T H E VEGAN SOCIETY Founded November, 1944

A D V O C A T E S that man's food should be derived from fruits, nuts, vegetables and grains, and E N C O U R A G E S the use of

alternatives to all products of animal origin.

Min imum subscription, 7s. 6d. per annum, which includes "The V e g a n . " Life Membership, J£7 7s. Od.

Honorary Secretary: Mrs. HILDA HONEYSETT, Ewell, Surrey.

Honorary Treasurer: Mrs . EVELYN ROWLAND, , Torquay, Devon.

T H E V E G A N v JOURNAL OF THE V E G A N SOCIETY

Editor: Miss VERA STANLEY ALDER, C/O , Surrey.

Editorial Board : M r s . M U R I E L D R A K E , M r s . E L S I E B . SHRIGLEY, M r . GORDON M C G I N L E Y , M r . JACK SANDERSON.

Advertisement Manager : Mr. JACK SANDERSON, , London,

LOCAL V E G A N G R O U P S A N D S E C R E T A R I E S

L O N D O N . — M r . Donald Cross, Hatch End, Middlesex.

Y O R K S H I R E . — M i s s Stella Rex, " , Garfor th , ^ W J Leeds.

M I D L A N D S . — M r . Don Burton, , Stratford-on-Avon, W a r .

B R I S T O L . — M r s . E. Hughes, , Knowle, Bristol 4.

M A N C H E S T E R — M i s s A n n E. Owens, , Nor thenden .

S C O T T I S H S E C T I O N — M i s s Dina M . Sutherland, , Liberton, Edinburgh, 9.

(Please communicate with your nearest G r o u p Secretary)

T H E V E G A N Journal of The Vegan Society

Vol. VIII. SPRING, 1953 No. 5

SPRING MESSAGE HE who thinks of the spring thinks of sunshine and of new

growth; two sides of one coin—the wealth of God. Sunshine is surely the most precious of all the bounties of

nature. Those of us who live in lands where sun is scarce would do well to worship God-in-the-Sun as the ancients wisely did, and count each moment spent in such worship to be of more value than any other occupation of the day.

For the more we can learn to live of the sun, to whom, in any case, we owe our existence, the less we shall need of other and less vital things; the less money we shall need to make, the less synthetic entertainment will we crave; and the less will we be prey to ambition, envy and greed.

Have you ever noticed that the sun feeds one on all planes? It reduces the amount of food needed for the physical body; it beautifully reassures one's spiritual yearnings; and it replenishes one's emotional life. That is why one is able to relax when drinking in the sunshine—because all one's usual cravings on various planes are lulled to rest because one is being fed by the great originator of our existence.

The sun, as we know, represents the heart of our solar system; from it emanates the power of love. Humanity needs love more than anything else, because love must and will be the real and final foundation of our future civilisations. When that time comes the Prodigal (humanity) will re-turn to his home in God—Who is Love, shedding all the accumulations of the ages, everything that has divided him from and made him different from the God behind nature. Then the human being will achieve his destiny— that of a God-man. A God-man or spiritual man is typified by his lack of needs. He needs less nourishment, entertainment and possessions of any kind, than other men. That is because he has cleared away every obstruction between himself and the Universal Mind. He is one with everything—therefore he feels no need for individual emphasis.

Surely that is the goal ahead of mankind.

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A n d in worshipping the sunshine and all of nature's bounty, man is helping himself to break free from all false and retrogressive possessiveness and cravings, to simplify his needs as he gets nearer to his Creator.

So let us celebrate this springtime as never before, drawing in fresh life and inspiration with the burgeoning of the year.

LETTER FROM THE FRENCH RIVIERA O U R editor is writing to you from the sunny seaside town

of Cannes, where she arrived a week ago. It seemed like •going by rocket to another planet. Can this place, in fact, be only four hours by air from foggy London?

Here the sun shines in a clear blue sky almost every day and all day long; the little yachts practise their races upon the calm glittering waters; the mimosa trees everywhere scent the air, and brilliant-fruited trees make one wonder what season of the year it really is.

Along the golden sands people are lazily getting brown and fit. In the little markets a wealth of the fruits of the earth are being sold with great cheerfulness by the market people, who always, I must say, seem to pick out the best wares for their customers. Fruit, salads and vegetables are somewhat cheaper than in England; meat, dairy produce, confectionery and cakes considerably dearer. Therefore a vegan or fruitarian can live for less here than anywhere else.

Cannes is the most expensive of all the Riviera resorts, I believe, so one would do better still at Nice, for instance, which is slightly reminiscent of Brighton;. I find I can nourish myself very well for less than in London, and everything is most clean and inviting. I have found a few shops which cater for the food-reformist, and these sell, amongst others things, the products of the famous Dr. Mono, including tea and coffee from which the poisonous properties have been removed.

However, the pleasure resorts along the Riviera coast are merely like the fr inge on a beautiful shawl. Behind these towns stretches the hinterland, a wonderful fertile country, full of history and interest, and in which the olive, fig, peach, grape, melon, and many other fruits, flourish abundandy, and in which, your editor feels, splendid communities (who were dedicated to demonstrating the ideal way of life) could grow up in ideal conditions.

Your editor wants to help to blaze the trail for future ideal community-living over here, and hopes for your moral support; for alas, in this entrancing country people still live on " the fat (and meat) of the land "—and continue to suffer in consequence.

V.S.A.

V.S.A.

THE VEGAN .3

SUMMARY OF TALK (Given by M R . E. H I D S O N to the LONDON BRANCH on Saturday,

21st February) The talk showed how any person interested in making himself

fit can, by using his own thoughts in a common sense and logical way, work out the food meant for human consumption and not rely on reading of books and scientific findings, as these are con-tradictory and leave the searcher often in a state of confusion. It also showed how civilisation is the cause of all troubles and illnesses and, therefore, the food problem must be considered and thought out in the period before man was even slightly civilized. From this a formula was composed with the heading

A Natural Food " A Natural Food is any one food which, when eaten raw and

not mixed or eaten with anything else, is attractive to the palate." This formula was applied to all foods surrounding primitive

man and it proved that vegetables, fruit and nuts were his natural food, and that a small amount of flesh was taken. Flesh was ruled out for use to-day because of its toxic state on purchasing. It also showed why vegans may be unwell at times and how they could rectify this without the aid of scientific research.

A natural taste gives a balanced diet.

A VEGAN CENTRE In C o o m b e Lodge, Wot ton -unde r -Edge , vegan fr iendships cont inue to

increase and t h e ever widening family circle, of those related in t h o u g h t , is being ex tended . T h e exchange of t h o u g h t is he lp fu l and re f resh ing . A deep sense of oneness is fel t ; and this feeling of be longing to a family of fellow vegans is very he lp fu l to many w h o come f rom homes w h e r e t hey are alone in the i r ideals of a V e g a n W a y of Life.

T h e stillness of the valley and the beauty of the countryside b r ing rest and con ten tmen t to the mind, and the abundance of sun-kissed f ru i t g rown in the orchards sloping to the South br ings vitality.

FRUIT ROADS A n encouraging repor t has been received f rom M r . P inchas Nas ich . of

Israel, w h o is steadily winning suppor t f rom p r o m i n e n t and influential people in m a n y countr ies all over the world fo r Frui t Roads, i.e., roads lined with f ru i t trees. A s fa r as it is practicable in your h o m e area, we would encourage our readers to fu r the r this idea and also to include nu t trees where the climate is suitable.

1st JANUARY SUBSCRIPTION RENEWALS The Honorary Treasurer appeals to members to note

that all subscriptions are due on 1st January. Prompt payment is asked for to minimize clerical work in sending out reminders.

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A NEW FOOD SERVICE H O S E of us who are fortunate enough to have our own

vegetable gardens know how delightfully different our salads and vegetables taste when they are swiftly transferred from garden to table. The vast majority of England's population, how-ever, buy their produce from greengrocers' shops and market stalls, and we are all too familiar with the sight of faded floppy-leaved vegetables which in many cases must have been cut a week or more before they reach the consumer. It is obvious that the jaded state of these vegetables must react upon the appetite and health of the consumers. Apart from the nutritional values, the flavour and appearance of healthy foods make eating a joy and no longer a duty. Another very important economic factor is involved here, because the more faded the outer leaves then usually the more go to waste, and taking the nation's food bill as a whole, this loss is fa r from negligible.

In addition to the quick transport of produce from its place of growth to the consumer, much more important considerations, from the health point of view, are the way in which the food is grown and the kind of soil in which it is grown.

During the last century, in most " westernised " countries, the processes of industrialisation and mass production have contributed with other processes to a gradual deterioration of the soil. W h e n we consider the vast quantity of food that Britain's population of 50 million consumes annually, only a small portion of which, as liquid or solid, is returned to the land, it is obvious that the soil is unconsciously being regarded as a bank upon which we can draw indefinitely. As the elements which are drawn from the soil year by year by the plants become more scarce, the soil, whilst looking much the same to the casual observer, gradually undergoes changes which affect its composition, and, therefore, its food producing capacity. A stage has already been reached in most

• areas where the soil itself is deficient in some elements necessary to the nutrition of human beings. These deficiencies, in some cases, produce little effect on the external appearance of the plants, but generally speaking, the quality (i.e., chemical integrity), the taste and often the cellular structure are very harmfully affected. W e can be sure, for instance, that when we are eating a flat-tasting, imperfect-looking tomato, we are eating a food deficient in some elements that would be present in a perfect tomato, and we are, therefore, depriving ourselves of elements necessary for our own bodily growth and maintenance. Since most of the available grocery food is processed and deprived of essential elements, this whole question of food deficiency is a very serious one.

Special diets, vegetarian and vegan regimes lose some of their

THE VEGAN !5

point when some of their food components are lacking in essential nutritional content.

Fortunately there is a growing number of people who are becoming aware of the vital need to face up to this problem and these include members of the Houses of Lords and Commons, biochemists, dietitians, some doctors, nutritionists, food and soil chemists, and hundreds of thousands of the thinking public, many, but not all, of whom are associated with various types of food reform societies. But most important of all there is emerging a new group of farmers, market gardeners, etc., who by good husbandry and various experimental methods are attempting to grow better quality produce. More will be said in future issues of " The Vegan " about these methods which are broadly concerned with the two following extremely important points:

1. Soil conditioning by composting, etc. 2. Soil feeding. Readers of " The Vegan " will • be pleased to learn that a new

organisation has been set up, under the guidance of The National Institute of Nutrition, whose purpose is as follows:

a. To compile a list of those growers who are consciously endeavouring to produce the highest quality of produce by proper composting and other suitable methods of feeding the- soil and the many inhabitants of the' soil.

b. T o compile a list of those consumers who wish to obtain the best quality salads, vegetables and fruit, etc., in as fresh a state as possible.

c. To organise the collection of quality produce and distri-bute it direct to the consumer's door, with little or no extra cost to the consumer.

Distribution has already commenced in the Central London area, and the organisation will gradually spread further afield. Priority in delivery will be given to those who register!: first/ If you are interested in this scheme, write' in to " Nutrition,"' 80 Mortimer Street, London, W . l . Even if you do not live in London, your name will be useful for future reference when the scheme is extended to your area. "J-S.

"FREEDOM" IF the human being is indeed a potential God, he is certainly

a God asleep in chains—the chains of the acceptance of his lot! He has allowed himself to be browbeaten by that condition known as civilisation into a humble and submissive state, which it often concealed (even from himself) under the self-assurance due to an extreme inferiority complex.

The self-protective tyranny which we call civilisation has been built up upon the enslavement of the human being, in various subtle

6 THE VEGAN !6

ways. For instance, he is persuaded that progress consists in having innumerable needs which are constantly increasing. This produces a vast commerce, and man is imprisoned in factory and field, slaving his life away to produce all that he has been taught to need.

W e accept all this unthinkingly, for our slavery to our education is complete—we simply " accept our lot." The Jesuit priests are quoted as saying: " Give me a child until he is seven and you can do what you like with him afterwards." This implies that by the age of seven a person's character has been determined, and pressed into a mould from which it will never escape.

This process has been performed upon all of us, and we grew up automatically unconscious of it. And from seven years onwards it still continues. The schoolchild submits, at any rate outwardly, to being moulded by his religion, his college, his club; and later on to his local social community, his business office, his regiment, his political party, and his pet newspapers and radio programmes.

Long before he is grown up his life is so full of the things he is supposed to do, and to study, and to believe, that he rarely stops to do any original speculation of his own. The majority of young men soon discover that their jobs take up most of their time and energy and that all they can hope for is to enjoy a little sport or a hobby of some kind during their few spare hours. Wi th their sisters it is much the same. The exigencies of living, the work of the home, or their job, or both, absorb most of their time, strength and interest.

Most people reach adulthood fighting, in a quiet and accepted way, for their very lives. If they cannot obtain and hold down a job, the majority of them will be faced with disaster. Thus a dull sense of urgency obtains throughout their lives as a constant companion in the background. They have to learn how to keep their job, and how to " hold their own " socially. In both these cases they must do what is expected of them, and behave as much as possible like everyone else. From birth they have been trained in this way, and having accepted this training, they have conse-quently built the required cocoon around their minds, and the cocoon has taken the form which all the influences impinging upon it from outside, together with the acquiescence of its owner, have collectively produced.

W e each of us have helped most dutifully in the making of our own cocoon, and now we are safely imprisoned within it, a "useful" member of society!—a society which has produced the atom bomb for us, with our own acquiescence. By the time we became adult, our cocoon began to harden into a chrysalis, a shell of mental habits and ideas so crystallized that we could no longer clearly observe the outer world through it, but had our viewpoint permanently crippled by the warps and knots of our " fixed ideas."

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A lifelong cripple is almost unconscious of his crutches, and would be entirely so if everyone around him were the same as he. All of us are mental cripples together,- so we do not notice that there is anything wrong. If anyone arises amongst us with a comparatively free mind he is likely to seem abnormal to us, a stranger, and he may make. us so subtly uncomfortable that we could hate him for it. On the other hand, if we have become partly conscious of our crippling chrysalis, and are dimly struggling to find a way out, the appearance of any kind of -pioneer may awaken fanatical devotion within us. Here is someone to cling to, someone to do our thinking for us, someone whom we can possess as our leader; and guide! Thus we provide the soil in which a Hitler can flourish, and the second state may be worse than the first.

How has man, the potential God, come to such a sorry pass? W h a t shall he do to be free? For, in spite of it all, man knows that freedom is his spiritual birthright, as his recent gesture in setting up the Four Freedoms of the Atlantic Charter proves. This is surely the essential problem for all of us, and for our children. Let us be thinking it over, and see what conclusions we can come to in our next Summer issue.

V E R A STANLEY A L D E R . Vera Stanley Alder is now exploring pioneer work in France.

She will be grateful for information and introductions, and her address is care of Barclays Bank, Cannes, France, A.M.

N E W S FROM PARIS

It is good to discover that vegans have some enterprising colleagues in France. These are apparently sufficiently strong in numbers to support an excellently written monthly newspaper of twenty pages, called " La Vie Claire." It is blessed with a keen editor, Mons. H.-Ch. Geffroy, 54 Rue Mazarine, Paris V I (about 6d., 50 francs, each issue). It would seem to be urgent for vegans to study this paper, for it is evident that we have much to learn from our colleagues across the Channel, and they, on their part, would doubtless be very glad of an " entente cordiale " !

" La Vie Claire " has formed an organisation which guarantees the purity of those foods which are produced in the right way and are suitable for vegans, and allows them to be stamped with their registered mark of " L'Aliment Sain." These foods are listed in " La Vie Claire," which progressive periodical deals also with such subjects as the spiritual teaching of Gandhi, the erosion of the soil, successful vegan motherhood, nature cure, biochemistry, endocrynology, and, of course, excellent French vegan recipes!

V.S.A.

8 THE VEGAN !8

V E G A N COMMODITIES

C H R I S T I N A H A R V E Y

Several enquiries have been made recently by the Vegan Society about various food products at present on the market. It is hoped tha t in due course a list of foods guaranteed suitable for vegans will be compiled and made available to all. This list can never be complete. Nor can it be strictly accurate. Recipes and formulae have the annoying habit of changing from time to time! Such a list, with all its faults and inaccuracies, will, I think, be useful to all vegans for their personal reference. Up till now but little investigation has taken place into shoe and floor polishes, soaps, cosmetics, clothes. . . . Only time is needed! For the time being below are printed just a few of the Society's findings.

Mapleton's Nut Co. Ltd. T h e only non-vegan foods are: Puddings, Cakes, Raspberry and Lemon Fruitarian Cakes,

Frucadian Sandwiches, Nutty Snacks, Frubix Bars, Vitanut Specials, Savoroll.

It is hoped to re-introduce Nutolate Sandwich, Fruitarian Cake, which will be suitable for vegans.

Granose Foods Ltd.; Energen Foods Co. Ltd.; Heudebert Foods Co. Ltd.

All food products are guaranteed vegan.

Health Supply Ltd. T h e only vegan product is the Fruit and Nut Dessert Cake.

T h e wafer of the Fruitlet Bar contains egg and milk powder.

Edgar J. Saxon Ltd. T h e marzipan, chocolate marzipan, and sausage meal are vegan.

Spire Brand Food Products Mincemeat labelled " Vegetarian " is also vegan. Jams and

Marmalades will soon be manufactured specially for the vegetarian trade. These will be free from animal matter, artificial colourings and preservatives; and will contain only Barbados unrefined sugar. Later on a vegan Lemon Curd may be available.

Heinz Co. Ltd. A few of the vegan commodities are : Strained Apples, Strained Prunes with Cereal, Strained Carrots,

Strained Spinach, Strained Plums and Semolina, Strained Green Beans, Strained Beetroot, Strained Peas, Strained Vegetable Soup, Tomato Ketchup, Baked Beans.

THE VEGAN !9

Kavli Ltd. Primula Crispbread is vegan.

Ryvita Co. Ltd. Ryvita and plain chocolate-covered Ryvita are vegan.

James Pascall Ltd. The following sweets are suitable for vegans: French Almond Tit-bits, Silver Mints, Court Fruit Drops, Fruit

Salad, Fruit Bon Bons.

William Wren Ltd. All their shoe polishes are vegan. The main ingredient is

Carnauba wax obtained from a Brazilian palm tree. The other waxes are of mineral origin.

Sposs Products Ltd. " Octim " Cleaner, " Sposs " Furniture and Floor Dressings are

guaranteed vegan. Crossfields Ltd.

Puritan Soap, Breeze Toilet Soap, and Persil are vegan now, but animal oils may be used in the future. Quix, Eve Shampoo, Mentasol and Pepsodent Toothpastes are and will be completely free from animal oils.

Colgate-Palmolive-Peet Ltd. Colgate Dental Cream 'is vegan. Unfortunately Palmolive

Soap and the shaving creams now contain animal oils.

J. and M. Herbert The Stonefield shampoos are vegan. The creams contain a

very little bees' wax so are not strictly vegan.

W . H. Smith and Son " Ben Jonson " and " Waldorf Club " stationery are guaranteed

vegan. The sizing of these papers is carried out by resin which is a solid residue of gum from coniferous trees. Animal size is used in the manufacture of " Basildon Bond." The adhesives of most brands of envelopes are made from ground cereals.

Goodyear Tyre and Rubber Co. Ltd. Neolite was recently introduced to the repair market at the

Shoe and Leather Fair. Unfortunately it is more expensive than ordinary leather and tends to be slippery.

Please send in your discoveries to Miss Christina Harvey, Hornsey Rise, London, N.19, and so help her

to make the Vegan Trade List as complete as possible. A n y commodities you are doubtful about will gladly be investigated:

10 THE VEGAN !10

EASTER RECIPES B y MABEL SIMMONS

(Teacher of Vegetarian Cookery)

SPRING SOUP i lb. spr ing greens. 2 pints stock. 1 on ion . 1 clove. 1 po ta to . Seasoning. 1 oz. margarine. Watercress . 1 bay leaf.

Make stock of outer leaves of vegetables. Shred greens, cut onion finely, place in saucepan with margarine and braise; add stock, potato cut finely, clove, bay leaf, seasoning. Simmer 20 minutes, press through sieve, re-boil, garnish with chopped water-cress leaves.

VEGETABLE ROLL 1 lb. mixed vegetables. P a s t r y : 1 oz. margarine. -J lb. wholemeal flour.

M a r m i t e or Yeastrel. J lb . nu t t e r . •J t ea spoon mixed Kerbs. Seasoning .

Prepare vegetables, make stock of outer peelings. Make pastry. R u b nutter into flour, mix with water into fairly stiff dough, roll out oblong, damp edges, spread Marmite or Yeastrel on. Grate all vegetables into basin, add seasoning, herbs, mix well. Spread on pastry, roll up, put into greased paper and cloth. Steam one and a quarter hours. Serve with tomato or onion gravy.

SIMNEL CAKE 6 oz. wholemeal flour. 3 oz. Barbados sugar. 4 oz. nu t t e r . 1 teaspoon agar agar. 2 oz. currants . 1 teaspoon bak ing powder . 2 oz. sultanas. i gra ted nu tmeg . 2 oz. raisins. Juice and peel of 1 large orange.

Cream nutter and sugar, add alternately flour and fruit, also some orange juice (mix agar agar with flour). Lastly add baking powder and beat up cake well. Line cake tin, put in half mixture, make top smooth, place on layer of almond paste, then remainder of cake mixture. Bake in moderate oven hours. W h e n cooked cover top with almond paste, brown in oven, decorate with coloured marzipan fruits (see marzipan recipe in previous Vegan Magazine).

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EASTER BISCUITS i lb. wholemeal flour. 2 oz. currants . 1 ]b. nu t t e r . Juice and rind of 1 l emon. 2 oz. Barbados sugar .

Rub nutter into flour, add- sugar, currants and grated rind of lemon. Mix into stiff dough with lemon juice and water, turn on to a floured board, roll out thinly and cut into rounds. Place on greased baking sheet and bake 20 minutes (Reg. 3-4).

V E G A N W H O L E M E A L CAKE

3 lb. wholemeal flour. 1 tablespoon black treacle. 4 oz. nu t te r or o ther vegetarian fat . Mixed spice teaspoon) .

• Small quant i ty of yeast ( abou t ^ oz.) Mixed f ru i t . 3 oz. b rown sugar .

Warm the flour. Rub in the fat. Cream yeast in cup with a little warm water if necessary. Cover with cloth and leave, for 20 minutes to half an hour in a warm place to rise. Add sugar, dried fruit and mixed spice and the flour, etc. Mix to fairly soft consistency with warm water. Put the mixture into a greased, warm cake tin and leave to rise for half an hour. Bake in moderate oven (Reg. 5) for about one and a half hours. E.B.H.

T O T H E V E G E T A R I A N U N I O N , E N G L A N D

We, three German vegans, ask you for looking for English vegetarian friends who wish to exchange friendly letters with us.

1. I am a girl aged 16 years, and I attend a secondary school since five years. T h e hobbies I am doing are: reading, drawing, playing piano, cycling and swimming.

WALBURGA WENGER.

2. I am a boy of 14 years, and I go to high school since two years. I am interested in : drawing, collecting stamps, sport, football, reading and music.

GUNTER SCHOLVIEN.

3. I am a twelve-year-old boy (12$), and I go the same high school as my brother goes to. My hobbies are : swimming, sport, football, cycling and collecting stamps.

JOACHIM SCHOLVIEN.

W e are cousins. Two brothers and our girl cousin. W e eat much fresh food. Now, we hope you will look for addresses soon as we are anxious to hear from our future friends.

Wi th best greetings from Germany, Yours sincerely,

W e all have the same address: , Breite Strasse 15, Germany.

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STAFF OF LIFE JEANNE ARNALDI

H E following extract taken from the first part of chapter four of the "Mazdaznan Science of Dietetics" may serve to assure

anyone who is anxious about " how much we need " that in truth " we need so little."

" T h e ' Staff of Life,' owing to the concentrated nature of com-pounds basic in their make-up, will continue to be realized by the grains, of which there are numerous varieties to select from, and which are of inestimable value in their time and season, and in accordance with climate conditions. A t times one should have barley and at other times oats or rye, and again one should alternate these with Indian corn, rice, buckwheat, and so forth. Still, in any clime, the wheat will continue to remain the main product, meeting all demands and sustaining perfect health.

In the grains nature has devised a convenient, concentrated and economical form of nutrition. The comparative ease with which they can be harnessed, transported and stored renders them always available to provide a means of sustenance when other products are scarce or unobtainable.

T h e whole grain wheat is purely the ' Staff of Life ' as it is the most balanced and the most nutritious of all the grains, supplying in natural proportions all the properties so essential to the building up and development of perfect health in the human body.

T h e arrangement of its various qualities is of such a nature tha t beginning at the glume as its life centre, and following layer upon layer to its outer coating, every element conducive to health is embodied therein, assisting the organs of the body to perform their diverse functions as commanded by nature.

In the glume we find the soluble phosphates in quantities sufficient to quicken the ganglionic system; next thereto in the inner halves, which constitute the greater portion of the kernel and which may be likened unto the ovaries, are the starches and albumen, which impart heat and energy; enclosing these ovaries are the nitrogenous substances so necessary for the sustenance of the muscular tissues; and encircling it all like unto a protecting layer of the skin are seed coats containing potassium, sodium, calcium and such salts as assist to convert starch into sugar, and conse-quently quicken digestion and promote assimilation. The layer next to this contains fixed phosphates, sulphur, silicon, chlorine and other chemical elements as are essential to promote peristaltic action, ensuring proper flushing of the system and giving vigour and natural activity to the alimentaries—a condition so absolutely necessary to sustain hormonic operations throughout the more delicate parts of the body. Whea t is more economical than all

THE VEGAN !13

other foods as it is highly organised and concentrated and, there-fore, a little only of it is required. Man can subsist for months and be well fed on a few tablespoonfuls of wheat and one table-spoonful of olive oil daily, with the addition of a little fruit and green salad.

Persons performing hard manual labour can live on 6 ozs. of wheat, 2 ozs. of oil and 8 ozs. of fruit per day; those of sedentary habits on 4 ozs. of wheat, 1 oz. of oil and 10 ozs. of fruit; while those who follow mental pursuits will thrive on 2 ozs. of grain and 12 ozs. of fruit, keeping a clear mind and able to do mental work without fatigue. The main essential is to resort to deep rhythmic breathing and gxercise in various ways."

It is hoped that in the next issue of " The Vegan " attention may be drawn to " Food Combinations," also from the " Mazdaznan Science of Dietetics."

A N INTERESTING A N N O U N C E M E N T FROM THE I.V.U. Vegetarian Advance in Europe Continues

T H E DUCHY OF LUXEMBOURG is the latest addition to the world family of vegetarian nations. Their national vegetarian society takes the name of ALPAR—Association Luxembourgeoise pour L'Alimentation Rationelles. The progress and formation of this society is largely the work of M. Henri Meier, a most learned and multi-lingual gentleman in the prime of life at 65 years. He welcomes correspondence with vegetarians and nature cure adherents in other lands. Address: , Esch— Alzette, Luxembourg.

Their President is Dr. Eloi Welter; Vice-President, Dr. Gretsch, the best-known sportsman in Luxembourg and a fencer of inter-national renown. Secretary, M. Joseph Leven, who also manages his own Health Food Store in Luxembourg—their one and only.

A L P A R was welcomed into the fraternity of nations co-operating with the International Vegetarian Union at a meeting held in Luxembourg on 7th January, when the General Secretary of the I.V.U. addressed a mixed and very sympathetic audience.

An invitation to hold the next International Vegetarian Youth Camp in Luxembourg was readily accepted as this will not only provide a most suitable meeting place for vegetarian youth, but also attract strong attention to our movement and so render support to our vegetarian colleagues in Luxembourg. The Camp will be held at Diekirch, from the 15 th to the 29th of August, and full details will be circularised as soon as the cost is worked out. The Burgomeister of Diekirch has not only given his kind approval for this Camp, but has, in company with his deputy and assistants, promised full co-operation and support.

14 THE VEGAN !14

I S V E G A N I S M P R A C T I C A B L E ?

M U R I E L E . D R A K E

Vegans are constantly being asked what alternatives are avail' able to the animal products which have for so long been regarded by the majority of people as necessities. A list of these alternatives was published last year (in " The Vegan "), but we have been asked to develop the theme and give a little more detail, which I will endeavour to do as briefly as possible.

W e will deal with eggs first, 9ince more and more lacto-vege-tarians are becoming conscious of the intense cruelty attached to the battery system of producing eggs, which is in much more common use than it was ten or twenty years ago. Most people think of eggs as being indispensable, but they are not so, by any means. They are not an ideal form of nutriment because of their binding nature and the fact that they are far too concentrated; they can easily be replaced by true vegetable proteins. These include nuts; nutmeats; soya products; pulses such as peas, beans and lentils; and mushrooms. Even eggless and milkless batters can be made with the aid of soya flour.

W h e n we have to consider an alternative for eggs in cake-making, we must dispense with prejudice, for cakes made without eggs have not that featherweight fluffiness which seems to attract all but the most diehard food reformers! It means that a little more trouble has to be taken in the shaping of the cakes, for they will not automatically become a perfect shape in the oven as they have a habit of doing when made with eggs. A little Gelozone may be mixed to a paste and added to the dry ingredients, and this will make the cakes a little lighter, but even without it many types of eggless cakes can be very popular. Wi th rich fruit cakes and Christmas puddings delight is nearly always expressed— even by those who have no idea that these have been made •without milk or eggs.

I will mention honey next, as it is not a difficult item of food to dispense with, considering many people never eat it at all. W e have of ten been asked why honey is not vegan, but the fact is tha t it is an animal product, and is manufactured by the bees for their own use in the winter. They collect the nectar from the flowers, and make the honey in their bodies, after which it is regurgitated into the honeycomb. It is true that there would prob' ably be a small surplus which the bees do not need, but not nearly enough to supply all the firms which sell honey commercially. The result is that the bees have most of their own product taken away for human consumption, and have refined white sugar fed to them instead. There is a vegan alternative for honey, in Currant Sugar, which is manufactured entirely from currants, and although the

THE VEGAN !15

flavour is sofnewhat different from honey, it is very concentrated and excellent as an energy-producer.

Butter should not be a difficult product to dispense with since the present ration is a very small amount anyway. Vegans have two useful alternatives, in the Kosher margarine and Cashew N u t butter, so that should not present much difficulty. The two most difficult dairy products to replace seem to be cheese and milk, the former because it usually forms an integral part of a vegetarian's protein intake, and the latter because of its long associations with a cup of tea. However, even these do not present insurmountable barriers if one has the will to change. The only thing is, one has to become used to different flavours, and not cling to the idea that something which is considered a necessity cannot possibly be dispensed with. Just as most orthodox feeders think that flesh meat is indispensable, so do the' majority of vegetarians feel that they could never give up cheese—but if one has the conviction strongly enough it is surprising how one can adapt oneself, and there are alternatives in plenty.

Nuts and soya are the most concentrated forms of protein for vegans, but the use of nuts is limited at present by the high price. However, a small quantity go a long way when making nut roasts, rissoles, or the like, and the ready prepared rissole nut mixtures available in the shops enable one to prepare a nourishing meal very quickly if there it not sufficient time to make one's own nut mixtures. A little nutmeat can be used in a vegetable pie to supply part of the protein value, and if some soya flour is mixed in with the wheaten flour for making the pastry, one certainly could not complain of a lack of protein. Peas, beans, lentils and other pulses provide a very satisfying source of protein, but they should not be used to excess because of their acid-forming properties. T h e real wholewheat flour is renowned for its valuable protein content—in fact, those lacto-vegetarians who are food-reformers as well as vegetarians find it far less difficult to change over to veganism, as they have been used to studying food values already. Mushrooms are another good source of protein, and there is also a certain amount even in the green leaves that we eat.

The idea of giving up milk seems to present even more difficulty than dispensing with cheese, as people do not seem able to do without their cups of tea. W h y this custom ever reached such prodigious proportions it is difficult to imagine, but it is surprising how few are prepared to give up this age-long habit. Now if we wish to become vegans and not dispense with that cup of tea what are we to do about it? Well, there are two alternatives, and most tea-drinkers find neither very thrilling. One can either dispense with milk altogether, and have the tea as it is, or with lemon added (this is not at all uncommon with china tea), or one

16 THE VEGAN !16

can use nut milk. T h e difficulty here, however, is that it is not easy to make nut milk so that it does not form a sediment. T h e consequence is, it tends to separate when the tea is poured out. T h e Americans have a delightful product called Soyalac (not to be confused with the English Soylac) which is made direct from the soya bean, and not from the soya flour as the English product is. I was fortunate enough to sample some once, and it emulsified beautifully. So you see, alternatives can be produced when the r ight materials are available.

Those who feel the inner urge to adopt the vegan way of life usually find it easier to change one item of diet at a time, so tha t their bodies can adapt themselves gradually to a regime which is so different from the one to which the majority of people have been accustomed. However, for those who feel ready for the change-over, the alternatives are available, if one has the courage to take the step.

V I T A M E A I N N U C E (My life in a nut shell)

A t seven o'clock I leap f rom bed. I run downstairs and there ahead I see a glass of orangeade From fig juice and an orange made. (To cleanse my blood I do insist And all infections to resist.) I dress myself, then do my hair. No pimply skin to cause despair! N o need for ointments, creams or oils T o camouflage sore spots or boils! A t breakfast time no eggs for me, No glass of milk nor cup of tea. T o eat coarse oats (soaked overnight) W i t h cashew cream is my delight. Of Tunis dates I then partake. A n apple next, clean teeth to make.

T o school I go, an hour's ride, But no ill pains in my inside! Eleven o'clock is time for tea, But not t he smallest cup for me! T w o classes more I have to teach, T h e n I must practise what I preach; A t half-past twelve a salad raw, Whi le others at tough meat do gnaw. Tomatoes, lettuce for my lunch, A n d carrots, too, I love to crunch.

THE VEGAN !17

W i t h these, cucumber, cress I eat, And then my salad is complete. My bread is brown of compost wheat, W i t h Yeastrel flavoured—never meat. My teeth I see I do employ And chewing nuts I then enjoy. (Brazils and almonds, cashews too, Do protein give for me and you.) A n apple does conclude my meal, Then fit for work I always feel.

And when at five I'm home from school I eat an orange as a rule. A t night I often make a cake But never eggs or milk do take. The fat's from nuts, the sugar's brown, The flour's wholemeal compost grown. The cake's improved by orange rind. The mixture then I often bind W i t h carrageen or gelozone (In iodine rich and good for bone!) I cannot bear the smell of fish The sight of meat or poultry dish. All condiments I do exclude. Wi th herbs I flavour much good food. W i t h relish I do eat my meal And always satisfied do feel. I have no aches or pains or chills, So .need no aspirins or pills. And when at last I lay my head Upon the pillow of my bed, I dream of that most glorious day. W h e n all shall live the vegan way.

CHRISTINA HARVEY.

CORRESPONDENCE I am pleased to say tha t " T h e V e g a n " is very interest ing. W h e n I became a vegetarian about 20 years ago I realised a l ready tha t

I had on ly taken the first steps, bu t being still young and receiving no suppor t f rom the vegetarian movement I p u t off to dismiss also dairy produc ts and eggs f rom my diet.

, H . S. KRAMER. T h e H a g u e ,

Hol land .

A n article was published in " Food Manufac tu r e " in January , on prote in extraction f rom green crops. A sort of cheese is p roduced which has a prote in content f rom 30-45% o n a dry weight basis, according to crop

18 THE VEGAN !18

processed . Practically all ca rbohydra te and mineral con ten t of crop is supposed ly re ta ined in t h e final p roduc t . A n y sort of green crop could b e used, grass, st inging nett les, etc. B. GRAY (Miss). L o n d o n , N . W . 9 .

A mee t ing of vegans and f r i ends interested in veganism was held at m y h o m e last Sunday , 30 th N o v e m b e r .

T h e mee t i ng was ar ranged for 3 p .m. to enable f r i ends to get acquainted wi th o n e a n o t h e r . At 4 p . m . we all had a vegan tea, which was followed by a discussion t h a t covered a variety of subjects.

O n e of ou r keen vegans, Mr . Lord , w h o was fo r tuna te to be in L o n d o n f o r t h e A . G . M . , gave us a report . W e were encouraged and pleased to hear of t h e activity and we felt encouraged to still play our small par t to advance vegan i sm.

T h e mee t ing was, indeed , a happy , he lpfu l and st imulat ing one. W e all w e n t ou r separate ways, having been s t reng thened and refreshed by t h e con tac t .

W i s h i n g you every success. ANN E. OWENS (Miss), , H o n . Secretary, Manches te r Group .

W y t h e n s h a w e .

I n t h e g rowing spirit f o r a vegan communi ty set t lement I am wonder ing if t h e r e a re a m o n g our readers any interested in allying themselves to start a b r a n c h self-subsistent se t t lement in this count ry or Vancouver , C a n a d a ? S i re is of small impor tance . " W h e r e two or th ree are ga thered toge the r in m y n a m e t h e r e am I . " D . USHER.

, Muswe l l Hi l l ,

L o n d o n , N . 1 0 .

ANNOUNCEMENT M r . A u s t i n Trel iv ing is p repa r ing to launch a Frui tar ian, V e g a n ,

V e g e t a r i a n H o t e l a t T h e Squire Ho te l , 26 St. Aubyns , H o v e , Sussex.

1 9 5 2 A N N U A L R E P O R T O F V E G A N B A B Y B U R E A U

Many parents have written asking advice on diet for bringing up their children as vegans. These have been answered and as much help given as possible.

Letters have been sent to the 48 parents who filled in health questionnaires in 1946, about their children, asking if they are still on a vegan diet and how they are progressing, and much interesting information has been accumulated. Several parents found their children were better in health on a lacto-vegetarian diet, but out of the 46, there are 16 children progressing and developing admirably on a vegan diet.

All the findings of the Baby Bureau have been summarised and passed on to the Vegan Health Council.

KATHLEEN MAYO.

London Branch Meeting Sa tu rday , 25 th April , 3 p.m., a t Fr iends ' House , Euston Road, N . W . I .

Discussion o n " T h e Social Aspec t of V e g a n i s m . "

THE VEGAN !19

MISCELLANEOUS A D V E R T I S E M E N T S (Two lines 5 / - : extra lines 2 / - each; 20% allowed on four consecutive issues.)

N A T U R A L Grown Dried Bilberries. Valuable nutritional source of potassium, iron, etc. A truly organically grown food. Del ightful flavour. Grows only wild. Packet sufficient for 20-24 servings, 6s. l i d . post f ree , or Trial Package 2s. 3d. post free. Quotat ions larger quantities. Easy to prepare. For enjoyment and for your good health. Central Hea l th Stores, 4, Clarence Street, Brighton.

" O R G A N I C H U S B A N D R Y — A Sympos ium" compiled by John S. Blackburn. 2 / 9 post f ree from the Secretary, , Ewell, Surrey.

S P E A K I N G 6? W R I T I N G lessons (correspondence, visit) 5/- , classes 1 / 6 . — Dorothy Matthews, B.A., London, N . W . 3 . PRImrose 5686.

" T A S S A " IS G A R L I C — N A T U R E ' S M I G H T Y H E A L I N G H E R B . Tablets, Liquid or Ointment . Also other herbal remedies. W r i t e : Mrs. M. B. Earp, , Steyning, Sussex.

ESTABLISHMENTS CATERING FOR V E G A N S (First two lines free ; extra lines 2 / - each ; 20% discount on four

consecutive issues.) B I R M I N G H A M . — Thackeray House, 206, Hagley

Road, Edgbaston, Birmingham 16.

B R O M L E Y , K E N T . — H a l f - h o u r London. Shor t or long visits. Compost-grown iproduce. Friendly atmosphere. Mrs . Muriel Drake, Road. R A V 2809.

C O R N W A L L . — V e g a n s welcomed, lovely roseland garden to private beach. Brochure from : Trewithian Cove House, Portscatho (75), nr. T ru ro .

D U B L I N New Heal th Group welcomes visitors. 3, Farney Park, Ballabridge, Dublin. Tel . 63944.

E A S T B O U R N E . — B o a r d Residence. Bed and Breakfast. Mrs. Clifford, , Eastbourne. Tel . 7024.

K E N T . W E S T G A T E - O N - S E A . — E n t i r e l y Vegan. New arrangements and reduced prices. Furnished and fully equipped one-room flatlets from 2 5 / -per week. Lunch and dinner available in dining room. Mid-July to end of August—inclusive charge 4J gns. Excellent position, bathing from house, sandy beach. N o smoking. S.A.E. for full details. Mr . and Mrs. Arnaldi, " . T e l . : Thane t 31942.

KESWICK.—Highf ie ld Vegetarian Guest House, T h e Heads , offers beautiful views; varied food and friendly atmosphere.—Anne Horner . T e l . : 508.

LAKE D I S T R I C T . Rothay Bank, Grasmere. Attractive guest house for invigorating, refreshing holidays.—Write Isabel James. Tel . 134.

L E A M I N G T O N S P A . — " Quisisana." First class guest house with every modern comfort , vegetarian or vegan diet. Mrs. H . Newman ,

Tel . 2148.

L O N D O N . — S m a l l vegetarian guest house, 20 . mins. London. Terms moderate. Mrs. M. Noble, , S .W.19 . Te l . WIMbledon 7163.

(Cont inued on page 3 cover)

M I G H T Y a t o m -W H E A T GERM

. . . the life-centre of the wheat grain Is a dynamic health force. F R O M E N T Is prepared entirely from it I This is the wheat embryo which provides the protein for the repair and renewal of bodily reserves. It is the richest natural source of Vitamin B i — vital to the brain, nervous system, digestion, and bowel activity.

FROMENT'S fascinating flavour makes it an agreeable addition to breakfast foods, etc. and if added to a glass of hot milk before retiring makes a delightful nightcap.

FROMENT Sole Manufacturers: J O H N H. H E R O N L IMITED Hook Road Mills . Goole . Yorks

I CARTONS /- (16ozs.) 1/7* (7 ozs.)

Obta inable f rom all

Heal th Food Stores and

Chemis t s

T H E V E G A N S O C I E T Y

A DINNER will be held at

The Stratton Court Hotel 32/34 C A D O G A N SQUARE, L O N D O N , S . W . I

O N F R I D A Y , M A Y lst, 1953

7 for 7.30 pjn. 7s. 6d. Followed by Music and Social Hour

A C C O M M O D A T I O N S T R I C T L Y L I M I T E D . A P P L I C A T I O N S F O R T I C K E T S W I T H P .O . s O R C H E Q U E S ( M A D E O U T T O " T H E V E G A N S O C I E T Y " ) S H O U L D BE S E N T I M M E D I A T E L Y T O M I S S M . S I M M O N S , 4, C H A T H A M C L O S E , L O N D O N ,

N . W . l l . ( T e l . : M E A D W A Y 1710)

flaiMb your meals wi th VESOP CONCEN-TRATED LIQUID EXTRACT OF PURE VEGETABLE ORIGIN. It intensif ies the tas te of cooked food. A most appet i s ing addit ion to soups, s tews, vegetables , gravies, e tc . Season your salads w i t h a

few drops of VESOP. Vegetar ians and Vegans everywhere, ask

your Health Food Store for VESOP. 1 / 8 per bot t le , net weight 8 ox.

(Recipe Book on request) V E S O P P R O D U C T S L T D .

4 9 8 Hornsey Road, London, N . 1 9 Telephone: ARChway 2457

(Continued from page 19)

N O R T H W A L E S . — V e g a n and vegetarian guest house, nr. mountains and sea. Lovely woodland garden. Brochure from Jeannie and George Lake, Plas-y-Coed, Penmaen Park, Llanfairfechan. T e l . : 161.

P E N A R T H — " V e g e t a r i a n Guest House ," Rectory Rd. Rest, change,relaxat ion. Ideal situation. Pleasant holiday resort. Overlooking tea. Attractive, generous catering. Sun Lounge. H . i i C. Send for new Brochure .

S C A R B O R O U G H . — S e l e c t guest house overlooking both bays. H igh ly recommended by vegetarians and vegans. Mulgrave House, 168 Castle Road. Tel . 3793.

S C A R B O R O U G H . — U p l a n d s Private Hotel . Mr . K. C. Wales, Pr ince of Wales Terrace. Te l . 2631.

ST . C A T H E R I N E ' S S C H O O L , Almondsbury, Nr . Br is to l—Progress ive co-educational boarding school for children of all ages, specialising in music, dancing, crafts, etc., in addition to usual academic aubjectf . 400 f t . up, overlooking Channel and Welsh Hills. O w n produce.

Please support our advertisers and mention T H E VEGAS to them.

HONORARY TREASURER As our present Honorary Treasurer is resigning, the Committee

would appreciate offers to take over this work. A knowledge of book-keeping, banking, typing and vegetarianism generally, would be desirable, and residence should preferably be in London. Replies to Mrs. H. Honeysett, , Ewell, Surrey.

N E O R A N Tablets Liquid

Ointment Suppositories

Emollient Rheumatic Balm

Veterinary Liquid for internal and ex-ternal complaints are the heirs to this achievement.

Stocked by Health Food Stores.

Ordered by Chemists.

Send a postcard for literature.

T H E

N A T U R E CURE HOME I HEALTH

HYDRO Trea tments include:

Fast ing. Dietetics. Colonic Irr igation. Spinal Manipu-lation, Massage, Rergonie Therapy . Radiant Light

and Heat. Baths, etc.

Diet ing is on non-flesh food r e f o r m lines sympathetic t owards Vegan principles

A fully qualified physician is in residence

Inveresk House, Inveresk, Midlothian

(« mil.. from Edinbur(h)

Please support our advertisers and mention T H E V E G A N to them.

On igi6 Mr. Pierce A. Arnold proudly brought home from the laboratory the first garlic preparation which did not convey the odour of garlic to the partaker.

PIERCE A. ARNOLD, F.C.S. Pollard Road, Morden, Surrey

THE

N A T U R E C U R E C L I N I C

13. Oldbury Place, W.I (Off Marylebone High St.)

WELbeck 2787

For persons of limited means. Diagnosis by fully qualified practi-tioners. Treatments include all Natural Therapeutics and Food Reform, and exclude all based on

vivisectional research. Arrangements have been made to receive a limited number of In-patients at a nursing home near

London. Appointments only: Mon. to Fri.

(Self-addressed envelope for reply, please)

VEGETARIAN RESTAURANT Vegans specially catered for

(Open to the public) Lunches and teas—you will appreciate the very fine food. Mon.—Fri., noon to 4.45 p.m.

H . H. G M A V E S LTD., 106/110 Lordship Lane, London. S.E.22.