Dame Fashion Trends From Net Gowns To Corset Alternatives
The article surveys 1929 fashion notes, noting net gowns inspired by Vachel Lindsay poems, Chanel 5 shirring styles, and the rise of versatile meshes. It discusses corset decline, body gloves, cameras with vanity cases, and the winter fur mergers influencing hats and gowns. Jersey fabrics appear with one piece belted dresses and Paris-inspired color contrasts for young and stout wearers.
MENTIONED IN THIS ARTICLE
Vachel Lindsay
Grace J. Austin
Paris
America
Dame Fashion
Atlantic Coast
Central West
Pacific
Corset
Glove
Western Newspaper Union
Jersey
Pink Vestee Paris Frock with Pink Chiffon Accents
A description of a Paris frock in black taffeta featuring a pink, yellow, and cream floral pattern. It includes a small pink chiffon vestee attached at the back of the neck, draping over.
MENTIONED IN THIS ARTICLE
Paris
Gloves Harmonize With Frock Among High Fashion Accessories
A New York Times fashion writer notes gloves now play a key role in outfits with many women owning several pairs in varied colors and fabrics. Pull-on gloves in suede or kidskin remain popular for formal wear, with longer lengths and options like three-button or buttonless styles. Beige tones with gray or pink undertones suit frocks, while black suede and white gloves regain vogue for elegance. Gardenia tones gain attention for Southern resort wear.
MENTIONED IN THIS ARTICLE
Worth
Jane Regny
New York Times
Gardenia
Waistline Fashion Advised As Conservative Shift
The article urges avoid high or tight waistlines and discourages hourglass exaggeration. It emphasizes a conservative interpretation of the new fashion phase and notes designers show no move to revive the old silhouette.
Hunter's Green in Afternoon Ensembles Across Attire
The color hunter's green appears this season in formal afternoon ensembles and informal daytime wear. Mixed greens in tweeds, jade, turquoise blue tones, and combinations with black appear in sports outfits and evening gowns for varied occasions.
New Silk Neckwear Creates Fresh Collar Fashion
The latest neckwear lines resemble woolen fabrics in weave and shade signaling a trend toward dainty cuffs and collars. Lace collars appear in many displays and domestic laces are featured. Batiste offers gekee in nankewaar circle.
MENTIONED IN THIS ARTICLE
Batiste
Nankewaar
Cows Benefit From Shelter In Rain and Cold Says Cornell Expert
Prof H A Hopper of Cornell warns cold rain lowers milk yields and urges stabling at night and shelter from storms. Move cows in to barn at freshening, feed legume hay silage and a low protein grain, adjust rations before freshening, and use available grain mixes to meet calcium and phosphorus needs without extra minerals.
MENTIONED IN THIS ARTICLE
H. A. Hopper
Cornell University
Wisconsin Tops Varying Dairy Herd Improvement Association Numbers
Wisconsin leads dairy herd improvement associations with 154 of about 1,100 nationwide. The program helps dairymen judge herd profitability and cull weak cows, reflecting rising milk fat production from 247 pounds per cow in 1920 to 279 in 1924 and up to 295 pounds in 1928.
MENTIONED IN THIS ARTICLE
Wisconsin
Bureau of Dairy Industry
United States Department of Agriculture
Bureau
Minerals Needed Most in Animal Nutrition
J Nisbet from Kansas State Agriculture College notes that producing, pregnant, and growing animals require large mineral amounts. A cow yields 14 pounds of mineral per ton of milk and 56 pounds per normal year, while a growing calf needs 40 to 60 grams daily. Alfalfa hay supplies calcium lime and phosphorus abundantly, with one ton containing 168 pounds of minerals when fed at one pound per 100 pounds live weight in a balanced ration.
MENTIONED IN THIS ARTICLE
J. ©. Nisbet
Extension Dairyman
Kansas State Agriculture College
Feeding the Dairy Herd Revised by Illinois College
The College of Agriculture at the University of Illinois releases a revised edition of the circular Feeding the Dairy Herd. The 50 page handbook updates tips on feeding all dairy herd animals with emphasis on milk production and serves as a reference for dairymen, farm advisers, and teachers. Copies are available by request.
MENTIONED IN THIS ARTICLE
College of Agriculture
University of
Varied Bacteria Change Milk Flavor and Texture
Bacteria in milk transform the sugar into lactic acid causing souring and curdling. Some produce bitter compounds, others secrete rennin like enzymes to curdle while staying sweet. Other types yield gas or cause milk to thicken into a ropy texture, illustrating a long list of flavor and texture changes.
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