T H E VEGAN SOCIETY Founded November, 1944

Minimum subscription, which includes "The Vegan," 7s. 6d. per annum, payable in January. Life Membership, £7 7s. Od.

President: Mrs. ELSIE B. SHRIGLEY, Purley, Surrey.

Honorary Secretary: Mrs. HILDA HONEYSETT, , Surrey.

Acting Treasurer: Miss WINIFRED SIMMONS, London, N . W . I 1.

THE VEGAN JOURNAL OF THE VEGAN SOCIETY

Editor : Mr. JOHN HERON, Betchworth, Surrey.

Editorial Board: Mrs. MURIEL DRAKE, Mrs. E L S I E B. SHRIGLEY, Miss CHRISTINA HARVEY, Mr. JACK SANDERSON.

Advertisement Manager: Mr. JACK SANDERSON, , London, S . W . 1 0 .

Published quarterly: Annual subscription, 4s. 6d. post free: single copies, Is. 2d. post free. Obtainable from the Hon. Secretary.

BRANCHES OF T H E SOCIETY AND SECRETARIES

LONDON.—Miss Mavis Lardge, , London, N.6.

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

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

MANCHESTER—Miss Ann E. Owens, , Northenden.

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

(Please communicate with your nearest Branch Secretary)

THE VEGAN Journal of the Vegan Society

Vol. IX Autumn» 1955 No. 6

INTERNATIONAL VEGETARIAN CONGRESS

Elsie B. Shrigley, Delegate for the Vegan Society

The International Vegetarian Congress was held at the Cite Universitaire, Paris, July 3lst to August 6th. The Cite Universi-taire is a self-contained mass of buildings named mainly after different countries, interspersed with gardens, trees and terraces. There is a busy road without but it is quiet within. The majority of those attending the Congress slept at Victor Vernon House, named after a benefactor, with lectures, meals and the office for enquiries at Maison Internationale.

The syllabus was very intensive and did not leave any time for sight-seeing. Monday morning, August 1st, the Congress was received by the Deputy Mayor at the Town Hall. After that there » were lectures or delegates' conferences in the morning, one or two lectures in the afternoon and two lectures every evening. In between these there were meals and interesting people to talk to and the week passed very quickly. The lectures covered all aspects of vege-tarianism—scientific, medical, ethical and spiritual—as well as a talk on trees by Mr. St. Barbe Baker, and on Dastur Bode, the Indian philosopher, by his son.

During one session, each delegate gave a short report on the work of his/her respective Society. There was a report on the Vegan Society. There was also a women's session and a youth gathering. There were two closed sessions for delegates at which the International Vegetarian Union's Constitution was discussed and formulated, the financial statement passed and Officers, Committee and Vice-Presidents elected.

The Congress was a great success but we missed questions-and discussion after the lectures.

I was very thrilled at the number of vegans and near vegans at the Congress. They came mainly from France,- Germany, Holland, England and Scotland, and we Were about 20- , It was: exhilarating.

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to be continually meeting new vegans or those interested and on the way.

M. Paul Jauzin is to form a Vegan Group in Paris and there is a raw food group in Germany.

Vegans from the British Isles included Mrs. D. Taylor from Prestwick, and her daughters. Carol and Janet; Miss E. L. Watson, a Life Member from Stockton-on-Tees; Mr. Dugald Semple from Fairlie, Scotland; Miss T. Tyack who lives near Rugby: Miss Horsfall of Leeds.

The next Congress will be in Bombay followed by another in four years' time in Germany. There is plenty of time to save up so .that vegans should arrive there in strength.

INTERNATIONAL VEGAN NEWS A page of World Forum has been allocated to International

Vegan News, for which concession we are most grateful. This is of .great significance for the vegan cause. World Forum is now the organ of the International Vegetarian Union and goes all over the world. All vegans everywhere are asked to send news and views and letters, etc., to Mrs. E. B. Shrigley, Purley. Surrey, England, as soon as you receive this journal and regularly thereafter. The vegan page must be the most vital one in World Forum.

E.B.S.

THE ELEVENTH ANNUAL GENERAL MEETING Will be held on Saturday, November 19th, 2.30 p.m., at 50,

"Gloucester Place, London, W.l. The meeting will be followed by refreshments and music. There will be a Bring and Buy Stall. Generous gifts to this, to help the funds of the Society, will be appreciated. A detailed Agenda will be sent to all members and associates about three weeks in advance of the Meeting.

E B S M. PAUL JAUZIN

M. Paul Jauzin of , Montrouge (Seine), France, hopes shortly to found a vegan group in Paris.

He writes to say that he would be glad to contact and assist in any way British vegans visiting Paris, if they will write him before-hand. He also owns a property 50 miles north-east of Paris, near the magnificent forest of Villers-Cotterets. He wishes to receive for a period of one year a young Englishman or woman (from 20 to 25) who would live in the house (two bathrooms and nine rooms) rent-free and act as Manager. The Manager would receive, as in a motel (no personal attendance), paying guests who would be given a room, bath and shower, but would take all meals out-side in the village. It is likely that pupils could be found in the neighbourhood who would like to learn English, so that the Manager could earn some money. Please address all enquiries to M. Jaujan direct. He corresponds in English.

J.H. 2

THE SOYABEAN-A REAL WONDERFOOD

Dt. R. Claltten-Stehtwuld, N.D., F.S.S.U., M.E.U.R.C., etc. Specialist in Curative Nutrition and Constitutional Regeneration

. . for it is now clear to anyone who will study the evidence* that nutrition has greater constructive potentialities than science had foreseen, and that even in the everyday Ghoice of food we are dealing with values which are above price, for health and efficiency, duration and dignity of human life."

I do hot recall who said this—but the truth of it is beyond question. Modern nutritional research recognises the value of organic whole food more and more; and the numbers of those who favour natural produce, uncontaminated by a variety of manufac* turing processes, increase steadily. Considering these ever-increasing tendencies, I feel it may be of service to the public— especially those who have already realised the importance of nutritional reform—to point out the incomparable benefits they can derive from the use of the humble SOYABEAN in their daily diet. I do not know of any other foodstuff of such economic and nutritional superiority as this unique legume, which has been appreciated in the eastern countries, especially China, since times immemorial. So-called wonderfoods crop up quite frequently in our age, made popular by pfeople who have succeeded in making their voice heard among the diet-conscious section of the public and who are astute enough to capitalise on former cattle-food and industrial waste-products. Who has not heard of molasses and cider vinegar, etc.? The former being a Chemical and dirt'polluted residue of the white sugar industry, and the latter, apple cider "gone bad"—having suffered accidental acetic fermentation. If there is an article on the market which deserves the name "Wonderfood" then it is properly processed soyaflour—the milled be an of the soyaplant. The cheapness of this product (1 /6 pet lb.) is out of all proportion to its dietetic value—especially in the vegan household. For what other foods can so effectively take the place of cow's and goat's milk in infant nutrition as soyamilk? True, there are the nutmilks, but not everybody can afford their exorbitant prices. Chinese mothers rear their babies on soyamilk—and nothing but good could come from adopting this practice in our own homes as I have proved for myself: two of my children have been brought up on soyamilk with not a day's illness.

Research in Germany and the U.S.A. has shown that the high protein content of soyaflour is by no means the most important aspect in the use of this food, for its prophylactic and therapeutic values are perhaps worthy of more consideration in choosing it as ah everyday food. This fact should be brought to public attention more frequently. Also, that a high protein consumption is rather detrimental to health than the opposite—unless carried to the

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extreme. Originally it was thought that a daily intake of 120 gr. of protein was necessary to maintain cell nutrition and make good physiological wear and tear. Since Hindhede and other men have demonstrated that as little as 30 gr. of protein is not only sufficient but actually conducive to good health, new light has been thrown upon this question, and speaking from personal experience I should say that the clinical results from adopting this figure in prescribing certain specific diets affirm the assertions made by these authorities. Orthodox medical opinion may still not agree with us but then— —truth cannot for ever remain a matter of opinion. Sooner or later medical text books will have to state that the utilisation of food protein depends upon the alkalinity level of the blood, for if there is an excess of bases in the organism optimal utilisation of the pro-tein consumed can take place—not otherwise. To put it into simpler language: The more base-forming food material we consume the less protein we need! How else could it be that some people live entirely on "protein deficient" fruit and are well—extremely well? Almost all fruit and vegetables—including the citrus fruits—furnish more bases than acids and thus help in rendering the blood stream more alkaline. According to some people, vegans, especially the strict fruitarians, should die of starvation. The reason why they do not seem to comply to such widely held notions is that they do not subsist so much on a "sufficiency" of proteins and fussed-about calories but more on vital minerals, vitamins, carbohydrates in their natural combinations and proportions with other food con-stituents and—base-forming foods generally. The humble potato —one of our best alkalinisers when rightly used—has very little protein, yet it has proved to be an excellent article for prolonged mono-dieting. Experiments have been conducted for periods up to two years, but there is no reason why it should not sustain life and health for very much longer providing it is grown on healthy, mineral- and humus-rich soils.

Soya, although a concentrated protein food, is base-forming simply because the minerals producing bases are in excess of those which are acid-producing. Sensibly employed, soya can be a superior food for infants and adults alike: but referring back to what I have said about protein requirements I feel justified in pointing out that its high protein content calls for some caution in its use. Although the danger of eventual acidification of the system after prolonged and intensive use of soya does not appear to be present, it is nevertheless wiser to employ it as a generous supplement rather than a staple article of diet!

Usually, increased protein assumption is accompanied by an increase in the acidification of the blood which causes the nitrogen requirements of the system to mount up in proportion to the rising acid-level (thereby demanding more and more protein which furnishes the necessary nitrogen!) until the excretion of the by-products of protein metabolism becomes 'physiologically difficult or impossible (hepatic arid renal incapacity). *

The alkalinity of the diet and thus the blood is of prime impor-4

tance in infant feeding. Infectious diseases lose their threat when sufficient juicy fruit and fresh vegetables, including such foods as are base-forming (millet, sesame, brown rice, soyaflour, Spanish chickpeas, chestnuts, etc.) are included in the dietary of the school-going child. Whilst nutritional anaemia is not uncommon among the milk-fed children, it has been observed that children fed with soyamilk never suffer from this complaint, due, no doubt, to the fact that soya contains approximately ten times more iron and copper than ordinary milk. Apart from this a high proportion of potas-sium, calcium and phosphate is also present. These minerals con-stitute the ash from which the alkaline or acid reaction of an article is determined. To realise the high alkalinity of soya one need only compare it with that of milk which is 0.5, while that of soya is 12! It may interest the reader to know that wholemeal flour is actually more acid than white flour, due to the preserved minerals which are lacking in the white flour. But this, of course, does not mean that white bread is more wholesome than wholemeal bread! An orthodox doctor may try to convince you of the opposite—but beware of his advice. There is more to nutrition than just figures.

The protein of milk is known to be easy of digestion. That of soya resembles it insofar as it is made up of aminoacids which are also found in the casein. The oil of soya contains over 50 per cent of linolic acid, the value of which is recognised in skin diseases. Butter contains linolic acid, too. Here again, soya not only resembles it but scores over it. It contains as much lecithin as egg (or rather its yolk) but is far superior in some respects as it is not so liable to toxic decomposition with resulting formation of neurin, as eggs are. Much of interest could be told about this substance lecithin, the lack of which is said to be a contributory cause of cancer, but within the space of this article this is not possible.

Vitamins are present in soya in varying proportions mainly depending upon the mode of manufacture. This applies especially to Vitamin A and D which are usually found in the same propor-tions as in milk. The whole complex of Vitamin B is abundantly present in the bean, but I am not convinced that this is so in the case of the flour produced from it. Nevertheless, it is said that it com-pares favourably with that of yeast, which—in fact—is a consider-able quantity. Other vitamins are to be found, too, but it must be realised that the data available are not always strictly reliable. However, considering that millions of orientals have existed for generations on a diet in which soya features as a major factor, we are justified in assuming that it is not only the nutritional elements mentioned which are abundant in this food but also a number of other hitherto undetermined factors which make for general health.

Soya can be termed a common food. It is consumed by millions and it is cheap—yet, its Thiamin (a member of the Vitamin B com-plex) content is only exceeded by rice polishings and wheatgerm which are certainly not common foods.

Summarising its advantages over cow's milk it should also be mentioned that its digestive qualities seem to be better, too. Milk,

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especially when drunk like any other liquid, produces a coarse curd in the stomach, and although the same time for curdling is required for soyamilk it forms a much finer flocculent precipitate than cow's milk. Less gastric juice is required for this process and, moreover, it remains a shorter period in the stomach than milk curd. It is interesting to note that the Dionne quintuplets suffered a severe bowel infection when four months old. They were cured with a soyamilk preparation (Soy Acidophilus Milk) and according to one source still take it to-day.

Some readers may come across what is called SOYAMILK POWDER. Do not be deceived! Either it is nothing but ground and heat-processed soyabeans—plain soyaflour—or a blend of some kind of powder made from soyabeans, certain minerals, cereal flour and sugar and—if it is advertised as an infant's food—an addition of codliver oil. I advise you to buy a good brand of plain soyaflour. I have no interest in recommending a certain brand but if I do sd then only because I wish to aid the reader in finding a good brand. The one I use and the one I generally recommend is "SOYOLK." Healthfood Stores and sometimes corn-chandlers stock it. Since soya products other than flour are not generally available to the public, I will not deal with them in these pages. I rather limit myself to some interesting details and the uses of the latter. For the benefit of those who wish to have more technical information I append a short bibliography.

U S E S : Soyaflour has a pleasant, sweetish, rather nutty taste which

makes it possible to use it even in place of ground almonds in making marzipan, etc. Various recipes are printed on the 1 lb. SOYOLK pack and while they have been tested and found satisfac-tory from a housewife's point of view I do not necessarily advocate their use. I do not recommend the mixture with other cereal flours simply because the natural wholeness and composition of the individual flour—whether soya or cereal—is destroyed. For a healthy person this may have no or only little detrimental results, but when soya is used for therapeutic purposes it is definitely advisable to consume it with its intregal composition undisturbed. I have cured cases of pronounced acidosis with soya but when it is intended to use it specifically like this it is better to consult a naturopathic physician first.

Soyamilk can be made by whisking oz. of soyaflour into one pint of water. My children took it—and still take it—sweetened with honey or mixed with acid fruit juices. The latter will curdle it as they would ordinary milk. Drink it slowly, for although it does not contain any starch and therefore need not undergo pre-liminary digestion in the mouth (ptyalin) it is nevertheless better to "eat" it than to drink it. Anyone who believes in the value of proper food combination may derive some benefit from studying the "HAY SYSTEM" of Dietetics.

The whole soyabean requires long and slow cooking. I am 6

experimenting with a certain utensil (not pressure cooker) in order to overcome this disadvantage and should I obtain good results I shall report them in these pages. Soyaflour cannot be used for thickening soups and gravies. Its lack of starch makes it unsuitable for this purpose. The whole beans can also be roasted in the oven when they assume an agreeable nutty flavour. Roasted to the carbonising stage or near, they make a good substitute for coffee.

The Lactobacillus Acidophilus which renders sweet milk sour by turning lactose, the sugar of milk, into lactic acid, can be employed for soyamilk, too. This form is especially valuable when one has to deal with summer diarrhoea in children.

The Chinese make a very tasty sauce from soya, wheat, salt and water. Worcestershire Sauce is said to contain soya sauce, vinegar and spices. In the food industry, soya is extensively used in the manufacture of bread, confectionery, milk sauces and powders, cream biscuits, cacao, chocolate, etc.

For enterprising garden-enthusiasts I would have liked to say a little about the cultivation of the soyabean for it can be grown in this country providing a few special requirements are observed. How-ever. the Editor is likely to cut me short any time now and I had better append the Bibliography before it is too late! Bibliography.

Macey F. Deming: Soybeans for Human Food, 1925. G. D. Gray : All about the Soybean, 1936 (from John Bale &

Son, London). T. B. Osborn & L. B. Mendel : The Use of Soybean as Food,

1917 (vol. 32). J. H. Kellogg: The New Dietetics, 1927; Michigan. E. J. Dies : Soybean-Gold from the Soil, 1949 (from Mac-

Millan & Co., London). H. Drake-Law: The Properties of Processed Soya, 1936.

PRACTICAL RADIESTHESIA Editor's note: The following article has been written by a successful and

experienced practitioner of medical radiesthesia. The Editor will pass on any correspondence received from those who wish to make further enquiries.

Everything in the world, dead and alive, has radiations (or vibrations); the animal kingdom and the less civilized people can appreciate them.

Our sensory mind also called our sixth sense or our extra-sensory-perception or our subconscious mind has lost contact with our conscious mind in the last few hundred years and the pendulum is one way of re-establishing this lost gift.

Water divining is the original method, and few people doubt the truth of it. The diviners found they could also trace coal and oil. Doctors discovered diseases and the medicines to cure them. This is called radiesthesia.

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The pendulum is a marble attached to one end of a piece of thread or fine chain about six inches long; a button should be fixed to the other end. It is only the instrument, and hence can be made of glass, ivory or wood.

To use the pendulum, rest your elbow on the table and allow your wrist to hang loosely down; hold the button between your finger and thumb. Start the marble swinging about two inches in length diagonally over a nice apple. Look carefully at the apple and the radiations of the apple enter your sensory mind through your eyes. Now look at the marble and say over and over again: "If this is good for me swing to and fro: it it is not good for me swing from side to side." This teaches your sensory mind how to direct your physical brain to move the pendulum via your nerves and muscles. If the pendulum slows down swing it again on the same radius; in twenty seconds it will keep swinging in one direction and continue swinging as long as you say or think the question and keep your eyes on the marble. Repeat this over some obviously bad fish or poison, and the marble will swing from side to side. To and fro is good for you, and from side to side is bad for you.

The next experiment is to find if a diamond is real or imitation. Take a card and draw a vertical and a horizontal line through the centre. Put a real diamond on the right top corner and the query diamond on the left top corner. Look carefully at the real diamond and at the other. Swing the marble over the centre of the card, look at the marble and say: "If this is a real diamond swing to and fro, if it is not, swing from side to side."

The best proof of radiesthesia is to get lost in a real London fog, or a wood or a desert. Your conscious mind must not know where you are. Sit down and swing the pendulum; if a table is not available, hold the elbow of the hand swinging the marble, with the other hand, so that the wrist can hang loosely down. Make a mental picture of where you wish to go, look at the pendulum and say: "Swing in the direction of my home (or my friends, etc.)." Continue this until the marble remains swinging in one direction. This is far better than using a compass, which needs a map and some knowledge of your position.

If you have lost anything, which you know very well, swing the marble, make a mental picture of the lost article or child, look at the marble and say over and over again: "Swing in the direction of my gold watch or baby." When it remains swinging on one radius, walk a hundred yards or so at right angles to the direction indicated and repeat. The two directions cross in the neighbour-hood of the missing article.

All radiations go in straight lines in every direction for thousands of miles; your sensory mind can detect them, and the marble tells your conscious mind what it wishes to know. Radiesthesia only fails if your thoughts wander, or if you look away from the marble, or if you do not give it time to alter its direction.

Medical Radiesthesia is the most advanced method of medical treatment. It reveals the presence of bad radiations of germs, and 8

.the absence of the good radiations of those things that are deficient. The bad radiations are counteracted, and the good radiations are .supplied, by homoeopathic and other remedies.

Life has seven different radiations: the spirit, the soul, the higher mind, the lower mind, the desires, the etheric body, the physical body. The etheric body controls every cell of the dense or physical body. Most homoeopathic pills contain one millionth of a grain or less of the medicine; you must admit that this amount is not material—it is etherial and acts on the etheric body, stimula-ting it to control the cells of the physical body and thus it cures the patient.

Acute illnesses sometimes require powerful medicines, such as the "life-savers" or antibiotics. Before these were discovered, the patient had a serious, often fatal, illness.

Beginners need the radiations of the common diseases; these can be bought in the form of pills from any homoeopathic chemist; they are generally curative as well.

Put the bottle of the suspected disease, on the top left corner of the card. Swing the marble diagonally across the centre. Look at the pills in the bottle, look at the patient, look at the marble, and say: "if he has influenza (or whatever complaint you are testing) swing from side to side, if not, swing to and fro." If he has the complaint, put four pills at six o'clock on the card. Look at the bottle of pills, look at the patient, look at the remedy, and look a t the marble; swing the marble from side to side and say: "If the remedy (mention the name) cures Mr. Smith, swing to and fro, if not swing from side to side." In half an hour all the common diseases, and all the organs of the body can be tested.

Many diseases can be cured by fasting or eating nothing but fruit and salad until well; but some germs are not removed by any •diet, and the homoeopathic remedy is the best way of destroying the germs and so curing the patient.

The sensory mind remembers the radiations of everything that you have tested a few times, so that you need not put the pills on the card: it is only necessary to say the names.

The value of the pendulum is limited by your knowledge of •what you want to ask: but it always speaks the truth.

LLEWELLYN HENRY HARRIES On July 3rd last, Mr. L. H. Harries passed on after much suffering—the

result of a wound contracted in the 1914-18 war. He had been Secretary of the Sidmouth Vegetarian and Vegan Society for the past 11 years.

Because of his disability he was unable to take a very active part in the vegetarian movement, but his convictions were based on the highest moral and spiritual ideals. Thus he was inevitably drawn to veganism and had followed that way of life for the past eight years.

His interests were wide, including astronomy (he was a member of the British Astronomical Association), painting, music, architecture, and the study of comparative religion. He was also a member of The Men of the Trees and the Liberal Catholic Church.

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SELECTED VEGAN ENTREES Dr. Pietro Rotondi, D C.

SPINACH AND WALNUT LOAF 1 bunch spinach. 1 ground onion. 1 cup ground wholewheat bread. A little wholewheat flour. 1 cup crushed walnuts. 4 tablespoons vegetable oil.

Brown wholewheat flour. Add oil, onion, bread crumbs, walnuts and spinach. Bake in a bread pan in a moderate oven.

SPINACH NUT RING 2 cups cooked spinach (cooked i cup shredded nuts.

fine). ± teaspoon salt. ± cup cooked celery. i cup soya milk or water. 1 large onion. i tablespoon powdered agar. i cup bread crumbs.

Cook agar in hot water. Saute onions in vegetable oil and mix: ingredients together. Pack in an oiled and crumbed mould. Steam 30 to 40 minutes. Serve on a flat plate; fill centre with potato balls, and garnish with carrots and parsley.

BEAN LOAF 1 pound dark beans. Olive oil. 1 small bunch celery. Molasses. 3 large carrots. Salt to taste. i teaspoon ginger.

Cook beans until tender. Mash beans. Saute celery and carrots-in olive oil, mix with beans, add seasoning and molasses, and bak& in moderate oven.

BAKED FRESH MUSHROOMS 1 lb. mushrooms. Lemon juice. Oil. Salt to taste.

Wash mushrooms well. Break off stems and chop. Place inside of mushrooms, upside down; fill with oil and season with lemon juice and salt. Bake slowly for 15 minutes and serve hot on toast.

CARROT LOAF 1 cup ground raw peanuts. I large onion. 1 cup cooked brown rice or i 2 tablespoons red or green pepper.

cup uncooked rice. Parsley optional. l j cups finely grated carrots. 3 tablespoons vegetable or olive oil. Savory or sage. i teaspoon mustard. Salt to taste.

Brown onion, and rice in oil. Add boiling water and cook until tender. Mix in rest of ingredients. Place in pan and bake 35 minutes. 10

VEGAN COMMODITIES Christina Harvey

It must again be emphasized that the Vegan Society does not. necessarily recommend all the foods in the commodities lists ; and it must equally be stressed that the Vegan Society endorses only foods that are pure and whole, and these the discriminating reader will easily be able to select. All porducts mentioned below are vegan unless otherwise stated.

Batchelor Peas Ltd., Wadsley Bridge, Sheffield, 6. Processed Peas, Butter Beans, Canned Fruits, Packet Dried'

Peas, Garden Peas, Baked Beans, Thick Pea Soup. Hawkes Brothers Ltd., Chelmsford, Essex.

All products are vegan except Farmhouse Assorted Toffees,. Farmhouse Full Cream Caramels, Nutty Pats, French Almond Rock and those mentioned as containing milk, butter or honey. It is interesting to note that brown sugar is used in the manufacture of all toffee lines and most mint lines. Danbury Fair Toffees con-tain vegetable fats and palm kernel oil, also.

"Healthiway" Stores, Market Street, Shrewsbury. Ale Oak Farm is run with this store and I understand that the

soil is excellent and it is organically farmed. This year a whole field is being given to the growing of compost grown carrots, potatoes and swedes. These will be available about the end of September. The idea is to supply people with these vegetables for winter use. However, owing to costs of labour orders of less than \ cwts. are undesirable. The flavour of the vegetables is excep-tional and their price is approximately retail plus sack plus carriage.

M. Augusti Hidalgo Ltd., Bank Chambers, Market Place, Oxford Circus, W.l. Spanish Red and White pure concentrated Grape Juices. The

juices are full of nutritive value and are sold to the public to enable them to make a wine of strength at a relatively low price. It can, however, be used in the form of a fruit juice cordial by adding water.

/. Lyons and Co.. Cadby Hall, W.14. Tea, Coffee, Chico, Bev, Sunfresh Orange Drink, Bread and a

number of items of sugar confectionery (Fruit Dessert, Fruit Drops, Greenline Mints, Glucose Barley Sugar, Bulls Eyes, Sugared Hazels, Wine Gums, Liquorice Lumps, Winter Mixture and Crystallised Fruit Pats). All bread tins are greased with a non-animal fat. George Payne and Co., Ltd., Waddon, Surrey.

All chocolates contain milk. Although the chocolate covering on the glac6 cherries is described as plain it nevertheless contains a small proportion of milk.

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W. Prewett Ltd., Stone Flour Mills, Horsham, Sussex. 1 lb. bags of Rye Meal are now available.

Protheroe Bakery, Stroud, Gloucestershire. Although all cakes are vegetarian the only vegan cake is the

Fruit Gingerbread which costs 2/6 per square. Lloyd Rakusen and Sons Ltd., Leeds, 7.

Matzos and Matzos Meal (with the exception of Egg Matzos), "Wheaten Crackers, Matzo Farfals, Macaroni, Spaghetti and Vermi-celli products. Semolina. Pulses Fry-O-Lets, Sausax Rusk, Curry Powder, Spices, Vinegars, Acetic Acid, Fruit Sauce, Tomato Ketchup, Nut Oil (Cooking Oil), Goldana Kosher Vegetarian Cooking Fat, Goldana Vegetarian Margarine.

Frum Cleanser, Frum Soap Powder, Frum Household Soap. Candles are manufactured from a mineral wax. Shearns, 231 Tottenham Court Road, W.l.

Jiffi-Jell containing pure fruit juice, brown cane sugar, carrageen moss, and glucose is a new popular vegan product amongst vegans and vegetarians. There are lime, lemon, greengage, raspberry, orange, strawberry, blackcurrant and pineapple varieties available. A 1 pt. packet costs lOd.

Nu-et is also vegan and is used in the making of puddings. It is very economical in use, as being shredded, there is no loss that usually occurs when using block type fats.

Nut Fritters in a tomato puree meet vegan requirements. They contain almonds or cashews, soya granules, wheat protein, tomato. Brewers' yeast, savoury herbs. They are packed in 16 oz. tins costing 2/10, and 8 oz. tins costing 1/9.

Raw Sugar Chocolates with assorted centres are available now in 1 lb. boxes costing 7/- and in J lb. packets costing 1/9.

In the restaurant the Indian Dhal and the ragouts which are sometimes served are vegan.

If YOU discover any new vegan product please let the Vegan Society hear about it. Send all details to: Christina Harvey,

Hornsey Rise, N.19.

MILK FROM VEGETABLES The Indian Food Research Institute is setting up a plant for

production of milk from vegetables in Amraoti in Madhya Pradesh. To begin with, the plant will produce over 250 lbs. of milk a day which will be supplied free as part of the mid-day meal to school •children.

This will be the second plant of its kind in India. The other is in Travancore-Cochin. The institute is making efforts to install a third plant in Madras. Inriin News (London), 23/4/55.

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THE BEVERLY VEGETARIAN RESTAURANT The Beverly reopened its doors on Wednesday, July 27th, this

year. Situated at 24/25 Binney Street, Oxford Street, London, W. 1, it promises to fulfil a long-felt need for a modern vegetarian restaurant in the heart of London's West End shopping area. In the course of his opening speech, Mr. Edward Hain, Co-Director., spoke of veganism:

"I would like also to mention the vegans. The vegans' way of life is a very difficult way of life. We are not all vegans, we have different opinions about it. Some of us may differ genuinely, others may find it too difficult to live up to: but this we know, they have a lofty ideal and stick to it. Their position is logical, you cannot assail their position logically at all, and I think their courage and their conviction is wholly admirable. I mention them particularly because they, too, have been very kind to us, and I would like to assure all vegans not only how deeply we respect your point of view, but that we are ready and happy to cater for your particular needs also."

We sincerely hope that vegans lunching or dining out in London will respond to this generous tribute and most helpful offer. The telephone number for Table Bookings is MAYfair 5740.

J.H.

THE BEVERLY LONDON'S New VEGETARIAN RESTAURANT

24 Binney Street, Oxford Street, London, W.l . Between Selfridgca and Bond Street Tube Station.

Extends a Cordial Welcome to all Regans

Open from 11.30 a.m. to 8.30 p.m. Coffees from 10 a.m. Closed Sundays. Table Bookings MAYfair 5740.

Visit the

Quick Service Snack Bar or the

Full Service Lower Restaurant Parties Specially Catered for at

THE BEVERLY of BINNEY STREET

13

be fair to your N E R V E S . . . Your nervous system must have an adequate supply of Vitamin Bi to function correctly. The richest natural source of Vitamin Bi and E is the germ of the wheat, and FROMENT is just this. Don't wonder why your brain won't work, or why you feel "on edge"

•or depressed, take FROMENT •every day. Delicious with cereals, soup, fruit

<or with milk. Be fair to your nerves and buy some FROMENT to-day.

FROMENT Rcp/.ce "Halt Health" with "Full Health."

Sole manufacturers:

JOHN H. HERON LTD.,

From all Health Food Stores and Chemists.

l /7'd. (7 os . ) 3/- (16 os . )

Hook Road Mills, Goole, Yorkshire

I

^ I w W W W w W W S I A n I n t r o d u c t i o n . . .

I should l ike to take this opportunity of putting before you a mention of the very complete service I am able to offer in the field of personal transport. If you require a new or used Solo or Combination Motor-cycle. Bond, Reliant, or popular used Car, then I'm sure I can suit you from my large and varied selection. H.P. terms are available, Insurance, Tax and part exchanges gladly arranged. Please cal l i f you can, or write for full list of models and pr ices:

your enquiry will receive my personal attenton.

DISTRIBUTORS FOR MORCAN + 4

W e are closed at 8 p.m. on weekdays and 6 p.m. on Saturdays

Proprietor: R. McKtMZIt BUTTCRWOKTH. Vegan food Reformer Ron MeKcnile, Vegan, Carage, 961 Chester Rd., Strctford, M/C. Longford 2100

MISCELLANEOUS ADVERTISEMENTS (Two lines 5/- : extra lines 2/- each; 20% allowed on four consecutive issues.)

R . CLAUSEN-STERNWALD, Viennese Health Consultant, available again. Specialist in curative nutrition, drugless therapies and natural rejuvena-tion. Serious cases only. Write: Tring, Herts.

ELDERLY LADY, vegetarian, seeks resident domestic help. Applicant must be vegetarian or willing to become so, and non-smoker. Near Friends' Meeting House, Kingston, Surrey. Box No. 20.

HELP to save animals now from suffering and exploitation. Write: Sec-retary, St. Francis Fields of Rest, Northiam, Sussex.

NATURAL Grown Dried Bilberries. Valuable nutritional source of potassium, iron, etc. A truly organically grown food. Delightful flavour. Grows only wild. Packet sufficient for 20-24 servings, 6s. l i d . post fret, or Trial Package 2s. 3d. post free. Quotations larger quantities. Easy Co prepare. For enjoyment and for your good health. Central Health Stores, 4, Clarence Street, Brighton.

" ORGANIC HUSBANDRY—A Symposium" compiled by John S. Blackburn. 2/9 post free from the Secretary, , Ewell, Surrey.

SPEAKING d WRITING lessons (correspondence, visit) 5/-. classes 1/6.— Dorothy Matthews, B.A., , London, N.W.J. PRImrose 5686.

STOP SUFFERING! Write! Describe Ailments! Regd. Naturopath. 49, Adelaide Road, Dublin. Replly envelope brings Positive Proof.

VEGAN TRADE LIST, 1/3 post free from the Hon. Secretary, well, Surrey.

"WHY BE ILL? Radiesthesia can find any vitamins or tissue salts that may be missing, thus causing fatigue. Write Box 265, c/o " The Vegan."

ESTABLISHMENTS CATERING FOR VEGANS (FiTst two lines free; extra lines 2/- each ; 20% discount on four

consecutive issues.) BIRMINGHAM.— , Thackeray House, 206, Hagley

Road, Edgbaston, Birmingham 16. BROOK LINN.—Callander, Perthshire. Excellent position overlooking

valley, near Trossachs and Western Highlands. Easy access, station £ mile. Good centre for walking and touring. Vegetarian and Vegan meals carefully prepared and attractively served. Comfortable amenities. Special family terms for Annexe rooms with all conveniences. Write for brochure. Muriel Sewell. Tel.: Callander 103.

COOMBE LODGE, Wotton-under-Edge, Gloucestershire, a household where visiting Veganj say they feel they " belong." Bircher-Benner diet if desired. All fruit and vegetables home-grown and compost-grown. Ideal for week-end conferences. Beautiful views of valley from terrace. Excellent centre for lovely walks in Cotswold Hills. Children always welcomed. Write to Kathleen Mayo.

CORNWALL.—Vegans welcomed, lovely roseland garden to private beach. Brochure from: Trewithian Cove House, Portscatho (75), nr. Truro.

DUBLIN New Health Group welcomes visitors. 49 Adelaide Road, Dublin. Tel. 67047.

EASTBOURNE.—Board Residence. Bed and Breakfast. Mrs. Clifford, , Eastbourne. Tel. 7024.

EASTBOURNE. Edgehill Nursing Home, 6 Mill Road. Acute, chronic, convalescent rest cure, spiritual healing. , S.R.N., R.F.N., S.C.M. Tel. 627.

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

CContinued on page 3 cover)

15

pfctor of WiidtrQil wt ifo

GOLDEN BLOCK

Two intrinsic qualities single out GOLDEN BLOCK margarine

and cooking fat and give them their universal popularity. They are kept scrupulously free from contamination by animal fats, which are never admitted to the GOLDEN BLOCK factory.

GOLDEN BLOCK products are also unique in being Cold Processed

. and, until GOLDEN BLOCK Veget-arian Margarine has found its way to your table, you will never know margarine at its delicious best.

MARKETING MANAGERS: LEWIS A. COPTHALL HOUSE, COPTHALL" AVENUE,

Only by eating pastry made with GOLDEN BLOCK Vegetarian Cooking Fat can you savour the difference this marvellous fat will make to flavour and texture.

Make a test — the test of your own taste; compare GOLDEN BLOCK with any other , brand at whatever price and you'll be for ever a devotee of GOLDEN BLOCK. You can buy it at all high-class Grocers,'-. Co-operative and Health Stores — Margarine at 10£d. a £-lb., Cooking Fat at 1/ld. a i-lb.

MAY. (PRODUCE DISTRIBUTORS) LTD. • ' LONDON, E.C.2. TEL: NATIONAL' 8 7 9 4

f i H f 6r flavou ring Soups.

Stems. QmrieR afe

Stimulates the appetite and enhances the

flavour of all Vege-tarian and Health Foods. Ask your

local Health Food Store for VESOP.

VESOP PRODUCTS LTD. 498 HORNSEY ROAD ' LONDON - N. 19

(Continued from page 15) KESWICK.—Highfield Vegetarian Guest House, The Heads, offers beautiful

views; varied food and friendly atmosphere.—Anne Horner. Tel . : 508. LAKE DISTRICT. Rothay Bank, Grasmere. Attractive guest house for

invigorating, refreshing holidays.—Write Isabel James. Tel. 134. LEAMINGTON SPA.—" Quisisana." First class guest house with every

modern comfort, vegetarian or vegan diet. Mrs. H. Newman, Tel. 2148.

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

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. SCARBOROUGH.—Select guest house overlooking both bays. Highly

recommended by vegetarians and vegans. Mulgrave House, Tel. 3793.

SCARBOROUGH.—Uplands Private Hotel. , Prince of Wales Terrace. Tel. 2631.

ST. CATHERINE'S SCHOOL, Almondsbury, Nr. Bristol.—Progressive co-educational boarding school for children of all ages, specialising in music, dancing, crafts, etc., in addition to usual academic subjects. 400 ft. up, overlooking Channel and Welsh Hills. Own produce.

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. Please support our advertisers and mention THE VEGAN to them.

Jn igi6 Mr. Pierce A. Arnold proudly brought home from the laboratory the first garlic preparation which did not convey the odour of garlic to the partaker.

PIERCE A. ARNOLD, F.C.S. Pollard Road, Morden, Surrey

mm Tablets Liquid

Ointment Suppositories

Emollient Rheumatic Balm

Veterinary Liquid for internal and ex* ternal complaint* are the heir« to this achievement.

Stocked by Health Food Stores.

Ordered by Chemists.

Send a postcard for literature.

T H E

N A T U R E C U R E HOME I HEALTH

HYDRO Treatments include:

Fasting, Dietetics, Colonic Irrigation, Spinal Manipu-lation, Massage, Bergonie Therapy, Radiant Light

and Heat, Baths, ctc. Dietingis011 non-flesh food reform lines sympathetic towards Vegan principles

A fully qualified physician is in residence

Inveresk House, Inveresk, Midlothian

(6 m i l e s f r o m E d i n b u r g h )

SEND YOUR FOOD

REFORM FRIENDS A

COPY OF

THE V E G A N T R A D E LIST

in which are listed many hundreds of Vegan foods and other products, and the firms who make them. Wonderful value at 1/3 post free from the Hon. Secretary. 38 Stane Way. Ewell.

Surrey

Please support our advertisers and mention THE VEGAN to them. Printed by H. H . GREAVES LTD.. 106/110 Lordthip Lane. Earn Dulwich, London. S.E.I2.