The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-03-31

tepid water, dashed with one ~aspoon
full of cloudy ammonia or borax. Di-
rectly the water grows discolored a fresh
bath must be drawn and another basin
of the clean fluid used, until the scalp
is quite free of sticky egg or soapsuds.
Large Turkish towels should be used
in drying the hair, or the patent dryer,
which shortens the usually tedious pro-
cess into one of eight or ten minutes.
Hair. however, washed in ammonia,
borax. or even with soap, though left
light and shiny from the effect Of the
egg, is apt to fluff and fuzz as though
every strand had been separately througl,
hot tongs. To allay this a little cocoa oil
or any pure grease ought to be rubbed
into the scalp and a vigorous brushing
put in train.
Excessive dryness is indeed a peculi-
arity of many American women's hafr,
the result of our climate and rather sec.
ond class digestion, n to correct this a
steady cocoa oil or grease treatment
ought to be kept up for two or three
months at a time, applying a very little
Of the emolient once in six or seven days,
and brushing 1t out in the length of hair.
1t is absolutely only by regular matu-
final grooming that dandruff can be kept
down and that the gloss and color of the
hair are retained after the vital juices
of early youth are ceasing to flow. 1t
requires two brushes. however, to do this
business we'll; one meant only for the
scalp and one for the hair.
Choose your brushes of the best
bristles, the yellow being superior to the
white. 1t is the poorest economy to buy
a cheap hair brush. Nothing is lovelier
than the gloss on a woman's hair, ana
1t is never obtained except by constant
brushing with the finest brush.
Remember that your brushes need a
weekly washing and a daily airing.
Never leave them on the toilet table,
where the dust and germs in the room
can fall on them.
After using. place them on the window
sill for sunshine or air, then put them
away in a long box of Japanese lac
enered ware or straw.
Once a week wash them in warm water
and soda.
1t is rather unnecessary to add that
naught 50 d~etracts from the impression
that a woman is a lady than careless,
ness about her toilet articles. 1t is q
eall-mark of refinement that even a low
voice or a gentle manner does not give.
The dressing sacques and matinees for
spring and summer wear are very dain-
ty both in fabric and design. One ex-
IRENE novelty is made of white lawn
combined with Persian embroidery. in
delicate colorings. The pattern of the
embroidery is in the form of a leaf.
Stripes of the same tapering to the
waist outline at the back and front
of the garment.
The skirt is formed of full points over
tapping one another meeting at the up
per edge with ribbons matching in color
ings the embroidery. A double Jabot Of
lace trims the matinee at the neck, fol-
lowing the front.
The sleeves of this garment are very
large and are made of strips of the en-
broidery alternating with the material.
reaching the wrist, where they are
gathered into a full firth Of embroidery
This matinee is of so fine an order that
1T lis necessarily expensive, but the
manufacturers will with pleasure make
up the same style in less expensive ma
terials, which win be very effective.
: Another beautiful matinee is made Of
white lawn with a vest box plated ter
sertion woven with ribbon. The back is
formed of fine plaits and the loose fronts
that fall over the vest are made of in
sertion strips. The skirts of this ttrac-
tive matinee are full and form yandyke
points frilled round with embroidery.
These points are attached to the bodice
by a band of insertion interlaced with
ribbon, with a bow heading each point.
The shoulders are dressed with a sailor
collar composed of Insertion frilled with
embroidery. The sleeves are made of
insertion to correspond with the collar.
Ensgmatic menu cards, writes Laura
Douglass in an article on .sEaster Menu
Cards." in April Ladies' Home Jour
nal" are important factors to the en-
joyment of guests at dinner. On such
cards blue points may masquerade as
"Cerulean dots or "Colored angles.
The shaddock. which is so often used for
the first course. has been bidder under
the phrase. Fish and fowl (shad duck,.
Soup is described according to its kind,
as "Make-believe terrapins' (mock tur-
tle), "Love-apple broth (tomato), or a
dozen other names which will occur after
a few moments thought. For fish the
antique joke of Poison" (poisson), or
else it is described by its kind. lShad is
known as "Bones," smelts as "Refnes."
salmon as "A Scriptural character" cod
as IA fashionable wrap (Cape Cob.
and trout as "Giraffes' (speckled beau
ties). "A character in ~Ivanhoe" can hide
IF. de Boeuf,' the initial representing
both ''Fillet" and the gigantic. ssFront.o
"Our national bird will disguise not
the eagle but the turkey. 80 domestic
will describe ducks, and e~Saii-back, the
canyas-backed variety. Salad appears as
Nothing but leaves" or in case a
~mayonnaise of celery is used as s.Relow
stairs-y'' (celiar-y). Cheese is called
Slang" from Cheese IT," or is ignored
with crackers, which are otherwise called
"Favors,'' from the children's fancy
crackers. Dessert is hailed as San arid
plain,'' with ice cream as ian oasis.p
Frozen milk tops" or "a mockery king
of snow" Pastry is described as Print
ers' confusion tpie-pD, and coffee as
"A severe cold
Mrs poorv hos raaz -. -.