23h fe for any occasion, tained in a series of articles issued by as part of the consumer service initiate d by their union label program. The following is reprinted in part from their article outlining the basic elements of fashion. Most people want to learn how to dress attractively. Some have more natural style sense than others—but all can learn. The aim is to have the right thing for any occasion, not just “that night” or “that weekend.” To know your wardrobe is becoming, suit- able and smart. You think that fashion plays no part in your life? Look in the mirror. You are wearing neither a hoop skirt, a bustle, or the flapper styles of the 20’s. But how to begin? All good fashion stems from these basic elements: SIMPLICITY .. . Ask any “best-dressed” woman her secret. Lack of clutter, she will say, is understanding what to leave off as well as what to put on. The fussy costume is as out-of-date, as indigestible, as the ten-course dinner. HARMONY ... A beautiful costume is the total effect of colors, textures, lines and pleasing accessories. In clothes, as in music, there are many ways to achieve har- mony. For the beginner, the simple chord: a pleasing figure outline (the experts call it silhouette) plus interesting, becoming colors and the proper balance of your head to your figure via the right hairdo and/or the right hat. Remember: a hat is not an independent entity. It must “key in,” matching perfectly, or adding a bright note of con- trast. It can add height, or make you look Jess tall. The smart woman is seldom seen in public without some form of head covering, plus neat gloves. A carefully chosen dress can fool the eye as to your figure proportion. The trick is to think of your waistline as the “equator” of your sil- houette; raise the line slightly to make your legs seem long- er, lower it if you want to look slimmer through the bust. Your skirt worn shorter will make you look taller. The span of about four inches be- tween the lower edge of your kneecap and the lower edge of your calf is the area you should study in the mirror to choose your most’ becoming hemline. 2000 Check Your Shots | The immunization shots against infectious diseases that you received as a child and as a teenager do not last forever. It is necessary in certain cases to get booster shots to maintain immunization. Infants, of course, should have polio, diphtheria, whooping cough and tetanus im munizations by the time they are one year old. Many cases of these diseases occur among infant and children under five. Booster shots are usually rec ommended before the child enters school. However, adults and older children should also maintain their im- munizaticn against polio, tetanus and diphtheria. This checklist details the booster shots you may need: TETANUS. Immunity lasts four years. Booster’ shot needed every four years with additional boosters as recommended by your physician in certain instances. Recommended for travel in case of accidents. POLIO. Length of immunity not yet known. Booster shot needed one year after the first dose. Additional shots on a physician’s recommendation. Advised for travel. ; SMALLPOX. Immunity lasts three years. Revaccination required for travel in many countries and on return to the U.S., except from Canada and a few other places. The need for additional vaccination varies and should be discussed with your doctor. INFLUENZA. Immunity lasts one year. Booster shot needed two months after the first injection and each fall afterward. Recommended for travel in epidemic areas and for pregnant women, the elderly and the chronically ill. YELLOW FEVER. Immunity lasts six years. Booster shot needed every six years. Advised for travel in Africa. TYPHOID FEVER. Immunity lasts one year. Booster shot needed annually if you are in an infected area. Not required but recommended for travel. TYPHUS. Immunity lasts four years. Booster shot needed every four years if in an infected area. Recommended for travel in certain countries. DIPHTHERIA. Immunity varies. Booster shot recom- mended every three to four years. Check your physician regarding immunity before traveling to foreign countries. Adults not immunized for whooping cough as a child may want this protection. Shots for cholera and plague are recommended for travel to some areas of Africa and Asia. Your doctor may recommend additional booster shots during pregnancy or on occasion of unusual ex- posure. UU UA ILL —— =} = — gL a = S = = =| = = = =I = = a aU PERSONAL TASTE... Fitting your particular ‘figure into the current fashion shapes, then adding the best colors and accessories, re- quires intelligence, up-to-date information, careful select- ivity, plus that ‘mysterious, very personal thing called taste. The dictionary defines taste in two ways: “the power or faculty of seeing and ap- preciating the beautiful,” and “individual preference or lik- ing.” When what you like and want is also beautiful and pleasing to others, you have good taste. Good taste in dress can be acquired by reading (not just skimming) fashion articles, by looking at fashion pictures with yourself in mind, and, by taking the time when you shop, to try on many different styles before choosing one. Whatever your price level, every shop will have some ex- amples of the types that in- terest you. A further article in this series will be reprinted in the next issue of the Lumber Worker. Proper Eye Care For Children About 2 to 4 per cent of chil- dren are born with squint (strabismus); because of vis- ion difficulties, 20 per cent of these children are, for all practical purposes, one-eyed. Lack of stereoscopic vision can cause psychic and social problems. Full vision is indis- pensable for estimating dis- tance in today’s heavy traffic. Workers with strabismus have trouble with manipulation used in industry. Specialists at the Hospital for the Care of Eyes, in Stutt- gart, Germany, believe that children with squint should be treated early and recom- mend corrective measures by the age of four, so the child's vision will be improved by the time he starts school. If the good eye is covered with a patch every day for some weeks or months, the ‘ deteriorated eye has a chance to develop better vision. Cor- rective glasses may be pre- scribed—even a two-year-old can wear glasses. Later—or even when the child is only 3 or 4—necessary surgery should be done. Par- ents’ and teachers’ co-opera- tion is essential; they should be told how they can help. Storing Eggs To store unbeaten egg yolks: Cover with cold water, and refrigerate. Just before using the yolks, drain off water. “SS A pretty, cozy woman from the Pennsylvania coal district, with a Scottish husband, two college student daughters, and a professional background like a Hitchcock thriller, has taken on a new job: telling American women what to wear. She is Mrs. Min Matheson, formerly of Wilkes-Barre, Pa., newly appointed by David Dubinsky to head up the International Ladies’ Garment Workers’ Union’s Fashion Label Department. Facts And Myths In Vegetable Care Many people do not use vegetables to best advantage be- cause they may be confused by a number of popular myths. For example: MYTH: Vegetables liquefied in a blender are especially nutri- tious. FACT: There is nothing in the vegetable juice that is not in the vegetable itself. MYTH: Vegetables should be eaten raw for maximum nutri- tional value. FACT: Properly cooked vegetables have lost only small proportions of most nutrients. Vegetables are cooked to soften the cellulose (fiber) so they are more easily digested or to make them taste better. MYTH: Water should be changed three times in cooking greens. FACT: Some vitamins and minerals dissolve in water. Therefore, the less water used in cooking, the greater the saving of vitamins and minerals. Throwing away cooking water is like throwing away nutrients. MYTH: The liquid in a canned vegetable should be discarded. FACT: As much as one-third of the soluble minerals and vita- mins may be lost when such liquid is poured off. MYTH: Most vegetables should be cooked in open pans. FACT: Covering the pan helps retain some vitamins by making it possible to cook the vegetable in a small amount of water and reduce the cooking time. MYTH: Cabbage, onions, cucumbers and radishes are indi- gestible. FACT: None of these is necessarily indigestible. People differ in their reaction to each individual food. MYTH: Vegetables grown with “organic” (natural) fertilizer are more nutritious than those grown with “chemical” fer- tilizer. FACT: This claim has no scientific support. Nitrogen is nitrogen whether it comes from manure or synthetic am- monia. Furthermore, in most cases the nutrient value of vegetables does not vary widely with the soil—a rich soil tends to produce a more abundant crop of larger vegetables but does not increase nutritive value. MYTH: Small, young carrots are higher in food value than larger carrots. FACT: Large carrots usually have a much deeper color, and their Vitamin A value is significantly higher than that of the small, young carrots. Food value increases as the carrot grows and matures. MYTH: Fresh vegetables are always more nutritious than canned or frozen vegetables. FACT: When vegetables are canned and frozen properly by modern, scientific methods they retain a very high proportion of the original nutrients | and may actually be more nutritious than fresh. This is pos- sible because fresh vegetables may lose some nutrients through improper storage and preparation. MYTH: Tomatoes ripen well on a sunny window sill or in a refrigerator. FACT: If tomatoes are not fully ripe, they wil] reach their best appearance and nutritive value when kept at room temperature and out of direct sunlight. MYTH: The dark outer leaves of lettuce and other salad greens should be discarded. FACT: In general, the greener the leaves the richer they are in vitamins and minerals. The outer leaves, though somewhat less tender, are most nutritious, MYTH: All fresh tomatoes have about the same Vitamin ¢ content. FACT: Summer field-grown tomatoes contain about twice as much Vitamin C as winter and fall greenhouse fruit.