T H E VEGAN SOCIETY Founded November, 1944

Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence and com-passion for all life. I t applies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and encourages the use of alternatives for all commodities derived wholly or in part from animals. Veganism remembers man's responsibilities to the earth and its resources and seeks to bring about a healthy soil and plant kingdom and a proper use of the materials of the earth. President: Dr. FREY E L L I S , y. Deputy-President: Mrs. E. B. SHRIGLEY, Old Coulsdon,

Surrey. Vice-Presidents: Mrs. MURIEL DRAKE, Dr. CATHERINE NIMMO, Miss

MABEL SIMMONS, Miss WINIFRED SIMMONS, Mrs. EVA BATT, Mr. JACK SANDERSON, B.SC.

Secretary : Mrs. LOUISE DAVIS, London, S . E . 1 2 . Treas SM ould

Green 6 4 0 8 .

Librarian: Mr. W . H. C. WRIGHT, B.SC., , Enfield, Middlesex.

Committee: M r . E . T . BANKS, M r s . E . BATT, M r . H . T . BONNIE, M r s . S. C O L E S , Dr. FREY E L L I S , Mr. J . HOPKINS, Miss T . C . LARKIN, A.T.C.L., M r . M . MCCULLOCH, M r . J . SANDERSON, B.SC., M r s . E . B . SHRIGLEY, M r s . G . SMITH, M r . W . H . C . WRIGHT, B.SC.

Minimum subscription, which includes " The Vegan 15s. per annum (and 7s. 6d. for each additional member of one family at same residence); 7s. 6d. if age under 18; payable in January. Life Membership, £10 10s. Od.

THE VEGAN JOURNAL OF THE VEGAN SOCIETY

The Editorial Board does not necessarily agree with opinions expressed by contributors to this magazine.

Please send articles and letters for publication to 123 Baker Street, Enfield, Middlesex.

Editorial Board: Mrs. EVA BATT, Mrs. SERENA COLES, Dr. FREY ELLIS. Editorial Adviser: Mr. JACK SANDERSON, B.SC. Vegan : Miss THELMA LARKIN, A.T.C.L.,

, Brentwood, Essex. Advertisements : H. H. GREAVES LTD., 106/110 Lordship Lane, London,

S.E.22. Rates: Whole page—£10 0s. 0d.; Half page- £6 0s 0d.; Quarter page—£3 10s. Od.

Published quarterly: Annual Subscription, 10s.; single copies, 2s. 6d. plus postage. Obtainable from the Hon. Secretary.

LITERATURE " The Reasons for Veganism." 4 page leaflet. 3d. S.A.E. only. " Vegan Protein Nutrition." 12 page leaflet. Is. 3d. post free. " A Handbook of Practical Veganism." 24 pages with cover. 2s. 9d.

post free. " The Vegetarian and Vegan Food Guide." 2s. 6d. post free. " The Vegan Kitchen " by Freya Dinshah. 5s. 6d. De luxe edition, 7s. 6d.

post free. " Quick and Easy Menus " by K. Keleny. 2s. l i d . post free. " Vegan Recipes." A collection of members' favourites. 10 sheets,

Is. 9d. post free. All obtainable from the Secretary. (Cheques and postal orders should be

made out to " The Vegan Society.")

THE VEGAN Journal of the Vegan Society

AUTUMN, 1967

WARMING-UP OPERATION Very few issues of the " Vegan " are published without some

mention of Jack McClelland's latest swimming activities. And not just marathon swims either, usually a new record is notched up by this indefatigable vegan.

We are pleased to report Jack's latest demonstration of strength and endurance; twenty miles, against the tide, from Queen Elizabeth's Bridge, Belfast, to Pickle Pool, Bangor, through the tidal waters of Belfast Lough in exactly nine hours. This was another "first"—no one had ever swum from Belfast to Bangor before. A friendly local seal accompanied him for part of the trip, said one of the reporters.

But this was not a real swim according to Jack. Just a practice " warm u p " for the toughest swim he has attempted so far. In September he hopes to become the first person to swim the thirty miles across the mouth of the Wash, notorious for its strong tides, treacherous currents and stinging jellyfish. Several people have tried the swim but always one or other of these hazards have compelled them to retire defeated. Last year Jack swam farther than anyone else, before jellyfish stings forced him also out of the water.

If the amount of energy he had left after his " practice swim " is any indication, Jack has nothing to fear from the Wash, says a reporter in the " Belfast News ". His reserve of energy after a swim is invariably commented upon by those on shore. He is a strict vegan who lives and trains on Plamil, fruit, nuts, vege-tables, whole grains, and cereals, and this may account for his extraordinary energy.

The first Olympic Games were held in 776 B.C. and continued every four years until the end of the fourth century A.D.

The professional trainer appeared early in the history of Green athletics and there was an early connection between the athletics and the medical profession. The first known trainer

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was Herodicus of Megara, who taught medicine to Hippocrates. The city of Croton produced many great athletes during the fifth and sixth centuries B.C. Pythagorus is supposed to have arrived at Croton in 529 B.C. and hence he did not found the school but presumably influenced it. The earliest knowledge we have on the diet of Greek athletes concerns Charmis of Sparta, who apparently trained on a diet of dried figs. In 668 B.C. he won the 200 yards in the Olympic games. This would suggest that the extra sugar in the dried fruit was useful to a sprinter. It appears that until the fifth century B.C. the diet of the Greek athletes was mainly vegetarian. This consisted of meal cakes, porridge, figs and fresh cheese. Meat was taken occasionally.

According to Pansanias, who lived in the second century A.D., the first athlete to train on a meat diet was Dromelis of Stym-phalus. It appears possible, however, that the heavyweight of Eurymenes of Samos started the meat diet on the advice of Pythagorus. lamblicus, 1 in his life of the latter, states that it was a disciple of Pythagorus who gave this advice.

The meat diet ran parallel with the rise of professional athletes and was most popular with the wrestlers. These ate huge quantities of meat in order to increase their body weight. Hippocrates,2 stated that this produced a dangerous and unstable condition of the body.

St. Paul writing to the Corinthians stated: you know (do you not?) that at the sports all the runners run the race, though only one wins the prize. Like them, run to win! But every athlete goes into strict training. They do it to win a fading wreath, we, a wreath that never fades.

A great deal of nonsense is written about athletes' diet and this field of nutrition is infiltrated with food faddism.

The diet of Sachi McLelland shows, as did that of the early Greek athletes indicate, that animal products are not necessary to great athletic achievements.

1 Iamblicus' Life of Pythagorus (1965). Translated by Thomas Taylor. |ohn M. Watkins, London.

= Athletes of the Ancient World. Gardiner, E. N. (1930). New Jersey. Oxford University Press.

BLOOD DONORS Due to the persistent efforts of our Harry Bonnie, the National

Blood Transfusion Service has now made arrangements for vegan blood donors to be separately listed so that vegan blood may be available to anyone desiring it in an emergency.

The Regional Donor Organiser is Mr. L. R. Pigden at the North London Blood Donor Centre, Deansbrook Road, Edgeware, Middlesex. If you would like to be on the list and have not already done so, please address and blood group to Mr. Bonnie at Hanwell, London, W.7. 2

POINT AND COUNTERPOINT Are seaweeds edible, and how can they be used for food ?

The seaweed called Sea Lettuce or Green Laver used to be eaten in Scotland as salad or in soups.

Among the brown plants, the young stalk of the Sugar Wrack (Laminaria Saccharina) were sold in Edinburgh about 100 years ago, where fishermen used to shout " Buy Dulse and Tangle! ". According to a chronicler of that time, this seafood had a pleasant, slightly sweet taste, faintly similar to peanuts.

On the coasts of America the natives used to prepare a jelly from a mixture of seaweeds and call it " Seaweed bread ", and the Indians in Alaska made soup from the Giant Kelps of the Pacific Coast of America, but like the Scots they ate the stringy parts of another seaweed raw.

Red seaweed used to be known as Dulse or Water-Leaf in Scotland, and as Dillisk or Crannogh in Ireland, where only the first young shoots were used.

It was the custom to cook Dulse in milk or oil, and thus prepared was a popular dish. Dulse was known as Sol in Iceland ever since the 8th century, and was used as a commodity for barter. The Icelanders, too, prepared it with oil or other fat, and in time of shortages made it into bread.

In Cornwall, Devon and South Wales people collected the red seaweed Porphyra or Laver. It was—and sometimes is— used for salads or cooked for breakfast. It was a staple item for boat crews, who used to fry it in great quantities of fat.

In South Wales it formed a regular part of the diet for miners, and was on sale in Cardiff up to about 1950.

Many localities have their own method of preparing Laver. The usual one is to wash and rinse the seaweed four or five times to remove the sand, then to steep it in fresh water for several hours before cooking it till tender, but not overcooked, as it loses its flavour (and some of its many vitamins and minerals) when cooked too long.

The cooked seaweed is then often mixed with oatmeal and reduced to a pulp, shaped into cakes or rissoles and fried in deep fat, or mixed with olive oil and lemon juice (without oatmeal) and served cold on toast. It is then said to taste a little like green or black olives. Sea Lettuce can be prepared by similar methods.

In Ireland the Laver is called " Sloke", gathered early in the year and boiled to a jelly which is stored. The Irish only use the small, tasty parts of Porphyra.

Pepper Dulse was used as a spice. A Mrs. Griffith, a well-known British algologist of the 19th

century, used to preserve the seaweed Gracilaria Compressa by pickling it.

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It is said that the Chinese of California still collect Purple Laver (Porphyra Perforata) for food. Three hundred thousand pounds of dried Porphyra were collected in 1929, some of which was exported to China and used in homes and restaurants for seaweed soups.

The Japanese also eat seaweed soup, and it is thought that they have kept healthy on a rice diet without vegetables by using seaweed as part of their daily fare.

According to a Grimsby resident, they have a seaweed called " samphire " in Lincolnshire and like Mrs. Griffith of yesteryear, many people collect this for pickling, but many others eat it raw in salads, and some like it cooked. It is crisp, and has a salty taste. Growing in short plump stems from six to ten inches high, it seems to resemble the seaweed called " sea-asparagus " by Essex people, who treat it like the vegetable of that name.

Bridgend in Glamorganshire still has a stall selling cleaned and boiled seaweed in half-pound quantities (on a piece of floured paper), and this is bought for frying prior to using it on toast and with potatoes.

What is meant by " a cup of flour "? The British Standards Institution, along with such bodies as

the National Hardware Alliance, The Kilburn Polytechnic, the Aluminium Federation, the Gas Council and others have agreed that " One cup " when used as measurement should mean half an imperial pint. " Imperial" here refers to a British pint. According*to Freya Dinshah, HER cup means an American half pint, which is smaller.

" It is necessary for me to know the protein and carbohydrate and fat contents of foods, but I cannot find those of Sesame seeds, Sunflower seeds, Cashew nuts, and Mung beans." The values per 100 g. of edible portions are: —

Protein Carbohydrate Fat (g) (g) (g)

Cashew nuts ... 20 26 45 Mung beans ... 24 56 1.0 Lentils 24 59 1.0 Sesame seeds 20 16 50 Sunflower seeds 27 23 36

L. DAVIS.

VEGAN RESEARCH Dr. Frey R. Ellis has been given a grant by the Lawson Tait

Memorial Trust to investigate the incidence of disease in vegans. Will any members who have been on a vegan diet for ten

years or over, write to: Dr. F. R. Ellis, Kingston Hospital, Pathology Department, Kingston-upon-Thames. 4

C O R R E S P O N D E N C E " 1 aiu now in my fourth year on a strict vegan diet. Last

autumn I had a sore tongue for a few weeks, but it cleared up after I started to use Plamil. It was only recently that I learned through the " Vegan Journal" that sore tongue may be an indication of low serum B12 level. I suppose that, without knowing it, I had done the right thing by introducing Plamil into my diet." P N

NO VOLUNTEERS ?! ! There was a request in the last issue of the " Vegan " for

parents to help in a study of vegan children, by Dr. Frey Ellis and Queen Elizabeth College.

I am most disappointed to learn that Mrs. Jacoby has not had one reply. I would have thought that parents would have been only too willing to help such an important study, as we are doing with our children. Considerable time and money has gone into research to help the vegan cause; and it is very disheartening for the workers concerned to find such lack of interest on the part of parents. Please, Mums, give Mrs. Jacoby a ring (ELS 2936) , and assist in this vital research. (Mrs.) J. E . LING.

(Since this letter arrived, three volunteers have written to Mrs. Jacoby. ED.)

Your Secretary has been over-generous to eggs in stating (page 3.0, Summer issue, 1967) that they have the same protein content as almonds.

The protein content of hens' eggs, as quoted in McCance & Widdowson's " The Composition of Foods ", is 3.4 grams per oz. This is much lower than that of almonds (5.8), also lower than that of most other nuts, e.g., cashew nuts and pecans 3.5; walnuts 3.6; Barcelonas 3.7; Brazils 3.9; peanuts 8.0; pine kernels (pinus pirtea) 9.7. These figures refer to shelled hens' eggs and shell nuts and are derived from McCance & Widdowson and other standard authorities. FRANK WOKES,

Director, Vegetarian Nutritional Research Centre.

WHEN DOES THE INFLICTION OF PAIN BECOME JUSTIFIED?

In an emergency it is perhaps sometimes justified to inflict some pain to save life. If a case does not necessitate swift and immediate action then the infliction of pain is not justifiable.

The great welter of unnecessary pain inflicted, at home and abroad, is deplorable. To confine these notes to all animals, fowls and birds, will I hope, suffice. A tiny percentage of animals only are given anything to null the agony of teeth extraction, or even in the " floating " of horses and ponies teeth.

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One professional man stated the horses " enjoyed " it without anaesthesia. One wonders if the same person would " enjoy " it in the dentist's chair himself, without an anaesthetic.

Ever since the passing of the 1964 Anaesthetic Act, tens of thousands of innocent creatures have been castrated and had their tails docked annually, without any anaesthetic whatsoever. The 1964 Act does not take the younger animals under its protection.

Young bulls up to three months, goats up to two months, sheep up to three months, pigs up to two months. All can be castrated and have their tails docked quite legally, without any anaesthetic at all.

Surely this is the torture of the innocents. I do beg your readers to give these really barbarous practices grave considera-tion. It is not good to feel these issues are altogether too painful to dwell upon. Rather should we be determined to see such issues like these thrashed out to the bitter end. The innocent creatures have to ENDURE these things, not just to read and write about them like ourselves.

Is this welter of unnecessary suffering not shocking in the extreme?

Then imagine the barbarity of branding ponies. Few people realise the hot iron is still used. If branding must be done then a local anaesthetic should be used on the area to be branded.

What of the wanton and unnecessary infliction of pain and terror, as in coursing and hunting? Utility cannot be claimed here.

" When shall the heart of gentler England prove its pure Compassion for all needless pain."—CANON RAWNSLEY.

It is a thousand pities we have not more Canon Rawnsleys. If we had, we would hear the present very small voice of the Church rise to an indignant roar.

ALFRED BRISCO, D i r e c t o r . The National Equine (and smaller animals) Defence League

Headquarters: The Home of Rest for Horses, Blackwell. Carlisle.

« HANDS ACROSS THE CURTAIN " Due to the response of a few members we have been able

to make arrangements for Mr. Vladimar Filip of Czechoslovakia to stay with Mrs. K. Keleny at Coombe Lodge for ten days in September. He writes that he is looking forward very much to meeting British vegans and is most appreciative of our efforts on his behalf. We hope to extend this scheme next year if funds permit. The treasurer or I will be pleased to receive donations for this purpose. Considerable interest seems to be there, and we feel it is an excellent way of introducing veganism to an ever widening circle of people, throughout our part of the world, at least. E.B.

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COMMODITY AND OTHER NEWS FOOTWEAR

From time to time the original leather producer, the gentle cow, scratches her skin on fencing or gate-nails, or gets it damaged for her in various ways, the resulting flaws detracting from the value of the leather when it is later used for man's decoration.

Now these accidents are being turned to good account by clever fashion-guiding salesmen. From a recent leather trade journal we learn that " the natural look " in shoes is having " big promotion" in the U.S.A. If you make a living from selling slaughterhouse products and your leather sales are threatened by better-wearing, superior-finish, man-made " leathers " there is just one thing to do. Sell people off the " characteristic uni-formity " of good man-mades, and offer something which can be seen to be leather because of the flaws in it!

One company in the States is making large quantities of its " scratch-hide". For this they use one-time reject leather, but now the blemises, instead of devaluing it, are enlisted as " aids to successful merchandising"! The problem is not how to sell the damaged hides, but how to get enough of them. The next step, therefore, is to manufacture the " faults" in otherwise perfect skins. We believe this is not entirely successful if the " damaging " takes place after the animal is dead. From here on your guess is as good as mine.

Lotus Shoes. The current styles " Cheeky ", " Saucy ", and " Meriel" are all entirely without leather. The uppers are of " Quox ", the soles are resin, the heels, all medium height, are plastic, and the insoles are also man-made materials.

ViVa Shoes take another step forward A copy of the eagerly awaited Bata booklet of genuine ViVa

shoes, with illustrations, addresses of shops where these shoes can be bought, and mail-order form for the convenience of those not having a ViVa stockist near them, is enclosed with each copy of the Autumn " Vegan " going to the U.K.

Much time, hard work and cash have gone into the production of these humane shoes and this new publication (quite apart from the extra postage!), but we know from your letters that it is something which has been sorely needed for a long while, and we are sure it and the shoes will be appreciated by all our readers, whether or not they are members of this Society.

Extra copies may be had from the Secretary—please enclose something towards the postage.

In future, if you cannot get to the Boutique, please send all 7

your footwear enquiries direct to The British Bata Shoe Co., East Tilbury, Essex, and so save time and postage.

LIPSTICKS We regret to announce that Messrs. Jabley have informed us

that they will be unable to continue making their vegan lipsticks. The London Boutique still has a supply but stocks cannot be replaced. Several other makes of vegetarian lipsticks are avail-able but they usually contain beeswax.

Please note.—Since our Summer issue appeared we have learned that Sarakan toothpaste is not vegan as we were assured by the makers in their original reply to our enquiries. We beleive that animal glycerine is the offender.

WATERCRESS For those members, unable for one reason or another, to grow

their own food (and this seems to be most of us and certainly includes me) the problem of getting veganically grown vegetables is often insurmountable. Now comes news of one brand of commercially produced watercress which " conforms ".

If you live in Surrey try to get Gomeshall Brand watercress. It is grown at Abinger Hammer near Dorking and no fertiliser is used. This, we are told, is because the water, which has a high content of phosphates, is obtained from a gravel bed 50 to 100 feet deep and is a natural flow from artisan wells.

If there is an address on the bunch you get locally, why not write to the grower? We may find there are other sources of veganically grown cress—and maybe other vegetables. -

INNOCENCE—REMAINS INNOCENT Recently one of our members was told by a shopkeeper that

Vegecos " Innocence" toilet soap contained animal fat. This shocked him of course, as he had been using and recommending it for a long while, but he did the sensible thing and wrote to the makers who immediately sent him the reassuring reply that the statement was absolutely untrue. Not only did they categoric-ally refute the accusation but re-affirmed that not only are the fats all vegetable, but the perfumes used in Vegecos soaps are all entirely without animal substances and therefore "Innocence" is. as it always has been, entirely vegan.

We mention this to reassure any other readers who may have been misinformed, and also to remind our members always to write direct to the manufacturer should they hear there has been any change in a formulae. It will help them (and all of us if they will send us the replies) and it is only fair to the manu-facturer to give him the opportunity to reply to rumour—so often ill-founded. F R

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L O N D O N G E T S A R A W D E A L July saw the opening of another vegetarian Health Food

Restaurant in London. Called " Raw Deal " it is at 65 York Street, W.l, which is only five minutes' walk from Baker Street station and very convenient for shoppers to the B.W.C. Boutique.

Vegans are well catered for, a selection of attractive fruit and vegetable salads, home-made wholemeal rolls (the best I have tasted) with Golden Block margarine, nuts, fresh fruit and juices, etc. We counted ten different vegetables in our salar1

plus mint and corn oil dressing (4/6d.). Those who prefer cooked meals were being offered, on the

day we were there, a Ratatouille of vegetables cooked in oil. Raw Deal is open weekdays from 10—8 and Saturdays from

10—2. The proprietors Mrs. J. Solley and Ian Forrester already

have lunch-time queues in York Street.

RECENT MEETINGS AND OTHER ACTIVITIES

The months of June and July have been a pleasantly active time for vegans in London. Quite a few are members of the V.N.R.C., and all who were able to attend the Seventh A.G.M. on June 18th at Caversham were warmly welcomed by Drs. Gordon and Barbara Latto, in whose garden the meeting, and the party which followed it, were held.

This time it was your treasurer and editor who were " on duty " with a small display of " ViVa " footwear and the Plant-milk stand. Everywhere we take these entirely leatherless shoes they surprise people with their quality and attractiveness ; it is really a pleasure to introduce them.

But nothing could really compete with the trampoline for popularity on this occasion. When the young people began to tire, some of us older ones were tempted to " have a go," and how we enjoyed it once we took the plunge!—literally.

Mr. and Mrs. Cluer, staunch vegans and members of the Vegetarian Catering Association, were again in charge of the teas, which means hours of hard preparatory work for them and good, attractive refreshments for all.

Although we were able to give our members only a few days' notice in the last issue of the magazine, we were very pleased to see a good proportion of vegans at the Garden Party given by our member Mr. and Mrs. Fugeman in aid of the new South-East London Branch' of the B.U.A.V. in Lewisham on June 11th.

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In fact, more than one in five of the visitors were members of our Society. Fortunately Mrs. Fugeman had allowed for this by providing plenty of vegan refreshments! As usual, these were enjoyed by many non-vegans also.

Mrs. Davis and Mrs. Batt represented our Society, and while Mrs. Davis was kept busy answering question on veganism, etc., Mrs. Batt was showing " ViVa" shoes and helping with the refreshments (alternately—not at the same time).

Fine weather blessed the Garden Party on July 16th at Shrangri-La, near East Grinstead, the home of Mr. and Mrs. J. Le Fevre, where the B.W.C. animal sanctuary is now located.

The beautiful views and extensive grounds made a perfect setting but Serena Coles had little opportunity to enjoy the view for she was kept busy with the vegan refreshments the whole afternoon, while Harry Bonnie and Eva Batt alternated tea-pouring with handing round samples of Granogen vegan milk and biscuit " tasters" topped with cream cheese. Messrs. Granose kindly supplied the Granogen and Eva made the cheese (vegan, of course!) which created much interest and earned many compliments. All this time our Secretary was answering questions on our literature stall, many of which she tells us, were concerned with humanely produced footwear.

Other members brought along most acceptable gifts of scones, cakes, etc., and everyone seemed to have a very enjoyable after-noon.

Once again we say " thank you " to B.W.C. for extending to us this opportunity to introduce our way of life to many new people.

Don't forget though that good homes for many unwanted animals are needed, and Mrs. Le Fevre will be glad to hear from anyone who can adopt one of these creatures who are sorely in need of a real " home " and the assurance that somebody really wants them.

A TALK AT SOUTHAMPTON " The Natural Upbringing of Children " was the title of a talk

given by our Hon. Librarian to the Southampton and District Vegetarian Society on Thursday, August 3rd.

The two main points the speaker touched on were: — (a) The total abstinence from cows' milk. (b) An abundance of fresh air. The connection between the two was that if one's air passages

are blocked by an excess of mucus then one cannot breathe properly.

We can go without food for months; we can go without water for days, but without air, we would last only a few minutes. Hence the importance of air. 10

Mr. Wright went on to mention the common denominator of all healthy aged people—an outdoor life with plenty of fresh air.

As parents we can hardly do better than be guided by the natural instincts of young children. They are always keen to rush out into the open air whatever the weather—and don't seem to notice the cold.

In conclusion Mr. Wright mentioned that as a preliminary to childbirth, all prospective parents should adopt a natural diet —preferably raw, so that the child has the best, possible inherit-ance: good health.

FUTURE MEETINGS Saturday, November 11th, 3 p.m. Annual General Meeting of

the Vegan Society at St. Olave's Hall, Hart Street, off Mark Lane, London, E.C.3. Near Fenchurch Street Station. Buses 10 and 40 run along Fenchurch Street. Nearest Underground Station, Tower Hill. Light refreshments.

November 24th and 25th. The Animals' Fair at the Royal Horticultural Hall, London, S.W.l. Open 12 noon until 7 p.m. on both days. Helpers and contributions are urgently needed for the Vegan stall.

If you can help on the stall on either the Friday or the Saturday, even for a couple of hours, please let Mrs. Davis know. Articles for sale (and they must be vegan, of course!) should also be sent to her in advance and not to the Hall if you cannot bring them along. Home-made bread, cakes and savouries are particularly acceptable, for not only do they sell quickly, but they introduce tasty vegan foods to many people who have imagined that veganism necessitates living on celery. As the majority of the folk at the Fair are not vegetarians, it is very important that our way of life is well represented, so why not come along and show the world (or that little bit of it) a fine group of bright, healthy vegans?.

On Saturday, September 30th. You are invited to hear Dr. F. Wokes, Director of the Vegetarian Nutritional Research Centre, speak on " Veganism and the World Food Problem." Room 15, Caxton Hall, Caxton Street, Victoria Street, West-minster, S.W.l. Nearest Underground Station, St. James' Park. The meeting begins at 2.30 (doors open at 2), and the talk will be followed by Questions and Discussion. Chairman: Mr. W. Wright, B.Sc.

October 7th, 1967. The Vegetarian Society Annual Meeting is followed by a Dinner and Dance at the Piccadilly Hotel, Manchester, at 6.30. Members and friends, 30/-. Tickets from the Secretary, The Vegetarian Society, Bank Square, Wilmslow, Cheshire.

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PLAMIL FUDGE GOES MOUNTAINEERING! The Midlands' Hindukush Himalayan Expedition (1967), now

in the Himalayas, has taken a supply of Plamil Fudge as part of its food supplies. This expedition has the support of the Mount Everest Foundation and the Royal Geographical Society.

The energy value of Plamil Fudge, made by Plantmilk Ltd., has also been recognised by athletes, and in particular was included in the supplies taken by some British athletes to the last Commonwealth Games.

One of the reasons for the value of Plamil Fudge in this connection is its unique formula. For example, not only is the sugar content exclusively dark brown, but special efforts were made to obtain a brown sugar fondant also. The only fondant generally obtainable is made from white sugar, but Plantmilk Ltd. initiated experiments which resulted in a brown fondant— and this is freshly made for each batch of fudge.

Exclusively Vegan Vegans have a special interest in Plantmilk Ltd., since it is

the only company which undertakes to produce nothing but vegan foods and confections. There are vegans on the board of directors, and several of the shareholders are also vegans.

To ensure that this policy of producing vegan foods only is watertight, the company is, in fact, precluded by law from includ-ing any animal ingredients in the formulae of its products. This legal position has been effected by the inclusion of certain clauses in the company's Articles of Association, which are registered with the Board of Trade.

The most interesting of the company's products from the vegan point of view is Plamil plantmilk, developed after eight years of research specially to meet the needs of those who wish to exclude animal milk from their diet.

Plamil plantmilk is available in Family Size cans and smaller " Picnic Size" cans. It is the ONLY liquid non-animal milk made in Great Britain, and apart from being vegan in principle, it has been developed along sound nutritional lines. It can be obtained from most Health Food Stores.

A number of babies have been successfully reared on Plamil plantmilk, and as the result of experience the company has now published a special leaflet entitled " Feeding Baby on Plamil Plantmilk," and this is available on request.

The third Plamil product is Plamil Chocolate—less' rich than dairy milk chocolate and less drab than plain.

VEGAN GROUPS Browsing through old copies of the " Vegan " we notice that

from time to time since 1946, efforts have been made to form local groups so that more or less isolated members can get together for the exchange of ideas, recipes, etc., make plans for

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bringing news of the vegan way of life to a wider circle of people, or just social activities.

As there seem to be none of these little groups now remaining, we propose to make another attempt to get things going along these lines arid to this end we shall publish in the " Vegan " the names and addresses of "members in certain areas or counties, as space allows.

Please let the editors know by letter if you do not wish your name to be included. And if, on the other hand, you would be prepared to organise groups in your area, please write to the Secretary.

THE NATIONAL ANTI-VIVISECTION SOCIETY LTD, Parliamentary Action

On November 15th, Mr. Rafton Pounder, M.P. (Belfast South), was granted leave to introduce a Bill in the House of Commons to place a total ban on the export of animals for use in foreign vivisection laboratories.

This foul trade in living creatures OUGHT TO BE STOPPED and we call upon the British public to urge their M P s to support this Bill in its various stages through Parliament.

On February 3rd, 1967, the Order for Second Reading of the Bill was read. The Bill was Objected to by Hon. Members, which means that it has now virtually no chance of becoming Law during this Session. However, Mr. Rafton Pounder, M.P., has pledged himself to do his best to re-introduce a similar Bill during the next Parliamentary Session.

If you have not already done so, please write immediately to your M.P. and the President of the Board of Trade asking them to support the Bill introduced in the House of Commons on November 15th, 1966, by Mr. Rafton Pounder, M.P. (Please state in your letter to your M.P. that no reply is necessary.) Also, make your views known to Editors of national and local news-papers, and help to publicize this campaign as widely as possible.

DEED OF COVENANT The Vegan Society, being a charity, is not liable to income

tax. Supporters who pay income tax at the full rate and who are prepared to complete a Seven-Year Covenant, to pay an annual sum to the Vegan Society, can substantially increase the value to the Vegan Society of their annual payment. For instance, if a supporter gives £2 2s. Od. per annum, the Vegan Society can recover income tax from the Inland Revenue of £1 9s. 6d. and so in -proportion for larger or smaller payments. In the event of death the covenant terminates at once. For further information and Form o e to: The Treasurers, Mrs. Grace Smith, , London, N.14.

13

FAMILY FAVOURITES Gaspacho Soup

2 tablespoonsful oil 14 oz. can tomato juice 4 drops chili sauce Dash of black pepper i level teaspoonful salt

% cucumber, chopped small. Small can of pimentos Small onion, minced A shake of garlic powder or a

few drops of fresh garlic METHOD: Heat and serve, cucumber should still be crisp.

Some prefer it cold.

METHOD: To one can of Plamil add a quarter pint of water. Heat and watch carefully. As it begins to rise in pan, remove from heat and stir in the juice of two medium-sized lemons (one and a half if they are extra juicy). It will begin to curdle immediately. Pour into cheese cloth and hang to drip overnight or for several hours.

Turn into dish, add dessertspoonful of oil (any kind), salt and flavouring. This can be fresh chives, finely chopped, celery seed, or any herb your family enjoys.

Delicious spread on dry biscuits. This cheese can also be made with Granogen or Velactin,

using 2 ozs. dry vegetable milk to a little less than half a pint of water. Proceed as above.

Family Slices (Bread Pudding) METHOD: Soak stale bread in water overnight. Press out

excess water and to each 12 ozs. add: 2 ozs. brown sugar 1 oz. Nutter 3 ozs. mixed fruit, including 1 heaped teaspoonful mixed

peel cake spice Mix well. Bake in greased ovenproof dish for about three hours at a

very low temperature. When cold, cut into slices and sprinkle with coconut or finely chopped almonds.

Seed Sprouting Adding one drop of fresh lemon to the seeds when soaking

the first night hastens sprouting.

We find that in many sweet recipes calling for boiling milk, if one of the vegetable milks are used in place of cows' milk, the result " separates " or refuses to set.

This can. usually be overcome by using water equal to half the quantity of liquid suggested for the boiling part of the recipe, and then adding an equal quantity of Plamil or double-strength

Plantmilk Cream Cheese

14

Granogen or Velactin, and heating through again without boiling. Try it, it rarely fails. ^ ^

1 ripe banana 1 teaspoonful brown sugar cupsful Plamil or - g teaspoonful nutmeg

Granogen METHOD: Mash the banana through a medium mesh strainer.

Add the other ingredients. Whip and serve. Or put all ingre-dients into blender with a cube of ice for half a minute.

POTATO RECIPES Savoury Potatoes

lbs. potatoes ozs.. vegetable oil 1 large chopped onion 1 eggcupful water 1 teaspoonful sage Salt and pepper METHOD: Scrub potatoes and cut in half crosswise. Grease

an oven-proof casserole dish and lid. Place a layer of onion in the base of the dish, then add potatoes cut side down, sprinkle with more chopped onion, sage and seasoning, add the water and cover. Bake in a hot oven, 400° F. or No. 6, for one hour. Remove lid and allow potatoes to brown for a further twenty minutes. „ . T l , Potatoes with Herbs

1 lb. potatoes £ lb. tomatoes 1 chopped onion 1 teaspoonful thyme 2 tablespoonsful oil Salt and pepper METHOD: Peel potatoes and cut into small dice. Heat oil,

add potatoes and onions. When lightly browned, add tomatoes, thyme and seasoning. Simmer for twenty minutes until tender.

Frosted Roasts METHOD : Slice potatoes in half lengthways, boil in salted

water for ten minutes. Drain and then coat in seasoned flour. Place potatoes cut side down in a roasting tin of hot fat, baste with hot fat and cook until well browned.

Crumbed Potatoes lbs. potatoes 2 ozs. fresh breadcrumbs

2 ozs. margarine or oil Salt and pepper METHOD: Peel potatoes and cut into slices one-quarter inch

thick. Cover with boiling water and allow to boil for one minute only, drain. Heat oil in a roasting tin. When sizzling hot, add potato slices. Sprinkle with fresh breadcrumbs and bake in a hot oven, No. 6 or 400° F., for one hour or until brown and crisp.

French-style New Potatoes METHOD: Scrape lbs. medium-sized new potatoes, put

them in a heavy saucepan approximately eight inches in diameter. 15

Pour over enough vegetable oil to come halfway up the potatoes, top up with cold water until potatoes are only just covered. DO NOT PUT LID ON. Bring to a rapid boil and boil steadily until the water has evaporated. Make sure the now golden potatoes do not stick to the pan. When even in colour, remove from saucepan, drain on kitchen paper, sprinkle with salt and serve immediately.

NEW RECIPE LEAFLETS OF OLD FAVOURITES It will soon be time to think about Christmas Fare and our

Secretary has had a number of the most popular of our "Festive Recipes leaflet is 9d. post free from Mrs. Davis, , London, S.E.I2.

SHANGRI-LA Shangri-La is the Beauty Without Cruelty Animal Sanctuary. In addition to caring for unwanted animals who would

otherwise be killed, the Sanctuary actively welcomes and en-courages visits from young people who love animals and also those who for any reason are deprived of their companionship.

The Sanctuary is financially independent of the main charity and raises its own funds for the support and advancement of these projects. It is because we need your help that H.E.A.L. has been evolved.

Help Endangered Animal Life—the letters are engraved on a bar over the B.W.C. emblem. Minimum annual subscription, including a small journal twice yearly, is 2/6d. We have kept it low so that no one will feel they cannot afford to join. The 2/6d. just pays the annual costs of the member—with all work done voluntarily—so if you can afford more it will help the Sanctuary.

We also need help at the Sanctuary. Helpers to walk dogs or groom ponies, mend fences or scrub kennels!

Will you H.E.A.L.? Miss Linda Comfort. Hon. Secretary, ,

Barming. Maidstone, Kent.

A NEW MEMBER FOR THE AMERICAN VEGAN SOCIETY Many of our readers will know by now that a baby boy,

Daniel Jay, was born to Jay and Freya Dinshah on May 22nd last. Unfortunately, the news reached us just too late to be included in the last issue of our journal, but we know everyone will wish to join us in sending our heartiest good wishes to the new second—(or more?)—generation vegan and congratulations to the proud and happy parents.

16

B O O K R E V I E W S

INTENSIVE GARDENING by R. Dalziel O'Brien. Published by Faber and Faber Ltd. at 21/-. This book describes a veganic method of soil management

and crop cultivation. The method differs from the " Organic School " in that the

compost is of entirely vegetable origin using no animal products —not even manure.

The word " intensive " in the. title need not infer an exploita-tion of the soil since nature herself is intensive in her cropping.

More than half of the book is intended for the commercial grower but the first few chapters have many useful hints for the amateur gardener.

IS DIGGING NECESSARY? by F. C. King. Published by the author.

Mr. King describes, the many advantages to be gained by the no digging method, among them are a reduction in cost, time and energy, and an increase in quality.

Another important factor mentioned is that of never treading on the soil—but of standing only on well defined paths. Mr. King then goes on to mention compost and is in favour of the organic method, i.e., that of using animal manure together with vegetable waste.

These two authors would appear to disagree. One can't help wondering that since the soil itself is full of minute animal life, the natural method would rest somewhere between these two points of view.

The above books, together with all the others listed in the "Vegan" for Autumn 1966, are available on loan to members for 6d. per week plus l/6d. postage.

A number of other books, acquired during the year, will be listed in the next issue of the magazine.

W. WRIGHT, Hon: Librarian.

" A L L G O D S C R E A T U R E S " Of the many books written today about animals, their love,

their helplessness and their wonderful characteristics, a book that will be a particular inspiration and joy to many is " ALL GOD'S CREATURES " by Sister Seraphim.*

The authoress was happily brought up in a family in which animals and birds were deeply loved and cared for, and when necessary, nursed. Emetics, hot water bags and brandy were used to save a cat from deadly poisoning. Splints were often

* Publishers: Dodd, Mead and Co., 432 Park Avenue South, New York, 10016.

17

made for the broken leg or wing of a bird, and even the humblest flower or plant treated with care and reverence. In the authoress's immortal words: —

" Everyone who has established communication with a plant, let alone an animal, glimpses a heaven that beggars the descrip-tion of psalmist or prophet. Rilke wrote: ' T o love is to give light with inexhaustible oil ' ."

Cats and dogs roamed freely through the house, and doves and owls flew in through the windows.

Of her parents Sister Seraphim says: " Their love and respect for all forms of life, based in their sense of kinship with all creation, made one of the most lasting and deepest impressions on me, their daughter."

In this atmosphere there grew in her and flourished that passionate devotion to ALL life which is the main theme of the book.

She moves from home to a boarding school in Switzerland; then, suddenly, she is in the convent. Hemmed in by rules, her work for animals might have been limited. But no. All kinds of animals are constantly helped by her, especially the sick and unhappy, and the convent becomes a true refuge. Though on occasions warned that " Convents are not animal refuges ", her sisters in religion had not the heart to turn the animals away. She gives, in her writings, a tribute to their kindliness. A splendid shelter has now been made for the accommodation of her cats at—The Hermitage, Sasabe, Arizona 85633, U.S.A. There are no paid officials.

The book is a very endearing account of Sister Seraphim's adventures with all types of animals; the furious, seemingly vicious Siamese, who turns gentle with loving; Theodore the cat who might have " heard about my being a soft touch"; the cat, Grisette, who saves a sister from a rattlesnake; the poor, bewildered, shivering donkey, suddenly transported from a tropical climate; the brazen " Hitler "; the beautiful box-turtle; and others, like Dulcie and Bianca.

All this told with a deep sympathy and understanding which is almost clairvoyant, and with a unique, delightful sense of humour.

Sister Seraphim joins the many great saints and philosophers who have condemned the cruelty of man to his helpless brethren, especially the hideous tortures of vivisection. This vile practice is, undoubtedly, cruel, useless, and an obstruction to real know-ledge.

Sister Seraphim became, of course, a vegetarian. She is deeply revolted by the thought of animals dragged from pasture and farm to suffer in the slaughterhouse a violent death. She learnt the lesson of Tolstoy and writes: —

" I n one blinding moment T saw the frolicking lamb, the

bleating terrified lamb, the brutally murdered lamb—and the roast lamb on the table."

Apart from the evil cowardice, she knows that punishment inexorably follows: —

" It is a fact, a revolting fact, that a meat-eater is as full of decay as a grave."

The very early Christians, hermits, saints and anchorites had enough love of God to love His tiniest creature.

" Would Primitive Christians not see in us blood relatives of Attila the Hun, the very incarnation of heartlessness, the cruellest pagan of them all?"

ANY ill treatment of God's creatures is a crime against ALL life—which is ONE.

This book which has already won the Millennium Guild Award, should make great impact on our generation. It is a constructive work, imaginatively conceived.

The "Chicago Tribune" describes it as—"surely the gayest, sparklingest, wildest, blessedest book ever to leap a convent wall."

A member of the Millennium Guild wrote that he believes the book " will prove to be the outstanding humanitarian book of 1967".

In the Los Angeles " Herald-Examiner", Dr. Frederick Shroyer writes: —

" Sister Seraphim walks in the good company of William Blake, Emerson, Cowper and Thoreau."

Represented by the former Russian Ballerina, Mme. Alexandra Danilova, Sister Seraphim received the Institute for Human-Animals Relationship Award at the same time as Fanny Hurst.

It is. above all, a most telling appeal to the higher instincts of man in his dealings with helpless animals.

In Sister Seraphim's own words: — "How can we reverence God if we do not reverence the whole

of His creation?" GERALD CURTLER.

m a r i n u r e p o w d e r e d s e a w e e d m a n u r e

Marinure is pure powdered seaweed, nothing added and nothing taken away. It is a natural veganic manure, soil conditioner and compost activator. Beds 4 oz. sq. yd.: Lawns 2 oz. sq. yd.

14 lbs. 17/6d., 56 lbs. 40/-, 1 cwt. 60/-. All carriage paid, including full descriptive leaflet. Or please send for

f ree leaflet, mentioning " The Vegan." WILFRID SMITH (HORTICULTURAL) LTD., Gemini House, High,Street, Edpare , MIDDLESEX

19

MORE ABOUT MILK The facts of dairying

Someone once said on the radio that there is no more unnatural animal than a dairy cow. She is unnatural because man has turned the original cow into something which nature never intended her to be. By devious devices we have turned her into a milk machine—and it is these devices and the conse-quences in which we are particularly interested.

Mammals produce milk to feed the young of the species up to the age of weaning, when the milk ceases to flow. This is what happens in nature ; why does it not happen with the dairy cow ?

Various method are used to thwart the natural course of events, so that much more milk is produced by the cow than would be the case if nature had her way. This alone might not be objectionable provided the methods used did not cause suffering, did not insult normal and natural instincts, and did not require slaughter.

A cow cannot produce milk unless she is first made pregnant. This is done, mostly by artificial insemination, at a time to suit human market requirements. When the calf is born it is taken from its mother, sometimes at birth, more usually a few days later. If mother and calf were left alone together, then as the calf approached the age of weaning, the mother's milk would begin to decrease and finally the flow would cease.

But this is not what we require. We requirie the mother's milk for ourselves, in as large a volume as possible. So the calf is taken away.

Bull calves—the greater proportion of calves born in the national dairy herd—were usually slaughtered for veal, but nowadays the number killed so young is decreasing, because more and more are being imprisoned in broiler pens for intensive rearing into beef.

Forceful separation of mother and baby calf brings a certain amount of anguish to both, and a cow will often cry out bitterly for some days and nights after her calf is taken from her.

By milking the cow dry at each milking, the flow of milk—or the lactation period—is prolonged for some months. The volume of milk is increased by feeding her with concentrates and special feeds.

To start a new lactation, the procedure is repeated ; the cow is again made pregnant, heir call taken away, and the milk-inducing technique again put into operation.

At the end of her useful milk-producing life the cow is usually thanked for her services to mankind by being killed off and her body sold as pieces of beef.

These methods are necessary if dairying is to be carried on

20

as a commercial concern—and no one is much concerned to carry it on in any other way.

In 1961, the Daily Express printed an article in favour of the broiler pen, and the author asked: "How many people who object to this (broiler) method know that last year 800,000 calves were slaughtered within a few days of birth, largely so that we could have their mothers' milk?" Since then, the number going into broiler pens has increased, and the number slaughtered very young had gone down by half by 1965.

The connection between milk and the demand for beef was pointed out in the Daily Mail in December, 1965: " . . . we are moving into an era where the calf is the primary object and the milk the by-product. . . . The beef-milk expansion could easily lead to an increase of 500,000 cows by 1970. They would produce approximately the same number of calves each year, mostly for beef . . ."

The moral issue raised by the dairy farm is therefore this: is it right to use animals in this way, as though they are machines without nerves or feelings—even motherly feelings—just so that we can have the mothers' milk and the calves' body?

To put it another way, because we claim to be more intelligent and more noble than animals, we cannot escape the obligation to act in a manner befitting our higher intelligence and our greater nobility. This is the meaning of noblesse oblige—that we diminish ourselves when we inflict upon others, men or animals, unnecessary hurt and suffering. We inflict suffering upon animals and we inflict damage upon ourselves.

The Context of the Moral Issue Ethical considerations arise from the context of certain

inward and subjective promptings which lead certain people to conclude that the relationship between men and animals has more significance than might at first sight appear. Such people believe that men and animals share this planet for what is basically the same purpose; That is, that on a different but parallel path, animals like men are here for some evolutionary purpose. We cannot put that purpose into precise words, but there are guiding lines. We know, from inward promptings, that sometimes we are living a better kind of life than we are living at other times. It is justifiable and correct to take as a starting point that actions which are selfish or self-interested do not result in raising the mental or spiritual level at which we live. Further, that certain kinds of action which precisely because they are unselfish and compassionate do result in raising our mental and spiritual climate, and do result in a more satisfactory inward life.

There is nothing which so reveals the character of a man as the way in which he behaves toward those over whom he possesses power—the Nazi concentration camp is an extreme

21

example. If we take this one stage further we can see that over the world of animals—sometimes called our lesser brethren—we have by our superior intelligence obtained almost absolute power. Because we have so much power over them, they are like a litmus paper dipped into our character. How we treat them must reveal a good deal about our nature.

In general, we act towards animals with selfish interests in mind. This is not true over the entire field, but it is true over a very wide area. We use them so that the end-product is some-thing we want, regardless altogether of what may be the true role of these creatures on earth. Such thinking does not stand still—the growth of factory farming is an example.

A Humane Alternative Behind all forms of consideration for animals there is the

feeling that the relationship between men and animals has a genuine significance for man himself. Different people respond to this feeling in differing ways—the vegetarian, for example, responds by trying to make his food as humane as possible. The process is a continuing one, there is no rigidity, but there is direction. This is the reason for the emergence of efforts to produce a humane alternative to animal milk for human consumption.

In the past, vegetarians accepted animal milk as a legitimate vegetarian food simply because the facts were not properly known ; and because, therefore, animal milk appeared to be free from slaughter. But we can see, once we have examined the facts, that commercially^produced milk is as much a product of slaughter as meat itself. We can see that " Why Kill for Food?" incorportes "Why Kill for Milk? " We can see that there are not two separate questions, one of meat and one of milk, but that there is one question only—the question of the meat-milk continuum. The emergence of humane alternatives to animal milk is making it easier to accept the consequences, but habits are slow to change. Many vegetarians even now appear to be stuck with milk in much the same way that smokers are stuck with cigarettes.

Rigidity of outlook is a dangerous state. Life is a flux, and it is the direction in which we move that really counts. Milk did not at one time present us with a problem, but having learned the facts, it does present us with an inescapable problem. The consequences of ignoring it do not merely add to the burden of suffering and violent death inflicted upon animals—they prevent our own spiritual evolution. L. J. CROSS.

REMINDER TO CORRESPONDENTS AND CONTRIBUTORS

Please remember that all material for publication in the Winter issue of The Vegan should reach the editors before October 31st. 22

LET THE ANIMALS LIVE THIS WINTER! Follow the trend away from cruelty. Sensitive animals should not suffer and die to make our coats. Leave seals in the sea, otters in the river, moles in the earth, wood creatures in the trees and big cats in the jungle. Be ahead of fashion, wear simulated fur or leather of man-made fibres. Come and see the latest in a

magnificent selection of superbly styled coats at the

BEAUTY WITHOUT CRUELTY

Fashion Show and Reception in

THE REMBRANDT HOTEL THURLOE PLACE, KNIGHTSBRIDGE, LONDON, S.W.y

on

TUESDAY, OCTOBER 3rd

AFTERNOON SESSION to be opined by

RUPERT DA VIES Actor

at 2.45 p.m. Admission, including tea 5/-

EVENING SESSION to be opened by

KINGSLEY MARTIN Editor, The New Statesman

at 6.45 p.m. Admission, including buffet 7/6

Tickets obtainable from: THE BOUTIQUE, 49 Upper Montague Street, London, W.l

or

THE LADY DOWDING, 1 Calverley Park, Tunbridge Wells, Kent

Please apply early as numbers are limited

23

A TRIP TO YUGOSLAVIA 1 gazed at the name " Laker Airways " that stretched across

the aeroplane and suddenly I realised that 1 knew absolutely nothing about the country in which I was going to spend two precious weeks. I could not pronounce any names except "Rab" and, although 1 had expected intense heat, I had packed my hot water bottle—much to the amusement of my friends. As we soared into the sky at Gatwick airport I decided that I had been foolish as the sun was even shining in England.

Passing over the Sussex coast, we were able to pick out Beachy Head as we made our way towards Brussels and Munich. The shape of the fields changed as we flew over the different countries and the scenery was wonderfully clear until the last quarter of an hour of our journey when the clouds were so black that they reminded me of a thick London fog and the captain asked us to put on our safety belts! The feeling of excitement with which I had boarded the 'plane gradually diminished and at 3.30 p.m. we arrived at Ljubljana Airport to be greeted with huge umbrellas as we literally waded to the reception office. And thus did the weather continue until we arrived at Opatija after a long slow coach ride through scenery that kept reminding me of Wales, only on a larger scale. The vegetation surprised me as T awoke to the fact that I had subconsciously been imagining a more dried up country.

Our Yugoslav courier spent the next few days assuring the party that the cold, wet weather that we were experiencing was most unusual for the beginning of June! Fortunately for us he had a good command of the English language and a wonderful sense of humour as well as being most considerate towards us. There were usually one or two waiters who could speak some English but even so, it was very difficult to impress upon them that 1 liked plenty of hot water for my dash of black coffee. Eventually I succumbed to tea when I generally managed to be served with lemon but always there was the performance of asking for hot water as every beverage was so strong. A great deal of thick, black Turkish coffee is served. My ignorance was such that I had expected the Yugoslavs to live on dark brown bread but I only saw white bread and rolls all the time 1 was there. When lunches were packed for a day's outing, chunks of bread, in the shape of what we call a French loaf, were served. My vegan margarine was always handed around on these occasions. I used to ask for fruit and, on two excursions found six apples which were sour and nothing like as delicious as our own English ones. During the first week we were supposed to be staying at a super restaurant for our meals but imagination was sorely missing. By the Wednesday I enlisted the aid of the courier when [ found that I was still being served with beans and peas and peas and beans for each meal. Rice

24

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25

and potatoes were on the menu and eventually these were served as well and lettuce, dipped in oil. which was given to everybody twice a day. Fortunately, 1 had taken some nuts with me but, it was not until the last day of the holiday, when we stopped on our way to the airport, that I really tasted a wonderful vegan meal and I saw my first Yugoslav onion. It was served tastefully and was the envy of the other folk and H did not hesitate to ask the courier to tell the manager that I wished I had met him earlier!

However, I am never too bothered about food when. 1 ani in a foreign country as I find the customs and people generally interest me and there is a great variety of scenery. Opatija was built by the Hapsburghs as the Riviera in the days when it belonged to the Austrians and the wide staircases lead one to •magine couples descending in all their finery to enter the ball-rooms for a night of dancing. Now, only the buildings remain to remind us of those gay days. The people working in them today are very poor.

The main crafts for the tourists are lace, wood carving which did not appear to be outstanding and leather goods. On a wet morning I found a shop playing records and an hour later J emerged carrying three precious discs of folk music which give glimpses of the gay side of these likeable people.

During our tour of the Istrian Peninsula [ felt as though we were likely to have scenery indigestion. Up and down along the Adriatic coast we went revelling in the beautiful views that •our first day of sunshine revealed. Arriving at Moscenice, a small village with a population of about fifty to seventy people, we were shown the old wooden olive mill which they still work and it was explained why there is a variety of prices for olive oil. The first squeezing is always the best and therefore costs more. I was unable to buy any as this village only supplied enough for its few neighbouring villages. The elderly peasants still wore long, black skirts and carried baskets on their backs. There, also, we met a fine man of seventy-five years who looked ten years younger. Imagine our surprise when he began speak-ing in fluent English and told us that he could speak five languages. He had been a sailor and knew Liverpool said he with a merry twinkle in his eye. It was his delight to emerge quietly from his house when a coach load of people appeared and to see their surprise when he used their language to describe the beauties of his country.

We next stopped at Pula which is the centre of economic and cultural life of Istra and is situated on the south of the Istrian Peninsula. It is known as enjoying the greatest number of sunny days in Yugoslavia and is a treasury of historical monuments. We saw the perfectly preserved Roman Amphi-theatre built 2,000 years ago, the Augustus Temple, the Sergius Triumphal Arch and multicoloured mosaics as well as Roman,

26

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27

Byzantine and Gothic historical monuments. Unfortunately we were too early for the Film Festival which is held at the end of July when ballets, operas, concerts and folk lore dances are shown. Pula also has a beautiful beach and is ideal for any time of the year. In Porec (pronounced like porredge) we saw mosaic floors being unearthed with the fishes inlaid that were the symbol-ism of early Christianity.

Leaving Opatija at 5.30 a.m. on the Friday we arrived in Venice to spend an enjoyable eight hours—two of which were spent in the Ducal Palace. Venice is a place to be revisited but I do not think I would like to, stay for more than two days. We could not resist buying a piece of the lovely glass having seen so much made.

The following morning we left for the delightful island of Rab—a journey which took about seven hours. We were situated three miles from the old, twelfth century city of Rab whose three church towers and one larger cathedral tower stood like sentinels on the city wall and could be seen for miles around. The Turks lived there then but history informs us that the town of Rab was established during the Roman era in the year 155 B.C. Its characteristics are the narrow alley ways, medieval mansions with beautiful porches and balconies, artistic fountains and interesting churches. The coast of Rab is split into countless bays and inlets with only a few people in each and the scent of pine trees is everywhere. It is easy to relax there and it was not until my return home that I learned that the island is known as being a resort favourable for chest diseases and nervous strain.

At Suha Punta, where we were, the State had built a number of bungalows and flats for tourists and for various sized families and food was taken in the communal restaurant. The centre had only been built for about five years and, although electricity was plentiful and there were taps marked for hot water, we did not see any! Indeed, Rab, like the rest of Yugoslavia, is a curious mixture of new and old. The waiters looked smart and up-to-date but I am sure they had never had, any training for serving meals and it was well known that a meal would take about one and a half hours at least before it was finished.

We were able to visit the Plitvice lakes from there. It is the boast of the natives that these are the best in the world and certainly the best in-Europe. They are a unique, natural pheno-menon in the biggest and most beautiful national park of Yugoslavia, and sixteen lakes are linked together by wonderful cascades and waterfalls which are fringed by ancient forests.

What a country;of contrasts it is with its towns dating back to Greek and Roman times and the influences of the Italians. Hun-garians, Austrians, Rumanians. Bulgarians, French, Turks, Germans—yes—and even the British who occupied an island during the Napoleonic wars. Every region appears to be different from that of its neighbour but in spite of its six republics, the 28 -•

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people are one and the natives to whom 1 spoke have an affec-tionate respect for Marshal Tito. The German language was heard a great deal but I was told that the English language is ! the most widely taught in the schools. The natives have a favourite way of describing their country which says that Yugo-slavia has six republics, five peoples, four languages, three religions, two alphabets—and one desire for peace or—as one Yugoslav said—" We say here, first let a man be a man. Then he can be a Catholic or a Communist or whatever he likes ".

SERENA COLES.

ABSTRACT FROM The Treatment of Dietary Deficiency of Vitamin B12 with

Vegetable Protein Foods. F. R. Ellis and F. Wokes. NUTRITIO ET D1ETA

9 (2) pp. 81—86 (1967). Observation on the dietary deficiency of vitamin B1 2 in

vegans (normal range 140—900 pg. per ml.) and recommendations for consumption of foods fortified with vitamin B12, of com-mercial preparations of this vitamin have been made in previous publications by Wokes, Badenoch and Sinclair (1955). This study proposed to determine whether or not there was adequate absorption of vitamin B1 2 from proprietary foods such as Velactin, Granogen, Barmene and vegetable " muesli". It was found that serum vitamin B1 2 levels in the vegans investigated rose to normal levels upon consumption of any of the fortified foods, except Granogen (ialthough only two subjects were investi-gated using this preparation).

The serum vitamin B1 2 levels in twenty-four vegetarians was also determined and it was found that six of them had levels below normal, thus indicating that further study on the group is necessary.

It is suggested that a vegan diet may help to alleviate the world food problem, particularly if vegetable foods are fortified with vitamin B12.

Reprints of the above publication are obtainable from: — Dr. F. R. Ellis, Kingston Hospital, Department of Pathology, Kingston-upon-Thames, Surrey.

P E T S S E R V I C E

The Rev. Arthur Luman, Rector of All Saints Parish Church, will again be conducting a Blessing of Pets service on Sunday, October 1st, at 3 p.m. at Murston, Sittingbourne, Kent. A welcome is extended to all creatures, who are requested to bring their owners if at all possible. 30

Change to ' A l f ona l ' 'Safety First' Health Foods

Heart disease now accounts for more than one out of every two deaths in civilised countries, in a report the American Heart Association says: " The reduction of fat consump-tion with reasonable substitution of Poly-Unsaturated fat for Saturated fats is recommended as a possible means of preventing atherosclerosis and decreasing the risks of heart attacks and strokes."

This Alfonal range of safe, heart-helping foods is hospital tested and medically approved. Ask for them by the brand names.

" SUN-O-LIFE " Sunflower Oil Margarine—even higher in Poly-Unsaturates—offers you the ultimate in low cholesterol margarines. It also contains Alphium (stabilised Wheat Germ OiJ) for added protection. You will love the delicious new flavour and spreadability. Makes even better-tasting sandwiches . . . better for cooking and frying, too.

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31

SCIENCE COUNCIL OF THE INTERNATIONAL VEGETARIAN UNION (SCIVU)

A number of vegans attended the first British SCIVU meetings at Queen Elizabeth College, London, on July 15th. In the morning, members and observers from Austria, Holland, Switzerland and the United Kingdom heard at the Committee meeting of SCIVU activities and the plans for a new journal about plant foods.* The afternoon session was devoted to the role of plant foods in solving the world food problem, considering especially the economic aspects. Over sixty attended, including representatives from the Ministry of Agriculture, Fisheries and Food, the Agricultural Economics Research Institute, Oxford, and several industrial organizations. Mr. Jack Lucas, Hon. Secretary of SCIVU, dealt very efficiently with energy from plant foods, illustrating his remarks with diagrams distributed to his audience and by reference to a large coloured display from the Vegetarian Nutritional Research Centre. Dr. Frank Wokes, Directov of the Centre, spoke about plant proteins, which he compared with animal proteins. Costs and yields were greatly in favour of plant proteins. Dr. Alan Long, Glaxo Laboratories, gave many interesting details about minerals and vitamins from plants. Dr. Woodham, Rowett Research Institute, Aberdeen, described the functions of the International Biological Pro-gramme, particularly in regard to plant proteins. The Chairman, Dr. E. F. Schumacher, Economic Adviser to the National Coal Board, eloquently summed up the findings, imbuing them with deep moral implications, bringing new hope and firing the enthusiasm of all present. FRANK WOKES.

' A n excellent vegan and vegetarian lunch was provided in the beautiful College garden.

B R I D G E B U I L D I N G As we go to press, Jay Dinshah, President of the American

Vegan Society, has arrived in this country for the British Natural Hygiene Society Convention in London. Reports of these lectures will be published in the next issue of the " Vegan ". By which time Jay will have been, by way of Indonesia, to the International Vegetarian Union Congress in India where he is representing the American vegans.

Then on to Indonesia, Malaya, Australia and New Zealand, in all of which countries he will speak on veganism. The round-the-world trip will take about eight months, during which time Freya Dinshah will be holding the fort in New Jersey.

When we asked him what he hoped to achieve by this strenuous programme Jay replied: " T o build a few bridges of understanding". We wish him every success, as will vegans everywhere. 32

MISCELLANEOUS ADVERTISEMENTS

Terms: Cash with Order to H. H. Greaves Ltd., 106/110 Lordship Lane, London, S.E.22.

(2/- per line: minimum 2 lines; 20% discount on four consecutive issues.)

BLACKHEATH'S HEALTH FOOD STORE. An impressive selection of Health Foods. Juice Bar and Refreshment Room — small and cosy, with personal attention. Tasty snacks, generous salads and appetising hot meals. Nutrition without Cruelty — vegetarian and vegan foods; Science without Cruelty — herbal remedies. Also Beauty without Cruelty — harmless soaps and cosmetics. Plantmilk, nuts, seeds and grains—a speciality. Wholewheat bread and cakes. Compost-grown produce. Large selection of health books. Afreta Healing Oil, a unique combination of natural oils, wonderfully penetrating in the relief of sprains, burns, rheumatism, bronchitis, etc. 3/3d. and 6/3d„ plus l / 6d . postage. HEALTHWAYS, 5 Tranquil Passage, London, S.E.3. LEE Green 5811.

BRITISH VEGETARIAN YOUTH MOVEMENT. An organisation for people 12—35. Social gatherings, holidays, monthly magazine, etc., organised. Further particulars from Secretary, B.V.Y.M., c /o London Vegetarian Society, 53 Marloes Road, London, W.8.

HEALTH through NATURAL HYGIENE. Are you interested in Health achieved naturally and without the exploitation of other human beings and animals? Natural Hygiene is a system of health preservation and restoration which meets these requirements. For literature, send 6d. stamp to: The Secretary, British Nat. Hygiene Soc., 40 Foxburrow Road, Norwich, Norfolk.

PLAMIL PLANTMILK is the complete vegan answer to animal milk. Canned as a double-strength liquid and ideal for use as a cream or diluted as a milk. PLAMIL Chocolate and PLAMIL home-made style Fudge are quality confections without dairy produce or any other animal ingredient. Ask for these three vegan products at your Health Store. They are made by the only firm producing nothing but vegan foods. PLANTMILK LTD., High Street, Langley, Bucks.

PLANTMILK LTD. has vacancy for trainee process worker. No experi-ence required. Qualifications: Interest in production of humane non-animal milk and conscientious application to work. Write, stating age, background, when free, to Plantmilk Ltd., Tithe Farm, High Street, Langley, Slough, Bucks.

RAW FOOD RESEARCH BULLETINS are now continued as Raw Food Notes in each issue of " The Fructarian Annual subscription 10s. 6d. to be sent to The Fruitarian Guild, 1 Camden Row, Cuckoo Hill, Pinner Green, Middlesex.

THE COMPASSIONATE DOCTRINE OF AHIMSA is stressed in the monthly publication "AHIMSA" (non-killing, harmlessness). Full year, 10s. in British stamps or coins. THE AMERICAN VEGAN SOCIETY, Malaga, N.J. 08328, U.S.A.

W O R L D FORUM. The leading international Vegetarian quarterly. Edited by Mrs. Esme Wynne-Tyson. Advocates the vegetarian way of life for physical health and a true relationship between the human and creature kingdoms—without exploitation and cruelty. 2/-, plus 6d. post per copy. 10/- per year, post free.—H. H. GREAVES LTD., 106/110 Lordship Lane, London, S.E.22.

E S T A B L I S H M E N T S C A T E R I N G F O R V E G A N S

MAJORCA.—For retired couple is offered comfortably furnished flat in English widow's home with kind climate and beautiful views at reasonable rent f o r permanency. Further particulars with reply coupon please, f r o m : RITCHIE, Salud, (153) Palma de Mallorca.

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

EASTBOURNE. Full or part-board, or self-catering. Bright and com-fortable. Pleasantly situated, outskirts of town. Easy access shops, sea f ron t . Parking facilities. Margaret Fisher, Edgehill Vegetarian Guest House, 6 Mill Road. Tel. 30627 & 21084. V.C.A. Member.

E D S T O N E , WOOTTON WAWEN, WARWICKSHIRE (near Stratford-on-Avon). Modern Nature Cure Resort and Guest House with every comfort , and compost-grown produce. (Phone: Claverdon 327.)

L A K E DISTRICT. Rothay Bank, Grasmere. Attractive guest house for invigorating, refreshing holidays.—Write Isabel James. Tel. : 334.

N E W Q U A Y , CORNWALL. Lowenva Vegetarian Guest House, 182 Mount Wise. Mrs. P. Lapham. Home-baking. Brochure. Tel.: Newquay 2764.

MEXICO.—"Vi l la Vegetaria " Vacation Resort, via Libre Km-70, Santa Maria, Buena Vista, Cuernavaca, Mexico. Spanish architecture, heated swimming pool, outdoor gymnasium, easy Spanish classes, Yoga, educational library. Unsprayed home-grown f ru i t and vegetables. From $35 a week inclusive. Write for fu r the r details.

" W O O D C O T E " , Lelant, St. Ives, Cornwall, is a high-class Vegetarian Food Reform Guest House in a warm and sheltered situation over-looking the Hayle Estuary. Composted vegetables; home-made whole-wheat bread; vegans catered for knowledgeably. Mr. and Mrs. Woolfrey. Te l . : Hayle 3147. Early bookings for Summer very advisable.

WOTTON-UNDER-EDGE, GLOUCESTERSHIRE. Coombe Lodge is a Manor House set in a two-acre garden on the southern slopes of the Cotswold Hills, overlooking Coombe Valley, where most fruit and vegetables are home-grown. Demonstrations given of Vegan Cookery. Apply Kathleen Keleny. Tel . : Wotton-under-Edge 3165.

Pr in ted by H . H . GREAVES LTD., 106/110. Lordsh ip Lane , East Dulwich, London , S.E.22.