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DUST :
Movie • R-adio *
L VIRGINIA VALE***
ks had to wait two long
fears for the Marx Brothers”
picture, “A Day at the
L » but it was well worth
L for. It is almost too
y the laughs coming in
|i'quick succession that you
kll shouting over one comic
a e when the next hits you.
us picture tops their previous
terpieces of hilarity by several
ths. Groucho is, as usual, the
, eu y but when he goes to the
, frack he is a gullible custom
er Chico’s sales talk on tips
he races. Chico performs one
hose piano solos that makes
igh tough little boys want to
me piano virtuosos so they can
his tricks.
id Harpo is even greater than
1. He talks—in pantomime only
great length, and it is a toss
rhether his pantomime or Chi
efiorts to translate it into words
nnier.
anned for fall is a household
। program starring Zasu Pitts,
t-
■ ' ;
■ *
R . I>llts
if she can ever stop
making pictures
long enough to ap
pear on an air pro
gr a m regularly.
Putting this pro
gram together is a
job for a magician,
for while Zasu is al
ways a comedienne
to her public, at
home she is just the
wo r 1 d’s greatest
housekeeper and
cook. Nobody could
funny lines about Zasu’s cook
^B if they had ever sampled it,
her new kitchen which she de
herself is a model of inge
^Kty. beauty, and efficiency. As
^R may have read, Zasu has been
^Brking on a cook book for the last
^^■r or two.
^Bhly Pons’ last broadcast of the
^B^on before leaving for Hollywood
^Hmake "The Girl in the Cage” for
Rift I nas a big night for her. She
^Rs elected the best-dressed star
^Rthe radio studios, an honor for
^Rrly divided between Helen Jep-
B and Gladys Swarthout. Most
^Rgers take such honors in their
^Ride. but not the volcanic and ap
preciative Lily.
■ — *—
^Motion picture producers have
^■st about given up hope of interest
their public in Shakespeare, but
^■oadeasting companies have decid
^Bthe bard’s stirring lines are just
^Bat the public wants. John Barry
^■ore's NBC pregram has proved
^■tremendous success since the first
^■onday night a few weeks ago
he presented a foreshortened
^■rsion of “Hamlet.” For its com-
Ring hour, Columbia has signed
an impressive array of talent.
■ —+~
■Everybody would like to have an
^■plover like Walter Wanger. He
^Bmks that every workman ought to
^■ve three months a year in which
B get away from his job. His
Bred help are supposed to relax
■Jd seek new impressions but Joan
Bennett, Sylvia Sidney, and Henry
B»nda are all going on the stage
^fring their vacations, Madeleine
Birroil is going yachting off the
Rast of Great Britain, Charles
Royer and Pat Patterson are going
R France to make a picture.
I —
■ Any time Henry Fonda and Gary
Rooper want to stop acting and open
He
Gary Cooper
traveling art ex
ibit, they have
fenty of lucrative
fors. Both are can
'd camera fans,
rd when they have
tew minutes lei
ure between scenes
>ey stroll around
'hatever studio
hey are working in
rd snap pictures of
layers off guard,
hey have some fine
flaps of stare non*-
“ops oi stars snooz
ig in chairs, of directors watching
'enes with obvious disgust, of ro
lantic co-stars glaring at each
'ther between scenes. But they
Wt sell them!
OMbS AND ENDS—Shirley Temple is
m'"!'!! ,o yodel /or her next picture,
. n “< .. . Dick Powell and Franchot
"nr are just two of the many players
I "tong to make Westerns . . . Carole
^nbard has tampered with the color of
the extent of making it a
den hlond. The new color shows
fl etter in Technicolor . . . John Gam
'ng, who for twelve years has roused
bulr'l^s a “^‘ ence a< forty-five and
‘hem into doing morning exer
low'" “ l i ‘ n nn casy c hair while he bel
' at his audience and never takes any
i,7 cu< ' ’ C° nn ie Boswell has her first
r ° le in Columbia ’> “ ll '‘ M
-i ?' . J- C. Nugent, stage veteran, is
m it, which leads to a lot of friendly
’’twe the picture is being di
itai r ,on ’ EU‘°t, who learned his
N’cra/t acting in his father’s com
ri^j ’ ‘ ’ Deanna Durbin's director has
to i/i U P un old-fashioned auto horn to
tin, "' r l r " m the schoolroom to the mo
m' l u lllrl ,el when lights and cameras
Ve «'l ready to go.
® We«tern Newspaper Union.
★
1 ARM
lOPICS I
CITES RULES FOR
TRUCK OPERATION
Full Loads, Backhauls, Are
Important Points.
By R. C. Ashby, Associate Chief In Live
Stock Marketing, University of
Illinois.—WNU Service.
Full loads, steady use, high per
centage of backhauls and careful
handling are four essentials in suc
cessful operation of motor trucks.
These facts are pointed out in a
study which the department of ag
ricultural economics, University of
Illinois, college of agriculture, has
completed in co-operation with 15
truck operators who kept records of
their activities in hauling farm
products over a one-year period.
Three general laws of business
are demonstrated by the data ob
tained, even in the small number
of trucks on which records were
kept. In the first place, costs de
crease with the volume of output,
in this case miles covered. Second,
lower costs tend to result in lower
prices or charges for hauling, and,
third, total earnings increase as vol
ume increases.
The greater the number of miles
driven, the less the operating cost
a mile and hour because the fixed
costs are distributed over more
units. Cost of operation a mile for
trucks with 25,000 miles or more
of use was 38 per cent lower than
for the group with 15,000 miles or
less.
Return loads mean more profits.
Trucks which brought back a high
percentage of return loads consist
ently were among the group having
the lowest operating costs. Although
there was not much correlation be
tween costs a mile and average
weight hauled, it was found that a
fully loaded truck reduces the ton
mile costs considerably. In the cost
of hauling live stock, the mileage
required to pick up a full load is an
important item.
For the 15 trucks the average cost
including operating labor was 7.2
cents a mile. Omitting operating
labor, driver and helper, the aver
age cost was 4.78 cents a mile. The
trucks averaged 9.1 miles a gallon
of gasoline, 519.6 miles a gallon of
oil, 27.3 ton-miles a gallon of gaso
line and 15.2 miles an hour of
operation.
Rations Protect Birds’
Health, Expert Explains
In spite of high feed prices and
low returns for eggs, experienced
poultrymen are using well-balanced
rations instead of cheapen feeds that
lack essential nutrients, says Dr.
H. S. Wilgus, Jr., poultryman for
Colorado State College Experiment
station.
These poultrymen have learned
that many of the cheaper rations
do not provide necessary vitamins
and proteins which protect the
health of the birds and of the chicks
and poults.
Poults require a higher percent
age of protein, vitamins and min
erals than chicks. The needs of
chicks or poults for these nourish
ing elements in certain feeds are
highest during the first week of life,
and gradually decline until the birds
approach sexual maturity.
More of certain vitamins are
needed in breeder rations than in
laying rations in order to insure
high hatchability and vigorous
chicks or poults. It therefore is
more economical and desirable to
use rations adapted to these specific
purposes.
Calf Feeding
Creep-fed calves started on grain
before they go on grass will con
tinue to go into the “creep” to eat,
even though they run with the cows
in the pasture, according to the
College of Agriculture, University of
Illinois. Equal parts by measure of
shelled corn and whole oats make a
good feed for calves. About 20 bush
els of grain and 200 pounds of hay
may be eaten by a calf up to wean
ing time in the fall, when they are
usually sold at weights of about
700 pounds at nine or ten months of
age.
Young Turkey Ration
The Missouri College of Agricul
ture reports good results from this
economical ration for growing
poults: For the first 8 to 10 weeks,
supply a mixture of 210 pounds of
yellow corn meal, 75 pounds of bran,
50 pounds shorts, 25 pounds alfalfa
leaf meal, 50 pounds meat scrap,
50 pounds soy bean meal, 25 P°“ n “®
dried milk, 5 pounds salt and 10
pounds cod liver oil. This ration is
kept before them all the time, with
water and granite grit.
Oats for Hay
In cases where oats are to be
used for hay this season, the Mis
souri experiment station recom
mends cutting with a « rain ^ 1 ^
rather than a mower. Oats cut wrth
a mower lose color under the sun s
ravs and considerable trash may
be^aked up with them. If a binder
is used, adjust the mechanism so
that loose bundles are made. When
shocking, set up not more than
three bundles in a place. Small
shocks make for rapid curing.
Fashion Is in Mood for All-White
By CHERIE NICHOLAS
IB -«< -
1 BkW J •’
» I^l
i'/ I I I
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I J
r 8 11 1
A FTER all when it comes to look
** ing your sweetest and prettiest
is there anything in the way of a
lovely party frock more flattering
to endearing feminine charms than
all-white? Really now, is there?
Evidently fashion feels the same
way about it for with all the excit
ing, the glamorous, the esthetic, the
hectic, the eye-appealing delectable
tones and tints on the color card
this season, comes all-white on the
scene and the contest is on, written
all over the style program and in
big headlines—white versus color!
The chic and the charm and the
immaculate nicety with which the
all white costume dresses you up
during the daytime hours is exceed
ed only by the magic and the
irresistible loveliness of the dine
and-dance and the formal party
frocks that designers are creating
of frothy white silk sheers this sum
mer such as mousseline de soies,
silk organdies, finest dainty silk
nets and soft “drapy” filmy chif
fons that sway and flutter and dance
to the strains of rapturous music.
Then there are the stiff silks that
are such favorites and which re
quire such queenly styling to do
them justice. Their vogue in all
white is outstanding with particular
emphasis on gleaming white satin
which this summer is more than
ever holding sway in ballroom and
at formal night functions. A most
fascinating white silk satin gown is
shown centered in the illustration.
Its stately princess lines are de
lightfully in keeping with the exqui
siteness of the fabric itself. The
Jenny Lind shoulder line adds in-
RIBBONS TAKE ON
ADDED IMPORTANCE
By CHERIE NICHOLAS
Ribbons have not been so impor
tant for a long time as they now
are. They are used for sashes, for
girdles, shoulder straps that are
part of the design of the dress, for
bandings and for entire jackets and
toques.
Many of the better styled frocks
and tailored suits have their edges
finished with grosgrain ribbon bind
ings. The new idea of these bind
ings is carried out both in mono
tone and in contrasting effects.
Beige finished with black or brown
ribbon bindings is a favorite theme,
also black bound with white gros
grain.
Perky velvet ribbon bows trim
print frocks while many dress fronts
are fastened with narrow tied rib
bons. Ribbon trims on hats are
widely advocated and there is con
siderable use of broad belting rib
bon to artfully band high crowns.
Use of All Kinds of Lace
Revived for Summer Wear
The use of all kinds of lace has
been revived for summer wear.
Helene Yrande uses pure white
lace for a fitted deshabille which has
enormously full, puffed sleeves to
the elbow. The low cut front decol
lette is filled with doubled bands of
chiffon in pale yellow and pale
green.
These two colors are repeated in
the chiffon sash which is twisted
about the bodice Grecian fashion,
and tied in back with the floating
chiffon streamers hanging in back
and forming a suggestion of a train.
Use Pink Chiffon Roses
to Trim Evening Jacket
Pale pink roses of shaded chiffon
are applied cleverly as trimming on
an evening jacket of sheer, white
chiffon in the new Schiaparelli col
lection. The same type roses are
used as a back shoulder yoke on
a blue satin evening cape.
Pale yellow and green chiffon is
used effectively to make sprays of
mimosa applied on a white organdie
evening gown.
i describable charm and the square
i inclined neckline and the majestic
I sweep of the skirt so expertly styled
I so as to slenderize at the same time
that it achieves a full hemline, are
all details that glorify. The sophis
ticated simplicity of this gown
and the elegance of the all-silk satin
is its big appeal.
An interesting feature about pres
ent party dresses is that their sil
houettes go to such extremes. Some
are sheathlike to the knees with
flaring hemlines and slenderized fit
ted waistlines, while others are that
bouffant it requires yards and yards
of material to make them. For the
airy-fairy types that are so en
trancing and so beloved this sea
son by the younger set, vaporous
filmy chiffons and billowy tulles and
nets are the logical answer.
Beautifully draped in classic lines
is the dress pictured to the left. It
required yards and yards of white
silk chiffon for its fashioning. The
girdled straps of narrow ribbon re
flect Greek influence.
To the right a most exquisite silk
chiffon evening ensemble is shown.
The girlish simplicity of this dainty
gown and cape commends this cos
tume to the young debutante. This
lovely creation naively informs you
that not all the honors are going to
all-white for in this instance the
chiffon is in the new exquisite desert
dawn tint, which is a delicate pink
shade that is too lovely for words.
The gown has a halter neck which
is most becoming to the wearer.
The cape is grace itself. By the
way, you really should have a cape
of chiffon or of net or of some type
of silk sheer to wear with lingerie
dresses, for the transparent cape is
one of fashion’s pet vanities this
summer.
© Western Newspaper Union.
NET OVER PRINT
• By CHERIE NICHOLAS
-
1 "WB
. J.
Broad brimmed hats which fash
ion has decreed for summer wear
combine well with this type of as- ,
ternoon dress which is of black
cable net worn over an underslip
ot gay print on dark background.
It is made with puff sleeves and
sailor collar. Catalin costume jew
elry including a bow clip-brooch
and bangle bracelets in the new
"pepper and salt” design by Schia
parelli add chic to this costume. '
The hat is of black baku with a '
large white poppy.
GOOD TASTE
£ TODAY
1 * A
^EMILY POST4>
World's Foremost Authority
on Etiquette
© Emily Post.
•••••••••••••••••••••••••a
Clergyman’s Reception
Needn’t Bore Anybody
TN EAR Mrs. Post: I am one of the
committee in charge of giving
a reception for our new clergyman
and his wife. It has been suggested
by one of the women that we have a
musical program first, after which
the newcomers will receive and
then everyone go downstairs to the
large Sunday-school room to have
refreshments. I personally think
such an arrangement might prove
drawn out and awkward but I don’t
know what better plan to suggest.
Answer: I think the combination
of a welcoming reception and a
musical program requiring every
one to sit in silence is exactly what
you describe as awkward. If I were
managing it, I would have the en
tire reception in the Sunday-school
room, which you say is ample,
where one or two members on the
committee would receive with the
clergyman and his wife and intro
duce parishioners to them. Several
stringed instruments playing softly
as a background for conversation
would be delightful. This arrange
ment could not prove tiring since
after people have spoken to those
receiving they would stand around
in groups talking to one another
and be served with refreshments.
As newcomers arrive the first-com
ers—if they grow tired—would be
free to leave.
• • *
Fiancee Dies; What
to Do With Ring?
TN EAR Mrs. Post: Will you tell
me what is the proper thing to
do about an engagement ring after
a girl was engaged and her fiance
died and she becomes engaged to
another man? This is exactly what
has happened to me and my first
fiance’s mother is telling everyone
what a terrible person I am because
I won’t return her son’s zing to her.
I loved him dearly, and the fact
that I now love another in no way
belittles my love for either one, so
far as I can see. They are the
principals in two separate phases
of my life. Why must I return, the
only thing my first fiance gave me
and which I am sure he would
have wished me to keep always?
Answer: If the ring is one he
bought for you, it is certainly yours
for always. But if the ring was
once his mother’s—possibly her own
engagement ring—if it has any
other family history about which she
has a real sentiment, then I think
you should send it back—but not
otherwise.
• * *
Introduce Her Tactfully.
TN EAR Mrs. Post: My son has
given a ring to his fiancee, al
though as yet there has been no
engagement announced and will not
be for several months because her
parents are not returning from
abroad until then. My husband and
I are to celebrate our wedding an
niversary soon and would like at
this occasion to introduce her to our
many friends, but we don’t want to
in any way “steal the show” from
her parents. Can you explain how
we can introduce her and yet give
no impression of a betrothal?
Answer: There is no reason in
the world why she shouldn’t be one
of the guests, and no reason why she
shouldn’t be more or less casually
introduced to all the people there.
But certainly she can not very well
receive with you without having it
taken for granted that your interest
in her is very special.
♦ * *
When to Stop Eating.
DEAR Mrs. Post: An acquaint
ance of mine thinks it improper
to continue eating while being
served with any part of her meal,
and every time the waitress ap
proaches, whether it is with water
or coffee or no matter what, she
stops eating entirely and does not
eat again until the waitress has left
her place. Isn’t this silly?
Answer; You eat exactly the
same except when actually helping
yourself. As you take your portion
from the dish and put it on your
plate, you stop chewing for that
moment, but this does not mean
that your mouth need be empty.
« * *
The Society Pages.
DEAR Mrs. Post: Is it bad form
to send the bride’s picture to
the newspapers for publication with
an account of the wedding, if she is
not well known in prominent so
cial groups? Are these society pages
devoted exclusively to the brides
who are daughters of prominent
families?
Answer: It is not a question of
bad form but of how much interest
the society editor feels the account
will have to his readers.
• • •
How to Eat Jelly.
DEAR Mrs. Post: Please tell us
the proper way to eat jelly or
jam?
Answer: A small amount of jelly
is put on a piece of meat, already
speared with a fork, and eaten. Jelly
or jam on bread and butter is
spread on the bread with a butter
knife and eaten in the fingers.
WNU Service.
Baskets of Lace
For Chair Set
Isn’t it exciting to think that
With your own crochet hook you
can fashion a chair or buffet set
as lovely and practical as this
basket design? A bit of string
helps do the trick, giving it dura
bility beyond compare. Even a
beginner can do this simple filet
E *-•": * •*" 2 Z F-' ~ - *
■ ■J'«• •o «■ *<■ *—
K> ’♦'fix
Pattern 1437.
crochet, the design set off in open
stitch. Pattern 1437 contains
charts and directions for making
the set shown; material require
ments, an illustration of all
stitches used.
Send 15 cents in stamps or coins
(coins preferred) for this pattern
to The Sewing Circle Needlecraft
Dept., 82 Eighth Ave., New York,
N. Y.
Please write your name, ad
dress and pattern number plainly.
\llouse/iol(i ®
© Question
Storing Brown Sugar.-—B town
sugar will not become lumpy if
stored in an airtight jar.
• * •
Cooking Cabbage. — Cabbage
should be cooked only until tender
when tested with a fork. Too much
cooking results in changed color
and an indigestible product.
• * *
Browning Biscuits.—Biscuits can
be given rich brown tops by
brushing the tops with a pastry
brush dipped in milk before plac
ing them in the oven.
• « •
When Drawers Stick.—B lack
lead or black lead pencil rubbed
on the edges of a drawer which
has become swollen from heat will
enable it to be opened and shut
quite easily.
• • •
To Clean the Piano.—Use the
suction cleaner to remove dust
from the inside of the piano, and
Clean the keys with a soft cloth
moistened with methylated spirit.
Polish with a chamois leather.
WNU Service.
Finds Way to Have
Young-Looking Skin
Sat 35!
TT’S utterly wonderful how
1 quickly this scientific
creme takesaway “age-film”
—in only 5 nights! At 30—
35 —40 even, women now
thrill-to rose-petally soft,
smooth, youthfully clear
skin! This Golden Peacock
Bleach Creme acts the only way to free skin of
dull, ugly, old-looking film of semi-visible dark
ening particles! A revelation for ugly blackheads,
surface pimples, freckles, too! Try it! Get
Golden Peacock Bleach Creme at any drug
or department store, or send 50c to Golden
Peacock Inc., Dept. K-325,1 arts, 1 enn.
Standing Firm
Stand firm and immovable as
an anvil when it is beaten upon.—
St. Ignatius.
fT's’Fitoi-Fuie" LARGEST
MOROLINE
SNOW-WHITE PETROLEUM UELLY
KILL ALL FLIES
I
Guaranteed, effective. Neat, ■
KjWwfefVW I convenient — Cannot roll! — ■
■'>42’ WU! not roll or InJ uro anyUlng ■
■K <N I-Mta all season. 2t)c al all ■
dealers. Harold Somers, too., I
K l6o pe KalbAve. ( B ldyn,N.Y. |
WNU—7 __________
To Get Rid of Acid
and Poisonous Waste
Your kidney, help to keep you well
by con,Untly filtering waste matter
from the blood. If your kidney, ,el
functionally disordered snd fail to
remove Impurities, there may bo
Kisoninic of the whole system and
dy-wide distress.
Burning, scanty or too frequent uri
nation may be a warning of some kidney
or bladder disturbance.
You may suffer nagging backache,
persistent headache, attacks of dizslneaa,
getting up nights, swelling, puflinM,
under the eyee—fed weak, nervous,' all
played out.
In such cases It Is better to rely on a
medicine that has won country-wid.
ecclairn than on something lean favor-.
ably known. Use Pean's PiUs. A multi
tude of grateful people recomaaod
Doan't. Aik year nrighfiort