St. Paul daily globe., 1888-04-15
FASHION NOTES.

lOped out III the shape OF the hOWer
petals.
Another wedding novelty is the max
ing the bridesmaids gowns of soft,
creamy white velveteens and trimming
them with fur. Ermine, sables, blue
fox and beaver have all been utilized IN
the making of these odd costumes. With
them are worn wide white felt hats,
covered with masses of great curling
ostrich plumeS Of a shade to match the
fur.
All the spring ball gowns will be
trimmed with flowers. and generally
those natural to the season. One now
preparing for pretty, rosy blonde is Of
pale green tulle, the edges of the skirt
and bodice being garlanded with
wreathS of buttercups, mingled with
foliage. A pink crepe has Wreaths OF
wild roses. and black tulle and satin
is adorned with clusters OF great white
dogWood blossoms.
The combinations in spring costumes
coming from Paris are most charming.
Thus old rose faille is combined with
mastic ladies' cloth pale blue wool with
embroidered stripes opens over bronze
green skirt of faille or mOlre. En-
and help to harmoniZe apparently irrec-
oncilable tints.
Among pretty pieces of jewelry from
the Partisan shops is a brooch in the
shape ola golden Cupid, with diamond
ring, perched On jeweled branch OF
pearls and diamonds. Another idea,
less pretty but quite as odd, is a repro
duction OF medieval gargoyle in the
shape of lions head from which issues
a stream of diamonds.
Sailor hats will be worn again this sea-
son. but will come with higher crowns,
narrower brims and very simple bows of
ribbon as adornment. The spring bon
nets will be trimmed almost exclusively
with flowers, and many of the bonnetS
will be composed entirely OF small bios
SONS, with few erect frills Of lace to
give finish to the edges.
A pure white tea gown of India silk is
tucked from throat to waist in many
little fine tucks and falls loosely from
the waist, where it is confined by belt
of silver galloon, through which
moire ribbon is run. The same
forms a collar and the finishing OF
sleeves, which are tucked in the same
manner as the waist. A pretty and in
expensive tea gown is white challi
with little black figures. The front is
covered from throat to to with narrow
lace ruff1eS, each one of them headed
with 'beading' through which is the
narroWest width of black ribbon ter
minating alternately On the right and
left sides in long loops.
One of the new spring hats from Paris
is the Tosca, a shape that recalls slightly
the DirectOire period. One of these is
of dark green chip, trimmed with black
Brussels net, arranged in loops in front
and passing to the back of the crown
from the right side. where it falls be-
hind in lang scarf, which is passed
around the neck, then brought down in
front from the right shoulder and fast
the waist line, where it is held by bow
of ribbon. Tea roses without foliage
are massed in row along the left side
side Of the crown and under the brim OF
the right side. The scarf end is a yard
and half long and made of net doubled
and edged with ribbon.
A gown in process of manufacture for
summer wear is of China silk, gray-blue
in color, not the much-abused Gobelin
shade, but one grayer and more stone
like in hue. This is figured with deli
cate white lines that are self-entwistedl
circles like the pattern of watch
spring. The skirt is plain, with close
plating set under the edge, and the
long drapery is laid in careful fan plaits
that diminish in length up the left side.
The waist has baSqne back and jacket
fronts, with close inner waistcoat of
white surah. There is a fold of the
surah edging the collar and cuffs.
With this is to be worn wide round
brimmed hat of straw of the same color,
that is covered with multitudinOuS loops
Of GROW hlun I,ihhnn fhat hoe Carrpyp
lines of white running through it.
The spring hats have three marked
characteristics. They are wide, they
have sharped, pinched poke over the
) face and are trimmed either with rib
bons OF with flowers, the tendency being
to cOnfine the trimming either to one or
the other. If it is of ribbon, in nine
cases out of ten it will be ombre. There
is, with the rage for gobelin blue,
fancy for straw hats of the same shade.
and these are trimmed with masses of
crisp loops of gobelin blue ribbon,
shaded through all the tones of that
color and frequently edged with silver.
When the hat is trimmed with flowers,
they are some small blossom-forget-
me-nots, buttercups, bluettes, heath or
spirea-and these are made up in long
Wreathes, much mixed with small, light
foliage, and the hat is heavily covered
with mass of blossoms.
One of the latest fancies in the trim
ming of bOnnetS is to cover them COM
pletely with little ivy leaves, which
lap closely over each other. A bonnet of
green tulle is entirely covered with
these pale green leaves, and has an
edging of velvet of darker shade gath
cred in soft puff about the face. The
strings are short lengths of the tulle
and held in place by two little gold pins
with heads of ivy leaves. Some of the
larger hats have scarfs of gauZe or tulle
for trimming, which hang down behind
and are brought around the throat and
the end lightly pinned to the corsage
with a little Orname MT pin. Let not the
elderly venture lightly upon this device;
it is suited only to the freshest faces.
An English costume seen on the street
this week gives some charming sugges-
tions for demi-season gown. The skirt
and drapery were of dull Pompeiian red
with hair stripe of white. This was
made with the careful lines of drapery
seen in tail0r-made dresses. The waist
was of plain cashmere of the same tint,
with velvet reyers a shade darker.
Around the high velvet collar passed
scarf OF crisp, dull yellow lace, and this
revers and knotted at the waist. At the
wrists, which were finished with cuffs
of velvet, were some close folds of the
half-striped material of the skirt with
inner folds of lace which knotted upon
the outer sides of the cuffs. An English
walking hat of fine red straw. trimmed
with many loops of pale ecru ribbon
hair-striped with red completed this
stylish costume.
Culinary Saws From ''Table Talk"
All flesh is not venison.
: Hunger is never delicate.
Turtle makes all men equal.
Many dishes bring many diseases.
The knife doesn't make the cook.
Even sugar may spoil a good dish.
Mans greatest enemy is his stomach.
Happy is he who has no friend to feed.
Cheerful looks make every dish