THE VEGAN SOCIETY Founded November, 1944
Veganism is the practice of living on the products of the plant kingdom— to the exclusion of all animal foods—proceeding from a wide consideration of man's true place in nature. The objects of the Vegan Society are to provide in thought and practice for the advance of veganism, and to relate veganism to every aspect of creative co-operation between man and nature. President : Mr. JOHN HERON, urrey. Vice-President: Mrs. E. B. SHRIG y, Surrey. Honorary Secretary: Mrs. MURIEL D , Bromley, Kent. (RAVensbourne 2809). Honorary Treasurer: Miss WINIFRED SIMMONS, , London, N . W . I 1. Committee: Mrs. JEANNE ARNALDI, Mrs. SERENA COLES, Miss CHRISTINA HARVEY, M r . JOHN MOORE, M r . CHARLES PERRY, M r . JACK SANDERSON, Miss MABEL SIMMONS, Miss EDNA TOWELL, Miss ANN WICKER. Minimum subscription, which includes "The Vegan," 10s. Od. per annum, payable in January. Life Membership, £8 8s. Od.
THE VEGAN JOURNAL OF THE VEGAN SOCIETY
Editor: Mr. JOHN HERON, , Reigate, Surrey. Assistant Editor: Mr. JACK SANDERSON, , Lawrence Street, London, S.W.3. Advertisements: H. H. GREAVES LTD., 1 0 6 / 1 1 0 Lordship Lane, London, S.E.22. Published quarterly: Annual subscription, 5/- post free: single copies, Is. 3d. post free. Obtainable from the Hon. Secretary. BRANCHES OF THE SO
ES
YORKSHIRE.—Miss Stella Rex, , Garforth, Nr. Leeds MIDLANDS.—Mr. Don Burton, , Stratford-on-Avon, Warwicks. MANCHESTER.—Mrs. Ann E. Schofield, , Wythenshowe. SCOTTISH SECTION.—Miss Dina M. Sutherland, , Liberton, Edinburgh, 9. (Please communicate with your nearest Branch Secretary)
THE VEGAN Journal of the Vegan Society
Vol. XI
Summer, 1958
No. 1
EDITORIAL Food and Energy The origins of energy within us are extremely obscure. All we know is that the flow of energy through us is sustained by a variety of practices among which the most obvious are eating and drinking, breathing, sleeping and relaxing, exercise and movement. And the sensitive will also be well aware how our emotional, mental and spiritual states can radically affect the rise or fall of the tide of energy within us. As true health is simply a condition of sustained, exhilarating and creative energization, and as the attainment of health is the raison d'etre of the science and study of nutrition, it will be clear that it will be inappropriate to consider nutrition apart from the wider background of the diverse energy processes taking place within the whole human being. In its most general sense, energy may be described as the free force of the life that is everywhere present. But as we can relate ourselves to this life on several different levels of our being—from the deeply spiritual, through the mental and emotional, to the more external and physical—so the energy we tap on each level will be of a distinct and characteristic order. The spirit within us can relate to the primal life-power which is the Creator Himself. Hence the often extraordinary results that can be obtained through the practice of the art of divine or spiritual healing. But even in health the direct access of the spirit to the Great Spirit touches the very well-spring of human energization and fans into ever greater intensity the very spark of life itself. The mental and emotional processes of our soul life can equally stir up, maintain, dissipate or dissolve a variety of energies within us. On the emotional plane, think of the vital energizing effects of our emotional reactions to such things as success, being in love, pleasant and unexpected surprises, overcoming dangers or difficulties or obstacles, and so on. While on the mental plane, it is well known that to break through to some new and enlightening mental realisation, to engage in the stimulating discussion of elevating or exciting or interesting ideas, to practise creative and positive mental affirmation, or just to think originally and creatively, is to experience an extraordinary inflow of an energy higher than that which ordinary 1
physical activities bestow, and of a subtle and immensely enlivening kind. While when mind and feeling blend in creative activities of an artistic kind there is a particularly rich and harmonious higher energization of the human person. On the physical plane, the energy processes involved in sleeping, breathing, moving, eating and drinking, in relating ourselves to sunshine and fresh air, to the trees, flowers and fields of nature, are more obvious. But they are absolutely fundamental in that they provide, so to speak, the basic framework of more external physical energies into which higher, subtler and more refining energies can be received. The goal before us is clearly to receive higher energies from the harmonious interrelationship of our soul life and our spiritual life into the outer garment of more physical energies—which may thereby be transmuted, redeemed and refined so that they become the vehicle for the embodiment, expression and outward projection of high ideals. Is this all too fanciful? There seems little reason to think so. Vegans seek to lead a whole life, in which health is simply the outworking of a harmony of body, soul and spirit—each of which sustains the inflow of energies appropriate to its own level by activities expressing its true nature. A fully comprehensive and well-balanced vegan diet, attention to breathing, exercise, adequate sleep and relaxation, contact with the various forces of nature— these allow the physical vehicle to experience its own rightful inflow of energy. A full, uninhibited and expressive emotional life, in which the keynote is joy, cheerfulness, a creative sympathy for and interest in others, causes an inflow of invigorating and sustaining emotional energies. Mental optimism, positive attitudes of mind, the endeavour always to see the creative side of experience, contribute to generate those subtle energies which time and again renew the zeal for life and stimulate the will to increased activity. While cultivation of the spiritual life and of spiritual awareness generates within us the primal force of that spiritual energy by which all things ultimately move. Health has a shallow meaning unless it means the harmonious interplay of these different energy levels. Nor is health in this sense ever static, but is rather ever progressive, involving the very gradual transfiguration of the more exterior energies by the more transcendent. Similarly, nutrition can, in the long run, have little significance unless considered in relation to these energy transactions. Nor can the pronouncements of contemporary nutrition be considered as ultimate. As higher energies gradually work their way down to influence physical bio-chemical processes, we may expect that correct nutrition will be as much concerned with assessing, understanding and interpreting these higher energy influences as it will with making recommendations about dietary intake. Food and energy may indeed become twin aspects of one enlightened science. 2
JOHN HERON.
NUTRITION FORUM We are devoting this number of Nutrition Forum to a resume of the main ideas which arose out of the talks and discussions during the Second Vegan Nutrition Conference held in London on May 3rd and 4th this year. In his address on May 3rd, Mr. Jack Sanderson laid the foundations for the Conference in a lucid account of the anatomy and functions of the digestive system. And he pointed to ideas later to be brought forward in stressing that particularly concerning veganism, nutrition should be considered not only in relation to food, but also in relation to the whole question of energy intake and energy relationships. In the next talk, Dr. Franklin suggested that the true role of the food scientist lay in the development and preparation of easily assimilable foods, rich in readily available natural nutrients. Such foods, he indicated, would help to give the digestive organs a rest and to allow small functional weaknesses or functional gaps or overstresses in the digestive mechanism to adjust to normal, where such weaknesses or gaps have arisen through the rather tense, hectic lives that many have to lead in the thick of the modern world. After a period including such foods, the diet can be re-adjusted to include the greater bulk of raw, fibrous salads, fruits, and the whole grain cereals, etc. He also referred to the very important fact that bio-chemists are now discovering that certain chemical changes come about or are enabled to come about in the human body through an intermediary association with certain higher energy levels. This again brought the Conference round to the important point of the significance of the energy question in relation to nutrition, and to the part that energy relationships play in influencing and effecting biochemical processes. This theme was entered into much more fully on May 4th. In his talk on this day, Mr. Sanderson gave a comprehensive survey of the whole energy background to the practice of veganism. He suggested that the idea of the energy body or the subtle body interpenetrating the physical vehicle might provide a deeper key to understanding the energy processes that underlie both health and metabolism. The evidence of extrasensory awareness and perception strongly pointed to the existence of such an energy body, while biochemical science in certain fields was already leading toward the fringe of such a concept. He suggested that energy comes to us in three ways. Through sleep, when the physical body is, as it were, recharged from higher energy levels through the intermediary of the energy body; hena* the capacity of sleep to refresh and restore even when no food has been taken. Through the metabolic release of the potential energy stored in the products of the plant kingdom, and particularly through the direct absorption of the energies of fresh, raw plant 3
foods. And through a direct relationship during waking hours between the energy body and higher energy levels. The importance was stressed of a complete nutritional basis, including essential trace elements, minerals, vitamins, amino acids, etc., for energy transactions. But at the same time it was pointed out that tensions on the emotional, mental and even higher levels of the personality can inhibit and adversely influence the harmonious and uninterrupted flow of energies through the energy body. Hence while sound diet was important to provide a foundation or basis for the full influx of higher energies, at the same time it was even more important to ensure that all levels of man's being were harmoniously related through the full expression in one's daily life of such a basic spiritual principle as " to love others." The outward expression of love, as well as the primary virtue of its effect on others, has the secondary effect of causing a rhythmic flow of energies within the energy and physical bodies, thus making for a beneficial effect upon metabolism and the greatest use of available nutrients. During the discussions in the later part of the afternoon, the very suggestive implications of the above ideas were talked over in greater detail. It was agreed that the practice of veganism was very closely related to this more comprehensive approach to nutrition, and that vegan nutrition, with its necessary accent on whole food, liberal use of raw food, variety of plant protein foods, should nevertheless be raised above the purely materialistic level and seen in relation to the higher energy intake of the human being. It was agreed that the approach to the question of energy relationships should be tentative and non-dogmatic, to be made more in the form of provisional hypotheses bridging between the higher teachings available on the subject and the personal experience of vegans. Some of these hypotheses, then, were as follows: the existence of the energy body in man ; the existence of higher energy levels which nevertheless interpenetrate the physical body and through the intermediary of the energy body can influence physical processes; the latent capacity of the energy body to have direct access to higher energy levels thus making man somewhat less dependent upon purely physical activities for his energization ; the possibility that the effect of higher energy levels on the physical body would be that a much wider range of nutritional synthesis could take place within it, more than has hitherto been thought possible, thus making proper nutrition as much a matter of correct energy intake as of correct dietary intake ; the possibility that there can take place the direct absorption by the physical body (via the energy body) of nutrient substance materialised or condensed directly out of higher energy fields. And so on. It was acknowledged that these ideas were somewhat adventurous and exploratory and in some cases hypothetical, also that sight must never be lost of the basic importance of providing for sound and balanced nutrition on the physical plane. Nevertheless the whole tone of the Conference revealed that they provided 4.
a highly suggestive and fruitful background of thought in relation to which a progressive understanding of vegan nutrition might creatively expand. FOOD NEWS SURVEY Central Food Technological Research Institute, Mysore, India Malnutrition is widely prevalent in India, where the masses are chronically underfed, their diets being deficient both in quality and quantity. Animal milks are in extremely short supply, the per capita consumption being only about 5 ozs. For these reasons the above Institute has been for some years engaged in the very important development of protein-rich, nutritionally balanced foods of vegetable origin, using readily available raw materials. Details of some of these foods follow. Indian Multi-Purpose Food This is prepared from lightly roasted groundnut meal (75 parts) and lightly roasted Bengalgram dhal (25 parts), and is fortified with vitamins (thiamine, riboflavin, vitamins A and D) and calcium phosphate. Dhal is a pulse widely consumed in India. The multipurpose food contains some 40 per cent good quality, well-balanced protein; and the Institute suggests that 10 teaspoons of this food will supply the adult with about a third of his daily requirements of proteins, vitamins and minerals. The chemical composition per 100 g. is as follows: moisture 6.8 g., protein 41.9 g., fat 8.5 g., ash 7.0 g., carbohydrate (by diff.) 35.8 g., calcium 0.665 g., phosphorus 0.820 g., iron 5.1 mg„ thiamine 1.3 mg., nicotinic acid 14.0 mg., riboflavin 3.0 mg., vitamin A 3000 I.U., vitamin D 300 I.U. It is envisaged to have initially a plant producing about 5 tons of the food at the Institute in Mysore. This will be followed up by the establishment of nine similar plants in different parts of the country. The multipurpose food will be distributed at cost price through the Meals for Millions Association of India—a humanitarian organisation started recently under the Presidentship of the Union Minister for Agriculture. The marketing cost will be a little over one penny per serving of 2 ozs. Vegetable Milk Curd from Groundnut This product has been produced on a semi-large scale for some seven years at Mysore and has been distributed to the public and to catering establishments. It has become popular because it has a pleasant flavour and taste and is relatively inexpensive. Consumer trials on a wide scale have shown that it is attractive, palatable and easily digested. It is sold regularly to hotels in Mysore. Extensive researches (states the Institute) over a period of seven years have shown that the curd is nutritionally balanced and wholesome. The groundnut undergoes the following 5
processing: decortication; roasting, removal of cuticle and damaged kernels ; pulverisation ; dilution, mixing and filtration; steaming; cooling, fortification with minerals and vitamins ; homogenisation; souring—which gives the final curd. It can be used m the form of curd or buttermilk and in various dietary preparations. The chemical composition of the vegetable milk curd compared to cow's milk curd is as follows: (vegetable milk curd figure placed first) protein 3.00 per cent - 3.30 per cent; fat 5.20 per cent -3.75 per cent; carbohydrate 3.07 per cent-4.85 per cent; ash 0.80 per cent-0.72 per cent; total solids 12.07 per cent -12.62 per cent; calcium (mg/lOOg) 110-110; phosphorus (mg/lOOg) 10270; iron 1.47 mg/lOOg 0.2-0.5 p.p.m. The thiamine, riboflavin, nicotinic acid, ascorbic acid, vitamins A and D content is higher in the vegetable milk curd than in the cow's milk curd. One pound of decuticled groundut kernel yields on average 8 lbs. of curd having the above composition. Soy Sauce This has recently been developed. It provides high class protein in predigested form which could be readily assimilated even by infants and invalids. It is a dark, reddish brown, clear liquid, having a fine aroma and a characteristic piquant and saline taste. It is used for soups, sauces, gravies, savoury preparations, sandwich spreads, salad dressing, seasoning vegetables. It has been used by poor and rich alike in China since times immemorial (it is claimed that the secret of Chinese health lies in the consumption of large quantities of soy sauce). It now has an extensive market in the U.S.A., but is practically unobtainable in this country. Analysis of the Institute's product: (grams per 100 milli-litre) total solids 38.0 sodium chloride 18.0, total ash 20.0, protein equivalent (N x 6.25) 7.5, amino nitrogen 0.7, carbohydrate (as glucose) 5.0. Other Soya Products These include a Marmite-like paste and a food called Aninel, both of which are protein-rich pre-digested foods. The Institute is essentially a research organization and once having developed products such as these hands them over to the food manufacturing industry for commercial manufacture. A NEW LEAFLET A new four page leaflet has just been published by the Vegan Society. The full text is incorporated in this issue of THE VEGAN under the title of " The Reasons for Veganism." The purpose of the leaflet is to give a comprehensive survey in succinct and easily digested form of the many reasons underlying the adoption of veganism. It is for free distribution. Please contact the Secretary or Editor for supplies. 6
THE REASONS FOR VEGANISM In the Declaration of the Vegan Society, veganism is defined as follows: " Veganism is the practice of living on the products of the plant kingdom—to the exclusion of flesh, fish, fowl, eggs, animal milk and its derivatives—proceeding from a consideration of the following: (a) Aspects of design in man and nature. (b) A reformed relationship of man to other living creatures. (c) The most efficient use of the fertile potential of the earth. (d) An enlightened concept of health. (e) The spiritual and ethical development of man." Vegan diet includes the very wide range of the edible products of the plant kingdom: fruits, nuts, grains, seeds, herbs and vegetables of all kinds. The purpose of this leaflet is to set out in a compact and readily available form some of the main reasons underlying the adoption of this diet. They are presented under the five headings given above. I.—Aspects of Design in Man and Nature (1) Comparative anatomy reveals that man in his physical structure was originally formed a frugivore, designed to live on the all plant diet. (2) The science of nutrition reveals that the plant kingdom contains within its vast edible compass all the nutritional factors that it is necessary for man to obtain from his food. (3) Flesh is appropriate food only for those animals anatomically designed to be carnivorous. (4) Milk is appropriate food only for suckling mammalian young, clearly intended to be taken direct from the mother at blood heat without exposure to light or air, and to be entirely discarded after weaning. Man alone among mammals breaks this primary biologic law, and as a result often has to pay dire consequences (see below under IV). (5) The different (mammalian milks are not jintended to be interchangeable: the milk of each species has a distinct bio-chemical composition specifically adapted to the nutritional needs of that species. The differing proportions of calcium, protein and other factors in human milk and cow's milk reveal this. (6) It is doubtful whether the psychic properties of animal milk are suited to the needs of the human young. Would we place a child to the dug of an ass, a goat, or a cow? (7) Eggs are designed by nature to meet the needs of the embryonic chick, not of man. II.—A Reformed Relationship of Man to Other Living Creatures (1) Man, it may be suggested, is appointed the beneficent guardian of the animal kingdom, to assist in its evolution and to respect the innate dignity of its species, not to indulge in its 7
exploitation for the gratification of his own unnatural appetites. The principle of reverence for the sanctity and unity of life does not permit the abuse of the life of sentient creatures as a source of human food. To slaughter animals for flesh food is a violation of this principle. (2) Milk production equally violates the concept of reverent guardianship since it involves: (a) The sustained exploitation of animal motherhood through the repeated imposition, at man's will, of pregnancy and calf-bearing upon the cow, in order to stimulate the mammary glands to produce milk which nature intended for the calf but which man appropriates for himself. (b) The separation of the cow and her new-born calf, in order to permit the diversion of the milk to humans. It is doubtful whether man has the moral right to deny the joys of motherhood to any sentient creature. (c) Selective breeding and unnatural feeding to produce heavy milkers and prolonged lactations: tending, with the continuous calf-bearing, to cause disease, devitalization and premature ageing. (d) The inevitable slaughter and disposal on the meat market of all worn out older cows whose milk yield is no longer showing a profit. No dairy cow is able for economic reasons to live out its life-span. (e) The slaughter at birth, for veal, or after a period on the fattening farm, for beef, of all the unwanted bull calves. Taken together these points reveal a complete disregard for the right of the species to express the proper nature of its being. (3) Egg production similarly involves: unnatural feeding and selective breeding in order to produce heavy layers; perverse methods of laying stimulation (the battery system, etc.); the unavoidable necessity to slaughter the old insufficiently productive hens and the unwanted cocks. There is again no respect for the dignity of the species. (4) It can be shown that to breed animals for any type of animal food necessitates continual and ruthless slaughter as the only means of keeping fhe situation economic and manageable. (5) On the purely economic plane, man has involved himself in a great bondage of labour, which could usefully be employed for a diversity of more creative purposes, through the necessity to house, care for, exploit, transport and slaughter the thousands of millions of food animals he has caused to be born. As a contribution to the liberation of his own economic life, he needs to dispense ultimately with animal husbandry in its present form. III.—The Most Efficient Use of the Fertile Potential of the Earth (1) Seventy per cent of the world's population of some 2f million is ill-fed. There is now a serious world food shortage and the world's population is rapidly rising, indicating increasing difficulties 8
ahead. Yet 75 per cent of the earth's fertile land is reserved for the needs of an immense food-animal population, which, poultry included, is much larger than the human population. These foodanimals eat six to eight times as much as man, yet return in the form of meat, milk and eggs only a small fraction of the large quantity of food they consume direct from the plant kingdom (a year old sheep will have eaten some ten times as much as its own body weight). Livestock, dairy and poultry farming, then, involve an extremely wasteful and inefficient use of the earth's fertile potential, considering the chronic world food shortage and the expanding population. (2) It has been suggested that the area of land required to produce food for one person for one year is as follows: 1.5 acres for a flesh diet; 0.5 acre for a vegan diet. This is because the earth can produce very much more nourishment for man in the direct form of plant food than it can in the indirect form of animal food. The world average of land farmed at present is about an acre per head. Even without an increase on this average, the 0.5 acre required for vegan diet would give a considerable margin for the needs of rising populations, while providing amply for all present needs. But a flesh diet, with its 1.5 acres, means that the smaller proportion of the world's population who are able to adopt it fully take a grossly unjust share of the productive land available. In England, Scotland and Wales, the area farmed is 0.55 acres per head: sufficient to provide for a vegan diet, but not for a flesh diet —hence, half our food must be imported, while people in other lands still sometimes go hungry. (Lacto-vegetarian diet, based upon slaughtering, is a by-product of flesh diet, and cannot seriously be envisaged as an ultimate solution to the world food problems.) (3) In view of all the above facts, veganism is put forward as a matter of prime humanitarian concern for the welfare of our fellow human beings and of future generations, a concern which is related to immensely urgent and practical issues. IV.—An Enlightened Concept of Health (1) Health that is compatible with the dignity of man's true stature should be independent of a parasitic relationship with the animal kingdom; free, that is, from a supposed need to exploit and harness animal life to build up animal foods. (2) Health in this higher sense may be described as the physical effect of harmonious and properly adjusted relationships between body, soul and spirit, between man and his fellow man, between the individual and the natural elements as experienced through vegan diet, exercise, breathing, etc. (3) Health through veganism may also be related in a particular way to the human potential for access to higher energy levels, with their powerful influence on the processes of metabolism, since it would seem that the all-plant diet is particularly conducive to receptivity at these levels. (4) While all animal foods may appear to have certain nutri9
tional advantages, it must be clearly faced that they have, equally, very definite disadvantages. For once separated from the living, protective bloodstream that brings them forth, they are a natural prey to bacteriological contamination. Milk is an excellent culture medium for bacteria; flesh food with its toxic content, putrefies rapidly; eggs are a well-known breeding ground for various microorganisms. Ill-health and disease conditions may often be traced to these foods as a contributory factor. (5) The animal fats in milk, meat and eggs are seriously deficient in the essential fatty acids and contain appreciable quantities of a harmful isomer, cholesterol: a dual fact, which, it has been suggested, may have a considerable bearing upon the increase of the degeneracy diseases in those countries where animal foods are widely consumed. (6) Partly owing to the unnatural practices involved in their exploitation, disease is widespread among food animals. Some animal diseases are communicable to man through meat, milk and eggs. But even where the diseases are non-communicable, many will still prefer not to use the flesh or by-products of a diseased creature. V.—The Spiritual and Ethical Development of Man (1) The penetration of the spirit-principle into the life of the individual and the relationship between the individual and higher realms of consciousness can be influenced by the food we eat. The psychic properties of animal foods, reflecting the instinctual animal nature, probably tend to align themselves with the animal nature in man and to cloud over the receptivity of the outward personality to the interior life of the spirit. It may be suggested, however, that the radiant sunlight energies of fresh plant foods seem supremely adapted to attune the physical vehicle, the brain and hence the outer consciousness to the indwelling spirit. (2) Man's wrongful domination and abuse of his power over animals cannot but leave him with a moral taint, a spiritual bondage, an unconscious guilt complex, and suppressed mental and emotional sensibilities, all of which may impede to a greater or lesser degree his higher development. There are also the moral consequences for the many of causing a few to spend their lives engaged in the acts of slaughter and exploitation. (3) It is possible that war in human society may stem in part from making the slaughter of animals a principle of human existence. Can there be much hope for true peace unless man applies the principle of non-violence in the procuring of his daily food? (4) Similarly, we may ask whether the widespread production and use of dairy products, based upon the sustained abuse of the sex functions of animals, does not have some occult and disruptive reflex into the instinctual life of mankind. Published by THE VE write the Hon. Secretary,
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For further information please Bromley, Kent.
THE PEANUT H . - C H . GEFFROY
This plant, whose fruit is well known to all, has one of the most curious peculiarities of the vegetable kingdom. As soon as its yellow flower, striped with red, has withered, the long stalk which carries it bends toward the soil in order to bury the fertile ovary. The latter disappears further as it grows, until the fruit, fully mature, is found at a depth of 5 to 6 centimetres. It is to this phenomenon that the peanut owes its other name of " groundnut ". Up to the beginning of the nineteenth century, this plant remained just a foreign curiosity in Europe. In 1808, a writer named C. S. Sinnini, devoted to it an important treatise, well documented and decked out with quaint speculations wherein one can recognise the rather naive sentiments of the authors of that period. Dr. Leclere tells us in his " Fruits of France and Her Colonies," that Sennini, having painted an apocalyptic picture of America, with its immense lakes, vast prairies, torrential rivers raging with deafening roar over enormous boulders, diluvial rains and furious storms, describes to us the peanut fearing to entrust its fruits to such a troubled climate, and thus having the foresight to bury them in the bosom of the earth. " Who knows," he wrote, " whether this plant, having only to fear the terrible conditions which threaten it in its native country, would not, after long cultivation in our own climate, adopt the manner of related plants and produce its fruits aloft upon its stems ". The prophecy of the good Sennini, adds Dr. Leclere, has not been fulfilled : though the progress of civilisation has indeed tamed the wild Americas, covered the prairies with a plague of erosion, transformed the lakes into sophisticated bathing beaches, still the peanut plant persists as before in burying its fruits in the earth—more deeply, perhaps, to screen them from such disagreeable sights . . . The peanut is one of the principal riches of Senegal, where it has spread in profusion since 1848, and whence it is exported annually in tens of millions of tons. One part of the crop is used for making oil—which used to be obtained by grinding on a millstone or between two cylinders, the resulting pulp being subjected to pressure. The first cold press supplied the edible oil, pale yellow in colour. A second press, hot this time, gave a brown and muddy oil, kept for industrial usage. It is almost impossible to-day to find, in ordinary business, peanut oil from the first cold press : the development of industrial techniques has driven the manufacturers to extract the oil by means of benzine solvents, a method which increases output considerably. The solvent is afterwards evaporated, all traces of it neutralised, and the oil is then refined so that it loses its most precious properties. 11
It is for this reason that " La Vie Claire " has revived the old process of extraction for the peanut oil, which it distributes through the Health Food Stores it controls (in France.—ED.). The food value of the peanut is very high, as the following table below shows (after Balland) :— Madagascar Peanut Water, 5.40 per cent; Carbohydrate, 17.11 per cent; Cellulose, 1.90 per cent; Protein, 27.24 per cent; Fat, 45.90 per cent; Mineral Salts, 2.50 per cent. The proteins of the peanut are composed of globulins which include amino acids that complement to advantage the amino acids contained in cereals. In a note submitted in 1929 to the Academy of Medicine, Maurice Boigey considers the peanut to be an essentially reconstituting food, fitted to renew our tissues, a given weight of it being more nourishing than the same weight of meat. Perrot points out that there is in the kernel of the peanut, in addition to a quantity of oil varying from 36 per cent to 45 per cent and 11 per cent of carbohydrates, 24 per cent protein. The use of peanut butter has long since spread to the U.S.A., where the use of this pleasant, wholesome and nutritious food has been repaid with interest. Consumption in this country amounts to 1,500,000 hectolitres in this form—used almost entirely in making sandwiches. As for the oil extracted from peanuts, only that from the first cold press is edible, when it is taken from healthy and unfermented fruits. Afterwards, the oil-cakes, when heated and pressed again, give an oil of inferior quality which should only be used in soap manufacture. Finally, as there always remains with these methods some oily matter in the residues, this is totally removed by the use of solvents, and in this case the oil thus extracted is acid. It is then neutralised by means of alkaline substances. It is sad that as a result of commercial competition, in order to keep the cost price down and to meet the great publicity budgets of certain firms, oils of the second press and even oils extracted by solvents have been distributed for human consumption. These oils, in order to be used as food, have to be refined, clarified and neutralised by steam or chemical agents : soda, lime or solutions of ammonia. For only peanut oil from the first cold press, unfiltered, possesses the extraordinary curative power, described by American workers, in cases of stomach ulcers. In the book mentioned above, Dr. Leclere gives a recipe for soup which he collected in Senegal. Cook three spoonfuls of decorticated millet and one spoonful of tapioca in one litre of vegetable broth; after 20 minutes' cooking, add three spoonfuls of 12
ground peanuts, three spoonfuls of chopped onions and a knob of vegetable butter. Salt and cook for a further 10 minutes. The same author gives the following salad recipe. Place at the bottom of a salad bowl 3 spoonfuls of grated raw carrot and the same amount of ground peanuts. With this is needed some salt, nutmeg, vinegar (or lemon), and oil; mix well together. It only remains to add this mixture to any seasonal salad and stir in thoroughly. The peanut puree, obtained by grinding the kernels between two marble cylinders until a buttery mass is formed, is to be recommended for its fine and delicate flavour and for its digestibility—on condition, evidently, that the use of it is not overdone. Dr. Leclere advises tubercular patients to use it in the form of sandwiches prepared by spreading a layer of it on two slices of wholewheat bread, between which one puts several salad leaves, fortified with chopped garden cress, some chervil or some tarragon. One could equally prepare it in the same way with raw spinach leaves. The same puree, sweetened with raw sugar, makes an excellent preserve of good flavour, when the peanuts are simply stewed and not roasted. (Translated by J.H. and reprinted, by kind permission, from " A Table! ", March, 1957. This is a monthly review published in Paris by Monsieur H.-Ch. Geffroy, and sent free of charge to subscribers to " La Vie Claire ". Its purpose is to educate and protect the consumer.) Editor's Note.—In his article "Oleaginous Seeds" in the Winter, 1953, issue of The Vegan, Teofilo de la Torre, N.D., O.D., referred to the value of the peanut. " Even the humble peanut," he wrote, " is high in . . . precious amino acids, especially in cystine ". And he reminded us that experiments have shown that a mixture of peanut flour and wheat flour is superior to meat as a growth producer and promoter of reproduction. A further suggestion for the use of peanuts, is that they should be milled and taken together with dried fruits and cereals for breakfast. PEANUT AND STRAWBERRY CREAM
1 large cup of ground peanuts | cup of fresh strawberry juice 1 dessertspoon of honey (or substitute) Beat all ingredients together, pour into little glass dishes and decorate with small whole strawberries. 13
PREPARATION OF GROUNDNUT MILK The method, given below, for the preparation of groundnut milk has been standardized at the Central Food Technological Research Institute, Mysore, and is reprinted here, with grateful acknowledgment, from their Home-Scale Substitute Food Series, Leaflet No. 3. PREPARATION OF GROUNDNUT MILK
1. Removal of husk—This can be done by hand or decorticator. 2. Selection—Select good mature kernels (seeds). 3. Removal of cuticle (red skin)—Soak in hot water for 5—10 minutes or gently heat the kernels in a pan for about 5 minutes and cool. Rub mechanically to remove the cuticle. 4. Pasting—Prepare a fine paste using a stone grinder and stir it up with water (4 times the weight of the kernels). 5. Filtering—-Strain the contents through a mull cloth to get a milk-like emulsion. Keep the residue for other uses. 6. Addition of lime water—Add about 1 lb. of saturated lime water, slowly and with constant stirring, to every 4 lb. of the emulsion. The correct quantity of lime water will give a very faint yellow colour to the milk. 7. Steaming—Heat the emulsion to boiling and pass steam through it for about 45 minutes when the characteristic nutty flavour will be completely removed. 8. Cooling—Cool the milk by immersing the vessel in a tank of cold water. 9. Stabilization—Dissolve 1 gm. of sodium citrate in a small quantity of water and add the solution slowly, and with stirring, to 1 lb. of milk. 10. Addition of water and sugar—To the final product, add extra water to make 6 lb. of milk for every pound of groundnut kernels taken. Add sugar according to taste (usually 3 per cent). Nutritive value—The proteins of groundnut milk are 80 per cent as good as those of cow's milk and the milk is a good source of some vitamins of the B group. Other Preparations—Curd* and other preparations can be made from the milk in the usual way. The residue can be dried and mixed with wheat flour for making biscuits, etc.
•For the preparation of sour curd of good texture and aroma, add 1 per cent of invert sugar to the unsweetened groundnut milk.
14
D. C .
A VEGAN ICE CREAM DESAI, Vice-President, the Vegan Society of India
1 ripe coconut (not dry copra) 32 pistachio nuts 16 almonds Sugar, jaggery or treacle (as preferred} 16 cashew nuts A pinch of saffron or a drop of vanilla to taste (Quantities for two persons)
1. Break the coconut into two halves. Grate the coconut fine with any hand grater. Squeeze the gratings through a strong, thick and coarse cloth (such as Khaddar) to get the milk. If a hydraulic press or hand-lever squeezer-cum-strainer is available, it may be used to advantage. 2. Make syrup from two to three ounces of sugar or jaggery as required, by heating with a little water till dissolved. 3. Soak the almonds and pistachios in warm water and peel off the skin. Split the cashewnuts and remove insects if any. Wash all riuts thoroughly. Remove bitter almonds if any. 4. Pour the syrup and milk with half a cup of water in the goblet of an electric liquidizer or kitchen mixer and start it. Add the nuts, two tablespoonfuls at a time until the whole is emulsified. This may take about two to three minutes. Add saffron or vanilla and run the machine for another minute. 5. Pour out the contents from the goblet into an ice cream tray of your refrigerator. Place the freezer control on " high " position. The ice cream will be ready to serve after about half an hour to one hour according to season and consistency desired. (Note—A rotary hand freezer always makes very smooth ice cream of better texture than the refrigerator.)
HUMANE COMMODITIES Appleford Ltd.; 148 Landor Road, S.W.9. Cider Vinegar, Crude Black Molasses and Sesame Snaps are vegan. Sesame Snaps are made according to an old Polish recipe and contain sesame seeds, brown sugar and glucose. A oz. packet sells at 1/- and is a truly delightful sweetmeat. MapletCMis Nut Food Co., Ltd.; Liverpool 19. In addition to the products already mentioned in the Vegan Trade List, Pomamalt and Maple Syrup are both vegan. Pomamalt is a new dietetic health food containing malted barley, apple and beetroot juices and no preservatives. It makes a delicious drink. Almond Cream is available once more in 8\ oz. and 11 oz. jars at 5/6d. and 7/3d. respectively. 6 lb. tins are also available at 55/6d. per tin. 15
PLANTMILK NEWS Reprinted, by kind permission, from Bulletin No. 5 (May, 1958) of the Plantmilk Society. THE FIRST BRITISH INFANT PLANTMILK
By the time of the next Annual General Meeting of the Plantmilk Society on October 4th, a pioneer British plantmilk may be on the market. It will be a development of the experimental soya-based plantmilk which, as reported in our last issue, played a vital part in saving the life of a baby. Babies who suffer from galactosaemia cannot tolerate animal milk and have often died because no suitable alternative was available. In the particular case referred to above, the baby was at first fed with American plantmilk, of which a small supply was available. The baby was then given an experimental British product which has been greatly improved and modified in the light of experience. The baby has now been successfully fed for several months with this British product, which has also been given to other babies suffering from the same illness. One of these babies was born in Germany to the wife of a serving British soldier. When galactosaemia had been diagnosed in the baby a telephone message was put through to England and a supply of the British plantmilk was sent at once to an airport and flown out to Germany. Further supplies have since been sent to the baby, who is making satisfactory progress. As a result of these promising developments the makers of the British plantmilk have decided to give it a trial on the market in powder form. It is estimated that the cost of liquid plantmilk made from the powder will work out at about a shilling a pint. This is a little higher than the cost of cow's milk. However, the plantmilk will be a better source of vitamins and other nutritional factors. The British plantmilk, which among other vitamins contains vitamin B , has been developed mainly from the point of view of providing an alternative food for babies and others who exhibit varying degrees of allergy to animal milk. However, its suitability for ordinary domestic use is also a factor in which the Plantmilk Society will take an interest. In this respect, a period of trial by a number of housewives willing to give it a thorough testing will be of value. The liquid plantmilk produced by emulsifying the powder thoroughly with hot water is milk-like in appearance and can be used in tea and other beverages, and for such uses as making custard. In respect of these purely domestic uses, however, it does not yet reach the standards of the American plantmilks, which have many years of experience behind them. Nevertheless, it affords a starting point, and it is in the nature of such things that improvements follow upon experience and the lapse of time. The Plantmilk Society welcomes this new enterprise and congratulates those responsible for the skill and perseverance which 16 12
have gone into it. In particular, we are pleased that there is a link between the manufacturers and the Society, in that the director of research at the firm's laboratories is also, in his private capacity, a member of the Society. The Society will do all it can to assist in the development of this enterprise. Further particulars will be circulated as they become available. Leaf Protein. The experiments conducted for the Society into the possibility of utilising leaf protein as a basis for a plantmilk have been suspended for the time being in order to await the availability of a greater variety of raw material. As earlier reported, Dr. H B. Franklin has succeeded in producing a white curd from leaf sap, but the raw material available has been extremely limited owing to the season. As the year advances and a greater variety of leaf becomes available, the experiments will be renewed. This decision was taken after consultation with Dr. N. W. Pirie, Head of the Biochemistry Department at Rothamsted. In connection with the white curd produced by Dr. Franklin's experiments, Mr. Pirie states that the amino acid make-up would be similar to that in the main proteim coagulum prior to the process which results in the white curd. Other Plantmilk Projects—As reported in earlier editions of Plantmilk News, efforts are being made in various parts of the world to produce plantmilk from a variety of basic sources. In reply to a letter from the Plantmilk Society, Dr. Cyrus E. French, Chief of the Expanded Nutrition Programmes being carried out by the United Nations Children's Fund, with headquarters in New York, states " UNICEF has for some time been interested in developing indigenous sources of good quality plant proteins in underdeveloped countries, particularly for substituting milk in the diets of infants and pre-school children. The Soybean milk plant in Indonesia is now producing a product called Saridele, which is quite similar to the American Soyalac." UNICEF is also experimenting in other countries with such basic raw material as cottonseed, groundnut, coconut copra, sesame, and sunflower. Possibly some of these products will not be consumed as plantmilk, but incorporated into other foods. The work is supported by the Rockefeller Foundation as well as by UNICEF. PRELIMINARY NOTICE
The third Annual General Meeting of the Plantmilk Society will be held at Friends House (Room 17), Euston Road, London, N.W.I, on Saturday, October 4th, 1958, at 2.30 p.m. At this meeting it is hoped to give further news of the pioneer British Plantmilk. The Plantmilk Society is a voluntary association of individuals of a satisfactory alternative to animal milk for . Secretary and Treasurer: Mr. L. J. Cross, Uxbridge, Middlesex. Minimum subscription, mber 1st: five shillings. 17
THE VEGAN SOCIETY OF INDIA It is proposed to form the above Society, if sufficient response is received from persons with a heart full of compassion for all living beings and in whom the flash of intuition and the spontaneous urge for abstention from all animal products arises. The following office-bearers have agreed to serve the Society in an honorary capacity, until the first elections take place after proper consolidation. adequate membership and registration of the Society: — Patron SHRI PURUSHOTTAMDAS TANDON Ex: President, Indian National Congress, New Delhi. President RAJADHARMA PRASAKTA SHRI A . S. R . C H A R I , B.A., B.L., Retd: High Court Judge, Mysore, Bangalore. Vice-President SHRI D . C . D E S A I , B.E., I.R.S.E., M.I.E.(IND.), A.M.I.STRUCT.E.(LOND.), F.P.W.INST., M.R.S.H.(ENG.)
Govt. Inspector of Railways. Bombay Secretary SHRI J A N A R D A N P R A S A D , Patna. The Vegan, a quarterly magazine published in England, will be supplied free to all Members of the Vegan Society of India, who pay a subscription of Rs. 5/- per annum. The objects and activities of the Society will be as under: (a) To promote a rational understanding of scientific veganism by publishing literature giving scientific data based on Physiology, Anatomy, Pathology and /Etiology of diseases. (b) To promote universal love and kindness to all living beings (human or animal) by publishing literature on the spiritual aspects of veganism under the title of " Religion of Compassion." (c) To advise Members on the practical aspects of veganism by publishing data and a list of manufactured articles which are free from animal products. The Editor of The Vegan has a small supply of the following literature by Mr. D. C. Desai for free distribution : The Philosophy of Compassion. Fifty Years in Retrospect. Symphony of Compassion (A Collection of Poems edited by Mr. Desai). The Prayer of a Compassionate Vegetarian.
18
NEWS AND ANNOUNCEMENTS The Second Vegan Nutrition Conference This was held on May 3rd and 4th this year in London, at the Friends' International Centre, 32 Tavistock Square, W.C.I, and at the Vegetarian Restaurant, 12 Earfs Court Road, W.8. The attendance was relatively small but alf present were actively interested in the theme of the Conference —which was to work out an approach to the basic principles of vegan nutrition. The principal speakers were Dr. H. B. Franklin and Mr. J. Sanderson. A resuin6 of the main trends of thought arising from the Conference is given in " Nutrition Forum" in this issue. The programme included demonstrations of vegan food preparation by Mrs. Muriel Drake, Mrs. Serena Coles and Miss Christina Harvey. And on the evening of May 3rd, we were delighted by films of India and the I.V.U. Congress there, presented to us by Mr. Stanley Brown and Miss Mildred Carpenter, to whom go our grateful thanks. British Vegetarian Youth Movement: Holiday Plans August 2nd—17th: B.V.Y.M. tour of Europe, covering parts of Belgium, Luxemburg, Germany, Switzerland and France. Four days will be spent at the International Youth Congress in Germany, and a special rail party will be organised for those who wish only to attend t approximately £25. Enquiries and bookings sho stamped addressed envelope to Bernard Colvin, London, N.W.2. Please state date of birth. The Young Vegetarian The monthly magazine of the British Vegetarian Youth Mo - per year, including postage, from The Editor, London, N.W.2. Free to members of the B ms available from the General Secretary, " Rothay Bank," morland. Subscription 5/- per year. Age limits: 12—35 years. But no age limits for readers of The Young Vegetarian. Mr. Wright Miller We record with regret the passing early this year of Mr. Wright Miller, at the age of 86, at a nursing home in Paignton, Devon. He had been a practising vegan for very many years and an active and vigorous supporter of the vegan way of life. He was an ardent exponent of food refoim veganism, growing his own food and baking his own wholemeal bread. And he had always enjoyed excellent health until after the death of his wife last June. He was a resident of Paignton for 19 years and a well-known member of the Torquay and District Vegetarian Society. He leaves a son and a daughter. Birth HILL. On April 13th, 1958, to Mr. and Margaret F. Woolley), a son, Alvin Lawrence, Cheshire. Mrs. Hill is a life-vegetarian, Mr. Hill eleven years.
Hill (n6e Hartford, for nearly
19
CRUSADE AGAINST ALL CRUELTY TO ANIMALS As is now well known, the Crusade is concentrating at present on enlightening the vast uninformed public on the subject of legalised animal exploitation, believing that the prevailing ignorance is the greatest safeguard the perpetrators have. We have never ceased to stress, however, that the abolition of legalised cruelty will be brought much nearer if real unity of purpose and effort can be achieved by co-operation within the humanitarian movement. During the past months, in our many contacts with officials and members of other societies, it has been a heartening and hopeful sign to hear our call for unity being taken up and re-echoed with the conviction that therein lies the movement's greatest strength. This awareness of potential strength is stimulating the more farseeing to make it a reality and, although this may take some time to achieve, it is immensely encouraging to know that this second aim of the Crusade is proving fruitful. We are glad to report that the Crusade has been unanimously accepted as a member of the World Coalition against Vivisection. We are now engaged upon a full programme of film meetings and talks and invitations for others come in steadily. Our Bournemouth branch invited a number of animal welfare societies to display their literature at the Crusade film meeting there on April 16th, and a spirit of friendly co-operation prevailed. Other film meetings have been held in Fareham, Eastbourne, Southall, Folkestone and Romford. We have received several excellent Press reports. Some Forthcoming Dates June 28.—Worthing Branch Sussex Veg. Socy. Talk by Rev. M. Fryer, 3 p.m. Sept. 20.—St. Erkenwald's Church Hall, Southend. Film meeting, 7.30. Oct. 13.—A.G.M. The Vegetarian Society, Wilmslow, Ches. Crusade filmshow. Nov. 4.—Birmingham Vegetarian Society, Winters Veg. Cafe, Corporation St., 7.30 p.m. Crusade film meeting. MARGARET A . COOPER, Secretary. , Hendon, London, N.W.4. THE VEGAN CORRESPONDENCE BUREAU Co-ordinator: Miss Edna Towell, West Moors, Wimborne, Dorset. Will with the Bureau and thus contact othe wish to be included on the list for receiving circular letters by Bureau Members, please send their names and addresses to the Co-ordinator. 20
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21
Dear Members: As the Bureau pages are needed for much important material this issue, I cannot write you a letter or give much news. The Bureau welcomes these new members: Dennis Lumley, Swalwell, Newcastle-onTyne. He is interes Miss G. Lambert, , Derby. She would like to meet vegans or corresp d animal welfare. Charles Witt, , Portsmouth, who will send his magazine T ANITARIAN for a large stamped envelop VCB 8, 10, 11, 14: as these members did not write me as requested in the last issue, I have removed their names most reluctantly from the Register, as Circular Letters cannot be risked if members have moved. Will the following please write as I have not heard from them for months: VCB 2, 3, 15, 16, 22, 24, 25. ITEMS OF INTEREST
Dietade Fruits. Hanworth Food Products Ltd., Colnbrook, Bucks. I have tested these fruits and find them excellent and very good value. T can recommend Peaches, Apricots, Pears and Pineapple, which I buy at Boots for l/8d. a tin. I cannot recommend the cherries, which are also in the Fruit Cocktail. I asked Hanworth Food Products whether there was any colouring used, as they are a bright red, and received a very long and interesting reply. These cherries are obtained from abroad and contain a substance called ERYTHROSINE " which is, by the way, in the range of food-stuff colours recommended by the Ministry of Food." However, as I have read many articles (details on request) on the use of poisonous colours and flavours in foods, I would not eat these myself. It is alleged that colours forbidden in the U.S.A. can still be used here. I quote again from the letter: " All the fruits are completely natural and without additions." If these fruits are left in honey, barbados sugar or maple syrup for a few hours, they are exactly like ordinary tinned ones. Sunprod Sunflower Oil is now available in large cans at 11/3 including post. Juice Extractor, 66/-, from Rational Diet Products, 6 East St. Mary's Gate, Grimsby, Lines. Non-electric. This firm offer also many food supplements, such as rose hip, wheat germ, and etc. KINGDOM BEYOND THE EYES, by Mark Everley, The C. W. Daniel Co. Ltd., Ashingdon, Rochford, Kent. 10/6. Members will be interested to know that it is written by our Raw Food Expert, Rory Brierley. I have read it and can recommend it as a most helpful, enlightening and comforting book to those who seek for something which they cannot find in orthodox religious books. 22
The United Kingdom Branch of the International Cultural Forum, Delhi, India, works for human betterment and for amelioration of the condition of animals, reforms which are complementary to each other and are accomplished side by side. Send addressed envelope with 6d. stamp or international reply coupon for AHIMSA RECIPES (United Kingdom) in the International Mercy Diet Series, for information about health-giving and humane diets. For a copy l Animals' Charter in English or Esperanto and nd 2d. stamp, Hon. Secretary, Miss F. Barker, Hove 4, Sussex. EDNA TOWELL.
In Summer too
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Salon Soups for your catering are Tomato — Pea — Mushroom — Mixed Vegetable and all' are creamed with nuts for nourishment. Ask for them at your Health Food Store. Salon Soups are made by VEGAN FOODS LTD., 63B HENLEAZE ROAD, BRISTOL Also makers of Chelvey Nut Cheese
MISCELLANEOUS ADVERTISEMENTS
(2/- per line: minimum 2 lines; 20% discount on four consecutive issues.) DIFFICULTIES IN WRITING 6? SPEAKING.—Help given through correspondence and Children and adults. Dorothy Matthews, B.A., , London, N.W.J. PRI 5686. ENGLISH and Continental Scooters and Mopeds, most makes. Motor cycles, new and used. Three-wheelers, Powerdrive, Bond, Reliant. Exchanges. Terms. Models bought. Please write, 'phone or call. Your own dealer, RON McKENZIE (Proprietor: R. McKena'e Butterworth, Vegan Food Reformer), 961 Chester Road Stretford, Manchester. Longford 2100. FRESH VEGETABLE JUICE " cocktails " easily made in your kitchen by new non-electric extractor. Details free. Rational Diet Products (X 7), St. Mary's Gate, Grimsby, Lines. MIRACLES DO HAPPEN! Try Ofreta Healing Oil for your rheumatism and kindred aches and pains and see for yourself. Only 2/9 per 1-oz. bottle from Graham Dene, Ltd., 26, Peterborough Road, London, S.W.6. 23
" NEW BEAUTY " brings you the new, natural and humane conception of feminine beauty. Issued quarterly. Prospectus and brochure of our pure beauty products, 6d. Charles Perry, Phyto-Cosmetics (VE), 155 Pitshanger Lane, W.5. QUIET moderate room (ground floor) required by an elderly vegan, with some help given and extra if required. She is recovering from an injury. Box No. V.358. SCHOOL of the Rose Cross, 262 E. Wetmore Road, Tucson, Arizona, U.S.A., teaches vegan and true Rosicrucianism. No dues or fees. Free books and monthly letter-lesson. We welcome all questions. WORLD FORUM. The leading international Vegetarian quarterly. Advocates the vegetarian way of life for physical health and a true relationship between the human and creature kingdoms—without exploitation and cruelty. l/6d. plus 4d. post per copy. 7/6d. per year, post free.—GEOFFREY L. RUDD LTD., 106/110 Lordship Lane, London, S.E.22.
ESTABLISHMENTS CATERING FOR VEGANS ( l / 3 d . per line; 20% discount on /our consecutive issues.)
BROOK LINN.—Callander, Perthshire. Vegetarian and Vegan meals carefully prepared and attractively served. Comfortable guest house. Near Trossachs and Western Highlands. Mrs. Muriel Choffin. Callander 103. COTSWOLDS and CHELTENHAM SPA.—Easy access hills or town. Ideal touring centre. Highest quality vegan and vegetar . Home baking and produce. Mr. and Mrs. Norman Willis, , Noverton Avenue, Prestbury, Cheltenham. Tel. 7431. EDSTONE, WOOTTON WAWEN, WARWICKSHIRE (near Stratfordupon-Avon). Modern house with every comfort, and compost-grown produce. Telephone: Claverdon 327. HINDHEAD, SURREY.—Mrs. Nicholson, ; garden adjoins golf course. Children welcome. LAKE DISTRICT. Rothay Bank, Grasmere. Attractice guest house for invigorating, refreshing holidays.—Write Isabel James. Tel.: 134. LONDON.—Small vegetarian mins. London. Terms moderate. Mrs. M. Noble, Wimbledon. CHE. 3587. NORTH WALES.—Vegan and vegetarian guest house, nr. mountains and woodland garden. Brochure from Jeannie and George Lake, Penmaen Park, Llanfairfechan. Tel.: 161. SPEND worst months in sunny climate. Economical accommodation offered. rts, magnificent views. Some meals provided by arrangement s for preparing. International stamp, please: Mrs. Ritchie, , Palma de Mayorca. WESTGATE-ON-SEA, KENT.—Holiday Flatlets, self-catering, for Vegans and Veget guest. Occasional Vegan meals available ; oking. Stamp for leaflet. Mrs. Arnaldi, " Tel.: Thanet 31942. " WOODCOTE," Lelant, St Ives, Cornwall, is a high-class Vegetarian Food Reform Guest House in a warm and sheltered situation overlooking the Hayle Estuary. Composted vegetables ; home-made wholewheat bread ; vegans catered for knowledgeably. Mr. and Mrs. Woolfrey. Tel.: Hayle 3147. Early bookings for Summer very advisable.
24
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