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CAMBRIAN GOSSIP .....r'-/'-/""""-

W M E N ' S CHAT. -/--'-/""".../".../'\/'"'.J-,-r,--/_/'_/-,----


W M E N S CHAT. /J-r, f* D teetor of Her Majesty's journeys' s: iiMmi (shortly be sent off to thoroughly (!,e Qu eii's quarters tt Cimiez, return- tt i it- Iii conduct the Royal party over. always accompanies the Sovereign's f'i> i<t irim from Cherbourg, which invariably .i pn thirteen cars, three of which are b earn At night. the speed of this train n x(-eds twenty miles an hour, and it aw 6 h ^tojipe i—wherever it may happen to be f Her Majesty desires to make her toi*i' or partake of a meal. The office of '» <• or A Her Majesty's journeys' is very fur £ ■ <MII being a sinecure, and the responsibi. lity- which it entails are of an overwhelming chamctei —o— With the exception of Royalty, Mdlle. Anna Fiei'i t. perhaps the most luxurious traveller of to "ay. Outside, her private car is painted a d h ).e hiiv the runnin, gear being dark red. i,h,- (jec(-)rations are in white and gold, tii. c ipets bciug of cream coloured velvet. Tin r,)oiii boasts a piano, and the ti-ti-j,L ,y of .hairs and couches; whilst the fciMveiling kitch n attached is always presided isv i bv a v,-ry distinguished chef. -0- Y an-aher happy owner of a veritable rail" pa!a< e on wheels,' the cost of which was no than 96,000, is Mrs. Mackey. Other wonie" possessing luxurious private cars are d1 Count eRIS Petoska and the Baroness de H I i, The new saloon, specially made f r t h u^e of President Faure, by the Western Company, is a magnificent affair. It is (tivide(i into a drawing room, s'eeping apart- in t. dressing room, and two small ante rooms, fl;, it) r ranged as to give access from either en tdin'ng room car and a guest room. o I lamps, throwing a very soft light, are the i!!urn nant. —o— As most people are aware, President Farm- beuan life as an apprentice to a tanner -it H n rh. Since his accession to the great post tie n x%, holds, however, he has risen admirably t • a sens* of the obligations of his new posi- tion. itid few would recognise in him the self- ma e man The same can scarcely be said of b s w fe She has, unfortunately, retained her >-&> ly manners, and could not fail to be taken fo t she really is—a 'petite bourgeoise.' Their < nly child is a highly educated, beautiful, afid gilct-d girl, who does much to smooth the way for her mother, wIn frequently finds her paths so difficult to tread. —o— Grims'horpe Castle, where the Countess of Anuaster has been nursing her son through a sev -re attack of bionchitis, is one of the finest 8elts in the kingdom It stands in an immense park. four miles in extent, and full of ancestral oaks, and giant thorns. The castle contains ,4 some magnificent rooms, the dining room being especially tine, and hung with superb old Gobelin tapestry, which came into the family by a marriage of the Duke of Suffolk (anances- tor) with Mary Tudor, Queen Dowager of France. There is a very tine suite of state drawing rooms, the centre one containing a beautiful white marble mantlepiece and ceiling. The pictures are a great feature of the house an.1 form a most valuable collection. —o— No less than three silver weddings will be celebrated in the Royal circles in Europe this year. First on the list come the Duke and Duchess of Saxe Cobui g Gotha (January 23rd), next thê Duke Charles Theodore of Bavaria and Princess Maria Josepha of Braganza (April 29th), and then the Grand Duke Yaldimir of Russia, who will have been married for twenty five years on August the 28th. The silver wed- ding of the Duke and Duchess of Saxe Coburg Gotha wi l be preceded by a serenade and torchlight procession in the Court of the Chateau of Friedenstein at Coburg, on the eve- ning of Sunday next—the 22nd. On the fol- lowing day, there will be a grand Court from ten to twelve, at six a gala dinner, and a gala performance in the Court Theatre for invited guests at eight. The festivities will conclude with a ball at the Palace on the 24th. —o— Speaking of Royal weddings, it is fortunate for modern Royal brides that the all important ceremony does not occupy as long a time as it did in the ol-len days. When Queen Mary married Phillip of Spain, the ceremony in the Cathedral lasted four hours. The Queen was dressed for the occasion in a robe richly bro- caded, on a gold ground, with a long train splendidly bordered with pearls and diamonds of great brilliancy. The large sleeves were caught up with clusters of gold, set with pearls and diamonds, her coif being bordered with two rows of large diamonds. So far, the dress was in good, taste but scarlet shoes, and, bro- dequins, and a black velvet staff, which were added to this costume, would not now be con- sidered as improvements. —o— In Spain, marriages ta:ke place by day or by night. If the young people are well-to-do, the ceremony comes off in the early part of the morning. The bride wears a plain black silk gown, with a train, and a black mantle. At an early hour, she repairs to the church with her mother for confession the bridegroom, ac- companied by his padrone or best man, having one to his own parish church for the same purpose. The marriage service in a measure recalls that of the English Church. Theie are two wedding rings—one for the bride and one for her consort. When the man says With all my worldly goods I thee endow,' he pours six. teen cjins into the hands of the bride. The money is called ']a aras,' and the bride does as she likes with it. -0- Draped tunics of cashmere, sometimes bor- dered throughout with fine silk fringe, are being worn over a complete underdress of cash- mere or velvet, in some contrasting colour, the sleeves of course being of the same material as the skirt and underbodice. A gown of this description in soft grey cashmere, with a kind of pinafore drapery, and a tunic cut in points back and front, I saw at a wedding recently. The underbodice, long tight sleeves, and full skirt were of sapphire blue velvet. The effect was delightful. -0- The blouse still merrily runs its course, and shows no sign of waning favour. Strong con- trasts though are avowed. No one dreams of donning a light blouse on a dark skirt. If the skirt be black, the blouse must be touched with this sombre hue, and any scheme of colour in it, extended to the skirt in some shape or form. For dinners at restaurants, and for theatre or concert wear, blouses are built high. which is distinctly a move in the right direction, for, in addition to being more suitable, the wearer runs far less chance of taking a chill. -0-' Apropos of chills, it is extraordinary how few women there are who dream of removing or even loosening their wraps on entering a warm room or heated building. They retain their outer garments, and sit muffled up, as though encountering an east wind, and then marvel how it is they are so often taking cold. One afternoon last week, when a particularly vicious wind was raging round the corners and playfully gambolling with bushels of dust in the roadways, I attended a meet- ing. Out of about a hundred women assembled, only four or five had shed their outer coverings in the vestibule The others sat simmering in velvets and furs. They were smart enough, hut irrationally clothed. The women who had divested themselves of their warm coats before entering the room, presented an attractive con trast to their over heated neighbours, and on leaving found fullest protection in the tem- porarily doffed garments left in charge of the servants. At church, in the same way, the warm outer coverings are worn during the whole service, hardly any woman going further than to remove a boa or collarette. In this country of bronchial and pulmonary disorders, such practices as the above are positive in vita- tioas to ailments of the sort. Asparagus plumes are much in demand in the decoration of dinner tables. They are grace- ful, and will keep fresh in water after they are cut for an amazing length of time. They are really far to be preferred to maidenhair fern, which quickly droops, is more difficult to ar- range to advantage, and is much more expen- sive. By the way, the round or oval dinner table is the correct thing. The Prince and Princess of Wales have long patronised both, so also have the Duke and Duchess of York. —o— Potted Shrimps.-Place one pint of picked shrimps in a pan with two ounces of butter, and a little cayenne and salt. When hot through, press the mixture into pots, and when cold, pour butter or lard over the top to ex- clude the air. MADGE.



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