Then, of course, with an unruly digestion, all sorts of complications begin. The eyes get dull, the face thin and sallow, the complexion bad, and the flesh flabby. At that stage the wrinkles, with their aforesaid relatives, sail in upon the scene. And there you are! And--ten chances to one--it's a cheerful time you'll have getting rid of them.
That's why I say you must take them in hand before they arrive, and dole out discouragement to them by correct living and the necessary facial massage.
The skin of the face wrinkles exactly for the same reason and by the same mechanism that the skin of an apple wrinkles. The pulp of the fruit under the skin begins to shrink and contract as the juices dry up, and, quite naturally, the skin which was once taut and smooth, now being much too large for the contents, puckers up and lays itself in tiny folds. It's the same way with the skin of the face. When the subcutaneous fat of the cheeks and brow--which, when we are young and plump and rosy, is abundant--begins to be absorbed and to gradually disappear, then the cuticle straightway starts in to shrivel and fall into minute lines.
So it is wisdom to anticipate the coming of wrinkles and lay plans to ward them off. Live after strict rules of hygiene, as told in the chapters on Exercise, Baths, Sleep, Diet, and Dress. Have a tonic method of living. Invigorate your muscles and the skin of your body by sponge baths and brisk drying with a coarse bath towel. Friction is a great beautifier. Eat only that food which is going to do you some good, and take your exercise with regularity. Add to this a happy, hopeful disposition of mind and a big fat jar of pure, properly-made skin food, then read the chapter on massage and follow the instructions given therein. If any wrinkles or crow's feet come and lodge with you after that, then I'll take off my hat to their perseverance.
In compounding face creams one cannot be too careful and painstaking. It is much like preparing a salad or a charlotte russe, either of which can be utterly ruined by lack of care--or too much fussing. The creme marquise is especially difficult for the woman who tumbles things together in a haphazard fashion. Unless compounded just so carefully, it will be likely to crumble, but when done according to directions it makes a cosmetic that is absolutely unrivaled. The other creams which follow this formula are more easily made for the reason that they contain less fats and are therefore less apt to separate from the rose-water. The creme marquise is a whiter, harder preparation than any of the others.