LADIES' COLUMN.

Thames Star, Volume LXIII, Issue 17586, 27 March 1929, Page 2

LADIES' COLUMN.

FASHION NOTES FOR THE ' 'BETWEEN WEEKS.'' A white crepe jumper suit with a row of brown hall buttons fastening the cifjss-ever juniper has a heavy brown buckie fastening the belt. Small cheeks are favoured for sports wear. Effective contrasts such as miustard and green are most popular. Tliere are some smart crepe frocks illustrating the new high waistline. These are subtly designed and play for popularity by retaining some of bur favourite features. For instance, a frock of brilliant yellow was made with a straight tunic bodice ending in points,. On to this was attached a box-pleated skirt. The natural waistyeJßow croasgrajn waistbelt. This is the type of dress one must expect. Necklines are to be excessively plain. Most of theni are V-shaped, and by way of adornment they are hound with a wide band of matching material, which frequently ties in a knot at the back of the neck. It is a most difficult business to keep "au fait" with the latest designs in jewellery. The newest necklaces are composed of enormous beads —literally as large as plover's eggs—and they are matched with one bracelet, of the same enormous proportions,. For evening wear there is a doublestrand necklace consisting of carved emeralds, diamonds, and onyx. The short, loose coat, as a complement to a suit that can be worn with or without it, is to be expected from the best dressmakers. Manufacturers are to be congratulated on turning out silks and wools in identical patterning. Most woollen clothes are lined this season —or will l :>e — with matching crepe de chine.. A BEAUTY HINT FOB FOGGY DAYS. If you would have your skin clear and transparent in foggy weather, invest in, a length .of butter muslin (a yard wjl: last quite a long time), a roll of cotton wool, a pot of good cold cream, and a bottle of pure eau ce Cologne. Cut the batter muslin into little pieces about five inches square, and keep them handy for removing the creamf. At night, or any time when you wish to cleanse the face, take a pad of the cotton wool, smear it with some of the cold cream and sprinkle over the cream three or four drops of eau Cologne. Now go over the whole face, paying special attention to the sides of the nostrils and the corners of the mouth. Wipe off the cream with a sqiiare of the muslin, and • with & fresh piece of the wool, tlreated in the same way, go over the face again. Dab a little fine oatmeal on, as a dusting powder, and with the tips of the fingers rub it into the skin till it comes off in tiny flakes,. Once more wipe over with a piece of the muslin and note the improvement. The skin will look several shades fairer and beautifully transparent. This should be clone every night, and always after being out in a foggy atmosphere. For it not only keeps the skin fresh and. clear, but prevents wrinkles and lines, which often start only through pores that are too clogged to'act properly, from forming. THE VERSATILITY OF MILK. The versatility of milk in the kitchen is known to every woman who practises the culinary art. That its virtues extend to most kinds of materials will be news to many. In some cases, and notably when used as a bleaching agent,' it is most effective when used sour,. Milk can be used effectively for cleaning kid gloves. Hea-t a little in an old pan, and add a few shavings of some neutral soap, stirring until the soap is thoroughly dissolved. Pull the gloves on the hands, then apply the mixture to them with a piece of flannel, paying particulaa* attention to the parts between the fingers. Add a little fresh milk to the last rising water when washing white silk. This helps to restore the gloss while ironing without banning the fabric in any way. Linen and calico that have lost their original whiteness can be restored by boiling the article or garment for about half an hour in sour milk in which a good amount of shredded soap has been dissolved. Afterwards wash and rinse in the usual manner, adding a tiny pinch of blue to the last rinsing water. A RECIPE FOR BLACKBERRY WINE, Required, lib of loaf sugar and £- pint gin to every gallon of juice. Place the ripe berries in a pan, cover with

Tom Heeney is said to have developed a taste for cigars since he' became somebody. Well done, Tom! A pipe used to do him! To be sure the cigar is supposed to be more "toney" than a pipe. Nevertheless and notwithstanding most confirmed pipesmokers wouldn't exchange the old briar for the best cigar going. Asfor the cigar being less injurious than the pipe—tell it to the Marines! Of course if you will insist in smoking these imported tobaccos—full of nicotine as much as they can stick—you'll deserve what's coming to you. It's looking for trouble to smoke stuff like that. Why not fill up with good, honest New Zealand tobacco. It's the purest on the market, so comparatively free from nicotine that you can smoke all you want, day in. day out, and take no harm. Are there more brands than one? Rather! There are several. Special favourites are: Riverhead Gold, a beautiful aromatic, mild and delicious; Naw Cut No. 3 and Cavendish, both medium; and Cut Plug No.' 10, a rich, dark fullflavoured sort. All tobacconists sp.U them.

and then bruise well with vegetable presuM- and strain the juice through, a fne sieve. Let it ferment in a cask for a fortnight, then add the sugar and gin. Bung, and leave about six months before bottling. boiling water. Allbw them to stand at the side of stove for three hours,