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

WOMEN'S CHAT.

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WOMEN'S CHAT. The large staff of English detectives employed in guarding Her Majesty at Cimiez are, as usual, under the direction ot Superintendent Fraser, who, for more than twenty years, has had the control of the complex arrangements that are made for safe-guarding our Sovereign. Among members of the Royal Household, no man, probably, stands in higher esteem with the Queen than Mr. Fraser, and this hale veteran possesses numerous marks of Royal favour. —o— Certainly no one has a more delicate or diffi cult task to perform than Superintendent Fraser. And to make matters more difficult, it is always necessary that he should conceal from the Queen, if she be passing, the fact of his, or his men's presence. Her Majesty seldom comes into contact with any member of the force that is engaged in the responsible work of shielding her from harm. —o— Her Majesty's collection of jewels is very valuable, and her laces, of which she is ex- tremely proud, are worth an enormous sum. It is weil known that the Queen cares much more for the latter than the former. She dons little jewellery, except upon State occasions, but her laces she delights in wearing. The Princess of Wales, on the other hand, prefers jew,els to laces. Her collection of each is verily rich and rare. —o— A brooch which Her Royal Highness fre- quently wears is shaped like a flowered spray, and is composed of emeralds and brilliants, ex quisitely set. The centre of the full blown flower consists of a huge emerald, the single- pointed petals surrounding it being carried out in brilliants of the first water. Here and there on the spray are three smaller, and yet very fine emeralds, shining among delicate leaves and buds, carried out in the paler stone. It was the gift of the Duchess of Cambridge, at the time of the marriage of Princess Alexandra and the Prince of Wales. —o— 1 And this reminds me, by the way, that Friday in last week was the anniversary of the Prince and Princess of Wales' marriage which took place thirty-six years ago. Looking at Her Royal Highness, it is difficult indeed to realise that so many years have passed since she first cam among us. When with the Duchess of Fife, Princess Victoria, and Princess Charles of Denmark, she appears little older, if any, than they, and one would take the group as a quai- tette of sisters. —o— Though still wearing black, unrelieved, the Princess of Wales always manages to appear smartly dressed. But there is no doubt that colours suit her better, especially those delicate shade of heliotrope, in which she so frequently appeared before the loss of her mother, the Queen of Denmark. The Princess invariably has sketches made (on her own suggestions) for her seasons' frocks. These she alters, if neces- sary, and frequently colours them, giving the exact shade required. —o— Among Society women, one of the best dressed is Georgina, Lady Dudley. Her toilettes for Court occasions, ordinary dinner parties, and balls are superb, and in the day time she is nearly always to be seen in a simple costume of cloth, with a neat little bonnet or toque to match. Her boots and gloves are irreproach- able, and she never wears any unnecessary ornaments. -0- The disciples of Isaac Walton are enjoying fine sport, salmon fishing in Scotland. The Duke and Duchess of Bedford are angling in the Tay; and the Duke and Duchess of Portland —both enthusiastic anglers—are pursuing the same sport at Invergarry, Inverness-sliire. Among the most celebrated fisherwomen are Lady Alington, Lady Katherine Scott, Lady Sandhurst, and the Duchess of Portland. Mrs. Arthur Sassoon is also a great angler. 1 —o— Fans are growing smaller and smaller. Fashionable women are patronising quite a tiny specimen for evening wear, built of lace, with ivory ribs and sticks, and decorated with painted or embroidered flowers. They are very dainty, and much more en-evidence that the feather fan that has lost something of its old time prestige at last. Since the very first fan was used-a palm leaf possibly to excite a cur- rent of air by the agitation of a broad surface —almost every substance of beauty and dura- bility has been employed in the manufacture of this useful little item. Carved wood, ivory and tortoiseshell carved and etched, frelted or inlaid with silver or gold, or encrusted with jewels, have all been utilised in the skeletons of sticks and frames. Silks and satins, feathers, gauze, and chicken skin (a special kind of vel- lum or parchment extremely fine in texture, and sometimes semi-transparent) have been stretched upon them, and further beautified by the painting and bespanglement of the Empire period, and lace of cobwebby fineness. —o— At the present time, smooth cloths are worn to the exclusion of almost every other fabric. Later, poplin, cashmere, voille. and crepe de chine will be seen and later still, lace, mnslin, chiffon, and grenadine. Foulards and taffetas promise to enjoy a wide rogue this coming summer, and alpaca is again making rapid strides in favour. Many of the new black grenadines and gauzes have tiny designs in re lief colour, but I doubt if these fabrics will take generally. A coloured flower on a black ground has a somewhat middle aged' look. — o— Women are always on the look-out for some thing new, though, truth to tell, it is rarely that one comes across anything actually so. New names are often given to fabric" that have been resuscitated from some long forgotten past. Even colours beget new names each time they find themselves in fashion's favour. In- deed, the only road to favour is in a change of name. But to the new fabric, which is really new. This resembles silk moire grenadine, mounted on coloured silk, although really woven as one material. In these days of sheath like gowns, when even the thinnest of extra skirts are an important considerati n, this fab- ric has much chance of success, and lightens the work of the modiste. —o— In the matter of pockets, we are worse off than ever, and there seems little likelihood that things will improve in this direction for some time to come. The miserable little pocket hidden away at the back, where we seldom could find it, dived we ever so energetically, has been ousted by (the tight fitting skirts, and to make up for this loss, tailors and dress- makers are clapping on outside pockets, which no self respecting person would dream of using, save for a little loose money. In desperation, a few women are carrying &mall, dainty bags, dangling from the wriat, as in the old world days, but these are not likely to become popu- lar. —o— Now the season of housecleaning is close fit hand, a few hints regarding the care of furni- ture may prove of use. If very dirty, it should be washed in water and vinegar of equal parts, using a flannel rag and after perfect drying, it should be rubbed with a clean flannel and a little linseed oil, before using any liquid or cream polish. If a table bears the mark left by a hot plate, rub it well with lamp oil and flan- nel, finishing off with a clean cloth slightly wet with spirits of wine. White spots may be re- moved by rubbing them with a piece of flannel and turpentine, repeating the application if necessary, and in any case rubbing with a good will until patience and strength are alike ex- hausted. Oak wainscotting and furniture are likely, in time to assume a greasy appearance, which should be removed during the annual house cleaning, by washing it in warm beer. To give it a handsome gloss, brush it over with a mix- ture of two quarts of beer, boiled with a table- spoonful of sugar, and a piece of beeswax as large as a walnut. When dry, polish with chamois leather or flannel. If oak or walnut articles are infected with a tiny insect that bores holes until the wood crumbles in a fine powder, stop its wild career by saturating the wood with creosote, and do not allow it to dry for several days. --0- White Soup.-Three pints of milk, one dozen small potatoes, a piece of butter the size of a walnut, two onions, one stick of celery, pepper and salt to taste. Simmer all well together for two hours, rub through a hair sieve, add a tablespoonful of sago, boil half an hour, and serve with small pieces of fried bread. MADGE.

THE UNIVERSITY OF WALES.

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TIE5 PEACE CRUSADE, i

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