SEASONABLE BLOUSES AW A DAINTY FROCK.

Auckland Star, Volume LXVII, Issue 21, 25 January 1936, Page 3 (Supplement)

SEASONABLE BLOUSES AW A DAINTY FROCK.

can knead and work the fat around more effectively, just as a baker can. get better results in kneading his dough on a board than if he placed it on an unstable surface. In massaging for muscular development and suppleness (athletes' massage) complete relaxation is sought, but we are now discussing the manipulation of fatted tissue. A remarkable feature is the absence of that fatigue which one feels after exercise. The abdomen is a favourite lodging place for fat, so let us begin with this part of the body. Lie on your back and place the hands on your abdomen. Press with the fingers or the closed hands while you bring the feet up, knees stiff, until the legs are perpendicular to the floor. If not very strong, lift one leg at a time, first one, then the other. Lift rather slowly, so that the abdominal muscles will be tense for several seconds while you ate massaging. If you are very fat, particular attention should be given the abdomen. Perhaps the best movement, especially in cases of sluggish bowels, is a circular motion up the right side, across, and down on the left side. Rub for a few moments, then press with the finger tips, every inch or so. To Remove Fat on the Chest. To remove fat from the chest, lie down again, and this time hold a dumbbell in your left hand, arm extended on the floor at a right angle to your body. Next, place the right hand on the left side of the chest. Now lift the dumbbell, keeping arm straight at elbow, and carry it to a point above your chest. As you do this with the left hand, exert considerable pressure with the right hand towards the left armpit. This squeezes, or crowds the fat, and at the same time the pectoral muscle beneath it is contracted. Reverse the action' of your right hand as the left arm goes down to the floor, and repeat twelve or fifteen times. Then take the weight in your right hand and massage the right side of your chest -with-your leti"hand.

which are sliown over several dresses, are drawn in to the waist, lumberjack fashion—quite a new way of treating a fur back. Fur trimmings are important, and include not only collars and cuffs, but elaborate incrustations. The "afternoon feeling" is very strong, and it is felt in Paris that it is high time that newcomer, "sports wear," should be cold-shouldered into its place. Long afternoon dresses worn vith short jackets make the silhouette look incredibly slender, and attractive trimmings adorn the waistline. There are pleasing metal clips and fastenings in dull gold to trim certain dresses, and braid is also used upon gowns which boast a new and narrower line. Huge wooden buckles and buttons painted gold or silver are among the exclusive trimmings which have appeared both 011 sports and on afternoon models. Hats Invested with New Importance. Hats are invested with new importance this season, and models are shown for dinner and evening wear as well as for the earlier hour of the day. They are adorned with feathers or whole wings, fruit, • flowers, and quaint conventional motifs. Quite a new startling hat is that copied from the French St. Cyrian cadets—a model with a high crown covered with a mass of red and white cock feathers—extremely startling, but very smart if worn by a young and attractive woman. Brims are back in ■ favour, and sometimes they are irregu- * lar beyond the dreams of modernism. . The sweep of the brim is far more im- , portant to the success of an autumn 1 model than its trimming, but ■ omen j will find that defects can be subtly concealed, and good points accentuated by a skilful milliner. 1 Amusing little caps are still sponsored by the women whom they suit. One that appears to be popular is the aerodynamic crown, which gracefully ( clips the nape of the neck, forms a < point in front at the apex, leaving the 1 foreheaxL-Tvell -cleared. I