University of South Carolina Libraries
McCORMICK MESSENGER, McCORMICK, S. C.. THURSDAY, MARCH 30, 1939 Sheer Fabrics, Lace, Color Varied Headdress for Bride By CHERE NICHOLAS C'ORTUNATE indeed is the bride- *■ to-be who is planning a lovely spring wedding, in that fashion is not setting down arbitrary rules in the matter of bridal array but rath er is encouraging fancy-free indi vidual choices. This departure from stereotyped traditional dress is particularly evi denced in the matter of color. The prospective bride who has secretly cherished the idea of an eye-appeal ing subtle tint for her nuptial gown and veil instead of traditional white, will have the joy of finding that dreams do come true. i A very successful color technique on the part of designers robes the bride and her maids in the same color or, as the case may be, in f ferent intensity of the same color. suggestion along this line is pale pink t satin for the wedding gown with > bridesmaids’ bouffant dresses of sheerest net in a trifle deeper tone. The bride either wears white orchids or carries roses in the pink of her gown, while the attendants’ flowers are of deeper hue. As to the styling of the gowns, sentiment runs high in favor of full- skirted types with quaint, fitted bod ices or hiplength basque effects. There is a pronounced flair this spring for exquisitely sheer weaves for both bride and maids, such as marquisette, mousseline de soie, or nets of sheerest type. As to lace for the wedding gown it is ever a favorite the more so this spring in that enthusiasm for lace is so general throughout all fashiondom. The gown pictured fits into the springtime wedding scene with queenly grace, its artful soft styling brings skirt fullness to the front in latest approved manner. Its form-fitting midriff accents a slen der waistline as is required of fash ions today. The heart-shaped neck line and the high shouldered full- at-top long fitted sleeves are signifi cant styling details. No matter how entrancing her gown, a bride fails at looking her prettiest if her headdress and veil do not flatter. Here again is fash ion indulgent to the spring bride, in that the new fantasies of tulle and flowers and lace include every pos sible type, suited to every individu ality. Best of all, in the modern way of doing things there is no fuss or flurry at the last moment to get the veil pinned into shape by nervous unskilled fingers, for that has been taken care of in advance by spe cialists. All that is required of the bride-to-be is to take her milliner into confidence long before the hap py day or the consulting adviser in the wedding bureau where you are supposed to come and ask questions, as established nowadays in all high- class establishments. If it is a pe riod type, or a youthful ingenue headdress, or a stately coronet, if it be a simple inexpensive piece or a most elaborate one let your needs be known and by some magic, it’s there before your very eyes. The various types of headdress shown in the little inset pictures are typical new trends such as are available in shops and specialty de partments that cater to seekers of bridal array. ® Western Newspaper Union. Gypsy Dress Late Caprice of Fashion Stripes and plaids in taffeta, in silk crepe,'in printed linens in thin wools in glamorous cottons are sell ing as fast as the yards and yards it requires for a full-at-the-hem skirt can be measured off. These skirts are usually gathered in peasant- wise at the waistline. To be sure a blouse is inevitable and what a 1 story of charm and romance the new blouses do tell! Together skirt and blouse are providing the big sensation in the spring pageantry of fashion. Victorian Hair-Dos Bring New Bonnets With the revival of Victorian hair dos there comes a group of bonnets including an open or cabriolet style often trimmed with plain taffeta rib bons, with matching gloves; small er shapes covering the top of the head and tied under the chin, trimmed with veils having embroid ered borders; and coal-scuttle bon nets jutting forward, in fine straws or white pique. Beige Suits Spiked With Vivid Shades Paris dressmaker strategy with beige suits is to dose them a-plenty with vivid color, such as red, splashy printed stuff, or gaudy pink and such pastels. The color comes in the blouse, hat, gloves, and other details. Or they put a beige jacket with a brown or black skirt, and throw in a brilliant blouse and accessories in a third color. New Gowns Flouncy Rows of flounces form some of the newest evening skirts, giving th em a minaret silhouette Call for Plaids Among the definite im pressions con veyed by ap parel collec tions in lead ing couturier salons is that of the importance of handsome plaid wools made up into stunning topcoats or jackets. Paris designers especially favor huge plaids. Per example. Creed designs a multi-color plaid coat with very unusual pockets to replace the hand bag as you see here pictured. The tailored sailor by Rose Valois tunes smartly to the chic of this handsome coat. If it is a jacket suit that claims your interest consider it in terms of a handsome plaid wool as pictured at the top. This costume, also a Creed model, achieves perfect en- sembling via a multi-colored jacket, a blue pleated skirt and a dark red silk blouse. ADVENTUROUS AMERICANS By Elmo Scott Watson Unlucky North Pole Seeker OCTOBER 25, 1933, an auto- mobile in Washington, D. C., struck down and killed a 71-year-old man who, for 20 years, had defied the numerous pitfalls of death in the frozen North and who once just missed sharing in the honors or of discovering the North pole. He was Evelyn B. Baldwin. Baldwin first went beyond the Arctic circle in 1893 as meteorolo gist with, Capt. Robert Peary’s sec ond expedition to Greenland. On a previous expedition. Perry found what he thought was a “royal road to the pole,” via Independence bay. Baldwin suggested that a better route lay through Kane basin. But Peary decided otherwise. Ironical ly enough, when Peary did make his successful dash to the pole, several years later it was by the very route which Baldwin had suggested. In 1897 Baldwin was en route to accompany the famous Andree bal loon expedition to find the pole when Andree, suddenly favored by good weather, decided to start, without waiting the arrival of Baldwin’s ship next day. On July 11, the ill- fated Andree sailed away, never to be heard of again until 1930 when a party of Norwegian explorers found his skeleton. But this narrow escape from death did not daunt Baldwin. Mn 1898 he was second in command of the Wellman expedition which reached the then “farthest north” of 81 degrees and 30 seconds be fore turning back. Baldwin then set off with several companions and dis covered new land, named Graham Bell land. In 1901 he made his supreme at tempt to reach the pole with the Baldwin-Ziegler expedition. It failed because his supply ship did not ar rive in time and only good luck pre vented the entire party from perish ing. Before he could finance an other expedition Peary discovered the pole and Baldwin’s career as an explorer ended. * • • Tenderfoot Triumph FF EVER Americans deserved the 1 title “tenderfeet,” it was the band of emigrants, led by John Bid- well, which left Missouri in May. 1841, for the West. They had heard of the riches of California but knew nothing about the country they must cross to gain their promised land. Once they reached the Great Salt lake, they believed they could float down rivers that were supposed to flow to the Pacific. So they took a big supply of tools to build boats when needed. Guided by Thomas Fitzpatrick, the fur trader, and Father De Smedt, the missionary, they reached South pass in Wyoming safely. Then, despite warnings against try ing to cross the desert of the Cen tral basin, they turned off from the Oregon trail and headed south west. Soon they were in a bewildering country of salt plains. Food and water supplies ran low. Cruel mi rages lured them on. But some how they managed to survive and reach the Humboldt river in Ne vada. They followed it to the Hum boldt Sink and turned south to the Carson river. By the time they reached the Walker river they were forced to kill the last of their oxen. Six weary months after leaving Missouri they reached the rich San Joaquin valley. Theirs had been an epic journey. For the success of the Bidwell expedition pointed the way for the first thin trickle of emigration to California that began soon afterwards and reached its high tide in the Golden Days of ’49. • # • Bad Boy of the Mayflower A MONG the Pilgrim Fathers who 1 1 came over on the Mayflower was John Billington, accompanied by his wife and two sons, Francis and John Jr. Early in that historic voyage young John disgraced him self. While playing in the family’s cabin with his father’s fowling piece, he fired the weapon close to an open keg of powder. “Only the Lord’s mercy saved the ship and the entire company from being blown to pieces,’’ writes a pious historian of those days. After the Pilgrims had settled Plymouth, young Johnny got into another scrape. He wandered off into the woods one day by himself. When he failed to return, a party set out to look for him. After a week’s futile search, it was learned that he was in an Indian village 20 miles south of Plymouth. His mother shed tears of grati tude when friendly Indians brought him back, but some of the Pilgrims were “sorely vexed’’ because he had put them to all this bother. No doubt, he came by his trouble-mak ing honestly for his father was that kind of man. In fact, John Billing ton, senior, has the unenviable dis tinction of being the first person hanged in Plymouth colony. He quarreled with young John New- comin, waylaid him and shot him down. For this willful murder “by plaine and notorious evidence” he ^vas hanged on September 30, 1630. © We.stern Newspaper Union. WHAT to EAT and WHY C. Houston Goudiss Discusses Beverages of Various Kinds; Explains Their Role in the Diet By C. HOUSTON GOUDISS F OOD and drink are inseparably linked in any considera tion of the nutritional needs of man. It is, therefore, in response to a fundamental need that we include some kind of beverage in every meal, no matter how simple or how elab orate the food may be. For primarily, beverages contain water which is as necessary to the human body as air. Approximately two-thirds of<s> the body is composed of water. It is found in the muscles, in the brain tissue, in the various organs such as liver and kid neys, and even in the bones. Every cell in the body is de pendent upon water for its proper functioning. Body's Need for Liquids This precious fluid acts as a sol vent of food materials and makes possible their di gestion and absorp tion. Since it is an essential constitu ent of the blood, it helps to transport nutrients to every cell—this function alone requiring about 10 pounds of water in constant circulation. Final ly, it helps to elim inate waste prod ucts from the body through the lungs, skin and kidneys. The daily losses of water from the body must be replaced regu larly or the consequences may be extremely serious to health. It has been shown that headaches, nervousness and indigestion may result when the intake of fluids is diminished below normal require ments. Beverages Classified The quantity of water needed by each person varies with the di etary and with the season of the year, much larger amounts being required when the temperature is high. But it is generally agreed that everyone should consume sev eral glasses of water daily, in ad dition to the water obtained from foods, chiefly fruits and vegeta bles. Part of the need is met by milk, and by coffee, tea, cocoa, fruit juices and various other fruit-flavored drinks which add pleasure to mealtime, serve as wholesome, between-meal pick- me-ups, and provide a gracious method of extending hospitality to guests. Aside from milk, which belongs in a classification by itself, and fruit juices which are consumed chiefly for their minerals and vita mins, beverages fall into two groups which overlap somewhat: those that are refreshing and those that are stimulating. Refreshing Beverages The refreshing beverages in clude fruit juices, fruitades and carbonated drinks, such as ginger ale and sarsaparilla. They are ef fective in quenching thirst and their appetizing flavors encourage the drinking of generous amounts of water. They also contribute energy values to the diet in pro portion to the amount of sweeten ing used in their preparation. * Fruit juices are most frequently served as an appetizer at break fast, lunch or dinner. Fruitades are useful as between-meal drinks and when entertaining. Children like to display their hospitality to friends and this type of beverage, served with a few crackers or simple cookies, makes an attrac tive snack. Mothers will find it convenient and economical to utilize for this purpose beverage crystals which come in a variety of fruit flavors. These make wholesome, refresh ing beverages at a minimum cost; the amount of sweetening may be determined by individual prefer ence; and they are so easily pre pared that children may do the mixing themselves. Stimulating Beverages The stimulating beverages are coffee, tea, chocolate and cocoa. When made with' milk, chocolate and cocoa are rich in nutritive values, though their fuel value va ries with the product used. Choco late is much richer in fat than cocoa, and products labeled “breakfast cocoa” usually contain a larger percentage of the natural cocoa fat than products simply la beled, “cocoa.” The food value of coffee and tea depends entirely upon the cffcam or milk, and sugar with which they are served. However, they have an important place in the dietary because their flavor and aroma add greatly to the enjoy ment of other foods and they give a comfortable feeling of well being. The stimulating principle in these beverages is known as caf- fein in coffee, and them in tea. Doctors may forbid coffee because of some abnormality in health which makes a stimulant unde sirable. But competent authori ties hold that the effects of the moderate use of coffee by normal individuals may be disregarded. Neither coffee nor tea, however, should be given to children. First, because they do not need stimu lants, and second, because the use of these beverages will tend to l P IN’T the dress with paneled skirt and lifted waistline (No. 1716) a lovely thing for larger women to wear? It’s so simple, so soft and slenderizing, with a bodice that fits perfectly, because the shoulders are shirred and the waistline gathered. Make this of silk crepe, georgette, chiffon or flat crepe. Wear flowers or a jew eled pin at the becoming, deep v- neckline. For slim figures, the bow- trimmed bolero frock (No. 1705) is particularly flattering, and it’s new as tomorrow morning! The dress, even without the bolero, is a real charmer, with its high neck line, flaring skirt and tiny, tiny waist. Tailored enough for day time, and yet appropriate for aft ernoon parties, too. Thin wool, flat crepe or silk print are pretty materials for this. No. 1716 is designed for sizes 36, 38, 40, 42, 44, 46, 48, 50 and 52. With long sleeves, size 38 requires 5 yards of 39-inch material; with short sleeves, 4% yards. No. 1705 is designed for sizes 12, 14, 16, 18, 20 and 40. Size 14 re quires 4% yards of 39-inch materi al, and 1% yards of ribbon for bows. To line bolero takes 1% yards. Spring and Summer Pattern Book. Send 15 cents for the Barbara Bell Spring and Summer Pattern Book, which is now ready. Make yourself attractive, practical and becoming clothes, selecting de signs from the Barbara Bell well- planned, easy-to-make patterns. Send your order to The Sewing Circle Pattern Dept., Room 1020, 211 W. Wacker Dr., Chicago, 111. Price of patterns, 15 cents (in coins) each. © Bell Syndicate.—WNU Service. HOUSEHOLD QUESTIONS Good for Flannels.—A teaspoon of glycerin in the rinsing water makes flannels come out like new. • * • Salad Molds.—Muffin pans make good individual molds for gelatin salads and for macaroni and cheese mixtures. • • • Rinse Lingerie Well. — When washing fine lingerie, follow the suds with at least two and pref erably three rinsings. • • • Cleaning Window Shades.—Light window shades may be cleaned with a flannel cloth dipped in flour. • * • Safety First.—Even with a prop erly insulated washing machine or other electric laundry appliance, it is a good precaution for the op erator to dry her hands before touching the switch that controls the current. reduce the consumption of milk which is so important to their nu» tritional welfare. Guard Against Staleness • , The subject of coffee has been investigated from many angles by competent scientists, whose find ings should be of interest to home makers. The flavor and aroma of coffee are derived chiefly from a volatile oil, which is developed during the roasting process. But it has been established that this substance is rapidly lost from the coffee upon exposure to air. More over, each pound of coffee con tains about two ounces of fixed oil which may become rancid in the presence of aft. These changes occur whether the coffee is ground or in the bean. . Since stale, flavorless coffee may have an adverse effect upon appetite, it is important to buy a product that is protected against the air, or to choose one that is freshly roasted. The homemaker should also buy coffee in small | quantities so that it can be used up quickly once it is opened. After the coffee has been made, there may be a further escape of its flavor and fragrance with both heat and steam. That is why cof fee should not be allowed to stand, but should be served the moment it is made, and why it .should not be reheated. Tea also deteriorates when it is stored for long periods. It should therefore be bought in small quan tities and kept in air-tight con« tainers. Questions Answered Mrs. J. F. A.—Numerous inves tigations with children indicate that there is a definite connection between bodily well-being and mental ability. A child with poor appetite and digestion may exhibit poor powers of concentration, list lessness or irritability, all of which interfere with the ability to learn. ©—WNU—C. Houston Goudiss—1939—56. wAsk Me .Another 0 A General Quiz The Questions 1. How should 12 o’clock noon be designated? 2. Is there a vice president in case his office is vacated? 3. What is the Spanish Main? 4. How far can a tarpon leap? 5. Is an amendment as much a part of the Constitution as the original articles? 6. Who was called the “Dicta tor of Letters”? 7. What is the largest horse in the world? 8. How does the amount of mon ey now in circulation in the United States compare with the amount when the United States entered the World war? The Answers 1. According to the U. S. Naval observatory, 12:00 m. 2. No. The Constitution does not make any provision for the filling of the vacancy. 3. The northeast coast of the mainland of South America. 4. Louis L. Babcock, eminent authority on tarpon, has noted horizontal leaps of 22 feet. 5. Yes, it is. 6. Voltaire. 7. Brooklyn Supreme, a Belgian stallion, weighing 3,200 pounds, is the largest horse in the world. The animal stands 19% hands or 6 feet 6 inches high and is being exhibited at the San Francisco World’s fair. 8. As of March 31, 1917, just before the United States entefed the World war, the money in cir culation totaled $4,172,945,914; th* amount in circulation on Novem ber 30, 1938, was $6,786,994,297. HANDY fkmte Use* Lure of a Secret Things forbidden have a secret charm.—Tacitus. / 7~\ To Correct Constipation Don’t Get It! Why let yourself in for all the discomfort of constipation—and then have to take an emergency medicine—if you can auotd both by getting at the cause of the trouble? If your difficulty, like that of millions, is due to lack of “bulk” in the diet, the “better way” is to eat Kellogg’s All-Bran. This crunchy toasted cereal—a natu ral food, not a medicine-has just the “bulk” you need. If you eat it every day, it will help you not only to get regular but to keep regu lar, month after month, by the pleasantest means you ever knewl Eat All-Bran daily, drink plenty of water, and “Join the Regulars.” Made by Kellogg’s in Battle Creek. Sold by every grocer.