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McCORMICK MESSENGER, McCORMICK, S. C., THURSDAY, APRIL 14, 1938 Spring Brides in Lace, Moire or Satin By CHERIE NICHOLAS OERHAPS at no time is the chal- A lenge greater to bridef-to-be to look their most entrancing than in the joyous, rapturous spring of the year when all nature seems to con spire to stage 'a most glamorous setting for the wedding scene. Yes, indeed, the picture must needs be one of super-enchantment and romance that tunes to skies sun ny and blue, to birds trilling exultant notes in welcome to spring, to blossoms and verdure bursting into -a very ecstasy of color reaching as far as eye can see. When you read the story or glimpse the new fashions as pictured here, you know that all things beautiful have been taken into account in creating wed- <ding array for those who would make their nuptial vows in spring time, this year of 1938. Lace ranks high in the list of fash ion “firsts” for spring brides. In fact many wedding parties will use lace throughout for bride, maid of honor, bridesmaids and little flower girL One of the allures, of lace is that it presents charming color pos sibilities, for the newer laces come in beguiling pastels for the attend ants, with silver-threaded lace for the bride or embroidered lace, if you will; likewise fine Alencons, or Chantilly, priceless rose point or rich Spanish lace. Can you imagine anything more "darling” than a wedding gown that is fashioned row after row of nar row Val lace just as you see pic tured in the foreground of the illus tration herewith? The little puff sleeves and youthful square neck line are outlined with baby ribbon run through a narrow lace beading and even the quaint mitts are erf lace. Speaking of vogue for lace, a most gorgeous Spanish lace headdress and veil are being shown this sea son for the bride who would dress in N period fashion. The picturesque mantilla of lace is draped to tow ering height on the head (just as you see in quaint wedding pictures of old Spain) from whence it sweeps out in voluptuous flowing lines in a grandiose train. Turning from lace to fabric, there’s much news to impart. First we would speak of the tendency this spring to use sheers such as mousseline de soie, tulles, marqui settes, dainty nets and also shadow- print swiss organdie (inexpensive but lovely) for the bride’s gown. Contrasting these diaphanous weaves is a very new silk moire- brocade that bespeaks the stately and elegant. The handsome gown the lady in the center background of the illustration is wearing is a beau tiful dress made of this high-style moire. Of opurse this stately silk must be styled with utmost sim plicity the better to emphasize the magnificence of the material Taf feta silk, white for the bride and col ors for the bridesmaids, is also a favorite this spring. A gown of the patrician moire just described demands that ut most simplicity prevail in way of headdress and veil. Note the monk’s cap and veil as worn by the moire- clad bride pictured. It is styled exquisitely but very simply, the close fitting tulle being finely all- over-shirred with yards and yards of the tulle billowing over shoulders and as long as one cares for the veil to be. As to the ever becoming tiara, you may be wanting to know if it still is in fashion. For answer see the charming bride to the right. The tiara made of lattice-worked satin is modish, as is also the tiara built high with orange blossoms. This bride clings to the wedding tradi tion of exquisite white satin for the nuptial gown. C Western Newspaper Union. YOUR NEW BLOUSE By CHERIE NICHOLAS Your new spring blouse will be different, in that it will give the softly bloused silhouette so impor tant this season. Owing to the em phasis placed on suits this spring you are supposed to start out not with just a single blouse or two but a collection of ’em, and the models here shown convey an idea of the newest trends in blouses that are made of gay silks, as so many of them are this season. The soft bloused effect is maintained in the model shown at the top, the gath ered neckline being a special fea ture. The balloon blouse of circus stripe triple silk sheer pictured be low has shirred sleeve tops and brilliant buttons. It is worn with a bakou sombrero with wood beaded bandeau. LAPEL GADGETS IN PLASTIC MATERIALS The latest thing in lapel gadgets for spring suits are “good luck” in sects—grasshoppers, locusts, flies and beetles—designed in plastic ma terial, in dull white or bright colors, by Vera Borea, according to a re port from the Paris office of the Du Pont Style News service. Plastic material in dull white, vivid green and gold makes the scattered arabesque motifs which trim a crepe dress by the same designer. Complementing a white evening gown is a bolero embroidered with scattered motifs in transparent, iri descent cellulose film, matched by a belt of woven cellulose film. Man's Felt Hat Worn With Chic Tailored Ensemble Tweed woven in the turquoise blue and strawberry red shades forms a severely tailored new ensemble worn with a man’s soft felt tur quoise hat trimmed with a band ol red grosgrain ribbon. Very prac tical is the idea of buying a tailored suit of this tweed and another suit of solid color and making up a number of ensembles with the two jackets and skirts. Quite a few of the suits seen are collarless and trimmed with three rows of buttons all the way down the front. Also unusually attrac- tiver are the tailored vestees in con trasting colors. Light Toned Silk Is Used in Coats by Paris Expert Maggy-Rouff shows for spring light-colored silk coats, bright-col ored redingotes and jersey coats gathered and fastened with belts. Her leading design is one ol straight line, collarless and slightly shaped at the waistline. One coat on the draped, gathered type is made full-cut in black wool with detail aj the waistline. It has a green belt. Improved UNIFORM INTERNATIONAL S UNDAY I chool Lesson By REV. HAROLD L. D LUNDQUIST. stituta lean of the Moody Bible Ins of Chicago. Tgy a A a A a* I I T-^ t />•« Lesson for April 17 THE VICTORIOUS SERVANT (Easter) LESSON TEXT—Acts 2:22-38. GOLDEN TEXT—This Jesus hath God raised up, ^Whereof we all are witnesses.— Acts 2:32. „ PRIMARY TOPIC—Peter’s First Sermon. JUNIOR TOPIC—Peter’s Greatest Sermon. INTERMEDIATE AND SENIOR TOPIC— Winning with the Victorious Christ. YOUNG PEOPLE AND ADULT TOPIC— The Risen Christ Our Hope of Victory. “Up from the grave He arose With a mighty triumph o’er His foes; He arose a Victor from the dark domain. And He lives forever with His saints to reign; He arose! He arose! Hallelujah! Christ arose 1“ Let the glad chorus swell the good tidings that the One who humbled Himself to become the servant of all is the “Victorious Servant”—yes, the Victorious Lord! Easter is the great holiday—a real holy day of the Christian church. We rejoice in the incarnation, for only as the Son of God identified Himself with the human race could He bear our sins on Calvary’s tree. We keep the cross before us, for only as He died did He make atone ment for our sin, but above all we observe the ressurection, for had He not risen for our justification we would indeed have been without any hope. Ours is a resurrection faith; let us live it in resurrection power. Life is so serious in its respon sibilities and burdens, so often dis appointing in its trials and sorrows, that we need to sound the note of victory. But it must be real victory and it must be assured at the cru cial point where all the hopes of man find defeat—at death. Only the Christian has the assurance of vic tory there, but, thank God, he does really have it in our Lord Jesus Christ. Turning aside from our studies in the Gospel of Mark for today we consider together the sermon of Peter on the day of Pentecost. He declares Jesus to be: I. Approved by Mighty Works (v. 22). Theories may have validity only to the man who accepts the author ity <ff the one who proclaims them, but facts are stubborn things,^the reality of which no man can deny. There are those who speak about the Lord Jesus as though we asked them to accept Him on the basis of our claims for Him as the Son of God. They forget the facts of his tory—from the hundreds of years before His incarnation when the prophets spoke of His coming, down through the account of His earthly life, death, and resurrection to which we may well add the ines capable argument of Christianity as it stands in the world today—all speak of Him as the Son of God. n. Delivered Up to Die (v. 23). The cross was not an accident. Jesus did not die a& a martyr to a noble but hopeless cause. He came into the world “to give his life a ransom for many” (Matt. 20:28). He said, “I lay down my life . No man taketh it from me, but I lay it down of myself. I have power to lay it down, and I have power to take it again” (John 10:17, 18). But the fact that the cross was in the eternal plan of God in no way justifies those who slew Him. Though they were fulfilling the divine purpose, they were acting as free moral agents fully responsible for their wicked deeds. III. Raised Up by God (vv. 24-32). “It was not possible that he should be holden” of death (v. 24)—what a beautifully final and positive state ment. It was an impossibility that Christ should remain in the grave, and it is the absolute assurance of Scripture that we who “be dead with him shall also live with him” (II Tim. 2:11). To the believer, the one who is in Christ, the resurrection of the Saviour is the guarantee that we shall be raised. Christ is the first-fruits of them that sleep in the grave. (I Cor. 15:20.) Peter in his sermon turns to the Scriptures to prove the resurrec tion referring to the prophet Joel as well as to the Psalms of David. It would be well for us to do like wise on this Easter Sunday of 1938, for we have infinitely richer re sources, for in our hands is the New Testament with the story of the res urrection and all the references of the epistles to this glorious truth. IV. Ascended and Exalted (v. 33). “Look, ye saints) The sight is glorious: See the Man of Sorrows now; From the fight returned victorious. Every knee to Him shall bow: Crown Him! Crown Him! Crowns become the Victor's brow.” “He humbled himself . . . Where fore God hath highly exalted him” (Phil. 2:8, 9). Read Philippians 2: 5-11 as a fitting close to this glorious lesson. Gaining Knowledge “More knowledge of God’s Word will be gained by a single effort to obey one of His commandments than by a year of reading with nc effort to keep the Word of God.” Atonement No rush to the battle will atone for sin in the tent.—G. Campbell Morgan. Borrowing Troubles Do we not know that more than half our trouble is borrowed? What to Eat and Why £4lou.&ton Goudiu &i5cu.55e5 WATER—the Elixir of Life By C. HOUSTON GOUDISS 6 East 39th St., New York. O F ALL the elements required to support life and maintain health and efficiency, water takes precedence. Without it, the protein, carbohydrates, fats, minerals and vitamins, which build and repair tissues, provide motive power for the body engine, and regulate the complex processes necessary to existence would be utterly useless. Water is the magic stream^ through which all nutritive elements are carried into and through the body and there held in suspension. It is the ever-ready messenger which distributes heat, moisture and body-building material, where and as it is needed. ★ ★ ★ Man Is a Sponge Our bodies are like water-logged sponges, for we carry water to the limit of our ca pacity. A human being is more than two - thirds water, and this proportion must be main tained, if health and strength are to be preserved. There is enough water in a person weighing 150 pounds to fill a 15- gallon barrel. Muscles, liver and kidneys are about 80 per cent wa ter, the brain 85 per cent. Even bone is made up of more than one-third water, so you can see that the old adage “dry as a bone” is not strictly accurate. No cell can function unless it is constantly bathed in fluid. Fur thermore, the cells depend upon water to transport their foods through the blood. This alone re quires ten pounds of water in constant circulation. We may term these functions an incoming service. But it is equally important as an outgoing stream. The cells need water to flush away their waste products. And if the surface of the lungs is not kept moist, there can be no in take of oxygen, no output of car bon dioxide. Without water, no waste would be carried out of the body. Poi sonous snbstances would remain to wreck the system within a short time. Water flashes the countless channels of physical existence— even while we sleep, for it con stantly passes from the body through the lungs and skin, as well as through the bowels and kidneys. ★ ★ ★ Water Starvation Where do we get all this water? When we are thirsty, we take a WE OFFER * A New Food Department ★ All the accumulated knowl edge and experience of C. Houston Goudiss, the man who for 30 years has exerted a wide influence on the food habits of this nation, are now available to homemakers through the se ries of articles now appearing in this newspaper. These dis cussions are as fascinating as fiction, as up to date as to morrow, and, above all, au thoritative. For no matter what aspect of food is under dis cussion, C. Houston Goudiss knows whereof he speaks. ★ His work has been a devo tion to the study of food, both from the productive and the manufactured standpoint. He believes that better food means a better nation. Sharing these views, we have secured him to assist in carrying out our aims —to be the best available guide in the most important of all matters that affect the homes of the readers of this newspa per—for health, happiness and prosperity depend first of all upon food. ★ Every homemaker will want to clip these articles, and save them. She will find them invaluable aids in keeping her family properly fed. drink and there the interest of most people ends. Few individuals give proper consideration to supplying the body with all the water it needs. Yet, when the water content of the body diminishes, health and life are in danger. A loss of 10 per cent of body water is a serious matter and a loss of 20 per cent is usually fatal. It is only in rare instances— such as when lost in a desert— that man actually dies of thirst, for even when no fluids are drunk, water is consumed with food. But all about us we see men and wom en suffering from the effects of water starvation. Some indica tions of this are dryness of the skin and lips, mucous membranes and scalp. There is also danger of damaging the kidneys which re quire water to flash away the acid products of metabolism. And very often constipation can be traced to a deficiency of water, which is necessary to soften the contents of the intestinal canal. None of these ill effects may be feared if you take enough water. ★ ★ ★ How Much Is Enough? A healthy, normal individual re quires about four quarts of water every 24 hours. That requirement varies somewhat with the season. In hot weather there is a greater elimination of water through per spiration and that loss must be replaced. However, it is not necessary to drink four quarts of water a day. For part of our needs are sup plied by food. The body draws upon three sources for its water: First, water taken as a drink or in other liquids; second, water supplied by foods, especially fruits and vegetables, for although solid foods appear dry, most of them are in fact from 75 to 95 per cent water; third, water formed in the tissues in the combustion of fuel foods. Fat gives the most water when burned. In fact, it produces more water than the weight of the original fat. Sugar gives the least. ★ ★ ★ Foods Rich in Water A half-pound potato contains nearly a full glass of water. Some other foods that are more than 70 per cent water are asparagus, berries, string beans, cabbage, cauliflower, celery, cucumber, eggs, citrus fruits, cherries, grapes, melons, apples, raw and cooked greens,* milk, onions, cooked green peas, boiled pota toes, sauerkraut, shell fish, meat stews, tomatoes and squash. Foods containing less than 30 per cent water include butter, cakes, candies, ready-to-eat cere als, crackers, dried fruits, nuts, potato chips, sausage, bacon, syr ups and zwieback. ★ ★ ★ Avoid the Dry Habit In addition to the water con sumed with food, every normal individual should drink about six glasses of liquid daily—as water, milk, coffee, tea or other bever ages. Most people drink far too little water. Women often have the mis taken notion that water will make them fat. To demonstrate the fal lacy of this idea, a world-famous physician once remarked that if that were true, poor people would long ago have adopted the prac tice. It is possible to drink too much water and those who are suffering from disease should be guided by their physician in determining the amount required. But most nor mal people could increase both mental and physical efficiency by taking more of this magic fluid. ★ ★ ★ Drink Water with Meals The question is often asked—“Is it wise to drink water with Have You a Question? Ask C. Houston Goudiss C. Houston Goudiss has placed at the disposal of readers of this news paper all the facilities of his famous Experimental Kitchen Laboratory in New York City. He will gladly an swer questions concerning foods, diet, nutrition, and their relation to health. You are also invited to consult him in matters of personal hygiene. Its not necessary to write a letter unless you desire, for postcard inquiries will receive the same careful atten tion. Address C. Houston Goudiss at 6 East 39th Street, New York City. meals?” The answer is “Yes.” There is evidence that the drink ing of a reasonable amount of wa ter with meals by normal individ- * uals stimulates the secretion of gastric juice, thereby improving digestion. It has also been dem onstrated that it aids in the ab sorption of food by the body and retards the growth of intestinal bacteria. The homemaker should be just as conscientious in providing her family with sufficient water as with adequate amounts of the oth er food substances. For water must be included in the list of es sential food constituents. It is in truth, the ELIXIR of LIFE. Questions Answered Mrs. S. T. R.—Answering your question as to what is the most efficient time to begin reducing— the proper time is when the weight first begins to climb above normal. Most people wait until they are 20 or 30 pounds over weight and then reducing becomes more difficult. Miss T. P. G.—Yes, there is a stimulant in cocoa that closely re sembles caffeine in coffee. But a cup of cocoa contains less of the stimulant than is found in a cup of tea or coffee. Mrs. A. R. M.—No, milk is not fattening. Women especially fear that milk will increase their weight, but this fear is not justi fied, since a pint of milk, or two large glasses, only supplies 340 calories. Q WNU—C. Houston Goudfaw—1838. Why • • • an Oil Polish?. And here, home-makers, is why: The oil element in polish is absolutely essential to all fine wood! For the same reason that we oil machinery—water our plants—massage cream into the face—is oil polish used! The same principle applies—for wood defi nitely requires this attention to keep it “alive!” The best oil pol ish has a fine, non-greasy oil base —and it is just thi&—when rubbed or massaged into the furniture— that prevents the wood from checking, drying out, splitting or cracking. Furniture will not do any of these things, when cared for—and it is the combination of the “oil” and the “rubbing” that prevents it! For the quality oil- polish “feeds” the hungry finish— keeps the wood young! Other pol ishes may give a quick, easy-to- achieve luster—but a little time and energy (it should not be la bor) on the part of the housewife, will pay dividends in the looks and long life of her furniture and woodwork. All experts agree that an oil polish properly used (apply on damp cloth—as directed) is not only better—it is vital! And so, , home-makers, take this important tip: Always use an oil polish—and the best one! O-CEDAR CLEANS, POLISHES, PRESERVES- KEEPS FURNITURE LIKE NEW More women use O-Cedar Polish and Mops than ^ any other kind— for furniture, woodwork, and floors. 0€ dar ROUSH MOPS • WAX Suppose you knew that ofte aisle of one flow in one store had everything you needed to purchase! Suppose on that aisle you could buy house hold necessities, smart clothing, thrilling gifts for bride, graduate, voyager! How much walk ing that would save! How much time, trouble and fretful shopping you would be spared! That, in effect, is what advertisements in this paper can do for you. They bring all the needs of your daily life into review ... in one convenient place. Shop from your easy-chair, with the advertisements. Keep abreast of bargains, instead of chasing them. Spend time in your newspaper to save time—and money—in the stores. Aisle of Woman’s Dreams