PRESENTATION AT COURT.

Auckland Star, Volume LXIII, Issue 198, 22 August 1932, Page 10

PRESENTATION AT COURT.

Sir James Parr was entertained In Sydney by the New Zealand Women's Association the other night, and in his speech he described at length a scene which must have been seen with "the eye of faith" many times on this side ,of the world by girls who have little chance of participating in it themselves—a court presentation at Buckingham Palace, says a Sydney correspondent. Sir James described in picturesque detail the luxurious limousines, the diamonds, the long queues of waiting cars filled with lovely women, and in the great hall itself, "all the great people of England, the great admirals, field marshals, ambassadors of 60 countries—a scene of marvellous splendour." But though Sir James mentioned that £100,000 is spent every year by the debutantes for their dresses, he did not enlarge upon them. That lack has been supplied by a Sydney girl who was "presented" four years ago. She estimates the average expense for that eventful evening at nearly £100 per head. Thirty guineas is a modest sum for the court frock, and the indispensable feathers and veil cost another two guineas. Long white kid gloves at 30/ a pair, three guineas for shoes with buckles, one guinea for stockings, one guinea for flowers—the items eoon mount up. The car, footman and chauffeur are supplied at a regulation price —ten guineas for the night. And after it is all over, the girls go off to the courts' photographer's studio to order their "counterfeit presentments" to the value of 14 guineas a dozen. So altogether presentation at court is a rather expensive luxury.

But this extravagant outlay ie, quite in keeping with the ordinary habits of "high society" at Home. A first-class hotel in London costs at least £5000 a week to run; and the average guest 'Spends from £25 to £50 a week—which is not more than his usual rate of living." In atmosphere of this sort, surrounded by pages who expect to get at least £5 a week in tips, with one's needs supplied by a manager who is paid £3000 a year to look after you and a chef who gets £2000 a year to feed you, one would naturally contract somewhat extravagant habits; and all theee things are reflected indirectly in the gorgeous scenes that Sir James Parr described so vividly the other night. ■