The daily morning journal and courier., 1901-12-06
HOW THEY KEEP YOUNG.
PAR7SfAN ACTRESSES TELL SEE.
 CRETs OF GOOD HEALTH.

Bernhardt Says It's Hard Work-.Jane
 HadtnR Is Out Of Doors ns Much as
 Possible Tho Methods of. Others.
 The youthful freshness and elastic suppleness that Parisian actresses ha- btually succeed in maintaining after long years of exhaustive professional work, involving late hours, nasty meals and exposure to sudden changes of temperature have from time beyond memory elcited the amazement and admiration of theatrical observers.
 My soldiers, madam, would always be victorious if they could only enjoy your perpetual good health," were the words With which Maurice de Sake greeted Adrienne Lecouvreur one evening when he met the tragedienne at the door of the greenroom The perennial spring of Sarah Bernhardt is perhaps quite as remarkable as that of the favorite ac- tress of the eighteenth century, and the juvenile eXuberancc and comeliness of Mines. Bartea, Rejane and Jeanne Gra- lier has induced the "Gaulois," one of the most essentially Partisan newspa-
 
 nent actresses and singers how they manage to preserve their youthful ap- pearance.
 Mime. Sarah Bernhardt says that the real secret of her good health is cease less hard work. T never allow myself to get rusty" she says T avoid the open air as much as possible. I shut myself up either at home or in the the ater and keep myself iA constant men, tai and physical training. I go to bed at three o'clock in the morning, and rise at nine. I eat very little-usually fish and eggs. I am very fond of oysters, fried soles grilled mullet and brook trout. I eat a great many eggs-some- times as many as ten day. I drink nothing but champagne. I always drive to the theater in a carriage, usu- ally in my brougham, with closed win dows. I often remain in the theater eleven or twelve hours at a stretch, without seeing daylight, and almost without fresh air. I usually dine in the | theater. It is true that in the summer l season I make up for this by my open l air life at Belle-Isle, but that is my holiday: that is to say, it's exception.
 
 dows wide open to let in the sea breeze. and find that this sudden change from the close air of the theater to the open air of the ocean does me an immense amount of good, much to the astonsh- ment of the doctrs, who tell me that such sudden. changes are dangerous. l hate taking medicines of any descrip- tion and avoid sanitary precautions and thinking of my health. Hard, hard work during ten months of the year gives me no time to be ill Work! work! that is my hygiene"
 Mines. Bartet, of the Comedie Fran caise, follows no particular regime, ex- cept that she always sleeps with her windows open, summer and winter. T eat anything that suits my fancy chicken, beefsteak, mutton chops, game, truff1es, all kinds of fish and plenty of egge I frequently indulge in very rich food. such as mayonnaise salads, Holsters and game pastry, but invari- ably take good care to eat very little, and never quite appease my hunger I drink red or white Bordeaux, Bergundy or champagne, but take very little H. ouid at a time. I am very fond of walking in the open air, but always drive to the theater, usually in a closed carriage"
 Mme Worms Baretta, of the Come die Francaise, never bothers about her health one way or the other. q usu- ally pass two months of the year in the mountains" she says, land this seems to wind me up for the whole theatrical season. I eat and drink whatever my appetite dictates, and I rest and take care of myself accodring to the advice of my doctor. as every one else does, but avoid thinking about my health or the possibility of falling ill" Mime Rachel Boyer, of the Comedie ( Franchise enjoys most robust health; which she attributes to fresh air. T over a good road at speed of ] am fond of my automobile and after ; working in the tl1eater there is nothing { so defreshing as a brisk spin in the l forty miles an hour. It Is so bracing { and stimulating! I eat and drink al- most everything, provided the dishes are carefully and thoroughly prepared, { and the wines are of good quality I prefer toast to bread, and like good, palatable, wholesome food, such as ( billed fish, Irish stews, grilled mush- f rooms and eggs in almost every variety I of form, provided they are not hard I boiled. I am fervent enthusiast of I