3 Separate Coat, Spring Mode. 
THERE is never any question as to 
'~ the utility of the separate coat in 
the wardrobe, especially in the Spring 
wardrobe. The only doubt that arises 
tive as well as useful?” 
_ pleasing fact this season that separate 
coats are to be much worn this year 
_ seasons past. 
of coats,—long or short, jaunty or 
_ March 31, 1916. 
NORTH SHORE BREEZE 
LE DY .O{GRADYa57 PAGE 
Fashion and Household Suggestions 
in the shopper’s mind is, “Is it attrac- 
And it is a 
Nand that they are, moreover, better 
looking than they have been for some 
There are many types 
demure, light or dark. Velours cloth 
is still in favor, and some of the other 
favorites are men’s wear serge, gab- 
ardine, moire and jersey cloth. 
The black and white check top or 
sport coat is still a leader, as it has 
been for a season or two. One that 
is particularly serviceable and smart 
is of velours cloth with large checks, 
raglan shoulder and shaped sleeves, a 
decidedly flare model, convertible 
collar that looks equally well when 
worn low and effective slit pockets. 
This one is quite long. A shorter 
coat with smaller checks was made of 
black and white worsted and had 
white cloth pipings on the edges of 
collar, cuffs and pockets. This one, 
too, is cut in raglan fashion and has 
a high collar, the fullness is softly 
shirred into the belt and the four 
pockets add to the youthfulness of 
the garment. It is an ideal coat for 
spring wear in the country. 
Of quite a different type is a serge 
coat that has appeared this season. It 
is cut quite close as to shoulders, but 
flares to a width of more than six 
yards at the bottom and it buttons 
from hem to chin. It comes in all 
the best shades, the twilight, mid- 
might and navy blues, mouse, 
frookie,” and black. It is at once 
one of the prettiest and most practi- 
cal coats of the year. 
FOR THE 
COLON ELs 
=A DY 
For Country Wear. 
F one is going to the country, and it 
is more than likely that one is this 
year, a smart, short little coat is in- 
dispensable. In jersey cloth it is 
ideal. One particularly attractive 
little jersey jacket has been shown 
this week by a smart Boston store. 
It comes in the becoming pastel color- 
ings and is more than usually desir- 
able, especially at the very moderate 
price at which it was sold. It was 
cut with a shoulder yoke and a high, 
convertible collar, fullness gathered 
into a belt at the waistline, slit poc- 
kets marked at the corners with em- 
broidered darts. It was primarily a 
girl’s coat and, for her, ever charm- 
ing. 
A quite similar coat came in Guern- 
sey cloth and was quite the other in 
cut and general effect except that the 
pockets of the second one were of 
the large, patch style and the collar 
the new Chale feature. This one 
came in purple, Hague, shamrock, 
green, Oxford and heather mixtures. 
A talk on coats would hardly be 
worth anything without at least a 
word about the new evening wraps 
that will be needed for commence- 
ment. A voluminous midnight blue 
taffeta cape had two upstanding 
ruffles—one for a collar, the other 
and narrower one to mark the should- 
er line. The chiffon lining of this 
fascinating wrap hung at least six 
inches below the coat and black lace 
discreetly hid it. As the lecturers 
say, “these are too numerous and too 
voluminous to be described at length 
here,’ so we must leave the descrip- 
tion of the rest of the capes and coats 
for another time, when we shall have, 
perhaps something to say about the 
dainty gowns to wear under them. 
Half the world imagines the worst 
about how the other half lives. 
JEWELRY 
The Most Sensible Gift 
HAT other gift lasts so long and gives so much pleasure to ihe 
recipient? 
A diamond makes a most desirable Easter gift. 
here you are assured of value received 
If purchased 
cuality exactly as represented 
—and the largest local stock of selected gems from which to choose. 
F. S. Thompson, sJEwELER 
164 Main Street, Gloucester 
Cooking for the Invalid. 
HERE are few points more essen- 
tial to the comfort of the patient 
than the cooking and serving of his 
food. His physical condition is such 
in many diseases and illnesses that 
his appetite is eccentric and fickle, if 
not altogether wanting. When he is 
convalescing, too, his desires are fin- 
icky and the merest trifle may make 
his food distasteful to him. It is at 
this time that he needs nourishing 
food and so the nurse, be she pro- 
fessional or amateur, must take every 
precaution that he gets this nutriment 
so needed by the debilitated system. 
It need not take years of study for a 
clever woman to understand the pre- 
paring of tempting food for the in- 
valid. Sympathy and common sense 
are the most needed qualities. 
In considering the feeding of the 
patient, whether invalid or convales- 
cent, let us consider first cleanliness. 
Cleanliness, whatever its rank among 
virtues in the every-day world, comes 
first in the sickroom. Never allow 
the liquids to become half cold or 
spilled into the saucer, never take the 
invalid charred toast, never allow the 
remnants of a meal to remain in the 
patient’s room for a minute after he 
has finished eating. 
Having made sure that the patient’s 
food is to be served with absolute 
cleanliness, next see that it is as 
tempting as possible. Serve every- 
thing in small quantities often during 
severe illness, and at longer, more 
regular intervals during convales- 
cence. Always have less than you 
think the patient requires and always 
make all food attractive to the eye as 
well as to the taste. 
The character of the food depends 
upon the nature and degree of sick- 
ness. During serious illness, food 
which satisfies the hunger and quen- 
ches the thirst, even if it does not 
nourish to any great extent, is usually 
the preferred sort.“ Starchy gruels, 
soups and jellies, oranges, grapes and 
acid or aromatic drinks are suitable 
for this period when the system has 
probably been overtaxed by too much 
food. After the crisis has been passed 
and the patient is “on the mendinz 
hand” gradual nutrition must be sub- 
stituted for the merely satisfying food 
which has been given to him during 
the period of his sickness. Broiled 
steaks and chicken, crackers and even 
(Continued to page 24) 
