T H E VEGAN SOCIETY Founded November, 1944

Veganism is the practice of living on the products of the plant kingdom— to the exclusion of all animal foods—proceeding from a wide consideration of man's true place in nature. H i e objects of the Vegan Society are to provide in thought and practice for the advance of veganism, and to relate veganism to every aspect of creative co-operation between man and nature.

President: Mr. JOHN HERON, , Reigate, Surrey. Honorary Secretary: Mrs. MURIEL DRAKE, , Bromley,

Kent. (RAVensbourne 2809). Honorary Treasurer : Miss WINIFRED SIMMONS, , London,

N . W . I 1.

Hon. Asst. Treasurer: Miss CHRISTINA HARVEY, , London, N.19.

Minimum subscription, which includes " The Vegan," 10s. Od. per annum, payable in January. Life Membership, £8 8s. Od.

THE VEGAN JOURNAL OF THE VEGAN SOCIETY

Editor: Mr. JOHN HERON, , Reigate, Surrey. Assistant Editor : Mr. JACK SANDERSON, , Lawrence Street,

London, S.W.3. Advertisements: H. H. GREAVES LTD., 1 0 6 / 1 1 0 Lordship Lane, London,

S . E . 2 2 . Published quarterly: Annual subcription, 4s. 8d. post free : single copies,

Is. 2d. post free. Obtainable f rom the Hon. Secretary.

B R A N C H E S O F T H E S O C I E T Y A N D S E C R E T A R I E S

YORKSHIRE.—Miss Stella Rex, , Garforth, Nr. Leeds.

MIDLANDS.—Mr. Don Burton, Stratford-on-Avon, Warwicks.

MANCHESTER.—Mrs. Ann E. Schofield, , Wythen-showe.

SCOTTISH SECTION.—Miss Dina M. Sutherland, , Liberton, Edinburgh, 9.

(Please communicate with your nearest Branch Secretary)

THE VEGAN Journal of the Vegan Society

Vol. X Autumn, 1957 No. 6

EDITORIAL During recent years it has been pleasing to see great newspapers

of the calibre of the Manchester Guardian and The Times bringing to the notice of their readers some of the cruelty involved in the transport of live horses and cattle for the foreign meat trade. This has resulted in public agitation for new laws to limit this traffic. It is also a sign of the times that in a recent report on experiments on animals, it was considered necessary to say that there were in the course of the year million experiments on animals, mostly without harmful effects. Perhaps there were only, say, half a million here and a few million animals in other parts of the world that did receive harmful effects!

Turning to the whaling industry, even those engaged in it admit the appalling cruelty involved, and some of them give lip service to the hope that something less cruel will be invented. So do trappers of wild animals in the fur trade. The editors were recently privileged to see some films on these subjects. All were visible documents of man's inhumanity to the animals, and the film on the seal industry was just plain sickening. Such experiences confirm one firmer than ever in the desire to buy, where possible, vegan foods and vegan goods.

"Where possible." Those are very important words. Too infrequently do we give thanks that it is possible for so many of us to obtain the foods and goods that we really want. Let us salute those firms who cater for our needs; whether it be simply that it pays them or whether it be because they have a food reform, or vegetarian, or vegan outlook. Sometimes there has been an idealist or reformer within a firm, sometimes an individual or a little group have forged their own way ahead and produced for us a new food or a new article. What difficulties there are to be over-come. The cost of plant and of raw materials in bulk, the high cost of advertising and contacting the people who would wish to become customers (usually so scattered) are only a few of the problems involved. Packaging and distribution are others.

It is no easy task to set up any kind of business, especially for those quite new to the business world, and much harder and more full of pitfalls to set up one in the health food and veganware field. Let us not forget those many pioneers whose efforts were unsuccessful, but who nevertheless helped to pave the way for

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the successful ones. To-day, every now and then, a new vegan product is introduced to the market, and the producers deserve every encouragement. When a person takes the plunge and decides to become a vegetarian or a vegan, many foods formerly eaten and many goods formerly used will no longer be used or taken. It is necessary and vital to replace them with other acceptable foods and goods. In other words, it is necessary to some extent to reorganise the shopping arrangements. Thought must be given as to where the new foods and goods may be obtained. The Vegan Trade List, together with lists in most issues of this magazine, serve as an excellent guide as to what to buy, whilst any vegan of many years' practice will be only too happy to help with personal experience. Even experienced vegans are constantly experimenting and adjusting, for there are no authorities who have completely covered the field and written thick books to guide us.

The present Vegan Committee regard themselves as the executive of a movement and an impulse which is yet in its early stages and which is capable of great development. It believes that whilst the food aspect is fairly well catered for, there are still many needs and scope for much experimentation. It gives every encouragement to groups such as the Plantmilk Society, which seek to make available an excellent non-animal milk which will do everything that cows' milk can do. It welcomes and en-courages every type of article which does not involve the exploitation of animals, and believes that great developments are probable in this field.

Constantly, all over the world, experiments and trials are being carried out, some on a national scale, some by firms, and some by groups or individual persons. India and California are worthy of special mention here, the former because the government there has a natural tendency to think on non-animal lines, and the latter because a comparatively large part of its population is vitality-conscious. The fruitful results of all this experimentation represent a fairly constant progress with which we can try and keep in touch, and this will result in a constant adaptation on bur part.

As you read this article, will you feel yourself to be part of the vegan impulse, and will you discover what is to be your own distinctive contribution to this great world-wide impulse? Do you see a need or a task in the vegan movement for which you are fitted, or for which you could easily fit yourself? Have you already tried out some little idea that proved successful? Have you an idea that is beyond your present circumstances or capaci-ties? Please share these things with us and we will pass them on to all those others who will be only too pleased to try out your suggestions. In this way you will be playing a vital part in the vegan movement, and the impulse which seeks to work through you will find its voice.

J . SANDERSON.

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CONTRASTING VIEWPOINTS A M I C U S

" Eat and Grow Younger," by Lelord Kordel, Herbert Jenkins, London, 1953

A breezy diet book in the Gayelord Hauser style, written with a certain awful charm that makes for easy reading. The main-stays of Mr. Kordel's diet programme are as follows: liberal quantities of animal protein (100-150 grammes a day—oh, dear!) ; a minimum of carbohydrates ; and a close attention to vitamin and mineral intake. He also, of course, advocates the use of fresh salads and the avoidance of all refined and processed foods. But the principal refrain is that of animal protein, and in this respect and from a vegan point of view Mr. Kordel's approach must be considered extremely unenlightened and even retrogressive. It is extraordinary, for example, that throughout the whole book there is only one slight passing reference to the nutritive values of nuts.

The purpose of this review, however, is to spotlight the valuable publicity which Mr. Kordel has done on behalf of millet, sunflower seeds and sesame seeds. In this book he gives these three seeds an extremely interesting and informative write-up and advocates their liberal use as first class protein foods and as suppliers of valuable vitamins and minerals. Although " science has isolated and identified most of the nutrients in seed foods, it is my belief," he writes, " that seed foods contain life-sustaining powers which are, as yet, unknown to science, and from which we can benefit greatly when these seeds are made a part of our daily diets." With this we would wholeheartedly agree and would further point out that the same can be said of the whole range of oleaginous seeds, which, as Teofilo de la Torre remarked in the Winter, 1953, issue of The Vegan, " Supply a rich source of adequate protein and f a t " so that it is " unnecessary to use any other protein food." If Mr. Kordel only carried his belief in seed foods far enough, he would transcend his allegiance to the false doctrine that animal protein is essential—a doctrine which on analysis turns out to be nothing more than the elaborate rationalisation of a pandering to depraved taste.

There is one more point that must be made. This whole book considers how to feel and look young and alive by dietetic means, in complete dissociation from all ethical, spiritual, social and economic facts and values. Such dietetic isolationism cannot but lead to an utterly distorted perspective on the relationship between diet and living, and must, in view of the main doctrine propounded, mislead a great deal more than it can enlighten mankind.

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" The Sunfood Way to Health," by Dugald Semple, Health For All Publishing Company, London, 1956.

What a contrast we have in this valuable little book and how the experience and vital health of the author completely undermine the false doctrine of the need for animal protein. Mr. Semple has been an ardent vegetarian and food reformer since his youth and he writes that " in the course of fifty years of vegetarian diet I have abstained from dairy products and all animal foods for about twenty years." (Well, Mr. Kordel, what do you have to say about that.)

Mr. Semple's dietetic programme is as follows: (1) the best diet for Britain is a modified fruitarian regime of nuts, fruits, cereals, root and salad vegetables ; (2) the use of milk and eggs is only permissible as a transition diet until a more natural dietary can be adopted ; (3) cooking devitalises food and the unfired diet is perfectly adapted to the needs of the body.

Mr. Semple's approach is all-inclusive and comprehensive. In presenting his programme, he covers a wide range of subjects: food values, man's natural food, food in relation to climate and evolution, the unfired diet, meal plans, unfired recipes, details of individual foods and so on. But he does not consider diet only. He deals with the right use of the soil, with the ethical objections to flesh eating, and perhaps most important—with life's spiritual values.

In propounding a thorough integration of the food reform, non-animal, unfired diet with higher mental, moral and spiritual development, Mr. Semple renders an invaluable service to the cause of living reform. " Good health," he points out, " is not merely a matter of physical fitness, for man is a threefold being of body, mind and soul." He considers that health is not only a matter of diet, exercise and pure air, but also of attunement to the Divine Spirit within. " A really healthy person is not one who merely keeps fit, but one who radiates love and wisdom in all his actions." And this leads to another point of prime importance— one which Mr. Kordel has entirely ignored—that it is pointless to talk of health without at the same time discussing the moral aim of health. As Mr. Semple puts it: " Aim at possessing radiant health, so as to be an influence for good and of real service to others."

Such a higher attitude to matters of diet and health, when allied to right knowledge and right opportunity, is, we believe, the key to the effective practice of veganism. Hence vegans can study the whole of this " whole " book and find in it much both of a spiritual and a practical nature that will be a helpful guide to them along their path.

A new book by Vera Stanley Alder, The Secret of Atomic Energy, will be published by Rider and Co. at the end of the year.

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GUARDIANSHIP OF THE SELF VERA STANLEY ALDER

Life is made up of relationships. The degree of our response to these relationships determines our sensitivity or awareness, and our activities are the result of that response.

A human being is an essence or individuality functioning through a physical body. His first relationships are with that body, by means of which he can establish sensitivity and response to all phenomena in the seen and unseen world. His first concern, therefore, should be that his body is as perfect an instrument as possible.

Man is an animal, plus mind and spirit. In fact, if we believe that spirit imbues all life on earth, and if we recognise the extra-ordinary intelligence perceptible in nature on all sides, we can conclude that the only thing in man which is unique is his aspect of mental creative individuality. This is his especial gift, his particular responsibility. In order to develop this potentiality the human being must be cherished and understood in all his parts; for only when he is perfectly functioning can true intuition and inspiration infiltrate, and the requisite energy and brain powers demonstrate.

Therefore the person who feels that he can neglect or over-indulge or tyrannise over his body whilst developing his brain will never reach fulfilment; nor will he that develops his intellect whilst stifling his heart, or vice versa; the person who is earnestly developing himself whilst neglecting his fellows will also fai l ; whilst a collective humanity which indulges itself at the expense of the other kingdoms in nature is sowing terrible seed, as we now realise.

Therefore when we begin the study and development of Guardianship, as the framework for a New Age. we realise that the keystone or cornerstone of our building must be our own body, but that it in turn is dependent upon all the other bricks in the " house of many mansions ", the kingdoms of nature.

So we begin by studying the human body, the racehorse upon which we are to win the race of life, realising that we must give it the intelligent and patient care which we would give un-hesitatingly to a racehorse or any animal from which we expect results. We would not dream of feeding a racehorse on any but its natural food, for we recognise it quite simply for what bio-logically it is—a vegetarian species! We must begin, therefore, by recognising man for what biologically he is—a fruitarian species.

It could be said that vegetarianism in a human being represents the first step of return of the Prodigal Son of a beneficent Deity. Veganism would represent the second step. Without doubt there are further steps ahead, such as, thirdly, a completely raw diet, and fourthly, fruitarianism.

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We are what we eat, because we eat according to what we are! for awareness and action are really one.

In applying Guardianship to the human being, our task is to take a body which has inherited generations of wrong living, feeding, thinking, feeling, and social living, all caught in the vicious circle of selfish exploitation—and gradually to reorient this whole complex into an entirely opposite key! so that the new super-imposed note or vibration is one of inclusiveness, harmlessness, intelligent co-operation with the plan of life, and that impartial love of the mysteries of all creation which is in itself healing, illuminating and constructive in its effects.

As students of this task, the prospect before us is full of joy, challenge and utter fascination. To rebuild, rejuvenate and reorient one's own body and mind at the same time as and in measure as one is co-operating in the same task for one's fellow-men and all the kingdoms of nature, would constitute a way of life so exhilarating that all superfluous and unnatural activities would soon be shunned.

Now what is absolutely our first essential in an approach to this large and complex subject? I believe it lies in an under-standing of the use and control of energy. A human being is a combustion engine—he turns that which he absorbs into potential electrical energy. Every activity and every thought uses up that energy; and in so doing produces by-products unwanted by the body and which have to be eliminated. The expenditure of energy produces those acids and poisons whose impact on the body we know as " fatigue ". The activities of the lower mind and of the emotions use up a great deal of that subtle electrical " food " called energy. Whereas, and this is our point, the use of the higher mind and the contact through it of soul force, has exactly the opposite effect—that of flooding the personality with fresh energy, partly because it can only take place when there is stillness and harmony in the body.

A person can think about spiritual matters very energetically with his lower mind, and strive after them with his emotions, thus expending much energy. But to live as a spirit, instead of theoris-ing, employs a different stratum of the human make-up altogether, a range of higher vibrations which do not use up physical electrical energy at all, nor produce, therefore, any acid by-products.

This is the basic secret with which we can regenerate our lives. The type of nourishment we need depends upon the type and amount of energy we are using up. A man living from his spiritual core can go through the most harrassing and wearing of ex-periences without losing energy to the degree that a materially-minded person leading a placid existence would lose it. Thus the foundation of our Guardianship of ourselves must be to under-stand and control our energy-capital, because it will not matter how much we care for ourselves in other ways unless and until this

(Concluded on page 9)

THE DEL PELO PARDI FARMING SYSTEM

PEGGY GOODMAN

It is really surprising how many farmers one can talk to to-day, who will admit that for them the close association between farming and butchery is repulsive. I have always desired to see a closer relationship between veganism and farming. If this is to become more than a far-off dream then housewives who are vegans must resolutely exercise their power of choice, and influence others to do the same until the market demand itself is changed. We can then dare to present the vegan ideal to the farming community without risk of ruining them financially.

In the summer number of The Vegan the Editor says " Right action is practical action! " We have to find the means to intro-duce veganism to those who till the soil, and at the same time, introduce some understanding of the science of soil cultivation to the advocates of veganism.

The author of an Italian text book on agriculture, " II Systema Culturale Del Pelo Pardi," is unaware of veganism, yet his book and his methods of teaching are in full agreement with our ideals, and with the sentiments expressed both in the editorial, and in " The Approach to World Guardianship," by Vera Stanley Alder, in the same number of the magazine.

Moreover, I find in his book a practical expression, in the realm of agriculture, of "The Essentials of Veganism," as listed in the New Declaration. According to this declaration vegans can be described as living on the products of the plant kingdom, without fish or animal products. They go further, they seek to bring out the aspects of design in man and nature, and to establish a reformed relationship with other living creatures. They desire to make the most efficient use of the fertile potential of the earth, and to acquire an enlightened concept of health, in all things working towards the spiritual and ethical development of man.

To vegans, therefore, I confidently recommend Signor Del Pelo Pardi's book, which it is hoped can be translated and pub-lished in England. It may also be possible to get him to come to Britain to give lectures, and also farm demonstrations in different localities, using the Ferguson tractor, which he finds very suitable for his work. The application of his system on the land being as the Editor might say, practical action in accordance with the essentials of veganism.

It is necessary first to find practical means to launch this project, and to meet the cost of translating and publishing the book. In this book is described his system for preventing water collecting and lying stagnant in the soil, and his method of slowing up and controlling the run off of surplus water from the land. The success with which he is able to do this accounts for the spectacular arrest of soil erosion which had taken place on

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farms in erosion areas, shortly after they have adopted the system. The Del Pelo Pardi system has restored hope to some of the very poor peasants in the South of Italy where soil erosion is rampant. He travels the country and conducts courses in village halls, and schools, where the farmers gather to learn in simple language, with many diagrams and illustrations, just what they themselves can do, with the means at their disposal, with no heavy expenditure, and if necessary without government aid.

This direct approach has a wonderful psychological effect, it restores confidence in themselves, and in their capacity to continue to make a living out of the land.

I was taken to see a hill farm, in a shockingly eroded area, where after no more than one year, a startling improvement was made. It is easy to compare one's own crops with those of the neighbours, where there are no hedges or fences of any kind. Side by side were promising crops of wheat, which had been grown without resort to chemical fertilisers; and very sickly looking crops, much more weed infested, and heavily dressed with chemi-cals, obviously unable to compete with their neighbour, but a stride away from them. The answer written on the land was in this case unmistakable.

The system is also gaining ground in the more fertile parts of the country where farmers are rich and successful, and work in good soil conditions. Such men are naturally hard to convince or to persuade that their methods need revision, until they see practical results for themselves. I saw such results on one farm in the Padua district, where the system had been in use for the last twenty years.

There I stood and gazed at a rich carpet of wheat, like a soft green silk carpet swaying in the breeze, and shimmering in the sunlight. It was perfectly even in height, without a blemish, and very free from weeds. It swept down to the very edge of the boundary ditch, and pictured the effectiveness of the system more than words could do. No crops on the surrounding farms were able to compare with it.

Vegans feel the need for a reformed relationship between man and other living creatures. Signor Del Pelo Pardi feels the need for a reformed relationship between man and the soil. There are many agriculturalists throughout Italy, to-day, who are following his lead—they include both poor peasants and well-to-do farmers, also scientists and technicians, and agricultural professors. Besides short, simple courses for working farmers, he holds more intensive courses for the experts, and for government officials.

His attitude towards the animal kingdom is made clear by a remark he made to me one day. He was speaking of a group of farmers who liked to have him in their district, helping and advising them. He told them jokingly that if they had any too much of his company they had a remedy. Let him see anyone ill-treat any animal and he would never visit that farm again!

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A VEGAN DINNER MABEL SIMMONS

Potato and Onion Soup Stuffed Vegetable Marrow, Apple Sauce

Green Salad Roast Potatoes, Red Cabbage Orange Flan with Nut Cream

POTATO AND ONION SOUP \ lb. onions 1 head of celery, \ lb. potatoes, \\ pts. stock, 1 bay leaf, celery salt, 1 oz. margarine.

Cut onions and celery into fairly small pieces, put into saucepan with margarine and braise. Then add stock, potatoes cut up, and bay leaf. Cook until tender. Press through sieve, bring to boil, add celery salt. Garnish with chopped chives.

STUFFED VEGETABLE MARROW 1 vegetable marrow, 1 lb. chestnuts, 2 oz. wholemeal breadcrumbs, 1 tablespoon parsley {chopped), 1 large tomato, seasoning, 2 table-spoons of thick sauce.

Partly cook marrow and remove seeds. Boil chestnuts, peel and mash, add breadcrumbs, parsley, tomato cut into small pieces, seasoning, also sauce to bind. The mixture should be stiff. Put mixture in marrow. Place marrow in shallow dish with nutter or margarine. Baste several times. Bake in hot oven \ hour until golden brown.

GREEN SALAD 1 lettuce, 1 bunch watercress, £ lb. tomatoes, 1 large beetroot.

Wash and prepare ingredients. Place lettuce leaves in circle on plates. Cut tomatoes into slices and place on lettuce, then watercress and grated beetroot. Sprinkle with ground walnuts.

Mint sauce made with lemon juice is very nice with green salads.

ORANGE FLAN 4 oranges, 2 oz. demerara sugar, 1 lemon. Pastry. \ lb. wholemeal flour, i lb. nutter, 1 oz. cornflour.

Make flan case, when cold fill with sections of oranges. Peel rind of oranges and lemon, make stock with \ pt. water. Remove rind, add lemon juice, also orange juice. Thicken with cornflour, adding sugar. When cool pour over oranges in flan. Serve with nut cream.

0Continued from page 6) our mainspring is safeguarded.

Energy, or electric fire, is one of the four legendary " elements " which compose our world. We will next need to understand our right relationship with the other three, air, water and earth.

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NUTRITION FORUM JACK SANDERSON

After outlining some of the terms used in Nutrition, and giving a brief picture of the parts of the digestive system, together with its purposes, we now pass on to consider in a little more detail some of the main classes of foodstuffs and what happens to them during digestion. It will be realised that some of the questions and answers will not be readily appreciated by everyone, and this issue particularly contains some knotty points which are far from easy to put over. Yet it is hoped that a good general idea may be given of many of the points to the non-technical reader.

Some points extracted from readers' letters received to date are as follows :—

" . . . very much appreciate this new feature and look forward to future issues . . . "

" . . . I was surprised how many questions there were that I ought to be able to answer but couldn't. . . . "

" . . . I found your answer to question 6 in the Summer issue very interesting. It is not sufficiently realised that right thinking and a happy emotional life are necessary aids to the assimilation of even an otherwise correct diet. . . . "

Other points, with answers in brackets, are :— " Will you be dealing with healing foods? " (Yes.) " I am particularly interested in minerals and vitamins and

should like to know as much as possible about them." (Will be included later in some detail.)

" Will the question of Nutrition be dealt with from a personal or global point of view, or both? " (Both.)

The writer welcomes further letters, and will take it for granted that he may print the initials (or name), and town of the corres-pondent (with extracts printed) unless the latter wishes otherwise.

The reader is invited to think our his or her own answer to each question before looking at the answers given.

Questions 1. What is meant by the term " hydrolysis " ? 2. Of what elements are carbohydrates and fats composed?

What is the main difference between these two classes of food? 3. Carbohydrates can be divided into three main groups.

(a) Name these groups. (b) Distinguish between them. (c) Give two examples of each, stating where they are

found in foods. 4. Of what are the ordinary oils and fats of animal and

vegetable foods composed? 5. What does the process of human digestion do to these food

fats (or lipides, as they are sometimes called)? 10

6. What is meant by the term " Ester " ? 7. What are compound fats (or lipoids)?

Answers 1. Hydrolysis, or hydrolytic cleavage, is a chemical process

which is dependent upon the presence of enzymes. A substance plus water (implied by the prefix " Hydro ") is split into simpler substances.

2. They are composed of carbon, hydrogen and oxygen. It is also interesting to note that fuels such as wood, coal, petrol, etc., are almost entirely made up of these same three elements.

Fats contain less oxygen and more carbon and hydrogen by proportion than carbohydrates, and are a more concentrated form of fuel.

3. (a) The three main groups are :— (i) Simple sugars or monosaccharides.

(ii) Disaccharides. (iii) Polysaccharides.

(b) The prefix " m o n o " implies "one" , and monosaccharides contain one sugar which is soluble and which can be absorbed direct into the body fluids without further change.

The other types of carbohydrates are formed from a number of these simple sugars.

The prefix " d i " implies " two", and disaccharides consist of two simple sugars (or monosaccharides). One splitting is necessary during the digestive process to separate out these two simple sugars.

The prefix " poly" implies " many", and polysaccharides consist of many simple sugars, and their molecular structure is much more complex—there may be the equivalent of towards 30 simple sugar groups in some polysaccharides.

Thus, the process of digestion is much more complex, and the breaking down into simple sugars may involve many successive processes of hydrolysis.

(c) Two examples of each are:— Monosaccharides—(i) Glucose; (ii) Fructose. Both are found

in fruits. Disaccharides—(i) Maltose ; (ii) Lactose. The former is found

in malt products and germinating cereals, and the latter in the milk of mammals.

Polysaccharides—(i) Glycogen; (ii) Starch. The former is stored in the liver and muscles, and the latter is found in tubers, grain and root crops.

4. In the same way that complex carbohydrates are made up of many simple sugars so, generally, food fats consist of many simple fats such as palmitin, stearin and olein.

5. The body provides suitable digestive juices containing enzymes, and in their presence the fats are split up by hydrolysis

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into those substances from which they are composed. Thus, stearin plus water becomes glycerin plus stearic acid, palmitin plus water becomes glycerin plus palmitic acid, olein plus water becomes glycerin plus oleic acid, and finally we have glycerin and the separate fatty acids.

It should not be forgotten that food fats or their digested results (glycerin and the fatty acids) are themselves different com-pounds of carbon, hydrogen and oxygen.

It is also interesting to note that whilst the natural oils and fats are compounds of glycerin chiefly with palmitic oleic and stearic acids, palm oil contains chiefly the palmitic acid, candles stearic acid, whilst most soaps are a compound of a fatty acid such as oleic or palmitic with an alkali such as caustic soda or caustic potash.

6. An " ester " is a term used to distinguish a special group of substances from ethers; it is a compound formed by the union of alcohols and acids, water being eliminated. (Thus in a chemical sense, fats are glyceryl esters of fatty acids.)

7. Compound fats contain esters of the fatty acids as do the simple fats referred to above, but in addition their elements carbon, hydrogen and oxygen may be present in other groupings, whilst other substances such as nitrogen and phosphorus may be present.

HUMANE COMMODITIES CHRISTINA HARVEY

John Coats, Franklin and Co. This firm is putting an all nylon glove on the market. This

will be very suitable for vegans. Details of this glove appear in an advertisement in this issue. Charles Perry, 54 Rydal Crescent, Greenford, Middlesex.

The following cosmetics are vegan :— Facial Massage-oil, Almond Deep-cleansing milk, Marsh-

mallow and Elderflower, Elderflower and Cucumber Astringent Lotion, Special Antiseptic Lotion, Sea-dew beer shampoo, Sea-dew Hair Friction with Cucumber (non-oily), Sea-dew Hair Friction (oily), Sea-dew Quince Tonic Wave-Set, Sea-dew Lavender Brilliantine, Sea-dew Fixative Brilliantine, Aqua Euphrasiae Eye Tonic (concentrated), Lavender Water, Cologne, No. 5 Cologne, Orange Blossom Cologne, Pine Bouquet Bath Essence, Aromatic Toilet Cider Vinegar, Sea-dew nutrient Hair Cream, Sea-dew Vitaminised Hair Tonic, Sea-dew Brilliantine, Rosemary Hair Tonic, Calendula Talcum.

Smith Kline and French Laboratories Ltd., London, S.E.5. Pragmatar Ointment is vegan.

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CRUSADE AGAINST ALL CRUELTY TO ANIMALS

Meetings were held in Bristol on May 17th, Southend, June 15th—preceded by our first open-air meeting on the front—Swindon on June 29th and 30th, and Bognor Regis on July 19th. On May 24th, Mr. Fryer accompanied Mr. Neil McNeill, of the Protection of Livestock for Slaughter Association, in a deputation of animal protection societies to the Ministry of Agriculture to discuss the live cattle export trade. On June 2nd, Mr. Fryer gave an address as representative of the Christian faith at the World Spiritual Council Conference, at the Spa Hotel, Tunbridge Wells. At the invitation of the British Vegetarian Youth Movement, we showed films in the theatre of the London School of Economics on June 25th, and after their Jumble Sale in Cricklewood on July 6th.

Lord and Lady Dowding invited about eighty guests to a Crusade film-showing in their home, on July 13th. Forthcoming Events:—September 27th, 7.30 p.m., Crusade Film Meeting, St. George's Hall, Wimbledon. October 13th, 3 p.m., Annual Pets' Service, St. John's Church, Bognor Regis. November 22nd and 23rd, Stall at Animals' Fair, Old Horticultural Hall, Victoria, S.W.I. MAIRGARET COOPER, Secretary,

, London, N.W.4.

NEWS AND ANNOUNCEMENTS The Vegan Society's Nutrition Group

The Nutrition Group is the provisional name for a small number of people meeting under the Chairmanship of Mr. Jack Sanderson, to range over the whole field of vegan nutrition. The Group came into being following a resolution passed by the Society's Committee in May this year. The Group's first meeting, with Mr. Sanderson in the Chair, was held in London on July 12th. Also present were Dr. Franklin, Mrs. M. E. Drake, Mrs. S. Coles, Miss C. Harvey, Mr. J. Heron. The Chairman gave a very comprehensive and fine introductory address, ancTthereafter followed broad general discussion on the wide potential field of the Group's activities. Three immediate projects crystallised out. (1) To commence compiling, and where possible collecting, literature of every kind on any and every aspect of nutrition of relevance, significance or importance for veganism. Such information is scattered throughout books, articles, research papers of all kinds, medical, scientific, agricultural, orthodox, unorthodox. Members and well-wishers can help here by sending lists and/or actual material to Mr. Sanderson, 12 Kings Mansions, Lawrence Street, London, S.W.3. (2) To collect information on special foods : their properties, qualities, methods of preparation and use, where they can be obtained, and so on. Members and friends can again help here. (3) To invite questions from Members and enquirers on vegan nutrition. All questions to the Chairman of the Group, please. The second meeting is on September 20th—too late to report details in this issue. Watch for further developments in the Winter issue. The termination of the Health Council was announced at the last A.G.M. A new note is now being sounded in the setting up of the Nutrition Group. Thus continuity of the Society's policy in this direction is assured.

13

Annual General Meeting This will be held on Saturday, November 9th, 1957, at the Friends

International Centre, 32 Tavistock Square, London, W.C.I, at 2.30 p.m. Refreshments will follow at 5 p.m. We hope that as many Members as possible will be able to attend to hear about and to discuss the affairs of their Society.

A Week-End Nutrition Conference The Vegan Society is holding a Week-End Nutrition Conference from

Friday, November 8th, to Sunday, November 10th, inclusive. The pro-gramme is as follows :—

Friday, November 8th.—Social Welcome and Vegan Cookery Display, 6 to 9 p.m., at the Vegetarian Restaurant, 12 Earls Court Road, W.8, (Kensington High Street end).

Saturday, November 9th.—Talk by Mr. J. Sanderson, at 6.30 p.m., after the A.G.M., at 32 Tavistock Square, W.C.I. Followed by questions and discussion.

Sunday, November 10th.—Discussion Groups from 2.30 to 4 p.m. ; Panel to deal with questions and to express opinions, 6 to 8.30 p.m. At 12 Earls Court Road, W.8. Vegan refreshments.

All, both Members of the Society and friends of the Society, a-nd any others interested, are cordially invited to attend this Conference and to join in what is sure to be a stimulating, informative and important series of talks and discussions on vegan nutrition.

The President's Talks on Veganism A general address on veganism, based on the Society's new Declaration,

has so far been given this year to the Worthing Branch of the Sussex Vegetarian Society, and to the Bristol Vegetarian Society. Future bookings include : the Sussex Vegetarian Society, Brighton, October 22nd; the Newcastle Vegetarian Society, November 11th; the Liverpool Vegetarian Society, December 6th; Chester Vegetarian Society, December 7th. Local vegans are asked to attend and support the President in his exposition of veganism. Mr. and Mrs. Desmond Hammerton

The recently appointed and progressive Secretary of the Bristol Vegetarian Society, Desmond Hammerton, B.Sc., has many creative ideas for the expansion of its activities. The treasurer is his wife, Jean Ham-merton, B.A. Both Mr. and Mrs. Hammerton have recently joined the Vegan Society. Young in years, and forward in vision and enterprise, they are warmly welcomed into our Membership. For their activities and plans see immediately below.

A Bristol Branch of the Vegan Society Mr. Hammerton would like all vegans or those moving towards

veganism who live in the Bristol area-, or near at hand, to write to him if they would be interested in forming a Bristol Branch of the Vegan •Society. His address : Chestnut Cottage, Chelvey, West Town, Nr. Bristol. If sufficient support is forthcoming, he will arrange a meeting so that a Secretary can be elected and future plans discussed.

Vegan Foods Ltd. Mrs. Hammerton is the originator of Chelvey Nut Cheese and

Managing Director of Vegan Foods Ltd., which manufactures and markets this product. Chelvey Nut Cheese can be widely recommended for its •excellent flavour, consistency and nutritive value. (See advertisement inside back cover.)

An announcement about the Vegan Society of India has had to be held over until the next issue through lack of space. 14

PLANTMILK NEWS An extract from " Plantmilk News ", No. 2, September, 1957, published

by the Plantmilk Society. A small but possibly significant factor has occupied the attention of the

Society's officers in recent months : a limited but definite medical need for plantmilk in this country. A few inquiries have been received for a supply of plantmilk for infants suffering from a disease which prevents them from being able to metabolise lactose. These infants are therefore unable to utilise either animal or human milk, and a satisfactory plantmilk might thus result in saving the lives of some babies. One baby was given some of the American plantmilk donated by the American company for this purpose. Other babies have received an experimental plantmilk made by another British company. Although in its present form this experi-mental plantmilk is not sufficiently attractive for general use, it may prove suitable for medical requirements. This is a development which if pursued could possibly lead to plantmilk being prescribed also in cases of allergy and near-allergy to animal milk found among'certain infants, who may amount to some thousands in this country, and who are particularly liable to be found among the babies of vegetarian parents. Some of the doctors who serve upon the Society's Committee are of the opinion that if a satisfactory plantmilk became available to the medical profession in this country it might be tried out, and if found successful, increasingly used.

Plantmilk in Other Countries.—Centuries ago a Chinese, whose name is given as Wahi Nain Tzelang, discovered that the soya bean could be converted into an emulsion which could be used in place of animal milk for human feeding, and to-day many Chinese use soya milk. The nutritive value of soya milk has been widely investigated. Feeding tests on infants show that it is easily assimilated and helps to increase growth. It can also be used to prepare curds, cheese, and other products. Another country which has more recently interested itself in plantmilk production is India, where efforts have been made to use local materials such as groundnuts in place of soya. Two Indian chemists, writing in " Food Manufacture " (a British trade journal), state that for some years laboratory and pilot plant researches at the Central Food Technological Research Institute at Mysore, India, have led to the development of a palatable and nutritionally im-proved product. About eight pounds of milk can be obtained from one pound of kernels. The milk yields a curd which has been further processed into a powder used in Indian cookery. Cashew nuts, coconut, almonds, and sunflower seeds have in various countries been used to prepare plantmilk, but the high cost of these raw materials is against their use for production in Great Britain. The Indian writers conclude their review by stating : " It is clear that milks comparable in nutritive value to cow's milk can be prepared from vegetable products. It is also practicable to fortify the emulsions with added vitamins and mineral salts." (Fortification of plant-milk with vitamin B12 may be important if it will help to overcome difficulties which have been encountered in the long-term feeding oi infants on soya milk. The results of clinical trials of such fortified plant-milks are therefore awaited with interest.' Preliminary finding on British vegan infants and children were reported to the Fourth International Congress of Nutrition, in Paris, in July. They suggest that vitamin B12 may prove to be of value in this respect.)

The Plantmilk Society The second Annual General Meeting will be held at Friends House,

Euston Road, London, N.W.I, at 2.30 p.m., on Saturday, October 12th, 1957, at which meeting members and others interested will be welcome. The Plantmilk Society is an organisation recently formed to promote the manufacture and sale for human consumption of a satisfactory non-animal alternative to dairy milk. General Secretary : Mr. Leslie J. Cross,

, Uxbridge, Middlesex. 15

THE VEGAN CORRESPONDENCE BUREAU

Co-ordinator: Miss EDNA TOWELL, , Bournemouth, Hants. Will all those who wish to register with the Bureau and thus contact

other vegans through it, or who wish to be included on the list for receiving circular letters by Bureau Members, please send their names and addresses to the Co-ordinator.

A Message from the Co-ordinator Dear Members,

With the fourth issue of The Vegan journal since the formation of the Correspondence Bureau, I feel it is time I sent you all a message to say how delighted we are at the success of this new venture. The plan was to link up those vegans who found veganism a rather lonely path to follow alone, especially those living in less-populated districts.

I myself had never met a vegan and knew only Mr. Heron and Mrs. Honeysett by correspondence, therefore I realised that there must be many more like myself ; neither did I know many vegetarians. The success of the Bureau has been very gratifying to us, and I have been able to put several " lonely souls " in touch with each other, and also have sent on many letters when I have thought they would interest others. Several tell me that others have visited them and I hope many friendships will be formed—and even one of a much warmer nature! There have been invita-tions f rom Monsieur Jauzin in France for some of us to visit him.

I hope that at the next Annual General Meeting of the Society (for details see page 14—ED.) I shall meet many of you and that you will all try to make the journey to London to meet each other.

I should like to thank Mr. and Mrs. Brierley for their excellent Notes which helped so much to send the Bureau off to a good start, by having something worthwhile to circulate. They are now on their third round and still others are waiting.

Of course, we would like some other bulletins or circular letters to send round to the Members. Will you all please try to think of something interesting to others? We cannot let Mr. and Mrs. Brierley do all the work !

Please write to me if you have any queries about pure foods and a natural way of life with no drugs, no processed foods, nor poisonous chemicals in what we eat and use.

Yours in friendship, EDNA TOWELL.

Many New Members The Bureau welcomes with pleasure these new members: Edgar Hewlett, , Caerns., N. Wales. Past Committee

Member of the Society, contributor to The Vegan, and ardent supporter of our cause.

Gerda Graff, , Nr. Ware, Herts. No details. Mrs. R. Knoblewicz, , London, N.W.4. No details. Mrs. Anne Dallas, Ardingly, Sussex. A circular

letter f rom Mrs. Dallas will shortly be out on the rounds. She would like to let to vegans or vegetarians a very snug three roomed furnished flat, upstairs, with nice views of the South Downs ; short bus ride from Hay-wards Heath on main London-Brighton line. Would like passing vegans to call (P.C. in advance).

Mrs. H. Barrett, , St. Anne's on Sea, Lanes. Mrs. Barrett is 90 years old, has been a vegan for 12 years, and is in good health. In her old home in Widnes, she had her own Animal Welfare Centre, which still continues, now run by the R.S.P.C.A. She also did important work arranging lectures on animal welfare in schools. She

16

has recently been busy campaigning against the export of live cattle and against vivisection.

Dr. H. Bourne Taylor, Dorking. Has been a vegan since long before the Society was founded ; a practising Radiesthesist.

Mrs. Sholto Douglas Johnston, , Stowmarket, Suffolk. Very keen on raw food and the vegan way of living.

Mrs. Winifred Jones, The , Chippenham, Wilts. Has been a vegan quite a number of years, but is rather lonely, isolated and cut off, as she never comes across any vegans.

Dugald Semple, Ayrshire. The well-known exponent of simple living and natural feeding. Lives chiefly on raw foods grown a great deal in his garden. Vegan, of course. His new book reviewed in this issue.

Mrs. Helen Williams, , Newbury, Berks. No details.

H. G. Footer, London, N.l . Single, 36 years of age. Mr. Footer is new to the Society and would like to contact other vegans in or near London. Has lived almost completely on raw foods for the last two to three years.

C. Edgar Adelhelm, Denver 9, Colorado, U.S.A. Has been a raw for the past five years. For the last year 90 per cent of intake has been unprocessed fruit, non-sugar fruit juices (mainly pineapple, orange and grape) and sun-irradiated distilled water. Stopped all tooth decay ; no illness, not even a cold. Plump except for face; weight 118 lbs., height 5 ft. 9 ins. Tries to find organically derived foods and drinks.

Raw Food Research Bulletins Dear Sir,

Thank you for mentioning the above in your last issue. No. 1 is ready to send to any interested readers, if they will let me know. The series will contain information from every source and all parts of the world about the benefits of a diet consisting wholly or mainly of fruit and vegetables eaten raw, including weight adjustment up or down to normal, avoidance of the labours and expenses of cooking and washing up, restor-ing the palate by the fresh crisp tastes, resistance to infection, and dispersal of present sickness.

The basic principle is that cooking kills, i.e. if one were to apply to a fruit or vegetable growing in the ground the same heat as one would apply in cooking, it would be found lifeless (though still rooted in the soil) on removal of the heat—the life-forces would have been driven out before eating it for nourishment.

No charge will be made, as the importance of the material available demands that it be offered freely. Those who can afford it may like to send the postage (a P.O. for 2/- covers postage on the first 12 issues). There may be many interested, pensioners or invalids, perhaps, who cannot afford this, and they are particularly asked not to refrain from writing for the bulletins on that account, as they are especially in the minds of those who are preparing them.

I thank the members of the Vegan Correspondence Bureau for their helpful comments on the notes recently circulated.

R . BRIERLEY.

Raw Food Research Notes For full details of these, please see the Bureau pages in the last

(Summer, 1957) issue. As mentioned above they are still out on the rounds. But in the

Bureau pages in the Winter issue, Mr. Brierley will report on Members' comments on and reactions to his Notes.

17

Wimbledon Vegetarian Society Held a Garden Party on June 29th. Coming events include : September

24th, Dr. Allinson, on " Food, Soil and Health," 32 Worple Road, 8 p.m. October 17th, Cookery Demonstration, Wimbledon Electricity Showrooms, 2.45 p.m. November 19th, Mary Bligh-Bond, on "Esoteric Understanding of Food Reform," 32 Worple Road, 8 p.m.

HUNT—On June 14th, to Diana (n6e Wiggins) and Peter Hunt, , Northampton, a son, Julian Mark Wiggins Hunt—a

fourth generation life vegetarian.

CBELVEY NUT CHEESE A NEW DELICACY. Made entirely from nut kernels. Excellent for all cheese dishes. Ideal with biscuits, sand-wiches and salads. Tasty and nutritious, smooth texture, spreads well. No added flavouring. Made without rennet. Available from Health Food Stores. APPRECIATIONS—" A wonderful achievement"—Such a satisfying cheese "—" A delicate taste "—" Excellent in every way . . . quite a triumph "—" I like the flavour very much "— " One of the tastiest delicacies we have ever tried "—" A valuable product "—" Such a cheesy flavour "—" Particularly tasty." INDEPENDENT ANALYSIS SHOWS NUTRIENT VALUES

CLOSE TO DAIRY CHEESES VEGAN FOOD, LTD.

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Packed in attractive transparent plastic containers which, 0 when empty, can be used for many purposes—for butter, #

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18

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A t all high-class Grocers, Co-operative and Health Stores

Marketing Mav.aiers: L E W I 3 A . MAY ( P R O D U C E D I S T R I B U T O R S ) L T D . .

STUART H O U S E . FLETCHER S T R E E T , L O N D O N , E . l ( T E L : ROYAL 1611)

MISCELLANEOUS ADVERTISEMENTS (2/- per line: minimum 2 lines ; 20% discount on four consecutive issues.) ENGLISH and Continental Scooters and Mopeds, most makes. Motor

cycles, new and used. Three-wheelers, Powerdrive, Bond, Reliant. Exchanges. Terms. Models bought. Please write, 'phone or call. Your own dealer, RON McKENZIE (Proprietor: R. McKenzie Butterworth, Vegan Food Reformer), 961 Chester Road Stretford, Manchester. Longford 2100.

PERFECT WAY (Kingsford). Soul World (Randolph). 50/- new. P /P . S.A.E. other books. , London, N.9.

SPEAKING WRITING, taken together, lessons by correspondence or visit, 5/- each. Dorothy Matthews, B_A., London, N.W.3. PRImrose 5686.

STOP SUFFERING!! WRITE! Describe Ailments! American Drug-Less Therapy! Health Center, Adelaide Road, Dublin. (Reply Envelope brings POSITIVE PROOF!).

WHY BE ILL? Every thing in the world has Radiations. All ill-health is caused by the presence of Bad radiations and often by the absence of Good radiations. Medical Radiesthesia is the best treatment; it covers Allopathy, Homoeopathy, Nature Cure, Bio-chemical and Herbs. It is the only method of finding the radiations and correcting them.—Write Box 10261.

WORLD FORUM. The leading international Vegetarian quarterly. Advocates the vegetarian way of life for physical health and a true relationship between the human and creature kingdoms—without exploita-tion and cruelty. l /6d. plus 2d. post per copy. 6/8d. per year, post free.—GEOFFREY L. RUDD LTD., 106/110 Lordship Lane, London, S.E.22.

ESTABLISHMENTS CATERING FOR VEGANS (1 /3d. per line; 20% discount on four consecutive issues.)

BROOK LINN.—Callander, Perthshire. Vegetarian and Vegan meals care-fully prepared and attractively served. Comfortable guest house. Near Trossachs and Western Highlands. Mrs. Muriel Choffin. Callander 103.

EASTBOURNE. Edgehill Nursing Home, Acute, chronic, convalescent rest cure, spiritual healing. M er, S.R.N., R.F.N., S.C.M. Tel. 627.

EDSTONE, WOOTTON WAWEN, WARWICKSHIRE (near Stratford-upon-Avon). Modern house with every comfort, and compost-grown produce. Telephone: Claverdon 327.

HINDHEAD, SURREY.—Mrs. Nicholson, ; garden adjoins golf course. Children welcome. Tel.: Hindhead 389.

LAKE DISTRICT. Rothay Bank, Grasmere. Attractice guest house for invigorating, refreshing holidays.—Write Isabel James. Tel.: 134.

LONDON.—Small vegetarian guest house, 20 mins. London. Terms moderate. Mrs. M. Noble, , Wimbledon. CHE. 3587.

NORTH WALES.—Vegan and vegetarian guest house, nr. mountains and sea. Lovely woodland garden. Brochure from Jeannie and George Lake,

, Penmaen Park, Llanfairfechan. Tel.: 161. WESTGATE-ON-SEA, KENT.—Holiday Flatlets, self-catering, for Vegans

and Vegetarians, 30/- to 50/- each guest. Occasional Vegan meals available ; excellent bathing ; no smoking. Stamp for leaflet. Mrs. Arnaldi, " Tel.: Thanet 31942.

WOODCOTE," Lei ant, St. Ives, Cornwall, is a high-class Vegetarian Food Reform Guest House in a warm and sheltered situation overlooking the Hayle Estuary. Composted vegetables ; home-made wholewheat bread ; vegans catered for knowledgeably. Mr. and Mrs. Woolfrey. Tel.: Hayle 3147. Early bookings for Summer very advisable.

WHEN PROTEIN IS IN QUESTION

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Please support our advertisers and mention THE VEGAN to them.

Printed by H . H . Gkeaves L td . , 106/110 Lordihip Lane. East Dulwicb, London. S.E.22.