T H E 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. T h e objects of the Vegan Society are to provide in thought and practice f o r the advance of veganism, and to relate veganism to every aspect of creative co-operation between man and nature.
President: Honorary Kent. Honorary
Mr. JOHN HERON, Secretary: Mrs. M U R I E L (RAVensbourne 2809). Treasurer: Miss W I N I F R E D
, Reigate, Surrey. , Bromley,
DRAKE,
, London,
SIMMONS,
N . W . I 1.
Hon. Asst. Treasurer: London, N.19.
Miss
CHRISTINA
HARVEY,
,
Minimum subscription, which includes " The Vegan," 10s. Od. per annum, payable in January. Life Membership, £8 8s. Od.
THE JOURNAL
VEGAN
OF THE
VEGAN
SOCIETY
Editor : Mr. JOHN HERON, Reigate, Surrey. Assistant Editor: Mr. JACK SANDERSON, , Lawrence Street, London, S.W.3. Advertisements: H . H. G R E A V E S 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 f r o m the Hon. Secretary.
BRANCHES OF T H E SOCIETY AND SECRETARIES 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. X
Winter, 1957
No. 7
EDITORIAL Humanitarianism and Veganlsm Has the vegan movement hitherto been too impractical in its approach to the question of establishing the new diet? Possibly so. And this may have derived partly from a misplacement of the humanitarian impulse. For it is really the malnourished millions of our own kind who should receive the first outpouring of our sympathy, and whose plight should provide the prime humanitarian motive force for the expansion and development of vegan diet. International authorities have proclaimed that over half the world's population of 2,658,300,000 (1954) is undernourished, about one sixth on the verge of starvation, and only a small proportion adequately fed. This immense population is increasing very rapidly, at such a rate that it is outstripping increase in food production and causing a serious world food shortage. But this shortage exists simply because the available fertile land of the earth has not only to support mankind but also, for example, 2,016,300,000 cattle, pigs and sheep (1954 figures—the addition of goats and poultry would bring the total count of domesticated food-animals in excess of the planet's human population) who eat from six to eight times as much as humans, and who return only a fraction of the amount they eat in the form of animal food for man. There is, in short, to-day, insufficient fertile land on the earth to support mankind and its millions of food-animals. But it is the human race which has the reaction as much as the foodanimals. For men and women in great numbers are suffering through want, disease and premature death, through lack of the essential nutritional needs that provide a basis for their personal, social and cultural development and for the unfold ment of their inner life. If we pursue a vegan diet mainly out of a concern for the welfare of animals, it is possible that we may pay insufficiently vigorous attention to two very important questions: (1) What are 1
the basic principles of vegan nutrition? (2) What are the many nutritional potentials of the plant kingdom and how can man release and utilise them? For we may be content simply that wc have helped relieve the animal kingdom of its great burden of exploitation, without further thought to the more positive problems posed by our diet. But it is quite otherwise if we consider veganism in its humanitarian aspect first and foremost as a key to the establishment of an age of plenty for all in the future, and to the problem of appalling human want and misery in so many corners of the globe in the present. For then we realise that the great intricacies of human nature and heredity, the diversities of peoples, of climatic and geographical conditons, of local agricultural and economic factors, the nature of the differing nutritional needs, will require earnest thought and study as to the basic principles of vegan nutrition, and far-reaching investigation into the food potential of the vast plant kingdom. It is indeed heartening that the humanitarian impulse latent in modern science has already turned to probe the second of these questions. In our " Food News " on pp. 4-5 of this issue, you will read of important developments concerning leaf-protein extraction and the culture of marine algae for use as food. It is significant that both the scientists leading these investigations have expressed the great relevance of their work to the problem of world food supplies. These and similar developments elsewhere are a sign of the scientific humanitarian impulse at work in its noblest form : a concern by man for his fellows. And it is with this impulse that veganism now joins force : to be practical, to study, to investigate, to promote new or neglected plant foods and understand their properties, and to arrive at that inner essential rationale of vegan diet so that it can be available for those in need or in search of a morally and/or economically reformed way of life. Of course, the humanitarian approach covers only one of the several reasons which we advance in support of veganism, nevertheless, when considering it, we should be very careful to put the emphasis in the right place—that is, on the human plane. Then we shall derive a true impulse towards establishing the practicability of veganism which will, in turn, ensure its wider adoption, with commensurate benefits to mankind, and—this will follow quite naturally—with a reduction in animal exploitation. For it is an interesting principle of an organic humanitarianism that only when our faith and energies are directed primarily to the betterment of our own kind can the lot of the lower orders of creation be improved—for man has dominion over them. Our humanitarian obligations are, in fact, hierarchically disposed, and herein, it may be suggested, lies the key to the manifestation of correct relationships on each and between each of the different levels. JOHN HERON.
2
FOOD NEWS SURVEY Sesame Hulled sesame seeds can be obtained from the Hellenic Provision Stores, 25 Charlotte Street, London, W.l, at 3/- per lb. Sesame seed meal with husks (which impart a very bitter flavour) can be ordered from Heath & Heather Ltd., St. Albans, Herts., at 5/- per lb. Small 1/- packets of a very palatable and delicious all sesame biscuits called "Sesame Snaps" are being marketed through Health Food Stores by Appleford Ltd. (148 Landor Road, London, S.W.9). These are made from the hulled seed, crisped, and set in a not too sweet syrup binder, and are made up for Appleford's in Poland. The " Societe l'Aliment Sain 8 rue du Lieutenant-Ohresser, Champigny-sur-Marne, France, offers a " Crfeme de Sesame " at 482 fr. for 450 grs., and at 273 fr. for 250 grs. This cream is a confiture made from ground sesame and raw sugar. Worthington Foods Inc., Worthington, Ohio, U.S.A., have recently marketed sesame oil as a salad and cooking oil, and the prior announcement stated that " pint bottles will retail for less than $1.00". Speak to your local Health Food Store about sesame and help to create a demand for this ancient food now " re-discovered " because of its valuable nutritional characteristics (see The Vegan, Spring, 1955). Sunflower Sunflower seeds with husks are offered by Heath & Heather Ltd., at 3/- per lb.; also a sunflower seed meal (including husks) at 4/- per lb. First cold press sunflower oil is listed by " Soci^te l'Aliment Sain" (address above) at 480 fr. per \ litre. Hulled sunflower seeds do not yet seem to be available in this country. It is greatly hoped that an enterprising distributor will soon remedy this situation and make available in a convenient form this firstclass vegan protein food. Apart from its high-grade protein, sunflower seed is particularly rich in B vitamins, calcium and iron, as well as other minerals and vitamins A and D (according to Lelord Kordel in his " Eat and Grow Younger "—reviewed in our last issue). Sunflower oil is championed by the French vegan paper " L a Vie Claire", (April, 1957), as a valuable anticholesterol food. (Cf. also an article in " T h e Lancet", of April 28th, 1956, entitled " Effects of Feeding Different Fats on Sum Cholesterol Level".) Millet Cleaned whole millet can be obtained from any pet shop, but in this form is not very practicable for human use. Heath & Heather offer the much more useful millet meal at 4/- per lb. Decorticated millet, i.e., without the husk, can be used in soups, . stews, savouries, or as a porridge ; it can be bought at shops 3
specialising in continental foods, and Emile Just (Pure Food) Ltd., 69 Duke Street, London, W.l, will shortly import it direct from Poland. We can all help to create a demand for millet meal and decorticated millet by making regular enquiries about their availability. (For details on millet, see The Vegan, Summer, 1957.) Leaf-Protein The popular Press has recently given considerable publicity to an article entitled " Leaf Protein as a Human Food ", appearing in a Food Manufacture (Vol. 32, p.416), by Mr. N. W. Pirie, head of the Biochemistry Department of the Rothamstead Experimental Station. Mr. Pirie and his colleagues, with the aid of special machines, convert the waste leaves of cereals and other plants first into a bright green, perishable paste, and then into a stable, pale brown and nearly tasteless powder. Each ton of fresh leaf yields about 100 lb. of the paste, which contains over 40 lb. of protein. This protein is of very high biological value, and is, in effect, a substitute for milk. That leaf-protein might conceivably provide a basis for a plantmilk and/or a vegan savoury protein food offers interesting and important possibilities which will be investigated. The publicity has also brought out the significant fact that this method of appropriating the protein of grass is much less wasteful than the traditional method of grazing cattle which, as Mr. Pirie points out, involves " very heavy losses ". More will certainly be heard of this whole matter. Holle Baby Products Holle three-cereal baby food is prepared from bio-dynamically grown wheat, oats and barley. It is not pre-cooked and the grains are slightly germinated before being milled, which thus improves digestibility and vitamin-content. It provides in plentiful and well-balanced proportions the B vitamins and mineral salts required for healthy growth. Recommended by Dr. ClausenSternwald, Margaret Brady and others. Full details, including literature and the name of your nearest stockist, may be obtained from the agent for the U.K. and Ireland : Anthony V. Kaye, Kilmurry, Thomastown, Co. Kilkenny, Eire. A very good addition to the vegan baby's diet. Sandthorn Sand thorn bushes are found particularly in the sunny valleys of the Southern Alps. The ripe berries of the Sandthorn provide the richest known content of natural vitamin C, surpassing not only lemons and oranges but also rose hips and blackcurrants. The juice of Sandthorn berries can contain up to about 1 per cent of natural L-Ascorbic Acid. It may also contain up to 3 per cent of a fatty oil which is rich in vitamin A. This juice is marketed as Hippophan Tonic Elixir, imported from Switzerland 4
by the British Weleda Co., Ltd., 4 Glentworth Street, London, N.W.I, and offered at 4/10d. for 4 ozs., or 8/5d. for 8 ozs. Valuable as a vitamin C drink for children and expectant or nursing mothers. Undoubtedly an excellent tonic drink for vegans. Marine Algae A research team from Southampton University, led by Professor J. E. G. Raymont, is engaged on one of the first attempts to grow a marine alga on a large scale with a view to its ultimate use as human food. Technical problems centre round getting a sufficiently dense and a sufficiently pure (i.e., " weed "free) crop. But already some of the densest cultures when harvested and dried gave a yield of one third of a gramme of dry matter from a litre of culture. In the experiments only one alga (Phaeodactylum) has been used : it gives a relatively high proportion of protein to its dry weight. In The New Scientist, for July 18th, 1957, Professor Raymont writes: "What form might this new algal food take? The crop could be compressed and dried and processed to some extent so as to provide a powder type of food, rich in protein. One report claims that plant plankton has a flavour faintly reminiscent of a yeast extractive! " He states that only a beginning has been made on chemical analysis of the product. Future work will decide whether marine plant farming is an economic proposition. But the fact that scientists are now turning to the sea for food is possibly of great promise both for veganism and world food supplies. Rex Beach, in an article in Cosmopolitan Magazine (May, 1946), writes: " Dr. Josephine Tilden, of the University of Minnesota, has identified approximately 2,500 species of marine algae. More than 400 are edible; all are said to be from ten to twenty times richer in minerals than land-grown food plants. It is estimated that oil extracted from some of them contains a thousand times more vitamin A and B than cod-liver oil ". Seaweed As well as the minute, filamentous algae, the much larger seaweeds are a potential source of food. The Japanese and the Chinese have long used this sea vegetation, rich in minerals from the " virgin soil" of the sea bed, as food. But the collection of the proper varieties of seaweed is a skilled business and little practised in the West. However, an important powdered dried seaweed from kelp is obtainable in this country. It is valuable chiefly for its rich mineral content and is thus a very useful supplement to the vegan diet. The London Health Centre Ltd. market it through their branches at 2/- a jar. Also Lusty's Natural Products Co. market a pure kelp powder through Health Food Stores—3/5d. for an 8 oz. tin. Vegans would do well to use this richly endowed product of the sea. Of course, carrageen and 5
agar agar are well known to vegans, and are often in regular use for their jelling as well as their nutritive properties. The Organic Sea Products Corporation, 909 Harrison Street, San Francisco, California, U.S.A., offers a mineral-rich Original Organic Sea Food, prepared from a combination of dehydrated sea-vegetation (Laminaria, Wakame, Arame, Macrocystis-pyrifera, Agar, OroroKobu) and dehydrated lemon: a 12 oz. packet for $3.00.
VEGANISM A N D
RADIO-ACTIVITY
DESMOND HAMMERTON,
B.Sc., M.I.Biol.
What possible connection, you may ask, can there be between veganism and radioactivity? A little over ten years ago the answer would have been " none " but to-day there is good reason to believe that vegans are distinctly better off than their fellow beings as regards the hazards of atomic radiation. This has been very clearly and dramatically shown by the recent accident at Windscale which resulted in the banning of all milk supplies from an area of 200 square miles for several weeks. Briefly what happened was this: at the time of the accident a quantity of radioactive iodine was liberated into the atmosphere. This settled as a fine dust over hundreds of square miles of country, being evenly distributed over soil, vegetation and water. Many people have asked why food crops such as fruit and vegetables were not banned in addition to the milk supplies. The reason is that a grass eating animal such as a cow feeds over a very large area in a day and therefore takes up a dis-proportionate amount of radioactive material. The radioactive iodine is secreted in the milk and, in this case, reached such a level that it might have been dangerous for children, if taken over a period of time, though not for adults. The reason for this is that children not only drink large quantities of milk but their growing bodies absorb a relatively higher proportion of iodine, especially in the thyroid gland. This, of course, was an isolated incident and should not happen again. However, it is not generally realised that milk has teen increasingly subject to radioactive " pollution " ever since the first atomic bomb was dropped in 1945. Each A-bomb or H-bomb explosion releases vast quantities of radioactive material into the upper atmosphere where it circulates for many years and settles out slowly all over the world as radioactive dust. Much of the radioactive material decays fairly rapidly but there are two radioactive isotopes, namely strontium-90 and caesium-137, whose rate of decay is very slow. The former has a half-life of 28 years and the latter a half-life of 33 years. Since 6
only a fraction of the strontium and caesium from previous bomb tests has so far settled out it is likely that the amount will increase over the next ten to fifteen years even if no further bomb tests are held. However, both America and Russia are currently testing H-bombs and Britain has just announced a further series of tests at Christmas Island! As with iodine, so radioactive strontium-90 is taken up by cows and secreted in the milk. When milk is consumed this radioactive strontium (which is chemically related to calcium) is deposited in the bones and, if a sufficient amount accumulates, may cause bonecancer. Rapidly growing bones in babies and children will take up proportionately more than adult bones. Even small babies will receive radioactive strontium from their mothers' milk and especially where the mother is taking large quantities of cows' milk. It has been estimated that up to 80 per cent of our intake of radio-active strontium-90 is from dairy produce. Some American scientists have now suggested that if the level of strontium-90 in milk becomes dangerous it could be easily and cheaply removed by passing the milk through ion-exchange material such as is used in a water softener. In this the strontium and calcium would be replaced by sodium. The treated milk would then have to be " fortified " with chalk or limestone to replace the lost calcium! The official view at present is that the level of radioactivity in milk and other foodstuffs is not harmful nor likely to be so in the near future. However, there are quite a few scientists, especially biologists, who believe that any increase in the amount of radiation in the human body, however small, will be harmful in the long run either by causing cancer or by causing genetic damage to future generations. With regard to this it is worth mentioning that the level of radiation considered safe for people occupationally exposed has been reduced over fourteenfold in the last 26 years. Who can say that this will not be further reduced in the light of further knowledge? This article has dealt only briefly with one aspect of a new and rapidly growing subject. To keep a sense of proportion I should state that the radiation to the individual from H-bomb fall out is small when compared with the average radiation received from diagnostic X-rays and the growing medical use of radioactive isotopes. Nevertheless, the latter can be avoided entirely by the individual whereas the former cannot although, as we have seen, by avoiding all dairy produce we can reduce our uptake of radioactive strontium and caesium by up to 80 per cent. This can probably be still further reduced by thorough washing of all fruit, vegetables and salad stuff. Thus it is that the folly of mankind has provided vegans with yet another argument in favour of their way of life! Many vegetarians agree with the ethical basis of veganism but are afraid to 7
put it into practice and it may be that this will finally encourage them to do so. For those who wish to know more about this subject I have appended a list of books which will give a good introduction to it. It is evident that mankind is going to be increasingly subject to atomic radiation over the next few decades and I believe that we cannot afford to be ignorant about this subject which so vitally concerns us all. The Hazards to Man of Nuclear and Allied Radiations. 1956 Medical Research Council. London H.M.S.O., 5/6d. Fall Out. Editor: A. Pirie, with a foreword by Bertrand Russell. MacGibbon and Kee, 12/6d. Atomic Radiation and Life, by Peter Alexander. Pelican Books, 3/6. Radiation—What it is and how it affects you, by Dr. J. Schubert and Dr. R. E. Lapp. Heinemann, 18/-.
NUTRITION FORUM JACK SANDERSON, B.SC.
In this issue we continue to discuss fats, and again some answers are a little technical, but most readers will readily understand most of them. May I thank the many readers who have sent in letters this quarter—many of them on the subject of plantmilk. Mrs. Hugall (Northallerton) writes, " I suggest that there could be a milk tree if diligently searched for. Could not some one discover a milk closer to us than nuts and beans, from prairies or pasture? Honey can be made from red clover heads and only honey experts can tell the difference." The letters, from Mr. Brown (Wakefield) include the points, " Compost-grown stone-ground wholewheat flour should be bought so as to be used less than six weeks old, and in cotton bags, not paper, to allow the flour to breathe. . . . White sugar is clarified through bone ash and can hardy be considered vegan." Ali our readers are invited to send useful points for the benefit of new vegans and other readers who may find them of value. You are invited to think out your own answers before looking at the answers given. Questions 1. Distinguish between simple fats, oils and waxes. 2. Weight for weight, which type of nutrient can provide the most energy. 3. What happens if too much fat is eaten? 4. What are the main types of compound fats? 8
Answers 1. Fats and oils are both esters of fatty acids with glycerol, but at body temperature fats are solid and oils are liquid. Waxes are also esters of fatty acids but glycerol is replaced by some other alcohol. 2. Fats make available more energy than proteins or carbohydrates. 3. If fat is eaten and absorbed in excess of the actual needs of the body, the excess is stored in adipose tissue under the skin, peritoneum, etc., and represents reserve nourishment to be drawn upon in time of need—it is then re-absorbed by the blood and redistributed to the more active tissues where it undergoes oxidation (i.e., combines with oxygen) and releases energy. The fat of the body is formed from fats and carbohydrates and to a lesser extent from proteins. The fat of the active tissues of the body (not adipose tissue) consists largely of compound fats and fat-like substances. 4. The main types of compound fats are :— (a) Phospholipides, or phosphatides which contain both phosphorus and nitrogen, e.g., lecithins and cephalins. Lecithins, though present in all body cells, occur particularly in brain and nervous tissues. (b) Glycolipides, or cerebrosides do not contain phosphorus or glycerine, but are compounds of fatty acids with a carbohydrate, and they contain nitrogen. They are present in the insulating sheaths of nerve fibres. (c) Sterols are a compound of solid alcohols found in nature combined with fatty acids. Now for two most useful services that you can render:—(1) Write in to me, all the questions on nutrition for which you would like answers. (2) Please send to me any cuttings from your magazines and newspapers which refer to nutrition. (Soil, plants, trees, foods, etc.). A third, and very important service that only a few of you will be able to render as yet is as follows : We now have a new generation of " vegans from birth " growing up, and I should be glad to receive letters from their parents giving any information which they may care to give, then that information which is useful can be passed on to other prospective vegan parents.
9
LIGHT O N COSMETICS CHARLES PERRY
Cosmeticology, otherwise cosmetology, is a new science. The use of cosmetics is by no means new, of course, but the application of scientific principles to the art is an innovation of the last few decades. The wedding of science and cosmetics has brought many advantages and many disadvantages, some more recognizable than others. However, the discussion of the scientific aspects of our subject is only part of our aim. In this article and those which are to follow we will endeavour to throw light on a subject which includes in its scope more fields of human thought and activity than one might ordinarily imagine. Since we have begun with a mention of the influence of science we will pursue this further. The great scientific revolution which heralded the advent of synthetics completely transformed the structure of the cosmetic and toilet industry, making possible not only the cheap duplication of naturally occurring cosmetic and perfumery raw materials, but also the creation of entirely new ones. Thus, cosmetics, of a kind, became available to the masses and cheap perfumery flooded the market. A great deal of knowledge was gained regarding bacteriology and fungology and it was discovered that even leading cosmeticians were putting out preparations that were, in some cases, teeming with bacterial and fungoid life, and had been doing so for years with no apparent ill-effect. The technologists soon found ways of sterilizing and preserving the products so that they were quite inert and innocuous. Nowadays, the production of these preservatives is a specialist's job. The list of the different bacteriostatic and fungistatic agents is vast. Many derive from coal-tar; all are highly complex chemicals. Before these synthetics, which include, of course, both preservatives and colourants and the actual active ingredients in a formulation, were being incorporated, a thing known as " sensitisation" was scarcely heard of. Sensitisation is a phenomenon which may occur in living tissues as a result of contact with a sensitising agent. The causes may be ingestants, contactants or inhalants. Here we are concerned principally with the last two since it is through the skin and the mucous membranes of eyes, mouth and lungs that cosmetic allergens gain access into the system. Carcinogens are in many ways similar to allergens, and much research is being carried out as to their exact nature and action. Suffice it to say that the true role of these synthetic materials in sensitisation, i.e., in allergy in man, anaphylaxis in animals and carcinogenisis in both, is gradually being elucidated. This is not to say that the symptoms of hyperreactivity such as hay fever, asthma, hives, eczemas, dermatoses, are entirely exogenous. Very often there is a strong psychological element involved as dermatologists are increasingly realising. This side 10
of cosmetology forms a link between the beauty culturist or trichologist and the psychotherapist. Often disfiguring disorders of the skin and scalp and the problem of excessive weight fall rather within the province of the psychiatrist, and permanent cure is forthcoming only after emotional reorientation. To return to our consideration of some of the effects of " modernising " the industry : Mass production raises the question of standardisation. What cannot be accurately measured is a source of inconvenience to the technologist. For this reason many natural materials are thrown aside. Vegetable emulgents, for example, vary quite considerably in their constituents, and differ from batch to batch in their emulsifying powers. (The majority of cosmetics are emulsions.) Also, natural materials are frequently more prone to deterioration and are eschewed for this reason. But organic (synthetic) derivatives are often made from natural sources. These are, in many instances, metallic compounds. Such is the case with chlorophyll, so-called ; in reality a copper salt, which unlike the real thing is toxic. Sodium alginates and pactates come from seaweed and pectin (synthetic) respectively. Cetyl alcohol, used in hand and face creams and lotions to impart a velvety feel to the skin, is obtained from spermaceti from the head of the sperm whale. Sperm oil and spermaceti itself figure largely in cold creams, hair creams and soaps. Stearic acid as well as being prepared synthetically from cottonseed is isolated from tallow and other animal fats and oils and incorporated in vanishing creams and many other cosmetics, especially in the form of zinc and magnesium stearates used in face powders and baby powders. Thus it is seen that materials which started out as animal derivatives are scarcely recognizable when embodied, in chemical combination, in articles of beauty or toilet. It is doubtful whether a scientist would, if questioned, be able to state whether, for example, the glycerin in a hand jelly is the by-product in the manufacture of soap from animal or vegetable oils, or both. In any case glycerin—one of the most widely used cosmetic raw materials—is undesirable not only from the humane standpoint, but because it is cumulative poison. Because of its high vitamin content codliver oil is also used in some vitamin creams. (As an interesting aside vitaminosis from excessive intake of codliver oil is not unknown, and sodium morrhuate—from the fatty acids of the oil—is used in injections to sclerose varicose veins). Its strong smell is disguised by a suitable perfume as frequently happens with other evil-smelling animal fats. The art of concealing smells that would otherwise reveal the contents or the deterioration thereof is a highly specialised affair. Not only toiletries but commodities of all descriptions from rubber tyres to silk stockings have their natural aroma either masked or another superimposed, or both. Even the carcinogenic 13
smoke of industry is at times made more palatable by the addition of a sweet-smelling synthetic perfume. But the aromatic itself may be a carcinogen as some eminent perfumers believe. However, this will be dealt with in a future article, together with other aspects of cosmetology not yet touched upon. Bibliography: " Truth about Cosmetics by E. G. McDonough, Ph.D., Drug & Cosmetic Industry, N.Y. " Allergy ", by H. Schwartz, M.D., Gollancz. " Medicine for Moderns F. Slaughter, M.D., Methuen. Further particulars regarding innocuous and non-animal toiletries and cosmetics may be obtained from: Charles Perry (Beauty Specialist and Designer of Phyto-Cosmetics), London W.5.
WORLD GUARDIANSHIP A N D BREATH OF GOD
THE
VERA STANLEY A L D E R
The relationship of the human being to the air which he breathes remains one of those amazing secrets awaiting his maturity. At present he breathes it automatically and without consideration. His very method and rhythm of breathing were imposed by his heredity, environment and training. The hint given in Genesis that the Creator turned the dust of the earth (mineral particles such as also compose the cosmic rays) into the human being through the power of His Divine Breath, means absolutely nothing to the average person. Yet the Divine Breath is still in action. The fundamental creative power in the world is flowing through the atmosphere, bearing with it all the possibilities for living and knowing. That is why the Ancient Wisdom and all subsiduary spiritual cultures always emphasised the basic necessity for controlled scientific breathing; and for an understanding of what goes on in the invisible world around us, both in its physical and metaphysical aspects. In order to control our breathing we must first control our minds. To do that we must develop the will, which is the first aspect of Godhood. In other words, when we have reoriented our fundamental approach to life—our motive-power—our breathing will change of its own accord, to a certain extent. This should be carried further by an increasingly mature understanding of the whole situation. As soon as the fact of the Breath of God becomes real to us, we will be roused to horror at the obscene ways in which we pollute 12
the atmosphere, and of the crowning outrage we are committing with our poisonous atomic explosions. Such unnatural disruptions disturb the ways of nature on all planes, physically, electrically and fundamentally ; and likewise disturb the life processes .of every creature who lives by the Breath of the Creator. Those of us in whom the spirit of Guardianship is coming alive will feel inspired, once we are made aware of this situation, to use our influence in every possible way, in an effort to bring home to people their responsibility towards the atmosphere of this planet and the urgent need to call a halt on all those activities which are polluting it. Naturally, this process of pollution is being applied, as we know, to the other elements also, to the water and the soil. But actually both water and soil are composed of the same elementary particles, in grosser form, which inform the atmosphere; so that the processes which are polluting in one sphere are bound to pollute in them all. Obviously this situation is a grave handicap to vegans, or any others who wish to learn to live in and through the Breath of God which is the basic nourishment and inspiration of all living creatures. What, then, can we learn to do in face of this situation? (for man is never given the impossible). We mentioned earlier on that our major need is for a new education, a new form of selfdevelopment designed to equip us for a personal mastery of the atomic age in all its aspects. Nehru remarked recently that the trouble with humanity is that it has completely lagged behind science in its education and social life. But do we realise how utterly new, revolutionary and astounding the needed education would appear to us, just because we have lagged so far behind? In spite of our space fiction, our earth satellites and our plans for getting to the moon, which are all materialistic activities, we remain completely childish and unawakened in respect of the real and fundamental revelations which are racing towards us. We have, therefore, no time to lose. And, however imperfectly, a beginning must now be made in regard to the so desperatelyrequired new education. Undep the title of ' Cosmic Science ' an introductory set of study papers is now ready. They will give a gradual all-round approach to the humane, dynamic way of living and thinking, which alone will enable mankind to master the atomic age, and to bring peace, health and maturity to the world community. They are offered as a means for the development of World Guardianship on a practical basis ; with the hope that people thus equipped will later partake in the formation of the World Government whose emergence is to be expected before many another decade has passed. N.B.—The ' Cosmic Science' Study Papers are issued fortnightly at a fee of 5/- each. They can be obtained from the author, care of B.M./V.S.A., London, W.C.I, England. 13
THE WORLD OF THE CHILD AMICUS
"Th^ Challenge of Children", by a Co-operative Parents' Group of the Palisades Pre-School Division and Mothers' and Children's Educational Foundation, Inc. Published by Whiteside, Inc., and distributed by William Morrow and Co., 425 Fourth Avenue, New York City 16, N.Y., U.S.A. 1957. $3.75. Occasionally it is my privilege to review a book which stands as a special milestone upon our pathway into the new age. This is such a one. I can truly say I have not hitherto read any book on the upraising of children that reaches the inner depths of wise counsel, of comprehensive and far-seeing love, revealed within the pages of " The Challenge of Children". This, I think, is because it does not present the formulations, theories, concepts or policies of professional psychologists, pediatricians or child specialists; rather it is the finely distilled expression of the active and dynamic love and wisdom of a group of ten parents who have conceived and written the book out of the profound, poignant and intense experience of raising their own children, encouraged by the wise guidance of Dr. Martha Frank, the Director of the Foundation. Nothing can sear the soul of the new parent so much as the pain of love and the inner cry for wisdom which arise with that first dramatic awakening to the immense responsibility of caring for the unfolding being of the child. The authors of this book have fully and profoundly accepted that inner challenge. It is as if they have said—and this is not a quotation, but my own attempt to paraphrase the theme of the book and the authors' intentions: " We shall embark upon the great dynamic of spiritual interchange between child and man, and as we transform ourselves so we shall seek to release the immense potentialities of childhood, through a direct attunement to the inner-needs of each individual child known as a whole; and we shall seek to guide these potentialities so that the child has a deep realisation of true freedom, responsibility and independence, of inner peace, and of that love, reverence, worship and joy which are the essence of a living religion ". " The Challenge of Children" offers well burnished gold fashioned in the crucible of some of life's deepest experiences. It is not for me to offer fragments here : a full reading alone will repay a full reward. I would like to record, however, that a special significance attaches to this book because the dietetic ideas expressed in the chapter on "Natural Health Through Natural Living " are strictly vegan. " Biology teaches that man's natural diet is grains, seeds, nuts, legumes, vegetables and fruits. In time, and as we evermore question our ways of living and find our ethical roots within, we will come to understand why the vegetable kingdom fully supplies our needs" (p.171). 14
We can rejoice, then, that here is guidance that caters for the whole being of the child—spirit, soul and body—and this in a fully consistent way. Indeed, a sense of wholeness, of moral comprehensiveness and practical wisdom pervade every page. It is a heartening signpost. The child is the hope of the future. This book offers great hope to the child. And we believe that the authors offer one of the major keys to the practical application of better living in including vegan diet as integral to the upbuilding of the new man for the new age.
COMMENTS O N RAW BULLETINS R.
FOOD
BRIERLEY
Editor's Note: Mr. Brierley recently circulated among our Vegan Correspondence Bureau his Raw Food Research Notes. This was followed—for general circulation—by his Raw Food Research Bulletin No. 1, the first of a series designed to gather together all possible information relating to the value and significance of raw food. Such an independent forum for raw food research is greatly to be welcomed, and its importance, particularly in relation to veganism, cannot be overstressed. The Bulletins will be sent to any interested readers. Write: Mr. R. Brierley, Rhees Green Cottage, Edge's Lane, Long Stratton, Norwich, Norfolk, England. Applications were received from over four hundred interested people. Many letters have emphasized difficulty in getting supplies of pure produce organically grown, it often being so hard that they have felt it an achievement if they can just get fruit, unsprayed with poisonous chemicals. Extracts selected from the first hundred letters follow. " I am sure that compost-grown food eaten raw is the solution of " the vegan way." Straight from the garden to the table and salad dish. I am now in a position to carry this out and feel the benefit of it. Without any salt or condiments whatever the taste revives and the natural flavours are far better than artificial stimulants . . . carrots were very subject to fly until sown on compost and covered with a layer of sawdust—they now produce good crops grown this way." (E.B.H., Wales). " A b o u t 1940 I was put on to a raw diet by a naturopath and was cured of a very serious illness and the very same things forbidden by the medical profession were most helpful, particularly raw carrot and carrot juice which I still take daily." (B.L., Winscombe). " I think washing of fruits and plants should be avoided or delayed until ready to be used. I found that washing tomatoes all at once and putting them in a dish ready for use as needed led to mould appearing very quickly. I now put them in a dish as bought and rinse the few I am to eat at once." (A.B., Yorks). " I n a 15
Parisian health and beauty publication freely translated, an article outlined man's deteriorating eating habits—from his early vegetarianism his hunting of wild beasts for food, his discovery of fire, to our modern culinary arts, which produce rich and over abundant meals, liberally dressed with butter and sauces. The article emphasised the findings of scientists who have been studying the effects of high temperatures used in cooking. When cooked food of any sort enters the body, a modification of the blood ensues—always. When a cup of boiled water is drunk, within five minutes the white-corpuscle count rises from 7,000 to 8,000. Ten minutes later it is 10,000, and after thirty minutes it reaches 13,000. It takes two hours to return to 7,000, which is normal. This phenomenon applies in a like manner to cooked solid foods. Raw foods do NOT raise the corpuscle count at all; although this raised count several times a day does not cause ill-health of itself, it causes an organic fatigue comparable to a slight rise in body temperature, and a wearing out of tissue at a greater rate than found in those who eat raw foods. As the French institute conducting these tests has worked for several years using many people as subjects, the results are convincing. Also certain temperatures have been found not to affect foodstuffs at all—they remain alive T O A CERTAIN degree from 40°— 60° Centrigrade." (Mrs. J. P. S., Johannesburg). " We eat only raw foods and have a lovely little health resort where we can feed our guests organically grown raw food." '(D. and L.C., Florida). " A m living on raw food and my health is improving greatly." (M.H.W., California). "Here we are doing Nature Cure work in this Centre which was founded by Mahatma Gandhi in 1946. We are using raw foods to a considerable extent but not altogether." (K.C., India). " I notice I don't seem to feel the cold so much when eating mostly raw foods." (E.B., Montana). " I am now on about 75 per cent raw diet and have had excellent results." (R.R., Texas). " From personal experience I feel far fitter on raw food in all ways. I feel light, energetic, happy and free on this diet and nothing can compare to the feeling of well being. The low fuel bills made the gas company send a man to see if the meter was at fault. The freedom from colds, etc., makes people wonder what " magic drug " I have. The ease of being free to travel anywhere at any time—with no difficulties at mealtimes—impresses people— and also complete freedom from ties to tea and coffee bars, apart from the desire for hot meals. My son (14£ years, 5 ft. 7 ins.) is a " salad child " and has such meals throughout the winter. He cycles 13 miles a day for school—all weathers and up some steep hills, and yet looks fitter and fresher than the ' cooked food ' children who only have to cross the road to school. I am nearly 39 and felt younger than ever in my life when on this diet—even my teeth improved!" (J.P., Herts.). Two translators have volunteered their services free to translate the considerable literature in German on raw food. 16
JL ÂŽ b r i s t m a a
9tmt*r
MABEL SIMMONS
Gravy Soup, Wholemeal Dinner Rolls Mixed Nut Roast, Chestnut Stuffing Tomato Gravy, Apple Sauce Braised Carrots, Brussels Sprouts Roast Potatoes Christmas Pudding, Mince Pies, Coffee Sweets GRAVY SOUP oz. wholemeal flour 2 pints stock 1 oz. margarine 1 bay leaf 1 dessertspoon barmene or yeastrel Seasoning
Melt margarine in saucepan, add barmene or yeastrel, sift in flour. Mix well, gradually stir in stock. Bring to the boil, add bay leaf and simmer 5 minutes. Garnish with chopped parsley. WHOLEMEAL DINNER ROLLS 1 lb. wholemeal 2 oz. nutter
flour
J teaspoon baking powder 1 pint water
Add baking powder to flour, rub in nutter. Mix into soft dough with water, knead on board, form into roll, cut 'intosections. Bake in hot over 20 to 25 minutes. Makes 12 to 14 rolls. MIXED NUT ROAST | lb. nuts, milled i lb. wholemeal bread crumbs 1 large onion
1 oz. nutter Seasoning Gravy
Mix nuts, bread crumbs, seasoning. Cut onion finely, fry golden brown. Place onion on top of mixture, pour over about 6 tablespoons of thick gravy, mix into stiff dough. Form into roll, cut through centre lengthwise; place chestnut stuffing on inner side, replace top half of roast, smooth with knife. Bake in hot oven 30 to 40 minutes. CHESTNUT STUFFING 1 lb. chestnuts 2 oz. crumbs
1 tablespoon chopped parsley Seasoning, gravy
Place chestnuts in saucepan in cold water, bring to the boil, peel. Cook chestnuts in ^-pint water. Strain and mash. Add chopped parsley seasoning. Make into stiff consistency with gravy and it is then ready for use. TOMATO GRAVY i 1 1 1
lb. tomatoes carrot onion oz. nutter
J oz. wholemeal flour Seasoning Bay leaf ÂŁ pint vegetable stock
17
Cut onion finely, fry golden brown, add carrot cut small, braise, then add tomatoes cut into quarters, add seasoning. When tomatoes are cooked, add flour, bay leaf; mix well. Lastly add stock. Bring to the boil, stirring all the time. Simmer 20 minutes. Strain, re-boil, correct seasoning. APPLE SAUCE \ lb. cooking apples 1 oz. brown sugar
i teacup water 4 cloves
Peel, cut and core apples. Place in casserole with sugar and cloves and water. When cooked, beat them up with a fork. CHRISTMAS i lb. currants \ lb. sultanas | lb. seedless raisins lb. stoned raisins i lb. mixed chopped peel J lb. grated suenut
£ £ 6 2 1
PUDDING lb. brown sugar grated nutmeg ozs. fresh wholemeal breadcrumbs ozs. wholemeal flour cup of orange juice or any other fruit juice
Wash and dry fruit, mix all dry ingredients suenut and nutmeg. Lastly stir in fruit juice. over night. Put into greased basin, cover with and cloth. Steam 8 hours. Turn out of basin serve with nut cream.
together ; grate in Let mixture stand greaseproof paper when cooked and
CASHEW NUT CREAM i lb. " cashewnutta " I oz. soft brown sugar
Grated rind of £ lemon 6 or 7 tablespoons hot water
Cream " cashewnutta " and sugar. Add grated rind of lemon. Gradually stir in hot water. When cold it is ready for use. MINCE PIES iJ i i J
lb. lb. lb. lb. lb.
currants sultanas brown sugar stoned raisins mixed peel, chopped
£ lb. grated Suenut Rind and juice of £ lemon £ lb. peeled apples, grated £ nutmeg
Wash fruit and dry. Chop finely. Add grated apples, lemon rind, juice of lemon, grated Suenut and nutmeg. MARZIPAN FRUITS 6 ozs. milled cashew nuts 2 ozs. soya flour 8 ozs. soft brown sugar
Juice of orange Almond essence
Mix all dry ingredients together. Add orange juice and essence to flavour. Divide mixture into 4 portions and colour with vegetable colouring. " Potatoes " to be rolled in cocoa, " apples " dipped in icing sugar. 18
Statement of Accounts for Year ended 30th September, 1957 INCOME
EXPENDITURE
Bank Balance 1956 Interest on P.O. Savings Bank a / c at 31st December, 1956 Subscriptions 1957 ... £186 6 6 Donations 1957 ... 60 0 0
£ s. d. 144 7 7
2 12 10
246 Literature General Journal
10 0 20 15
Advertisements Total
6
6
The Vegan Journal Secretarial A.G.M International Vegetarian Union Symbol Special Meeting 13th April, 1957 Balance in hand at 30th Sept., 1957...
£ s. d. 176 0 10 25 17 0 6 6 3 t 0 3 0
0 0
2
17
6
261
0
0
£477
2
4
0 5 30 15 5 53 0 0 £477
2 4
Total
Audited and found correct V . L I D I A R D , 1 s t November, 1957.
D.
W.
SIMMONS,
Treasurer.
SATURDAY, MARCH 1st, 1958 Vegan Society Social, with dancing, at the Alliance Hall, Palmer Street, S.W.I. All welcome. Details and tickets, 3/6 each, from the Hon. Secretary. Vegan refreshments.
CRUSADE AGAINST ALL CRUELTY TO ANIMALS Our film meeting in Folkestone Town Hall on September 18th drew over 400 people—one of our largest audiences so far for this type of meeting. The next, in Wimbledon on September 27th, was attended by the Mayor who was generous in his praise for the aims of the Crusade and spoke of " the determination and unity needed to stamp out cruelty to animals." We invited the local vegetarian societies to bring literature to both meetings. The Rev. Michael Fryer spoke again this year and received the animals for blessing at the Annual Pets' Service, Parish Church, Bognor Regis, on October 13th. Over 1000 people and hundreds of animals present. Lord Dowding read the Lessons. Shots from the service were televised by I.T.N. The Crusade and its aims were mentioned in the excellent commentary. We received publicity in several newspapers and Illustrated London News devoted a page to beautiful photographs and again gave us publicity. The Rev. Fryer took part in another animals' service on October 20th, at Southwick. He is now a Council member of the United Humanitarian League. Forthcoming Event January 15th, White Eagle Lodge, Kensington. MARGARET A .
COOPER,
Secretary.
, London, N.W.4.
19
ANNOUNCEMENTS The President's Talks on Veganism A general address on veganism, based on the Society's new Declaration, has been given this year to the following Vegetarian Societies: Wimbledon, Worthing, Bristol, Brighton, Southampton, Newcastle, North Wales (Llandudno), Liverpool, Chester, Sheffield, Cardiff. Bookings for the New Year -include: Leeds Vegetarian Society, January 19th; Newport Vegetarian Society, March 4th. It is hoped that local vegans will participate in these meetings. The Nutrition Council The Nutrition Group referred to on page 13 of our last issue has now adopted the above name. The Nutrition Council's second and third meetings were on September 20th and October 25th, under the Chairmanship of Mr. Jack Sanderson. Also present were Dr. Franklin, Mr. J. Heron, Mrs. E. B. Shrigley, Mrs. M. E. Drake, Mrs. S. Coles, Miss C. Harvey and Mrs. J. Hammerton. During the course of the two meetings, the following subjects were particularly spotlighted: enquiries are progressing into the availability and marketing of sesame seeds, sunflower seeds and millet (the present state of availability is referred to elsewhere in this issue) ; the significance of leaf-protein—the extraction of which has been pioneered by Mr. Pirie at the Rothamsted Experimental Station—as a possibly valuable basis for a vegan protein food ; the development of date syrup as a non-acid forming, easily assimilated sweetener. Space forbids a full account of the very interesting discussions, but food news will always be reported in our journal (see page 3). Meanwhile the steady collection of food research literature has already successfully begun, and references are being filed by Mr. Heron. The Journal of Natural Living This small but dynamic vegan magazine is published by the Message Press, Coalmont, Tennessee, U.S.A., under the editorship of Mr. D. R. Hiatt. It is, to quote the publishers, " strictly vegan in policy and frankly opposed to all unnatural practices in food production . . . Distinctly religious in approach to physical matters, it will seek to demonstrate clearly the close and inseverable connection between the body, intellect and the moral perceptions." It contains nutritional, agricultural and health news, with recipes (all vegan), and is associated with the Seventh Day Adventist movement. $3 for 12 issues. Ahimsa Recipes An eight page folder with this title has recently been published by the International Cultural Forum. It includes vegetarian recipes and recipes for4 a vegan meal. A copy can be had for a 3d. stamp. This organisation has also recently pu rter in Esperanto. Enquiries to Miss F. Barker, Sussex. Donations towards the production of th would be appreciated. The
B.V.Y.M. T h e British Vegetarian Youth Movement is expanding rapidly as more young people hear of the work it is doing for the promotion of vegetarianism and of its exciting and ambitious holiday organisation. If you wish to know more about the B.V.Y.M. please write to: Wendy James, General Secretary, , Westmorland. Age limit, 35. Annual subscription, including the monthly magazine The Young Vegetarian, 5/-.
20
THE VEGAN CORRESPONDENCE BUREAU Co-ordinator: Miss Edna Towell, , West Moors, Wimborne, Dorset. (Please note this change of address). Will all those who wish to register with the Bureau and thus contact other vegans through it, or who wish to be included on the list for receiving circular letters by Bureau Members, please send their names and addresses to the Co-ordinator. Still More New Members Since we were last in print we have been very pleased to welcome these new members: Mrs. E. M. Lyster, , Co. Down, N.l. Mrs. Lyster writes us tha food diet. Mrs. A. M. Hugall, Swainby, Northallerton, Yorks. Mrs. Hugall has been vegetarian nearly all her life ; she lives alone in a rather isolated part of the country. Her interests include gardening and herb growing. " Home gardening," she writes, " is very necessary for health and reasonable spending." Mrs. Ruth Howard, Eyres, Devon. Mrs. Howard has been 17, has been a vegan from birth. She knows several languages. And she would like to see a vegan community come into being. Miss Olive Robotham, Stockton-on-Tees. Miss Robotham would like to meet other vegans. She will be in London for three weeks in December and Januai^, so we hope London members will arrange to meet her then. Vegetarian since 1937, vegan since 1950 ; follows a two-thirds raw food diet. Other interests include compost gardening, Esperanto and Scientology. She will be very pleased to receive letters from members living in the London area. Miss Mary Harvard, , London, W.I4. She writes: " I am interested to e farmers and gardeners with established compost-growing gardens ; or if any are contemplated. It would be useful and inspiring work of a kind that I should like to study and work with." Mrs. Eva V. Batt, , Enfield, Middlesex. A lactovegetarian for about 10 years, became a vegan this year. She writes: " Nearly 50, I have a lifetime of wrong living behind me, not from any intention on my part, but thoughtlessness, habit and a mistaken idea that animal protein was essential, was the cause. There are millions more like me—how can we reach them? Being a town dweller all my life, it was a holiday in Ireland that brought the dairy farming conditions first to my notice, and some publicity about the Export of Live Cattle Scandal at that time showed me the ridiculous inconsistencies of the lacto-vegetarian. I cut out all dairy produce from my diet and wrote to The Vegetarian for suggestions for substitutes. They put me on to The Vegan ; and I have -been amazed to find how much easier it has been to make the change than I had supposed. My heartfelt thanks to all pioneers who have made this possible." Miss M. Howard, , Caergvile, Wrexham, N. Wales. Dr. K. Nimmo, D.C., R.N., Oceano, California, U.S.A. Has been a vegan for many years. Our chief and most active supporter in North America. Raw Food Research Notes and Bulletin No. 1 As announced in our last issue's Bureau, in this issue on page 15 we publish some most interesting comments by readers, very kindly compiled and sent to us by Mr. Brierley.
21
r"
Its delicious flavour improves toast
& tiW/
o f $fudi-Qil
wi
GOLDEN BLOCK Made by the flavour-preserving Cold Process MARGARINE 10id. a f i b . COOKING FAT (essential 1/2d. a i-lb. for frying)
At all high-class Grocers, Co-operative and Health Stores MtirUetinq Managers : L E W I S A . MAY (PRODUCE DISTRIBUTORS) L T D . , STUART B O U S E . FLETCHER S T R E E T , LONDON, E . l ( T E L : ROYAL 1 6 U )
22
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YOUR
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NOW!
the humane glove The new Nylon woven fabric glove with a suede finish . . . backed with Nylon fur fabric, lined Nylon fleece The first of their kind!—but, there is only a limited supply—and they are selling very fast indeed. If you want warmth and comfort—the sheer luxury of an all-Nylon, shower-proof (and washable!) pair of snugfitting, slip-on gloves for this winter, you must order at once. They're lovely in appearance, mothproof, and weigh only about 4 ounces. Three shades—Cinder Grey, Beaver and Black—in sizes 6/6J, 7 and 7J. O r d e r by pose with confidence. Obtainable only from
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COATS, FRANKLIN & C O M P A N Y (Sole C o n c e s s i o n a i r e s t h r o u g h o u t G r e a t Britain & O v e r s e a s
D E P T . 9, F A X F I E L D
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HOUSE,
28 W A T L I N G
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LONDON,
E.C.4
UNIVERSAL TEMPLE OF REVALA For all peoples who recognise the universal power of the one God and the one church under the universal Christ.
IN UNITY LIES STRENGTH
....
Here is the message that none but the few enlightened minds of the world seem to understand yet the Church invisible, the repository of all knowledge awaits the membership of true seekers—
TO BLESS
:
TO ILLUMINE
:
TO HEAL
Through developing intuitive insight in the individual, To teach the true meaning of the Kristic message, To promote the recognition of the sacredness of all life forms, To lift the veil of the mysteries clouding life and death. This is the work of the universal religion—the supreme knowledge which sets man free from inward strife, illness and despair. This is the work of the New Age—to be United and work together with purity of purpose— to be an ENLIGHTENED disciple of the Universal Temple—to LOVE and have compassion for all life forms so that the world may live in peace and brotherhood. The Universal Temple teaches veganism to all its students and has been the means of introducing several people to veganism and vegetarianism. For particulars of membership write to Aquarian Chapter, Universal Temple, (enclose S.A.E. with 44d. stamp), (G. E. WALMSLEY, Pres.) c/o. 12 Marlborough Road, SALISBURY, Wilts.
'
23
CHELVEY
NUT
CHEESE
A NEW DELICACY. Made entirely from nut kernels. Excellent for all cheese dishes. Ideal with biscuits, sandwiches and salads. Tasty and nutritious, smooth texture, spreads well. No added flavouring. Made without rennet. Available from Health Food Stores. APPRECIATIONS—" A wonderful achievement "—Such a satisfying cheese "—" A delicate taste "—" Excellent in every way . . . quite a triumph "—" I like the flavour very much "— " One of the tastiest delicacies we have ever, tried "—" A valuable product "—" Such a cheesy flavour "—" Particularly tasty." I N D E P E N D E N T ANALYSIS SHOWS N U T R I E N T VALUES CLOSE T O DAIRY CHEESES VEGAN FOODS, LTD. 63b, Henleaze Road, Westbury-on-Trym, Bristol
GoMnane, for HEALTH & VITALITY A HIGHLY ALKALI
FORMING
NUTRITIOUS -
A FULL
FOOD VITAMIN
RANGE
The first of its kind to incorporate fresh unprocessed juices. Barmene enhances the flavour and food value of soups and savouries. Fresh vegetable concentrates. Biochemically balanced salt. Contains Vitamin B12. Obtainable at Health Food Stores. #
Packed in attractive transparent plastic containers which, when empty, can be used for many purposes—for butter, flowers, pencils, cream, beverages, and for use at picnics to hold salads, etc.
#
GRAHAM-DENE LIMITED Dept. 9, 28 Watling Street, London, E.C.4
C H I L T E R N HERBS. Your vegan meals will be dramatically different with " Chiltern Herb Mixtures." Grown organically in the Chilterns and dried immediately after harvesting, they retain their brilliant green colour and their delicate aroma. This " bouquet" of flavours makes Winter salads and dishes superbly attractive to eye and palate. A CHEST of CHILTERN HERBS (3 glass jars) is an ideal present for your friends. Price list and GIFT-TOKENS from Chiltern Herb Farms Ltd., Dept. Ve, Buckland Common, Nr. Tring, Herts.
24 '
MISCELLANEOUS ADVERTISEMENTS (2/- per line: minimum 2 lines; 20% discount on four consecutive issues.) 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. McKenzie Butterworth, Vegan Food Reformer), 961 Chester Road Stretford, Manchester. Longford 2100. PERFECT WAY (Kingsford). Soul World (Randolph). 50/- new. P / P . S.A.E. other books. 45 Cornwallis Grove, London, N.9. SPEAKING & WRITING, taken together, lessons by correspondence or visit, 5/- each. Dorothy Matthews, B.A., , London, N.W.3. PRImrose 5686. 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. £1,000 URGENTLY needed towards publication of humane extracts— financial embarrassment to compiler. Particulars upon request.—M.D., , Burgess Hill, Sussex. WHY BE ILL? Every thing in the world has Radiations. All ill-health is caused by the presence of Bad radiations and often by the absence of Good radiations. Medical Radiesthesia is the best treatment; it covers Allopathy, Homoeopathy, Nature Cure, Bio-chemical and Herbs. It is the only method of finding the radiations and correcting them.—Write Box 10261. 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 four 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. EASTBOURNE. Edgehill Nursing Home, . Acute, chronic, convalescent rest cure, spiritual healing. Miss M. Fisher, S.R.N., R.F.N., S.C.M. Tel. 627. EDSTONE, W O O T T O N 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. Tel.: Hindhead 389. LAKE DISTRICT. Rothay Bank, Grasmere. Attractice guest house for invigorating, refreshing holidays.—Write Isabel James. Tel.: 134. LONDON.—Small vegetarian guest house, 20 mins. London. Terms moderate. Mrs. M. Noble, , Wimbledon. CHE. 3587. NORTH WALES.—Vegan and vegetarian guest house, nr. mountains and sea. Lovely woodland garden. Brochure from Jeannie and George Lake, Penmaen Park, Llanfairfechan. Tel.: 161. WESTGATE-ON-SEA, KENT.—Holiday Flatlets, self-catering, for Vegans and Vegetarians, 30/- to 50/- each guest. Occasional Vegan meals available ; excellent bathing ; no smoking. Stamp for leaflet. Mrs. Arnaldi, . Tel.: Thanet 31942. " W O O D C O T E , " Lei ant, S t 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.
CHEESE
FOR DI1ER?
ARNOLD'S
AND
YEAST
PIE
i lb. potatoes, J lb. tomatoes, 4 ozs. cheese, 2 ozs. breadcrumbs, 1 oz. cooking fat, 1 tablespoonful Dried Brewers' Yeast, 1 onion, teaspoonful sugar.
i-ib.3/-
Fry sliced tomatoes and onions in cooking fat. Mix with grated cheese, yeast, breadcrumbs, and sugar. Place in greased pie dish and cover mashed potatoes. Cook 1 hour Regulo 6. Serve with sauce or gravy.
1 -lb. 5 / from good Health Food Stores
D R I E D BREWER'S the richest protein food
YEAST
for fta&ourirtg
Soups.
Stews. Qrato'es. etc.
Stimulates the appetite and enhances the flavour of all Vegetarian and Health Foods. Ask your local Health Food Store for VESOP.
VESOP PRODUCTS 498 HORNSEY ROAD
•
LTD.
LONDON
'
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