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The New Zealand Railways Magazine, Volume 11, Issue 1 (April 1, 1936.)

Our Women's Section — Timely Notes And Useful Hints. Suitability And Appearance

page 58

Our Women's Section
Timely Notes And Useful Hints. Suitability And Appearance

Suitability And Appearance

Is it a really strong egg-beater? Non-rust? I like its green handle. I'll have it please.”

“Yes, it's a beautiful suite. The colours in the tapestry are right, and the shape of the chairs, but it's too big for the room. No, I won't have it.”

“I know it's a sale, and the silk things are beautiful and very cheap, but it's getting into winter and I must be, warm. Show me the new woollen goods —vest and pantee sets.”

* * *

A woman, seemingly, spends much of her time deciding suitability with the added quality of good appearance. Clothes, food, furnishings, are all matters of considerable thought. The ability to judge is susceptible of development as may be observed when one compares the callow girl just-leftschool, just-started-work, who shops haphazardly, regretting most of her purchases, with the same young person at twenty-five, knowing what she wants, combing the city for it and extracting every fraction of value from the penny.

Such a quality of discernment in material things is being applied by women in many new fields.

* * *

Landscape gardening is successfully carried out by women in countries which support a wealthy, property - owning class. Women with scientific training apply their knowledge in laboratories connected with textile trades, food preparation and preservation. The science of dietetics claims many women. Labour-saving appliances in hundreds are being evolved by women experts. Domestic architecture is being recognized, increasingly, as her field. Less often is the disparaging remark, “Only a man could have designed it!” applied to a comfortless, waste-space kitchen— for men are learning from women. A stroll round the British Industries Fair enables one to appreciate how much of comfort and of taste in modern living conditions is being supplied by women.

Mainly About Hats.

At times the fashion change from season to season is imperceptible. Skirts drift up or down, fullness is gently added or abstracted, waist lines move quietly up or down, sleeves are unaggressive—even hats tilt or droop in slow movement.

* * *

But this year everything is brusque, new styles challenge the eye, fabrics and groupings startle even the unobservant. Take hats! Courage and the military mode go hand in hand—for it requires courage, this change from the soft beret shapes or the picturesque wide and drooping brim to the upthrust of militant feather on a fur shako, or the shovel brim on a soldierly cap.

* * *

It all began, I believe, with the Breton beret. Since then, the archives of history and the colourful places of the world have been searched for the picturesque. The headgear of the Cossack, the French Legionary, the Merry Men of Sherwood, an Italian madonna —all have been recklessly adopted and adapted to grace the hat salons of Paris.

* * *

And what does it all amount to? A formal hat or a cocktail hat, a length of velvet and ribbon, a wisp of veil, a twist of felt or velour, to be worn a month or two and then discarded. A fuss about nothing? Let me whisper that I am inclined to think so Everything can be overdone—especially clothes.

* * *

I am reminded of a youthful riddle, “Why does the miller wear a white hat?” My guesses were many, straining possibility. The answer, “To cover his head” deflated my imaginative bubbles and caused me to think. Why do we wear hats? To show off our waves (the product of our hair-dresser), our profiles (ours through no virtue of our own), our purses or our pride? Let us apply the two criteria of suitability and appearance and we will not make mistakes.

In summer, hats to shade from the sun, cool light hats of porous material, coloured and brimmed to suit us; in winter, hats warmer and darker, closely and comfortably fitting the head even in windy weather, shower-proof for wear with rain-coats—of happy colourings and shapes for us.

* * *

My favourite hats this winter will be the Robin Hood, gay quill in high crown, right for sporty occasions, for winter walks; and a soft velour, peachbloom in finish, with a rolled brim of medium width, adaptable to any type of face, soft and flattering to young and old.

Fashion Notes In Brief.

Skirts an inch, or even two, shorter, less skimpy. Six or eight gored; pleats breaking out from the knee; pleated all round in plaids.

Frocks and coats have interest centred from the waist up. In frocks page 59 the bodice may be full or draped. Sleeves are deep-set and angular, kimono, raglan. Shirt-waist tweed frocks are popular, especially with a gay scarf tucked in the front opening. Scarf may be of satin with belt to match or of velvet—very smart. The military front with frogs is arresting. Stitching accents some frocks.

Belts are wide, elaborately buckled. Buttons are novel.

Gilets (a species of front, fastening round the neck and with a band round the waist) help to ring the changes with suits or coat-frocks. Satin gilets may have narrow upstanding collar and small, stiff bow in front, or soft bows looped at neck-line. Gilets in silk tartans, velvets, or flat fur fabric vary the neck theme.

* * *

Coats are reminiscent of swagger with flaring backs, or plain and belted with no trimming. Fur collars are elaborate and large. The fur cape for afternoon street wear, or evenings, is new this season.

Wool fabrics have a smooth; suede finish as in mousse cloth, or are rough as in chevron bouche coating, angora, wool frieze, knopp effects, the raised chevron weave for suitings.

Colours? Marsh green, Gloucester green, Lady Alice blue, cocktail red, riff red, ruby red, purple-grape, copper beech, amberust and black, a great deal of black.

Evening gowns, evening wraps and accessories we will have to leave till May.

A Bedroom For Rest.

We want a pleasant room to go to sleep in and a pleasant room to wake up in. We want a room coloured correctly for electric light, for a sunny morning or a grey day. We want a room which will enhance the beauty of the furniture.

The richness of mahogany looks well against a light, cool green, but if the room has a southerly aspect the green will have to be warmed by applying deep cream to doors and woodwork.

Light oak or satinwood looks best against blue or blue-green, but for a bedroom an orange lampshade is necessary to correct the too stimulating effect of blue.

For a young girl's room, painted furniture lends itself to dainty furnishing schemes. Pale green lacquered furniture may be the basis of a green and primrose, or green and pink room. Deep cream with blue or green lightened with a splash of gold in cushion or lampshade is charming.

Green and gold is a popular bedroom combination of colours. The green is restful and the gold prevents any effect of dullness.

* * *

Bedroom lighting requires consideration as the bedroom is in most cases the dressing-room. The dressingtable should be placed where, during the day, light from the window will fall upon the face. A recessed window is the best position. Here, a central curtain will hide the back of the mirror from outside and will not detract from the lighting of the room. A long mirror in the dressing-table is a great advantage, as it saves the bother of placing the wardrobe mirror in a good light. At nights, a special fitting should be switched on over the dressing-table. I saw a crystal lamp, matching the tray, powder bowl, etc., on a mahogany dressing-table surfaced with plateglass.

Reading lamps are essential fittings in any modern bedroom, as are bedside tables with book rests or shelves.

A stool in front of the dressingtable is an incentive to careful dressing. One takes that extra minute or two for the extra polish to the nails, the inspection of the back curls, bob or roll.

A hospitable idea for the guest-room (which incidentally saves work for the hostess or maid) is the early morning tea tray or table complete with electric jug or kettle and tea paraphernalia set by the bed-side.


In the last issue of this magazine we detailed a few particulars relating to Infectious Diseases, and, no doubt, you noticed that the commonest medium for carrying the germs of infection is food, especially milk.

Years ago, very little attention was given to the methods of collecting and distributing this most important article of diet. Milking sheds were in many cases primitive and unclean. Open cans, jugs, or other containers were left exposed at the door or gate, and into these receptacles the milkman served the milk from his bulk can, an act which, however carefully performed, was attended by considerable risk of contamination by dust, dirt, etc. Furthermore, our dairy farms from which we drew our supplies were not so carefully controlled, with the result that the milk was often contaminated before leaving the farm. Nowadays, these farms are run on the latest hygienic lines, and scrupulous care is taken of the cows, the management of the milking sheds and plant, the cleansing of the cans, and the method of delivery.

Through the efficient working of the Wellington Municipal Milk Department, we now have as safe a milk supply as is possible to get, and we are now going to briefly outline the methods employed by the Department in the handling of the milk.

page 60

The milk is forwarded in sterilized cans by train or lorry to the City Depot, where on arrival, it is tipped into weighing pans and weighed. A sample is taken to determine the butterfat content upon which payment is made, not upon fluid gallon. The cans are labelled, stating whether night or morning milk, no mixing taking place at the farm, as this is detrimental to the keeping quality of the milk. Any milk that smells or tastes abnormal is rejected, and the defect is at once notified to the supplier. If necessary, the services of a representative from the Department are placed at the disposal of the farmer to assist him in rectifying any defect.

From the weighing stage the milk passes into huge vats, and thence to the pasteuriser. The process of pasteurising derives its name from the eminent French Scientist, Louis Pasteur, who discovered the process. This process destroys any infectious disease germs.

The milk is heated to a temperature between 145–150 degrees F. at which temperature it is held for at least 30 minutes. Now this temperature, while destroying any infectious disease germs, does not destroy the natural properties of the milk which now passes to the cooling vat, thence to the bottling and capping machines, each day's supply bearing the stamp of that day on the cap.

The bottles are then placed in crates and forwarded to the chilling room whence they are passed to the distributing waggons.

Thus, you will notice, handling throughout the various processes is reduced to a minimum.

The farmers’ empty cans are washed and sterilized on the premises, as also are all bottles before filling.

As soon as received in the home, the milk should be stored in a cool place, and before uncapping, the top of the bottle should be washed and dried with a clean cloth. If only part of the milk is used, replace the card cap and return the bottle to a cool place.

Never leave the milk exposed to the ravages of flies or dirt, and remember that even though the Milk Department has done everything possible to ensure a safe supply, the onus is on the consumer to protect the milk from contamination after delivery.

Corns Grew Like Mushrooms
Remarkable Result of Excess Uric Acid.
Walks Without Pain After Suffering 25 Years.

Uric acid was the cause of this man's painful, extraordinary corns. His system was producing far too much of this harmful poison, and it seemed to collect in his feet, with the result described in the following letter:—

“My feet have never been strong and for the past four years I have been regularly attended by a foot specialist in order to walk at all. Two have remarked that they have never seen such corns—one saying he had never known corns grow so rapidly— literally like mushrooms in the night, due to rheumatic tendency. A short while ago a friend recommended Kruschen Salts and I took the small dose in my early morning tea. Then, to my great surprise, one day about three weeks later, I discovered I was walking without pain—think of it, after 25 years. It seemed almost too good to be true. The corns, which were like hard dry bone, were softening and coming away—the feet are now a more normal colour and shape, and becoming daily stronger.”—F.L.P.

The presence of excess uric acid in the system shows itself in many ways —all of them unpleasant. But whether the result be a painful attack of rheumatism or a crop of crippling corns, there is one sure way of obtaining relief. In every case, Kruschen Salts can be relied on to drive dangerous uric acid from the system. Two of the ingredients contained in Kruschen dissolve painful uric acid deposits. Other ingredients of these Salts assist Nature to eliminate this poison through the natural channels.

Kruschen Salts is obtainable at all Chemists and Stores at 2/6 per bottle.

Store Room.

The store room is now presenting a very attractive appearance, and we look with pride at our well-filled shelves, the result of many hours of tedious work—cleaning, stirring, bottling and labelling. In spite of this, however, we are always on the lookout for a new recipe—at least to us— which will enable us to make something different from the supply that adorned our shelves last year.

Try this new recipe for—

Pickled Beetroot.

Cook three medium-sized beetroot and slice when cold. Put half-cup water and half-cup vinegar, 2 dessertspoons sugar, 1 teaspoon salt, 1/4 teaspoon pepper, a little mixed spice into a saucepan; bring to boiling point, then add one oz. gelatine and simmer for two or three minutes. Put beetroot into jars and pour the liquid over. Cover when cold.

The following recipes were also taken from a choice selection:

Tomato Relish.

Twelve large tomatoes (dip into boiling water to remove skins), 4 large onions, 2 tablespoons salt, 1 1/2 tablespoons curry powder, 1 1/2 tablespoons mustard, 1/2 lb. sugar, 6 chillies, 1/4 teaspoon cayenne pepper, 2 tablespoons flour, 3/4 pint vinegar.

Slice tomatoes and onions. Put into separate dishes and sprinkle one tablespoon salt on each lot, and allow to stand overnight. Simmer all ingredients together for two hours; mix flour with cold vinegar and boil again for two minutes.

White Cabbage Pickle.

Mince six large onions and equal weight of white head of cabbage. Sprinkle with salt and stand overnight. Boil till soft in one pint vinegar. Thicken with one cup sugar, one tablespoon flour, two teaspoons curry powder and 1 tablespoon mustard, and boil for five minutes.

Herb Garden.

This is the natural adjunct to the storeroom, and the cultivation of sufficient herbs to meet the demands of the culinary operations is a most delightful hobby. Here we have mint and parsley ready to be of use when called upon, followed by sage and thyme for the more spectacular occasions. Lavender has its special place, as this aromatic plant offsets the strictly utilitarian nature of the garden.

To ensure success with our herbs, the ground should always be kept moist.