The Ladies’ Magazine

Gisborne Times, Volume XXV, Issue 2069, 21 December 1907, Page 1 (Supplement)

The Ladies’ Magazine

TIT FOR TAT. (By Tom Masson.) For tho first time iu its history, the Pcustoral Colt ('lull had idven u tournament that placed the men and women an an equality; that is to say, they were both put in the same class, atul the winner of the finals was to ho the best jrfavor in the club, regardless of sex. been done by special request of the lady members, who declared that they wished to be placed according to their own merits. Carson and Miss Caterbv were the only two left for the finals. When the event was pulled off the excitement was intense. A large crowd followed them around the course. Carson sliced his ball on the tenth hole; and on the ci'.eventh, with one up, he got- iu some long grass. Alter that, he made several bad nuts and literally went to pieces. Miss Caterin' won the cup by two up aud one

to play. After it was over, Carson went up to shake hands wit'n her. but she re- j pulsed him with a shrug ol her shoulders. An hour later—when the furore j of t-bo affair had subsided—lie watched her start round the rear of tho’j club-house to go home in her automobile. He went round tho other wav. They met face to face.

J •‘.’Well.” said Carso n. lesion no time, “what's the matter? Why wouldn’t you shake hands with me?" “You know well enough. You did not play fair. You allowed me to win because I am a women, and you have placed me in an utterly false position. I have been compelled to accept tho cup when it does not rightfully belong to me.” “Nonsense! It was simply an off day with me. I got rattfied. 1 did my best.” “I don’t believe you, I shall 'know better next time. Hereafter ” She attempted to pass him, but he stopped her. “Listen,” and his tone was ouiet. “I admit it. But don’t vou see that it is a matter that is not personal between us? It is a much larger quest ion than that. If you had been a, man, I would have won. But you being a woman, I couldn't win? It had to be. I didn’t have anv motive back of it. It wasn’t premeditated. It just had to be. It was natural for you to win.”’ She looked at him haughtily. “Nevertheless,” she replied, "I shall never forgive you. Let mo pass.” He made way for her, and followed. “I don’t ash you to forgive me,” he said gently. “But viill you do me a favor?” “Well, what is it?” .

“I’m dead. I’ve been round the course six times to-day, and I’m ready to drop. Take me down to tho village. I’ll sit on the back seat. You needn’t look at me.” She inclined her head. “Certainly —if you wish it.” He followed her out to where her automobile was standing, and waited humbly while she examined the macbine before starting. “Can I do anything for you ” he asked politely. “I don’t know much about these machines, but uerhaus I can turn something.” “No, thank you. Just get "in.” He started to assist her as she entered the front seat. but. ignoring his advance, she jumped tightly in. He arranged himself lightly in tho rear seat. She turned a handle and the little machine became a thing of life. They started down the road.

“You know all about it, don’t you?” he asked. “I ought to. I’ve had one for two years, arid I’ve seen every part of it taken down, and put up again.” A long, level stretch of road was

ahead, and elie let out tho car at full speed. Suddenly there was a report; something had gone wrong. Carson looked over and saw that one of the tyres was flat. “A puncture.” They got out and examined it. “You have never put in an inner tube?” asked Miss Caterbv. “Heavens, no! My taste runs to horses. I don’t care for this sort of sport.” - “Well, never mind. I will show you.” Tho toot of a horn sounded in tho distance. A larcte automobile was coming. As it drew near it slowed up, then' stopped. One of tho moil got out. “Hello, Miss Caterby! A puncture?” “Yes.” “Can’t we help you.” “No, thank you.” “But my chauffeur will fix it up in no time.” Carson started precipitately foilward. Ho was abont to eav something, when Miss Caterby motioned him to silence. “No, tlian'k you. We can take care of it. Mr. Carson understands all about it.” “Oh, very well! Sorry we can’t be of any assistance.” “Don't mention it.” The bigjnachine was off again. Carsoil, thoroughly angry, turned to his companion. “Why did you do that?” ho exclaimed. “I’ll gladly do all I can, but there’s a professional, and he would have fixed it in no time. Why didn’t, you let. him?” She looked at him*earnestly. “How could I?” she asked: “Do you suppose I was going to admit that you couldn’t do it. If it had been a woman, I would have done it, of course. You being a man, it : had to be this way. I wasn’t going ' to admit to them, was I, that I would have a man with mo who couldn’t mend a tyre? X ” She stopped suddenly. A realisation that she was quoting almost word for word his argument of a few minutes before came to her. Both laughed, - ‘■You see bow at was now." be asked, “why I had to let you win?” “Yes,” she replied. “I see. I suppose we’ll have to make it up.” He looked at her quizzically. “Don’t you think, Helen, it would be more in order for us to kiss and make: up?” She smiled. “I think.” she answered, “it might bo better to fix the tyre first. Afterwards ”

BENEFITS OF SEA BATHING. f Sea bathing, which if ram the most I uieient times has been considered a I groat health promoter, isnothingniore I or less than an empirical ,unsoienti-.| ' tic but nevertheless wonderfully bene- ! ik'iat form of hydrotherapy. 'And ■ what is true of sea bathing is, says Dr J. K. Kellogg, in “Good Health,” 1 true of bathing in natural sources ol water of all kinds. We must remember. however, that wh it is good foi one person, is not always good lor another, and perhaps as many arc injured as are benefited iby sea bathing. Very frequently people arc made sick at the seashore because they overdo. They spend hours in the surf, and when they cram- out they arc completely exhausted. If one is not accustomed to sea bathing, the bath at first should not- be longer 'than two or three minutes; the next time it may bo a little longer. and may be gradually lengthened until a stay in the witer of ten or fifteen niinutees is safe. II the wafer is rather cold, one should remain in it not more than three or five minutes; if it is very cold, not more than five or ten seconds—just long enough to get the impression of cold upon the skin. If one exercises vigorously by swimming hard, he can stay longer. Fleshy people can stay in the waiter longer than thin peeple, and adults longer than the young. The benefit to be derived from se-i bathing is due, first of all, to the low temperature of the water, the temperature of sea water being above 70 degrees or 75 degrees. Water at that temperature verv rapidly extracts heat from the btwlv, so that if a person remains in water at that temperature a very great length of time, he loses considerable beat. So large an amount of heat- might be carried oft' in this manner that one would suffer from shock, and the next day he might feel a great depression ns the result. Fresh water is usually warmer than salt watre; but in sea water reaction occurs more quickly than in freshwater, so that one may” remain in it a littlo longer. In connection with sea bathing there is a reaction from cold —the reaction which folows the extraction of ho.it—then a second reaction, in which there is an elevation of temperature, the resistive forces generating an extra. amount of beat. It is from this reaction that the.great benefit of sea bathing is derived, and not from the salt in the air or in the water as some people think. The benefit comes from nothing else but the cold water. When cold water is applied to the skin, impulses are sent inward that awaken every organ of the body. Let us see iwbat takes place. When a person dashes into cold water, tho first tiling lie does is to draw a deep breath; the lungs swell out, a deep inspirition is taken, and the heart begins to pound away with a wonderful increased vigor and strength. This deep breathing increaseslung activity, i thus bringing in more oxygen; it increases heart activity, so that the blood is circulated with greater force; hence we have more blood and purer blood carried into every tissue of the body. The result is a stirring up of the" bodily forces and a distribution throughout the system of a larger amount of highly ‘ vitalised and oxygenated blood. Another very important function, the activity of which is increased by the appl'cation of cold or by sea bathing, is the digestive process, by which food is absorbed and taken into the blood. HYGIENIC FURNITURE. (Sydney “Morning 'Herald.”) AVitli a carpet that can be put in a tub and walls that can be scrubbed down, must be used furniture that will clean as easily. “Mission” style is greatly in demand. Another name for it is “lath.” Besides the frame of an ordinary dining chair, two or three laths are used. For a bedstead, a head and footboard are made of the light strips. Tho style has cheapness to recommend it, as a bedstead of this design will not cost a sixth as much as ail ordinary article in steel or brass. The only design permitted *to a buyer bent upon both hygiene and expense is a Paris one. This has i o wings, no top, only flat, dull, or burnished bands of brass, supported with rods top and bottom. Money may be put into this same pattern by having j mother o’ pearl inlaid. Hygienic mattresses have engaged the attention of inventors at tho Women’s Work Exhibition; removable buttons seem to be relied upon by tne exhibitors. ■ A model bedroom for the sick is I shown in the medical section of the exliibitiion. Its austere and chilling fittings would freeze any microbe, and there is no place for tho smallest germ. 'Buttons for mattresses and sofa are discarded; a light, even sur- | face is alone seen. White paint covers the bedstead and the few ar- | tides of furniture in the room, IJn- ; bleached calico is on the Cliesterj field couch and armchair. A. glass | table on a light iron-frame slips up and down the bed. The walls ate j white, the floor is hare. Safety, if not pleasure, should be assured win such precautions. A small room adjoins, called “old style.” The <ontrast is sharp. There is.a bedstead, heavily draped with tapestry and bullion fringe, curtains, carpets, and mahogany or cedar furniture. Danger lurks in every fold of material, and infection is possible in every 'neb of the wall papered with what is known as “flock.” The bedroom furnished with a “mission,” or even a 'Paris bedstead, has its wardrobe and other pieces made of simple wood, unpolished, and without plateglass. Mirrors are as forhidden ill the modern wardrobe, washstand, or any article except the dres-sing-table, as they are in the cell of the archorite. Tne top of all pieces of furniture must be within the reach of the damp duster, in the charge of a moderately tall girl. Children’s rooms have undergone similar changes. Only .nursery iales adorn walls and furniture in hygienic households. Jack and Jill, and Little Boy Blue, are the constant companions of the little ones. Tables f.re made low to suit tiny seats. High chairs that used to bring children 1o a level with high tables will soon vanish.

Mirrors must not be found on the sideboard or dinner waggon. Carving and polish (must also bo fbsent. Quaint Dutch models may be followed in library and hall. PLAIN HINTS FOR PLAIN WOMEN. MAKE THE BEST OF YOUBSELE. It is wonderful how well plain women often manage to look nowadays. The mere fact that you have not a pretty face does not prevent you cultivating a graceful carriage. THE VALUE Ob’ DAINTINESS. After all, daintiness and freshness, care in selecting ami putting on your clothes, a little trouble in such matters as well kept teeth and nicely manicured hands, are great helps to ward making a woman appear at her best. ' MUST IMPORTANT OE Aid. The most important thing for a plain woman to cultivate is a suitible stylo of (hairdressing. Many plain faces are redeemed by prettily arranged hair. Indeed, if women would but realise the fact, a becoming coiffure may. make all the difference between pi i inuess and prettiness. THINGS TO AVOID. The plain woman must, in short, avoid anything approaching imtidnefis or ungainliness. She must never allow herself to appear carelessly dressed. She should "devote as much time as she can spare to her-toilette, and learn whit is becoming to her both in form and color.

BRIGHT ROOMS MAKE SWEET TEMPERS.

We are only beginning to realise that the color of wallpapers and draperies affects the temper, and consequently the health of the people who live' with them to a very marked degree. i\o one wants a gloomy room, but wlmt to do with such a room is a problem that has bothered more than one of u.s.

Light, cheerful colors may not bo economical so far as wear goes, but from a health point of view they are marvellously so, and pretty rooms do undoubtedly save many doctors’ bills. It is not'so much tho light that wo need at the sunshine, and when this cannot be had we must make it, or, rather, get the effect of it. For real cheerfulness there is no color like a warm yellow for a room in the shady side of the house; while i rose-pink or sage-green one is simply lovely, and there is a delicate .■harm and purity about a room hung iml furnished in pale blue andcream. Sow that paperliangings are so artistic nnd'tdieap, it is surely a mark of wisdom to select only such as are cheerful, even if they do not last clean as long as those of a dingy tone would.

Not only should we have yellow on the walls of every sunless room, hut also on the coiling for the sake of tho reflection, A pretty treatment is to have a light yellow on the walls as far as the picture moulding, and a lighter shade above this and on the ceiling. Then yellow silk sash curtains, pulled back, tend to make a room sunny. •

The importance of brass in a sunless room cannot be too strongly emphasized. A large jardiniere with a plant in it placed in a dark corner will lighten up most marvellously. Brass fireirons, toe, will give a- cheery reflection ; even candlesticks help, and little trays and bowls. In selecting flower-jars one should choose plain forms and subdued colors with simple decorations. Simple ones may ’be used to advantage with a greater variety of flowers. A plain dark green bowl is excellent for yellow roses, and there are very many artistic effects in Japanese holders. When glass is desired, white is said to be much better for flowers than colored.

SOME FASHION NOTES.

Ivorv-backed brushes are now -the costilest to he bought. They are much dearer than silver, and consequentl.v are “the” thing at present. Whalebone brushes, the bones being of differene lengths, are used to impart glossiness to the hair. Hatpins grow longer and more fascinating every my•;■.■!■. Duo of French make is a roso-tinti d cameo, oval in shape, set in dull gold and oxidised silver, in an Empire design. The mushroom-sh iped Japanese hatpins are pretty, looking something like a small hat'with a turquoise crown and a silver brim. One of the new est hatpins is decidedly startling. There is a large coloured cut stone, and beneath this a reflector, attached to spiral springs. With every movement of the wearer’s head the reflector vibrates, sending forth flashes of light, and the effect is quite dazzling- , . ~ A prettv “made-m-Gormany article has got as far from that country as England, and is likely to be seen soon in this country. It is an elaboration of the old-fashioned round comb, which tiny children wore long ago. This modern arrangement consists of a fancy flexible band of white celluloid, half an inch in width, the same threaded with a satin ribbon, which ties under the chili. A rosette of the ribbon ornaments either side, and three satin rosebuds bang down as a. finish on the right side. That List sounds rather ear-tickling, but the new hairband will keep the babies’ hair out of their poor little necks. Every woman may wear purple if she chooses the right shade. .Grape purple is not for tho woman of dull hair and complexion; but neither is Parma violet for the ruddy type, and between these two pronounced shades there are -many tints bearingfashion’s stamp. Because purple combines so happily with grey, the pearl shades will be in evidence during the next few months.

■Blue never really gets out of date, as it is a color to which some women cling, despite the edicts of the powers at Paris, London, and Vienna. Nattier blue is particularly good in silks, and ninons, as its soft tint tones well in these fabrics. Other blues there are of the pastel order that are greatly liked, and the old-fashioned navy is still to be seen. When two shacles of a color are combined in a costume, similarity rather than contrast is sought, a quiet effect in color, as well as in material, being this season considered desirable.

HINTS. A (SIMPLE TOOTH POWDER. One ounce of precipitated chalk, a quarter of an ounce of powdered orris root, and the' same quantity of soap powder. Mix the powder by passing it three times through a sieve, and it is ready for use. REST THE HEART. The more nearly horizontal the body is the less effort is the heart obliged to make to send the blood to tlie points farthest from it, and during sleep is the only resting time of this hard-worked organ, as then it beats more slowly. VACCINATION. After a child has been vaccinated, should tho skin round the dressing appear very inflamed, apply a little boracic ointment’ with a camel’shair brush. Do not on any account disturb the dressing, If the child seems very feverish and ill tho doctor should he called in. YOUNG PATIENTS. We must encourage children to believe in recovery and stimulate their extraordinary power of throwing off ill-health, but at tlie same time it is very important to “make haste slowly,” for the spirits of the small fry ate often in advance of their strength, and may lead us into jiitfalls. If tho lace or insertion on clothing gets torn, instead of attempting tp darn the many holes, which is a difficult and tedious task, just lay a piece of plain net under the hole, overcast it around the edges, and you will find that the torn place is neatly mendejJ, To avoid the use of pillow-shams keep your pillows looking fresh by slijipiiig a pair of clean pillowcases over those which are used at night, ft is but a few moments’ work at night to remove the day. slips and put them away until morning. They may he hemstitched or embroidered, as one desires. To those who dislike shams of any sort this suggestion should be welcome. A clean fire-brick for a flat-iron stand will cause the iron to retain its heat much longer than the usual metal stand. The fatter not only permits air to pass under the bottom of the iron, but also conducts the heat from it; whereas the brick, being almost a 11011-conductur, (keeps the heat much longer in the flatiron itself. A VO JI) MANNISHNESS.

“Tho cleverest woman, to my mind,” said a man who is a careful watcher of the game of lifp, “is the one who even 111 difficult circumstances manages to retain lier femininity unimpaired. “Even if a woman has to spend her life in an office working among men. or Ins to fight her way alone in life, she can, if she wishes to. create her own atmosphere of feminine charm and daintiness, --which after all is her most attractive quality. ’ ■

“During working hours feminine graces a t o certainly best if thrust into the background, but this is no excuse for their being lost sight of altogether. Over and over again successful women have proved that efficiency and true womanliness are quite compatible with one another,-’’

RECIPES. A washing-day Dish.—Dip some slices of any cold cooked moat in egg and breadcrumbs, season with salt and pepper, and fry in some nice clean fat. Serve with a sauce flavored with ketchup, etc. 'PiHU'NE PUDDING. Fill a pie-dish about one-third with < cold stewed prunes that have hnd tho stones removed. Pour over some cold rice (boiled in milk, and flavour with vanilla. Pour on tho rice and sonio nice custard to fill the dish, and just before serving add some ratafias. VICTORIA BISCUITS. Take Jib flour, fib butter, Jib sugar, lialf-tenspoonful vanilla- essence, quarter-teaspoonful carbonate of.soda. Bub the butter among the flour, add the sugar and the soda ; beat the egg, and the vanilla to it, mix with tlio dry ingredients. Lay 'tho mixture in littlo rough heaps on a greased oven tin some distance from each other, bake in a moderately hot oven for 10 or 15 minutes. RECIPE FOR COOKING RICE. Put a cupful of rice that has been ■thoroughly washed in cold water into a saucepan and cover with five cupfuls of fast-boiling water. Add salt, and boil fast for a quarter of anhour Then put the saucepan, uncovered, into a- moderate oven. In a quarter of an hour the water will have completely evaporated, and every grain of rice will -lie distinct and dry. iNot a. grain will stick to the bottom of the saucepan. STEWED OX CHEEK. Ingredients: An ox check, two quarts .water, throe carrots, one small turnip, three onions, one head of celery, a small hunch of sweet herbs tied in a piece of muslin, seasoning. Method: Soak the ox-cheek in cold water for three or four hours, wash it, and then cut into neat pieces. Put these in the -stewpan with tho vegetables, all cleaned and cut small, and the herbs, and simmer slowly till tlie meat is quite tender. Take up meat and vegetables, thicken and season gravy, and pour it over. CHEESE STRAWS. Take two tablespoon fills of stale breadcrumbs, and mix them with four of flour. Put this on a dish, ma'ke a well in the centre, into which drop the yolk of ail egg, together with four tablespoonfuls of grated cheese, a quarter of a teaspoonful of salt, a pinch of cayenae pepper, and a tablespoonful of water. Mix with a. rotary motion, gradually working in tlio* crumbs mid flour. Then knead with the hands until the mixture is hard and stiff. Roll into a thin sheet, cut into stripes about three inches long -and a quarter of an inch wide. Lay on greased paper, dry in a moderate oven, and serve with in little bundles noatly tied in the centre with a bright-colored narrow ribbon. CHUTNEY. Required : Half a pound of raisins, half a pound of sultanas, three pounds of sour apples, one pound of coarse brown sugar, quarter of a pound of s lit, quarter of an ounce of cayenne, three ounces of mustard-seed, three pints of good vinegar, three ounces of garlic, one ounce of chillies, four ounces of green winger if liked. Peel core, and slice the apples, put them in a pan with half the vinegar, and boil to a pulp. Put the rest of the vinegar in another pan with the sugar, and boil until it. is i clear syrup; when this and the pulp are cold, mix them together. Meanwhile, stalk -and clean the sultanas, stone and shop file raisins, and chop the garlic very finely, also the chillies. Add these with the mustard seeds, salt-, and cayenne to the other ingredients. Boil all together for 20 minutes, stirring all the time. Pour the chutney • into wide-necked bottles, cork them ' tightly, and keep in a cool, dry place. It will be ready for use in three 1 weeks, but imxiroves with keeping. ' r SAVOURY POTTED MEAT. 1 This is an excellent recipe, parti- [ cularlv for a breakfast or supper re- \ lisli, and, though beef is given in J , the recipe, veal may he used if preferred, with the addition of a little - grated lemon rind.Ingredients; 21b lean beef, two , each of cloves and allspice, four pep- , percorns, one bay leaf, a blade of j mace, two teaspoonfills anchovy esj sence, ooz. butter, salt and pepper. ; Motliod: Butter thickly the inside 5 of a- large brown earthen ware jar or ’ casserole dish. Take off all skin anil l fat from tlio meat, and scrape the lean very fine. Now put in in the buttered jar, with tho spice and the • hay leaf tied iu a bit- of muslin. Cover the jar very closely, place iu a cool oven or at the side of the stove • for two hours. At tile end of tills ' time take out tho spice, pound the . meat in a mortar or in an enamel, ’ adding the anchovy essence while do- ; ing so. Rub the mixture through a • wire sieve, and season well. Now ’ melt 4oz of the latter, and skim well, mix it with the meat, thus forming a " smooth paste. Press into small jars, 7 a nd pour a layer of clarified butter on 3 each. Keep them in a cool place. GENERAL RULES FOR JAMMAKING. 1. See that the fruit is dry, or it will not keep. ' 2. It. should be free from dust, and not over or under ripe. * ’ . 4. Keep the fruit in a cool place, if it eaninot a.t once bo boiled.

5. There is no economy in buying cheap sugar. Common sugars spoil the flavor, and by the quantity of scum they throw up much jam is wasted.

6. A copper preserving plm is the best to use. Failing that an enamelled stewpan will do. 7. If two kinds of fruit are mixed together, put the harder hind in first.

8. Remove all scum as it rises, and stir gently now and then. 9. The time for boiling depends on the quantity, and if boiled fast or slowly. It is best boiled fast, with the lid off. Boil all kinds till if a spoonful is put on a plute it jellies when cold. 10. To most fruits, and to all aeid kinds, allow equal quantities of fruit and sugar. ! 11.. Tlie sugar and fruit may bo put into tfhe pan together, or the sugar brought to the boll with a little water, and then the fruit- added. 12. See that the jars are porfectly dry. ’ 1-3. Pour in the iam. Cover when cold. 14. Keep in a cool, dry place.