The Vegan Winter 1953 by The Vegan Society

T H E VEGAN SOCIETY Founded

November,

1944

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

Minimum subscription, 7s. 6d. per annum, which includes " T h e Life Membership, £7 7s. Od.

Honorary

Secretary:

M r s . HILDA HONEYSETT,

Honorary Mr. L. C. WARREN,

, Ewell, Surrey.

Treasurer: , Dovercourt, Essex.

THE VEGAN J O U R N A L OF T H E V E G A N Editor:

SOCIETY

Mr. JOHN HERON,

Editorial

Vegan."

, Reigate, Surrey.

Board: M r s . M U R I E L DRAKE, M r s . E L S I E B . SHRIGLEY, M r . GORDON R . M C G I N L E Y , M r . J A C K S A N D E R S O N .

Advertisement Manager: Mr. JACK SANDERSON, S.W.10.

LOCAL VEGAN GROUPS AND LONDON.—Mr.

Donald

YORKSHIRE—Miss Nr. Leeds.

Cross,

Stella

, London,

SECRETARIES , Hatch

Garforth,

, Stratford-on-Avon,

Hughes,

Knowle,

M A N C H E S T E R — M i s s Ann E. Owens, SCOTTISH SECTION—Miss Liberton, Edinburgh, 9.

Middlesex. ,

M I D L A N D S . — M r . Don Burton, Warwicks. BRISTOL.—Mrs.

End,

Rex,

Dina

Bristol

, Northenden. Sutherland,

(Please communicate with your nearest Group

, Secretary)

THE

VEGAN

Journal of The Vegan Society Vol.

VIII

WINTER

No. 8

EDITORIAL Greetings and a Christmas Pie n p O all our members and friends, in all parts of the world, we extend our warmest greetings at this season of the year, together with a sincere wish that the vegan ideal may find increasing fruition and fulfilment in your lives during 1954. A n d now, in the editorial pages, we present a Christmas Pie of news and information gathered and subscribed from various sources. The Soya Bean in Great Britain T h e Editor recently wrote to Kathleen Hunter (successor to Eleanour Sinclair Rohde) of Wheal Frances, Callestick, Truro, Cornwall, asking for information about growing the Soya Bean in this country. Her reply is of great interest and importance to all vegans. She writes to say that the undertaking is " very chancy and problematical." She continues: " Last year, I did grow and ripen some very excellent Garden Soya Bean seed of which I obtained from a Professor in New Hampshire, IJ.S.A., and also from a famous experimental centre in Sweden. I sowed the second generation here this year, and sent some to a famous firm of professional seed growers in Kelvedon, Essex, and our experience has been similarâ&#x20AC;&#x201D;they are just not ripening. It is a great pity as this new garden variety was much more palatable, while retaining all the high proteid content of the horrible-tasting field type; but I am coming to the conclusion that it is not worth troubling about. If you get a really hot summer with lots of sun, it is just possible that they will do well, but not otherwise. Soâ&#x20AC;&#x201D;I don't think that you should raise hopes in any of your readers that they can grow Soya Bean successfully with regularity. I am putting several more new beans on the market next season which have a very high proteid content, but I am not going to bother about Soya." Details of these new beans will doubtless be contained in Miss Hunter's 1953-1954 Catalogue, which our readers will be able to obtain from her at the above address. In the list of " Uncommon V e g e t a b l e s " in her 1952-1953 Catalogue, Miss Hunter offers seeds of the following beans to her clients: Blue Coco Bean, Haricot C o c o

T H E VEGAN

Rose, Pea Bean, Mexican Black Bean, True Jersey Bean, Golden Butter Bean, Kentucky Wonder, Pencil Pod Black W a x Bean, Princeps Scarlet Runner, T h e Giraffe Runner Bean, Dreadnought Longpod Broad Bean. Directions for cultivation are sent with the seeds. Lupin Seeds as Food Further valuable information on the nutritive value of lupin seeds has been sent with the compliments of the Hungarian News and Information Service, 33 Pembridge Square, London, W . 2 : " Last year experiments were started with a view to using lupins for food purposes. A t the suggestion of plant breeders, the Institute for Food Research investigated the biological content of lupin flour. A t present the yellow flowered (Lupinus Luteus) and the white flowered (Lupinus Albus) varieties are available. According to the investigations so far made the flour of the seed of the yellow variety is better suited for human nourishment. The examinations have shown that lupin flour, in so far as protein content and composition is concerned, is superior to any other vegetable flour, owing to its biological value and wide scope of application. " T h e flour derived from the yellow flowered lupin grown in Gyulatanya, in Hungary, is composed, according to research made by Laszlo Rakcsanyi, as follows: 61 per cent protein, 24 per cent inulin, 4.9 per cent lecithin, 4.8 per cent oil and 5.3 per cent fibrous matter. T h e composition of the white flowered lupin flour is: 50 per cent protein, 28.5 per cent inulin, 4.9 per cent lecithin and 8 per cent oil. " Its sphere of utilisation is extensive and is being regularly used in Hungarian food industry. Its flour serves as a surrogate for eggs in the baking industry in the manufacture of pastes, wafers, biscuits, etc., while its extracts are used by confectioners in the form of lecithin, milk powder and egg powder in pastries, fondants, nougat and chocolate. " Experiments showed that by an addition of 50 per cent cow milk, it was possible to make Port Salut cheese. A s to its biological value, it is significant that the yellow flowered lupin flour contains out of the most valuable ten amino acids of meat protein, seven completely and two in traces. Detailed amino acid composition tests are still in progress." Burleon Limited Burleon Limited, of 21 South Molton Street, London, W . l , supply Nourishiing Creams, Foundation Creams, Face Powders, Lotions and Toilet Water, Perfumes and Bath Crystals which are all of pure vegan extraction. Consultations and treatments given. A t the request of Miss Christina Harvey, they have sent us the following interesting article:

3 THE VEGAN " W e learn that few vegetarians are aware that cosmetics of vegetable origin, made entirely from vegetable oils, nuts, fruit, flowers and trees and altogether free from animal products of any kind, are being manufactured by Burleon Laboratories of South Molton Street, W . l . " Mr. Hanleon, Director of Burleon Limited, has for a great many years himself been a keen vegetarian, and has made a life-long study of the uses of nature in the manufacture of cosmetics. " His Rejuvenating Plastic Mask, for example, made almost entirely from the sap of a tree which is grown largely here in England, works wonders for tired and neglected skins. People have been known to retain their youth for a great many years sole, through the use of this mask. " The oils used in his cosmetics come from the various Eastern countries, where Mr. Hanleon lived for a great deal of his life. During this time he was able, through his study of the languages, to re-discover many old and forgotten formulae. These are now being incorporated in his creams, and his Cream of Grape Seed is made .almost entirely from Raisin Seed Oil which he procures from Mildure and the vineyards of California. He has great reason to believe that this same Raisin Seed Obi was used in the day of Cleopatra, and by the ancient Greeks." Chinese Diet Excerpts from a letter, dated July 22nd, 1953, from Grace Lin, married to a Chinese engineer and living at Tientsin, China, to Valida Diehl, Editor of " T h e Natural Hygienist"â&#x20AC;&#x201D;bulletin of the American Natural Hygiene Society of Los Angeles, 1862 Glendale Blvd., Los Angeles, 26, California, U.S.A.: " On the whole I think the Chinese diet is better than the American. W e have no polished rice. It is against the law. All our rice is grey. I have not seen white rice for several years. Our flour is also not white, is not devitalised and has no preservatives. It cannot be kept too long as it spoils rather quickly in hot, damp weather. It is also regulated by law. In the north, millet and kao ling, which I think must be buckwheat, are used more than rice. All Chinese eat a great deal of dried beans, and peasâ&#x20AC;&#x201D;red, white, green and brown. White refined sugar figures very little in the Chinese diet. They use lots of what is called " red sugar " which is a very dark reddish brown with a strong molasses or sorghum taste. It is raw sugar completely unrefined. Then there are various shades of brown, all with very good flavours. Sugar cane in season is very popular. You can see young and old in the streets, chewing and sucking on sugar cane. " Most Chinese do not eat much meat. Some of the many different varieties of soy bean products are eaten at nearly every meal. Eggs are plentiful and fish and various sea foods. Edible

THE VEGAN

seaweed is very popular all up and down the coast and since liberation the cultivation of several varieties of edible seaweed on the sea bed along the coast of Shantung Peninsula has been stepped up. In its dried form it is sent all over the country. Last year 65 tons were dried. This year 225 tons will be cropped and dried. T h e Chinese make great use of dried fruits. Dried red dates are cooked in cereal, in rice and in bread. Dried and honeyed apricots are delicious; also dried peaches and apples. A refreshing and delicious drink is made from dried hwung kwar, large red haws. Driied persimmons, eaten after the frost has drawn the sugar out to the surface, making the persimmons look as if it had been dipped in powdered sugar, is very popular in the north and is one of my favourite dishes. " Chinese vegetables are never cooked over five minutes and tender green ones like spinach not more than a minute or two. A t first I did not like it. The green beans and peas always seemed raw to me, but when I got used to it I liked that way better than the longer cooking. T a n hsi, a syrup made from barley and barley sugar, is widely used. " T h e Government is paying much attention to hygiene, sanitation and nutrition and other health matters. Formerly, the worker and poor peasant could not afford fruit and very rarely any vegetables other than the Chinese cabbage. But now fruits and vegetables in variety, all the soy bean products as well as eggs and the whole cereals are within their means. The Chinese love to eat raw tomatoesâ&#x20AC;&#x201D;I see people on the streets eating tomatoes just like apples, and raw green turnips. It is not really a turnip, it is more like a huge radish, crisp and juicy and jade green insiide and out. " I do not know about the chemical fertilisers, but I do know that the Chinese use millions of tons of cotton seeds and bean cakes as fertiliser and also fertilisers made of used rape seed, sesame, peanuts and tung seed as well as other natural fertilisers." Teosinte and Ramie Information about these two crops is contained in the Editorial of " World Crops," Vol. 5, No. 4, April, 1953: " A wealth of knowledge about the world's crops still awaits discovery. For example, it has been found that two crops of the American continent, teosinte and ramie, are rich protein suppliers. Teosinte is commonly known in Central America and Mexico as the poor man's corn. It is a close relation of maize but has a smaller kernel and an inedible hull. It has long been grown as cattle food, but its use as human food would seem to have been limited to periods of acute food scarcity. Now, however, research has shown that it contains more protein than maize, and twice as much of the important amino acid, methionine. It is lack of this amino acid in many of the vegetarian or predominantly vegetarian diets of the

5 THE VEGAN world that causes malnutrition. If the grain of teosinte is ground, it can be developed for palatable human foodstuffs, e.g., biscuits. Another possibility, probably more hopeful in the long run, is that of crosses of teosinte with maize will produce hybrids that yield a product with higher protein and methionine contents. " R a m i e , on the other hand, is a fibre crop; it is a leafy plant giving a rough and versatile fibre and is related to the nettles. Given a high rainfall, a tropical temperature and a fertile soil, it grows at an exceptionally rapid rate, as much as 20 inches .in 20 days. Ramie has long been grown in China for its fibre which is used in making China grass cloth. Formerly, difficulties occurred in separating the fibre from the gum in which it is imbedded in the stem, but this has more recently been overcome and it is now grown on some scale in Florida and elsewhere. Immature ramie contains from 18 to 21 per cent protein." J.H.

VEGAN TALK Given by Mrs. Scott Ncaring, of Forest Farm, Cape Rosier, Maine, at the Vegan Dinner held in London, on September 25th, 1953.

U.S.A.,

N E is a vegetarian or a vegan for any one or a combination of reasons. I will list a few reasons which influenced us. The first and probably the basic one is the desire to harm as little as possible. One lis against wanton and unnecessary cruelty and murder of one's fellow creatures. A second is that one eats for strength and health. One wants a hygienic, cleanly diet, free of animal corruptions and diseases. Another reason is to use more economically the earth's potentials in the way of food production. (It has staggered us as visitors in this country to see the amount of land turned over to animal grazing, on land which could grow vegetables and fruit for a far larger population.) A fourth reason for being a vegetarian is that one is seeking a simpler way of living. A n d a lacto-vegetarian or vegan diet can free one from much of the time and trouble spent in elaborate, artificial and complicated food preparation. It is on this last point, on the simpler life, that I would like to talk to-night, although I deem all four reasons equally important, and it lis for all four reasons that we ourselves are vegetarians. Incidentally, when asked why I am a vegetarian (which is a question facing one at almost every meal taken out) I always answer " For every reasonâ&#x20AC;&#x201D;hygienic, physical, economic and moral." One can also reply as Bernard Shaw did. H e said, " I don't have to justify my reasons for eating reasonably. Fruiits, vegetables and nuts are the natural food. The burden rests on you who should be asked

THE VEGAN

' W h y and how can you possibly live on such a grim and ghastly and unnatural diet?' M y husband has been vegetarian for almost 40 years and I for all my life, but we wanted to go beyond that elementary decency, which we took for granted. W e wanted to live the good life in more ways than one. W e sought the simpler life because we were vegetarians, and we were vegetarians because we were seeking the simpler life. Twenty years ago we decided to try to put the good life into practice. W e felt that Life need not be spent in a grind of deadening and enervating activities in which the good life is always put off until to-morrow or until vacation time or until retirement or until the heaven world. W e decided that being healthy and free and of ages of discretion we would take the step and venture into a new life, and in the country. T h a t good life can be lived in cities. It is harder to put it into practice there, but it is possible to a certain extent. W e lived for years in a poor tenement section of N e w York City, in a cold water, stove-heated flat. W e bought our vegetables from barrows and lived a quiet, regulated life, writing and researching in libraries, isolated from callers, distractions and the whirl of city life about us. But it is hard to do. T h e psychic atmosphere is bad, the air is bad, and the food one buys is poor at bestâ&#x20AC;&#x201D;long from thÂŁ ground and sprayed and poisoned. So, after a long and interesting life in and out of cities, and spent in a variety of occupations, and at an advanced age, we decided we would go to the country and put into practice more consistently our ideas on living. T h i s necessarily included the vegetarian way of life and a self-subsistent one economically, as we were not rich. We had to find a way to earn our living on the land. In such a short time I can't go linto detail about our experiment in living. W e are writing it up now in a book which may be useful for others who may want to try such a venture. I can only tell you in a few sentences what we aimed at and in how far we succeeded. ( 1 ) W e wanted to grow as much of our own food as possible. A n d that we did. Eighty per cent of all we ate came from our own land and gardens. W e are organlic gardeners and my husband is going to tell you of our methods. ( 2 ) W e wanted to build our own house. And that we did. Stone and timber were abundant in N e w England where we went to live, and we put up, without professional help, a number of sturdy attractive buildings which will shelter people long after we are gone. W e developed a simple method of using rock and concrete and hand-hewn tiimbers, whereby amateurs can build effectively and easily and cheaply their own stone houses.

7 THE VEGAN (3) W e wanted to support ourselves and yet have time for creative work. Most people in the country become nursemaids to animals. W e decided to have no animals on the farm as this necessitated dual slaveryâ&#x20AC;&#x201D;ours to them and theirs to us. So we went into forest farming. In our case this was not the timber business, not the felling of trees. It involved tapping for sugar. We have already written the story of that in The Maple Sugar Boo\, which describes the tapping of the trees for sap, the boiling it down to syrup and sugar, and the bartering or selling the products for our needs. W e worked hard for a matter of six months a year at this sugar business, and that left us six months for avocationsâ&#x20AC;&#x201D; gardening, reading, writing, making music, travelling. This division of our time between vocation and avocation was not arbitrary, but governed b y ' t h e seasons and the necessities of the work. W e believe the ideal division of a day is into four hours bread labour, four hours leisure and four hours association with other people. Thomas Jefferson, Tolstoi and others have tried to live by this system. W e believe it is sound for a well-rounded existence. There were days in sugaring when we worked 12 hours a day; there were months when we worked steadily every day and all day. If that were so, then we took an equal time off, on (let us say) such a sabbatical as this trip of ours in Europe. But usually we approximated a fair division of our time into indoor and outdoor activities. This life of ours is consistent with our rideas of harmlessness and our intent to be self-respecting, self-supporting members of the community. Trying to put our theories into practice has proved exciting and interesting. It has worked out into a fairly ideal way of Hiving. Our life is healthy, simple and uncluttered. Our wants are few. W e support ourselves. W e now know from experience that it is possible for vegetarians to find right means of livelihood in right surroundings and to unite harmlessness, simplicity, economy and a sodial sense into an organic life. THE VEGAN BABY BUREAU Once again the winter is with us and our climate, with its lack of sunshine, necessitates the need for adding Vitamin D to the diet of the little ones. Also expectant and lactating mothers will be wSse to include it with their diet. Radiostol and calciferol are free from animal matter and will provide Vitamin D. A n y shortage of this vitamin is reflected in the failure of the teeth and bones to develop properly. If you have a problem concerning your chlild we shall be pleased to try and help you with it. Please send any correspondence concerning the Baby Bureau t o : Mrs. S. N . Coles, , Purley, Surrey.

THE VEGAN

OLEAGINOUS SEEDSâ&#x20AC;&#x201D;THE REAL STAFF OF LIFE B y T E O F I L O DE LA T O R R E , N . D . ,

O.D.

EDITOR'S NOTE: T h i s highly important article should be carefully studied particularly by those who, approaching veganism for the first time, wish to be assjured thaf their protjein needs can be fully and adequately met by the products of the vegetable kingdom.

T I I T E have been so accustomed to call wheat, oats, rice and their " * products the " staff of life " that we think of them as superior and indispensable foods in the human dietary. Yet, as we shall see in this article, these cereal foods can be dispensed with altogether in our diet, to our benefit, and substituted by the oleaginous seeds; for these are the real "staff of life" in the diet of human beings. Oleaginous seeds are the most delicious and richest foods we have. T h e y come to us from the hand of Mother Nature ready to eat without having to submit them to the destructive process of cook' ing. T h e y are ideal to supply our daily requirements of protein and calories in the natural diet, especially in the biological diet of unfired foods. When properly combined with fruits and fresh raw vegetables, oleaginous seeds supply a rich source of adequate protein and fat, becoming unnecessary to use any other protein foods if not wanted. For many years I have mostly depended on oleaginous seeds for my source of protein and I never have felt so well-nourished nor with such a high degree of energy as when I strictly adhered to the unfired fruit-vegetable diet strengthened with the proper amount of oleaginous seeds to supply the daily requirements of protein and fat. After having given up meat, cereals and legumes, those who discard oleaginous seeds from their diet of natural foods are badly undernourished, weak, pale and thin, no matter how much fruit and vegetables they eat, unless they depend on eggs, milk and cheese for their source of additional protein, which latter foods, although far superior to meat, and can be even used beneficially to some extent in the natural diet, they are not entirely harmless when used abundantly every day, especially in those cases where constipation is present. M a n y vegetarians erroneously discard oleaginous seeds from their diet under the wrong belief that they are acid-forming and hard to digest, thus depriving themselves of a delicious and most nourishing food. Yet, with the exception of walnuts, pecans and peanuts, all the other nuts are alkaline in reaction. But even those that are acid-forming in their present state, can be treated and prepared in such a way that they become alkaline, as we shall explain further on in this article. Furthermore, by combining those acid-producing nuts with highly alkaline foods such as raw vegetables and fruits, the resulting combination is highly alkaline in reaction. If oleaginous seeds are taken only in the proper quantity

9 THE VEGAN and in the proper combination with other natural foods and eaten in the proper way they are easily digested and alkaline in reaction. In this article it is my purpose to give my readers the result of my experience and observation of the effects of oleaginous seeds in the natural diet, during a period of over a quarter of a century. For the benefit of my readers I shall present here an abbreviated comparative. analysis table of oleaginous seeds and a few other foods, taken from Menu-Balancing T a b l e . X V I I of Book Three of my Psycho-Physiopathy. First at the head of the brief table is human milk. A s we shall see in this and other articles of this series, human milk is our safest guide to compute and balance our natural diet. A s we shall see, the natural foods of man have a similar composition to that of human milk, that is, in the same number of calories they contain about the same amount of protein, which is the important factor to be taken into consideration, since the higher amount of sugar and the lower amount of fat in fruits than in milk does not alter the heat and energy value of fruits, since we know that the body can change starch and sugar into fat. In order to have a scientific basis to proceed to the comparative value of the different foods included in this Menu-Balancing Table I have taken a supposed portion of 2400 calories which is the average ration which a medium-sized person needs for the daily requirement: M E N U - B A L A N C I N G T A B L E , showing the number of ounces and the amount of protein, fat and carbohydrates in 2400-caIories portions of the following foods Edible portions of 2400 cdlorics of coch of the following foods Human milk Cow's milk Almonds Brazil nuts Coconut, dried ... Peanuts Soy beans Figs, dried Raisins Wheat, whole Potatoes, Irish . . . Sweet potatoes ... Beef, lean, loin ... Fish, salmon Beans, navy Lentils, dried Lettuce, romaine... Grapes Apples, fresh

„o.S uO s u C *r* o„ o3 U 126 123 12.5 11.5 12.1 15.4 19.5 26.7 24.5 22. 102. 68. 44. 41. 24.2 23.9 343. 87. 135.

c" « oC t£ "

U* u Cfi

6a | H-S E u £ °°

11 .2 2 c3 M

43 122 77 58 24 112 188 33 18 86 63 35 214 239 124 177 130 33 15

133 136 203 229 206 169 94 2 23 13 3 14 158 151 10 7 33 33 19

258 171 64 24 113 106 200 547 530 477 528 534 none none 452 408 364 478 542

1.416 4.170 .950 .426 .178 .270

.353 3.216 1.788 2.080 .689 1.569

.0070 .0069 .0144 .0092 .0152 .0080

1 *539 .457 .352 .368 .630 .276 .288 1.242 .667 6.000 .552 .250

'.'827 .735 2.464 1.633 1.088 3.528 2.976 3.405 2.640 5.700 .527 .405

.6240 .0126 .0333 .0276 .0126 .0369 .0142 .0690 .0575 .4800 .0208 .0126

J 1

•q. S S " JZ

cE O U) 6

THE VEGAN

Explanation of the Above Table I place human milk at the head of the table, since it should be our standard guide in the computation of our menus and the balancing of our diet. Human milk is the first and most natural food of man. I have based my system of biological dietetics on the elemental composition of human milk. I have observed through long years of practice that one obtains marvellous results when the menus are balanced according to the composition of human milk. Human milk does not contain the same amount of protein at all times. T h e amount of protein gradually decreases in proportion to the decrease in the rate of growth of the human infant. So, analyses made five days after the baby's birth show a protein content of 77.7 grams in a portion of 2400 calories. Eight weeks after birth, the percentage of protein has decreased to 43 grams in the same number of calories. A n d analyses made toward the end of the lactation period show that in 2400 calories of human milk there are only about 35 grams of protein. Hence, the daily amount of protein needed by an adult human being of average size should never be above 35 grams per day. When the food has not been submitted to the destructive process of cooking and consists of fruits, nuts and vegetables, 35 grams of protein is sufficient in the daily ration. But inasmuch as the protein of nuts and vegetables is not as easily assimilated as that in human milk, I have allowed 43 grams of protein daily. However, those who have attained a high degree of purification will find that they can maintain normal weight on a protein allowance of 30 grams or less. A f t e r my periodic fasts I have increased weight at the rate of half a pound per day on a protein allowance of 15 to 20 grams per day. However, those whose bodies are decomposing at a high rate will need a higher amount of protein daily to supply sufficient amino acids for the repair of the daily disintegration of cellular tissue. In the second place I put cow's milk for comparison. A look at the table will immediately strike us with the thought that cow's milk is not a natural food for the human being and that it may become harmful if used in abundance along with other protein foods. A s you will see, cow's milk contains about three times more protein than the human being needs. Furthermore, it has four times more calcium and several times more phosphorus than human milk. T h e result of adding too much milk to the diet will b e the introduction of an excessive amount of protein, calcium and phosphorus, which stimulate rapid and abnormal growth which e n d s in premature maturity, early decline and senility and shorter span of life. However, when cow's milk is used only in the right amount and as a substitute for other protein foods and it is taken raw, it is a good source of protein and fat. T h e danger lies in using â&#x20AC;˘cow's milk along with the other high protein foods. Then the

11 THE VEGAN excessive amount of protein as well as calcium and phosphorus may result in excessive calcification of the arteries and muscular tissues, ending in hardening of the arteries, rheumatic affections, etc. A b o v e all, milk should never be taken at the same meal as meat or fish. It is a most harmful combination. In third place I have placed the oleaginous seeds. They contain a higher percentage of protein than human milk. But in my menus I balance them by using them only in the right proportion and by adding some kind of carbohydrate, such as honey, or sweet fruits. In this way, by increasing the number of calories we automatically decrease their percentage of protein. A t the same time, the addition of a predigested, easily absorbed carbohydrate, aids in the oxidation of the fat of the oleaginous seeds. Failure to take this into consideration when eating nuts or other oleaginous seeds is usually the reason why some people cannot digest oleaginous seeds properly. But by adding to them an acid, like lemon juice, and a sweet, like honey or sweet fruits, the digestion of oleaginous seeds is performed without much or no distress, even in those with weak digestion. Nuts are ideal as meat substitutes, not only for their high rate protein, but also because of the great amount of lecithin which they contain, this being of great value to prevent and cure such abnormalities as poor nutrition, rickets, anemia, diabetes and tuberculosis. Oleaginous seeds are superior to meat proteins inasmuch as they do not contain such harmful substances as uric acid, Ieukomaine, ptomaines and other poisonous alkaloids. You need only 12 to 15 ounces of nuts to supply 2400 calories, while you need over 40 ounces of meat or fish to supply the same number of calories. In the fourth place I have placed figs and raisins. They are typical of the sweet fruits. They are the foods which in composition approach more closely to human milk. So is the sweet potato, also the yams. They contain nearly the same amount of protein in the same number of calories. It is a balanced food. It is true that they contain little fat, but they contain a larger quantity of carbohydrates than human milk has, which amounts to the same thing, since the body easily changes sugar and carbohydrates into fat. The fresh fruits, like peaches, apricots, grapes, pears, bananas and the melon family, also have ideal combinations of proteins and sugars. They could support growth and repair if they were eaten in sufficient amount. But since they contain such high percentage of water it would be necessary to eat six or more meals a day to supply the daily amount of protein and carbohydrates, which thing is not satisfactory for those who have to attend to their varied duties away from home. Therefore, it is of great importance to balance the fruit diet by the addition of a proper amount of oleaginous seeds. When this is done it is possible to be wellnourished on two or three meals a day consisting of fruits or vegetables and the proper amount of oleaginous seeds. In the way

THE VEGAN

I balance my menus, it is possible to supply the body with all the necessary elements of nutrition in as small an amount as 12 to 16 ounces of food two times a day. By balancing the diet in this way we not only solve our lack'of'time problem, but we feel thoroughly nourished at the same time. Much more should be explained in regard to the above table, but lack of space does not allow me to go into further detail. In the above table I have not included other valuable oleaginous seeds because I have not their analysis at hand. These other valu' able seeds are sesame seed, sunflower seeds, squash and melon seeds, and others that are sweet and edible. However, they have about the same composition of the average nut. In the case of the sesame seed it has a higher protein content than the other oleaginous seeds. Sunflower seeds and melon seeds are also of high protein value. T h e y are also rich in fat-bearing lecithin. All oleaginous seeds contain emulsified fats which are easily digested if properly combined with the right kind of foods. All the oleaginous seeds make rich and delicious milk which can become a first class substitute for cow's milk. Somewhere else, I shall explain how to make this delicious milk from oleaginous seeds which is similar to human milk in composition and much more delicious than cow's milk. *

T h e Four Growth-Promoting Amino Acids According to dietetic experiments made by our greatest dieticians, such as Sherman, Mendel, Osborne, Cajori and others, nuts contain an adequate and complete protein of the highest biological value, self-sufficient to promote normal growth and repair of tissue, as well as to maintain normal weight and strength. They have found that the excelsin of the Brazil nut, the amandin of the almond, the globulin of the coconut and the arachin of the peanut contain in great abundance and right proportion the four principal amino acids necessary for growth and repair, such as triptophane, histidine, lysine and cystine, as will be seen in the following Comparative Table of Tissue-Repair and Growth-Promoting Amino Acids in the Following Foods N a m e of

food

Coconut Almonds Brazil nuts ... Peanuts Cow's milk Eggs Beef Fish Wheat, whole Beans

Triptophane

present present present . present . present present present present present present

Histidine 2.4 1.6 2.5 1.9 2.5 3.6 1.7

present 5.2 2.6

Lysine 5.8 .7 1.6 5.0 7.5 8.5 7.5

present 5.2 4.6

Cystine 1.4

present present 0.85 0.3

missing missing missing .5

missing

13 THE VEGAN T h e above are considered to be the complete protein foods. However, although the tables from which I have obtained these figures do not include fruits and vegetables, it is logical to believe that they also contain first class proteins, since they are selfsufficient to support life and maintain growth in various animals. A look at the above table will convince us that oleaginous seeds assume a high place in the group of complete proteins. Therein we see that the coconut ranks high in triptophane, lysine and cystine. Only the egg protein is higher in triptophane, histidine and lysine, but lacks cystine, one of the principal amino acids. Even the humble peanut is high in these precious amino acids, especially in cystine. Even meat and fish protein is inferior to the protein of coconut, inasmuch as one of the principal amino acids (cystine) is missing. The wheat protein, if the whole grain, is also a first class protein, but that is not the case with denatured white flour and its products, nor with the other denatured cereals. In order that you may not have any more doubt about the value of oleaginous seeds after reading this article, so that you may use them in the proper way and derive great benefit thereby, 1 am going to summarise some important knowledge imparted to us by authoritative dieticians such as Sherman, McCollum, Mendel, Osborne, Cajori, Johns arid Finks and many others. They have come to the important conclusion : 1. That experiments made by Dr. Jaffa with a group of California vegetarians, whose .diet consisted of fruits and nuts, proved that the average coefficient of digestibility of nuts and fruits were as follows: for protein, 90 per cent ; for fat, 85 per cent ; and for carbohydrates 95 per cent. Commenting on this experiment, Dr. Sherman says: " T h e fact that consistent vegetarians, both adults and children, maintain a well-nourished condition on diets of fruits and nuts which are of moderate total food value and low-protein content, is strong evidence that the proteins of the nuts and fruits must be well digested and also efficiently utilized in metabolism. This is in harmony both with the belief that man is descended from ancestors whose chief food was fruit and nuts, and with the results of modern investigation of the chemical structure of the nut proteins." 2. That according to Johns, Finks, and GersdorfF, coconut protein was found by their experiments to supply all the essential amino acids. 3. That according to C a j o r i s experiments with rats, he found out that nuts furnish proteins which are adequate for growth and repair as well as vitamin B. H e observed that if to the 5 to 8 grams of food which the rats consumed per day was added 1 or 2 grams of either walnuts, almonds, chestnut, Brazil nut or pecan, the nuts added supplied the necessary requirement of vitamin B.

THE VEGAN

Hence, he came to the conclusion that nuts are nearly as rich in vitamin B as are whole cereals, legumes, or the solids of milk and eggs. 4. T h a t Eddy and Eckman's experiments have proved that peanut flour is superior to meat as a growth producer and promoter of reproduction when added to wheat flour and supplemented with 3 per cent of butter fat. 5. T h a t Johns and Finks found that bread made with a mixture of 25 per cent of peanut flour and 75 per cent of wheat flour furnished adequate proteins and water soluble vitamins for normal growth. 6. T h a t according to Dr. Sherman, from the standpoint of evolutionary perspective, it would be more logical to speak of meat as a substitute for nuts, than nuts as a substitute for meat, as is the case to-day, since nuts are superior to meat as a source of natural, wholesome food. H o w to U s e Oleaginous Seeds N o w that by means of logical reasoning and scientific evidence we have become convinced' of the great value of oleaginous seeds in the human dietary, it will be of superlative importance to learn how to combine these precious foods with others that are compatible and of low nutritive value but rich in organic minerals and vitamins. Then we shall have a nearly perfect diet, fit to maintain a high degree of health and vigour. For failure to use oleaginous seeds in the proper combinations and in the proper amount may turn a good food into a harmful one, owing to the high concentration of fatty acids and amino acids they contain. 1. Natural food, simplicity in their combinations and thorough mastication are the three keys to health and long life. Hence, nuts will be best if thoroughly masticated together with other compatible foods that are rich in those elements in which oleaginous seeds are poor and complement each other thereby. For instance, nuts and dried sweet fruit, such as almonds and dates, Brazil nuts and raisins, coconut and figs, walnuts and sun dried bananas. A few ounces of any one of these foods thoroughly masticated until it is liquefied in the mouth and swallowed without conscious effort will facilitate digestion and nourish you more than if you fill your stomach with one to three pounds of cooked food. Such a meal should be followed by some beverage in order to supply the necessary liquid for the digestion and solution of the concentrated food eaten. Hence, it is well to drink a glass of orange juice or a cup of Carmino Herb Tea after the nut-fruit meal, or eat some fresh juicy fruit. 2. W h e n the teeth are poor or non-existent and proper mastication is not possible, nuts should be ground or liquefied in an electric mixer. When an electric mixer is available in the home

15 THE VEGAN you can prepare delicious creams from oleaginous seeds and added to your salads of fruits or vegetables. When an electric mixer is not available, or you prefer to use the nuts in a ground state, you may obtain a Corona Corn Mill and convert the oleaginous seeds into a fine meal. This meal has excellent keeping qualities if put in a glass jar and kept in a dry and cool place. It will keep for months in good condition. Hence, you can grind several pounds of nuts or other oleaginous seeds at one time and have the meal ready for use. If just shelled or bought in a very clean state, nuts can be ground without removing their skins. But in the case of almonds or peanuts, they can be blanched first by soaking in boiling water for about three minutes and then removing the brown skins by pressing between the fingers. Of course, when blanched in this way they must be thoroughly dried in the sun or in an open oven at slow heat to remove the moisture. Otherwise they would clog the grinder and would spoil very soon. In another article I shall introduce a Minimum Protein Equilibrium Table so that you may know how many ounces of each food are necessary to supply in the daily diet the minimum protein requirement, which is about 35 grams. However, here it will be well to say that by adding two to four ounces of ground or liquefied nuts to your fruit and vegetable meals two or three times a day, you will be supplying a sufficient amount of protein, without having to resort to other protein foods. 3. Inasmuch as oleaginous seeds are very rich in fatty acids and these cannot be oxidized unless there is a sufficient amount of glucose in the body, it will be of great advantage to combine the oleaginous seeds with carbohydrates from which glucose and levulose are derived through the process of digestion. And the best way to supply this valuable sugar is by eating a sufficient amount of sweet fruits along with your oleaginous seeds or by adding honey to your fruit-nut meals, or your vegetable-nut salads. By following this advice you will facilitate your digestion and prevent possible disturbance that might arise from lack of oxidation of the fatty acids. For fruit sugar (including honey) is as the spark that starts the fire for the oxidation (combustion) of fatty acids. It is this lack of sufficient glucose in the blood that prevents the oxidation of fatty acids and ends in various digestive disturbances. Hence, do not overlook the important fact that you should add a sufficient amount of fruit sugar to your oleaginous seeds. Also, that you should season your fruit-nut-vegetable salads with lemon juice, since this also aids in the digestion of the nut protein and adds also valuable vitamins. Tannic Acid in Some Oleaginous Seeds ; How to Remove it Some of the oleaginous seeds, such as walnuts, peanuts and sesame seeds contain some tannic acid, but only in their skins o r

THE VEGAN

husks. Tannic acid is a bitter substance which imparts a bitter taste to the seed. It is owing to this bitter substance mostly that digestive troubles are due when those oleaginous seeds are used abundantly in our diet, especially when digestion is weak and those seeds are not combined properly with other foods. However, not all the oleaginous seeds contain tannic acid. Only those with a bitter taste in their skins or husks have it. This bitter substance can be removed and should be removed from oleaginous seeds before using them. By so doing we shall remove that unpleasant substance and increase the flavour and digestibility of the food. T h i s should always be done in the case of peanuts, walnuts and sesame seeds when they are bought without removal of their husks or skin. I shall now explain how I came to use the process by means of which tannic acid can be removed from those seeds. During a period of twenty-five years of residence in the city of San Francisco, California, I had adhered strictly to the unfired diet of natural foods, consisting almost exclusively of unfired fruits, vegetables and nuts. On this diet, plus periods of purification by means of scientific fasting, fruit and vegetable juice therapy, herbal teas and natural methods of healing, I had succeeded in saving my life and building up my body from the skeleton condition (weighing only 98 pounds and given up to die within three months) to a well-nourished body of 145 pounds of healthy and solid flesh. Inasmuch as I had attained such remarkable improvement on this simple diet of natural foods in which the source of protein had been derived almost exclusively from walnuts, peanuts and almonds, and inasmuch as I had eaten them usually ground up into a fine meal without the removal of their skins, I had not paid attention to the good and valuable suggestions which my good friend Dr. Gerlach of Los Gatos, California, had given me, that is, that the tannic acid which certain nuts contain in their skins should be removed before using them. In view of the fact that I had obtained such wonderful results while on the fruit-vegetable-nut diet, I had come to the conclusion that although the tannic acid in the skin of some nuts were harmful if the nuts were eaten alone or in combination with other acid-producing foods, that tannic acid content became harmless when neutralized by the alkaline organic minerals which the fruits and vegetables contain. T h e n I came to Central America and got into such a condition that I was forced to make an important experiment, the results of which are of superlative value to all those who use or will use oleaginous seeds as their source of protein. Inasmuch as in these tropical countries nuts are not produced, the imported nuts are very high in price and soon become rancid and unsatisfactory for use in the natural diet. Therefore, I had t o find Other sources of protein than nuts, which had been my

THE VEGAN

staff of life for so many years. I thought of milk and eggs. But in my case I did not want to have to depend on these protein foods for various reasons. Hence, I thought of sesame seed, which is produced in this country and can be obtained at a reasonable price. A s I was deriving such beneficial results from the use of almonds, walnuts and peanuts while in the United States, I had never used sesame seed. I had, however, read a good deal about this delicious food and its nutritive value. Hence, without a thought of what was going to happen, I bought at one time 100 pound sack of sesame seed and proceeded to make sesame seed milk. Needless to say, I had anticipated to relish a delicious nvilk like the one I had prepared from almonds and other nuts in California. But imagine my surprise when, instead of that delicious flavour, the sesame milk had such a bitter taste that we could not drink it. Hence, my first thought was that they had sold me some other kind of seed instead of sesame. For I had never heard or read that sesame seed had a strong bitter taste. I enquired and I found out that it really was sesame seed. Then I asked myself this important question: How was it that the sesame sold in the United States did not have that bitter flavour? After some think' ing I came to the conclusion that the sesame seed sold in the United States must have been treated in some way to have the bitter substance removed ; for otherwise nobody would use it as food. How did they remove that bitter substance? That was the pressing question to me. For I had bought 100 pounds of sesame seed and I did not want to have to throw it away. Besides, I needed it as my source of protein. I came to the conclusion that, inasmuch as the bitter substance in some oleaginous seeds consists of tannic acid and that this lies in the skin or husk, the way in which they had removed that bitter substance from sesame seed was by removing the husks from the seeds. This, in the case of sesame, had to be done by special machinery which I did not have. Therefore, I would have to find another process. This I found. I had learned in my study of biochemistry that tannic acid is soluble in water. Hence, I pro' ceeded to remove the tannic acid from the sesame seed by soakine the seeds in water. I did so and discovered that by soaking the seeds in water for a period of 5 to 10 hours and changing the water at least four times the tannic acid was removed, leaving a sweet seed, from which a delicious and nutritious milk and cream can be made. T h e milk can be used as a beverage instead of cow's milk; the cream can be poured over salads of vegetables or fruits, imparting to them a delicious flavour and enriching them with the proper amount of amino acids and lecithin. A s in the case of coconut milk, sesame milk will be much more delicious and its digestibility will be increased if it is well sweetened with honey

THE VEGAN

or brown sugar, or mixed with liquefied sweet fruits, such as dates, figs, or with unsulphured molasses. H o w to Make Milk from Oleaginous Seeds I know of two ways to make nut milk. First, the nuts or seeds can be liquefied in an electric mixer by adding the proper quantity of water, about six ounces of water to every two ounces of nuts. T h e motor of the electric mixer is kept running until the nuts are thoroughly dissolved (about two to five minutes), then the liquefied nuts are strained through a fine meshed wire strainer and the liquid part pressed out by stirring with a spoon and finally pressing on the fibrous part left in the strainer. Or the liquefied nuts can be put into a porous cloth and the liquid pressed out by twisting and pressing with the fingers. N u t and sesame milk can be improved in flavour and nutritive value by mixing it with other things, as with carrot juice or with juice from other vegetables and fruits. In this way nut milks are of high nutritive and medicinal value, since the addition of a carbohydrate food automatically decreases their excessive percentage of fat and protein and brings them close to the composition of human milk. In Book Four of my Psycho-Physiopathy I give various formulas to make various kinds of modified milks which are excellent for use in the diet of regenerationâ&#x20AC;&#x201D;the building-updiet which follows the process of purification. The resulting percentages of those milk formulas are very close to the percentages of protein, fat and carbohydrates in human milk. A Balanced Menu I would like to add here several samples of menus for the diet of regeneration, but this article has grown beyond all my expectations and there is no room for more. Hence, I can add only a sample menu from Book Four of my Psycho-Physiopathy to give you an idea of how closely we can approach the composition of human milk by proper combinations of natural foods. Please take a look at the following percentages of the ingredients entering into this menu and then compare it with the composition of a 2400 calorie portion of human milk as shown in the previous table in this article. You will see that the amount of protein is almost the same. T h e amount of fat in this menu is lower than in human milk, but it was calculated thus purposely because too high a percentage of fat in the diet of the adult interferes with digestion. Hence, I have added a larger amount of carbohydrates to compensate for the calories lost in the lower percentage of fat. In both cases the number of calories is the sameâ&#x20AC;&#x201D;about 2400. T h e amount in the following menu contains sufficient protein and calories for a person of average size performing a normal amount of work. T h e given amount of 20 ounces should be divided in

19 THE VEGAN two equal amounts and eaten, one half some time in the morning and the other half at about six o'clock in the afternoon. These two meals should be followed by a glass of orange juice or a cup of Carmino Herb Tea or other tea to supply the necessary amount of liquid, since this menu is quite concentrated. Balanced Menu No. 4 Amount, ounces

Brazil nuts (ground or liquefied) Figs, dried (cut in small pieces) Pears, dried (cut in pieces) ... Totals

Protein, ounces

Fat, grams

6 8 6

28.8 9.6 4.2

114 2

42.6

118

Carbohydrates. grams 12 164 128 304

Calories 1194 720 540 2454

By comparing the above figures with those in the 2400'calories of human milk we notice the following factors: (1) it contains approximately the same amount of protein, (2) the same amount of calories, and (3) it supplies the required amount of nutrition without having to load the stomach with bulk, which spends a large quantity of energy without providing a corresponding amount of vitality. When one becomes accustomed to these balanced menus one avoids many digestive disturbances coming from filling the stomach beyond its digestive capacity. All my balanced menus contain the necessary amount of nutritive elements in a quantity ranging between 10 and 18 ounces for one meal. I have found out that great results are obtained by balancing the natural diet in this way. Reprinted No. 7, 1952.

by i(md permission

of the author,

from

" Edenia,"

Vol. 2,

VEGAN COMMODITIES CHRISTINA

HARVEY

Our research into vegan goods on the market has continued throughout the year and now, at the close of the year, all our information is being collected and being printed in booklet form. This will soon be on sale an health food stores all over the country for the benefit of vegans and vegetarians. A further list of vegan products is printed below. London Health Centre Ltd. Howard Loaf, " Vegarian " Savoury Meal, " Vegarian " Savoury Paste, " Vegarian " Savoury Roll, Ginger Fruit and N u t Snack (pink label) Gingernut Bar, Raw Sugar Chocolate. All cakes are non-vegan. Coconut Bar, Chocolate N u t Bar and " Vegarian " Sweet Spread contain honey.

THE VEGAN

Whiff e n a n d Sons Gelozone. M a p l e t o n ' s N u t Food C o . Ltd. Fig C o f f e e has been re-introduced and is vegan. It is made from figs which are roasted and ground. It is absolutely free from caffeine, chicory and preservatives. G r a n o s e Foods Ltd. X m a s Puddings contain eggs and are the only non-vegan product. N u t a n a Ltd. " O w i n g to a change in ingredients, Savoury Rolls are now free from any animal matter." Russell Harborough Ltd. J a m s , Marmalade. T h e s e contain only natural unrefined Barbados sugar. When colouring is needed for certain jams, only natural vegetable colours are employed. All factory equipment is of stainless steel. Graperon, a type o f marmalade, will be manufactured again in due course and will b e vegan. J a m e s R o b e r t s o n and S o n s ; Houlding Bros. Ltd. J a m s , Marmalades. L . R o s e and C o . Ltd. L i m e Marmalade, Fruit Squashes, Cordials. Crosbie's Pure Food Co. Ltd. J a m s , " Nell Gwynn " Marmalade, Fruit Squashes, N a p Chutney, V . I . P . Sauce. T h e preserves contain no artificial colour or preservative. T . W . Beech and Sons Ltd. J a m s , Marmalades, Fruit Squashes, Coffee and Chicory Essence. Southwell and Co. Ltd. J a m s , Marmalades, Fruit Squashes, Preserved Ginger, Preserved Pineapple. B a t g e r a n d C o . Ltd. J o h n Peel Marmalade, Silmos Lollies, Silmos Barlies, Silmos Mints, Mitcham Mints, Crystallised Ginger, Chinese Figs, Cut M i x e d Peel. Y e a t m a n and C o . Ltd. Fruits in Syrup, Canned Fruits, Fruit Squashes.

21 THE VEGAN Huntley and Palmers Ltd. The following biscuits normally contain only pure vegetable f a t without animal products, but there is a slight risk of a non-vegaa fat being used when the normal ingredient is in short supply. This, however, is a very rare possibility: Cream Crackers, Gingernuts, Shortcake, Oyster Cracker, Water, Digestive, Oatcakes, Suncake, Savoury Snacks. J. M. and M. Henderson Ltd.; Capital Oatcake Factory, Bonnyrigg^ Midlothian This firm would be pleased to supply vegans wtith one dozen packets of " Capital " oatcakes if they send 1 lb. Kosher Margarine. The cost would be 18/-, less the cost of the margarine. N o t less than a dozen packets can be supplied. Perkins containing oatmeal, flour, sugar, syrup, spices, almond and vegetable fat are vegan. Crosse and Black well Ltd. Branston Sauce, Mushroom Ketchup, Beans in Tomato Sauce, Peas (Marrowfat), Tomato Soup, Vegetable Soup, Jams and Marmalades (non-diabetic varieties), Essences. Chef Products Ltd. Tomato Ketchup, Chef Sauce, Worcestershlire Sauce, Beans in. Tomato Sauce, Tomato Soup, Vegetable Soup. C. and E. Morton Ltd. Canned Fruits, Canned Vegetables. Tomato Ketchup, Sauce.

Thick

W . J. Green and Co. Ltd. Sponge Mixture, Yorkshire Mixture, Blancmange Powders.

Fritter

Pudding,

Pancake and

Marmite Food Extract Co. Ltd. Marmite. Alfred Bird and Sons Ltd. Rice Toasties, Post Toasties, Grape-nuts, Maxwell House Coffee, Blancmange Powder, Instant Postum, Spongie. Cadbury Bros. Ltd. Cocoa, Red Label Drinking Chocolate, Cup Chocolate. confectionery and biscuits are non-vegan.

A1F

THE VEGAN

J . S . Fry and Sons Ltd. Cocoa, Hot Chocolate, Chocolate Spread, Chocolate Cream Bars. Rown.tree and Co. Ltd. S u n choc, Cocoa, Gums, Beech Nut. Chocolate, Polo and Pastilles are non-vegan. J . Keiller Ltd. Jams, Marmalades, Chocolate Ginger, Fruit Cream Fingers, Peppermint Cream Fingers, Nuttie Crisps, Barley Sugar Drops, M i x e d Fruit Drops, Interlude Toffees. J o s e p h Terry and Sons Ltd. BStter Chocolate, Oliver Twist Plain Chocolate, Mint Lozenges, Sugared Almonds. C a x t o n Chocolate Co. Ltd. Plain Chocolate, Plain Chocolate with nuts, Plain Chocolate with fruit and nuts, Plain Chocolate with raisins (rum flavour). Chocolate Tobler Ltd. Chocolate Peppermint Creams. Cliftons Chocolates Ltd. ÂŁ lb. tablets of: Bitter Chocolate, Grapefruit Flavoured Chocolate, W a l n u t Dessert Chocolate, Almond Dessert Chocolate, Coffee Plain Chocolate, Chocolate Fruit Flavoured Cremes, Chocolate Peppermint Cremes. M a r s Ltd. Spangles (a) Fruit (b) Mint. J o h n Mackintosh and Sons Ltd. Fruits. A r c h w a y Laboratories Ltd. Jelline Powders. Red and mauve lipsticks containing mineral f a t s and colour are vegan. Rurleon Laboratories Cream of Grape Seed, Anti-VK-Ray, Muscle Oil Cream, Transformation Cream, Cleansing Cream, Cleansing Milk, Magnolia Skin Tonic, Rejuvenating Plastic, Cucumber and Lettuce Balm, Skin Freshener. M a x Factor and Co. N o guarantee can be made about any product.

THE VEGAN Gorney and S o n Kosher Soap, Kosher Soap Powder, Kosher Scouring Liquid Soap.

Powder,

Reckitt and Colmam Ltd. Recktitt's B l u e , R o b i n S t a r c h , H a r p i c L a v a t o r y C l e a n s e r , S e r p i c D i s i n f e c t a n t , W i n d o l e n e W i n d o w Polish, K a r p o l C a r Polish, Steradent Denture Cleanser, Bathjoys, Dettol Antiseptic. Propert Ltd. All products are vegan except shoe creams (containing bees' w a x ) , dubbin, and brushes marked " p u r e bristle." Unmarked b r u s h e s are m a d e o f fibre bristles. William W r e n Ltd. Dubblin a n d W a t e r p r o o f i n g Oil, P u w i t e , L e a t h e r a n d S u e d e D y e s , S u e d e C l e a n e r , L e a t h e r S o a p , S a d d l e S o a p , S h o e Polishes. Lavendo Furniture Polish and C o b r a Floor Polish contain a little b e e s ' w a x . M a n y v e g a n s h a v e s e n t in m u c h v a l u a b l e i n f o r m a t i o n . It is not t o o late f o r y o u t o s e n d in details o f y o u r findings t o : â&#x20AC;&#x201D; Christina Harvey, , H o r n s e y Rise, London, N.19.

BOOK

REVIEW

" L A METHODE D'ALIMENTATION M O N O " :

Professeur Mono, Les

Editions

des Trois Cypres, Paris, 1952. This is a highly important book which all serious students of dietetics cannot afford to overlook. Unfortunately there is, at present, no English translation available. Professeur Mono was a leading pioneer of scientific vegetarianism in France. He advocated a diet that excludes all animal substance, and thus we find in his life and work a powerful support from the scientific and dietetic sphere for our own vegan cause. In this volume he lays bare the theoretic foundations of his dietetic system, together with a mass of information for putting it into practice. His principal contention is that there exists a natural correspondence between the electro-magnetic frequency of the cells of the human body and those of the edible products of the vegetable kingdom. His system has been highly effective and, indeed, may be said to have grown almost entirely from experience and observation. Of particular importance are those passages which reveal Professeur Mono's deep insight into the absolutely basic relationship between diet and human destiny. As Josue Jehouda writes in his Introduction : " Pour Arthur Mono, l'alimentation est a la base de tout: elle conditionne la sante physique, l'intelligence, la morale." Furthermore, he has shown how the new science of radiesthesia reveals the effects of the diet which he advocates: " L'individu qui se nourrit uniquement de vegetaux repand autour de lui une aura bienfaisante et calmante qui impressionne agreablement les gens qui sont en contact avec lui. On doit se convaincre qu'il y a la un etat de fait absolument sensationnel et qu'il n'est pas possible de negliger." Space does not permit further comments here; but vegans can be assured that this book will provide them with much interesting material for reflection and will be a source of great encouragement. J.H.

THE VEGAN

Christmas

IDinner

B y M A B E L SIMMONS

(Teacher of Vegetarian Cookery)

CELERY CREAM SOUP.

WHOLEMEAL DINNER

H A Z E L N U T ROLL.

CHESTNUT

ROLLS.

STUFFING.

B R O W N SAUCE. BRUSSELS SPROUTS.

STEAMED AUBERGINES.

ROAST

POTATOES.

CHRISTMAS PUDDING. M I N C E PIES. STUFFED DATES.

N U T CREAM.

C O F F E E (Dandelion). MARZIPAN

POTATOES.

CELERY CREAM SOUP 1 2 2 1

head of celery. onions. potatoes. oz. margarine.

1 bay leaf seasoning. 2 pints stock. Chopped parsley.

M a k e stock of outer part of celery, also peelings of all vegetables. C u t celery into small pieces, also onion; braise in saucepan with margarine. A d d stock, potatoes cut in slices, bay leaf, seasoning; boil gently untlil cooked. Press through sieve. Boil correct seasoning. Garnish with parsley. WHOLEMEAL DINNER ROLLS i lb. wholemeal i lb. margarine.

flour.

£ teaspoonful baking powder. J pint water.

A d d baking powder to flour, rub in margarine, mix into soft dough with water. Knead on floured board, form into rolls, and cut into sections. Bake in hot oven 15 to 20 minutes. HAZEL NUT ROLL 1 lb. hazel nuts (or cashews, or mixed nuts). £ lb. wholemeal breadcrumbs. 2 onions. I oz. margarine.

Seasoning. i teaspoonful powdered sage. Brown sauce.

Mill nuts, mlix with breadcrumbs and seasoning. Cut onions finely, fry golden brown, sprinkle sage over them. Place onions on top of mixture; pour over about 8 tablespoonsful brown sauce. Stir all gently into a stiff dough, form into roll, cut through centre lengthwise. It is then ready for stuffing.

25 THE VEGAN CHESTNUT STUFFING 1 lb. chestnuts. 3 oz. wholemeal breadcrumbs. Seasoning.

1 tablespoonful chopped Wholemeal sauce.

parsley.

Pour boiling water over chestnuts, remove outer and inner skins. Cook gently 20 minutes, stralin, add breadcrumbs, chopped parsley and sufficient sauce to bind. Place mixture on half of nut roll, re-place top half, smooth with knife. Bake in hot oven 30 minutes. BROWN SAUCE 1 oz. wholemeal flour. 1 oz. margarine. 1 teaspoonful Yeastrel (or Marmite).

£ pint stock. Seasoning.

Melt margarine in saucepan, remove from fire, drop in Yeastrel, stir in flour gradually adding stock. Return to fire, stir unttil it boils; boil 5 minutes. STEAMED AUBERGINES Peel the aubergines and cut them into thick slices. Put in steamer. Serve with melted margarine poured over, and chopped parsley. CHRISTMAS PUDDING J \ $ £ i 1

lb. raisins. lb. sultanas. lb. Sunmaid raisins. lb. currants. lb. mixed peel. lb. suenut.

J lb. fresh wholemeal breadcrumbs. £ lb. brown sugar. 2 oz. chopped nuts (any kind). 1 teacupfu! orange juice. 2 oz. wholemeal flour. Half a grated nutmeg.

Wash and dry all frulit, mix all dry ingredients together. Grate in suenut arid nutmeg. Lastly, stir in orange juice. Let mixture stand over night. Put into greased basin, cover with grease-proof paper and cloth. Steam 8 hours and turn out of basin when cooked. N U T CREAM 2 oz. almond or cashew nut cream. Rind of half lemon grated.

1 teaspoonful sugar. 3 tablespoonfuls hot water.

Mix sugar and nut cream together, add lemon rind and hot water. Beat well. When cold it is ready for use. MINCE PIES 2 2 2 2 2

oz. raisins. oz. seedless raisins. oz. currants. oz. suenut. oz. brown sugar.

2 oz. 1 oz. Half Rind J lb.

peel. chopped nuts. a nutmeg. and juice \ lemon. apples.

W a s h and dry fruit, chop finely, add grated apples, lemon rind, suenut and nutmeg. Mix all well together with fork, lastly adding lemon juice.

THE VEGAN

P A S T R Y F O R MINCE PIES 1 lb. wholemeal \ lb. nutter.

flour.

Water.

R u b nutter into flour, 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. STUFFED DATES } lb. dates. 2 oz. nuts.

2 oz. coconut.

Pour boiling water over dates, dry in oven quickly. them, fill each with a nut, roll in desiccated coconut. MARZIPAN J lb. almonds. i lb. barbados sugar. ÂŁ oz. soya flour.

Stone

POTATOES Juice of % lemon. Almond essence. Cocoa.

Mix all dry ingredients together. Mix into a stiff paste with lemon juice and two drops of essence of almond. Form into potatoes. Roll in cocoa.

THE VEGAN DINNER 1 ' H E Vegan Society held a very successful Dinner at the Vega Restaurant, Leicester Square, on Friday, September 25th. Professor and Mrs. Scott Nearing from the U . S . A . were the guests of honour and about forty vegans and vegetarians were present. A f t e r an excellent vegan dinner, Professor and Mrs. Scott Nearing spoke about their simple life in America, where they grow all their own food. Digging, we were told, was quite unnecessary, and in thiis country we all worked much too hard in our gardens. W e are resolved to do less in future! Dr. C . V. Pink, our next speaker, expressed the belief that vegans were at the spear-head of the Vegetarian Movement, but for most people it was easier to carry on further down the shaft of the spear. Mrs. Loewenweld said she thought that vegans were right in principle, but stressed the importance of a well-balanced dietary. Finally, Mr. Shoulder told us about hHs home country of South Africa, where vegetarianism was hardly known. A f t e r these brief but interesting speeches there was a little time left for social intercourse. Throughout the evening there was a spirit of friendliness and more than ever we realised the unity of purpose between vegans and vegetarians. O u r gratitude is due to the managar and staff of the Vega Restaurant for their interest in the preparation and service of the V e g a n Dinner. C.H. 1

27 THE VEGAN

NINTH ANNUAL GENERAL MEETING Held at Friends 1 House, Euston Road, London, on Saturday, November 7th, 1953, at 3 p.m. In her Presidential Address, Mrs. E. B. Shrigley emphasized that persistent concentration upon our ideals brought their fuller realization ever nearer and exerted a leavening influence upon the values of our contemporary civilization. The Report of the Executive Committee and the Treasurer's Financial Report were read, discussed and approved. The Officers and Committee remain the same with the following exceptions: Resigned—Mrs. C. Cross, Miss M. Lardge, Mrs. K. Mayo. New Members—Mr. A. L. Clark, Mr. L. Cross. A s new Rules have to be printed, a number of Amendments to the Rules were discussed. It was agreed that a Sub-Committee should be appointed to study the Rules and propose suitable alterations and additions, and, further, that a Special General Meeting should be called to deal with Rules only. The Annual Meeting was followed by tea. Very interesting slides of Sweden were ably described by Mr. Almgren, Assistant Manager of the Swedish Travel Bureau in London. Our thanks are due to Mr. Almgren, also to Mr. Trowbridge, who lent and operated the lantern. Mrs. Drake showed us her photos taken at the Congress, and thus brought an agreeable evening to a close.

The Vegan Society — Annual Report Year ended September 30th, 1953 The Executive Committee is pleased to report a progressive year of considerable activity, including several new developments. Meetings There have been four General Committee Meetings, each taking the best part of a Saturday; good, intensive work has been done. The Executive Committee wish to thank Mr. and Mrs. Arnaldi for the loan of their comfortable flat in London for the meetings. Mrs. K. Mayo and Mrs. C. Cross have been obliged to resign from the Committee and we would like here to thank them for the work they have done for the Society. Mrs. Mayo has, in the past, done excellent work in connection with the Baby Bureau. The Bureau is now directed by Mrs. S. C. Coles. Mrs. C. Cross is Auditor to the Society. T h e 8th Annual General Meeting was held on November 8th, 1952, at Friends' House, London, and was followed by a Social, with an exhibition of ballroom dancing by Mr. and Mrs. Arnaldi.

THE VEGAN

T h e Health Council Founded in 1952, the Health Council continues its important investigations. A further meeting was held in April, and at the request of the doctors present a more detailed questionnaire was compiled. This has been sent to Members and Associates. Findings therefrom will be discussed at the next Health Council Meeting in December this year. Grateful thanks are due to Dr. Frank Wokes, Ph.D., B.Sc., F.R.I.C., and to our Vice-President, Mrs. Muriel Drake, for their detailed contribution to the work of the Council. Commodities T h e Executive Committee is indebted to Miss Christina Harvey for the extremely valuable and intensive investigations she has made throughout the past year into vegan food and commodities. A compilation of all the material she has gathered together will be published in pamphlet form in the New Year, and this will provide a very comprehensive and up-to-date list of vegan commodities obtainable in Great Britain. It should be noted that these investigations are not only of great practical assistance to all who strive to live according to the vegan code, but prove highly effective in making known the interests and ideals of the Society. The Vegan Miss Vera Stanley Alder, our Editor in 1952, resigned through pressure of work and, further, because of her decision to spend a part of each year on the French Riviera, where she has made many vegetarian and vegan contacts. She plans to establish a vegan centre there. W e are grateful to her for all she has done for the Society and for her present work in the cause of veganism. W e extend a very sincere welcome to the new Editor, Mr. John Heron, who has already made a deep impression upon our readers in the Autumn, 1953, issue. A n Editorial Board has been formed, as a result of a motion approved at the 1952 A.G.M., to assist the Editor. The members of the Board are: Mrs. E. B. Shrigley, Mrs. M. E. Drake, Mr. J. Sanderson, Mr. G. R. McGinley. Round Table Conference T h e Vegan Society was represented at this Conference, held in London during the summer, when delegates from The Vegetarian Society, the London Vegetarian Society, the International Vegetarian Union, and allied groups and societies, met to consolidate plans for mutual assistance, and to strengthen the power of the humanitarian movement in this country through a greater interrelationship between its distinct and several branches. Treasurers hip T h e Executive Committee was extremely sorry when Mrs. Eve Rowland resigned her office as Treasurer this summer owing to

29 THE VEGAN other heavy commitments, and wish here to pay a tribute to her highly competent and effective work in straightening out the Society's finances and in maintaining a Credit Account in the bank. W e cannot thank her too much for the conscientious way in which she has discharged her onerous task, and for continuing on, in spite of difficulties, until a new Treasurer could be appointed. W e welcome as our new Treasurer, Mr. L. C. Warren, who has. already proved that he has a good grasp of the Society's finances. I.V.U. Congress, Sweden* 1953 Mrs. E. B. Shrigley and Mrs. M. Drake were the Society'sdelegates to the Congress at Sigtuna, near Stockholm, Sweden. A report of the work of the Society was read. Copies of " T h e Vegan " were distributed and there were numerous discussions on. varied aspects of veganism.

Dinners There have been two Vegan Dinners this year—a welcome a n d important addition to the Society's activities. The first was held in May at the Stratton Court Hotel, London. Mr. Ronald Lightowler and Mr. Hanworth Walker spoke; and Mrs. Whelan and. Miss Ryerson delighted the gathering with their music. Although, it had been decided to make the Dinner an annual event, a second Dinner this year was held in September at the Vega Restaurant, London, in honour of Dr. and Mrs. Scott Nearing, who were in. London on their way home to the U . S . A . from the Swedish Congress. A detailed report appears elsewhere in this issue. The Animals' Fair, 1952 The Vegan Society's Stall made a profit of £20. A valuableside to our work at the Fair was the large number of enquiries that: were dealt with and the many personal talks on the ideals of the Society. The Executive Committee are particularly grateful to Mrs. Muriel Drake for her work in organizing the Stall, and to all. those who helped in so many ways. Membership Membership now stands at 409. This shows a decline owing, principally, to the cancellation of the cards of about 80 Members and Associates who have not paid their subscriptions for at least two years. Inevitably, the path to the widespread adoption of veganism is slow and protracted, but example, enthusiasm and conviction are, in the long run, magnetic, and will attract ever more adherents to the vegan way of life in the years that lie ahead. E L S I E B . SHRIGLEY HILDA HONEYSETT,

(President). (Secretary).

N . B . — T h e Treasurer's Report and Statement of Accounts wilf. be printed in the Spring, 1954, issue.

THE VEGAN

ANNOUNCEMENTS A Vegan-Vegetarian Dance T h i s will be held on Saturday, April 24th, 1954, jointly with the London Vegetarian Social Club, at Abbey Community Centre, 29 Marshara .Street, London, S . W . I . Can you join us? Organiser: D. Burton, 28 Maidenhead Road, Stratford-on-Avon. A Vegan Engagement W e are pleased to announce to our readers that Margaret F. Woolley, of , Rochdale, Lancashire, and Kenneth A . Hill, of Scarborough, Yorkshire, have recently become engaged. M r . Hill, a vegan of some standing, is a Graduate Member of the Institute of Electrical Engineers; and his fiancee, a Civil Servant with the Inland Revenue, is a life-long vegetarian, and has been a vegan for the past year. W e extend to them our warmest congratulations. T h e Vegan Library T h e library continues to grow, and we have recently received generous donations of important books from Dr. K. Nimmo of Oceano, California, U . S . A . , and Mrs. Elizabeth Griffin of San Diego, California, U.S.A. These include: " N o Animal Food," by Rupert H . Wheldon. " Vital Facts About Foods," by Otto Carque. " T h e Fountain of Youth," by Arnold de Vries. " T h e Dawn of a New L i f e , " by McClintock and Denaman. Please continue to send in your contributions. Remember that though we now have about 80 volumes, we need many more before the library can truly be said to be properly founded. W e are interested in a very wide range of subjects, embracing the physical, psychological, sociological, philosophical, the occult and the psychic and the spiritual aspects of life. Our particular emphasis is on nutrition, diet, health and humanitarianism; and there is a crying need at present for standard works of reference on all aspects of the human organism. All donations will be gratefully received by the Editor. J.H. A full report of the Animals' Fair will appear in the Spring issue. A short acknowledgement has been sent to all but one of those who contributed so generously in kind or cash. T h e one? A dollar bill was received anonymously from Los Angeles, California, and we should like to express our grateful appreciation of this and all the other gifts which were sent.

C h r i s t m a s

Cahe

Half a pound wholemeal flour, J lb. nutter, i lb. brown sugar, J lb. currants, $ lb. sultanas, J Lb. seedless raisins,, J lb. stoned raisins, 2 oz. cherries, 2 oz. chopped mixed peel, ÂŁ grated nutmeg, 1 teaspoonful baking powder, 2 oz. ground almonds, 1 level teaspoonful Agar-Agar. R u b fat into flour; mix in baking powder, grated nutmeg, lastly fruit washed and cherries cut in halves. Mix well. Dissolve Agar-Agar in cup of hot water. When cool pour gradually into mixture. Beat well. Put into thickly lined cake tin, bake in slow oven 3 to 3ÂŁ hours. Spread marzipan over cake. Smooth top with knife. Decorate with cherries and walnuts. Put angelica to make stems to cherries in centre of cake. Walnuts and cherries around edge. Sprinkle over ground almonds. M.S.

31 THE VEGAN MISCELLANEOUS (Two