The National tribune., 1894-06-28

tnat combines well with coi0rS Ike Clear-green,
soft-blue shades. and neutrality-suspicious. so be-
coming to many women.
s..
Pique suits-skirt, coat. and sometimes
waistcoat-are being worn again this Summer
They must be immaculate; they soil easily,
and require expert laundrying to make them
immaculate again. Therefore they are not
very profitable for people who have to be
economical.
Pique trimmed with null has been suggested
by some fashion makers, but it will hardly
find much favor.
Tiffany employs women for much of the
work on his wonderful stained glass windows
Two of the beautiful windows in his chapel at
the Worlds Fair were designed by women and
the cutting of the glass and arranging it on the
patterns is done by feminine fingers.
IS
A brown-and. white checked taffeta is pretti.
est made up with trimmings of dark.b brown.
Partisan one, with underskirt and lapels and
cuffs of the little jacket of the plain brown had
full blouse front of green silk.
**x
Insertion again.-Big black hats have a band
of black or white lace straw set in about half
inch from the edge of the brim; then with
a little jet to sparkle around the crown,
feathers to nod in front, and ribbon twisted
in at the back, the hat is complete, except
it must have a dash of color. This can be
supplied by forget-me-nots hesped near the
feathers, a red rose standing up straight with
them, green leaves looking all the cooler for
having no blossoms or pink roses making
half wreath under the crown close against the
hair. Flowers, however, are copied so cheaply,
that is, so dowdily, and used so promisculously,
that some girls substitute twist of queer
colored velvet or satin ribbon in with their
black feathers and jet, to make difference.
Very little color is used in the most stylish
black hats anyway. wherein they differ from
the dowdy ones.
Sailors hats of white duck are a late fad.
The material is stretched tightly over light
straw shape
Linen, pique, Galatea. lightweight denim
and heavyweight gingham are all made up
for cool shirt-waist suits. Someti mes there is
only plain skirt; sometimes a jacket, short
and ruffiy around the waist, is added. The
gray-blues rather than the brigter ones and
brown without particle of red in them are
coolest looking.
The making of pot-pourri from the garden
roses is an ld-time accomplishment of our
ladies' and their rose jars are said to hold
sweeter fragrance than ever was found in the
Japanese packets Marion Harland, in one of her
sketches of Colonial Virginia, draws a very
pretty picture of the stately Southern house.
wife and her daughter collecting the pink
petals, filling great hampers with them, calling
the darkies to carry them into "tbe still
room," there to have every petal examined and
smoothed out, that no wilted ones should spoil
the fragrance.
There arises much .mooted question, whether
or not to use salt in the process. The best
known recipes say that each layer of petals
should be sprinked with salt; but it is argued
by some, and seems plausible that the salt col
lects dampness and mold. However. here are
the two recipes: Collect the petals from fully
blown roses that are just ready to fall, but
whose petals are still fresh. If gathered while
the dew is yet on them, then they must be
dried. Spread the petals oHt to dry on sheets
of paper. Put layer of petals in a wide
mouthed jar and sprinkle them with coarse
salt. Alternate rose petals and salt until the
jar is full or your roses are all gone. Let them
stand, covered closely, for several days, then
stir them up we'll, add more petals and salt,
and keep this up, stirring every day. After
a week or 10 days put in ground spices-clove,
allspice, and cinnamon, vanilla bean, benzoin,
violet water, or any favorite perfume that is of
good quality, for it would be q shame to add
cheap cologne to the fragrance of roses. Some
would also put in bit of musk and the heavier
odors. The second recipe does away with the
salt entirely. 1t is good plan to either dry
the petals quickly in the hot sun or in a warm
oven. To sprinkle spices, sachet powder, or
perfumes in with each layer is quite as satisfac-
tory as filling up the jar first, then adding
them. A little bit of cam phor, orrs root dried
orange peel, and fragrant oils to be bought from
the druggist, stirred in adds to the sweet scent.
The absolutely necessary things are roses, care
fulness about drying the petals, and q closely
covered jar. The sweet scent of the lemon ver-
bena and rose geranium and the cleanly law
ender must not be forgotten. A rose jar care
fully 6llsa and stirred up occasionally will fill