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Lady Duff Gordon' Pn etubl'uhmenk bring her rato eloie loueh ff H
HBIHb ery. brilliant to
iH
Mnrdcl-Robcrt Costume. Showing the New Flo
ered Ovcrblouoe, with Tulle Sleeves.
New fealkaa Cestane ef Japanese Blue
KatiMt, Designed by Andre Greult. .
i
By Lady DffGorden.
WITH the fprlar peBlaga a '
tfclag ef the east. 1 am
artafal to tell you about .
them.
Personally I do mot care for the
plaid taffetas, which are so the rase
In England and in the United State.
But many of the couturiers are show,
lag models to which these plaid.
combined with plain dark
serges pr silks. The craze
for 'the Roman stripes Is
wanjng In Paris In the
surah they have been very
lovely, but now that thoy
are on sale on the bargain
couplers. Milady of fashion
passe them coldly by
The taffeta cost drrj end
those made of dark bued crepes and
sstlns are vory lovely These cos-
tunes by bo aaeans come under the
heedoftallteurs They are In a dls
WBCt class by themselves They can
be worn either wjth or without
separate blouse The most Interest
log of these coat dresses have Ion
cut waistcoats and girdles to match
Many of the foremost couturier
show as wide a diversity In their
sleeve as In their skirts The same
bouse will exhibit elbow sleeves.
three-quarter sleeves, long sleeves
In the kimono model and the same
lengths Id the tight coat sleeve. One
of the moo designers, on the other
hand, clings tenaciously to the set-In
sleeve, and will oot make a gown
with the kimono effect
Another couturier favors separate
coats of plaid silk, a logical sequence
to the plaid sport coats of the Win
ter Of the fabrics It Is Impossible
to be over-enthusiastic They were
never so lovely In texture and color
I have spoken of the taffetas, but I
nave said little of their colors The
most used are. perhaps, black, navy,
Japanese blue, russet and sweet pea
pink
There t one thing that I want to
make clear before closing this little
dissertation on "Other People'
Fashions " While I .have mentioned
man tblnes which are apparently
peculiar to all the Parts couturiers.
you must realize that no two creators
create the same thing In the same
way. For instance, while all may
use the long effect In coats or the
short, each maker will develop bta
own model In a way peculiar to him
self, and the careful student of fash
Ion realizes at once the touch of the
maker
For Instance. I seo a certain teat
ure In a gown, and I say at once.
"That Is a K 1 see the same
feature treated tn a different man
ner and I say. "That. Is an A "
This Is why thero Is ever a great
diversity tn "Paris fashions."
Then my own simple little sweet
pea eatln frock Is just as girlish. I
think, and thoroughly wearable. The
blue crepe costumo has a removable
overeklrt. which may prove a god
send to some thrifty eouls. and the
over-blouse of flowered silk Is an
other "thrlttful" design.
BBBBBBBBBBBBBBBBBBBBBBBBBBBBBili
Making It Safe for Us to Eat in the Railway Dining Cars.
""""HE Pubilo Health Service
I baa been investigating the
dining ear service of the
railroads In the United States.
The discoveries they made are
not conducive to increased appe
tites, but the result era likely
to made It moderately safe la
the future to dine en route.
The first thing that they rec
ommend d frequent and peri
odic examination of all the em
ployes concerned In the hand
ling and serving of food in the
dlnere. Additional point to this
recommendation has been fur
nished by a recent case in which
two chefs on dining cars were
uken from their cooking ranges to the small
pox hospital in Washington. The two had come
In contact with a negro deckhand suffering from
smallpox The cases wore discovered.' for
tunstely. within a few hours, but as it was
eighteen members of the dining car crews bad
to be vaccinated and quarantined.
Acting on the Health Service's advice the
greatest of all 'Eastern railway systems has
ordered the periodical examination of all per
sons employed In Ho travelling restaurant ser
vice Every cook, kitchen helper and waiter
Is repaired to undergo medical inspection at
regular intervals of three months. Nobody
who has saythlag to do .with the preparation
sad serving of food on dining cars can escape
the application of this ruis. which Is Intended
to bar from table asd kitchen every diseased
person.
Every such employe must have a certificate
of sound health, to be renewed every three
oaths Unless the medical report in his case
Ires fcla 1W per cent he loses his Job. Suf
ferers froai tuberculosis, eye and akin diseases
or say ether -communicable malady are not in
future to be employed by this railway system.
Tfc Beat eoefc tajer Cb apt
ctal mm eselsslve pHvllcar
t tortnjr hi etolhM U
tkt rcrrtgtrater.
even In places where the linen
and tableware for dlnlns cars
are kept
The distribution of disease
ha an Important relation to
transportation When the lat
ter Is slow epidemics are not
rapidly spread
This fact Is strikingly illus
trated by grippe, the great peri
odic epidemics of which inva
riably start In the Far East
For a long time the progress of
such an epldemto of grippe it
alow corresponding to the speed
of caravans, -which represents
the quickest mode or'traneport
In that part of the world. When
It reaches Europe, however tt
suddenly adopts the speed of
railway trains, and. crossing the ocean as soon
as steamships can bring It i rapidly distrib
uted over the United States Indeed, by reason
of our admirable transportation facilities, an
epidemic In any part of this country quickly
becomes a menace to every other part
A cook or a waiter on a dining car wao hap
pens to be a typhoid "carrier" is In a position
to spread an epidemic of that malady far and
wide. Doubtless this very thlni has reneatedlv
happened But even
under ordinary cir
cumstances the plate
of soup which with
the swaying of the
train. Immerses the
waiter's thumb 1 not
very safe to drink.
Fingers not over-care-fully
washed handle
the rolls, the plates
and the cutlery
These are only some
of the many waya In
which diseases, such
as tubercutoais, mea
elea and scarlet fever, may be transferred.
Hence, aa urged by the Public Health Service,
the vital importance of making sure that din
ing car employes, are healthy persona
What, asked the service Investigators pur
suing the Investigation, becomes of the dining
car cooks and waiters at night? The answer
was that their beds are made up tn the dining
car. and they sleep on board. To ay the least
It Is an unsuitable arrangement, not agreeable
from an acstbetlo standpoint and interferes
In some degree with keeping the car clean
What do the employes do with their street
clothe during working hours? They have
trouble to find any place tn which to put them,
available space being lacking, but the head
cook enjoys the special and exclusive privi
lege of storing his clothing in the refrigerator.
In case that receptacle Is not fully occupied
by Ice and perishable food products.
The Kansas State Board of Health, as the
result or recent Independent State Investiga
tion of this subject ays- "One of the most
difficult problems confronting an army on the
march is that of providing It with proper food
and clean, pure water Every great railway
system tn this country has such a problem on
Its bands every day in tke year "
To supply continuously an army of tens of
thousands of travellers with properly prepared
"Wist tce mt tlatas ear reka ui waiters Kl alcfcTT Tfcelr turn art xaua mm w
the 4!alaBra( thty sleep oa board."
Copy rich t. X0J4, by thq ftar Company. Great Britain Itiyhts Reserved.
food and uneoatamlnated water is a matter or
no email difficulty especially when It Is con
sidered that on many roads there are great
distances to be traversed through deserts,
where no fresh supplies can be obtained. And
It Is further to be realised that the food prod
ucts on board of dining car must necessarily
be stored tn compartments within a 'tew feet
of a hot range.
It ta of obvious importance that the arrange
ment for storing food supplies on buffet car
or ordinary dining cars should be as sanitary
aa possible. All compartments, says the Pub
ilo Health 8ervfce. should be of 'material that
can be readily eterlUzed by live steam. The
removable shelves should be of enamelled ware
or other material that Is non-absorbent of
grease and moisture. There should bo a care
ful daily inspection of the entire car In Sum
mer U windows and doora should bo screened,
and before meals are served care should be
uken to get rid of all flies that may have
found their way Inside.
The dining car service ts not profitable to
tho railroads. In tact they declare It ts con
ducted at a very considerable loss. But it Is
a necessary service, and the travelling publlo
ts entitled to the best protection against dis
ease that can b given
The matter of water and tee supply for trains
la one of obvious Im
portance. Travellers
are sufficiently famil
iar with the method
usually adopted in
handling the tee.
which ta cut up on the
station platform and
temporarily stored tn
buckets. One may
hardly hope that It
will finally reach the
cooler without picking
op frost hands, the
surrounding air and
the ever-present dog,
much that is nbt good to drink. The Job of
chopping np the Ice and putting it aboard la
relegated to the' cheapest and most Ignorant
laborer, whose unwashed hands are moro than
likely to be covered with a mlxturo of grease
and coal dust
Similar methods are adopted is filling the
coolers with water.
Generally speaking, on the railroads it is con
sldered an adequate sanitary precaution if lie
coolers or drinking tanks are washed once in
a while with cold water, a dirty whisk broom
being used to get rid of the debris on the bot
tom. Incidental to such "cleanings" the tank
or cooler Is cleared of various extraneous
things, euch as nipples of nursing bottles and
labels off beer bottles which have -been cean
ally put Into the receptacle to cool.
The Publlo Health Service has now served
notice on all Interstate railway and steamship
carriers that the drinking water they furnish
must be certified as free of "anything liable to
cauae disease In man." Samples of water are
to be examined at least once In six months by
State or municipal health authorities. Like
wise artificial Ice; and each new crop of nat
oral Ice muat be similarly certified.
In response to these requirements one raU-i
way system has ordered that all drinking waiter
receptacles on its trains shall t-e sterilised toy
live steam at least once a week; and It Is
spending 96.000 to put tn tanks in which the
water and Ice ehall not be In contact Another
allr?'l l spending 116.000 for tanks that can
be filled from the roof of the car only thus
rendering them unavailable aa receptacles for
cigar stumps and other refuse!
Bnt the article In common use In dining can
that demands most attention is the finger-bowl.
It Is never washed. Indeed, in most restau
rants, whether stationary or cu wheels, It la a
accepted theory that finger-bowls do not require,
washing. They wash themselves. If emptfoft
and refilled, with a fresh slice of lemon u
plied, all requirements are supposed stot
met. '
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