The New Zealand Railways Magazine, Volume 10, Issue 9 (December 2, 1935)
Aid To Beauty. — The Neck
Aid To Beauty.
The neck should form a very prominent part in beauty culture. Unfortunately, however, it is often overlooked by the busy woman who has not the time—or money—to visit the Beauty Specialist regularly. A scraggy neck, with loose skin around the jaws, shows that the throat and the muscles which control the sides of the mouth and chin have been woefully neglected, and consequently have lost their elasticity. A good astringent lotion is immediately needed to tone up the skin and exercise will do the rest.
An effective—but simple—exercise is to stand erect, clench the teeth, then bend the head, and turn it with a sweeping movement, first to the right and then to the left, as if a bite were to be taken out of each shoulder.
* * *
Never carry out the exercise spasmodically. Violent exercising for a few days, and then a cessation for a while will not work wonders, but persevere for a few minutes each day and the result will be distinctly encouraging. Do not be like the woman who, suddenly realising that her neck was losing its firmness, exercised far too much for a few days, and then went off to a week-end house party, to which she had been eagerly looking forward, with the result that the visit was completely spoilt, for she could get no rest from the ache at the back of her neck, brought on by over-exercising. Now she is jubilant over the result of a few minutes’ exercising each day—together with the toning up of the skin with an astringent lotion—and is confident that her neck will never give away her age.
* * *
With the approach of summer and its seasonal diseases a few remarks concerning that human enemy and carrier of many infectious diseases, the common house fiy (musca domestica) will not be out of place.
First of all, remember that the four commonest means of carrying infection are flies, fingers, food and faeces, but of the four the fly is the greatest menace of them all.
* * *
Take the life history of the fly and its various stages of development. First there is the ovum or egg which develops in from 8 to 24 hours. A single fly lays from 100 to 150 eggs at a time and does this five or six times in a season. Then comes the larval or maggot stage which takes from four to eight days. Then the pupa or chrysalis stage varying from three to five days ending in the fully developed fly. The duration of the different stages varies according to the temperature being much shorter in a hot climate than in a dry one.
In selecting a site for the laying of the eggs, the fly prefers a medium which will provide both heat for development and food for the maggot, the ideal being decaying vegetable matter about to ferment, such as kitchen refuse or stable offal.
In structure the fly has a proboscis, salivary glands, a large crop which holds food laden with germs, and a stomach. Now the salivary glands are the only digestive glands and can deal only with the starches and sugars, therefore it must get its proteid foods in a pre-digested form. The former it gets from the dining table and the latter from refuse, offal, latrines and stable debris.
* * *
Now you will understand the chain of infection from filth to the food on the dining table, the sugar basin, milk jug, bread and other foods left exposed. Not only do the feet carry the infection, but also the liquid in the crop which the fly ejects to moisten dry foods such as sugar and bread is laden with germs of disease. Unfortunately, the fly has but few natural enemies and therefore it falls upon all to exert every effort in its destruction.
Firstly, we must see that we do not provide suitable breeding ground and must deal with our rubbish in such a way that it is not left exposed. Burn what can be burnt, wrap up in paper what has to be put in the dust bin, and bury deeply whatever cannot be disposed of otherwise. Make free use of the various contrivances for the destruction of the fly, such as tanglefoot,
The effect of neuritis on this man was a strange one. At times his legs and arms seemed to go dead, and he lost all control of his movements. He would fall down helpless in the street, unable to lift a finger to save himself. But that was many years ago. Since then he has been taking Kruschen Salts regularly, and those unpleasant experiences have never been repeated.
“For several years,” he writes, “I suffered from acute neuritis. There were times when I lost complete use of my legs and arms. They went dead on me—that is the only way I can describe it—I had no control over them whatever. I would fall down in the street, or wherever I happened to be.
“It was as a drowning man clutching at a straw when I first took Kruschen Salts. I did not have any faith in it, or in anything else. I took one bottle of Kruschen and only felt slightly better, but I continued taking it and very soon I was a new man. It is about 15 years since I started taking Kruschen, and it is now many years since I have had any of the symptoms mentioned.“—E.H.
The pains of neuritis and sciatica are a symptom of deeper trouble—the same trouble that causes rheumatism, gout and lumbago. They are a sign of an impure bloodstream. They show that poisons have crept into the blood.
Kruschen is a combination of six natural salts, which ensure internal cleanliness and keep the bloodstream pure. New and refreshed blood is sent coursing to every fibre of your being. Then, neuritis, sciatica and kindred ills all pass you by.
Kruschen Salts is obtainable at all Chemists and Stores at 2/6 per bottle.
page 75 fly traps, fly papers, etc., and, above all, see to the protection of food. Safes should be protected by fly-proof netting, and foods, especially those which do not require cooking, such as bread or sugar, should be carefully guarded.
With regard to fingers, never sit down to a meal without first washing the hands carefully, and let all see to it that every effort is made this season to Swat That Fly.
* * *
Now that the festive season is almost upon us our thoughts naturally turn towards the parties that are invariably given to children, and we have illustrated here a couple of novelties which tend to make the table decorations most effective and pleasing both to the adults who have planned them and the children who will enjoy them.
To Make the Little Lady Bon-Bons.
Make a cone out of a piece of stiff brown paper, about six inches high. Insert a tiny celluloid doll in top and secure at waist. Make a double tiered skirt of crinkled paper, hair or wadding and a tiny poke bonnet. Tie a piece of ribbon around waist-line and finish with bow at back.
The small umbrella is made with a piece of soft wire covered with paper for handle. Cut a circular piece, push handle through the centre and secure. Crease paper in folds to represent the handle at top. Fill cone with any novelties and fasten by cutting a piece of cardboard to fit at bottom.
The basket is made of any stiff paper. Cut a circle about two inches in diameter and then sew a straight piece on about 2 1/2 inches in height. Make some rose petals out of crinkled paper and sew around, using green paper for the bottom to represent leaves. Fasten a handle across with any soft wire covered with paper to match the basket. Sew a tiny fringe inside and fill with sweets.
Two cups sugar, 1 cup cocoanut, 1 cup milk, loz. butter.
Boil for fifteen minutes, and then stand saucepan in cold water and stir until stiff. Turn half of the mixture on to a greased plate and colour the remainder with cochineal in order to have the combination of pink and white ice. Mark into cubes.
Two cups sugar, 1 tablespoon cocoa, 2ozs. butter, 1/2 cup milk, essence vanilla to taste. With or without chopped walnuts and raisins.
Bring the sugar, cocoa, butter and milk to the boil, stirring to make sure the sugar is all dissolved. Then boil for ten to twelve minutes without stirring. Beat until thickens and then pour on to a greased plate and mark into cubes.
Coffee De Luxe.
Three ozs. butter, 1 tablespoon syrup, 1 cup sugar, 1 large tin sweetened condensed milk.
Melt butter, add syrup and sugar and when melted add the milk and boil for twenty minutes, turning out in the usual manner, and mark into cubes.
* * *
The following dainties have the merit of being most decorative as well as being simple enough to be approved of by the most careful mother:—
2 seedless oranges, 1 lb. loaf sugar, pinch cream of tartar, 1 breakfast cup of water.
Peel oranges and divide into sections, being careful not to break the skin, as the fruit must be dry. Put sugar and water in a saucepan and dissolve slowly. Add the cream of tartar—bring to boil. Boil ten minutes 300° F. Remove from fire, dip each piece of orange into the syrup, testing the orange on a fork. Dip in a bowl of white sugar. Place on a wire tray to dry.
Cut as many oranges as required into halves, then scoop out the centres for fruit salad, etc., leaving the hollows ready to be filled with jelly. Make a jelly to fill the halves and when thoroughly set divide into quarters. It is essential that the jelly should be very firm. If different coloured jellies are used, the effect is very attractive.