ISSN 0307-481

THE 10!

VEGAN Vol. 22 No. 4 Winter, 1975

CONTENTS

The Effect of the Animal Kingdom on Man J. Sanderson

The Developing Challenge - (Annual Report ) K. Jannaway

Tree Secrets of a Full Life R. A. de J. Hart

Vegan Nutrit ion. Vitamins, Part i . F. R. Ellis &

T. A. B. Sanders

A Greek Christmas Vegan Traveller

Why Fruitarianism ? M. Home

Also

Recipes, Reviews and Letters

AND

Shopping with Eva

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VEGAN SOCIETY Founded 1944 - Registered Charity

Veganism is a way of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, animal milk and its derivatives; it encourages the study and use of alternatives for all commodities normally derived wholly or partly from animals.

The objects of The Vegan Society are to further knowledge of, and interest in, sound nutrition and in the vegan method of agriculture and food production as a means of increasing the potential of the earth to the physical, moral and economic advantage of mankind.

President: Dr. Frey Ellis

Deputy President: Mr. J. Sanderson

Vice-Presidents: Mrs E. Batt, Mrs. S. Coles, Mr. J. Dinshah, Dr. C. Nimmo, Miss W. Simmons, Miss M. Simmons, Mrs. E. Shrigley.

Council: Mrs. E. Batt, Mrs. S, Coles, Dir. F. Ellis, Mr. J. Sanderson, Mrs. G. Smith, Mr. K. Bryan, Mr. W. Wright.

Treasurer: Mrs. G. Smith, but all subscriptions, donations, etc. should be sent to the Secretary, 47 Highlands Road, Leatherhead, Surrey.

Secretary:' Mrs. K. Jannaway, address as above.

Librarian: Mr. W. Wright, Hatton House, Church Lane, Cheshunt, Herts.

Local Contacts Secretary: Mr. Hugo Stearn, . Glastonbury, Somerset BA6 8BZ.

Subscriptions: £1.25 yearly, in January. Additional members at same address not requiring an extra Journal, pensioners, juniors and students 63p.

THE VEGAN

Quarterly Journal 80p per annum. FREE TO MEMBERS. Single copies 20P Post free. From the Secretary, address as above.

Editors: J. Sanderson & K. Jannaway. Scientific Adviser: Dr. F. Ellis.

Advertising Manager: Mrs. D. Hanson, , Colchester.

The Editorial Board does not necessarily agree with opinions expressed by contributors to this magazine, or endorse advertisements. Published: March 21st, June 21st, Sept. 21st, Dec. 21st. Copy dates: 1st of preceding months.

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THE EFFECTS OF THE ANIMAL KINGDOM ON MAN.

L O V E is the. highest life-giving principle and the opposite to the killing principle. MARTINUS.

Dr. N. O. Jacobsen, the well-known Swedish psychiatrist and research worker in parapsychology - he has recently been investigating the psychological effects of meditation - in a recent book "L i f e Without Death", has listed twentyone states of consciousness, ranging from normal waking consciousness through various sleep and other states to meditation and mystical experience and, finally, to cosmic consciousness. Of the very few reports that exist of people who can establish contact with the cosmic consciousness by will - as against the usual,, brief cosmic glimpse of the mystic - Dr. Jacobsen selected Martinus Thomsen (pen-name Martinus) of Denmark to represent this highest type of consciousness. Perhaps he did this because the visible results of Martinus' experience was an extensive and unique body of literature in which he expressed his intuitive knowledge as a systematic and Inclusive world view or cosmology. The inner logic and beauty of this world view, its symbols and its compatibility with natural scientific facts, have Inspired many in all walks of l i fe . It would surely be wise to take note of what such a man has to say on any subject close to our hearts and minds.

One of his smaller books (just being reprinted) has the title "The Ideal Food". I cannot do justice to it in these few lines but I can touch upon some of Martinus' thoughts on man's food.

He maintains that man's evolution from a primitive state to more perfect man has recently speeded up with the development of his intellect, but that the growth of bis consciousness towards the next step - the development of the faculty of intuition - is hampered, nay prevented, by the unexpected fact that he needs to re-educate his taste-buds.

The finer an organism is, the finer the material of maintenance or nourishment should be. Yet man's senses of nutrition, his organs of taste, have sadly lagged behind many other forward steps in evolution. Man's tastes have not developed with his consciousness - he hungers and thirsts for unnatural foods and stimulants that he should have outgrown - food and drink which lead to illness and suffering. Modern humanity, which is very up-to-date in many other ways, is really old-fashioned in the field of nutrition. Flesh foods are only fit for beings with coarse and robust organisms such as lions, hyenas, dogs, cats and other carnivores.

The animal nature in man is far more deeply rooted than the higher nature to which he aspires. It is much easier for most of us to retort to an insult, or to live to our own advantage rather than to our neighbour's. And most individuals

who do manage to turn the other cheek, need to exert considerable will power to do so - it is not yet an automatic and natural response.

This kind of will power will be necessary for most men to re-educate their

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taste buds. The blood-and-meat eating human beings have a side to their natures which they have not yet been able to lift up into the zone of thinking and love, to which they in reality belong, anfl which is the only reason why they can call themselves "human beings". The divine commandment does not read "Thou Shalt not kill human beings" but simply "Thou shalt not kill", i Man's killing of, cruelty to and mutilation of much of the animal kingdom has been referred to in our literature on countless occasions. But the effect of this cruelty and of the continuing effect of the eating of this food on man himself has been given much less attention. Regular contact with many vegans indicates that they are generally kinder and more broadly compassionate than the average meat eater. There is more of the principle of "agape" in their lives and of really caring for all living beings. It is a matter of experience that they are able to contact finer vibrations of life - however we call them, spiritual or truly humanitarian - and to interpret them and explain them in a variety of "caring for" ways.

There is a growing body of evidence alike from medical and non-medical sources that the eating of animals and derived foods is one of the prime causes of much known disease, much needless human suffering (malnutrition and poverty) and many problems of the plant and animal kingdoms and associated problems of the land.

Martinus,- in a closely written thesis *infers,that so long as man continues to eat and maltreat the animal kingdom, so long will he put off the next step in his evolution, the development of intuition. He regards this as probably the most important problem of our time. Most current ideas and science base their con-cepts of food and intuition on physical matter and substance, and use the coarse physical senses. He, however, affirms that thought process from above - intuition indicates that the " l i fe aspect" is most important. Each human being, animal, plant, cell, mineral particle is a life unit at a certain stage of evolution. When life units from animals' bodies are taken into the human body as food they will suffer mutilation and often death; when units from the plants are used their evolution will be furthered. Thus the human body, which may be considered as a universe of life units, may be a scene of orderly, harmonious evolution or a battleground.

Happier world conditions will come by means of those who have peace in their own inner universes, their own bodies and minds. In the words of Frances Wickes,

the Jungian analyst, "Such people bring to life in others,dormant forces that have awaited the magic touch of intuitive perception. They are midwives of the spirit. They love life and are related both to the outer happening and the inner meaning. Conscious, and unconscious mind are not at war in them but act in creative interplay and the word that speaks through them is in the service of life "

Jack Sanderson.

Full article on this promised.

AUTUMN MEETINGS 1975.

The first Autumn Meetings of the Vegan Society were a great success with good attendance, business done expeditiously, much food for thought given in the reports, lectures and demonstrations, and very much appreciated oppor-tunities for fellowship, exchange of views and enjoyment of vegan fare. Special thanks for the latter go to Miss Bannerman-Phillips and her team of Bourne-mouth vegans.

31st A. G.M. Bournemouth, 22.11.75

Seventy-one members attended the first A. G. M. held away from London; some had travelled considerable distances - from Leeds, Hull, Colchester,and one called in on his way home to Australia from the I. V. U. Conference in Maine. In welcoming them the Chairman, Jack Sanderson, stressed that it had now become abundantly clear that the world's needs could be met by the principles and practices of veganism. He gave apologies and reasons for absence from Frey Ellis, Arthur Ling, Winifred and Mabel Simmons and William Wright.

The Minutes of the 1974 A. G. M. were read and accepted. It was explained that the Revised Rules had to be modified again in one particular - the Charity Commissioner would not allow the omission of the word "honey" from the definition of veganism. Both definition and dissolution Clauses (2 and 13)had to be left as agreed when Charity status was granted.

The Annual Report (see below)and the Treasurer's Report, which showed the Society's finances to be in a healthy state, were accepted unanimously and the 1974 - 5 Presidents, Treasurer, Editors and Council (save for Thelma Wade who had removed to Cornwall)were re-elected with the approval of all present. (For list see page L) Keith Bryan of the Vegan Activities Group (see report below)was welcomed as a new member of the Council.

Two resolutions were passed unanimously. 1 That the end of the financial year be June 30th instead of September 30th. 2 That the Life Membership subscription be raised from £20 to £25 except for retired people.

Reports on the Fund for Elderly Vegans, Plantmilk Ltd., the Newsletter Group and on the I. V. U. Conference were read and when the business meeting ended promptly at 4. 30 p. m., members were free to enjoy each other's com-pany, the literature stalls and the excellent tea kindly provided by Bournemouth •.iCinbers.

"VEGANISM THE VITAL WAY OF LIFE"

A public meeting on this subject had been well advertised by posters, in the Press and by vegans talking with members of the public 1 during Saturday morning in Bournemouth "Square"and Boscombe main shopping street. At 6.15 about thirty people joined those members able to stay after tea for a cookery demonstration by Mabel Cluer, and a lecture by Jack Sanderson.

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All in the packed hall watched with rapt attention as Mabel's deft fingers and fluent commentary dispelled fears about the difficulty of vegan cookeiy. Her cold savoury, "Merrymoulde" with its encircling salad, looked truly delicious, and smells that wafted into the hall from her cooked nut dish whetted every-body's appetite for the tastes that were to come. Jack Sanderson's ideas (see pages 2 - 4)were expressed with admirable force and clarity and they opened up new lines of thought to many. Refreshments were enjoyed, Beauty Without Cruelty and Plantmilk products were sold and much talk engaged in. It was well after 10 o'clock when well satisfied members f'efi to find their way to comfortable beds in the Carlton Flatlets &Tall Pine Hotel and to the welcome of Frank Gorvin's home.

Sunday morning was free and many members enjoyed the beautiful sunshine on the front. (A few bold souls bathed!)

After a picnic lunch in the hall, an audience of some fifty members and friends were treated to a truly awe-inspiring demonstration of Yoga by Frank Gorvin. Frank told how ten years ago he had been in a very poor condition, but that Yoga and veganism had transformed him both physically, mentally and spiritually. So inspiring was his example that it is felt that many vegans present will be attempting to follow it.

Inspiration of another kind was then given by Eva Batt (fresh from her twice repeated appearance on Southern Television). Never had Eva appeared in better form as scintillating with vitality and charm she poured forth a stream of ideas on ways to spread the vegan message. Witty descriptions of her own experiences along the road she was encouraging her listeners to follow, gave ample evidence that here was one who practised what she preached. Emphasising that battery hens, veal calves and starving people needed not sympathy, of which they had plenty, but action on their behalf, she said that at the next A. G. M. she hoped there would be a long queue of members telling what they had done for veganism during the year. On this challenging notp the Conference ended. See next issue.

J * * * * * * * * * * * * * * * * . * * * * N E W Y E A R P A R T Y * * * * * * * * * * * * * * * * * * * * * * *

Members and friends are invited to the home of Eva Batt on Sunday, January 11th at 2.30 p. m. 123 Baker Street, Enfield, Middlesex is 5 minutes walk from Enfield Town Station. Turn left out of station and right at the traffic lights into Silver Street which rims into Baker Street.

* * * * * * * * * * * * *

* R .S .V .P . * *k*******» + *J:

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THE VEGAN COUNCIL ANNUAL REPORT 1975.

THE DEVELOPING CHALLENGE

The past year has seen growing recognition of the fact that there is much wrong with the way of l i fe developed and spread through the world by western materialism. People are questioning as never before long established habits and the dogmas by which they are supported. Many are seeking new ways based on compassion, awareness and sensitivity. Veganism has much to offer them. While recognising the continuing need to help the Society's members to go for -ward in the way of l i fe that they have chosen, the Council of the Vegan Society Is aware of the challenge to spread the knowledge, insight and wisdom that have built up in the Society during the last thirty-one years as widely and effectively as possible. This purpose has dominated Its work during the past year. It can only be achieved with the co-operation of a fully alive, committed and well informed membership, prepared to sink Individual differences in a spirit of mutual tolerance, humility and charity.

The Council has met twelve times since the last Annual General Meeting under the Chairmanship of Eva Batt whose balanced judgement, practical good sense'and deepcommittal are among the most valued assets of the Society. It has enjoyed the hospitality and growing involvement of the Nature Cure Clinic at its premises in Nottingham Place, London W. 1. Thelma Wade has now removed to Cornwall and the Council regrets that it will no longer have her valuable services. Serena Coles and Grace Smith, f ree from full time pro-fessional work, hope to be able to give increasing time to the Society until younger people can be more fully involved. They represented the Society most effectively at the L V.U. Congress in America this August. Jack Sanderson, amid an incredibly busy li fe, continues to give invaluable support to all the Society's ventures. One of the earliest members of the Society, his knowledge of veganism, his great intellectual gifts and his spiritual wisdom are a constant source of strength to the Council and the whole movement. Frey Ellis and William Wright give freely of their professional knowledge whenever the Secretary feels the need to consult them.

The off ice at Leatherhead grows ever busier as more and more people seek information about the vegan way of l i fe and help in following it. On average, 150 packs of f ree leaflets go out each month and very many letters. The demand for "What's Cooking?" continues unabated and a third exlition will be prepared for the New Year. 2,500 copies of "F irst Hand: First Rate" were sold in eighteen months and a new edition with extra pages on self-sufficiency gardening is now available. We have had over 300 new members since the last A. G. M. and there is evidence of a much larger number of people moving towards the vegan way of l i fe. New "g iveaway" leaflets on "Reasons for Veganism", "The Vegan Diet" and, just prirted, "The Vegan Way" have been produced to meet inquirers' needs. The latter stresses the ecological case for veganism in response to the growing awareness in this field.

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"The Vegan" has been published in good time each quarter and has a steady but not spectacular increase in readership. Members could do much more to increase its circulation. In particular, they could get it accepted in their local libraries to which the Council is prepared to send it free of charge. If every committed member would also buy one extra copy to give away, this would help greatly.

To help cope with the extra work involved in the ceaseless flow of information going out, the Council appointed Eileen Scott, a local member of the Society, to help with the typing at Leatherhead. She gives unstintingly of her time and typing skill for unbelievably low financial return. Yvonne Webber manages most efficiently the prodigious tasks of the sending out of the literature and the keeping of the accounts. Kathleen Jannaway deals with the ever mounting volume of correspondence and helps with the leaflets and "Vegan" production, with exhibitions, talks and meetings. Mention must also be made of Mr. Keith, Yvonne Webber's father, who does all the duplicating for the Society and many other jobs, not forgetting the enormous task of addressing the Journal envelopes. The latter task he does with such care that the "returns unknown" have shrunk to very small measure. He does all this entirely without charge. The Council also wishes to thank Jack Jannaway for the great support and practical help that he gives to its Secretary in her "more than full time job".

Dorothy Hanson has given most efficient service during the past year as Advertising Manager for the "Vegan" and Hugo Stearn as local contacts officer.

One of the most valuable pieces of services in 1975 has been given by Mabel Cluer with her Vegan Cookery Courses. These do much to publicise the vegan way of l i fe and give opportunities for fellowship among like-minded people, as well as giving practical help in the preparation of attractive meals based on sound, broad, dietetic principles.

The year has seen growing and much valued activity among a group of young people in Islington who have made their home a centre for people seeking contact with the Society and for producing most successfully four issues of a Newsletter to act as a vehicle of communication between Society members.

The Bournemouth Group with its Secretary, Wilfrid Crone, continues to flourish and has given indispensable assistance with the organisation of the Society's first weekend meetings.

The Torquay Group likewise is active and the Society has its Secretary, Don Phillips, to thank for the idea of Autumn Meetings. Malcolm Home has done much appreciated work with the Exeter Group and Chris Shilling continues to be active in Cornwall although the Secretaryship of the Cornwall Vegetarian and Vegan Group has passed into non-vegan hands.

The North London and District Group is still alive and the Surrey Group has had a successful meeting at Serena Coles' home in Purley in the Spring, when Peter Brown, Tim Whitmore and others spoke on what veganism meant to them.

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Individuals, too many to name, have worked in many districts to further the cause,and accounts of their activities have appeared in the press. The great lack is still for members willing and able to form and run local groups in the Midlands and the North.

The Council has organised two, well-supported, meetings. The first was at Friends House on February 15th when Dr. Saul Miller, a Canadian psychologist, gave the audience much food for thought with his talk "Some Effects of Diet on Behaviour". The 1974 accounts were passed at this meeting. On July 6th, over 100 members and friends gathered to enjoy each other's company at the Garden Party at the Secretary's home in Leatherhead. This function raised £100 for the Fund for Elderly Vegans.

During the year, the Council members and the Secretary have spoken at various meetings up and down the country and Eva Batt has appeared on T. V. three times and Kathleen Jannaway once.

Opportunities to spread knowledge of the vegan way of life at functions organised by other groups have increased greatly during the year. Most worthy of mention have been the lectures given by Serena Coles at the University of Maine during the I. V. U. Congress there. Ripples of appreciation of her vitality, sincerity and long devotion to the compassionate way of life are still reaching these shores. Similarly, Jack Sanderson, lectured most effectively in Denmark at the summer gatherings of the Martinus Institute, an organisation veiy open to vegan ideas.

Stalls have been manned, food samples given and sold, and literature and posters displayed at the Vegetarian Society May Meetings, the Brighton Enviro Fair, the Bath Festival, the I. V. U. Congress, the Animals' Fair and at exhibitions and bazaars at Wimbledon, Camberley, Maidstone and Croydon. This latter method of witness has proved most successful and the Council suggests to all its members that they seek similar opportunities in their own districts. The display panels called "The Further Step" have made a great contribution to these events. They consist of 6 panels, 22"x30" forcefully lettered and set with illustrations by Peter Brown. They give the up-to-date vegan case as summarised by the Vegan Council from the gathered knowledge and wisdom of the past 31 years. They are easily packed and transported and . members are asked to borrow them and display them whenever opportunity arises.

There is a rapidly growing realisation that we live in critical times. People are becoming aware of the need for fundamental change, and thus the chief obstacle to veganism - unthinking addiction to age-old habits - is dwindling.

Veganism was well conceived in the vegetarian movement of a generation ago, it has been nourished by devoted workers through the years. Now, on the vegans of today rests the responsibility of bringing it forth to play a vital role in the regeneration of man and in the salvation of the whole earth It is man's predatory habits that are destroying not only the animals that he breeds so wantonlv but also his fellow men and the earth itself.

Throughout the ages, wise men of many cultures have extolled the virtue of mercy and compassion. Now is the time to live according to those virtues -to the limits of our capacity - in our dealings with all men, all animals, all life.

INTERNATIONAL VEGETARIAN UNION CONGRESS, MAINE, U.S.A. AUGUST 1975

Three off icial delegates represented the Vegan Society at the meetings of the International Vegetarian Union Congress held at Maine University, U. S. A. in August 1975, and vegans were very fortunate on this occasion as the Secretary is a vegan and the organisers of the North A merican Vegetarian Society are likewise vegan. Only 1,000 people were expected but the total was more in the region of 1,5 00 and our praise and sincere thanks go to Jay Dinshah and his wife, Freya, for all the work and long hours that they gave to the Congress. Freya, who is the daughter of our treasurer, Grace Smith, supplied the university caterers with all the menus for the fortnight. This was a Herculean job.

Grace and I arrived at midnight on the 15th August together with a party of vegetarians from Heath Row and we were glad to enjoy the beauty of the trees and r iver the next day at the University of Maine while we relaxed and had our picnic meal. Af ter that, it was work all the week and we did not leave the campus until our second Monday, by which time the weather had changed, and we crossed Barharbour in the rain and were unable to do much walking. However, the next day was dry and we were able to visit the hone and gardens of Scott and Helen Nearing who, many years ago, in the early days of the Vegan Society, had been our guests at a dinner held in the Vega Restaurant, London. Their vitality is wonderful to see. At the age of 92 years, the author still continues to write books and help his wife with the gardening. They are now having a new house built very near to their present home and will be able to overlook the beautiful, peaceful bay at Harborside.

Two friends from Australia were also in Maine whom.I am sure some of you will remember. One was Fred Whittle, who took part with Grace and myself and others on a panel and the other was Dr. David Phillips, who spoke at a meeting of the Vegan Society when he was in London two years ago. I was extremely sorry to hear only one talk as he spoke on a variety of subjects. Another well-known, gentle personality was Henry Bailey Stevens who wrote the famous book "The Recovery of Culture". His great moment came when he was able to watch the Divine Light Dancers from New York, together with special music, perform his epic poem, "Paradesa", in which he depicted the fall of man and then the arising again in which there was such great joy. The setting was on a large, grassy patch with sloping banks where the audience sat; trees were growing in small groups, making a natural screen and pil lars for the dancers. In their final joy, they gathered in the on-lookers to dance with them and gently led the author to the centre where he was garlanded with flowers. It was a most moving sight, especially as our friend, the man of the trees, Richard St. Barbe Baker, was there to share the beauty with his old friend. One evening, St. Barbe spoke in the open air with a strong vital voice, telling us to look to the trees in order to save the world from famine. A mock funeral was dramatized, showing that natural vegetarian living could eliminate starvation.

Brian Gunn-King gave talks on veganic gardening and Margaret, his wife, (one of our delegates), spoke on children. She also demonstrated some Yoga.

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Grace read the vegan report and worked hard on our stall at the exhibition - as well as giving great encouragement to me with four classes and talks that I gave. It is impossible to tell you all our experiences but we were greatly touched by the enthusiasm of the young people who were so eager to hear of our way of life. One young newspaper reporter was especially impressed by the "vitality of vegans"-. She herself was an enthusiastic speaker on behalf of Beauty Without Cruelty and arranged a mannequin parade of simulated fur coats at the Congress.

People from all countries were asking questions. Although so apprehensive at the thought of having to represent you all, I can, on reflection, say what a wonderful experience it was. I would like to thank Kathleen Jannaway for her patience with my visits to her and all the hard work she did in sending the literature and completing the talks for me. To Eva, too, who has collected so much information over the years, I would express my thanks. The responsibility rather overwhelmed me as I have not had the opportunity of public speaking and I do thank you all for giving me so many happy memories of my first I. V. U.

Serena Coles. FUND FOR ELDERLY VEGANS.

I would like to thank all who contributed so generously at the Garden Party; for both their time and money. Nearly £100 was made and our very grateful thanks go to Jack and Kathleen Jannaway who so kindly spent their time in pre-paring for it and loaning their garden to us. There has been much correspondence during the last few months and, if anybody knows of any land near the London area, which Council members can reach easily and which is not far from shops, I shall be more than pleased to investigate the possibility of its suitability as a Home for our Elderly Vegans.

Alternatively, any building with only one flight of stairs with accommodation for about eight to ten people might be a possibility. Serena Coles.

PLANTMILK LTD.

Plantmilk Ltd. is now celebrating its 10th trading birthday and Arthur Ling reported increasing interest in its products, not only among the growing number of vegans but also among those who appreciated its superiority as a health food:-It had been specially formulated to meet human nutritional needs and was free from the antibiotics given to dairy herds; it had no artificial flavouring. More doctors were putting patients on "Plamil" instead of cows' milk and more health-food-conscious people were using it. This, stringent economies and the great help given by individual members of the Vegan Society, had helped to offset some of the difficulties caused by inflation and by the need to replace worn out machiner He appealed to members everywhere to continue buying Plantmilk Products and to ask .t heir Health Stores to stock and display all the Plantmilk lines. Sav-ree will be generally available in January and a new cheese-like product is being formulated.

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VEGAN ACTIVITIES GROUP By the time this copy of the "Vegan" is sent out, we will have produced our fifth Vegan Newsletter. And we have been continuing to help with such events as the November Meetings, the Animals Fair and the Wimbledon Vegetarian Exhibition. With winter rapidly approaching, there has

• been less scope for organising stalls at festivals such as Bath and Brighton but we are always on the lookout for events where we can make a positive contribution - so, if you know of any suitable event or activity, we would be very grateful if you could let us know.

Virtually every day has brought us a visitor or a letter and interest in the Newsletter and our activities is clearly growing. It has been good to hear from many people that reading the newsletter has given them the feeling of not being so alone and that it has helped them to overcome the feelings of isolation some-times due to their l i festyle. Among the subjects people have shown most interest in, apart f rom communicating with each other, are communes, coping with veganism in everyday l i fe, alternative technology and the man/animal relationship.

At the moment, we are looking into the possibilities of opening up either a vegan wholefood shop (or perhaps even a vegan cafe) in North London. Finance, as usual, is a problem but we are hopeful and confident that something positive may result from our efforts.

If you would like a copy of the latest Newsletter, please send 5p. plus a large SAE to Kevin & Marijke McCartney, c/o The Vegan Society at 47 Highlands Road, Leatherhead, Surrey.

The "ECONOMICS OF THE DAIRY INDUSTRY".

Calves for Export A new livestock marketing co-op, "Inter- Group Livestock" have exported 1, 300 Friesian bull calves in six weeks. "Most have gone to veal units in France. " They fetch more than double the local market prices. (F. W . )

Conversion Rate "Friesian calves reached finishing weight of 4001b in 15-|wks. In that time they had consumed nothing but 4641b of milk powder, This is the most efficient conversion and growth rate of any animal in industry. " Farmers ' Wkly.

QUESTIONS? ? ? Hqw much of the calf was edible? How much went to make the milk ?

" over 2|lb of bought concentrates, together with home grown cereals are fed for every gallon of milk produced, summer and winter, indicating a low net milk production from the grassland occupied. " (Min. of Agr ic . Report 1974) Milk^s 87%

There was reference in the House on October 17th " to the present European surplus of 1,038,000 tonnes of skimmed milk powder, - Mr. Jay said millions of gallons of liquid skimmed milk had already been fed to animals this year in this country. It was possible that dried milk would also be used as animal feedstuff - which, Mr. Nigel Spearing pointed out, would mean using 100 tons of vegetable protein to produce one ton of animal protein." Who benefits ? ? ? ? ? Certainly the calves suffer.

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TREE-SECRETS OF A FULL LIFE by Robert A. de J. Hart

Many people who would like to adopt a vegan way of l i fe are put off by the lack . of palatable, unprocessed foods which appear to be available, capable of meeting all dietary requirements, especially those of people with metabolic allergies. Those who wish to enjoy all-round positive health prefer to avoid foods that have been artif ically processed in any way, except by the old-fashioned methods of sun-drying, freezing and preserving with raw sugar or natural salt. But there is an enormous variety o f tree-products waiting to be enjoyed and to satisfy all human beings' nutritional and other basic needs, many of them practically unknown outside very limited areas. Moreover, by modern plant-breeding methods, the climatic range and resistance to disease, drought and other adverse factors of familiar species can be greatly extended so that there is no reason why people living In most parts of the world should not subsist almost entirely on a wide variety of tree-products obtained fresh from local sources.

Trees exist that can supply high-protein "meats", "mi lk" , "butter", 'cereal-substitutes, vegetables, fats, teas and sugars, as well as delicious fruits, rich In vitamins and minerals, and many medical products of great healing and prophylactic virtues. Vegetarians and vegans have, of course, long appreciated the value of nuts as meat-substitutes, but not many, perhaps, realise that the avocado pear has a high protein content, as have many tree-beans, such as the carob and algaroba. Tree-beans can also be ground into flours which make excellent substitutes for conventional cereals. Many North American Indian tribes, who made a deep study of the feeding properties of their native plants, have long subsisted largely on cakes make from beans of the mesquite, as the algaroba is known locally. The flour is stated to be extremely palatable with a fresh flavour like that of maize-meal. Other leguminous trees producing cereal-substitutes include the honey-locust, a widely grown North American tree which has been domesticated in Britain. Sago, extracted from various palms, is a familiar cereal, while the banana is a valuable source of carbo-hydrates; it can be dried and ground into flour, as can white mulberries. Well-known to readers of travel books and for its connection with the mutiny on the Bounty is the breadfruit tree, grown in Polynesia and the West Indies. The fruits supply large quantities of a doughy substance which can be baked to produce a delicious "bread". Chestnuts are also rich in carbohydrates and are sometimes known as "tree-corn".

As for milk substitutes, vegetarians and vegans have long enjoyed liquified nuts, but unfortunately almonds and other nuts are atpresent very expensive. There is no reason, however, why enormous quantities should not be planted as many nut trees are extremely hardy and resistant to harsh climatic conditions of all kinds. Almonds and pistachios can even grow in desert areas with practically no rainfall. Afr ica possesses a "cow-tree" whose abundant sap resembles milk and is used for feeding calves; while India boasts a "butter-tree" the oil f rom whose seeds is like ghee, or clarif ied butter. During the first: World War, cocoa-butter was widely sold in this country, and many trees

supply cooking oils. In tropical areas, especially the West Indies, the custard-like pulp of several species of "custard-apple" is much enjoyed. ,

Sugar can be obtained from the sap of the sugar-maple, another tree whose nutritional virtues were f irst discovered by North American Indians. While the maple-sugar industry is at present confined to South-East Canada and the North East United States, there is no reason why it should not spread to many other temperate areas, including Britain. Sugar is also extracted from the sap of many palms, while carob-flour is sometimes used as a sweetening agent for diabetic foods. Many sweet juices are also drunk in various parts of the world and could be much more widely exported, as most can be canned without the addition of sugar or any chemicals. These include pomegranate and passion-fruit juice. Delicious teas can be made from the rose-hips, the most abundant of all sources of vitamin C, and from the flowers of the lime-tree.

Among tree-vegetables are the beans and seeds of a number of leguminous trees and the young shoots of bamboos, which in China and Japan are eaten like asparagus. The horseradish tree of. Tndia and Sri-Lanka, in addition to its roots which taste like our familiar English horseradish, has edible leaves and fruits which can be sliced and cooked like runner-beans. The lettuce-tree of Afr ica also has edible leaves, while the papaya, a much loved tree of Africa and other tropical countries, has a fruit which, when ripe, is sweet like a melon but which can also be cooked when unripe, like a marrow. Another fruit-vegetable is the persimmon, like a tree-tomatos widely grown in America and the Far East.

We in Britain, in addition to our apples, pears, plums and damsons, some of which are unrivalled for flavour by similar products in any other country, could grow all our own requirements of nuts, including pinenuts, which were introduced into our country by the Romans. More satisfactory chestnuts could also be grown if hardy Chinese and Japanese species were introduced. Many barren moorland areas could produce rich harvests of edible bamboos - which have been grown experimentally in Irish peat-bogs - and of American blueberries, which can grow to a height of fifteen feet and some varieties of which have fruit the flavour of which has been compared to muscat grapes. The Scottish rowan, one of the hardiest trees In the world, produces pleasant-flavoured berries which can be made Into jel l ies and from which the Swiss extract the juice. Millions of suburban and town gardens could be planted with trees, including some which provide fruit which are seldom found in the shops, such as quinces, japonicas and mulberries.

In addition to trees of known economical value, there are still trees which could be grown commercially waiting to be discovered in remote areas such as the Himalayan foothills of Tibet, especially a region called Meto, which is said to be a plant-hunter's paradise. Among specialities of that area is a tree-cauliflower. One of the supreme tragedies of the world is that millions of human beings in Asia, Afr ica and Latin America are suffering from malnutrition when trees oould be grown in all those areas whioh could supply an abundant, fully balanced diet for every inhabitant.

N. B. "Forest Farming" by J. Sholtoe and R. A .de J. Hart, pub. Watkins, Dec. 30th, 1!:70 13

RECIPES

ICE CREAM 3 large ripe bananas § cup cashews Slenderize until smooth. Freeze for 8 hrs. Nuts, raisins, fruit slices may be added before freezing. Frorrf'Vegan Kitchen" by Freya Dinshah.

Vegan Society 90p. post free.

DATE AND NUT CAKE (uncooked). 1 pkt. dates a little syrup or lemon juice, handful raisins or grated nuts

dried bananas gi.'.ger, both preserved and candied, grate of nutmeg or cherries and chopped walnuts.

Cut dates finely. Add other ingredients. Knead with hand - either shape into small balls and roll in nuts,or place between rice paper roll with rolling-pin a and cut into squares or oblongs. (Can moisten with a little fruit juice if not using ginger). Grace Meredith.

CELEBRATION CAKE 1 lb. stoned dates 4 oz. dried bananas 8 oz. almonds 4 oz. dried apricots

Put all ingredients through a mincer, stir well with a fork. Press into a cake tin to get round shape and remove immediately. Leave for at least 2 hrs. before cutting. From "The No-Cooking Fruitarian Recipe Book"

Sheila Andrews. Pub. Thorsons Ltd. Not from Vegan Soc.

SUGARLESS APRICOT JELLY 2 oz. dried apricots 1 tsp. Agar Agar

(soaked to soften) Liquidize fruit and water and make up to ^ pt. if-necessary. Heat gently in pan and sprinkle in Agar Agar while stirring. Simmer, stirring for 2 mins. Leave to cool and serve with chopped nuts and "Del ice" cream.

OTHER JELLIES Agar-Agar* is the easiest thing to use for vegan jel l ies. The powdered

form is most convenient. Use one level teaspoonful to each 2 pt. liquid. Bring water or fruit juice to simmering point and sprinkle agar powder on very gradually, whisking meanwhile to prevent lumps forming. In a few minutes, it will be dissolved. Add flavouring as desired and pour into dish to set. * N. B. From Health Stores. Expensive but goes a long way.

Fruit juice must be strongly flavoured. Can be poured over cake and fruit to make tri f le and topped with nuts and or nut cream, made by beating finely grated cashews or blanched almonds with water.

From "What's Cooking?" by Eva Batt. £1.50 post free - Vegan Society.

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(N. B. Demerara sugar,finely ground, substitutes well for icing sugar that may have been bleached over animal charcoal).

MARZIPAN 6 oz. ground almonds 2 oz. soya flour Juice and grated rind of 1 lemon 8 oz. soft brown sugar Almond essence.

Mix nuts, flour and lemon rind. Add a few drops of essence and sufficient lemon juice to bind to a stiff consistency.

From "What's Cooking?" Eva Batt. El. 25 from Vegan Society. +25p. p. &p.

ECONOMICAL MARZIPAN y v H

8 oz. quick-cooking rolled oats 8 oz. finely ground 4 oz. Tomor margarine demerara sugar. 4 tablespoonful hot water 2 teaspoonful Vanilla essence

2 " Almond Mince or grind oats until they are fine, like flour. Beat fat, hot water, sugar and essences together until sugar has dissolved. Add rolled oats and work with wooden spoon until mixture is cool enough to knead by hand. v Shiner

FESTIVE SPONGES - Chocolate Sponge 7 oz. self-raising flour 81% 2 oz. fine sugar 1 heaped tsp. baking powder 3 oz. oil 1. oz. cocoa 8 oz. water

Stir oil in water and beat lightly into mixed dry ingredients until smooth. Cook 15 mins. at 350 . Filling 2 oz. Tomor margarine 2 oz. apple grated and

2 oz. finely ground demerara sugar mashed to pulp. Few drops of lemon juice.

Warm margarine and beat to cream with sugar. Beat in apple with few drops of lemon to prevent discolouration.

Coffee Sponge As above but add 5 oz. flour to replace cocoa powder and use coffee flavoured

water. Top with coffee flavoured icing. Filling as above.

ICING Melt 1 oz. suenut. Beat in 1 oz. finely ground demerara sugar. Flavour with lemon or coffee. N. B. In consistency, this is a very good alternative to Royal Icing made with egg. whites but is a creamy colour.

K. Jannaway.

* * * * * * * * * * * * * * * WARNING! * It can be dangerous to eat raw soya beans. * * * * * * * * * * * * * * Be very careful to check that soya flour has been heat treated, especially when you use it to make "cheese" and, above all, milk for babies.

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VEGAN NUTRITION by F. R. Ellis, M. D., F. R. C. Path.

V I T A M I N S P a r t i . and T. A. B. Sanders, B. Sc. (Nutrition).

Vitamins are organic substances that are needed in small amounts in the diet to promote the normal physiological functioning of the body. As the vitamins were discovered, eaoh was first labelled with a letter of the alphabet but once a vitamin had been isolated and its chemical structure discovered it was given a name. Many of the vitamins, such as vitamin A, D, E, K and B ^ , consist of several closely related compounds with similar physiological properties.

The availability of vitamins from food can vary; for example , the fat soluble vitamins may fail to be absorbed if the digestion of fats is impaired as in obstructive jaundice. Bacteria and parasites of the gut can extract vitamins

from the gut precipitating a deficiency; for example, a tapeworm Diphyllobothrium latum which infects people in Finland and Iceland, takes Vitamin B ^ from the food causing vitamin B deficiency.

lu Generally, vitamins are required in the diet as the body is unable to

synthesise them. There are, however, a few exceptions to this rule. Provitamins are substances which are not vitamins but can be converted into vitamins in the body, for example f - carotene can be converted into retinol (vitamin A) in the body. Bacterial flora in the large gut can synthesise certain vitamins such as vitamin K, niacin, riboflavin, B ^ and folate but only vitamin K has been shown to be absorbed from the large bowel. There is no evidence to suggest that vitamin B produced by bacteria in the large bowel can be absorbed. If the skin is exposed to sunlight regularly, sufficient vitamin'D is synthesised and a dietary source is not necessary. Vitamin D is included in "Tomor" and "Outline" as in all margarines.

Vitamins can be divided into two groups: - Oil Soluble and Water Soluble. (see tables 1 & 2). The oil soluble vitamins A, D, E and K, unlike the water soluble vitamins, cannot be excreted in the urine and, when an excess is taken, can lead to severe poisoning resulting in death. It is therefore important that vitamin preparations containing oil soluble vitamins are kept out of reach of young children. The amounts of most vitamins that are required in the diet are generally very small and as long as a well balanced vegan diet is consumed there should be. no need to supplement the diet with vitamin pills other than vitamin B • Small amounts of vitamins in the diet are essential for promoting health andme normal physiological functioning of the body. This does not mean to say that larger amounts will further promote health. Taking larger amounts of vitamins than needed to meet the requirements confers no additional benefit and, in the case of oil soluble vitamins, may be harmful. Excessive consumption of carrot juice, a rich source of Provitamin A, causes the skin to turn orange and unless consumptton is ceased death results. Vitamins have been recommended without justification for numerous states that bear only a superficial resemblance to known deficiencies, for example, vitamin K has been recommended for the treatment of chilblains, vitamin E for the treatment of impotency.

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Table 1. WATER SOLUBLE VITAMINS, FUNCTIONS AND SOURCES

Vitamin Chemical Components Deficiency Symptoms Function Important Vegan Food Source B1 Thiamine Beri-beri. 1st symptoms: Involved in

loss of appetite, malaise, weak- energy ness of legs, pins and needles utilisation. in extremities. •

Cereals, pulses, nuts and yeast

B2 Nicotinic Acid{Niacin) Pellagra. Dermatitis. Nicotinamide Diarrhoea and Dimentia.

Wholemeal cereals, pulses, yeast.

B3 Riboflavin Cracking of lips, skin and side of mouth. Skin foll icles around sides of nose and face become plugged with dry sebaceous material

Pulses, yeast, wholemeal, cereals.

Folic Acid Megaloblastic anaemia and malabsorption.

Normal cell division Fresh green vegetables. Production of DNA &RNA

B6 Pyrodoxine Pyridoxal Pyridoxamine

Increased irritability and convulsions (very rare).

Normal metabolism of nervous tissue.

Vegetables, wholemeal cereals.

B12 Cyanocobalamin Hydroxycobalamin

Megaloblastic anaemia, Tingling in the extremities, sub-acute combined degeneration of spinal cord.

Normal cell division Barmene, Plamil, Production of DNA & RNA Granogen.

Pantothenic Acid Unknown. Involved in energy utilisation.

Fresh vegetables, yeast.

Biotin Severe dermatitis (very rare)

Involved in fat : synthesis.

Pulses, yeast, nuts, vegetables.

Ascorbic Acid Scurvy. Swollen bleeding gums Poor wound healing.

Maintenance of connective tissue

Citrus fruits, currants, berries, green vege-tables, potatoes.

Table 2. OIL SOLUBLE VITAMINS, FUNCTIONS AND SOURCES

Vitamin Group Chemical Components Deficiency symptoms Function Important Vegan Food Source Retinol

Carotene (provitamin A )

In adults: night blindness and scaly skin. In young children: night blindness, scaly skin. If untreated can lead to irreversible blindness

Maintenance of health of skin and eyes.

T o m o r and Outline Margar ine

Carrots , coloured fruits and vegetables .

D Cholecalciferol

Ergocalci ferol

In adults: Osteomalacia. In children: rickets.

Promotes normal bone growth and calcium & phosphate metabolism.

T o m o r and Outline Synthesised in the skin

when exposed to sunlight. Fungi & yeast which have been exposed to sunlight, may also contain toxins.

tocopherol tocopherol tocopherol

unknown an anti-oxidant maintains membrane stability.

rich in Legumes , c e r ea l s and vegetable o i l s .

K Phytomenadione Multiple haemorrhages Promotes normal clotting of the blood.

Dark green vegetables such such as kale, spinach, cabbage.

There is no good evidence that extra vitamin supplements have any ef fect apart f r om suggestion. In fact, there is a good case to be argued fo r banning the sale of vitamin preparations without prescript ion. If .a vegan diet, compr ised of nuts, legumes, cereals and coloured fruits and vegetables with a source of vitamin B12 such as Barmene, Granogen, Plamil is consumed , and if the skin is exposed to sunlight, no vitamin supplementation should be necessary . If no foods containing vitamin B j2 are consumed, then supplementation with vitamin B12 tablets becomes imperat ive . However, we shall deal more fully with controversial issue vitamin B12 in our next ar t ic le .

VEGAN MOTHERS Dr. Ell is, Dept. Pathology, Kingston General Hospital, 37 Coombe Rd. , Kingston Surrey, * £ J would like to hear f rom vegan mothers willing to g ive samples of breast milk f o r analysis.-; § a 3 : * > j W * Wm

| 3 M 1 1 ^ -<- *

*

WHY FRUITARIAN ISM?

It can be argued that fruit is the most suitable food for man and that any other form of sustenance, while not necessarily destroying him, does not do him any particular good, just as - to take a crude analogy - a lower grade of petrol does not enhance the performance of an automobile. Not only physically but also mentally and spiritually does the fruitarian claim to prosper; perhaps the proof of this lies in the eating and with the hypothesis that mental well-being is dependent to a considerable extent on physical health.

Many people who take an interest in vegetarianism or food reform go so far and then stop; others seek to progress further. Veganism is a logical pro-gression from vegetarianism but, healthwise, it cannot be said to represent the ultimate diet. Everything in good time though; there are few vegans who do not embrace some of the aspects of food reform even if it is only to the extent of using wholemeal flour, brown rice and so on. Cooking, of course, is inclined to spoil essential nutrients, so a further logical progression is a diet in which raw vegetables, fruits and nuts take precedence over cooked foods. Indeed, a 100% raw food diet has been said, admittedly very extravagantly, to "put an immediate end to all diseases radically and simultaneously" by A. T. Hovannessian in his book "Raw Eating". Fruitarianism takes us one step further.

There are difficulties, however, in defining a fruitarian diet. Whilst the scientific definition of "fruit" is quite precise,the colloquial interpretation of it is not. Fruits in the botanical sense are the parts of the plant which contain the seeds. To the botanist, the seed-carrying portions of all plants are fruit, even if we do not commonly think of them as such, so that we may name three main fruit classifications: (1) fleshy fruits, such as berries, oranges, melons, gourds and apples, with seeds in the flesh; (2) stone or drupaceous fruits con-taining pits or stones, such as plums, peaches and cherries; (3) dry fruits, including nuts and grains, legumes, such as beans and peas, and capsules, pods, or similar containers, such as the seed-vessels of flowers. This is the scientific definition and it is included here mainly because there is so much misunderstanding about just what fruit is. In practice, however, one would normally understand by fruitarianism a diet which is based largely on juicy, sweet and uncooked fruits, but the exact details of such a diet will vary greatly with food availability, individual tastes and requirements and so on.

It is not difficult to appreciate that Britain (or any country with a similar or colder climate) is by no means the ideal place in which to practise fruitarian-ism. It may be argued that man is not suited to living in such a climate anyway. On this point, a statement in Dr. Abramowski's booklet "Fruitarian Diet and Physical Rejuvenation" is of interest: -

"Man did not take to meat in the.natural way of evolution; his body is still that of a perfect fruit-eater in every respect. Man was forced to this unnatural food by terrestrial catastrophes, as the disappearance of his first habitat under the sea and the glacial period for a time deprived him of his natural food. The race of Man would have died out in those times.

19

if he had not, at the proper moment, discovered the flesh foods and the use of f ire to render unnatural food palatable and digestible for himself ' .

Certainly anybody who wishes to practise fruitarianism to the fullest advantage would be well advised to move to warmer climes; with the amount of imported fruit now available though, it is by no means impossible to practise it in Britain - the advantages m^y still be deemed to outweigh the disadvantages. To dwell on the disadvantages for a moment though, the climate obviously restricts the amount of sun-ripened fruit which can be eaten and this is a drawback. Expense is another stumbling block though, if one lives near a good market, this may not be so much of a problem. Another argument against the diet is that much of the fruit does have to be imported; this raises pertinent ethical questions, particularly at a time when much of the Third World is starving. Here, as ever, the individual has to decide for himself what is "right" and what is "wrong".

To turn to the advantages, advocates of fruitarianism claim that fruit purifies the body and eliminates all wastes and toxins - in this way the best possible health is said to be attained. According to Morris Krok, in his book "Fruit, the Food and Medicine for Man", the fruit system is "the direct method whereby man may retain a youthful and supple body and prevent the premature hardening of the arteries, bones and muscles". Any alteration in diet, however, should be gradual as the body does not usually take kindly to straight and sudden change. A person changing over to fruitarianism may initially experience periods of lethargy and dizziness but, with perseverence, thiese symptoms should disappear (they may come about as a result of toxins being eliminated too rapidly) and better health will, hopefully .result. Of course, caution needs to be exercised in changing over to any new diet - this is true even for the meat-eater switching to lacto-vegetarianism. Fruitarianism is relatively unexplored and anyone attempting it is inevitably taking,to some extent, a step in the dark - it may be a risk worth taking! The orthodox nutritionist would not accept it as a sufficient diet but then he might be highly sceptical about veganism as well. The possibility of vitamin B^2 deficiency should not be overlooked and it is wise for any fruitarian (or vegan) to be informed on this subject.

From the ecological angle, a diet based on tree fruits should give maximum return of food for space and labour expended. There would be the added value of timber for many purposes including rayon and fuel, and the many advantages of increased tree cover. * 2

The amount of literature on fruitarianism is relatively small but anyone wishing to know more would do well to contact ESSENCE OF HEALTH at P. O. Box 180, Westville, Natal, South Africa - they publish several books/leaflets on fruitarianism and allied subjects and also publish a helpful catalogue on these. In Britain, the "No Cooking Fruitarian Recipe Book" by Sheila Andrews (Thorsons £1.75) has recently appeared and this contains several attractive recipes together with information on all types of fruitarian diet. See recipe page.

. — Malcolm Home. 2 * to be developed in a later issue. * i Most now accept adequacy of veganism

providing B12 is supplied.

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A GREEK CHRISTMAS

Memories of a Vegan Travel ler .

If you enjoy religious festivals with fine singing and pageiantryyou should visit Greece at Easter. Christmas is celebrated to a lesser extent than in Britain, but it does provide a useful escape from the full pressure of the commercial-ised British Xmas. The familiar figure of Santa Claus was also there inviting us to buy g i f ts for our friends, but here he was called St. Basil. Another good reason fo r visiting Greece in December is the mild climate, especially around Athens. The Aegean Island can be rather wet in winter as we later found out by experience, but on Boxing Day in Athens it was warm enough on the slopes of Mount Hymettus to coax me into taking off my shirt for a sun bath; much to the surprise of a passer-by, a respectable Greek who showed me that under his overcoat and jacket he wore a pullover, shirt and winter woolies. I wonder what he wears in the-summer?

The main reason for a vegan to visit Greece in December is that he will more easily find vegan fare at that season. For four weeks before Christmas (as well as four weeks before Easter), the Greek Orthodox Christian is supposed to fast and by fasting they mean exclusion of all animal products. So, at this time, you need only enter the restaurant andannounce to the waiter that you require "Nistissimo fa-ye" and, instead of being a person with a food problem, you become an admirable person whom they will endeavour to please. In the simpler restaurants and tavernas, they may lead you to the cook in his kitchen where you can see and choose for yourself. Indeed, as you are bound to have a communications problem, you might as well ask to see the kitchen for yourself. Simply point to your eyes and then in the direction of the kitchen or even walk straight to the kitchen in the f irst place. It is usually well in evidence. There is no need to be shy about politely pushing yourself or repeating words and orders to make sure you are understood. Timidity and reserve are not accounted virtues by the Greeks. On the other hand, it will not prevent them or you from being good mannered.

But what food can we then expect? I remember arriving in Thessaloniki. after over two days of train travelling and sandwiches from home to find a feast of cauliflowers, leeks, globe artichokes and courgettes. Beans (fasolia) are usually in evidence or perhaps lentils (fakies) or chick peas (revithia). The local market was bursting with large, ripe fruit and every grocer was tempting us to buy his apples, pears, grapes, mandarines, pomegranates, quinces, etc. at the lowest prices. Alas, two years later, I learned that someone had realised what a glut of beautiful food was growing in the plains of Thessaly and they set up a lively export market, so that food became dear in Thes.saloniki.

Greece does not import food from other hemispheres nor grow it out of season. You are limited to the fruit in season, but this still leaves plentiful variety and quality with quantity. Nuts are obtainable and also dried fruits such as f igs and raisins, usuaUy in higher class shops and therefore not so cheap.

21

But as prices round the world have changed considerably since I was last in Greece, comparisons with current British prices would be misleading.

Fasting In Greece could well mean feasting for Vegans, but one word of warning: one cook proudly showed us fr ied squid, insisting it was all right for us. We were puzzled until a Greek lady explained that in the past some Bishop who particularly enjoyed this dish, had altered the rules so that he should not be deprived of his favourite dish. There is a fear,of course, that the decline of organised religion will mean less demand for the simpler foods here as elsewhere. Already butter has become more readily available, although olive oil is consumed in such vast quantities that further fats would seem unnecessary.

So do not hesitate to tell the Greeks about your way of l i fe. They will, in any case, always respect your idiosyncrasy. When we explained to one man in Rhodes that we ate no meat, he replied: "Yes , there is a woman here who is like that. When she was young, something about seeing animals killed made her refuse meat and she has not eaten it since". We did meet her. She was over seventy and still followed her donkey taking tourists up the hill above Lindos. I don't suppose she had ever met any other vegetarians in her whole l i fe and it was a moving moment for all of us. But then, emotions tend to come strongly in Greece. So before you go, practise saying "nistissimo" (rhymes with fortissimo) " fah" (like the note) " ye " (as old English for you). It might come in useful.

Hannah Hurnard's Booklets If you send at once to Mrs. C. W. Davis, 12 Juniper Rd., Stanway, Colchester,

Essex, the postman will bring a set of our member Hannah Hurnard's booklets free of charge (though postage would be appreciated) just in time to help you through the aftermath of the Great Christmas Slaughter. As you contemplate Christians celebrating the birth of Jesus by feasting on the bodies of their fellow creatures, you will be protected from that bitterness and resentment that can only serve to perpetuate the hurtings and the killings. Hard would he be of heart who could hold out against the simple and radiant faith that shines through Hannah Hurnard's writings. Arguing the "pros and cons" about Jesus and vegetarianism becomes obviously irrelevant as one shares her clarity of vision and her conviction that it is only by practising forgiving love, by replacing self-centredness with loving oneness with all creatures, that one can hasten the time when Peace will come to the Earth.

"Eat Well and Lose Weight" by Alexander Dorn. Pub. Alexander Dorn £1. 80. This is a book written for omnivores but the author "leaving aside ethical,

humanitarian and ecological" arguments approves of veganism for health reasons. While some of its specific advice would be criticised by some experts, this is on the whole, a very useful book. A wealth of information and sensible, practical advice is presented in such an admirably clear and forceful way that it is a pleasure to read and easy to remember.

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"Can Britain Feed I tse l f?" by Kenneth Mellanby, well-known ecologist from Monks Wood and Rothamstead Research Stations. Merlin Press £1.95.

It is always encouraging to have facts, figures and arguments confirming one's faith from experts who make it clear that they are free from one's own emotional bias. These the vegan finds in abundance in Kenneth Mellanby's , book. For example, he gives figures to show that Britain grows enough grain now to provide its present population with 60 grams protein and 3,000 calories daily, ( i .e . above the recognised requirements) but that it feeds most of it to livestock! To produce this amount of grain, less than half of Britain's arable acreage is used. Obviously then, there is plenty of land to supply a nutritionally adequate, richly varied vegan diet of fruits, nuts, vegetables and cereals for us all. Kenneth Mellanby, however, suggests that some land should be used to provide small rations of animal products. Why? He gives this reason: "We have become accustomed to our present diet and people are prepared to spend money on the enjoymenfcthey derive from eating'.' As vegans have been saying for many years, it is addiction to habitual satisfaction of the palate that causes people to eat butchered bodies and foods stolen from baby animals.

Later in the book, Kenneth Mellanby repeats the argument given by organic farmers that "healthy agriculture needs animals" - meaning man bred and pro-tected livestock kept at far above natural density. Where is the experimental evidence for this? Who has manured half a piece of land with animal manure and the other"half with vegetal compost and noted the comparative deterioration of the latter? The effectiveness of plant compost has been shown in many a garden and supported by the results of Schuphan's twelve year experiment in Holland, (see Qualitas Plantaium Vol. 23 No.41

The fertile top soil of the earth has been built up through the ages with plant remains with only minimal additions from birds and animals. How much animal manure had the redwoods to keep them producing their magnificent growth for thousands of years? "But" says Mr. Mellanby, "the short turf of the downs and grazed meadows would all revert to a different and, to my mind, a less pleasing appearance". What an argument to put in the balance against the horrors of the slaughterhouse and the urgent need for trees! One is reminded of Mr. Emrys Hughes who, in a recent T. V. programme to boost, the use of hillsides for mutton production, clinched the argument with - "on land otherwise only

fit for trees! " Moreover, grass can be mowed for compost and protein extract-ion as easily as for hay and silage, so the end of tho exploitation of the grazing

K. J. animal need not mean the end of grasslands.

RESEARCH INTO VALUE OF NATURAL DIET.

Regular subscribers to'.'The Vegan" should have received a short dietary questionnaire with their copy of the Autumn issue. This is part of an enquiry being undertaken by the Medical Research Council into the value of a natural diet for health. We hope all vegans will take part in this survey so that enough evidence can be obtained to convince the medical Scientists, who are seriously investigating the possible dangers of the modern diet. Further copies of the questionnaire can be obtained from: - MRC Health Studies, FREEPOST, Cardiff. CF1 1YX (no stamp required).

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SHOPPING WITH EVA F A T S Faced with the huge increase in the price of vegetable oils this year, we

may find that some foods, once vegan, will now contain a percentage of animal fats.

In an effort to keep our members up to date, we have been asking some manufacturers if they can give us an assurance regarding their vegan foods in the forseeable future.

Read all labels carefully and ask about emulsifiers, flavourings etc., if in doubt. Please send ;ne any replies received.

The three new Ranch House soya-based protein foods: Seasavour, Soysage and Sizzlebergs are all vegan and furthermore contain no monosodium glutemate.

We now hear from Messrs. Jus-Rol that, contrary to doubts about the future of their Purple Wrapper Vegan Pastry last Spring ("Vegan" Spring '75), this is still being made and will continue to be an "all vegetable" product indefinitely.

Snowcrest Wafer biscuits, Table Jellies, Chocolate Puddings, Caromel Puddings, Parev Kosher Ice, Sorbets and Puff Pastry are all vegan and likely to remain so.

DAD'S COOKIES NOW CONTAIN BEEF FAT.

In reply to letters concerning, Mapleton's Bran Flake biscuits, we regret to say that the makers state that these, as well as their other biscuit Country Life, are not vegan.

DANDELION COFFEE A member kindly sent a sample of roasted Dandelion Root which, made as coffee, we found good arid flavoursome. This particular one was prepared and packed by Slenderine Health Products Ltd.

VEGAN BRUSHES FOR ARTISTS AND DECORATORS. Rowney nylon Artist's brushes:

Series 237 Flat. With long handle in sizes 4, 6, 8,10 & 12. " 240 Round. With long handle in sizes 4, 6,8,10 & 12. " 201 Flat. With long polished handle in sizes 4,6,8,10 & 12. " 220 with curved-in nylon bristles, long handle - sizes 2,4, 6,8,10,&12.

Winsor & NewtonArtist's brushes with nylon bristles: Series 37 6" flat brushes in sizes 4,6,8,10 &12.

" 67 Long handled flat brushes in sizes 2,4,6,8,10 &12. " P G Short stubby brushes suitable for play groups in size 12 only.

Reeves Tynex filament Artist's brushes: Series 635 round in sizes 4,6,8,10 &12.

" 634 flat in sizes 4, 6,8,10 &12.

Golden Touch brushes: Series 619 Flat 10" handles in sizes 2 - 12.

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Paints. Messrs. Reeves have kindly volunteered the information that, as the materials which go into paints are many, our readers will appreciate the difficulty in tracing the method of manufacture of each one and they add that, although their oil colours are based on linseed oil, the water colours on gum arabic (also vegetable) and the pigments synthetically prepared, Reeves Oil Crayons contain lard and their Waterproof Drawing Ink is based on shellac (derived from an insect).

Lion Brushes. A low priced, small artist's brush with nylon bristles and plastic handles. Although designed for scholastic work, a professional artist tells us they prove very satisfactory for fine work. In sizes 2,4, 5, & 6.

Hamilton fc Co. make three types of paint and varnish brushes. No. 9250 in sizes 1, 2 , 3 & 4. No. 9255 in 3" and 4" only. No. 9500 " " 1", 2", 3" and 4".

ADVERTISEMENTS Please send to Secretary, 47 Highlands Rd., by February 1st for the next issue. Rate 2p. a word.

THE ENFIELD BOUTIQUE AND BEAUTY BAR. 123 Baker St., Enfield, Middlesex. (Prop. Eva Batt)

IN STOCK: All Beauty Without Cruelty and other humanely produced Toiletries, Soaps and Cosmetics from Vegecos, Chas. Perry, Alo, Faith, Jabley, Yin Yang etc.

YOU ARE WARMLY INVITED to sample, without obligation, the many vegan creams, lotions, lipsticks, perfumes etc.

SELECT FROM the attractive, moderately priced, beautiful Vegan Beauty Products (dozens to choose from), books and free leaflets - not forgetting the excellent Plus Chammy (which remains at its 1969 price!). Chosen with thought and love, all make excellent gifts.

AIso ,in stocKa^yailable..^-vegan artists', and paint brushes, charmingly

of

THE BOUTIQUE is 6 mins. walk from Enfield Town Stn. W8 'bus passes the door.

POSTAL SERVICE * * * * * * * * * * * * * * * * *

IF YOU CANNOT CALL, shop in comfort and with confidence from your armchair. Send large S. A. E. for Brochure and Price List as, for the convenience of distant friends, a speedy Mail Order Service has been introduced.

THE BOUTIQUE IS OPEN Monday, Tuesday, Friday & Saturday from 9.15 am - 5 pm (or at other times by appointment. Ring 01 363 2982).

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Vegans interested in self-sufficiency projects as full-time workers or as participants in work camps are asked to send details of experience, skills (if any) and availability. Ability to work hard essential. (Box. 87)

CENTRAL KINGSTON (Surrey). Unfurnished flat, well built, own front door, S/C bathroom, kitchen, W. C. Three large rooms 1st Floor, one above. Small garden back. Parking one car front. Will be redecorated. £750 p. a. exclusive. (Rates £128). Excellent neighbours. References required, financial and social. Nature Cure Clinic Ltd., 31 Nottingham Place, London W1M 3FE. YOGA CLUB, Vegetable Seeds: S.A. E. to 11 Laburnum Walk, Havering RM12 5RP.

BACK TO NATURE SKIN CARE. "7 Golden Oils" is just that - Avocado, Safflower, Sesame, Groundnut, Sunflower, Olive, Wheatgerm. Very economical, only a tiny amount is needed. Massage well into the throat and face, patting gently round eyes. Tissue off excess. Use daily as a moisturiser, for night care, to cleanse skin, also for dry areas on arms, legs, etc. Massage in a small amount until it disappears. "7 Golden Oils" contains vitamins E and A. Is great for men too, and children. 50cc bottle, attractively boxed: £1.91, 2 for £3.50, 3 - £5 or 4 - £6.75. All post free. UNICORN, 9 St. Martins, Stamford, Lines.

Cosy,feminine BOOTEE SLIPPERS cerise withsimulatedfurfullcollar - -.izes 3-8. £1.95. Nurses'shoes, ideal for any busy feet, slip-on, comfort lined, durable sole, repairable heel, sizes and half-sizes 2 to 8, roomy toe, £3.73. Prices include postage and VAT(UK). Also Mens'Vegan boots and shoes. State requirements please. Also rubber and plastics products, including sheeting, hose, ducting, matting, adhesives and compounds, foams, sponge, closed-cellular materials, bins, insulating materials etc. Home Counties Rubber & Plastics, 93 Hythe Hill, Colchester C01 2NH. Would the Jamaican Doctor

write this address regarding destroyed correspondence ? KILLING FOR FUN. That's what bloodsports are about - the needless and sadistic slaughter of our wildlife. The HSA uses direct, non-violent techniques to save the hunted animal. Our methods work. Hunted animals need your help. Details from: Hunt Saboteurs Association, P.O.Box 19, Tonbridge, Kent.

HOUNDS OFF OUR WILDLIFE;

Engelsk Kvinne (26), vegetarianer glad i dyr og Klassisk Musikk, vil skrive til en norsk mann eller kvinne. Box no. 86.

WANTEDAnyone able to continue working- a vegan garden in Sheerness, Kent. Box 88

ACCOMMODATION

DEVON. Ilfracombe -"Fairwynds" Vegetarian Guest House offers healthful holidays with natural whole foods, compost grown produce and home baking. Vegans are welcome. Elizabeth Burton, (V. C. A. member). Tel: 62085.

DUBROVNK. Animal lover offers hospitality in return for help in house and garden. Paying guests also welcome. Lowne, V . , Bukovca 1, Dubrovnik.

FOLKESTONE Holiday Flatlet for two. Self-catering. Comfortably furnished. Mrs.R.Allen, St. Francis, Tel: 0303.56327.

ISLE OF WIGHT. Marilyn and Terry, "Oatlands", Copse Lane, Freshwater, L O. W. Vegetarian cooking. Vegans catered for. Children welcome.

LOOE. Vegans and Vegetarians catered for. Children and pets welcome. Overlooking beach and town. Mrs. Pitt, Tregarland Guest House, East Cliff, East Looe, Cornwall PL13 IDE. Tel: Looe 3420.

NEWQUAY. Cottage accommodation over looking Newquay harbour for Vegans and Vegetarians. Bed, breakfast and evening meal. Miss Doney, Newquay, Cornwall TR7 1EZ

PERTHSHIRE. Brook Linn, Callander. Vegetarian and Vegan Meals carefully prepared and attractively served. Comfortable Guest House - near Trossachs and Western Highlands. Mrs. M. Choffin. Tel: Callander 30103(STD 0877).

SOUTHBOURNE-ON-SEA. "Reveil le", 7/16 Stourwood Ave . , Bournemouth, BH6 3PW. Tel: 0202/421279. Run by a dedicated vegan especially for vegans, but vegetarian would-be VEGANS welcomed and catered for. SAE for terms and details.

C O R N W A L L

"WOODCOTE", THE SALTINGS, LELANT, ST. IVES.

Tel: Hayle 3147.

Vegetarian/Vegan Holiday Centre

overlooking Hayle Estuary.

(C. H. and H&C in all rooms)

SPIRITUAL HEALING by arrangement .

(John Blackaller N. F. S. H.)

Brochure, etc., from

Vegan Proprietors

John & Miss Hazel Blackaller.

27

. wmr A am

To the best of our knowledge we are the only producers of pure apple juice made from organically grown apples without toxic or chemical sprays. No added chemicals or preservatives. We crush as we pick - no cold storage -no loss of flavour. And we supply nearly 1,000 shops all over the U. K. (over 100 in London alone). "CRANKS IN HEALS" serve only ASPALL'S Apple Juice and Cyder We can supply your health shop - ask them. Or you direct by B. R. S. Enquiries to - The Cyder House,

A spall Hall, Stowmarket, Suffolk.

Publications by the Vegan Society

W h a t ' s C o o k i n g ? s t m £ 1 5 0 post free

The unique cookery book by EVA BATT.

Over 250 vegan recipes plus valuable information and advice. Written with such clarity, humour and commonsense that it is a delight to

read and own. Stiff, shiny, wipe clean cover; ring back.

Ideal for a CHRISTMAS GIFT.

P i o n e e r s o f t h e N e w A g e soP . post free.

Accounts by 12 vegans of long standing on how they fared during the years. Both informative and inspiring - a great help to those setting out on the path to veganism.

V e g a n M o t h e r s a n d C h i l d r e n 35P. p o s t f ree.

Accounts by 12 vegan mothers on bringing up children the vegan way. Suggests a choice of successful diets. Invaluable for vegan parents.

F i r s t H a n d : F i r s t R a t e 40p. post free.

A recipe booklet for truly economical living. The second edition, now ready, has an extra section on self-sufficiency gardening.

"IN LIGHTER VEIN" by Eva Batt. - verses that amuse and yet stir to compassion. With its attractive illustrationsN

also by Jill Bennett, and shiny green cover - a most acceptable gift. 50p. plus stamp for 3ozs or preferably stamped addressed economy label.

' 'SALADINGS" by Mabel Cluer. An informative, well illustrated booklet on choosing and using the fresh foods around us to give variety and extra food value to any type of diet. Written and illustrated by the well-known demonstrator. A most suitable gift for all those wishing to economise whilst maintaining health and pleasure in eating - and that must be nearly everyone;

55p. plus stamp for 3ozs or preferably stamped addressed economy label.

Send this coupon with cheque, Postal Order or International Money Order to: The Secretary, Vegan Society, 47 Highlands Rd. , Leatherhead, Surrey. I enclose for

NAME. ADDRESS.

28

B E A U T Y WITHOUT CRUELTY

Fragrant Flower Creations FOR VEGANS . . .

PERFUME : ROSE PETAL SKIN FRESHENER AVOCADO SATIN LOTION : PINE FOAM BATH LOTUS FLOWER SHAMPOO : NAIL LAQUER

TOILET SOAPS : DEODORANT : HAND LOTION FACE POWDER & TALCUM

CUCUMBER CLEANSING MILK

Obtainable from Health Stores or Beauty without Cruelty Boutiques in:

L E E D S . L O N D O N . E D I N B U R G H . D U N D E E & S T A N F O R D (Lincolnshire)

THE PERFECT VEGAN FOOD

ITONA TVP (TEXTURED VEGETABLE PROTEIN)

Available in -Jib packs which, when reconstituted w i th water, make l i i b of nutrit ious vegan food. I t has excellent texture and biteabil i ty and comes in three varieties giving taste and particle size variation. I t gives 50 per cent protein at 6 per cent moisture and a fat content of only 1 per cent.

As well as being a staple for vegan diets, i t is also invaluable in ' change over ' diets and in influencing your meat-eating friends. This because Itona TVP is a food of great versatil ity and can easily, conveniently and inexpensively be used as a substitute for meat in many traditional meat dishes.

ITONA TVP FROM ALL HEALTH FOOD SHOPS

ITONA PRODUCTS LTD., LEYLAND MILL LANE, WIGAN LANCS.

CRANKS HeALTH FOODS William- flake Houfi-WarhaWStnit' bmdm Wl

35 CastU Strtti-^CjwUfcni' Siimy 13 Rj<s Stnet' Drtrtmi?utli>'Dnm 35 Hu|k Strtet- Trtn« 'Dnm

CRANKS IN HEALS. 196 T O T T E N H A M COURT ROAD, LONDON, W . 2

PLAMiL Vegan range:

PLANTMILK (dairy milk replacement)

DELICE (cream replacement)

SA-VREE (for savouries, soup base, sandwich spread)

CULINARY HERB PACK and ever popular CHOCOLATE

PLEASE place a regular order w i t h your HEALTH STORE to ensure these vegan products being in stock.

For l i terature (SAE please) wr i te :

PLANTMILK LTD. Plamil House, Bowles Well Cardens, Folkestone