THE VEGAN SOCIETY Founded November, 1944
Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence and compassion for all life. It applies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and encourages the use of alternatives for all commodities derived wholly or in part from animals. Veganism remembers man's responsibilities to the earth and its resources and seeks to bring about a healthy soil and plant kingdom and a proper use of the materials of the earth. President: Dr. FREY ELLIS, 27 Links Road, Epsom, Surrey. Deputy President: Mr. J. SANDERSON. Vice-Presidents: Mrs. E. BATT, Mrs. S. COLES, Mrs. M. HENDERSON, Dr. C . N I M M O , Miss W . SIMMONS, Miss M. SIMMONS, Mrs. E . SHRIGLEY, Dr. F . WOKES.
London, S . E . 1 2 . (to whom all subscriptions should be sent), Palm on, N.13. Librarian: Mr. W . H. C. WRIGHT, , Enfield, Middlesex. Committee: Mrs. E. BATT, Mr. H. BONNIE, Mrs. S. COLES, Mr. P. DAWES, Dr. F . ELLIS, Mrs. J . FUGEMAN, Miss T . LARKIN, Mr. J. SANDERSON, Secretary
LOUISE DAVIS,
M r s . E . SHRIGLEY, M r s . G . SMITH, D r . F . WOKES, Mr. W . WRIGHT.
Minimum subscription, which includes " The Vegan ", 15s. per annum (and 7s. 6d. for each additional member of one family at same residence); 7s. 6d. if age under 18; payable in January. Life Membership, £10 10s. Od. THE VEGAN J O U R N A L OF T H E V E G A N
SOCIETY
The Editorial Board does not necessarily agree with opinions expressed by contributors to this magazine, or endorse advertisements. Please send articles and letters for publication to 58 Deyncourt Gardens, Upminster, Essex. Editor: Mr. JACK SANDERSON. Vegan Distribution Secretary: Mrs. D. HANSON, Colchester, Essex. Advertisements: Mr. PHILIP DAWES, , Caversham, Reading, Berks. Rates: Whole Half page— £6 0s. 0d.; Quarter page—£3 10s. Od. Advertisements must be in keeping with the principles of veganism, and the Publishers reserve the right to refuse any advertisement, or cancel any order without explanation. Published quarterly: Annual Subscription, 10s.; single copies, 2s. 6d. plus postage. Obtainable from the Hon. Secretary.
THE VEGAN Journal of the Vegan Society
Vol.17. No. 4.
WINTER, 1970/71
EDITORIAL
Grateful thanks to all who make The Vegan magazine possible for those of us who do not yet find it possible to take a more active part in the movement."—E.S.I. "As the Vegan Society is so close to my heart, I feel guilty, that I can do so little, due to the great distance aivay, and I can never attend your meetings and lectures. Is there anything you think I can do for you? If there is just tell me, and I shall try."— DR. NIMMO, California. The above are typical of the many letters the Society receives from its members and readers. Over 500 members live in Britain, a few dozen in Scotland and Ireland and the remainder abroad. Since most of the work in producing The Vegan magazine is done in the main by the Committee centred in London (although contributions come from far and wide) there is obviously a large and relatively untapped field of talent and energy that is waiting to be used. Wherever there is a vegan there is a potential source of influence. Of course many members like Dr. Nimmo (quoted above) are already great workers in many causes and are mainly short of one commodity—-time. But many others who are hesitant and perhaps as yet unaware of their gifts may just need a lead and lots of courage to take the plunge. You may be a typical housewife who may yet serve as a Kathleen Long, a Ruth Harrison, a Muriel Henderson or an Eva Batt. Give life a chance—take the plunge and see what it may make of you as a server. Most of the campaigns against cruelty to animals and all life have begun with individuals like you or I. Perhaps you could organise a Vegfam walk, or a Coffee Morning. Miss Hurnard's booklet incorporating vegan ideas, for free distribution, has already been instrumental in introducing several people to veganism. Many vegans are isolated from other vegans—perhaps you coulid be a pen friend. All vegan experience is valuable especially to others whom you can inform. You can arrange for a vegan speaker in your group or perhaps even give 105
a talk or read a paper yourself (many vegan articles are suitable for this). You can take notes and send in a report to the Society. You can arrange a vegan "stall or demonstrate vegan alternatives—foods, cakes, commodities, etc. You can send vegan recipes to Jimmy Young on the radio. These days vegan ism is sometimes attacked by interested parties (some genuine, some perhaps not). You can reply to them by letters or by word of mouth. You can initiate correspondence in your magazines or on listeners' programmes on radio and T.V. You can be a vegan voice in any circle, private or public. You can be a 2-way Jink with other societies. Were you served good vegan food in that restaurant or guest house—let us know then we can recommend it to others? Have you met some new food or commodity? Could you assist with book reviews or send us suitable quotations from literature, or send us news of suitable articles in other journals? Have you experienced and overcome some of the problems of 'being a vegan parent? What is your tip as a traveller as regards food, or as a gardener or farmer on composting, pest control, etc.? Have you recently joined the Society or are thinking of doing so—if so let us know how we can help you. Are you a member of long standing? Isn't there at least one little tip you could pass on to the other members? All of us can write letters to the papers and collect information from them on vegan matters. The field is limitless and the task unending. We'shall welcome any help that you can give, and during 1971, we shall prepare (1) a wide ranging list of ways in which you can serve and spread the ideals of veganism, (2) a reservoir of useful information which you can draw upon for use at lectures and meetings. You could play your part—a vital one—in spreading knowledge of the vegan way of life by returning the form on this matter on another page which also indicates further ways in which you may serve. J. SANDERSON.
APOLOGY
We regret any inconvenience caused to our readers, retail outlets and advertisers for the late arrival of the Autumn issue of The Vegan. This was due to circumstances outside our control which we will endeavour not to repeat again. At the same time we would like to inform you that the journal will be completely redesigned as from the Spring issue, 1971, and we hope that the new form will help to create greater interest for the reader. CONGR ATULATIONS
To Rosemary Fallick on her marriage on 27th September to Raymond May, a member of the Vegetarian Social Club. 106
WHAT DOES IT MEAN ?
IS IT VEGAN ?
For some time it has been our aim to compile a Glossary of Terms used by food producers which would include all the names of ingredients commonly used on tins and packets. The difficulty so far has been that those who have the technical knowledge have not had the time to spare to help us produce it. Now Dr. Alan Long has come to our aid and we are pleased to print the following list and express our grateful thanks for his expert help. The items are classified thus: A. Containing (or associated with) products from slaughtered animals. M. Mineral origins. M*. Mineral sources and synthetic materials (e.g. from coal-tar and petroleum). V. Suitable for Vegetarians. V*. Suitable for Vegetarians and Vegans. GLOSSARY OF TERMS
Acidulcmts. M*andV*. These literally " tart up " foods. They are added to carbonated soft drinks, fruit juices, salad dressings, jams, jellies, sweets, and sherbets. These are acids used commonly in this way (most are made by industrial fermentation): citric (also extracted from lemon and pineapple residues), phosphoric, fumaric, malic, adipic, tartaric (also obtained from wine-making), lactic, and succinic. (Phosphoric acid is used especially in cola drinks). Fumaric acid is poorly soluble, so a detergent wetting agent, dioctyl sodium sulfosuccinate (M*), may be added to overcome the difficulty (this is CWS fumaric acid—cold-water soluble). The use of monochloroacetic acid as an acidulant and preservative was discontinued after 1940 after an orange-flavoured drink containing it had made many people ill. Agar (agar-agar). V*. Dried stems of a sea-weed, which yields an aqueous extract resembling gelatine in its physical properties, so it is used in jellies, ice-creams, and soups, as well as industrially. It is a laxative. Sea-weeds are rich in sources of mineral elements (but not usually of protein), but they should be used sparingly as foods, unless processed (see Carrageenan and Pectin). 107
Anti-caking Agents. Added to keep powders or fine crystals (e.g. baking powders,' table salt, garlic salt, malted milk powders, and filled and instant milks) free-flowing, by counteracting the effects of moisture. Such agents are calcium silicate, magnesium silicate, sodium aluminosilicate, silica gel, and tricalcium phosphate (all M). Ascorbic Acid. M* and C*. Vitamin C, a component of fruits (especially soft and citrus fruits, but apples and grapes are not good sources), and green and yellow vegetables. New potatoes, especially fried (chips) or in their jackets, but not mashed or instant, are a fair and cheap source. Cooking destroys vitamin C, although some is preserved in cooked and canned foods, and even in jam. Except for small amounts in liver, meat lacks the vitamin; animal and human milk, raw and pasteurized, are poor sources. Ascorbic acid is manufactured cheaply from glucose and added to fatty foods as an anti-oxidant. Everybody should eat an orange a day or its equivalent in fresh fruit or canned juice; " fruit" cordials and colas may contain, no fruit or vitamin C. BHA (Butylated Hydroxanisole). M*. An anti-oxidant, retarding rancidification of fats. After doubts and reversed decisions, it is now permitted in the U.K. as a synthetic additive to butter and margarine. Although it is regarded as safe in food, it may cause dermatitis in prolonged contact with the skin. BHT (Butylated Hydroxy toluene). M*. As BHA. Calcium Phosphate. M. Used as a firming agent and for fortifying foods in calcium. Although still sometimes called " bone ash ", it is now made from crushed rocks or from chalk. Carrageenan. V*. Extracted from a sea-weed, Irish moss, and used widely as a stabilizer and thickener for milks, fats, and confectionery. It causes ulcerative colitis in animals of some species and should therefore be treated as a condiment in catering; moreover, it is rich in galactose, a sugar suspected of conducing to cataract, and it should be used sparingly for this reason too. Creta preparata. Chalk. M. Added to subsidized white and brown breads and to some branded breads to make up for calcium lost in milling and to 108
make good possible removal of calcium by phytic acid in the bran, which may render it unavailable. Thus ordinary breads, white or brown, contain about 90 mg of calcium per 100 g, whereas Allinson's contains 26 mg. Chalk is added to flour at the rate of 14 ozs. to a 280 lbs. sack. Emulsifiers. Surface-active agents used to disperse one liquid in another (usually oil in water), and therefore to make stable emulsions and smooth creams. They are much used in shortenings, margarine, confectionery, biscuits, cakes, and ice-cream, and in breadmaking, to soften the crumb. Traditional agents are egg-white tragacanth (V*) and other plant-gums and soapy materials, lecithin (V), (e.g. for mayonnaise), alginates (V*), carrageen (V*), Synthetic emulsifiers include glyceryl monostearate (abbreviated to MSG), glyceryl distearate, sorbitan monostearate, polysorbates, propylene glycol monostearate (all of these should be regarded as A; see Glycerol and Stearic Acid), and propylene glycole alginate and propylene glycol monopaLmitate, and sodium carboxymethylcelluloses (the last-named are M* and V*). The emulsifiers permitted in bread-making are of the MSG-type (probably A). Emulsifiers are used in cosmetics and pharmacy. Emulsifying Salts. M* and V*. Sodium salts of citric, phosphoric, and tartaric acids, used in the manufacture of milk powder, evaporated milk, sterilized cream, and processed cheese. Farm-fresh. This description means nothing; the produce could be " factory-stale ". The term needs to be challenged by a test-case as an infringement of the Trades Description Act. Firming Agents Fruit turns soft as its pectin is converted with ripening into pectic acid, so that cellular adhesion is lost. Addition of calcium salts from a gel with, pectic acid (calcium pectate), retaining the firmness of the cells. Calcium chloride (M), calcium citrate (M* or V*), and calcium phosphate (M) are used to preserve the firmness of canned tomatoes, potatoes, and apples, and these salts are also added to pickles. Gelatine. A. Water-soluble protein (of very low food value; it lacks tryptophan) produced by wet rendering of collagen in bone, tendons, skin, and connective tissue of animals and fish. (This process occurs in the stewing of meat and in making a meat stock). Commercial gelatine is made from slaughterhouse offals and from 109
imported bones of dubious provenance; th.e process causes pollution and spread of anthrax. The setting properties of gelatine are exploited in table-jellies, marshmallows, nougat, ice-cream, pastilles, perles and capsules, gums, glues, size, printers' inks, and photographic films. Gelatine is used in clearing wine, the tannins of which coagulate the protein, which carries down the haze. Glycerol (Glycerine). A or M*, rarely V*. Fats are esters of the alcohol glycerol with fatty acids. Glycerol is therefore obtained by hydrolysis (saponification) of fats. In commerce slaughterhouse offals are used, the other product being soap; or glycerol can be manufactured from petroleum or by the fermentation of cellulosic material. The source depends on the fluctuations of the market, unless (as in Beauty Without Cruelty cosmetics) non-animal sources are insisted on. In compounds " glycerol " becomes " glyceryl ". " Glycerine " is the old term for glycerol. Glycols. M*. Synthetic alcohols with properties like those of glycerol, and offering a similar range of compounds. Ethylene glycol is the toasis of anti-freeze mixtures for cars. 5'-Guanylic Acid and Disodium 5'-Guanylate. M*. A flavour-enhancer like MSG, but more potent and with a different, complementary effect. This is an active principle in a traditional flavour-enhancer, viz. dried 'bonito (tuna-fish), esteemed in Japanese cuisine. Guanylic acid is now made 'by industrial fermentation. It bids fair to supplant beef-extract; it is used in soups and simulated meats. Homogenization. The globules in emulsions are reduced in size'by heating and/ or hi-speed mixing; the emulsion is thus stabilized. Ultrasonic homogenization is used to make cream soups, to disperse dried milk in water and essential oils in soft drinks, to stabilize purges, and to make peanut butter. When milk is homogenized the smaller globules absorb more of the protein, which stabilizes them; the cream does not then rise. See Emulsifiers, and Stabilizers and Thickeners. Hydrolysed Protein (Hydrolized Protein). See Hydrolysis. Vegetable, milk, and meat protein may be treated in this way. Hydrolysed protein adds to the nutritional quality and appeal of soups, packet foods, and flavouring extracts. MSG is produced in the hydrolysis of cereal and soya-glutens.
110
Hydrogenation. As many unsaturated fats and oils melt too low for use for margarine and cooking-fats, they are saturated or partially saturated with hydrogen gas (M) in the presence of a metal, usually nickel, which raises their melting-point and hardness. Cottonseed, maize, sunflower, and whale-oils are commonly hardened by hydrogenisation. Likewise .glucose is hydogenated to Sorbitol (q.v.). Hydrolysis. A change caused by water, hot or cold, usually assisted by enzymes or alkalis or acids; it is involved in the production of nutrients and ffoods, and in the preparation, processing, cooking, and digestion of foodstuffs. Fats are hydrolysed to glycerol and acids, starches to sugars and proteins to peptides and amino-acids. Many products, such as MSG, gelatine, and soaps are produced by hydrolysis, which is also involved in wet rendering. 5'-lnosinic Acid and Disodium 5'-Inosinate. M*. As for 5'-Guanylic Acid. Isinglass. A. Prepared from the swim-bladder of some species of sturgeon for clarifying beer and wine (fining). Isinglass coagulates slowly without the action of tannins (which beer lacks; see Gelatine), and thus brings down fine particles. Lard. A. Fat surrounding stomach and kidneys of pigs, sheep, and cattle. Leaf lard comprises residues from the refining of neutral lard. Lard is often described as a Shortening (q.v.). Lecithin. V*. A phosphorous-containing component of fats and important in the body for their digestion. Egg-yolk is a rich source. Nutritionally insignificant amounts are added to foods (such as chocolate) as emulsifiers and to cooking-fats as anti-spattering agents. It is also used in cosmetics. Commercial lecithin is obtained from soya-beans, peanuts, or cereals. Maltol. M* (also Ethyl Maltol. M*.) A flavour-enhancer (see MSG), especially for fruity tastes, and used in drinks, jams, and confectionery. Moisture-retainers. Sorbitol (M*) is added to shredded coconut and sweets, glycerol (A) or gelatin (A) to marshmallows and nougat; propylene glycol (M*) is also added to sweets.
Ill
Monosodium L-Glutamate (MSG). V*. Stimulates the taste-buds and enhances flavour, particularly in imparting a meaty taste to proteinaceous food. L-Glutamic acid is a common amino-acid component of proteins (e.g. gluten), but is usually only released therefrom in the stomach. However, MSG occurs in beetroot and in some oriental cooking herbs and in soya-sauce. It is now produced by fermentation of cerealoffals, or as a protein-hydrolysate from wheat, maize, sugar beet or soya. Treat MSG as a condiment: large amounts on an empty stomach induce flushing and discomfort in the chest and neck (Chinese Restaurant Syndrome or Kwok's Disease). Pectin. V*. _ Occurs in sriiall quantities in soft fruits such as strawberries, raspberries, and cherries, but plentiful in plums, apples, and bitter oranges; it is manufactured from apple pulp and orange pith. It is used to set jam and jellies, and like agar, as an emulsifier and stabilizer in confectionery, chocolate, and ice-cream and as anti-staling agent in cakes. See Firming Agents. Pectin has antibiotic properties. It contains galactose; see Carrageenan. Shortening. Fats (generally lard) producing crispness and flakiness in baking. Vegetable shortenings (V*) are still called " lard compounds " or " lard substitutes ". Sodium Carboxymethylcellulose. V*. Imparts smoothness and texture, and is a thickener. Added to fruit drinks, slimming foods, dehydrated fruits and vegetables, ice-cream, pie-fillings, and puddings. It stabilizes fatty emulsions. It is not allowed in bread making. Sorbic Acid (also Sodium and Potassium Sorbate). M*. Inhibits the growth of moulds and yeasts (but not of bacteria), and is used as a preservative (e.g. in margarine, cheeses, sauces, fruit-juices, and confectionery). It appears to be metabolized like caproic acid, a constituent of butter, and is therefore regarded as safe. In milk it <may cause irritation on the skin. Sorbic acid occurs in rowan berries. Sorbitol.
Occurs.in many 'berries (but not grapes) and sea-weeds. It is manufactured by the hydrogenation of glucose, and is an intermediate in the manufacture of ascorbic acid. It is used as a sugar substitute for diabetics and in making sweets, as well as printing inks, leather-making, and in anti-freezes (for cars). 112
Stabilizers and Thickeners. Impart a smooth creamy texture and body, and prevent the separation of emulsions (see emulsifiers and Homegenization). They may be added to fruit-drinks to prevent precipitation of the pulp and to bestow body on soft-drinks based on artificial sweeteners. The usual stabilizers are gum arabic (gum acacia) (V*), guar gum (V*), sodium carboxymethylcellulose (M* and V*), gelatine (A), carrageenan (V*), carob bean gum (V*) (from St. John's bread or locust beans), agar (V*)j and pectin (V*); they are also used in cosmetics. The vegetable gums should be used sparingly in foods, as they contain galactose; see Carrageenan. Stearic Acid and Stearates. A and M*, rarely V*. Many animal and plant fats are glyceryl stearates. Stearic acid therefore comes on to the market as a product of soapmaking and consequently from slaughterhouse offals. Beauty Without Cruelty insist on stearates from plant-sources for their cosmetics and soaps or use alternatives such as palmitates (V*). Stearates can be made by hydrogenating vegetable oils. Magnesium or aluminium stearates are used as lubricants in the manufacture of pills. Tallow, Rendered. A. Fat from beef or mutton, rendered from parts other than kidneys, and used for margarine, soap, candles, and leather preservatives, and in making some detergents. Tallow, Solid. A. Suet (fat) from the kidneys of oxen and sheep. Also known as " premier jus ". The Milk-Meat Complex "The main supply of calves for beef will continue to come from the Natjonal Dairy Herd, providing that there is no dramatic erosion of the fresh liquid milk market, owing to any expansion of the fat-filled whole milk replacers, or other substitutes, which could undermine the viability of the milk industry." This was the opinion of an officer of the Milk Marketing Board, writing on " Future Trends in Calf Supplyâ&#x20AC;&#x201D;Export, Transport, and Marketing," in the Veterinary Record, 1970, 86, 746. Owing to pressure on space we regret that many letters and news items have had to be omitted from this issue. 113
COMMODITIES
Several of our members who have expressed concern about emulsifier's of animal origin now being used in various apparently vegetarian foods have asked us to enquire about this particular ingredient in peanut butter. The first two replies are from Granose Foods and Mapletons Health Foods—both of whom assure us that their Peanut Butter contains no emulsifiers of any kind. Messrs. Granose have added the reminder, which we are happy to pass on, that no Granose product contains anything at all of animal origin, while Messrs. Mapleton's have enclosed an analysis of their Peanut Butter which shows it to contain 28.7% protein, 49.5% fat and 603 Calories per 100 grams. We are .pleased to recommend Plamil Delice to our readers, a delicious and nutritious ' Cream ' with which to top fresh fruit salad or indeed any sweet. It is good to be able to support a deserving enterprise like the Plantmilk Society in such a very pleasant way! Many of our readers will already have their copy of the new Health Food Guide incorporating the Vegan and Vegetarian Shoppers' Guide. Early in the new year the Shoppers' Guide section alone will be available. Details in the Spring Vegan. A few replies were received from manufacturers too late for inclusion in the Guide. - Please add the following, which are all Vegan, to your copy: — SECTION 24.—Sandwich Spreads. Tartex Pate, all. flavours: Regular, with Herbs, Slightly Smoked, with Paprika, with Curry and Salt Free. Tartex Sugo. Tartex Goulash (T.V.P.) NOTE: Tartex Goulash, unless marked (T.V.P.) is not vegan. SECTION 14.—Gardening products. Fison's Evergreen 80, Lawn Food, Autumn Lawn Food, Lawn Sand, Moss Killer. SECTION 15.—Home Products. Scotchbrite Cleaning Sponge for Non-Stick cookware. All Bostik Products: Clear Adhesive, Outdoor Adhesive, Contact Adhesive, .Wall Tile Adhesive, White Sealing Strip, Outdoor Sealant, Epoxy Adhesive, Bond PVA Adhesive, White Seal. SECTION 28.—Toiletries. ' G o y a ' products—Talc, Bath Cubes, Cologne, Shampoo, Cologne Stick, Bubble Bath, Hair Spray. 114
' Aqua Manda '—Golden Body Rub, Herbal Bath Oils, Herbal Foam Bath. Hymosa ' Black Beauty ' Perfume. FOOTWEAR In The Vegan for Spring (p. 20) we mentioned some additions to the vegan range of ' Gluv' and ' Tuf' shoes for men. In connection with this we have recently heard from a member in Colchester who tells us that the company Raven Rubber and Plastics of 93 Hythe Hill, Colchester 66'iJ (prop. S. H. Heckford) will be pleased to supply these shoes to our readers at reduced prices:— 'Tuf' V61 Tan, 3 eyelet lace shoe, V62 Black, 3 eyelet lace shoe, or V64 Black, slip-on Gusset shoe, all with moulded soles. Sizes and £ sizes 6—12. Corfam 'calf' uppers. The recommended price is 79/9d. but our readers need send only 74/6d. The ' Gluv ' shoes in ' suede ' Corfam have polyurethane soles. The styles are: — G.57 Stone colour, Cavalry Gusset style. G.58 Dark Brown, Cavalry Gusset style. G.59 Stone colour, step-in Casual. G.61 Stone colour, two-eyelet tie. All sizes and half sizes 6—12. The recommended price is 89/9d. Mr. Heckford's price to us—79/6d. And they are post free, with further discounts if several pairs are ordered at the same time. (National Giro Acc. No. 371 4152). The letter from Judith Dawes, of 106 Hythe Hill, Colchester, Essex, continues: " I have often talked with Mr. Heckford about the difficulty of obtaining good vegan shoes for children. After much searching he has found a firm which makes children's shoes, of good quality, porous, various styles and sizes from infants up to size 5 (adult). He has asked me to ascertain the possible demand." So all you mothers searching for quality vegan shoes for children, drop a line to Judith Dawes right away, there is every likelihood of help on the way if you do. In the meantime Curtess & Hilton's shoe shops usually have a few shoes for children in the cheaper plastic materials. For Men The Clarino Vanguards in Freeman, Hardy & Willis shops and True-Form are all vegan. The identification numbers being M 1395, 1396, 1397, 2395,'2396 and 2397. Clarino is one of the 115
quality poromeric materials which look and feel like animal leather, but wear and keep their shape much better. It is suggested by the manufacturer that other entirely non-leather shoes are available in the Dolcis, Saxone, Lilley & Skinner and Manfield shops. The writer thinks our readers should explain their requirements to the Manager who will be only too pleased to help. Dunlop Footwear again have an excellent range of protective weatherboots, some in moulded vinyl, nothing like the trusty old 'Wellies' to look at but just as waterproof! For instance.' Locarno ' for ladies in stretch crushed 'wetlook ' vinyl with 18" leg and quilted diamond pattern on the side. In white 6404, Red 6405 or Black 6406. Sizes and half sizes 3—8. Price—79/8d. Or ' Montreux ' in grained vinyl, 16" leg with brogue punched straps and buckle trim. In Black 6400 or Brown 6401. Sizes and half sizes 3—8. Price—75/-. Or 'St. Moritz' with fancy brogue pattern vamp. 16" leg. In Black fine grain 6402 or Brown fine grain 6403. Sizes 3—8 and half sizes. Price—69/8d. And others. Children's gay Dunlop weatherboots such as ' Toddlers' in Bright Red or Blue, (sizes 4—10). Price—13/-. ' Sno-Tops' in Black, White, Caramel or Bright Red (girl's 3 to women's 8). Price—25/8d„ and ' Splashabouts' for children, juveniles and girls up to size 5 in Red or Brilliant White with black soles, add a cheerful note to a bleak winter day, as well as performing their main function of protecting the feet. A new bold sole pattern has been introduced on boys' and youths' Dull Wellingtons for added grip. Leisure Wear Corduroy Sneakers have also been given a face-lift by Dunlop this season. A wider range for men, women, boys, girls and juniors, includes one or two quite new styles for this type of shoe. All vegan of course, and all can be recommended for comfort with their small sensible heels. Slippers Again the Dunlop range is considerably increased with the addition of new models, all are vegan with the exception of a few men's slippers in camel cloth which can easily be recognised. Reindeer Boots this winter have ' Cossack ' all-weather for women in two lengths, \ at 45/- and short at 32/6, and a member recommends them highly. Reindeers are generally available but these particular ones came from Samuel Fisher Fashion Shoes of East Street, Barking. 116
The manufacturers of " Delta by Lotus " branded synthetic of 40,000 pairs a week of this type of f some of these are stocked by all the leading Ma s. A recent letter from Marshall Ward ( Ardwick, Manchester 12) gives 39 examples o which . we list below for the convenience of members unable to spend time ' shopping around '. Part No. 8P 557A 8P 558W 8P 571K 8P 521E 8P 569F 8P 570P
8P 567R 8P 568M SP SP SP 8P
280K 282A 281E 446F
Description
Size
Price ÂŁ s. d.
3-8 3-8 3-8
19 19 5 15 0
3-8 4-8
4 5 0 4 19 0
LADIES' BOOTS
' Lotus' over-knee Boots in stretch shiny vinyl with strap and buckle adjustment at too. If" heel. Black. As above. White. Knee high leg-clinging stretch vinyl boots. Strap & buckle fastening. heel. Black. Close fitting, foam backed vinyl boot, shaped to leg. 13" inside zip fastening, l i " heel. Brown. Vinyl Boot with 14" leg, warm lined. 12i" zip fastening, heel. Off White. Fifteen inch long ' Lotus ' Boot with crinkle ' wet look ' vinyl upper decorated with 4 gilt rings and coffee underlay to match platform piping. Zip curves to waist. " Moonskin " foil lining reflects heat and cold, maintains 96% body heat. Completely breathable and moisture absorbing. 2" heel. Brown. Long leg new grain vinyl shaped to leg in Pull-on design. Foam lined. 1-J" heel. Black. As above. White.
3-8* 9 9 0 3-8 3-8
LADIES' SHOES
' Lotus' Court Shoe, Skinfit lined with petersham bow trim. Black. As above. Navy. As above. Brown. Vinyl court shoe with gilt vamp trim & tab with concealed instep gusset. Fully lined. 2" heel. White. 8P 1086T Patent vinyl with high vamp and buckle. Silver platform piping, sling .back, l i " heel. Black. 8P 1093S Sling-back shoe with wide vamp bar. Bold medallion trim concealing instep gusset. 2i" heel. Yellow. 8P 687E Fancy sandals in silver vinyl. Sling back, adjustable buckle. heel. Ideal for dancing. Silver. 8P 688A Gold vinyl strip sandal for evening wear. Adjustable heel strap. H" heel. Gold. 8P 952A Crinkle patent vinyl, punched tab front, silver underlay. 1 J" heel. Silver. *Including half sizes.
3-8* 3-8* 3-8* 3-8* 4 0 ' 0 3-8
4 5 0
3-7
3 9 0
2 7 0 3-7 2 5 0 3-8* 3 9 0
117
Pari No. 8P 8P 8P 8P
972F 10i94T 1096K 1095P
8P 448Y 8P 1099N 8P 1097E 8P 1098A 8P 1100A 8P 878Y 8P 1101N 8P 977K 8P 8P 8P 8P
815R 814W 1102R 365M
8P 343P 8P 372 IP IP IP IP IP IP
Description LADIES' SHOES (Continued) Modern design high fronted court shoe with giit trim in grained vinyl. heel. Beige. Comfortable T-bar shoe in soft vinyl with fancy cut-outs. Sling back. 1+" heel. Navy.. Two-tone, sling back, platform shoe in vinyl patent. H" heel. Brown/Beige. Two-tone shoe in crinkle patent vinyl. Attractive punched instep bar with buckle fastening. heel. Brown/Beige. " Lotus ' shoe in patent vinyl. Broad instep bar with bold gilt buckle. 2" heel. White. ' Lotus ' shoe in Navy vinyl, sling back fastening. Neat oval vamp trim with gilt surround. 2" heel. Navy. â&#x20AC;˘ Lotus ' trouser-boot shoe in patent vinyl, new style heel. Very high vamp tab trimmed with gilt ornament heel. Concealed instep gusset. Black. ' Lotus ' sling back shoe in tan vinyl with two black strips across vamp. 2" heel. Brown. Chunky patent vinyl shoe with sling back. Fold-over slashed tab held down with gilt studs. H" trendy heel. Red. Popular mocassin style with punched vamp and tab. Laced bow trim. Foamed Skinfit lining for added comfort. Brown. Crinkle patent vinyl shoe with sling back and dominating high vamp trim with gilt buckle. Skinfit lined, roomy toe. 11" heel. Blue. Corduroy casual with vinyl apron. Concealed instep gusset. Twill lined throughout. Beige. Ballerina type casuals in soft foam-backed vinyl. Untrimmed. Very comfortable. Stone. As above. Black. Instep bar shoe in matt finish vinyl with gilt buckle trim. H" heel. Black. Wicie fitting court shoe in blue vinyl with foam-backed lining. Stitched vamp with strap and tab. Concealed instep gusset. 1|" heel. Blue. ' Lotus ' court shoe in Softee vinyl. Wide fitting and foam lined. 2" slim heel. Petersham -bow trim. Black. Wide fitting court shoe in grained vinyl. Bow trim, foam lining. If" heel. Blue'. INFANTS' SHOES
Size
Price ÂŁ s. d.
3-7* 2 19 0 3-8 2 17 0 3-8 3 5 0 3-8 2 17 0 3-8* 2 15 0 3-8* 2 9 0 3-8* 2 9 0 3-8* 2 9 0 3-7
2 15 0
3-8
2 2 0
3-7
2 15 0
3-8 3-8 3-8 3-7*
1 1 1 2
0 0 0 0
3-8* 3 15 0 3-8* 2 9 0 3-7 2 5 0
3187U ' T ' Bar shoe in shiny black with punch decoration. White mock platform. Black. 4,5,6 1 3188T As above. 7,8 1 3189P As above. 9,10 1 3191R As above. Blue. 4,5,6 1 3192M As above. 7,8 1 3193F As above. 9,10 1 *Including half sizes.
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8 8 8 15
Part No.
Description
Size
FOOTBALL BOOTS
Price ÂŁ s. d.
IP 2394C " George Best" Football boots by Style Barratt. Absorbent lining. Foam padded insole. New Arch support and studs which will not break off. Robust yel soft and 13-5 1 19 11 supple. No ' breaking-in ' required. M E N ' S SLIPPERS
IP 903 9K Ward's Grecian Slipper. Vinyl uppers with Foam lining. Brown. I P 5506E I P 5504P
8P 574W
6-11
1
5
0
6-11
5 15
0
6-11
5 15
0
MEN'S SHOES
Stylo Matchmaker Sports Shoe. Super Green Sneaker. Smart Black slashed tongue. Inter-changeable sponge insole and spikes. Black/White. ' George Best ' one piece football shoe. Replaceable foam insole. Needs no breaking-in. Black, studded sole and heel in white. LADIES' BOOTS
Crushed patent vinyl. 15" leg. Nylon zip fastening, Silver eyelets. Cream platform piping. l i " heel. Black. 3-8* 9 9 0 * Including half sizes.
FROM THE U.S.A. Two scientists in Texas have discovered how to turn animal blood, hitherto largely wasted at slaughterhouses, into a substance that looks like powdered milk, tastes rather like it and is 50 per cent protein. Their discovery has enormous potential, they believe, since meat production in the United States last year totalled about 35 billion pounds. Seven per cent of an animal is blood, therefore, more than 2 billion pounds of this source of protein was lost.' A little animal blood is used in sausage. A little more is used in fertilizer and the rest is thrown away. The recovery of the blood is one thing researchers worry about. Only a few packing houses have the means to collect blood under sanitary conditions. (Quoted from Today's Food, Spring 1970.) Has no one told them the Western world cannot sell all the cow's milk it produces now? Million of pounds a year are spent on advertising, in this country alone, in an effort to dispose of it all. 119
PARSNIP CREAM SOUP PINE KERNEL AND CASHEW N U T ROLL WITH CHESTNUTS WHOLEMEAL SAUCE CAULIFLOWER, BRAISED CARROTS, ROAST POTATOES CHRISTMAS PUDDING, MINCE P I E S VEGAN IOE CREAM PARSNIP CREAM SOUP
1 lb. parsnips. 2 pints stock. 4 lb. potatoes. 1 bay leaf. 1 onion. Seasoning. 1 oz. margarine. Slice parsnips and onions; cook gently in margarine; add potatoes cut small, also stock, bay leaf and seasoning. Simmer until cooked. Rub through sieve, garnish with chopped chives or celery. PINE KERNEL A N D C A S H E W N U T ROLL
!
\ lb. milled cashews, 2 oz. margarine. i lb. milled pine kernels. Seasoning. \ lb. wholemeal breadi teaspoon powdered sage.' crumbs. Wholemeal sauce. 1 large onion 0J- lb.) I lb. chestnuts (cooked). I lb. chestnuts iput in a saucepan in cold water. Bring to the boil, peel, then cook slowly in a little water. Mix nuts, breadcrumbs, seasoning together. Cut onion finely, fry golden brown, sprinkle over sage. Place onion on top of mixture. Pour over about 6 tablespoons wholemeal sauce. Make into a stiff dough, form into roll, cut through centre (oblong), place cooked chestnuts on one half, cover with other half. Place on greaseproof tin. Cover with greaseproof paper, bake in hot oven -J- hour. Garnish with grilled tomatoes and serve with wholemeal sauce. WHOLEMEAL
Make a white sauce using 1 oz. margarine, and 1 oz. of wholemeal flour. Season. Cook gently for a few minutes over low heat. Add stock, water or vegetable milk gradually while stirring over heat until creamy consistency is obtained. Cover and keep hot. *
CHRISTMAS PUDDING \ lb currants. 4- grated nutmeg. i lb sultanas, 2 oz. chopped almonds. i lb. seedless raisins. 6 oz. fresh wholemeal breadi lb. stoned raisins. crumbs. J lb mixed chopped peel, 2 oz. wholemeal flour. i lb. grated suenut. 1 cup of orange juice or red i lb. brown sugar. moselle. Wash fruit and dry, mix all dry ingredients together, grate in suenut and nutmeg. Lastly stir in orange juice or moselle. Let mixture stand over night. Put into greased basin, cover with greaseproof paper and cloth. Steam 8 hours, and serve with Plamil Delice. MINCE PIES i lb. currants, i lb. brown sugar. i lb. sultanas. i lb. chopped mixed peel, i lb. seedless raisins. i lb. grated suenut. i lb. stoned raisins, Rind and juice of lemon, i lb. apples. i nutmeg. Wash fruit, chop finely, add grated apple, lemon rind, suenut, nutmeg. Mix all well together with a fork, lastly adding lemon juice. Put in glass jar, cover. PASTRY FOR MINCE PIES 2 oz. soft sugar, ÂŁ lb. wholemeal flour. i'lb. nutter. Cup of water. Rub nutter into flour, add sugar, mix with water into soft dough. Roll out thinly. Line patty tins, place mincemeat in, cover with pastry, prick top. Bake in hot oven 15 to 20 minutes. VEGAN ICE CREAM 1 large tin Plamil diluted \ pt. maple syrup. 2 bananas. with i pt. water. i pt. vegetable oil.' Put milk into blender and add oil slowly while running. Add syrup and bananas. Freeze. To prevent slivers of ice forming in the cream, remove from container when partially frozen and beat again. Return to freezer until quite firm. Serve with fruit syrup such as blackcurrant juice and sprinkle with chopped nuts.
Clinical Research into the health of Vegans and Vegetarians Dr. F. R. Ellis has received a grant from the South West Region Metropolitan Hospital Board for clinical research into the incidence of disease in vegans and vegetarians. The result of all the painstaking work being put into this aspect of our way of life by Dr. Ellis and his helpers will prove of great help to all food reformers in the future, establishing a proven pattern of healthy, humane living for all who will accept it. The Wimbledon Vegetarian Society held a Brains Trust in Morden Library on October 27th. The panel consisted of Dr. }. B. Williamson of the Nature Cure Clinic, in London, Gerald Ashcroft the ex-racing cyclist and very active member of the Vegetarian Education Association, Mr. Kenneth Brown and Mrs. Eva Batt of the Vegan Society. The Chair was most ably taken by Mr. Brindley Flower and the questions showed considerable interest in health and veganism, with Dr. Williamson's expert advice being frequently sought—and given. W E ARE EXPANDING
We are at the stage in our development where we are expanding at an encouraging rate. In order to meet the demands on our services we need to have many more willing and enthusiastic helpers with various qualifications. 1. If you are concerned with nutrition and have experience in talking to people on matters of food reform, then we could do with your help as a lecturer—.we need quite a few. 2. Do you like brousing through newspapers to get at the inner facts? Then we could do with your help to get newsworthy information on nutritional matters (which cover - a very wide field from scientific research to agriculture), so that we can keep our readers abreast of current trends and progress. 3. Are you a good typist, and willing to help with the development of the activities of the Society? We need you and many too!. ^ 4. Does exhibition work interest you? Do you like meeting people at these important (social) gatherings? In order to make our presence felt in society we need to be represented at many more exhibitions throughout the country. We need experts who can talk with smooth conviction about the benefits—and ethics—of consuming wholesome vegan food. 5. Do people admire your cooking and food preparation? We could do with expert home cooks who can effectively 122
demonstrate vegan cooking and preparation at exhibitions and other functions. It is very exacting and requires confidence and skill in action. We must now demonstrate vegan cooking! 6. Would you like to help out on the advertising side of the magazine? You don't need drawing experience but you do need to be methodical in your work. We need someone to help the advertising manager—it's interesting work. 7. Have you any storage space which can be used for keeping stocks of vegan merchandise for exhibitions and other functions—it must be dry because we don't want the things to deterioriate. We need somewhere permanent so people can send things in at any time. Can you help? 8. Have you a typewriter which you could use to help out in emergencies? 9. Would you like to help out with general clerical and other activities from time to time? 10. Have you a car at your disposal? If you can help the Society in any way please fill in the form below and return to The Secretary, 82 Brightfield Road, London, S.E.12. HELP!
Your name and address please
(BLOCK LETTERS)
Telephone No.: Home Business With what aspect of the work 1 6 would you like to help out? 2 7 Please place a cross against 3 •8 the number relating to the 4 9 work above. 5 10 Is there any other work you would like to help out on not mentioned above? Have you any special qualifications? (All that is really required is proficiency in whatever you do.) . Approximately how much time can you give each week—in hours please. (Please note: All authorised expenses will be paid by the Society.) 123
KATHLEEN LONG 0897-1970)
Although many of Kathleen's earlier hopes and wishes for herself were subject to much frustration, her wonderful life is an excellent example of how destiny fashions the parts into the whole. As a girl the compassionate side of her nature expressed itself in a refusal to eat meat and she became a member of the London Vegetarian Society. Her experience then included work in a jeweller's shop, in a munitions factory (first world war) and in pharmacy in which she graduated. After an interest in Christian Science she served at the Nature Cure Clinic as an almoner and later during the second world war as Sister in which position she was deeply impressed by the remarkable healings she witnessed as a result of natural healing methods. During this period she became acutely aware of vivisection practices in the cosmetic field and also of the harmful substances present in many existing cosmetics. Using her knowledge she devised a skin cream using vegetable oils and floral extracts for herself and her friends. The growth of the use of this cream and her other beauty products has been a wonderful success story. From its first appearance at a B.W.C. garden party, the demand has grown naturally and through stagesâ&#x20AC;&#x201D;continuous expansion through the help of B.W.C., then the help of a pharmacist (Mr. Benjamin), the work of Mrs. Brooks associated with, a large firm, and more recently the co-operation of a large international firm plus a full-time management to deal with the more sophisticated processes and techniques of a growing business whose aim is to supply beauty products containing only the finest nonanimal ingredients at reasonable prices. Kathleen's courage and sincerity together with a strong business sense enabled her to overcome tremendous odds in' the promotion of her work, whilst her artistic sense, (she loved music and poetry) found expression in the design and colour of suitable containers for her products. Married in 1922 she leaves a son Dr. Alan Long whose research included synthetic substitutes for animal substances, and whose writings will be familiar to the readers of The Vegan, The British Vegetarian and many other journals. His development and growing influence in the fields of applied compassion must also have brought Kathleen a deep satisfaction. I shall remember her as one of the pillars of Beauty Without Cruelty, the beautiful and gracious lady ' in blue' who devoted her life in a most practical and effective way to removing some of the burden of the suffering of the animal creation at the hands of man. J.S. {Many thanks to B.W.C. for help in composing this obituary.) 124
Have you got your
Vegan Badge
This attractive and dignified symbol incorporates the Vegan emblem with blue enamel surround. Supplied with pin or charm ring fitting in chrome and enamel. 10/- Post Free: T h e V e g a n Society, 1 2 3 B a k e r Street, E n f i e l d , M i d d l e s e x
Get your Health Food Store to stock "The Vegan." Send their name and address to the Secretary, The Vegan Society, 82 Brightfield Road, London, S.E.I2 who will send them a free copy of the current issue; Don't forget! • • • • • •
F r a m e Fund for the Replacement of Animals in Medical Experiments
(A Registered Charity)
Public demand is increasing for a reduction of animals in experiments. There are now many alternatives available and! FRAME, which is professionally advised, is specialising in this work—collating and disseminating information to scientists, universities, societies, etc., throughout the world. The response is remarkable but we need more funds to expand our activities. Send for our pamphlet " Is the laboratory animal obsolete? " which describes the alternatives. Hon. Sec., F R A M E , 35 W o o l Road, Wimbledon Common, London, S.W.20
125
ROLLING DOWN TO RIO
(Continuing Mrs. Batt's impressions of a visit to Rio de Janeiro; the first part appeared in the Autumn, 1970 issue.) My knee was so painful on the second day in Rio that my husband suggested we ask advice as well as bandages from the chemist in town, and his offer to dress it was accepted. This understanding of my injury and desire to help was only established after re-enacting the whole accident in pantomime in the shop, to the great amusement of the other customers. We actually went in for bandaid which we cannot get on board without a doctor's prescription—again at £2 2s. Od. a throw—(the shop on board ship did not sell simple bandages or any first aid materials). To get back to the young Portuguese chemist—who spoke no English—he beckoned me into a tiny wooden room with a cement floor behind the small shop, gesturing to my husband to stay outside. I guessed he merely intended to dress my wound and fortunately this was so. That morning I had put on tights, regardless of the heat, which would help to keep my bandages (strips of a handkerchief) in place, as knees are so difficult to deal with if one is walking much. Over this I wore a pair of pink slacks to cover the bandage which was anything but attractive. The result was at least tidy if rather smothered. The unexpected difficulty came in baring my knee for the chemist's attention while preserving some degree of modesty. The assistant blew some of the loose dust from the only chair and offered it to me with such courtly gestures it might have been a throne. For himself he found a cardboard ibox—from which he first emptied the rubbish onto the step outside. "Holding my quaker-style sun-bonnet on my lap with as much nonchalance as I could muster in the circumstances, I watched my ever-smiling but very gentle attendant as, with my injured leg on his lap, his grin, like that of the Cheshire Cat, sank slowly lower as his box sagged under him. Meanwhile I alternately stifled a cry of pain and a burning desire to giggle, in this Alice in Wonderland situation. Shopping Shops vie with each other for the tourists' Cruzerios. One, which no visitor can pass without at least a pause, sells only semiprecious stones. And what a display! The granite rocks yield— with, reluctance one imagines—crystals, garnets and aquamarines from deepest azure blue to pale pink quartz, with apparently no limit to the size, shape or price which, unless you are a very good bargainer indeed, is exorbitant. 126
BEAUTY WITHOUT
CRUELTY
COSMETICS ARE CREATED TO MAKE YOUR SKIN SOFT AND BEAUTIFUL AND TO MAKE YOU NATURALLY LOVELY They are perfectly blended essences and oils from flowers and plants and they contain no animal substance
MAKE-UP Rose Geranium Foundation Lotion Face Powder Pressed Powder in Elegant Slim Compact Cucumber Cleansing Milk Avocado Satin Lotion Eau de Roses Rose Petal Hand Jelly Flowers of Lilac Hand Lotion Nail Varnish Nail Varnish Base Coat Eye Shadow Mascara
HAIR-CARE Almond Oil Shampoo Lotus Flowers Shampoo Hair Sprays TOILET SOAPS BITTERSWEET & BLUE ROSE Pine Foam Bath Talcum Powders Deodorant BEAU FOR MEN Brushless Shaving Cream Hair Cream After Shave Pre-Shave Deodorant
These products are all Vegan. Obtainable at Health Food Stores or
BEAUTY WITHOUT CRUELTY BOUTIQUE 49 UPPER MONTAGU STREET, W.l 127
Others rely on the exploitation of the animal kingdom for their stock, and offer waste paper baskets made from hippo feet, zebra skin cushions, or bright blue butterflies encased in plastic, pictures, trays, etc. And indeed any part of an animal, bird or insect which can be turned into a ' cash crop ' for the trophyhungry tourists. Prices and taxes are high and quality is very poor in this Volkswagen-stuffed city, with its broken pavements, wonderfully clean air, long straight beaches (unwashed by tides) screaming taxis, voodoo, football enthusiasts, and the concrete Christ towering over all. I cannot tell you about the voodoo fires on the beaches at night, as I did not go down to see them, and I believe no visitor could describe the scenes anyway, as no one dare go across the sand towards the fires except the voodoo people themselves. I understand they always face Africa from whence the practice came, at least that is the story. Reminder of Home We were surprised to see quite a few cats in the park. They must surely be homeless we thought, and later this was confirmed by a small boy who said there were over a hundred altogether, but " not to worry, a lady comes to feed them all every day ". V egetarians Catered For To something more pleasant; no doubt you would like to know how anyone on a vegan diet can manage for 6 weeks at sea. A word with the catering officer before embarking will ensure there is suitable food on board and I have always found the stewards most helpful and co-operativeâ&#x20AC;&#x201D;once they understand what is wanted. On foreign ships it has sometimes been difficult to explain. For instance there was the occasion on a Polish Liner when, for a special treat on my birthday, our table was served with a clear soup which was something I could enjoy, we were told. Marmite I thought, but it turned out to be REAL Turtle soup! Apparently they had not reckoned turtles as animals! In my dreams that night I saw a man chopping off the heads of hundreds of turtles saying " It is for Evita's birthday ". Since then I have kept largely to raw foods when away from home and I find I do not lose weight on it. In fact I put some on, but that is probably the holiday atmosphere not the diet. It can get a bit monotonous if adhered to strictly, and sometimes I look forward to a good nut roast and some sprouted grains when I get home. But this near-natural-hygiene diet is certainly beneficial. I am probably one of the very few who keep ' regular ' at sea in spite of the obstacles such as change of food, water, air, exercise, etc. 128
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129
I usually have lime tea with lemon juice first thing and soaked dried fruit (raisins, apricots, figs, prunes) with wheat germ and Granogen for breakfast, sometimes followed by Vita-Wheat with Tomor and marmalade. (Tomor is normally stocked for Jewish passengers.) For lunch, fresh fruit and nuts, often also an avocado pear with oil and lemon dressing. For dinner a green salad with jacket potatoes and a knob of margarine or vegetable oil. This can always be varied by the addition of mushrooms, tomatoes, beans, etc. and there is a good variety of cooked vegetables if 1 want them plus some native to the country—which I always try of course! Fresh vegetables are picked up every few days when cruising among the islands, otherwise one would have a much more restricted and uninteresting diet. (Granogen and Plamil I take with me and hand to the Catering Officer on arrival). My travelling companions wait in vain for me to collapse from protein deficiency while I continue to expend more energy than most on P.T., dancing, swimming (lessons), deck games and the like. Does this sound boastful? If so I must hasten to explain that my inferiority complex is sadly under-developed! Brilliant Africa The return journey took in Dakar in Senegal, the most westerly point of West Africa; Teneriffe; and Madeira, that beautiful Portuguese Island of wild Mimosa and flowers of every kind. Dakar was a very pleasant surprise as I had badly pre-judged it, on the strength of a previous visit to Casablanca. But it was so different. And the most striking things were, without a doubt, the women's clothes. Many of the men also wear gorgeous robes. We had a taxi driver who was draped Toga fashion in about 6 yards of some silky material of canary yellow (I didn't measure it!) The sunshine invites colour and in Dakar it is indulged to the full. The handsome women look like a forest of enormous blossoms. Every colour and material is used, and shopping in the market place, or selling onions for that matter, is the right time to wear voluminous robes of voile, lace, nylon-net, silk, satin—in
#
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\V 7TT A IVTC? â&#x20AC;˘ r,|-r/\ l\ ^ ' 1
Y o u
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n o w
h a v e
yow strawberries!
" And "with cream
with
all ^ v j i m k j . PLAMIL Delice is the first food-reform cream replacement and is ****** guaranteed 100% vegan. In a 6-oz. can at your Health Store. Other vegan products: PLAMIL plantmilk (milk replacement); PLAMIL Pease Pudding; Chocolate and Fudge. PLANTMILK ltd., Tithe Farm, High St., Langley, Slough, Bucks. T
o t h e r
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BOUTIQUE MANAGER
Do you really care about animals? Enough to avoid eating them or wearing their skins? Beauty Without Cruelty urgently requires someone who feels as you do, and has some experience, to train as manager of their London Boutique. If you think you could help please write to Mrs. R. Harrison at 49 Upper Montagu Street, W. 1 for an appointment stating previous experience (sales, display, buying, office, etc.) in detail. Also required: A part time helper for packing and some cleaning in the mail order department.
THE NATURE CURE CLINIC for patients of limited means
A humanitarian charity, limited by guarantee. Qualified staff carry out naturopathic treatments, including colonic irrigation. Patients pay what they can afford ; but some free treatments are given, All prescribed diets are vegetarian and no drugs or preparations of animal origin are used.
Subscriptions and donations to help this worthwhile work are urgently needed.
Particulars and Annual Report from the Secretary, 13, OLDBURY PLACE, LONDON, W.l Vegetarian Restaurant open to all, Monday-Friday, 12-3.30.
131
s
fact anything we should consider quite unsuitable. Moreover, they all look as if their clothes are brand new! I was told a good husband spends most of his money on clothes for his wife; or rather, many yards of material. It did not appear to be made up particularly, but draped around in a rather complicated but very attractive way. Many have young babies tucked into the folds on their backs. One was carrying two full shopping bags, had a board on her head with a basket of fruit and vegetables on it, and the inevitable baby behind. The women are fairly tall and obviously very strong. Dakar is the capital and chief seaport of Senegal—on the Cape Verde peninsular. It was founded by the French in 1857 but has been independent since 1960. It is the most European-like city of West Africa. Senegalese Francs are 575 to the £1 sterling. Like Casablanca it is a Muslim country. The official language is French but the natives use a dialect of their own. Tourist souvenirs are ebony carvings and amber or silver jewellery, etc. There is a Bata store there—of course. Also outdoor cinemas, a Galeries Lafayette store (nothing like the one in Regent Street) and a handsome new mosque which welcomes sightseers—and, surprisingly, cameras. The Desert comes right up to Dakar. You can be in it in a few minutes. There are a minimum of beggars compared with similar places like Casablanca. Camel caravans still leave here for Timbuctoo and I found everything reminiscent of schooldays and geography books. " Sportsmen " Catered For Alas, hunting and fishing are the main industries, both for food and as tourist attractions. Organised hunts are arranged for hare, guinea hens, crocs., etc. in the nearby N'Diobato islands and many other places, marked on the map as " Panoramic beauty spot; hunting and fishing ". As always villagers and labourers are very poor. Many shanty towns are hand-built entirely of oil drums beaten flat. We arrived at dusk and in a few minutes the dockside was covered with pedlars who set out their beads and carvings on the ground ready for bargaining. This bargaining is an accepted way of life in many places, but I find it depressing. " I give you good price Missy " they say asking £6 for so-called amber beads which they will happily sell you for 7/6d. after 10 minutes bargaining—and then you are probably caught! I saw one poor man with a scarf tied round his head under his chin and I wasted a lot of sympathy on him before someone told me he was not suffering with toothache, it was something to do with his religion. I am so ignorant! Handcrafts Small fishing boats are made from hollowed out ebony trees— 132
CRANKS HEALTH I FOODSI Marshall St London W1
Our shop offers you the best selection of unadulterated and unrefined vegetarian foods. open Monday to Friday 9 a.m. to 6 p.m. Saturday 9 a.m. to I p.m.
Our restaurant offers you a continuous buffet service of fresh salads, fruit and vegetable juices and vegetarian savouries. open Monday to Friday 10 a.m. to 8.30 p.m.
WORLD FORM
THE LEADING VEGETARIAN QUARTERLY Editor: J. DOUGLAS MACNAB •
Upholds the principles of the sacredness of life— both human and creature • Specimen copy free on request Annual subscription 10/post free
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hacked to shape by hand with axes. There is a government sponsored handicraft village for tourists where red earthenware pots, mahogany carvings, baskets, blankets and jewellery are being made and one can buy mementoes or just watch the craftsmen at work. To sum up 1 would say that, much as I enjoyed seeing it, Rio is, in some respects, not what it's cracked up to be except visually—scenically it surpasses the claims made for it. Nevertheless whatever you expect from it, I guarantee it will manage to surprise you. We may talk about our permissive society, but after a visit to Brazil we are glad to get back to what now seems a straight-laced Victorian island. Any lessons to be learned? I suppose one could say that one comes back more determined than ever to do all in one's power to retain the best British standards and prevent, if at all possible, the disregard of moral issues which is so prevalent today. In all, a wonderful experience—but would I do it again? Just give me the opportunity! EVA BATT.
PUBLICITY On Monday, October 5th, Sheffield Vegetarian Society heard a most interesting Lecture by Mrs. Eva Batt, entitled: — A REPORT » "Food for the Future" Mrs. Batt gave an outline of the Vegan way of life illustrated with samples of food and Vegan milk. She also spoke of Vegan footwear, clothing, etc. and gave the latest details of cosmetics and simulation furs, etc. produced by Beauty Without Cruelty. Question time followed whilst refreshments were being served, and many interesting questions were very ably dealt with by Mrs. Batt, who agreed to come again and give us a further talk. The lecture was well attended, also some interest was shown by the general public. M R S . C . HARLEY, Hon. Secretary, Sheffield Veg. Soc. Would you like a vegan or vegetarian lecture in your district? All that you need to do is to provide the room and the audience— we will do the rest. Any organisation can apply, it need not be connected with vegetarianism. Lecturers make no charge for this service and, if necessary, part of the travelling expenses will be met by this Society. Why not get your local clubs and Church groups to take advantage of this free service? Write to the Secretary for full details of talks available, as lectures are booked well in advance and we like to keep our speakers busy. 134
MISCELLANEOUS ADVERTISEMENTS
Terms: Cash with Order to Mr. P. Dawes, 10 Derby Road, Caversham, Reading, Berks. (4d. per word: minimum 5/- per insertion; 10% discount on four consecutive issues.) A SONG AT THE CENTRE. Poems for appreciators of The Blue Planet and fighters for Human-e-ity. 36 pp. 10/- post free from Patricia Martland, c/o Outposts Publications, 72 Burwood Road, Walton-on-Thames, Surrey. BRITISH VEGETARIAN YOUTH MOVEMENT. An organisation for people 12—35. Social gatherings, holidays, monthly magazine, etc., organised. Further particulars from Secretary, B.V.Y.M., c/o The Vegetarian Society (U.K.) Ltd., 53 Marloes Road, London, W.8. THE COMPASSIQNATE DOCTRINE OF AH1MSA is stressed in the monthly publication "AHIMSA" (non-killing, harmlessness). Full year, 10s. in British stamps or coins. THE AMERICAN VEGAN SOCIETY, Malaga, N.J. 08328. U.S.A. NEW ' WOLF CUB ' electric drill and gear change unit and accessories for £10. Also, new books at half price on spirit healing and arthritis. Also, quality drawing instruments, set squares, new 1" micrometer. Please write enclosing a stamped addressed envelope: 45 Cornwallis Grove, London, N.9 OJR. VEGANIC GARDENING. COMPOSTING AND NO-DIGGING. Grow your vegetables in the purest way known. POSTAL TUITION. S.A.E. for terms. Veganic Gardening, 4 Ainsdale Crescent, Reading, RG3 3NG. VEGFAM. Famine Relief by vegetable foodstuffs, crop irrigation, leafprotein processing—The Sanctuary, Lydford, Okehampton, Devon.
HUNZANA FOODS LTD. (unsulphured and sun dried) The food that sustains the fabulous Hunzas. Soak overnight in cold water and drink the juice as well—it too is delicous. Vitam R (Yeast Extract) is not a product of the brewers but is based on molasses and has B12 added. It does not contain common salt. (Endorsed by ' Neuform ') Sesame Cream (Tahini) contains the richest known source of plant calcium. Makes an excellent cream for fruits and dessert.—enriches any dish.
W i l d Dried Apricots
Ask for leaflets on these and other products. H U N Z A N A F O O D S Ltd., 34 Dryden Chambers. 119 Oxford Street. London, W . l
135
FROM THE PAPERS
" Bovine Luxury " for cows. The price of milk Graham Rose writes in the Sunday Times about the crisis in Britain's cow-sheds, and the trend, no, push, to improve the throughput of cows in this country by various methods which reduce labour, feed and pasturage costs (apparently immobilised cows eat less and require less cowmen) and still maintain or increase milk production. One technique (which has already been widely adopted) is aptly called zero grazing for the cows are kept in ' cowtels' and during the lactation period none are ever allowed to stand on pasture as nature intended. These pathetic creatures live in tubular steel cubicles inside the huge ' cowtel' sheds. At Letchworth Garden City (Herts.) the Corporation has recently built a corrugated asbestos cowtel in which 310 cows are kept " in bovine luxury ". Apparently the ' luxury' refers to the fact that these fortunate creatures are actually allowed " a spell" out of doors when lactation is over and before the round of artificial insemination, calf-bearing and lactation recommences. However, even this brief respite may soon be denied for another dairy farmer has shown that his cows, in a cheap homemade corrugated iron and timber open-sided shed (his name; ' Kow Kennels') cost less to house and give more milk per lactation. They never have access to growing grass at all but are exercised in a covered yard. Despite all these " technical advances" dairying is not a financially attractive business, and dairy farmers are pinning their hopes on increased prices for male (" bobby ") calves and dry cows for butcheringâ&#x20AC;&#x201D;the latest example of the milk/meat complex in farming economy. TO MAKE A BEQUEST To those who wish to become Benefactors by Will to this Society, we respectfully suggest that as a Will is a legal document it should be drawn up under the guidance of your solicitor and the following wording is suggested: ' I bequeath unto the Society known as The Vegan Society at 27 Links Road, Epsom, Surrey the sum of and I declare that the receipt of the Treasurer or Secretary or any properly authorised officer of the said Society shall be a sufficient discharge of the same' The Will incorporating this request must be in writing and signed by the testator in the presence of two witnesses who will be required to certify that they signed in the presence of the testator and each other. This applies also in the case of a codicil to an already existing Will. 136
Classified
impmted riuta fat you* enjoyment! Brazil Kernels Jordan Almonds Walnut Kernels Cashews (Unsalted) Hazelnuts
7 lbs. 14 lbs. 7 lbs. 14 lbs. 5 lbs. 10 lbs. 6 lbs. 12 lbs. 7 lbs. 14 lbs. Mixed Nut 7 lbs. Kernels 14 lbs. Salted 6 lbs. Cashews 12 lbs. Jumbo 7 lbs. Peanuts 14 lbs. Thompson Sundried Seedless 7 lbs. Raisins 14 lbs.
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ESTABLISHMENTS CATERING FOR VEGANS 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. Vegetarian Self-Catering Guest House. Well equipped and appointed. Every comf nvenience. Pleasantly situated outskirts of town. and sea front. Parking space. Margaret Fisher, Telephone: 30627; guests 21084. LAKE DISTRICT. Rothay Bank, Grasmere. Attractive guest house for invigorating, refreshing holidays.—Write Isabel James. Tel.: 334. " 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. WYE VALLEY. Beautiful hills, quiet centrally-heated house, extensive grounds and own market garden and fruit farm (no chemicals). eaters welcome Giving food). Also self-c Brochure from: Mr. and Mrs. H. Wood, Mon., NP6 7NX. Telephone: Tintern 253.
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