Beautifying As A Business.

From figures supplied by the Washington Bureau of the Census of Manufacturers, it is estimated that for 1929 in the United States £100 millions represented the amount spent on perfumes, cosmestics and other toilet preparations manufactured in that country. There were thus, in the United States, a million women with an average annual expenditure of something like £100 on these things and the service associated with them. H. G. Wells points out that an average well-to-do woman goes now to the beauty parlour for massage at least once a week, and there, according to her physical condition, she has electric treatment or rubbing with creams, the application of hot and cold lotions; she has her face put under a “mask,” an affair of beaten-up eggs and other ingredients which tightens on the face; she has it covered and rubbed with ice. Then her eyebrows must be made to a fashionable form, and there must be treatment for any casual hair. Her neck must remain round and youthful; it must be treated for sagging, and her hair, even if it does not need to be dyed, must be washed, marcelled or water-waved and rubbed with a tonic. Good hair tonics are especially expensive. Once a week at least the hands must be manicured, and generally the nails are coloured as well as polished. A little pedicure may come in here. Few people can be trusted to cut and arrange their own toe-nails well.

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In New Zealand the number who can afford either the time or the money for this weekly and fortnightly treatment is relatively small. In all the principal towns and in most of the provincial centres there are at present modern beauty parlours, and every woman should try now and then to have a good “freshen up” at one of these places. The effect on one's appearance is sometimes truly wonderful, and the stimulating result is often as good as a holiday; and certainly the diversion from some other less satisfying means of using up one's spare pocket money is usually well rewarded.

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At the beauty parlour you will also be given advice regarding scents, bath salts, lotions, eau-de-Cologne and perfumed soaps. This is likely to be far more satisfying than trying out matters of this sort for yourself without any expert advice. It has to be remembered that the main object of all beautifying is to make yourself more pleasing to those with whom you live and associate. If this is clearly in mind, then the charge of vanity may well be disregarded. A good appearance is helpful to one's own peace of mind, which is the starting point for happy relations with one's friends.

At A Dinner Party.

The most important point of etiquette concerning a dinner party is to be punctual. It is the height of bad manners to arrive even a little late. On the other hand, one should never arrive too early. Do everything possible to reach your destination about three or four minutes ahead of the stated time, so that you may dispose of your wraps without causing delay.

When you have an escort, remember you must go in first. If you are with another woman, the married, or the elder woman, goes first. Greet your hostess and then your host. At a small informal function, you will probably know the other guests; if not, your hostess will doubtless make one or two introductions. At a large party it is not considered necessary to make introductions all round. If your dinner partner is unknown to you, he will, of course, be introduced. Do not linger talking to your host and hostess if other guests are present or arriving. Pass on after greeting them, and find a seat.

Going in to dinner, your partner takes charge of you. He will find your place at the table, and then pull out your chair, unless a servant is available to do this for you. Never make a move to pull it out for yourself. You take your seat at once. Your partner will take his seat at your left hand after the hostess is seated.

Lift your bread or roll from the table napkin before you unfold the napkin which you should lay across your lap. This leaves the place clear for the first course to be placed before you.

As silver and cutlery are laid in the order in which they will be used, just remember to take them in order commencing from the outside. It is correct to refuse a course that you do not want, and also to refuse wine. The question of the correct glass for wine need not worry you, for the servant will pour whatever wine you choose into its appropriate glass. If you are not accustomed to wines, it is well to refuse them on these occasions, Simply say “No thank you” when they are offered, and the waiter will suggest mineral water or lemonade instead. If you do take wine, remember that your glass will be filled up again if you empty it, so if you do not wish for more, leave some in your glass. Liqueurs are served in tiny glasses and should only be taken in very small sips.

Do not give all your attention to your partner during dinner; talk occasionally to the man on your right. This leaves your partner free to give some attention to the lady on his left now and again.

When the dessert is over, unless you are the guest of honour taken in to dinner by your host, rise when the others do. The guest of honour, however, must watch without appearing to do so for the hostess to look in her page 61 direction and give the slight bow which is the signal for rising.

When leaving, bid your host and hostess good-bye (not overlooking a few words of appreciation). There is no need to shake hands with any of the other guests, but just give a bow and smile to those nearest you.

Fashion Points.
Including Signs of an Early Spring.

Shoes, in a perforated lacy effect, in all wanted shades including the new clipper blue and kid-lined for comfort.

White Details—shoes, gloves, hats and lingerie finishes for neck and wrist. White pique gloves and hats for wear with dark blue suits.

Capes—for morning, noon and night. Reversible capes, supplying plaid or plain. Smart frock with cape back. Detachable evening cape of pleated georgette fastening at back.

Lastex—used in foundation garments; now incorporated in a well-fitting slumber cap; in frock shirred over hips; in yoke band of Shetland wool panties.

Suits—smarter than ever—tweeds worn with matching hats, or sailors, and dark blouses. Finer weaves accented by smart blouse detail—waterfall frills, ruffled bib effect.

New sleeve effects, such as a combination of the raglan and the puff, for crisp spring fabrics.

Grey tweed dress piped with red. Another tweed with fringed skirt and cape.

Skirts for street wear with less fullness and an even straighter cut. Slightly shorter than they have been.

Quaint belts of leather, string, cloth, with quainter buckles of chromium, wood, bone, glass.

Military swing to the new spring coats. Unusual shoulder fastenings, cartridge pleating.

Printed green organdie worn over a taffeta slip in a conflicting pattern.

Juliet girdle in silver laméA lined with intenser shade of the frock colour.

Hostess gown of honey-coloured satin with brown sleeves faggoted into unusual armholes deeply pointed at front and back.