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Newspaper
The Progress
Location
Shreveport, Louisiana, United States of America
Date
Jan 23, 1897
Page
5
A New York Commercial note describes a divided skirt fashion in heavy Scotch cheviot with irregular brown weave. It highlights two broad box pleats, a short snug jacket with white braid, a brown suede belt, and a white beretta set against a brown linen blouse.
A new training school in Chicago aims to teach cookery and household economy with a two year program. The first class of 25 young women starts with free instruction for six months, then $3 weekly stipends until graduation. Diplomas and $100 awards offered on completion. Specializations available after six months core training.
Vassar Students’ Aid welcomes cadets on November 3 as its society expands to aid a growing number of students. The organization offers interest free loans up to $200 or a half scholarship yearly and plans to award a fellowship soon. Members include graduates and former students with broad branches in New York and nearby areas.
Winter air tints feature well made pretty waists suited to cyclists and golfers. Lightweight cotton and flannel options promise cool comfort for outdoor sport.
The newest and prettiest flannel shirts are made without linings for easy washing. Delaine, corduroy and velveteen fabrics are fashioned into regular shirt waists, and when well fitting they are pretty and suitable for the fresh air girl.
Instructions describe reviving worn furs by dampening with water, shaking and brushing the fur against its grain, air drying for thirty minutes, beating with a rattan, then combing with a coarse comb to restore a fresh appearance.
Obvious winter care for bee colonies from an experienced authority. It covers feeding options using syrup in mason jars, candy feeding, moisture management with absorbent material, space and ventilation, and methods to remove dead bees without waking the cluster. It notes cellar wintering can cause unrest and emphasizes careful transitions to prevent starvation.
Jor- Y cer iidous recounts eighty years of pork curing methods. A clean barrel is boiled with water and weed ashes, pork is layered in salt, then soaked in cold water with pepper. Ham mix uses saltpeter sugar salt and rubs for three weeks, hang to smoke, yielding first quality ham and bacon.
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