McCormick messenger. (McCormick, S.C.) 1902-current, April 14, 1938, Image 3
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