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T H E V E G A N SOCIETY Founded November, 1944

President:

Mrs. ELSIE B. SHRIGLEY,

Honorary

Secretary:

Honorary

Treasurer:

, Purley, Surrey.

Mrs. HILDA HONEYSETT,

Ewell, Surrey.

Miss W I N I F R E D SIMMONS,

, London,

N.W.LL.

M i n i m u m subscription, which includes " T h e Vegan," 7s. 6d. per annum, payable in January. Life Membership, £7 7s. Od.

'

THE VEGAN JOURNAL OF THE VEGAN SOCIETY

Editor : Mr. JOHN HERON, Editorial

Board:

Miss Advertisement

, Betchworth, Surrey.

M r s . M U R I E L DRAKE, M r s . E L S I E B . SHRIGLEY, CHRISTINA HARVEY, Mr. JACK SANDERSON.

Manager -. Mr. JACK SANDERSON,

, London,

S.W.10.

Published quarterly: Annual subscription, 4s. 6d. post f r e e : single copies, Is. 2d. post free. Obtainable f r o m the H o n . Secretary.

B R A N C H E S O F T H E SOCIETY A N D SECRETARIES Y O R K S H I R E . — M i s s Stella Rex, N r . Leeds.

, Garforth,

\

M I D L A N D S . — M r . Don Burton, Warwick*.

, Stratford-on-Avon,

M A N C H E S T E R — M r s . Ann E. Schofield, showe. S C O T T I S H S E C T I O N . - Miss D i n i Liberton, Edinburgh, 9.

, Wythen-

M. Sutherland,

(Please communicate with your nearest Branch Secretary)


T H E VEGAN Journal

Vol. X

of the Vegan

Summer, 1956

Society

No. 1

EDITORIAL Practical Veganism There is a great danger that a movement like veganism will attract those who, though of an idealistic and aspirational temperament, are yet insufficiently realistic about dealing with the practical application of dietetic knowledge. There is a tendency for such people to assume, once the principle of veganism has been accepted as guide to daily diet, that the ideal ascribed to will somehow or other sustain the physical body no matter how vaguely or inadequately it is worked out in terms of food values. That is to say, it is considered that the ideal is the main sustaining force, its dietetic application being of lesser or secondary significance. A vague attempt to eat correctly is made : the rest is left to the spiritual power of vegan ideology. What a great deal of harm such people—though, we hope, small in numbers—do to the movement. They end up ill, undernourished, a little unbalanced, a true sense of the exact equipoise of spiritual and material knowledge having been entirely lost. This is not the path at all. It leads to personal disaster and public discredit. We earnestly hope that those who feel themselves dangerously near the fringe of this unworthy category will robustly undertake to make a careful study of the practice of nutrition : what they must eat and in what quantities, and how can this most wisely be achieved from the wide range of vegan foods. Three things make effective the application of an ideal—and it must be remembered that an ideal is only properly effective when it is properly applied : the spiritual conviction and impetus derived from a deep inward realisation of the validity of the ideal; the requisite knowledge for an understanding of how to manifest the ideal in the material realm, and the cumulative experience obtained from continuous attempts to put the ideal to practice.

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Spiritual conviction, knowledge and experience : a trio that continuously support each other and interact to common advantage. But there is also the element of time. A valid ideal is not necessarily one that can be put into effect fully now, at the present moment. Though conviction and knowledge may at the outset be adequate, experience may show that circumstances—financial, social or otherwise—do not reasonably permit the complete adherence to the ideal pursued. In such a case it is wise to be realistic rather than uncompromisingly idealistic to the point of unbalance or ill-health. Spiritual and ethical progression necessarily involves, as a successful condition of its application, physiological, psychological and social realism. We can only advance effectively when we have accepted the limitations of our birth and surroundings. While many people are only too ready to employ such acceptance as a justification for all manner of unenlightened behaviour, there are a few who go to the other extreme and will never accept the obvious and limiting, striving always to apply an ideal without coming to grips with the requirements and conditions necessarily involved in making an effective juncture with the world of incarnation. To such we can only give due heed and warning: veganism will be a difficult and maybe dangerous path to pursue. The wise will endeavour to achieve a proper balance, a balance in which an acceptance of the limitations within and those that hem us roundabout are used not as an excuse," but as a guide as to how much and in what degree and with what haste the vegan ideal can be effectively applied. Prudence and vision are the wise handmaids of ethical attainment. While exact knowledge qualified by experience points the way to the realisation of our inmost convictions. JOHN HERON. THE CHILD AND BABY BUREAU One of our members has asked for a loan of photographs of vegan children in her endeavour to inspire a vegetarian mother to take the plunge and join our ranks. Unfortunately, I only had those of my own son to lend, but the committee feel that it would be a useful and interesting record to hold if parents would be kind enough to present the society with a snap or snaps of their vegan offspring. As the holidays are approaching, perhaps it will not be too difficult to co-operate with the committee, who will gratefully accept them as love gifts towards the work which it is trying to do. All snaps or photographs should be sent to the address below. The committee take this opportunity to wish each one happy, sunny days for your holidays—and your " snapping." All communications concerning the Child and Baby Bureau should be sent to Mrs. S. N. Coles, , Purley, Surrey.

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BENEFITS FROM VEGANISM AND NATURE CURE A . S. R . CHARI

Judge (Retd.), High Court of Mysore, India. A few years ago I came across " The Vegan," the official organ of the Vegan Society, from my friend Mr. D. C. Desai. I was so struck with the lofty ideals of veganism that I became a vegan, in taking this step I found considerable help and support from my esteemed friend who is the Government Inspector of Railways, at Bangalore. He is a veteran follower of veganism and has been practising it for many years. About ten years ago he was prostrated by severe sickness and his life was despaired of, in spite of allopathic and other kinds of treatments. He eventually took to nature cure and veganism and to-day he is hale and hearty, and is better off mentally and physically without the use of milk and its derivatives. In the beginning it required some will power on my part to wrench myself from a lifelong habit of using milk as food, but actually in practice I found it was less difficult than I originally anticipated. Thanks to veganism I have enjoyed exceptionally good health and stamina. In the pre-vegan days I had a tendency towards indigestion, obesity, constipation and asthma. But with the cutting out of animal milk from my diet these ailments have disappeared along with many ailments common to old age. My weight, which had risen to twelve stones, is now constant at ten. But the chief effect upon my body through the practice of veganism is the astonishing and almost unbelievable improvement in strength and stamina. In my 76th year I am able to indulge without any ill effects in more strenuous forms of exercise and exertion than when I was younger and a non-vegan. Let me give an example : hill climbing. I am now able to climb hills which I used to give a wide berth in pre-vegan days. I have recently climbed some of the very tough hills in the Mysore State at which many of the younger generation will fight shy ; to quote a few examples : Kabbaladrug, Savandrug, Madhugiri, Sivaganga, etc. People who have been to these hills will appreciate my statement that it is not easy to tackle them at my age. Many of these hills are very steep and without steps, bare rocks over which one has to clamber with or without the aid of crevices in the rocks. It requires very steady nerves to avoid any false or faltering step which would easily provide a one way ticket to eternity. One result of veganism has been to steady my nerves to the point of frigidity. As a result of improved circulation I often climb these hills stripped to the waist to avoid fatigue, but I would not advise anybody else to attempt this unless the system is sufficiently hardened and reasonably free from the encumbrance of foreign matter. Even in the coldest weather I do not need a "flannel next to the skin," the slogan given out by

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doctors, and find cotton clothes quite adequate. My mind has become clearer, the memory stronger and the vision quite normal. In my pre-vegan days I had to use + 3.5 glasses for reading. Now thanks to veganism and the methods of Drs. Bates and Benjamin I have been able to discard glasses. I am able to perform my yogic exercises like Sirshasana (standing on head), Sarvangasana (using the nape of the neck), etc., with greater ease and for a longer time than in my pre-vegan days, not to speak of Pranayama or breathing exercises. I am able to practise concentration and meditation better after becoming a vegan. True to the principles of veganism that one should choose, wherever possible, alternatives to animal exploitation, I have for the past twenty years abstained from using vehicles drawn by animals as a means of transportation. I use instead, mechanicallypropelled vehicles or walk, the latter being of much benefit to one's health and purse. It is not correct to say that one will become weak by giving up carnivorous food or milk. Nature has provided excellent and more suitable substitutes in the shape of grains, fruits, nuts and vegetables. One can get all the nutrition needed even for strenuous physical exertion from these products. For example : coconuts, the kernel and milk produced from it and coconut water are more nutritive and wholesome than animal milk and, as already said, also milk from soya beans and ground nut. Wood can be replaced by cotton, silk by rayon and leather by plastics and rubber. Ivory is merely a product of fancy and luxury and not of necessity. But in spite of all these statements I do admit there may be some doubters who may challenge my statements and argue that the beneficial effects I have derived may not be due to veganism or nature cure. To these my advice is to exercise a little will power in the beginning, and test nature cure and veganism on their own bodies by becoming their own doctor. They will then have an excellent opportunity of verifying my statements and putting them to a practical test. But one word of caution. One must hasten slowly and avoid violent and sudden changes, because if they do not follow this advice, they will not be able to obtain the benefits of nature cure and veganism to the fullest extent. There is no use then of their blaming these systems of hygiene instead of themselves for a faulty approach. Used with a certain amount of discretion and common sense I am sure they will derive considerable benefit from veganism and nature cure as I myself have done. May all living beings be happy. (An extract from " Veganism and Why? " by A. S. R. Chari, Bangalore, 1956, with acknowledgment.)

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TOO MANY PEOPLE? DR.

K.

NIMMO

It was a surprise to me to read and hear lately some statements by intelligent people and a scientist that the earth has far too many people, and that the U.S.A. has at least 4 times too many in regard to its food supply. Their remedy? . . . . Artificial birth-control! Now we are fully aware that, unfortunately, many people on our planet, and even in the U.S.A., have not enough food for normal existence, and have a tremendous shortage of other necessary items. For instance: in a newsletter of Good Will in Action we read that up to lately the Korean children had to pay six dollars for a lead pencil, and one and a half sheets of paper had to last for an entire month. Happily, the Eagle Rock High School students found this out. They collected pennies, nickels, and dimes, until they accumulated $1,800 to alleviate this shortage. However, these tragedies are not directly due to over-population, but to wrong management of our assets and our behaviour. A change of heart within all of us, as we can always improve, is of paramount importance; from this would follow wise and unselfish use of our soil, etc., with right distribution. The problems could be solved if each one of us would start right now to live more constructively, thoughtfully, and simply. It must go out from the individual. We all must make a start, and not wait until governments, politics, economics, etc., are changed. There is good in all of them, and if we begin with making an individual change within our own lives and thus inspire and increase the fine aspects which we still can find in all these bodies of endeavour—there is nothing that does not have some good in it—we could soon see a change for the better. If, especially, we send out streams of love and good will to all that exists, such thoughts are most powerful and help people, all people, to improve and to be more sympathetic. So let us by our own behaviour encourage others to do better, and they will. We cannot expect great changes as long as we ourselves want to adhere to our own old ways of life. A few suggestions will follow :— 1. Instead of using acres and acres to grow tobacco, which will poison many people and the air for all of us, we should raise fruits, vegetables, nuts and grains in the organic way. 2. The same holds true for the production of alcohol, that too costs us acres of soil. 3. Many thousands of acres are set aside for raising so-called food-animals. It is known that the land could produce about 6 times more food if it were devoted to the vegetable kingdom. We cannot make these changes instantly, but if more individuals like the vegans refrain from alcohol, tobacco and animal products, the demand would become so low that.it would follow inevitably that the land would be used for more constructive ends.

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Therefore we should help in a kind and understanding way to bring these principles to the people. 4. Organic farming applied all over the world by education and example, would give larger crops, better, more wholesome food without metallic and other poisons. 5. We should encourage and help the grand movement to plant fruit-trees all over the world. 6. The planting of any kind of tree would help to conserve the soil ; happily that is done in many places, but not on a sufficiently wide scale, as millions of trees are destroyed during wars. 7. People should be educated in the high value of the soybean, which has all the necessary amino-acids, and millet seed, which, if it were absolutely necessary, could sustain life (with water, of course). Also sesame seed and sea-vegetation should come into their rightful places. 8. We should keep abreast with all the good news in regard to nutrition from the vegetable kingdom, for instance the algce, etc. 9. We should be associated with many of the fine constructive organisations; like the Wild Life and Soil Preservation, the Defenders of Fur-Bearing Animals, etc., etc. : far too many to mention, but we could learn from them and they could learn from us. We should always create strong interchanges and be humble, realizing, that we do not have all the aspects of new age living. 10. New inventions in regard to radiation in agriculture should be investigated. 11. We have millions of people over-weight, to their own detriment; they would be healthier, and others would have more food if by example and education over-weight could be prevented. Simple living, close to Nature, being outdoors as much as possible, deep and slow breathing of fresh air, if possible sleeping outside, trying to feel always in peace with all: these things promote relaxation and prevent an unnatural appetite. 12. We fully realize that all these things cannot be accomplished at once, but it should be our goal, and vegans should try to assist and encourage all organizations who work along any of these lines. If many of us would turn our concerted efforts to these constructive suggestions, there would be not the slighest problem in the near future of our world being over-populated, and it would be far better to think and work for these ideals than for artificial birth control. Obituary MR. PETER FREEMAN It was a shock to hear of the death of Mr. Peter Freeman, M.P. He had such tremendous vitality. Mr. Peter Freeman was very interested in veganism and had subscribed to " The Vegan " for many years. He will be greatly missed as a vigorous speaker against all cruelty to animals, both in public and in Parliament.


THE RELIGION OF COMPASSION D. C.

DESAI

B.E. {Bom.), I.R.S.E., M.l.E. (Ind.), A.M.I. Struct.E. (Lond.), F.P.IVJns., Government Inspector of Railways, Bangalore, India. Hardly one in a thousand people of the Western Countries is a vegetarian and out of a thousand such rare souls, there is probably only one who is a practising vegan. It will thus be evident that a vegan finds himself in the hopeless minority of one in a million people inhabiting this disgusting blood-thirsty planet and is constantly ridiculed for his apparently cranky beliefs and practices, ideals and principles, by every person with whom he comes in social contact. It requires the strength of a Hercules and the courage of a Napoleon to abide by one's conscience and stick to one's highest principles in the face of continuous ridicule, unwarranted criticisms, powerful opposition and other heavy odds. Such courage and strength can only arise from rational conviction, unshakable faith and impregnable intuition arising from the inner-most recesses of one's heart. The vegan is constantly on the vigil, whether treading on grass or buying a limousine. The idea uppermost in his mind is not to cause pain to any living creature directly or indirectly. For example, he would remove leather-washers or strips from his tap or car, if existing previously or used inadvertently. He would not buy even common articles of daily use such as ordinary gum, writing paper, tooth-paste, soap or cosmetics, without enquiring about the sources of their ingredients. The urge to abandon the use of milk, butter, cheese, honey, leather, silk, and other products of animal exploitation obtained from the slaughter-house, or less ostensible sources of torture, is usually spontaneous and gushes forth suddenly like a flash of lightning from the soft and pure heart of a vegan, quickened by the life-giving tremors of conscience or spirit. The ideal of veganism and its lofty principles are usually revealed to a receptive mind in such an impressive and awe-inspiring manner, that no amount of arguments, logic or presentation of statistics will ever be able to shake the determination of a re-generated vegan who has seen the light of wisdom in all its effulgent splendour. He will never accept anything less noble as the guiding principle of action for the rest of his life. To me veganism is the highest religion. I have renounced all my connections with the various religions and philosophies to which I was attached by birth or education before. For me there is only one religion and that is the Religion of Compassion!

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Veganism is its practical outcome serving as a code of conduct for every day life. This is the only religion of a truly universal nature, which partakes of the essence of all previously established religions or philosophies, for compassion towards all living creatures implies a universal love of all that hath life, and strictest compliance with the golden rule of ethics—"Do unto others as you would be done by." Veganism at once uplifts the mind and soul to the pinnacle of purity—physical, sensual, mental and spiritual. Physically the body of a vegan tends to become purer and purer day by day on account of gradual and daily elimination of foreign proteins and fats derived from milk, eggs, meat, lard, suet, fish and other animal products. The nervous system and its myelin sheaths are thoroughly purged and cleansed of all the various animal impurities covering, contaminating and obstructing them. The arteries, veins and organs are freed from all cholesterol, indol, skatol and similar poisons. Finally the brain becomes clearer day by day on account of the continuous elimination of animal cells and other by-products having animal magnetism and vibrations of a lower order. Mentally the vegan develops clear and logical thinking and develops an unfailing insight into the secrets of Nature. These are revealed to him by the sixth sense of " immediate " perception, which needs no further proof from any outside source or authority. Spiritually the vegan makes great strides in the path of selfrealisation on account of his physical and mental purity and removal of obstacles in the form of animal magnetism and lower vibrations. Sensorially a vegan develops acuteness of vision, keenness of hearing, sensitivity of smell, sharpness of touch and fineness of taste. He can smell butter or ghee like the Naga Tribes of Assam from a long distance and turn away from it in disgust and repugnance equal to that of civilised man from evil-smelling excretions. He is repelled by the touch of leather or silk with the aversion of a refined person from the touch of a corpse. The taste of milk products soon becomes repulsive to him and would even cause tremors in the body, if taken by mouth accidentally. Even the sight of milk, honey or butter reminds him of the tremendous cruelties involved in the dairy and apiary trades, causing the current of compassion to flow out of his heart. Such then is the glorious ideal of veganism and the Religion of Compassion. Blessed are the few bold and courageous souls to whom the revelation has come in a flash from within, with an unflinching determination " to pursue the path of purity." (From the foreword to " Veganism and Why? " by A. S. R. Chari, Bangalore, 1956, with acknowledgment.)

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THE PREPARATION OF SOYA FLOUR JOHN HERON

Enquiries are sometimes received as to how to prepare soya flour for use at the table. I have here collected several different recipes, so that our readers may try them and find out which they find the more agreeable. Soya Milk 1. Scald soya flour in boiling water in the proportion of 1 cup of flour to 5 cups of water. Cool and strain through a fine cheesecloth. The white opaque liquid is soya milk. 2. Melt 1 oz. of fat in half a pint of hot water, stir in 4 tablespoons of soya flour and pump through an emulsifier. 3. With an egg-beater, beat together 3 cups of soya flour and cups of cold water. Stir into 12 cups of boiling water. Add 1 tablespoon of salt and 3 tablespoons of malt. Put in double boiler and cook for 1 hour. . Strain when cold. 4. Place 2 heaped tablespoons of soya flour into a frying pan, add 2 cups of cold water. Stir until a smooth paste is made. Cook over a slow heat until it gets thick, stirring constantly to prevent sticking on to the pan and burning. To this cooked mixture add 2 tablespoons of soy oil (or other vegetable oil) and beat until it disappears. Salt to taste, add 1 tablespoon malt or sugar, and enough water to make the consistency of milk. Soya Butter 1. Mix well together 4 tablespoons of soya flour and 4 tablespoons of water. Cook for 4 minutes or less. Add 1 cup of soy (or other vegetable oil) and beat with a rotary beater until the oil disappears. If colour is wanted, add a little of some kind of butter colour. Add a little salt to taste. This so-called butter is very satisfactory as a spread for bread, but cannot be used in every way that butter is used. 2. Toasted butter. 1 lb. of soya flour will make lbs. of butter. Pour flour into a shallow pan and toast in a moderate oven until slightly brown. Stir every now and then so that the browning is even. Do not get too brown as flour darkens further when oil is added. Put toasted flour in a deep bowl and add enough vegetable oil to make a stiff batter. Beat slowly with an electric beater until smooth and creamy. Add more oil as needed. Salt to taste. This mixture will look like peanut butter. For a sweet taste add 3 or 4 tablespoons of brown sugar and beat until smooth. Use as any nut butter. In baking biscuits, etc. 3. Add vegetable oil to soya flour to make a stiff batter. Beat with an electric mixer until smooth and creamy, adding more oil if necessary. Season with a little salt. A small amount of sugar improves the flavour of this butter. If you don't have a mixer, beat by hand.

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Soya Mayonnaise To soya butter as in recipe No. 1 above add 1 to 3 drops of garlic juice, to suit taste. Also \ teaspoonful of celery seed, £ leaspoonful celery salt, paprika to give a little colour, the juice of one or two lemons, depending on how acid it is wanted. Soya Cheese Dr. Clausen-Sternwald writes : " Many people find it difficult to use soya flour in the kitchen as it does not have the properties of starch. The best way to incorporate it in one's diet is, as I have found by experiment, its use as soya cheese. Mix i lb. of soya flour with 1 pint of water, and before it has reached boiling point stir in a 20 per cent dilution of lemon juice (1 dessertspoon lemon juice to 4 of water), and take it off the fire. Put to cool. Transfer it to a cheese-cloth and hang it over the sink for the night. Next morning the curdled remains of the soya flour should be mixed with ' Vesop' or any other savoury in order to lend it flavour. It will now have a pleasant taste and consistency and will be ideally suited to go with salads, etc. By the way, the quantities suggested here contain the approximate daily protein requirements for a vegan." Soya Acidophilus Milk Put 29 ozs. of soya milk into a 1 or 2 quart glass jar, and heat to body temperature (98.6 degrees—lukewarm) by placing the jar into a large vessel containing warm, but not hot, water. Stir constantly. Add 2 teaspoonfuls of liquid acidophilus culture and put into a warm place about body temperature, placing cap on jar, but not air tight. The milk will be thick and ready in about 10 hours. Then stir, add salt to taste, and place in a refrigerator. Out of this milk save 6 tablespoonfuls and use this in the next batch of milk instead of the culture, and it will require only 6 hours to prepare the milk. 3 or 4 batches of milk may be made this way as long as it is kept well refrigerated after it is made. As soon as the flavour of the milk is too sharp, start over again, using the pure culture. In the preparation of soya acidophilus milk, it is important that area in which it is prepared be clean, and free from air currents that may carry dust laden with contaminating germs. Everything used should be as sterile as possible. Due care must be taken to prevent the transfer of foreign bacteria to the milk. The acidophilus bacillus is the healthy bacteria in the intestinal tract that destroys the putrefactive bacteria. The bacteria that are sought in acidophilus milk grow more vigorously in soya milk than in cow's milk, so that they are 50 per cent larger, exceed the number by 50 to 100 per cent, are more robust, and live longer, which means they do the user that much more good. (This recipe and comment is taken from " Abundant Health," by Julius Gilbert White.)

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A VEGAN DINNER MABEL SIMMONS

Summer Soup Green Salad, Mint Sauce Galantine or Raised Pie or Rice Balls Jacket Potatoes Blackcurrant Tart or Raspberry Mould SUMMER SOUP i lb. spinach. i lb. carrots. Âą lb. onions. Seasoning.

1 1 ,2 2

oz. margarine, tablespoon chopped pints water. bay leaves.

parsley.

Cut all vegetables small, braise in margarine, add water, simmer about 20 minutes, strain, garnish with chopped parsley. GREEN SALAD Lettuce. Cucumber. Tomatoes.

Raisins. Mustard and

cress.

Place alternate layers of salad around plate or dish. Stuff lrage tomato with milled nuts, herbs and chives. Place tomato in centre of dish. Decorate with mustard and cress. RICE BALLS 1 2 1 1

lb. cooked rice. oz. wholemeal breadcrumbs. onion. oz. margarine.

1 tablespoon chopped parsley. i teaspoon curry powder. Seasoning.

Cut onions finely, fry golden brown. Cook rice in as little water as possible, cut and peel tomatoes small ; add cooked onions, parsley, tomatoes, curry powder, seasoning to rice, also breadcrumbs; form into balls, roll in crumbs, bake in hot oven 15 to 20 minutes. RASPBERRY 2 oz. ground rice. i lb. raspberries.

MOULD

1 oz. brown sugar, i pint water.

Wash raspberries! Cook in water and sugar. Press through sieve; mix ground rice into paste, pour into boiling fruit juice, stir until thick. Pour into mould, when set turn out. Serve with nut cream.

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MINT SAUCE 1 targe lemon. 1 tablespoon chopped

mini.

'

H oz. brown sugar. 1 tablespoon hot water.

Put chopped mint into bowl, add sugar, hot water, lemon juice. Mix well. GALANTINE, NUT OR BUTTER BEAN Make nut roll, steam $ hour, when cold brush over with agar jelly or gelozone. JELLY Place one cup of flavoured stock in saucepan, sprinkle over 1 teaspoonful agar, or gelozone. Colour with barmene or yeastrel, bring to the boil, boil 5 minutes ; when cool it is ready for use. Brush over galantine. RAISED PIE Line a cake tin with wholemeal pastry. Put in alternate layers of dried carrots, peas, diced potatoes, slices of tomatoes, haricot beans. Cook all vegetables well in a little water and margarine. Season. Place pastry crust on top, make a hole with knife. Bake in hot oven about 30 minutes. When cold, pour into hole \ cup agar jelly.

VEGAN COMMODITIES CHRISTINA HARVEY

Crosse and Blackwell Ltd., Crimscott Street, Bermondsey, S.E.I. Sweet Mixed Pickles, Tomato Ketchup, Fresh Garden Peas can now be added to the list of vegan goods manufactured by this firm. Healthcrafts Ltd., 23, Welbeck Street, W.l. All Herb Formulas, Gev-e-Tabs and Hi-Protein Plus are vegan. Revlon International Corporation, Maesteg, Glamorgan. Many products contain lanolin, but the following are quite vegan :— Nail Enamel, Adheron, Cuticle Oil, Cuticle Remover, Prolife, Nail Fix, Sealfast, Solvent, Supersealer, Non-Smear Enamel Remover, Paste Polish, Aquamarine Lotion Deodorant, Satin Set Hair Spray, Face Powder. Stafford-Miller Ltd., 166 Great North Road, Hatfield, Herts. Dr. Wernet's Denture Powder, Corega Denture Powder, Amm-i-dent Tooth Paste, Amm-i-dent Tooth Powder are vegan. Harold Wesley Ltd., Acton Lane, N.W.10. All their Harley Bond Stationery is vegan. Even the adhesive used for flap and seam gumming is produced from potatoes!

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BOOK REVIEW " Veganism and Why? " by A. S. R. Chari, Judge (Retd.), High Court of Mysore, India. Published in Bangalore, 1956. This booklet is by a devoted adherent to the vegan way of life. In this issue of " The Vegan" we have included an inspiring extract from the Foreword by D. C. Desai, and the author's account of the remarkable rejuvenation obtained in his comparatively advanced years by a combination of veganism, nature cure and yogic exercises. And we cannot do better here than underline and confirm Shri Chari's sane counsel to " hasten slowly " and to apply these vegan reforms with " discretion and common sense." Shri Chari's experience is an excellent testimony to the potentialities and possibilities of a combined vegan and nature cure regime when it is undertaken in a practical, knowledgeable, thorough and essentially level-headed manner. Much of the booklet consists of teachings taken from our own journal, and we are delighted that this succinct compilation, together with the author's own important observations, has been published in India. Shri Chari covers several interesting points. He reminds his readers that the Bhgavat Gita and yogic teachings advocate sattvic food, " that is, unstimulating food which does not have the effect of rousing the lower passions in man." He writes of the widespread adulteration of milk and its derivatives in India. And he passes on the interesting report that Mahayana Buddhist monks in China and the Zen school in Japan include practical vegans among their number. It is important to bring to the notice of the public exactly what is involved in dairy farming. Perhaps a fuller account of this could have been given, and introduced early on in the exposition as one of the mainstays of the vegan platform. As it is the author has left this matter rather late and not woven it sufficiently strongly into the rest of the argument. Nevertheless, this booklet is a fair introduction to veganism, and we sincerely hope it will be well circulated and will do much to stimulate interest in veganism in India. (The Appendix contains most of the Editorial of the 1955 Special Issue of " The Vegan.") F.S. MISS EDITH M. ALLAN Many readers will hear with regret of the passing, on February 16th, of Miss Edith M. Allan, Edinburgh. As Secretary of the Edinburgh Vegetarian Society for over 30 years, Miss Allan was steadfast in her efforts to bring the cause to the notice of the citizens, and in this she was more than generous with her time and energy. For at least thirty years she was a practising vegan, mainly because of her convictions regarding the human attitude to the animal world, and, indeed, her whole life was devoted to humanitarian movements. She is much missed. D.M.S.

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" O U R DISTANT KIN' ROBERT H . SPURRIER

The problems of animal life and behaviour are engaging the close study and interest of a widening circle of thoughtful people, and, as the significance of the emerging facts with regard to the feelings, activities and intelligence of the so-called lower animals is realised, the conception of the common origin and kinship of all life—human and sub-human—becomes more and more widely accepted. Sir Arthur Thomson, says :— " As we follow the main line of animal evolution we see behaviour becoming more complicated and masterly, more like our own. There is evidence of a rill of life growing into a stream, i.e., there is much that we cannot describe in purely ' physiological terms, there is an increasing difficulty in describing what we see without using psychological terms." The conception of a kinship of consciousness is not new in our day and generation, indeed it has been held from time immemorial and taught by great philosophers and by spiritual teachers of mankind.

The

BEVERLY VEGETARIAN RESTAURANT extends a warm welcome to all Vegans and their Friends 24 BINNEY STREET, W.l ( N e a r Bond Street T u b e ) E M A Y f a i r 5740 H Member V.C.A.

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SEND YOUR FOOD REFORM FRIENDS A COPY OF

THE VEGAN T R A D E LIST in which are listed many hundreds of Vegan foods and other products, and the firms who make them. Wonderful value at 1/3 post free from the Hon. Secretary, 38 Stane Way, Ewell, Surrey


MISCELLANEOUS ADVERTISEMENTS (2/- per line: minimum

2 lines; 20% discount on four consecutive

issues.)

• DR. R. C L A U S E N - S T E R N W A L D , Naturopathic Physician, available again for uncured cases anywhere in the world. Write : , Tring, Herts., England. HELP to save animals now from suffering and exploitation. retary, St. Francis Fields of Rest, Northiam, Sussex.

Write:

Sec-

N A T U R A L Grown Dried Bilberries. Valuable nutritional source of potassium, iron, etc. A truly organically grown food. Delightful flavour. Grows only wild. Packet sufficient for 20-24 servings, 6s. l i d . post free, or Trial Package 2s. 3d. post free. Quotations larger quantities. Easy to prepare. For enjoyment and for your good health. Central Health Stores, 4, Clarence Street, Brighton. " O R G A N I C H U S B A N D R Y — A Symposium" Blackburn. 2 / 9 post free from the Secretary,

compiled

by John S. , Ewell, Surrey.

SELECTION, Service and Satisfaction and the finest selection of new and used motorcycles, Bonds, Reliants, Scooters, Sidecars and good used cars at RON McKENZIE'S, Manchester. Distributors for Morgan. Cash or terms. Exchanges. 961 Chester Road, Stretford, Manchester. LON. 2100. SPEAKING & W R I T I N G lessons (correspondence, visit) 5/-, classcs 1/6.— Dorothy Matthews, B.A., , London, N.W.J PRImrosc 5686. S T O P SUFFERING! Write! Describe Ailments! Regd. Naturopath. 49, Adelaide Road. Dublin. Reply envelope brings Positive Proof. V E G A N T R A D E LIST, 1 / 3 post free from the Hon. Secretary, Ewell, Surrey. W H Y BE ILL? Radiesthesia can find any vitamins or tissue salts that may be missing, thus causing fatigue. Write Box 265, c/o " The Vegan."

ESTABLISHMENTS CATERING FOR VEGANS ( l / 3 d . per line;

20% discount

on four consecutive

issues.)

BROOK LINN.—Callander, Perthshire. Excellent position overlooking valley, near Trossachs and Western Highlands. Easy access, station mile. Good centre for walking and touring. Vegetarian and Vegan meals carefully prepared and attractively served. Comfortable amenities. Special family terms for Annexe rooms with all conveniences. Write for brochure. Muriel Sewell (Mrs. C. M. Choffin). Tel. : Callander 103. CORNWALL.—Vegans welcomed, lovely roseland garden to private beach. Brochure f r o m : Trewithian Cove House, Portscatho (75), nr. Truro. DUBLIN New Health Group welcomes visitors. Tel. 67047. EASTBOURNE.—Board Anning,

49 Adelaide Road, Dublin.

Residence. Bed and Breakfast. Eastbourne. Tel. 7024.

Mr. and

Mrs.

EASTBOURNE. Edgehill Nursing Home, . Acute, chronic, convalescent rest cure, spiritual healing. Miss M. Fisher, S.R.N., R.F.N., S.C.M. Tel. 627. HINDHEAD.—Mrs. Nicholson, : garden adjoins golf course. Children welcome. Tel.: Hindhead 389. (Continued

on page 3 cover)

15


Pl&tftr a

tmvof

WkdirQil

m, 1k>

GOLDEN BLOCK

single

Only by eating pastry made with

o u t GOLDEN BLOCK m a r g a r i n e

GOLDEN BLOCK Vegetarian C o o k i n g

"ywo

intrinsic

qualities

and cooking fat and give them their universal popularity. They are kept scrupulously free from contamination by animal fats, which are never admitted to the j GOLDEN BLOCK f a c t o r y .

GOLDEN BLOCK p r o d u c t s a r e also

Fat can you savour the difference this marvellous fat will make to flavour and texture. Make a test — the test of your o w n t a s t e ; c o m p a r e GOLDEN BLOCK

with any other brand at whatever price and you'll be for ever a

unique in being Cold Processed ' d e v o t e e o f GOLDEN BLOCK. Y o u c a n buy it at all high-class Grocers, Co-operative and Health Stores — arian Margarine has found its way M a r g a r i n e at l O i d . a i - l b . , to your table, you will never know Cooking Fat at 1/ld. a J-lb. margarine at its delicious best. a n d , u n t i l GOLDEN BLOCK V e g e t -

MARKETING MANAGERS : LEWIS A. MAY (PRODUCE DISTRIBUTORS) LTD. COPTHALL HOUSE, COPTHALL AVENUE, LONDON, E.C.2.

16

TEL:

NATIONAL 8 7 9 4


flavouring Soups. Stews, (/rzutoes. etb. Stimulates the appetite and enhances the flavour of all Vegetarian and Health Foods. Ask your local Health Food Store for VESOP.

VESOP PRODUCTS LTD.

498 HORNSEY ROAD

• LONDON

• N. 19

(Continued from page 15) KESWICK.—Highfield Vegetarian Guest House, T h e Heads, offers beautiful views; varied food and friendly atmosphere.—Anne Horner. T e l . : 508. LAKE DISTRICT. Rothay Bank, Grasmere. Attractive guest house for invigorating, refreshing holidays.—Write Isabel James. Tel. 134. LONDON.—Small vegetarian moderate. Mrs. M. Noble,

guest

house,

20 mins. London. Terms , Wimbledon. CHE. 3587.

N O R T H WALES.—Vegan and vegetarian guest house, nr. mountains and sea. Lovely woodland garden. Brochure from Jeannie and George Lake, Penmaen Park, Llanfairfechan. T e l . : 161. SCARBOROUGH.—Select guest house overlooking both bays. Highly recommended by vegetarians and vegans. Mulgrave House, 168 Castle Road. Tel. 379J. SCARBOROUGH.—Uplands Private Hotel. Tel. 2631.

Mr. K. C. Wales,

ST. C A T H E R I N E ' S SCHOOL, Almondsbury, Near Bristol—Co-educational, boarding school for children from 7 to 17. 400 ft. up, overlooking Channel and Welsh Hills. Usual academic subjects, also Art, Music, Dancing, Speech Training, etc. WESTGATE-ON-SEA, KENT. Holiday Flatlets, self-catering, for Vegans and Vegetarians, 30/- to 50/- each guest. Occasional Vegan meals available; excellent bathing; no smoking. Stamp for leaflet. Mrs. Arnaldi, " T e l . : Thanet 31942. PI ease support our advertisers and mention THE VEGAN

to

them.


\

« '

\

\EIIKW

Jn

igi6

Mr. Pierce A. Arnold proudly brought home from the laboratory the first garlic preparation which did not convey the odour of garlic to the partaker. P I E R C E A. A R N O L D ,

F.C.S.

Pollard Road, M o r d e n , Surrey

Tablets Liquid Ointment Suppositories Emollient Rheumatic Balm Veterinary Liquid for internal and external complaints are the heir* to this achievement.

Stocked by

Health Food Stores. Ordered by Chemists. Send a postcard for literature.

HAVE YOU TRIED IT?

BARMENE A DELICIOUS SAVOURY OF INTEREST TO VEGANS This new product is unique in combining important nutritional features PRIMARILY

A PROTEIN

FOOD, it also comprises—

U N C O O K E D COLD-PRESSED V E G E T A B L E JUICES A BIOCHEMICALLY-BALANCED MINERAL COMPLEMENT A F U L L VITAMIN R A N G E — I N N A T U R A L STATE

It has a variety of uses—as a spread, as a beverage, in soups and in savouries Obtainable f r o m Health Stores Enquiries l o : G R A H A M - D E N E LTD., 9 F A X F I E L D HOUSE, 2* W A T L I N G STREET, L O N D O N , F..C.4. Please support

our advertisers and mention THE VEGAN

to them.

Printed by H. H. G i c a v e s L t d . . 106/110 Lordship Lane, East Dulwick, London. S C 22

The Vegan Summer 1956  

The journal of The Vegan Society

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