McCormick messenger. (McCormick, S.C.) 1902-current, April 27, 1939, Image 3
McCORMICK MESSENGER. McCORMICK. S. C.. THURSDAY, APRIL 27, 1939
Fashionable Silks Stress
Plaids, Stripes and Checks
By CHERIE NICHOLAS
\\Z HAT are you doing about
plaids, stripes, dots and checks
in print silks for your spring and
summer frocks, for your redingote
or bolero costume suits and for the
many blouses you will need to com
plete a smart wardrobe? If you have
not already done so, you really
should take steps in this matter, for
one or the other of these types has
practically become a “must” in the
up-to-the-minute clothes collection.
Your choice is in no way limited,
lor every type from classic checks
and stripes to color-glorified plaids
are represented and it’s ditto for
dots. Quaint checks in conventional
sizes and simple two-color treatment
which return to vogue with the
“southern belle” fashions, inspired
by the movie version of “Gone With
the Wind,” are at their best in stiff
silks, such as taffeta or taffeta-ized
silk crepe. These checks are as
stylish for mother as they are for
daughter, and as chic for evening
as for day wear. Reminiscent of
Civil war days is the dress shown to
the right in the illustration. It is
of black and white checked silk taf
feta with deep square decolletage
both front and back. Dainty white
lingerie embroidery (most every
costume carries a lingerie touch this
season) outlines the squared neck
line and trims the sprightly puff
sleeves.
Surah silk is big news. Paris
dressmakers are making a big to-do
about this silk, hailing its revival as
one of the most significant fabric
style trends this season. The new
check surahs will delight you as
also will the dotted patternings.
There’s no end to stripes. They
start pin-stripe size and continue to
run the gamut into wide, wider, wid
est versions. To be had, are the
prim and quaint Victorian stripes
mostly just one color on white, or
if you are style alert you’ll want
silks in the handsome wider direc-
toire stripes, or if you have gone
gypsy as is the way of fashion this
spring you will insist on stripes in
vivacious coloring for a full skirt
to wear with your new sheer white
blouse. With your navy or black
suit you’ll be right in style if you
wear a hat of Spanish stripe silk
and carry a bag to match.
Simple stripes, one color on white,
are quite a featured theme in the
latest fashions. See the dress cen
tered in the group. It is made of
black and white striped taffeta. It
has the old-fashioned look that is so
decidedly new-fashioned for spring
and summer 1939.
You will not be able to resist the
new plaid silks such as fashions the
stunning daytime dress pictured to
the left in the foreground. Solid
blocks of color form the plaid in
this printed silk crepe dress. It’s
the last word in chic, is this strik
ing and youthful dress with its swing
skirt that measures yards and yards
about the hemline. The bodice is
draped and is detailed with a soft
knotted bow. The lingerie touch is
introduced by a band of white
mousseline de soie, edging the neck
line and the sleeves.
These plaid silks are just the thing
for the blouse you will wear with
your navy or black or the new navy-
green suit that is causing such a
furore in Paris. Capes and jackets
lined with plaid silk are on the style
program, too, as are also the new
petticoats that are the style sensa
tion of the moment.
® Western Newspaper Union.
Cloque Organdy
From now on through the spring
and summer season the world of
fashion is destined to see myriads
of ruffles and flounces. The latest
trend is toward the new tiered sil
houette. You will see this treatment
not only in summery sheers but
likewise in light woolens and silk
surahs and crepes, for afternoon
wear. The model pictured interprets
this new tier silhouette to a nicety
in a party frock made of lovely col
orfully printed cloque organdy. If
you have not already done so be
sure to acquaint yourself with this
exquisite summer fabric. It makes
the most adorable dresses one can
imagine.
Late Styles Turn
To Tailored Suits
In the suit brigade for spring are
large groups of very strictly tailored
suits which have slightly longer than
hip-length jackets and skirts that
usually are gored or plaited. Jack
ets bound around with braid are
frequently shown with such suits.
They come in smooth twills or
hard woolens, and are rather mas
culine-looking, but go with blouses
which are so sweet, feminine, and
dainty that they become girlish in
effect.
Shirtwaist Frock
Latest for Evening
The shirtwaist-and-skirt theme for
evening has quite a following. Some
gay spirits have concocted informal
dinner gowns by adding a bishop
sleeved shirtwaist blouse of white
silk or dotted chiffon to the long
dark skirts of their evening tailleurs.
Sometime they link the two with a
gay cummerbund.
Others dress for informal home
dinners in a long dark skirt and a
sheer short-sleeved white organdy
blouse.
Detachable Skirt
Does Double Duty
Buy your new print frock or make
it yourself as you will, but if you
want it to do double duty see to it
that you add a detachable skirt of
dark silk crepe that has a wide
crush corselet girdle that buttons
about the waist,' the skirt open up
front to show off the print to better
advantage.
To Lend a Lacy Look
The importance of silk lace, not
only as a trimming but for entire
dresses, is an interesting new note
struck by outstanding designers.
ADVENTUROUS
AMERICANS
By
Elmo Scott Watson
The ‘Old Pioneer*
A CENTURY ago newspapers in
various parts of the country fre
quently printed contributions signed
“By an Old Pioneer.” The man who
thus signed himself was one of the
most interesting characters in the
history of the West—John Mason
Peck, preacher, writer, teacher and
editor.
A Yankee by birth, Peck arrived
in St. Louis in 1817 as a young and
zealous preacher sent out by the
Baptist church to Missouri territory.
Except for two or three years, the
remaining four decades of his life
were spent in traveling thousands of
miles on horseback, preaching,
exhorting, establishing schools,
^ churches and Bible societies, mak
ing friends and giving counsel to
many a settler far removed from
civilization.
Also during this time he was
making an even greater contribu
tion to posterity. He was recording
his observations and impressions of
the people and the country through
which he traveled. He interviewed
many frontier notables, among
them the venerable Daniel Boone
and later wrote a biography of the
great Kentucky pioneer.
By the time of Peck’s death in
1857 his journals numbered some 53
manuscript volumes which he willed
to a library. At the beginning of
the Civil war, the librarian went
away to fight and Peck’s material
was stored temporarily. When the
library was moved to new quarters
at the end of the war it was left
behind and eventually was acquired
by a. paper mill and turned into
cardboard. Thus much priceless his
torical information was lost.
But despite this loss. Peck’s life
had not been lived in vain. His
writings, published in the newspa
pers, had a great deal to do with
bringing settlers into Illinois and
Missouri and in establishing those
two commonwealths.
• • •
Under Five Flags
\\f ALPOLE ROLAND is believed
to have been present at more
historic events and known person
ally more historic characters than
any other American who is not fa
mous in his own right.
He served under five flags, with
the British, as a major in the Turk
ish army during the Crimean war,
a colonel of cavalry in the Mexican
army, a general in the Chinese
army under Li Hung Chang, a scout
for Custer in the Civil war. During
the Crimean war he was an eye
witness to the famous Charge of the
Light Brigade and in India he was
present at the “Relief of Lucknow.”
He knew the Duke of Wellington,
Napoleon III, Sultan Mejdid VI of
Turkey, who decorated him, and
Abraham Lincoln, who expressed his
gratitude for Roland’s leaving the
Chinese army to volunteer in the
Union army. Roland went 20 miles
into Confederate territory and re
turned with the typographical maps
upon which the famous battle of
Gettysburg was fought.
At the age of 71, he volunteered
for service in the Spanish-American
war and was rejected as being phys
ically unfit. But 13 years later, at
the age of 84, he was lost in the
Canadian woods for 21 days without
food—and came out of it without any
injury to his health. In fact, he
lived to be more than 100 years old,
but this war-worn adventurer spent
his last days in a poorhouse in
Detroit.
• • •
‘The American Traveler*
JOHN LEDYARD, Dartmouth
^ sophomore, paddled home in a
canoe down the Connecticut river to
Hartford in‘1772. This was not only
the first recorded trip of its kind—
it started Ledyard on his career as
“The American Traveler,” who saw
more of the world, as it was then
known, than any other man.
He went to sea and landed in Lon
don at the time the great navigator,
Captain Cook, was preparing for his
third South Sea voyage. He won a
berth on Cook’s vessel as a corporal
of marines. Returning, he went to
Paris and hobnobbed with Thom
as Jefferson, Lafayette and John
Paul Jones. Then back in America,
he accepted Jefferson’s suggestion
that he explore the western part
of North America by crossing it on
foot eastward to Virginia. This
meant going first to London, cross
ing Europe and Asia and taking a
Russian ship to the Vancouver is
lands.
He started from London in De
cember, 1786, and reached Stock
holm uneventfully. He learned there
that he was to cross the Gulf of
Bothnia by sled but the ice route to
Russia was not frozen over. Faced
with waiting until spring to cross by
boat, he decided to walk around
the gulf instead—a 1,500 mile
trek through unknown country.
Although the feat seems impossi
ble, he reached St. Petersburg sev
en weeks later. He continued by
sledge across Russia until Empress
Catherine banished him as a French
spy.
Shortly thereafter he started on a
trip to explore Africa but died sud
denly in Cairo, January 17, 1789.
• Western Newspaper Union-
WHAT to EAT and WHY
❖-
C. Houston Goudiss Explodes Some False Notions
About Food; Warns Homemakers Against
Fallacies and Superstitions
By C. HOUSTON GOUDISS
I T HAS been well said that a little knowledge is a danger
ous thing. This is particularly true of dietary facts, for
half-truths can be more misleading than lies.
There should be no place for half-truths, misinformation
or superstition in a matter so vital as the choice of food. Yet
judging from the letters that come to my desk, thousands of
homemakers are being influ-<g>
enced, not by scientific knowl
edge, but by “old wives
tales/* and a multitude of
fads and fancies which there
is not a shred of scientific
evidence to support.
Some food fallacies are harm
less. Others may be detrimental
to health. For they result in an
unbalanced diet that deprives the
body of substances needed to
maintain physical efficiency at the
highest possible level.
Misinformation About Meat
Many common and persistent
fallacies concern the eating of
meat. It is wrongly
charged that light
meats are more
wholesome than
dark meats . .* .
that veal is not
completely digest
ed .. . that meat
is a contributing
cause to disease,
and many other
equally foolish no
tions. All these
misconceptions are
in a class with the absurd ideas
that eating turnips will make you
brave, that lettuce is a cure for
insomnia, or fish a food for the
brain.
There is no evidence to support
the belief that some meats are
less desirable than others because
they are less completely digested.
Tests show that the length of time
meat remains in the stomach va
ries with such factors as the quan
tity of fat present, the method of
cooking, and the amount of chew
ing it receives. Bat there is no
marked difference in the thorough
ness with which the different kinds
of meats are digested.
Erroneous Ideas About Cheese
Other fallacies that continually
crop up .in my mail are the ideas
that cheese is constipating, and
that this good food is not complete
ly digestible. Neither belief is in
accordance with the facts.
Numerous tests have shown that
when cheese is given a proper
place in the diet, it is usually well
digested. Moreover, it has been
demonstrated that there is prac
tically no difference between
cheese and meat with respect to
ease of digestion.
As for the completeness with
which this food is utilized by the
body, studies made by investiga
tors for the United States depart
ment of agriculture, demonstrat
ed that on the average, about 95
per cent of the protein and over
95 per cent of the fat of cheese
were digested and absorbed!
Some few persons may have an
allergy to cheese just as they are
sensitive to a variety of other pro
tein foods. But that is an abnor
mal reaction and has no bearing
on the use of cheese by persons
in normal health.
Cheese Is Not Constipating
The mistaken idea that cheese
is constipating doubtless arose
from poor menu planning. Cheese
is a highly concentrated food. It
enjoys the distinction of being the
most concentrated source of pro
tein known. Because of this fact,
menus containing cheese should
be balanced by the inclusion of
foods containing bulk or cellulose,
such as fruits, vegetables or whole
grain breads. When these foods
are omitted, it is not the pres
ence of cheese, but the absence
of bulk that is responsible for the
meal being insufficiently laxative.
Homemakers who have the in
terests of their families at heart
will banish the notion that cheese
is either constipating or difficult
to digest when properly used.
They will give this splendid food
a regular place in their menus
and thereby provide valuable
nourishment at a most economical
cost. It is doubtful if any other
food provides such a variety of
important nutrients concentrated
in such a small space. Besides
its fine quality protein, cheese is
notable for its energy values, for
supplying the minerals, calcium
and phosphorus, needed for teeth
and bones, and as a source of
vitamin A.
Don't Make Mistakes About Milk
Not even milk has escaped a
variety of groundless supersti
tions. It is said to be “fattening”
when the truth of the matter is
that no food is fattening unless
ATTERN
AAAAAAAAAAAAAAAAA*
JDRAID used to give the effect of
a bolero is a chief charm of
this pretty dress, for street and
daytime. It accents the soft full
ness of the bodice, above a tiny
waist and slim-hipped, circular
skirt. Make it of flat crepe,
checked or printed silk for now.
Later on, have it in gingham, linen
or batiste.
This adorable basque frock is
smart for both school and parties.
It puffs out so charmingly at the
shoulders, flares at the skirt hem,
and hugs in to a small, pointed
waist. Sash bows, tied in the back,
draw it in snugly, and look gay
and pretty besides. For school,
choose gingham, calico or percale.
For parties, taffeta or silk crepe.
No. 1672 is designed for sizes 14,
16, 18, 20, 40 and 42. Size 16 re
quires 3% yards of 39-inch materi
al, plus 5 yards of braid.
No. 1722 is designed for sizes 6,
8, 10, 12 and 14 years. Size 8 re
quires 2% yards of 39-inch materi
al, plus 1% yards of trimming.
New Spring-Summer Pattern Book
Send 15 cents for Barbara Bell’s
Spring-Summer Pattern Book!
.*** %
& v
•ARTM ENT
Make smart new frocks for street,
daytime and afternoon, with these
simple, carefully planned designs!
It’s chic, it’s easy, it’s economical,
to sew your own. Each pattern
includes a step-by-step sew chart
to guide beginners.
Send your order to The Sewing
Circle Pattern Dept., Room 1324,
211 W. Wacker Dr., Chicago, 111.
Price of patterns, 15 cents (in
coins) each.
<S> Bell Syndicate.—WNU Service.
consumed in excess of bodily
needs. The food faddists say that
fruits and milk must never be tak
en at the same meal, for tha
fruit acids will cause the milk to
curdle. Here is an outstanding
example of the misleading effect
of half-truths. For it is a physio
logical fact that milk is always
curdled in the stomach by tho
action of the hydrochloric acid!
Some people are afraid to eat
acid-tasting fruits because they
have the erroneous idea that they
produce “acidity” in the body. In
spite of their acid taste, however,
most fruits have an alkaline reac
tion following digestion.
My earnest advice to home
makers is to disregard all sucli
fads and fancies. Don’t be guided
by hearsay advice. Eat a wide va
riety of foods in moderation. Learn
what constitutes a well-balanced
diet. And make that your health
ideal.
Questions Answered
Mrs. E. B. L.—The refreshing
flavor of pineapple makes this
fruit useful for stimulating a lag
ging appetite. J± contains valua
ble minerals and the vitamins, A,
B, C and G.
Mrs. A. L. T.—Children require
more protein than adults in pro
portion to their body weight. Nu
tritionists estimate that about 15
per cent of the total calories of
the child’s diet should be taken
in the form of protein.
©—WNU—C. Houston Goudiss—1939—60.
UndePkib
*>clu5:
Make It a Vacation
Most people grumble at a detour
instead of relaxing on it.
We cherish some of our prej
udices. They are worthy ones.
A soft job may be one that you
have worked at so hard that you
know how to do it—soft.
But Who Are the Joneses?
All the nations in naval arma
ment act as if they are “keeping
up with the Joneses.”
Does anyone want “equality’*
with those whose speech and
manners exasperate?
A he man is right agreeable if
he isn’t too assertive about it.
And That Goes for Life
It isn’t love altogether that
makes a marriage a success. It’s
mixed with common sense.
Inefficiency usually lies in in
capacity to observe closely.
Correct Constipation
Before—Not After!
An ounce of prevention Is worth a
pound of emergency relief. Why let
yourself suffer those dull lifeless
days because of constipation, why
'bring on the need for emergency
medicines, when there may be a
far better way? That way is to
KEEP regular by getting at the
cause of the trouble.
If it’s common constipation, due
to lack of “bulk” in the diet, a
pleasant, nutritious, ready-to-eat
cereal-Kellogg’s All-Bran—goes
straight to the cause by supplying
the “bulk” you need.
Eat this crunchy toasted cereal
every day—with milk or cream, or
baked Into muffins—drink plenty
of water, and see if you don’t for
get all about constipation. Made
by Kellogg’s In Battle Creek. Sold
by every grocer.
JP
*fgS
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