The National tribune., 1908-09-10
By SENORA SARA.

If children were taught from earliest
infancy how to walk. the chances are
many people would be far more grace
| ful. Perhaps when you are in a crowd
you look for pretty hat, dress, face or
| something equally fascinating but did
you ever take time enough to note how
many ungraceful walkers there are in
the world? A tall. slender woman will
! meander along, usually taking long, un-
graceful strides; short. stout woman
| has the tip of her nose In line with her
| toes and her back woefully curved,
| arms hanging listless or the hands are
| clutched. and this woman simply falls
| ahead, catching herself at each step.
| Women OF short limbs usually take a
| short. quick step-too short for beauty,
| tho a long gait is almost laughable to a
person of this type. The woman of short
waist and long limbs seems to wade
| along the street, tho she could carry
| herself more gracefully by walking
slowly with head erect. The swinging
walk is taught, and Is usually evidenced
\ among women who don picturesque at
! tire. While the toes should be slightly
turned out, some people exaggerate the
step. A soldier walks by rule; the
| theatrical world learns the graceful art
of walking, realizing 1t is essential to
their presence on the stage. The list
| less, droop-shouldered person is as un-
graceful as the woman who carries her
| self as if every arm, limb and her head
| were wired to her body. A tall, slender
| girl must walk very erect, sit erect and
walk with 4 graceful stride or she takes
| on angles. Often one can walk more
gracefully If something is carried in the
hand. This is true of women, who never
seem to know where to put their arms
and hands while walking. The art of
walking is one of the greatest perplexi-
confronting fhnGa xtrn p
in public. If one learns to merely tip
tilt the chin and carry the head erect
and give the body good poise, the
| limbs will probably take care of them
selves. 1t is when the weight of the
body Sways every way that the feet
reach out to catch the falling body, and
| this is why people pass us swaying from
matte toys. or plufging ahead any way
to arrive at the destination.
That useful material. burlap, has been
made up in many attractive ways in the
last few years, and now the needlework
shops are showing desk pads. handker-
chief boxes and picture frames all in
buriap and embroidered with soft COL
ored silks.
One set was in dark shade of green,
and the design was carried out}in tones
of wood brown. 1t does not take very
fine stitches or great amount of work,
but when the dainty little articles are
finished and mounted on cardboard they
are pretty and effective.
AS sold in the stores such things are
expensive, but why not cover a box
and there are plenty around the average
house-with burlap. and leave it with
out further elaboration? 1t would not
soil easily, and it would prove a fOrmi-
dable rival to the silk and tapestry af-
fair.
A Welsh rabbit may be made with
milk, cream, beer or ale, and with or
without eggs, tho one is more certain
of success when eggs are used. Mustard
and paprika are the condiments most
favored for rabbits, tho Worcestershire
sauce has its adherents. Rabbits may
be cooked directly over the flame or
over the hot-water pan. In stirring be-
gin at the center and widen the circle
of the spoon.
From the various recipes with which
one may be sure of scoring success the
following is selected: Put one pound
fresh American cheese cut in small
pieces in the chafing dish blazer over
fame or hot-water pan, and as it melts
begin pressing and~ stirring with the
back of a spoon. When nearly soft add
two tablespoonfuls butter. red pepper,
salt and mustard to taste. When we'll
mixed add half a cup of cream and stir
until smooth. Then add two we'll
beaten eggs and stir hard for moment.
Put the cover on the dish and let the
mixture rest with the fame turned on
for two or three seconds, then put out
the flame and leave a few seconds long
er.
To make a rose pillow, gather the
petals as for a rose jar on sunny day,
but dry in the shade. The hot sun will
curl and twist the petals, and draw out
the odor. They must be well dried be-
fore you stuff the pillow.
Spread upon broad tray, and strew
tablespoonful of powdered orris root
among them. If you can afford to buy
the true altar of rose, you will secure
the delicate fragrance" you desire by
sprinkling 10 drops over the petals Just
before putting them into the case. Make
the inner cover of glazed cambric, the
outer of silk or satin, embroidered with
roses and buds.
To make a rose jar. gather the petals
in the morning, as soon as the dew has
dried off Pack in a jar in layers twol
inches deep, sprinkling about two table,
spoonfuls of fine, dry table salt over
each layer. Gather a fresh supply
daily, adding to those already in the
jar. In this way you get the flowers inl
their fragrant prime. AS soon as the
rose IS fully blown, and the petals dropi
when the stem is rudely Jared, they
should be gathered. Half-blown buds
are not suitable for pot pourri, being
toe succulent and in scent too crude.
When the jar is full or all the roses
are p1ucked and packed in the order
Indicated with salt between the layers
(the jar being kept in cool. dry place),
cover, and leave untouched for a week. |
Then upset the jar upon broad plat
ter and mix and toss with cool hands |
and gingerly, to loosen the matted pet-l
ais and diff,ise the salt impartially. Have
ready the following ingredients:
Orris root powder, one ounce; violet!
powder, half an ounce; rose powder, |
half an ounce; hefiotrope powder, half
an ounce; one-half teaspoonful each of
mace and cloves: one-quarter of a tea |
spoonful of cinnammon; four drops of
oil of roses, 10 of oil of chris. 20 of oil
of melissne, and the same of oil of euea-
lyptus; 10 drops of bergamot, and, last
ly, two drains of alcohol.
Mix the spices into the sailed petals
first; then the oils, Incorporating all
thoroly. Much depends upon the thoro-
ness at this stage of the work. Turn
the mixture into a clean jar; tie oiled
paper over the mouth, and fit on tight
top.
The pot pourri will be ready for use
in a month. 1t will keep 20 years I
have some in my storeroom that was
compounded according to the above for
mula Is years ago. 1t is as sweet as
1yitbi,, r,,onfh aftar fha rocaS 1,,araI