Evening Star Newspaper, December 21, 1934, Page 44

MAGAZINE PAGE. BY BARBARA BELL. OR school wear. practical one- piece dresses are being spon- sored by the best designers in their Spring collections. Styles of the tailored type, as illus- trated, are regarded as swagger, and we see them in every material, from cotton prints to sheer wool, or mono- tone jersey. Our pattern amounts almost to an Inspiration—it is so easy to make. ‘The yoke and center panels are cut in one. ~ And because the band down the front is superimposed, the design is achieved without complications. In fact, it can be left off entirely, if you want two different frocks from the same pattern—one in stripes and one in a plain material. Early Spring will bring the excite- ment of the new cottons. Ginghams, seersuckers and cotton prints are to be very gay. Stripes will be more sophisticated—no ordinary combina- tions of two colors, but alliances of several shades spaced with a fine sense of harmony and proportion. Color enters into the picture, too. Navy and light blue are recurrent fa- wvorites. Pinks, mostly dusty, are pop- ular. Red is seen coupled with vivid tones, and cooled off with now and then a touch of white or natural color. In wools, one notes an interesting sprinkling of roughish weaves—dull sheer crepes, printed flannels, old- fashioned jerseys and thin costume tweeds. These all come in rich shades of wine, green, brown, navy, Copen- hagen and black. Pique collar and cuffs of white, and buttons of crystal, metal or bone are used for trimming. Barbara Bell pattern No. 1542-B is designed in sizes 6, 8, 10 and 12. Size 8 requires about 2!5 yards of 36-inch | material, 3% yard of 36-inch contrast. Every Barbara Bell pattern includes an illustrated instruction guide, which is easy to understand. BARBARA BELL, Washington Star. Inclose 25 cents in coins for Pattern No. 1542-B. Size ...... Name (Wrap coins securely in paper.) (Copyright. 1934.) Last-Minute Christmas Plans ESIDES the usual Christmas greens, like holly, laurel, hem- lock and spruce, there are many evergreen shrubs, whose Ted and russet berries make attractive Christmas decorations. There are five or six varieties of the cotoneaster family whose red berries and glossy leaves fit them admirably for this use, while the russet berries of firethorns make interesting con- trast. There is also dwarf skimmia, with red berries and laurel-like leaf. Many shrubs, like the daybreak variety of Kurume azalea, or the drooping leucothoe, or the warty bar- berry, are useful for Christmas dec- oration, because of the lovely tones of their coppery or red foliage. Their brilliant twigs and branches can be treated, as can any of the gay Autumn foliage of our deciduous trees, by immersing them in a bath of melted parafin. A thin, transparent coat- ing of this wax will not only preserve the form and color of the leaves, but it will hold them up crisply on their branches. Rooms quickly take on a ZTestive air with one or two large sprays of the right tones of leaves placed in their corners. ‘Table Service. Whether the housewife is training Bome one in the ways of efficient table service or is endeavoring, herself, to comply with the generally accepted rules for such work, there are certain fundamentals that should not be over- Jooked. Fortunately, these are so ele- mentary as to apply to all types of service, and should be practiced until they become automatic. With these basic rules mastered, elaborate table service is merely the addition of de- tails made necessary by the formality of the occasion and the increased number of courses. It is generally conceded that the most convenient position for the one serving is to stand sidewise, bringing the arm and hend to be used almost at right angles with the table, and always a little back of the person being served. Should the attendant stand squarely facing the table with shoulders parallel to it, those sitting at the table might be interfered with, and the motions of the server would not be so convenient as when the side position is taken. The general rule, in training for table service, is that when setting an article at the right of the guest or passing it at the left, one uses the hand that corresponds with the side. For instance, right side means right hand, for the reason that it has been proved to be easier to reach across than around. This right- side proposition, using the right hand, applies most noticeably to the serv- ing of beverages, the refilling of glasses and the like. ‘When removing plates, that of the hostess should be taken first, unless she herself is doing this work, in which case she first removes the rlate of the guest at her right and then con- tinues in order around the table, tak- ing away her own plate last. Under such conditions, it is well for the hostess to occupy the seat at the table nearest the kitchen or serving- pantry door, rather than opposite, as is usually the preferred place for the hostess, so that she may more easily watch the service from serving pantry to table. In rem as well as serving, the hand farthest from the guest is al- ways used, This obviates the possi- bility of touching the guest’s shoulder, and is a practical way of avoiding table mishaps. While some of these elementary rules for table service may seem like unnecessary details and not to involve any particular convenience, a mo- | ment’s thought will disclose the rea- son back of the rule, and always with thoughtfulness for others as its base. Food Garnishes. A garnish has two functions, name- ly, to decorate a dish and to add to its subtlety of taste. Garnish dark foods with light colors, and light foods with dark colors. Salads may or may not be garnished. Keep garnishes small; they are not the center of attraction. Don’t have more garnish than food to be garnished. Have the garnishes eatable. Choose the one that is friendly to the dish being served. A stuffed prune is & handsome gar- nish. Olives and pickles are nat- ural garnishes. Fruits of many kinds, such as pineapple or apricots, make lovely garnishes for meat dishes. To- matoes and tomato jelly, cut in shapes or chopped, will dress up a cold-meat platter. Little jelly molds make de- lightful trimmings for fish and cold meats, Beautifully browned crumbs, croutons, toast sippets and nuts, all are garnishes, though not always called that. Keep cn hand a few lemons (the indispensapie garnish) and parsley. Bread crumbs (kept dry in a glass jar) are a great help, as is grated cheese (bought in a sifter pack- age). A small quantity of pastry in the refrigerator is a life saver, if you want to make fruit tarts. Bananas, halved lengthwise, dipped in lemon juice, then in flour, and placed around a roasting chicken, capon or duckling, 10 or 15 minutes before it is done, and left to brown delicately, make a very attractive and tasty garnish, arranged on the platter around the bird. Pineapple slices or halves of canned pears, treated in the same way, go well with turkey, goose, guinea fowl or chicken. Halves of canned apricots, dipped in flour and browned in butter, make tempt- ing garnishes for squab or duckling. The Soup Course—Garnish witn croutons, chopped parsley, paprika, alphabet noodles, puffed cereal, whipped cream, chopped, hard- cooked egg, or popcorn. Serve with saltines or cheese crackers, bread sticks, toast rings or Melba toast. Meat Accompaniments.—Cranberry sauce, currant jelly, apple sauce, ap- ple rings, fried bananag or fried pine- apple slices, pickles of all sorts, Chili olives, spiced peaches or pickled pears. Dessert Garnishes. — Whipped cream, nuts (chopped or halves), co- conut, red or green cherries, raisins, marshmallows, candied fruit, lemon and orange peel or colored candy shot. Canape Appetizers. ‘When preparing canapes, the tex- ture of the bread is very important. A close, fine-grained variety will make a much better finished product than bread that is porous and filled with holes. After it has been thinly sliced and the crusts have been removed, it can be cut into small squares, rounds, finger lengths, triangles or any desired shapes. The star is decorative, like- wise the half moon. You will find & doughnut cutter, or any other fancy cutter, convenjent. Small too, make an excellent base, and are! arately, 1 o THE EVENING RTAR, WASHINGTON, D. O, FRIDAY, DECEMBER 21, 1934, Contract BY P. HAL SIMS. Mr. Sims is universally acclaimed the greatest living contract and auction player. He was captain of the renowned “Four Horsemen” team, now disbanded, and has won 24 mational champion- ships since 1924. These articles are based on the Sims. system, which includes the onme-over-one principle, whick. the Sims group of players was the first to employ and develop. Squeeze. HEN you can afford to do 50, it is usually a safety play to lay down all your trumps and see which opponents begin to squirm most uncomfortably. In today’s hand all South has to get in order to make his small slam contract is a three-two break in spades. Not much to ask for, is it? But Santa Claus only comes around on Christmas. A A-K-Q-x-x ¥ x-x 4 x & Q-J-x-X-X & x v 9-8-7-6 WHE ¢ A-Q-10-x- X (XXX x J-x-x -10-X-X-X A X-X-X ¥ A-K-Q-J-10-x ¢ K-x ®A-9 L) v * - In the face of determined diamond bidding by East, South managed to get six hearts without much difficulty. In accordance with the best Oxonian tra- ditions, West opened the jack of dia- monds. East won with the ace and unhesitatingly returned his singleton club. uth pondered. “If the spades don't breal argued, “I'm probably down, unless I can guess the club finesse. I wonder if East has the king. If he had it, he’d make that lead all right. That's just the sort of trick he would pull. And if he didn't have it, he’'d make the same play.” South’s mind began to go around in circles. He clenched the ace of clubs defiantly and laid it down on the table. West, who could see the faint signs of a squeeze appearing nebulously over the horizon, carefully played a small club on the trick. Four rounds of hearts were laid down, exhausting East of trumps. West_thoughtfully discarded two dia- monds and another club. South played the king of diamonds. West relinquished another club. The fifth heart was played. West let go of the 10 of clubs—but on the sixth heart. West was now down to the jack-10 of spades, fourth, and the king of clubs. Dummy held four spades to the ace, king, queen and the blank queen of clubs. To discard the king of clubs gives South his twelfth trick. To discard a spade sets up all of dummy’s lovely spades. The only thing West can do is to chew up one of his cards, swallow it and claim a misde: Tomorrow’s Hand. It requires a certain amount of du- plicate courage to set South’s four- heart contract. You know the pros- pect of overtricks and a bottom. But with my little hatchet I did it. (Copyright. 1934.) especially practicable for the emer- gency occasion and also when the appetizer is prepared ahead of time. The hot appetizer is best served on toast or friend bread. If cooked only on the upper side, you will find that the toast is more apt to be soft, and the difficulty of trying to manage a hard morsel may be avoided. Instead of toasting the bread, it is sometimes sauted in a little butter until a light brown. This method is especially nice with vegetables. We might add that appetizers can preserve left-overs as thriftily, and sometimes in a more savory form, than they were on first appearance. The following suggestions for canapes may be found helpful in planning the Juncheon or dinner menus: Minced ham and pepper relish in equal proportions. Spread on but- tered bread, toast or crackers. Anchovy paste, spread on toast tri- angles and garnished with hard- cooked egg yolk, forced through a sieve. Bottled pearl onions, chopped very fine and mixed with Russian dressing. Spread on squares of toast with a rolled anchovy on top. Mix hard-cooked egg yolk with caviar, seasoning with a little lemon juice. Spread rounds of toast or crackers with the mixture and gar- nish with the white cut in rings. For a fish canape, crab meat is de- licious, if seasoned with a few drops of lemon juice and a touch of ta- basco sauce. Flaked salmon, arranged in a neat mound on toasted bread or crackers, sprinkled with lemon juice and topped with a dab of mayonnaise and minced parsley, is a favorite fish canape. The Debunker BY JOHN HARVEY FURBAY, Ph.D. LL insects have six legs and no more than six legs. Spiders have eight legs. Insects have two pairs of wings, while spiders never have wings at all. There are many other features which distinguish spiders from insects. Spiders belong to the group called “arachnids.” They have little in common with insects, although many people think they look like insects superficially. (Copyright, 1934.) Cornbread. Mix two cupfuls of cornmeal with two teaspoonfuls of baking powder, one-fourth teaspoonful of baking soda, one egg, one and one-half cupfuls of buttermilk and one teaspoonful of salt. Place in a hot buttered pan and | ties, oven until a golden beat the egg sep- bake in a quick brown. Do not 'y Dorothy Dix Says Don’t Take Yourself or Others Too Seriously If You Want to Be Happy. Laugh at Yourself. " ERE are 10 rules for happiness. Try 'em. J First. Make up your mind to be happy, Happiness is mostly a matter of self-hypnotism. You can think yourself happy or you can think yourself miserable. It is up to you which you do. Grab all of the innocent amusements that come your way. Never miss an opportunity to have harmless fun. Learn to find pleasure in simple things. If you can't go to grand opera, you can turn on the radio. Nail on your face the smile that won't come off and after a bit you will find that it comes there naturally. Second. e the best of your lot. Of course, you haven't every- thing you want and things are not just right. Nobody is as lucky as that, Even the most fortunate have a lot of crumpled rose leaves under their 40 mattresses of ease. There isn't a single human being who hasn't plenty to cry over and a lot to rejoice over, and the trick is to make the laughs outweigh the tears. Be like an old colored friend of mine who consoled herself for having only pork chops instead of turkey for her Christmas dinner by saying, “Well, thank God, pork chops ain’t got feathers on them and you don't have to pick ’em, anyway.” ‘HIRD. Don't take yourself too seriously. Don’t think that every- thing that happens to you is of world-shaking importance and that somehow you should have been protected against the misfortunes that befall other people. When death robs you of one you love or you lose your money or your job, don’t demand of high heaven why this should have happened to you and grow rebellious and morbid over your sorrow. Submit humbly to the decrees of fate, asking why not. Why should you have been spared the common lot? We are never happy until we learn what funny little things we are and learn to laugh at ourselves. Fourth. Don't take other people too seriously. They are not much of a muchness, either. Don’t let their criticisms worry you. You can't please everybody, so please yourself. Don't let your neighbors set your standards for you. Don't run in debt trying to keep up with the Joneses, or bore yourself to death trying to be as intellectual as the Highbrows. Be yourself and do the things that you enjoy doing, if you want to be comfortable and happy. IFTH. Don't borrow trouble. You have to pay compound interest on that and it will bankrupt you in the end if you do. It is a queer thing, but imaginary troubles are harder to bear than actual ones. ‘There are none of us but who have lain awake at night petrified with dread of some calamity that we feared might befall us, and that we felt would shatter our lives if it should occur. Generally it never happened, but if it did, it wasn’t so bad after all and we survived it without serious injury. ; rglxth, Don't cherish enmities and grudges. Don't keep up old quarrels. Don’t remember all the mean things people have done to you. Forget them. Hate is a deadly chemical that we distill in our own hearts that poisons our own souls. It takes all the joy out of life and hurts us far worse than it does any one else. Go around and meet people. Belong SEVENTHA Keep in circulation. Have as many interests as to clubs. Travel as much as you can. possible. Have hosts of friends. Eighth. Don’t hold post-mortems. Don't spend your life brood- ing over the mistakes you have made or the sorrows that have befallen you. What is done is done and cannot be changed, but you have your whole future life in which to make good. Ninth. Do something for somebody less fortunate than yourself. Minister to other people’s troubles and you will forget your own. Happi- ness is a coin that we keep only when we give it away. Tenth, Keep busy. That is the sovereign remedy for unhappi- mness. Hard work is a panacea for trouble, You never saw a very busy person who was unhappy. DOROTHY DIX. Modes of the Moment Eor {he winter cruise wardrobe — white and offshades of white forge into {h& IGUJ - Lsna WMo AUTO SHOW PUZZLE CONTEST THIS IS PUZZLE NUMBER 4. RESTIVE MEAGER CONTAIN for each of the above words. Write the new word to the ;??){.flgn:fvye: word. If the puzzle is solved correctly the first letters of the new words will spell the trade name of one of the 21 automobiles | shown in the list below, to be exhibited at the fifteenth annual Automobile Show of Washington, D. C., from January 12 to 19, 1935, inclusive, at the Washington Auditorium, Nineteenth and E streets northwest, under the auspices of the Washington Automotive Trade Association, who with the co- operation of The Evening Star, is conducting this contest. Auburn De Soto La Fayette Dodge La Salle Ford Lincoln Hudson Nash Hupmobile Oldsmobile Plymouth Plymouth Pontiac Studebaker Terraplane The first puzzle appeared on December 18, 1934. The last puzzle will appear on January 7, 1935. The puzzles that have appeared prior to this one may be studied from the files in the business office of The Evening Star. Solve each puzzle and, not earlier than January' 8, 1935, but not later than midnight January 9, 1935, mail or deliver ALL the solutions, with a reason of not more than 20 words as to why an automobile show should be held every year in Washington, D. C., to the Washington Automotive Trade Association, 1427 Eye street northwest. It is not necessary to send in the actual puzzles, but it is compulsory that the entries show the synonyms, i. e., the new words. The synonyms will not be given out or published and no entries will be returned. Officials of the Washington Automotive Trade Association, whose decisions will be final, will act as judges and, based on correctness, neatness and the manner in which the solutions are submitted, as well as the reason for holding an automobile show, will award prizes totaling $100 and 100 tickets to the Auto Show, as follows: First prize, $50 and 12 tickets; second prize, $25 and 8 tickets; third prize, $10 and 6 tickets; fourth prize, $5 and 4 tickets; 1opnuoltluch'|=1d;mm; 25 prizes of 2 tickets each. In case of awarded. Wmmwmmmmnmuondmm Star on Sunday, January 13, 1835. Questions should be addressed to the ashington. Automotive Trade Association, N RIS SR NIRRT . Nature’s Children | BY LILLIAN COX ATHEY, Shoveler Duck. Spatula Clypeata. IRDS are the greatest travelers in the world. They think nothing of flying thousands of miles each year in order that their offspring may be born and reared where their an- cestors first saw the light of day. After the new generation has learned the lessons well, and feathers are developed, so they can fly with the best of the famous flyers, the trek to the South begins. The vast number you hear overhead in the Autumn is the family party on its vacation. In the Spring they are dressed in the wedding finery and it is the honeymoon flight. The young- sters will wed for the first time and. assume family responsibilities and the older ones find their former mates or new ones. Millions of birds spend their Win- ters in the South. Here they find an abundance of food and bright sunshine. Early Spring will find them eager and ready to fly for 2,000 miles, S e if need be, to reach their home. Home to every bird is where he was born. This handsome member of the duck family used to be numerous in the East. Today great numbers may only be found in the Far West, where it breeds. The breeding range is now from the Bering Sea coast of Alaska and Southern Keewatin to Southern Cali- fornia and Central Mexico; in North- ern Texas, Northern Missouri and Indiana. Here the courting takes place. The shoveler is a silent bird and he ex- presses himself only with a gentle little “took, took.” He varies the inflections to suit his state of mind. The nursery is on the ground, in the grass. It may be close to the water or some distance from it—de- pending upon the mother, who seems to have decided ideas where the nursery is to be located, though often it is less convenient for reaching the food supply. There will be from 6 to 11 eggs, pale olive-buff or greenish gray, and resembling those laid by the pintail or mallard, but smaller. They are usually laid about the sec- ond week in May. The favorite landing places are sloughs and streams, where there are many reeds, shallow water and deep black ooze. Here the shovelers tip-up and with their efficient shovel- bills scoop up a fine assortment of grubs, worms, insects and tadpoles. You will notice two large holes at the top of the bill. These are the drainers and as the explorer lifts his head the water and ooze run out. During the Winter these birds are found in British Columbia, Arizona, New Mexico, Southern Missouri and Illinois, as well as in Maryland and Delaware, south to the West Indies | and Colombia. Sportsmen will assure you that the | meat of these birds is far superior to that of any other duck. As the birds are not timid or easily fright- ened, great numbers of them are kifled. If you will trace the outline of the shoveler, and then put in the colors, as described, you will recog- nize him quickly when you meet him, and this can also be done with lfl of Nature’s children. It is one of.the quickest ways of impressing your mind with the field marks for identi- fication of your outdoor neighbors. The head and the neck of the male are brown or grayish black, glossed with bluish green. The back and a broken line down the lower neck are also of grayish black. Lower neck and breast are white; belly and lower breast, brownish chestnut; upper and lower tail-coverts, dark- greenish; lesser wing-coverts, grayish blue; greater ones, brownish gray, tipped with white; speculum, green. The female has a more buffy color instead of white. (Copyright. 1934.) Who Are You? T’I' RO"II'IC‘ 0, Y(’llf Nfl""fi BY RUBY HASKINS ELLIS. (OQNE authority attributes the origin of this name to the Anglo-Saxon word “eam,” meaning uncle. It is certain that the Emmons f: in America is of English origin. Old records in that country reveal that the name was spelled in various ways. We find mention made of the mar- riage of one Nicholas Emun and Cecilia Fitch at St. Albans in 1559. At a somewhat later date the name of Robert Emans is found in church records at Thorington. John Emins served as church warden of Fench Lane, in Cornhill, London. . The name is also found spelled Emmens, Emmans, Emmin and Em- mon. The same variation in spelling this name has been duplicated in America, and the roster of the Revo- lutionary War gives even more lati- tude in the orthography. This was largely due to mistakes on the part of clerks in recording the names and in some instances the wishes of the fam- ily to spell the name differently from The family of Emmons was well established in the United States by the end of the eighteenth century. It was represented in Massachusetts, New Hampshire, Connecticut, Ver- ‘mont, New York, Pennsylvania and Virginia. In Virginia the Emmons family was seated in Culpeper County. It has produced destinguished sons and daughters who are today leaders in business enterprises, education and many phases of professional life. ‘The arms illustrated are used by the Emmons family of Virginia and their descendants. (Copyright. 1934.) Wool and Fur Scarce. Preservation and economy in the use of wool and fur is the object of a national campaign waged In Germany, WOMEN’S FEATURES. You Can Be Beautiful As Told to Virginia Vincent BY CLAUDETTE COLBERT. “’[‘ODAY the woman who does not use rouge or lipstick looks ill,” says Claudette Colbert, that dark- haired, brown-eyed vivacious person ‘with the pear- shaped face, who flits so gracefully across the silver screen in the latest feathered, furred or se- quined gown. “Color,” says Miss Colbert, “is the bsst and most direct method of creat- ing a “beautiful impression.” And one sees people 50 quickly that one must impart a favorable impression at once. Cos- metics are a great help. “Every woman knows that disheart- ening feeling of facing a busy day and feeling decidedly seedy. You may dis- cover a new line about the eyes. You may find that the color of your skin is not good. You may be worried. Or tired from being out late the night before. But there is no reason for | letting the world in on your misery. Take a few minutes before the mir- ror. Cover up your paleness with rouge. Use a litle lipstick on your | mouth, and you will find that you | can smile more easily. Powder your | face carefully, to give it that calm, well-groomed look. Soon your spirits will soar. You have driven dull care | away to a safe distance!” Miss Colbert smiled, chose a dainty lace handkerchief from her dressing table drawer and dabbed some per-’ fume on it while she talked. “A lot of business troubles would be driven away if women realized that day in and day out they must look fit for the job they handle. That is why I think we all should use make-up,” said Miss Colbert with a wise nod of her head. “Cosmetics are better than a cocktail for a Claudette Colbert. to wash away the pettiness of the day. It restores your poise.” Famous film stars, it seems, have as many complexion troubles as the average woman. Miss Colbert has an oily skin. She uses astringents lavishly. People with oily skins should be warned against blackheads. Soap and water, according to Miss Colbert, are the best defenders against this menace. A cleansing cream, how- ever, should be used first and be very thoroughly removed before using the soapsuds and washcloth. “I use a powdered French rouge which comes in a compact, just as loose powder does,” she said, “because it lasts longer on an oily skin and one does not constantly have to pat on more rouge. And I change the color of my rouge frequently.” “Why do you change your rouge?” I asked, wondering if her complexion tone differed with the seasons. “Because I think every one should try out cosmetic colors, just as they do the new colors of the season. The color of your dress should influence your make-up. The brightness of the day, toc, should guide you in applying rouge or lipstick, Eye- shadow, for instance, should only be applied under a strong light, so that it cannot be detected. Dull days re- quire a brighter make-up.” Miss Colbert is a firm believer in being her own beauty maker. Though she may have her hair set by a hair dresser, she always puts the finishing touches on it herself. Her personal maid may stand ready with a powder puff, but it is Miss Colbert who uses it so discriminately. “There is,” she says, with a flick of long black lashes over her almond- shaped eyes, “an art in applying cos- metics. Just enough for lure—and not enough to be lurid.” (Cooyright. 1934.) —— Indian Pudding. Put one quart of milk in a double boiler, and while this is heating mix | together half a cupful of Indian meal, pick-up. “There is a personal beauty which comes from bathing. I like warm baths and a rubdown of eau de cologne afterward. I sprinkle myself with the eau de cologne and then rub it over my skin very briskly with a fiber bath mit. It is wonder- fully stimulating. A bath with treatment of this kind somehow seems half a cupful of molasses, one-fourth | teaspoonful of salt and one-fourth teaspoonful of ginger. When the milk boils, stir in the mixture until it | thickens slightly. Turn into a but- | tered baking dish and add one cupful | of suet cut in quarter-inch pieces, half a cupful of raisins well washed, and | one sweet apple cut in eighths, Bake slowly for 215 hours. The Hay Diet New Way to Vibrant Health BY WILLIAM HOWARD HAY, M. D. Acid-Combining Base-Balance. HE normal blood stream always carries a base-balance; that is, | it must carry enough available alkalis to combine with acids and so tie them up in com- pounds that are not of acid char- acter. The neutral point is placed at the figure seven, by a rather complicat- ed process of de- ductive reasoning, and all above that point represents excess alkali, all below excess acid. The average con- dition of the sup- posedly well gives about 7.3, ex- pressed as pH 7.3, the pH standing for the words acid - combining base-balance. A rather simple means of determination of this bal- ance is secured by use of the colori- meter, a prismatic study of the re- fracted colors of blood, determining within certain fairly accurate limits the degree of free alkali carried by the blood. ‘While pH 7.3 is the average alkalin- ity of the blood, we must keep in mind the fact that the average repre- sents a great preponderance of those whose base-balance has fallen too low, as is the case with the average rather toxic individual. And it is possible that even a pH 7.5 is not too high for the normal individual, even though so rarely observed that it is generally considered an alkalosis, or a too high- ly alkaline condition of the blood. ‘We observe this state in late can- cers, but it is putting the cart before Wm. H. Hay, M.D. Today's Hay Diet Menu. BREAKFAST, Steamed Santa Clara prunes. Milk or buttermilk. LUNCHEON. Cream of beet soup. Steamed green beans and onions on lettuce, raw tomato juice dressing. Baked potatoes. Steamed Brussels sprouts. Dessert: Custard (egg yolks, cream and water), served with maple sirup. DINNER. ‘Tomato juice. Cucumber, cabbage and apple salad, mayonnaise dressing. Baked halibut steaks. Baby green lima beans (steamed), Baked sauerkraut, Dessert: Grapes. Coffee with cream and sugar may be added to any starch meal. Coffee with cream and no sugar may be added to a protein or al- kaline-forming meal. FOODSrecommended by Dr. Hay Santa Clara Prunes. Ib., 20¢ .. 53¢ Ray Tomato Jule Lemon Juice Mayonn Health rkraut Whole Cornmeal Preserved Figs alih Com . ymplete ipe Dr. 'ocket Food Chart. All New Crop Nuts The VITAHEALTHFOOD Co. 1. 2080 3121 13th St N.W. < 228 H St. NW. Natl, 9269 Orders of $1.00 delivered free. the horse if we jump to the conclusion that the alkalinity is the cause of the cancer. The only constructive work done on the subject of cancer research is now being done in several centers of study. Heretofore all studies have been of the growth itself, merely studying the fruits of cancer, without going into pre-cancer states of the blood. A very few years ago I had the op- portunity of sitting at lunch with one of these more modern cancer re- searchers. Naturally, the subject of alkalosis in connection with the famile iar malignancies came up for discus- sion. It was then I asked him if he had ever checked the pH of the blood from an artery entering the cancer, against the pH of the blood from a vein leaving the growth, and he said he had done so. He reported that the pH was higher in the vein than in the artery, which answers the entire question of alkalosis as cause or re- sult. The acids are picked up by the blood as formed in the tissues, and in normal conditions the pH of arterial blood is higher than in venous blood, mnaturally, for the arterial blood is | carrying materials to the tissues. And the venous blood is returning detritus from the tissues to the eliminative organs—tissue acids, in other words— | so naturally we find more acid in ve- nous blood than in arterial, or, in other words, we find a lower pH in venous blood. The fact that this man found the pH higher in the venous blood than in the arterial showed that the cancer as it disintegrated let loose in the blood stream many toxins of alkaline character, thus accounting for the higher pH in the venous blood, and it can be accounted for in no other way. This man is checking the pH of bloods at random, then charting the results and waiting to see how many of those charted develop cancer, and he is also making complete chemical analyses of all bloods for comparison later. He says his work will take a generation, perhaps, to furnish the proof that in pre-cancer states of the blood evidence occurs of the approach of cancer, and if this comes to pass we will then be in position to prevent cancer, MINCE MEAT Made with Pure MEW ENGLAND RUM d CALIFORNIA SHERRY. It is ready for the crust when you o 2 Wooo's Mince Mear Co BALTIMORE ™MD The Energy Food PURE STRAINED HONEY