Evening Star Newspaper, September 4, 1935, Page 31

w OMEN’ S FEATURES. .THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, SEPTEMBER 4, 1935. WOMEN’S FEATURES. =x B-15 Homemade Pickles Easily Prepared According to Practical Directions L3 Using Brush First Act in Care of Hair Reconditioning Has| Its Preliminary Requirements. BY ELSIE PIERCE. AY “reconditioning” to those who know their hair treatments, and the first thing they thing of is brush- ing. So important has the technique of brushing become toward preserving and achieving a beautiful, lustrous, healthy coat that leading beauty salons start every shampoo and every scalp treatment with a thorougn brushing treatment. Brushing is good for dry and oily hair alike. The actual technique is slightly different—the brush should be swept vigorously over the scaip and through the hair if there is & dry con- dition. For brushing oily hair, bring the brush through the hair more than the scalp. Let's see just what brushing really does for the hair. First it cleanses it of surface dust and grime, second it helps to distribute the oil evenly along the hair shaft, third it polishes the hair to a high, lovely luster. Brushing actually increases the nor-l mal luster of the coat. And while on the subject let me repeat: Unless! the hair is lustrous and healthy the | most glamorous arrangement will not; show off to advantage, but if the hair | is healthy and glossy, it catches and | reflects the light and every wave shows off to perfection. | " A Good Investment. i Even if you have to economize or | other things, whatever you do don't stint on the hair brush, for it is a! wise investment to get a good one. There are several splendid ones on| the market. Leading hair specialists have their own special brands and some recommend a special vibratory | technique with them. One very good | brush has the bristles arranged inl‘ strands, and it is supposed to do its| work without in any way destroying the wave. Anyway, a good brush| ghould have fairly long, flexible bris- | tles should reach through the hair and its friction felt over the scalp (and this friction, by the way, is al- most as valuable as a shampoo). A brush that simply rides over the hair and fails to reach through it and to the scalp is valueless. The good brusn will do its work nobly and at the| same time will not scratch, irritate or abrade the scalp or pull the hair. | If the purse permits, two snm\lar] brushes should be indulged in. Keep| one in use while the other is being cleansed. For very young girls vrl(hi thick curls two brushes become 2 necessity. First, a brush with long and few bristles to disentangle snarles, then a heavy-set, multiple bfistled brush to cleanse and polish. The first type, by the way, is fine for hair that | has been snarled by an inferior per-' manent, | And now one word about the; proverbial up and out. Separate the hair into strands and brush each strand separately, up and out. Brush with long, firm strokes from the crown of the head to the margins of the scalp. A rotary, vibratory motion is recommended. so that the brushing actually becomes a rotary scalp mas- sage, as well. (Copyright. 1935.) e To Wash Glass. A dash of vinegar is useful to put n the water before washing windows or mirrors or other glass surfaces. It makes a sparkle that shows you've been working and polishing. The Old Gardener Says: | | This is the time for planting | | peonies, which may be moved | | about or divided readily without danger of loss. Plants which have failed to bloom for several years should be dug up and reset. If the clumps are very large they should be split up. Very old | | clumps can be separated by thrusting two spading forks through them, back to back, and then pushing the handles apart. The use of a hatchet is wasteful. Peonies often fail to bloom be- cause they are planted too deep. They do best when the crowns | | are just 2 inches under the sur- | | face, but the fact should be kept in mind that the soil may settle | | a little in the course of the Win- | | ter. Peonies which are blooming | | well should not be disturbed, but | | should be given an abundance of | | water throughout the Autumn months. (Copyright. 1935.) | > New Fullness Intricate Silhouette Has Definitely Changed for the C — ( oming Season. W Oy BY BARBARA BELL. HE silhouette has become defi- nitely fuller and wider. But there is a catch to that! No obvious fullness should mar the | harmony of line, and that means that you simply cannot insert a piece of material, or a bunch of gathers, and be in the mode. The creation of the wide effect is a much more subtie business than that! It becomes a matter of careful cut, an almost mathematical problem of adding more material, witnout subtracting from the symmetry and smoothness of contour. | Of course, all this applies to the daytime mode, evening things do all sorts of strange capers, they draped, and some skirts are enor- mously full on tight little basques. 1In today’s design the blouse is very soft in appearance, a few discreet gathers at the neck help to gain that effect, and as you see there ars more at the waistline, to make it slightly full. Sleeves are in one wita the side portions of the blouse, and they are rather wide, the inserted piece, from wrist to elbow shaping them into the modified bishop sleeve, which is much used. The long trasting material from which it is made. Sometimes the collar is of satin, white, or a lovely pastel. Some- | on hairy wools, rich glittering lames | are important in the afternoon mode, |and if you want to be too smart for words you'll wear sequins, like a coat of mail, about your neck. Belts are striking this season, they are often of | softly crushed kid, or suede—velvet, when the collar is of that material, and the buckles are extremely rich, with the jeweled note, which tells of the liking for richness of trimming details. Materials are of two distinct schools of thought—smooth and soft as duve- tyn, which, by the way, is back again PATTERN 5427 This quaint and colorful basket of old-fashioned posies makes the most delightful design imaginable for dressing up a bedspread. In it you have color and graceful and interesting flowers—a striking combination. It's appropriate 1o practically any type of room, and looks charming even on inexpensive ma- terial. A matching motif comes with it, cleverly designed to suit the shape of bolster or pollows. Only the easiest embroidery stitches are used—you'll be pleased to see how quickly the flowers ind French knots form them—you can varieties of color. 1In pattern 5427 you will find a transfer pattern of a ind & motif 414x20% inches; & color chart; material tions of all stitches needed. grow under your needle. Lazy daisy work them in charming shadings and 15x20 inches ts; illustra- To obtain this pattern send 15 cents in stamps or coin to the Woman's @ditor of The Evening Star. A . are | | times it is of velvet—very effective | BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for | | pattern No. 1746-B. Size | 1 (Wrap coins securely in paper.) this Fall: and mossy, pebbly and rough, with hairs woven into the fao- rics, or glints of pure metal. which give an incredibly luxurious effect. Barbara Bell Pattern No. 1746-B is designed in sizes 14, 16, 18, 20, 40 and 42. Corresponding bust measurements 32, 34, 36, 38, 40 and 42. Size 16 (34) requires about 4!4 yards of 39-inch material and 3% yard of 39-inch for contrasting collar. The belt may be a purchased one. Barbara Bell pattern book available at 15 cents. Address orders to The | Evening star. i | pointed collar is another detail of the | D th P e s mh veraatiliy oy orotny | be employed in the use of the con-| have to live in other people’s houses, even though those other | people are their own children, | for it seldom fails to being unhappi- ness to both. | ceptions to this rule. Sometimes old | neople are wise and tolerant and adaptable, Sometimes young peopie are understanding and patient and forebearing and the two generations are able to get along in peace and harmony with each other. But for the most part the presence of an old father or mother in the home is like a charge of dynamite under the door- step that explodes and blows them all to kingdom come. That the old and the young shouid be so antagonistic to each other is no reflection on either. It is thre fault of nature that has rolled tnz river of time between them and sepa- rated them by a chasm that even love cannot bridge. It is not that the father and mother are not good and kind and devoted to their chil- dren, or that the children are not dutiful and appreciative and anxious to repay their debt of gratitude to their parents by cherishing them in their old age. It is just that there is between them a different point of view, different customs, habits, men- ners that clash and make them get on each other’s nerves. * *x * X MOTHER may be s saint, but 40 years of being the she-who- ‘must-be-obeyed and undisputed auto- crat of her own house haven't fitted her to play second fiddle in a son’s or daughter’s house and keep her fingers out of their pies. She has reared 2 family of children and she can't keep quiet while she watches an inexperi- enced girl bring hers up on a book. She is certain her ways are the only ways, her cooking the best and her recipes the only ones that never fail. Father may be the noblest Roman of them all, but if he has been ac- customed to sitting around the house in his stocking feet and without a collar or tie he isn't going to put on his shoes and dress up to please a finicky daughter-in-law. If he has ashes all over the place and scattered newspapers and shaved at the kitchen sink he isn’t going to use an ash tray or the bath room, no matter how much it worries Mary or y. The sons and daughters may be the best ever and anxious to make mother or father happy, but it is hard to have to sacrifice all the freedom of their home to the whitns of an old ) Days o [ 3 f Early Autumn Are Ideal for Finishing Stocking of Shelves BY BETSY CASWELL. HE first cool Fall days are ideal for the housewife to finish the job of stocking her pantry shelves with preserves, jellies and other good things for the com- ing Winter. Among the best beloved items in this line are the good home- made pickles, into the preparation of @ which a little in- dividual touch may be Insinu- ated—thus giving the finished product a sublety of flavor exclu- sively your own. The Bureau of Home Economics of the Depart- ment of Agricul- ture points out that the quality of homemade| pickles depends ) Betsy Caswell ARt ot Al Jea the quality of materials used in the making. Fruits and vegetables should be fresh, of high grade, and sorted for size and ripeness. When peaches, cucumbers, etc., are pickled whole, |1t is important to have the lot uni- i form in size and shape, for then the | pickling liquid can penetrate and sea- son them more evenly. “ High quality spices are also neces- sary, but the bureau cautions against | the use of too much spice, as the flavor keeps on “working” as the | pickles stand. * % Kk % | JARESH cider vinegar is preferred for ! pickling; the only exception is } made in the case of onions, when dis- tilled vinegar, which is clear and col- orless, should be used to prevent dis- | coloration. Granulated sugar is bet- | ter than brown, but sometimes, when Most Older People Cause Friction in Children’ T IS a great pity when old peoplc | There are, of course, occasional ex- | used with discretion, a little brown sugar will give added richness. | Three types of pickles usually made ! at home are fruit pickles, quick-proc- | ess vegetable pickles and brined, or fermented pickles. i For short brining a 5 per cent salt| solution is used, and fermentation is very rapid. Dill pickles and the larger cucumber pickles are made in' this way. For long brining a 10 per cent salt solution is used, andthe fermentation is not completed in less; than four to eight weeks. Long-| | brined pickles keep better than the | short, and it is often convenient to | put various vegetables into brine as | they appear in the markets, to be | made into pickle mixtures later. | | Jars should be sealed airtight to | insure against possible spoilage. The Bureau of Home Economics,| incidentally, gives a suggestion for the use of dill leaves other than just for making dilled pickles. This favorite | old-time pot herb is delicious as & seasoning if the tender young leaves of the plant are used, before it has gone to seed. The sauce for creamed chicken or creamed shrimp may be delightfully enhanced by the addition of finely chopped dill leaves, which| will impart a delicate flavoring, and | turn the sauce a bright green color., | A generous pinch of chopped dill may | be sprinkled over broiled lamb chops, fried fish, veal cutlet or steak, with & | little hot melted butter pdured on top to release the full flavor. Bits of the leaves may also be added to salads, | soups or omelettes aux fines herbes. | Bureau of Home Economics Gives Simple Recipes and Instructions for Putting Up i Fruits and Vegetables. WATERMELON PICKLE. 4 pounds watermelon rind. Limewater made with 2 quarts cold water and 10 grams, or 2 tablespoons, of lime (calcium oxide). 2 quarts vinegar. 1 pint water. 415, pounds granulated sugar. 2 tablespoons whole allspice. 2 tablespoons whole cloves 10 2-inch pieces stick cinnamon. Select rind from a firm, not over- ripe melon, and before weighing trim off green skin and pink flesh. Cut in inch cubes and soak for 2'; hours in the limewater. Drain, cover with fresh water and cook for 1)z hours, or until tender, and add more water as it boils off. Let stand overnight | in this same water and next morning drain. Bring to the boiling point the vinegar, one pint of water, the sugar and the spices tied loosely in cheesecloth. Add the drained water- melon and boil gently for two hours, or until the sirup is fairly thick. Re- move the spice bag, pack the water- melon pickle in sterilized glass jars, seal airtight and store in a cool place. PICKLED ONIONS. 4 quarts small white onions. 1 quart white vinegar, 1 pint water. 1, cup sugar. 2 tablespoons whole pickling spice. 2 teaspoons salt. | Dip the onions in boiling water and let stand two to three minutes. | Cool immediately in water. thin slice from the root end of the | onions and slip off the skin. Mix the | vinegar, water, sugar, spices and ull! and heat to the boiling point. Pour | over the onions, which have been packed in sterilized jars. Partially seal | the jars and process in a boiling | water bath for 30 minutes. Seal and | store. The use of white or rolorless vinegar prevents discoloration of xhcj onions. H DILLED CUCUMBERS OR GREEN | TOMATOES. | 40 to 50 cucumbers or green to-! matoes. 2 ounces mixed pickle spices. Fresh or dried dill. 1 pint vinegar. 1 pound salt. 4 tablespoons sugar. 2 gallons water. Use fresh-picked cucumbers or green tomatoes of uniform size and free from blemish. Wash them well and drain. Into a five-gallon crock place a layer of dill and spice. Fill the jar with the cucumbers or tomatoes to within four or five inches of the top. Mix the vinegar, salt, sugar and water, and pour over the vegetable. Place a layer of dill over the top. Cover with & heavy plate and weight it down to hold the vegetable under the brine. | Use only enough brine to cover, for as the liquid is drawn from the vegetable the jar may overflow. Each day remove the scum that forms over the top and keep the pickles at even room temperature, about 70 degrees or as warm as 86 degree F. if pos- sible, In about two weeks the pickies are ready to use—crisp, well-flavorea with dill and clear throughout with no white spots when cut. For storage, pack the cured pickles in sterilized quart glass jars and add | 13 cup of vinegar to each. Fill up| the jars with the pickle brine, but first strain it, bring it to the boil and | cool. Seal the jars airtight and store | in a cool, dry place. | Dix Says s Homes. man or woman. Hard to have some one interfering in all their plans, criticizing their taste, worrying them with advice about doing things the way they did when they started housekeeping. Hard never to be able to have a game of bridge without | mother delivering a lecture on gam- bling. Hardest of all to have her badgering the children about every- thing they do and prophesying that Mazie will go to the bad because she wears bloomers instead of six petti- coats. | §O THERE you are. The old peovls | | and the young people loving each other, anxious to do the right thing, vet making each other miserable as only people can make each other mis- | erable who live together under the | same roof. So what to do? * kK x It is easy enough to say that the | children should adjust themselves to their parents, that they should mak2 the sacrifices, that they should re- member that the old have few pleas- ures and that if mother loves to rock the baby to sleep and feed it on choco~ late creams she should be permitted to do so. And if father doesn’t like that newfangled contraption they call a radio, you shouldn’t have one. But the children and their husbands and wives have a right to the homes they support and work for and the privilge of running them as they please. They have a right to rear their children according to their own the- ories, to eat what they like and go to bed when they choose, and it does not seem fair that the comfort of a home should be wrecked by an old man’s or woman's whim, and the years that might have been so happy made mis- erable by an old person’s exactions. * x * ¥ I THINK the shoe of duty is on the other foot and that when old peo- ple go to live with their children they are the ones who should conform to the customs of the house instead of expecting the house to be turned topsy-turvy for them. They are the ones who should adjust themselves to their children and their way of living instead of expecting their children to adapt themseves to theirs. They should remember that they are guests and that it is not a guest's privilege to find fault with his host, or interfere in his private affairs, or cor- rect his children, or meddle with the way he keeps house. DOROTHY (Copyright, 1935. ™ Adopted Boy Should Find S thizer BY EMILY POST. ¢T)EAR MRS. POST: We have legally adopted a young boy who is just 12 years old. and I'm very much afraid that my problems have just begun. Poor child, he has been frightfully neglected. His manners | are es bad as those of Mr. Tarking- | | ton's °Little Orvie' besides which he | seems altogether lacking in any in- herent aptitude to learn to be polite. “We know very little about his fore- bears, and have only the assurance of strangers with whom he was left, five years ago, that his parents had been good people and were killed in an ac- cident. “We had two children of our own, both of whom we lost, and we couldn't resist this chance, as a sort of me- morial to them. “If this boy were still a baby, I'm sure that everything would be easy, but this is really a problem in remold- ing a life that doesn't even have the bond of blood. I don't want to be un- fair with him, and yet if he is to carry our name, I do want him to be worthy ;:{lin Can you write something help- ful?” Answer: T cannot help wondering why you went so far as to adopt the child before having a better knowl- edge of his temperament and charac- ter than your letter seems to suggest. But I hope, for your sakes, as well for his own, that it was (and is) an ap- pealing link of sympathy which made you want to make him your son. Frankly, your question is one that I do not feel qualified to attempt to wer, further than in certain obvious particulars. The first of these is the winning of his comradeship and love, by being an unfailing comrade to him and by really loving him. Second, by being admirable—not in the trivial things which most people mistakenly see in the subject of eti- quette, but in the real foundations upon which manners that are worth baving must be built. Be fair always, try your utmost, but Shopping in Washington New Aids to Eye Loveliness by Leading Beauty Specialists. cut a|f 1. AhandyIittle kit, con brow gencil and brush. 'HealthyMind Makes Light In Darkness | Get Good Bodies Also If Education Shall Count in Future. BY ANGELO PATRL mem, you are going to school to learn how to live. Most of your time is spent in studying and learning and reciting lessons. You | have to know who discovered America, and where the capital of the United States is, and how many feet there are in a mile. Very well. You will | not find that a very difficult task. But there is a task laid out for you | that will take all you have in will and intelligence to perfect. You must develop a healthy mind and body. That is the real reason for your edu- cation and training. Health is the beginning and the middle and all of life. A healthy mind, and how rare it is, is like a 1 | strong light in darkness, like a mighty tarning cream mascara, eye- 2. Small metal kit of cake mascara and brush—in new shades. 3. Famous specialist’s wrinkle paste to keep crow's feet at ba —Ski BY MARGARET WARNER. ARIS decrees, madame, that for your new Fall appearance, you accent the eyes rather than the lips. The decree comes as a result of the Grecian influence which will dominate clothes during the com- ing season. Makeup, in order to be in harmony with the charming Gre- cian lines, must be much more sub- dued and subtly flattering than before. Lips must be more natural and less vivid. The eyes must dominate the face. Eyebrows, so beauty authorities tell us, should follow their natural line or be plucked only in so far as to achieve a high, round arch. Pinching the brow into the desired curve has come to take the place of excessive plucking. A spgcial brush for regularly grooming the brows is indispensabie for training them as well. Very little additional | accent from use of a pencil is advo- cated. Thus the chief emphasis to be placed upon gaining eye beauty rests upon treating the eye itself. To this end the leading cosmetic artists have created and concocted dozens of en- | ticing creams and liquids for a hun- dred and one different purposes. * k¥ X YESHADOW, in particular, now comes in all sorts of new and in- triguing colors. One house is putting out an especially interesting product— iridescent eyeshadow, whose tiny flecks of silver in the cream add an extra luster and allure. The shades blue and white jar of eye y. of blue and blue-green. Blue-green sets off the distinctive charms of & clear tlond particularly well, while blue is more suited to the brunette type of beauty. Eoth are, of course, best suited to evening wear. Cream mascara is a newcomer to the cosmetic counters. The cream is said to be easier to apply than the cake form, it dries quickly, re‘uses to run, and can be applied equally suc- cessfully with or without water. The | tube comes in a smart little kit of black and white which we have sketched for you, together with an eyelash brush and a pencil for the brows. * ok ok FOR those who prefer cake mascara there is an especially neat little metal box with a convenient sliding top. containing the mascara and brush. You will notice it sketched for you. To lengthen and darken the lashes, we suggest the use of a rich ointment made especially for that purpose. For curling the lashes there is a handy little gadget, which is so well known and so universally employed as to make it scarcely worth mentioning. All of the famous beauty specialists sell lotions to rest and refresh the eyes, and creams to banish eye wrinkles. One house ,advocates an eye treatment which includes the use of a special astringent, eye cream and tonic, which defies the most stub- born crows’ feet, hollows and crepey lids. Another noted product is an | force in a hard struggle, like a bene- diction falling upon troubled sculs. | A healthy mind makes all life beauti- | ful. To it there is nothing mear or ugly or fearful. It interprets life as an adventure to be enjoyed. It interprets people as human beings in | need of understanding and affection. | It looks upon work as a means of | expressing the abounding life and | vitality it controls. A healthy mind | makes a garden in a desert. | __The mind dwells in a healthy body This healthy body is the gift that nature bestows upon you When you are born. It is a big responsibility | for you to carry, but nobody can do it for you. You must eat for your- self. You must work and play and rest and sleep for yourself. The way to do these things, the way you think about them and behave about them is what determines how much health there is in you. Your eyes ought to be bright. ¥Your teeth should be like rows of polished ivory. Your skin ought Yo be lik silk, soft and shining. You should eat happily, and relish the gree | things that come out of the ea You should play like a puppy an: sleep like one. And you ought to be | happy the livelong day. Health is expressed in happiness How do you get and keep health of body? Keep yourself clean. The dirt of the playground will not hurt you if you wash it off as so as you get home. Keep your hands as clean as you can always. Take & bath every day. Swim as often as you can Skipping today, putting off until tomorrow, will not work with a bo! because it never stops growing. It is growing better or growing worse. You mém work to keep it on the healthy side, It is not possible to separate a mind from its body. Thoughts are the activities of the mind. Thoughts are powerful. You may think tha because you do not see them they d not count. Not so! They count eve minute of your life. It is a thought that moves your legs and arms. A thought makes you eat. A thought makes you behave like a hero. You are what your thoughts make you. Children, whatever you do in your childhood, get health. (Copyright. 1935.) My Neighbor Says: Potatoes need to be hilled to prevent the tubes from greening. Some gardeners make the mis- take of hilling such root crops as beets, carrots, onions and par- .snips, thus retarding their growth. Always make it your business to keep your larder supplied with about a dozen cans of soups, meats and fruits. When an un- expected guest arrives for lunch you will then be able to serve a obtainable are blue, blue-green, green, | eye-wrinkle paste which is preferred | —m—— violet-gold, silver and gold. A femous beauty specialist has a ! special chart of eye shadows which |by many to a cream. The paste comes in the dainty white jar with the baby blue ribbon which we have | <hows the exact color of each listed, | sketched for you. For puffiness under | 50 that the choice of & suitable shade | is much simplified. The shades in- | | cluded are dark brown, gray-brown, | light blue, dark blue, violet, dark | green, light green, silver-mauve, sil- | ver-blue and silver-green. | Mascara is becoming more interest- |ing than ever. It comes in black, | brown and the surprising new shades | Cook’s Corner BY MRS. ALEXANDER GEORGE. MEALS FOR THREE. BREAKFAST. Cantaloupe Ready Cooked Wheat Cereal Broiled Bacon Wheat Cakes Coffee LUNCHEON Egg Salad Sandwiches Sliced Peaches Chocolate Cookies DINNER Broiled Veal Chops Mashed Potatoes Buttered Carrots Bread Butter Floating Island Coffee WHEAT CAKES. 2 cups flour Sirup Tea 1 e88 1% cups milk 2 tablespoons Ve fat, melted 1" teaspoon sugar Mix ingredients and beat 1 minute. Drop portions from spoon onto greased griddle or frying pan. Cook until well browned on under sides and filled with bubbles on upper sides. Carefully, using spatula and fork, turn over and brown. Serve hot with sirup, sugar, honey or jelly. FLOATING .AND. esg teaspoon vanills yolks .1 tablespoon flour % teaspoon ‘teaspoon al without asking probing questions, to understand his point of view, to make him feel that you are his friends, who can be counted on under all circum- Imond extract cups 4 1 Beat yolks, add flour, salt and sugar. Add milk and cook until a little thick in double boiler. Stir frequently. Add extracts, beat well and pour into buttered shallow baking dish. Dot with meringue. MERINGUE. 4 exs whites Y teaspoon almond % cup susar extract % cup grape Jelly Beat whites until stiff, add sugar and beat until creamy. Add extract, Drop portions from tip of spoon onto custard. Insert jelly in centers. Place pan in pan hot water and cook 15 minutes in slow ove:. Chill, the eyes, a specialist has created a particular refining lotion. Another suggests, for the same purpose, the use of her eye cream under a special eye strap which is made of soft rub- ber with flexible wire over the nose, and can be worn with the utmost comfort. For information concerning items mentioned in this column, call Na- tional 5000, extension 342, between 10 and 12 a.m. Millinery Note. LONDON (P).—Feather toques are “in” again. Give her this protaction Bring the touch of Springtime to your complexion. Light- en your skin and revive its’ youthful freshness with this charming, pearly- | white appearance. Gently bleaches. ORIENTAL CREAM ouraud f White - Flosh chel and Orientel-Tos -BUY ONLY ?n.&&, ICE CREAM You certainly don't want your children to eat ice cream made with substitutes, “Allers” and artificial flavors. But how can you be sure that they get first quality Breyer cream, ice cream? By buying from a Dealer. You know Breyers is real fine suger, pure natural flavor- ings==and nothing elsel ICE CREAM w‘fl&u&dw‘.mm G, S N