The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1910-12-27
PRECIOUS STONES
ARE FREELY USED
In characterization, Empire Styles Still Prevalent bur-
with More Natural Waist-Line Fuller
Skirts and Wider Girdles

without ever looking commonplace. no
matter what the material is Fl ON which
1t is designed. A very handsome eve-
ming gown, suitable either for the thea
ire or for q dinner party, Is shown in
the figure at the right. It is made OF
black silk gauze, embroidered in silk
dots and consists of a bodice with
modesto and sleeveless Of finely tucked
black tulle or any color one prefers.
The tucks are released an inch and a
half from the edge to form a heading
which is finished by narrow line OF
cut jet If color has been used, or
by cord Of gold OF silver if black
tulle was used. At the line Of join
ing a wide band Of black velvet passes
over the bust and around the arm be-
meath the heading Of the sleevecap. The
lower portion of the bodice is soft
~ draped fichu effect beginning at
either shoulder in the front and cross
ing the bust and passing under the
arms to the opposite shoulder, forming
an arrangement in the back to CORE
spond to the draping in front. The
lower part of the sleeve is draped in a
small close fittirg puff. The girdle is
Of black satin sharmeuse cut on the
HAS, and fitted simply to the figure.
being shaped . tride wider in the
front than in the back.
The skirt consists Of smooth front
panel to the knees, ending in band Of
the velvet, below which is a gathered
founce extendf az around the entire
dress, cut to form the rest Of the skirt
and extending to the belt. The lower
edge is gathered and confined by q
wide frou frou of frayed black satin,
while the front panel is outlined by
beaded embroidery which also deco
rates the corsage.
For Young Girl.
Very girlish and simple Of construc-
ton is the gown with the fchu. The
nc del was of SAKE blue mousselin over
nile green silk. The bodice consisted
Of a wide fchu of white mousselin
edged with narrow friil Of the blue
over the green, while the under bodice
was Of the material in fine shirrings
which also form the elbow sleeve with
a double edged frill Of the material,
soft satin ribbon combining it to the
arm and ending in smart rosette on
the elbow. The modesto was Of white
Venise lace, while the girdle was Of the
same ribbon as that used on the
sleeves. being Adjusted in very novel
and pleasing manner. The centre was
fastened to the centre front, passing
around the waist and crossing in the
back, coming around In front under the
opposite arm, and slipping through
the fold Of the fichu. disappearing Boz
meath the modesto. The skirt was Of
velvet Of the exact tone Of the waist
and cut severely plain. The restaurant
gown, violet velvet, Is shown in the
drawing and the back shows the new
manner Of pleating. The drawing
quite explains the manner Of construc-
ton. The front il decorated over the
bust by an applied piece Of pale yell
low satin, heavily embroidered In the
popular new eidelweiss flower in
deeper tone of yellow. This is held
in place seemingly by band Of vel
vet ribbon of deeper tone than the
dress. It passes over the shoulder and
attaches to the back Of the bodice by
two large amethyst buttons, which
adds to the fascinating and unusual
color effect.