let it get dry aud brittle. "Keep it free from dust, "Learn how. to make your hair shine. "If it is light hair or brown hair treat it until .you make it, bloom. ,. ; "Don't burn off your hair with the tongs, but use hairpin curls. And don't try to put up a be- -coming coiffure unless you have at hand an ar-Tmek. ar-Tmek. '',;'.. "If you hair is thin you can arrange it more, becomingly than though if. were, heavy. But the woman with heavy hair need not despair. She can arrange it nicely if. she tries. But she, will do better bet-ter to tie tightly to her head and adjust a false coil or two. Otherwise she must" go to the endless trouble trou-ble of waving and curling every day. "The part is coming back, so they say. Well, it is not always becoming, but it is sure to look dignified dig-nified and distinguished, and wonaan can be thankful thank-ful for.'tbose two qualities." J. .... ' ' ' I QUESTIONS AND ANSWEHS. , Miss T.: I have been dieting to reduce, my weight, and have, lived on poached eggs on toast and tea. I am thinner, but I do not feel so well. It is possible thatoggs do not agree with you. They have a bad effect upon the liver of many persons. Bilious persons should never touch eggs, cream, or even coffee with cream. F. G. II.: How often do you advise a woman who takes cold easily to take a bath? I find that I chill and cannot recover. It makes me feci tired all day. . Take your bath at night, and let ii. be a hot bath. Have the room warm, and the tendency will be to euro you of your colds. Miss T. : I am advised that spermaceti and lanolin, lano-lin, equal parts, makes a good face cream. Do you recommend the use of it ? Yes. this mixture will make a good, face cream. But, if your face is chapped, why do you not try something more curative The pure mutton tallow, heated and thinned with almond oil, makes' the best of all lotions for the face that is rough and sore. Reader: Please tell me how to make soap jelly. I see it frequently referred to, but do not know how to make. it. I want it as a face, wash. Take of the purest of toilet soap enough to make half a cup. Shave it fine or powder it. Cover it with water and let it melt. Add half a teaspoonful of powdered borax and about two drops of benzoin. When all is of consistency remove and pour into a wide-mouthed bottle. Use this for bathing the face. Of course, it must be removed with hot water. Xo Xame; For the blackheads, if' you will heat the face hot, spread on a good soapy lather,: and wash off immediately, you will find that they nearly all disappear. !Mrs. W.: ily hair is thin so thin rhat the scalp shows through. I have brushed it and massaged the scalp, but it, does not grow any thicker. Stop brushing ihe hair, for brushing kills the roon. Anything which disturbs the hair will tend to destroy the hair roots. Jnstead of brushing it apply a little sweet oil to the roots of the hair, rub-I rub-I bing it in with the finger tip. Do not use over three j I drops of the oil to the whole head, j d.'oor Skin: My face is oily after I use your I lotion. Yet if I do not use it I am a sight with j wrinkles. To keep the .face from being too oily take a I pieei of cotton and remove all superfluous oil. Do this just before going to bed. , ' ' How to Clean Currants and Sultanas. "' Currants and raisins already cleaned and picked ! .over can jvow be procured i:i oUnd packages at s-tich low prices and in such good condition that it j hardly pays to buy the loose, uncleaned fruit. It is estimated that the weight of the swds, stems' and i ven tlirt clinging to them will almost make up for the difference in price, to say nothing of tlieiime mid labor reouired for cleaning- But- if the fruit i: purchased by the ten-pound box, and the house- ( wife puts no special value on her time, it may be worth while to clean it at home. The fruit must be cleaned with floflur and very carefully picked over. Pick p.11 the, stones, bits of dirt and long stems' from 4 the currants or raisins, and add about two cups or n pint of flour to every two, quarts'of . fruit. Place a nint of fruit in the flour sieve and rub it-wit'''.1'? hands' until all U e. flour has passed : through, jyioh all the f ruilr has beep treated 'in; this wav. pufit, a pint at a tiine, in' the colander and shake well until all the small stems have passed through. When all has been treated thus. put it in I " " ' ' - .' ' ' i a large pan of cold water, wah veil and then drain. Bepeat this operation throe 'time. When the fruit is well drained,. 'spread it on boards -of flflat dishes and dry in a warm place, -When the currants or sultauas are thoroughly dry, set tht m away in closely covered boxes. ' When many raisins, are put into' cakes., pies or- puddings, good housekeepers often use both Malagas ami sult.nias, half and half. The malagas are much sweeter :Iiul finer flavored than sultanas. The difference is said to be that sellanas are cured from. green grapes that have not yet formed their seed, while the irullaga raisins art;-dried art;-dried from the fully ripened fruit. A Becipe For Sponge Cake. ! Perfect sponge. cake is not often found, and is i by no means easy to make, bm it can be successfully success-fully obtained jf this recipe U well carried out. To twelve eggs allow one pound of powdered sugar, su-gar, ten ounces of flour and the juice of two large lemons. Grate the rind of the lemons and extract all the juice. Put the two together and let stand for an hour. Then strain through cheese cloth and 'mix with the sugar. Separate the whites from the yolks and beat the. yolks steadily for fifteen minutes' min-utes' until they are as" light anil creamy as passible. passi-ble. Add three-quarters of the sugar aud beat again until light. Whisk the whites until they loam, but do not whiten. Then slowly add the remainder re-mainder of the sugar,, boating nil the while until it stiffens. Sift the, flour. Xow very lightly,-but steadily. 'add the whites and the flour to the yolkes, alternating one with the other and using only a little each time. Stir "enough to mix them thorr oughly, but do not-heal, and bo careful that. your lovements are gentle. ' When ready for the oven, the batter should be covered with bubbles. Have r-eady buttered Turks' heads, JiilMhem two-thirds lull,-sift the sugar over the surface and bake in a j moderate oven. ' . I - I ' : Egg Toast. I Beat an egg with a ''pinch of salt. Take slices !oJrekd and dip both sides in-the egg. Put two .uoies of butter in-in enameled frying pan and when very hot set the slices of bread in it. Fry .to a nice, golden browhion both sides; Serve hot with white sugar sifted over. .'.,. . . Creamed Potatoes. . , .'Creamed. 'potatoes a la Yienrie in-the strictest sense, . since . the recipe was obtained ; there by a tyaveling American cookery authority, require, first," potatoes1 boiled 'without peeling in, very -little water and iH?nty "of salt. Peel them when cool and cut them in thin, round slices, cover"them with boiling cream and allow them to simmer until the cream begins to thicken. Add pepper, salt if needed, need-ed, a tiny bit of. mace, a little unsalted butter and - a -few drops of. lemon juice. Serve at once. ' Croutons. Cut several slices of .bread half an inch; thick; ' cut off the crusts; cut each slice in small cubes or dice-shaped pieces; put a little butter in a frying-pan frying-pan when it hot; add the broad; fry brown on all sides; 'put them in a 'difh and serve; or butter the slices of bread, cut them in the dice pieces, keeping keep-ing th' buttered side up; Tift to apan and brown in a quick oven. . . . Bacon Fritters. " . - Cut some nice streaky bacon into slices about two inches In Jengtlu Have .ready a good batter made with eggs, milk and flour. .See that the pan is 1 full', ofi broiling 'fat, put in the bacon," give it one fry. When of a, golden color take it up. and lay upon paper before the ftrc to drain, and it will rise high; take it to the table at once. Changed.. ';. . VI . Just a frown-! yetai pressed a sting ' Into the day wluVh had been so glad; T The red rose turned Jo "it sc&ntless thing, . ': The bird -?ong eea.iea with discordant ring, And a heart was hea'vy niM sad; ; v .-' Just a smile! yet ir east-Na spell Over the 'sky which had been so gray ; ' The rain made musie wherever it. fell, Thrf wind sang the song of a marriage bell, And a heart was" tight and gay. ' r- Catholic Columban. Our Boys. To the mind of many the average boy carrier more cussedness to the square inch than is healthy for himself or good for the community. lie is not "nice' 'or lovable, like, his sister. His deportment is simply horrid. His buttons won't stay on; his fingers won't keep clean,' and- a mu dhole has an attraction for him that seems te ai'gue well in favor fa-vor of a large prenatal experience'. -Everybody . pears to feel that something should be done toward to-ward his amelioration, but what to do and how to do it arc the difficulties.. One thing is certain, .namely, that the average-boy is too often neg-iK'glected. neg-iK'glected. ' People' do not seejn to understand boys do iot k'now what to do with them. If there be but one boy in a family the chances are that his mother will compel -him to wear-long, curled locks and quasi-feminine raiment, therebv making him the butt and laughing stock of his playmates and turning his whole child mature into wormwood and gall. If there are' many boys iu the- family they, get littlmore care than the family tfar.--'- " 'A boy is not, after all. so hard to. be understood. Ho is an open book compared to' his sister. He is, as. a rule, honest and manly, and if taken in an honest and manly way will be found neither unsympathetic un-sympathetic nor ungrateful. ' He may fight, if he has any pluck, and thereby scandalize the "unco guid," but he i never "spiteful or ungenerous," and is ever willing to "let the dead past bury its dead."' Only he needs training,? bringing up. hclp After a boy leaves school he begins to be troubled trou-bled as to how he is to spend his evenings. Yery often his home is not attractive. He has been taught no domestic accomplishments capable of : satisfying his natural craving for amusing occupation. occu-pation. He knows how to read, but. is unacquainted with any form of literature saw the school reader, and that, he fancies, rightly maybe, is a cou.se; quencc of man's first disobedience, lie does not know musie, like his sister. He can whistle a little, hut' dare not. He is clumsy generally, in somebody's some-body's way: and when there is "company'' ho feels like a wanderer and vagabond on the fact of the earth. Then he knows that yonder where the lights of the corner grocery shed their rays on the just and the unjust "other fellows" the having a" good time, he' yearns for the large excitement which the streets yield,. and that freedom which, he' is "taught is the birthright of, everyone born under the star-r star-r i-y flag. Yery soon he bursts his bonds The f am-' am-' ily circle knows him aio more, and then Whoever wishes to ui old . the. boy's ' character must take Inm ' at this,- time. S ve him now from the contagion-of the streets, from the pitfalls that -t ' you see for him at every corner, and his mngni-j 1 liceiit manhood will .be a more, than sufficient re-1 -turn for any labor' expended. Catholic Record. |