Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1884-09-20
FOR LADIES ONLY.
IMPORTATION AND HINTS GATH
Erred FOR THEN.
What Shall we Eat and Where
withal Shall we be Clothed,
and How?

Among the many styles OF bonnets now |
in yorIe in Paris very few are without |
strings. Linen ribbons are in great de- |
mand, particularly for young ladies hats.
The Pifferaro hat has small, Hat brlm, |
slightly raised on one side, with a high |
crown shaped like cone. This hat is
trimmed with a large cockade Of linen rib
bon, shot with gold, or with a cockade of
colored silk All bonnets are very high.
If the shape is not high-as, for example,
in the case of capotes-fowers or aigrettes
are raised in the center of the bonnet and
all kinds Of birds and insects fastened with
fine wires and intertwined with them to
produce in effect as if they were flying
among the flowers 4 new French round
hat is called pave" shape. 1t has square
crown and straight, narrow brlln. One Of
these is of English straw. A deep gallOon is
a large bunch of field flowers and wheat.
A charming capote is of pink horsehair.
Its only trimming is Il bunch OF forget-me-
nOts intermiXed with grass. The Gillette
capote is composed OF small herbs and
grasses, arranged in tiny punches and
placed like a wreath around the hat. The
cut in sticks and joined by herbs anu
grasses These bonnets are trimmed with
red-velvet strings and lunches Of field flow
ers or Cherries Philadelphia Record
Russian vests are among the latest novel
ties They are ught-htting plated like an
ordinary plastron, and taken in around the
belt under deep sash Of plain or plated
silk The plasuons are generally OF silk
or of wooden goods to match the dress.
Sometimes the sashes are OF eolored Grape.
This vest will replace the tailor vest so
much worn last summer, and Will be seen
under all open jackets. The blouse mOu-
lick, also a Russian style, consists of
kind OF pOlonase, very ught-httlng IN the
back and rather loose III front, where II
buttons all the way down. Over the front
of the waist is a plastron which is SHRED
on the upper part, and has on either side
piece of velvet On each piece of velvet
are twenty-siX small pearl buttons and thlr-
teen bUttonhOleS. Thirteen small button.
holes are on the waist, TO which the button
holes are fastened The plaStrOn forms
part oft front Of the tunic. 1t IS taken
into the waist by a half belt OF velvet closed
by fancy buckle.
The fashion Of cutting demi-toilette
dresses square or V-shape in the neck
seems to be more than ever the vogue, and
now comes the rumOr that the bonnet
strings are to be removed. This fashion
seems to be an outcome of the other, but
it must be adopted with discretion, and eX-
cept in the case of girls or young marons
will hardly prove becoming. a woman 5
throat is apt to lose It's r0undness by mid
die age. To shear oil the bonnet strings
and leave the neck exposed is often TO be-
tray an unpleasing fact. TO grow old
gracefully has always been reckOned diff
cult art-one indeed that but few timely
learn. This is a pity for the vain striving
after q lost youth is one OF the saddeSt
sights to see. BY dressing u little Older
than her wears woman in appearance
looks often Younger than the register war
rants When jVeniiity OF style, INSANE
toned by age, Is adopted, the contrary eff
feet is produced. \ word to the wise is
sufficient, and one may preach hundred
sermons TO the foolish in vain New
York Post
There are two ways of arranging the
couture Tor those who dress the hair high
on the head One fashion is: Divide the
hair into three separate strands, then ar
ranging them into three French twists
instead of one in the old way. Each twist
is coiled very tightly; the one in the center
coils from left to right, and the other two
roll away from the temples and throat
never coiling toward the face. Below these
on either side, and just behind the ears
little stray wisps of hair are left, shading
the neck above the dress collar in the
ARREST of zephyr curls. The other mode is
TO coil one heavy French twist taking the
long ends which remain after this portion
OF the couture Is arranged, and forming
them into four " horseshoe loops, which
III loose wavy coils entirely surround the
crown of the head, soltening the severe
angular lines OF the twist on each side for
half the way down. The back portion Of
the twist above the nape OF the neck IS lett
unadorncd. Nothing in the way of low
hair dressing has as yet taken the place Of
the Languy coil in the way of becoming
ness or easy grace. Short cropped hair,
laid in loose curs all over the head, is still
in fashion. and is likely to remain so foy
some time to come.
4 glance at the latest fashion plates from
Paris confirms the rumur which reached us
some time ago that crinolne was gaining
ground. and that the Vatican style of dress,
with its ample skirt and bouliant drap
ings, was more and more in favor abroad
HOUSEHOLD JUMBLEs.
To make peach jam, take the desired
quantity of fully ripe peaches; pare them,
take out the stones and cut them into quar-
tiers; put the Quartered fruit into an enam-
clcd preserving pan and set 1t over the ire
stirring the contents continually until they
become perfectly soft. Then rub it through
a sieve To- take out the Jumps If any of
these remain beat the pulp well until the
mass Is thoroughly smooth. Then to every
pound Of the pulp add q pound Of sifted
iolf sugar The peach pits should then be
added. using about oue-!ourth of them,
having hcm blanchcd and bruising them
well before putting them in. Now put the
pan and contents on a brisk fire stirring
and Swimming constantly. Fifteen min
utes will be long enough TO cook the pulp
after il commences to boil Then remove
the jam from the fire, FIJI your jars, cover
tightly and keep them in q dry, cool place.
-tILc Caterer.
Save the spent tea leaves for few days
then steep them in tin pail or pan for
half an hour strain through a sieve and
use the tea for all vanished paints. 1t re-
quires very little elbow polish. Us the tea
acts as = strong detergent, cleansing the
paint from all impurities and making 1t
equal To new. Il cleans windows and sashes
and oiclutLs; indeed, any vanished sur
face is improved by It's application. 1t
washes window panes and mirrors much
better than water, and = excellent for
cleaning black walnut and loo6ing-glass
frames 1t viii not do 70 wash uuVarnlshed
paints with 1t.
Oll-lidIkS ON Iai'elcu N3liN lhA1 w It
moved by making paste OF cold water and
pipe-clav or fuller's earth, and laying it on
the surface without rubbing it on else the
pattern of the paper will then likely he in
jurod. Leave the paste on all night. in
The morning it can be brushed or and the
1pot Will have disappeared. but a renewal
OF the operation may be necessary If the
oil-mark is old
Pickles ought to be kept in dry place
and the vessels most approved OF for keep
ing them are widc-mouthod glass bottles
or st ne Jars having corks or bungs which
must be fitted in with linen and covered
with bladder or leather White wine vine
gar is the best for pickles and tits essential
10 the excellence and beauty Of pickles
that they always be completely covered
with vinegar.
To destroy rcd ants grease plate with
lard and set il where ants congregate; place
-, ali, },