The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-09-21

reflections induced by the warmth am
fragrance of the peat. When twenty
minutes are up you are set in a corner Z
have the first coat OF pea sprayed off pS
a hose. A plunge into a warm tub tina
is ready alongside the peat trough com'
pletes the process, and, wrapped in warn
/ towels. you are left to recline on 9
couch while pleasant drowsiness over
comes you. When you have dressed ane
spent twenty minutes or so in the pleas
ant little cooling room, you return to youl
hotel. feeling physically and mentally 9
giant refreshed, and the compliments or
your improved appearance will make you
wish tina a peat bath were a less Costly
luxury. According to tradition. the VIZ
tues of the peat bath were discovered py
accident. A litter of little pigs which war
lowed daily in the peat mud on a mn
side were noticed to have much more
| glossy coats than their fellow piglets-
The example of the piglets was speedly
followed. and the peat bath became Iash7
ionable as a cure for skin diseases.
The woman is always interested in
| neckwear fashions.
Neckwear is very dear to the average
woman,s heart, for the dressing of her
neck often makes or mars a womahss
whole toilet, and it behooves her 20 pc
very careful in her choice of stocks, ties,
| ~cravats, ribbons or collars.
Velvet is promised for next winter.
The predictions so far are in favor OF a
velvet season., therefore some OF tne
newest confections in neckwear are
shown in the fashion of velvet stocks
These stocks come in all manner of fancy
designs, some criss-crossed over a con-
trasting color with the velvet ribbon.
The long, fluffy chiffon boas, which are
d~eservedly popular, as they soften the
face and are becoming to the homeliest
cast of features, still retain their popu-
larity and are being shown in the swell
shops in very pretty new designs. As
they are so ~perishable, the woman with
a small ~pocketbook would do well to at
tend the bargain sale of these goods and
pay as little as she consistently can and
yet get an article worth buying.
AS all indications point to the revival
of empire fashions. when our grand
mothers wore skimpy skirts and every
short-waisted bodices, and carried lace
scarfs and nantillas, advance fashions
show us that these two mentioned arti-
Giles of a woman's wardrobe promise to
be a feature of winter house gowns.
-.
All the coming season we seem likely
to be wearing a great deal of black and
white: indeed, almost as much as we are
doing now. Soft. aceordion-pleated
gowns. with sheaf-like tunics of jet, nav
ing a layer of white intervening chiffon,
are quite charming. for all the beauty of
the pattern is well developed. Every tunic
and every skirt, almost, in black lace or
embroidery, would seem to have an ac-
~companying bolero, or. at all events, the
rounded front which ~appertains to this
neat. trim little garment.
Many of the silk muslins and voiles and
crepe de Chine so much in fashion, made
in black, are accompanied by white chif-
fon bodices, trimmed with black strap
pings n black embroidery. We have
had narrow little vests of all kinds, but
none have been better worn that the
white chiffon with a lattice work of black
velvet liam tart fashion," as children
call it. White silks striped with black,
m~uslins, white linens and white
cottons with these same black hair lines
are all the fashion. and many white I'M
derskirts have polonaises in black trans
parent material, a style which gives addi-
tional lissomeness to willowy figure
White or black epaulettes on tight sleeves
in contrast are the latest novelties; in
fact, the caterers of fashion are studying
contrasts as most important features in
the economy of dress.
Tell your cook to try the following cold
meat salad whenever she has a few slices
of cold boiled or roast beef that have be-
come rather dry
Cut the meat into very small dice. Rub
round the salad bowl with a piece of cut
garlic or a slice of Spanish onion, or a
cut shalet, whichever may happen to be
at hand. Prepare a salad dressing with
hard-boiled yolk of egg, dry mustard. pep
per. salt, vinegar, and the best oil Cor
milk or cream if oil should be objected
toy. Place this dressing in the bottom
of the salad bow and put the meat in it,
moving the pieces about so that they may
become thoroughly im~pregnated with the
dressing. Add lettuce leaves that have
been washed and examined, wiped dry,
and gently torn in shreds. Throw in also
any cold peas, French beans. young car
rots or broad beans (skinned) that there
may be in the larder, left over from pre-
vious meals. Mix the whole together
lightly and thoroughly, and it is ready to
serve. Cold fish of almost any kind,
whether fresh or salt, may be used in
this salad instead of meat. Pieces of cold
steak or the lean part of cold chops-both
of these are SO often wastedl-can be
utilized in the same way
Hollyhocks and h~ydrangeas have been
the two flowers that have carried off the
honors of fashionable favor this season,
and there are no prospects of any wane
in their popularity, says the Boston
Journal Hydrangea blossoms have
been used on summer hats. painted in
profusion on gauzy gowns and used for
house decorations. Hydrangea colorings,
mauve, faint green. misty blue and sill
very rose, have been put together in some
lovely gowns and hats, while dainty lit
tie rooms have had their walls, hangings
and furniture all in repetitions of the
same delicate hues. Hollyhocks have
leaped from the obscure corner of the
garden to the proud eminence of draw
ing rooms at a single bound. Whole
rows of the tall plants are set on piazzas
and in large entrance halls, and clusters
of roses and white ones have been used
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