Keeping the Highlights in the Hair

Sun (Auckland), Volume III, Issue 654, 4 May 1929, Page 23

Keeping the Highlights in the Hair

Some Secrets of Charm

Just why women spend hours in beauty salons getting a finger-wave which lasts only a few days is a problem as much to the proprietors as to their clients since beauty shop people

know why the wave doesn’t last longer. The owners of the shops also know that it is up to the establishment to satisfy its customers. But how can they do this when we don’t, or won’t, help them? You see, hair must be in a healthy condition before any beautifying treatments can be beneficial. Therefore, we, the well-known consumer, must keep our hair in good condition or permit the beauty operators to do it for us. One of the common causes for the failure of a fingerwave to remain “set” for a week or 10 days is the extremely oily hair condition prevalent now, especially among women with bobbed hair.

Before any hair condition can be corrected, however, it is essential to know the exact cause of the trouble which can only be determined by an accurate diagnosis of the state of the hair and scalp. There are five conditions of hair and scalp. They are: 1. Normal hair with normal scalp. 2. Oily hair with oily scalp. 3. Oily hair with normal scalp. 4. Dry hair with dry scalp. 5. Dry hair with normal scalp. Normal hair has a glossy sheen that radiates health and vitality so that when running a comb through it the hair crackles with electricity. This type of hair is inclined to dryness immediately after shampooing although it retains its glossy appearance. The woman whose hair is unmanageable for an hour or two after shampooing is to be envied, unless such a condition persists, as it means she has normally healthy hair. A. brisk brushing and scalp massage should start the oil ducts functioning so that within a couple of hours after the hair is dry a sufficient amount of oil has run down upon the hair from tlie scalp. With-

out brushing and massage, this usually takes several hours. Now to get back to the bobbed hair oiliness which is so common to-day. Nature exudes a sufficient amount of oil to take care of long hair, and so many women with short hair apparently are troubled with an excessively oily condition that is purely local and responds to local treatments in the form of shampooing. I shall give you a formula to-day that should eliminate this trouble, unless a true or oily scalp condition is to blame. Shave one cake of pure castile soap and add to it one pint of cold water. Let this simmer over a slow fire until all trace of soap is thoroughly dissolved. Then strain it through two layers of cheesecloth. Incidentally, you’d better put a silver spoon in the jar so that the hot liquid doesn’t break it. Set the jar aside until the shampoo is cold, at which time it will be in jelly form. This amount is sufficient for two shampoos. Just before using, add one egg that has been well beaten, one tablespoonful of alcohol, two ounces of bay rum and one-eighth of a teaspoonful of powdered borax. Mix until all ingredients are well blended. It is then ready for use. Saturate the hair, apply a liberal amount of tlie shampoo and run the fingers firmly over the scalp and through the hair to make a full lather. Rinse out this lather, apply a second portion of the shampoo, lather it freely, rinse and, if the hair seems clean, continue rinsing it until all soap has been removed. If, after two or three shampoos, taking one each week, the oily condition persists, then you may be reasonably sure that the oil ducts are functioning too freely in the scalp, and corrective measures must be taken. The castile soap and egg shampoo is particularly good for those who have naturally curly hair, as the egg brings out the gloss that frequently is missing in curly hair. It may be used on the hair of children with perfect safety.

SWEETS AS A DIET

DAILY USE RECOMMENDED

Candy (American for sweets) should have Its place In our daily diet because it is a food, a very highly nourishing food, according to Dr. Herman N. Bundesen, president of the American Public Health Association and Health Director of the Sanitary District of Chicago. Analysing the ingredients of candy recently he said to a representative of the New York ‘■Times’’: “Sugar is a great source of heat and energy; it is quickly utilised. That is generally known and conceded. Some people think that it is fattening, but candy is like everything else; it isn’t the use of a thing that harms, it is the abuse. Chocolate is rich in proteins. It has a certain amount of fats, a large quantity of carbohydrates and minerals, and a small quantity of iron and lime. “How many mothers know that when they are feeding chocolate to their children they are feeding iron, lime, phosphorus, proteins, carbohydrates and fats? Nuts are rich in proteins and fats. One of the richest sources of vitamin B, which is so necessary to build up resistance, is cereals, and nuts contain as much vitamin B as cereals. They are rich in proteins. Proteins build and repair tissues. “Vitamin B is a very, very important element in food. Milk is rich in calcium, tremendously so, and also in vitamin A. That is another one of the ingredients of chocolates. “Fruits are very important in furnishing a basic ash. in the modern diet, containing much meat, which forms an acid ash, and cereals, which forms a neutral ash, alkaline ash foods are needed, and therefore fruits are welcome from that standpoint. Pineapple is a good source of vitamin A and B. Some other fruits, used in candy, contain much vitamin A. This is true of cherries, strawberries and oranges. Strawberries also furnish iron. Figs supply some lime as well as roughage. Dates also furnish roughage and some lime.