T H E VEGAN SOCIETY Founded November, 1944

A D V O C A T E S that man's food should be derived from fruits, nuts, vegetables and grains, and ENCOURAGES the use of

alternatives to all products of animal origin.

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T H E V E G A N Quarterly Journal of The Vegan Society

Editor: G. ALLAN HENDERSON, RYDAL LODGE, AMBLESIDE

Vol. VI. SUMMER, 1950 ' ' No. 2

EDITORIAL Tj 1 NTHUSIASM is a tremendous asset to any Cause and indeed

the progress and life-span of a Movement can be measured by the sincerity and the sustained zeal of its supporters and, parti' cularly, of its leaders.

Few Causes are blessed with a Wilberforce or a Nightingale (what wonderful names !) to steer them to their ultimate goals. By their personality, their genius and a selfless devotion, these characters eventually achieved their high ideals.

England has been described as the cradle of progressive move-ments, many of which persist in rather a static condition, due often to the fortuitous generosity of a few patrons. Periodically certain of these interests regain the limelight and a fresh outburst of zeal carries them forward. The enthusiasm, however, which accom-panies a new movement is remarkable for the fresh lease of life it so often engenders among many of its followers, although such enthusiasm frequently carries with it certain risks, not the least of which is a tendency to exaggerate the benefits that might accrue.

W e had this brought home to us recently in a discussion with an official of the Ministry of Agriculture, who observed that a great deal of harm was being done to the cause of organic hus-bandry through a tendency towards overstatement by many of its advocates. This official and his colleagues—scientists and others— were fully aware of the value of humus and the desirability of achieving a complete return, while deprecating the entirely in-organic methods that are being practised in some directions. The tendency to exaggerate the merits of composting has seemingly produced ridicule in certain quarters. Apart from the circumstance that compost methods vary considerably (with or without human waste, animal matter, activators and lime), there are important other factors which contribute to good husbandry in order to produce healthy and abundant crops. Not all compost gardeners are good gardeners, nor all compost crops free of disease or pests.

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Since,, however, the principle of composting is sound, practical experience will eventually demonstrate its potentialities and encourage others.

T h e same thought might indeed be applied to our own move-ment, although it cannot be too often expressed that veganism is based primarily on humane and ethical grounds. It is true that many, on-adopting a vegan diet, have derived health improvement; bu t t rue health is a balance depending on other factors besides food;,': Anxiety and overwork are deterrents, while decades of wrongrliving or certain orthodox medical treatments have the effect of unbalancing the constitution.

T h a t the vegan principle is sound and irrefutable is admitted by many. It leads to a satisfactory mode of living which would appeal to more people if they understood it. Since we do not follow an inspired leader, our Cause needs many sincere workers with enthusiasm and tact to acquaint others of the merits of veganism in its many facets.

* * * *

W h e n the vegan diet comes up for discussion, questions are certain to arise concerning proteins, vitamins and minerals, and therefore, although we are personally satisfied that our intake of these is adequate, it is- desirable to be conversant with those sub-jects. Articles in this issue will be helpful in this respect and perhaps lead on to a fuller study of human nutrition, in its per-sonal and universal aspects. Such a study will undoubtedly dis-close, in official and medical circles, an increasing advocacy of a more natural diet; a greater realisation that more and more food must be grown for direct human use, and a wider adoption of the maxim that " What simplest is, is best."

A N N U A L CONFERENCE A N D GENERAL MEETING

It has been decided to hold a Special Members' Conference this year at Friends' House on Saturday, November 11th, to be followed by the Annual General Meeting, and concluding with a Social evening until 9 p.m.

- W e hope that members will kindly note this date and make an earnest endeavour to be present as this is intended to be an oppor-tunity of meeting, other members and discussing together matters of importance to the Society. All members are invited to submit resolutions or topics for discussion, and the Committee will arrange for competent speakers to open each subject.

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THE MINERALS IN PLANT AND ANIMAL NUTRITION

By a Scottish M.A., M.D., D.P.H.

•HEN the nineteenth century closed, the nutrition of both plants and animals was considered to be much more simple

than we see it to-day. Water , proteins, fats and carbohydrates were supposed to sum up the requirements, with the addition of common salt. It was about this time, however, that the great German biochemist Bunge proclaimed the necessity of two minerals in addition: iron and calcium. It was a limitation of his greatness that he stated that these two, and only these two, were essential-. W e are to encounter the same limitation in the thought of many who followed Bunge : the tendency, of the scientist to consider his discoveries to be final, to have said the last word. But fortunately science as a whole is not so conservative, so dogmatic, as many of its individual followers tend to be, and out of its ranks arise men who query the finality of the dicta of the past, and open up new avenues of investigation and discovery.

T h e importance, however, of iodine had already been recog-nised. Sir Robert McCarrison, then District Medical Officer in India, made a practical contribution to the subject by demonstrating the mass importance of iodine in human pathology, especially in relation to the thyroid gland and goitre. Potassium and magnesium were also given a place. A little later, the blood experts. added copper and, almosf certainly, manganese.

A similar evolution was going on in plant nutrition. T h e land-mark of last century was again a German, Baron von Liebig, who put soil chemistry on a scientific basis by analyses that superseded guess-work.. T o him we owe a debt, both of gratitude and in-gratitude. For it was the same story over again : over-emphasis on nis own findings and dogmatic assertions about their finality that has hampered rather than helped plant physiologists ever since, and is only now beginning to be shaken. Wi th some of us now, Liebig's great triad, nitrogen, phosphorus and potassium, have come to be almost a byword for narrow unscientific bigotry. Analyses following on Liebig's method added the now well-known com-ponents of all vegetable, and perhaps all animal tissue, and their importance for the soil became obvious.

•To complete this historical sketch, the late Sir William Gowland Hopkins proclaimed the vital necessity for animal life of certain other factors which he called Accessory Food Substances, and to which his contemporary Funk gave the name Vitamins, a word that has passed into common speech. For nearly a quarter of a

Introduction

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century the vitamins have dominated food research, and again the tendency has been to emphasise the importance of the known, i.e., those which have beeh discovered and labelled, and almost to deny the possibility that others may play an equally vital part though still unrecognised in the laboratory.

O n e must mention here the established conception of the plant and animal body as a machine, gaining energy from food and expending it in the vital processes of Function, growth, repair and reproduction. T h e chemical unit of heat, the calorie, was found to be applicable to living processes, and elaborate methods were devised for its measurement. T h e calorie, too, has suffered over-emphasis. It was towards the end of this phase of scientific thought , a phase dominated by the laboratory chemist and too often by the inorganic chemist at that, that the first' signs of a new orientation in nutrition began to appear. I need do no more than refer to the great name of Sir Albert Howard in this connection. T h e problem was that neither was N P K soil chemistry delivering the goods in agriculture, nor was the calorie-cum-vitamin school of scientists achieving in human nutrition any real explanation of the low standard of health of even the prosperous classes in this country, much less contributing to its betterment. Howard found an important ally in McCarrison, who proclaimed the existence of unknown factors in animal health associated with the organic cultivation of foodstuffs. In the field of practical medicine, the late Dr . Lionel Picton, to whom tribute is beginning to be paid, announced, his faith that industrial feeding was bad feeding. How these three great men issued their challenge to the orthodox, in the Cheshire Medical Testament, is well known. They made nutri-tional history, that is, they made human history.

Like all pioneers in knowledge, they built on what had gone before, and not one of them, I am sure, would join in any petty decrying of the importance of previous work, or attempt to dis-credit the great names of the past, men who are not to be blamed if their immediate followers imputed a very unscientific finality to their discoveries.

Howard ' s work was a triumph of the inductive method. He began almost empirically, as science should, noting the exhaustion of soils and the increase in animal and plant diseases coupled with loss of fertility. He noted the success of time-honoured methods of husbandry in India, as Wrench and others had drawn attention to the same in China. The practical result was the Indore process of compost-making. Its almost world-wide adoption in a very short space of time is the best of all arguments for the soundness of his reasoning. T h e health of plant and farm animal were shown to be bound up with a healthy soil: it was an immediate corollary that the health of mankind is dependent in the same way.

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Though these views were unacceptable to many orthodox scientists in the Colleges of Agriculture and elsewhere, largely because of their preoccupation with quantity of yield rather than quality, and because the rather crude standard tests showed little

.or no difference between organically grown crops and crops forced by artificial fertilisers, nevertheless research in other branches of science was making a contribution that demanded recognition. Field agriculturists and forestry men were pointing to the ravages of soil erosion. A necessary factor in the rootlet mechanism of plants, the association of the mycorrhisa, had been shown by the late Dr. Rayner to depend on soil biology rather than soil chemistry. On a national scale, the introduction of a loaf that retained some at least of the natural envelope of the grain had led to a drop in the incidence of minor bowel diseases that could not be ignored by the medical profession. Soil macro-biologists had been re-discovering the earthworm whose importance Charles Darwin had pointed out a hundred years ago, as a silent preparer of soil for the uses of plant life.

Lastly, to choose among many others two examples that take us into the heart of our subject, reports were coming in from South Africa and Australia, as well as from parts of our own country, of soil deficiencies not previously scheduled with N, P, K, calcium and iron, of plant diseases consequent on these, and of animal diseases related to impoverished soil. This led to wider recognition of the important part played by minerals. Meantime, experimental research into the nutrition of laboratory animals, conducted with great exactitude, was placing these and especially trace minerals on the list of essential factors in metabolism.

All these trends are now powerfully converging on what we know as The Law of Return and on its practical application to agriculture. And equally they are pointing us away from the so-called purity of foodstuffs that obsessed a past generation of dieti-cians, and are leading us back to methods of preparation of the simples of diet that conserve all the factors of nourishment with which nature has endowed them.

Elements and Mineral Elements An element is, as it were, a self-contained unit in nature. The

elements existed before life existed. They are not chemical com-pounds, but are the primary units of such compounds; W e are accustomed to think of chemical substances as being formed, in the laboratory, in the soil, in the tissues of plants, in the bodies of animals. W e are even used to the idea of their synthesis in the chemical factory, a . conquest of matter that is rapidly being extended. But the, elements themselves defy analysis in the ordinary sense, as they defy synthesis. T o use the old-fashioned but not, I

6 THE VEGAN

trust , superseded, language, they were created as they are. They cannot be added to, or replaced if they are lost. On the other hand, though they may be lost to us by various agencies, they are in-destructible and for practical purposes unchangeable. I grant this statement appears to ignore something of modern atomic theory, bu t it is a fair statement of the practical position as regards every-day processes.

I shall confine myself to those elements which are \nown to be necessary to plant and animal life, and make a brief survey of them to lead, up to those we are particularly interested in, the minerals.

Spectroscopic methods have recently demonstrated a surpris-ingly large number of the elements, mostly minerals—even some of t he rare metals—in animal tissues. In vegetable matter, the range is different, but no less wide. I shall confine myself to those elements proved necessary to life. These are: —

Oxygen, hydrogen, nitrogen, carbon ; Sodium, potassium, magnesium ; Phosphorous, sulphur, chlorine ; Calcium, iron, copper, manganese, molybdenum ; Cobalt, zinc, nickel, boron ; Iodine, fluorine.

It may be objected that not all these have been proved necessary to all forms of life. For instance, boron has been proved for plants only, and cobalt for higher animals only. Again, it may be said that the list is incomplete, and so no doubt it is, with research going on into titanium (a very common and widespread mineral), selenium, rubidium, beryllium and vanadium. But this will serve as an introduction to the subject.

Of these elements, oxygen is the most abundant of all, and the possibility of its scarcity, or relative scarcity, is unthinkable. It is almost on a par with that plentiful compound—water—which, even in nutritional studies, we probably take too often for granted.

So with hydrogen, which is wherever water is. But the third of the most abundant and omnipresent elements,

nitrogen, does come definitely within the sphere of practical politics in the living world, not on account of its scarcity, but because of the restrictions the world of nature has placed on our use of this necessary building-stone. T h e supply of nitrogen in the atmos-phere may be taken as inexhaustible. But the limited methods by

• which this source may be drawn upon for the needful supply to growing things has placed the problem of nitrogen supply in the fo re f ron t of all studies of the bio-economics of our daily life.

Briefly, the higher forms of life, e.g., plants and animals, cannot make use of the atmospheric nitrogen directly, but only through the agency of lower forms. These are the nodule-forming organ-

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isms on the rootlets of leguminous and other plants, and also some other organisms that exist free in natural soil. Indirect sources of nitrogen are the dilute nitric acid in rain, the broken-down pro-ducts of plant and animal tissues (again a matter of bacterial action) and mineral deposits, the nitrates, which can be utilised by plants. Nitrates may be decomposed by bacterial agency into nitrites which are soluble and, like other nitrogenous compounds •not bound up in organic matter, are readily carried away by drain-age and may find their way into drinking water. Nitrites are poisonous to the higher animals, e.g., man, and cause changes in the red blood cells.

Sir Albert Howard and others have considered that chemical nitrates when added to the soil in an attempt to supply nitrogen cause deterioration in the plant proteins. If there is excess of nitrates in the soil, and few aerobic organisms, the anaerobic organisms are apt to convert the nitrates to the poisonous nitrites. Orthodox agriculturists seem to be agreed about the danger of adding nitrogenous manures in excess. T h e Organic School offers evidence that to supply inorganic nitrogen direct to the soil dis-courages, as it were, the free nitrifying bacteria, and leads to com-plete dependence on artificial manuring and so eventually to soil poverty and desert conditions. There is also experimental evidence that nitrates added to soil inhibit the formation of nitrifying nodules.

Though nitrogen is, strictly speaking, outside my subject-matter, I mention these facts to show that a relatively, inert element like nitrogen, and one that is vitally necessary to all forms of life, may, and often does, exist in such-a form as not to be available for the uses of living matter or, worse, to be actually detrimental to the soil and perhaps poisonous to animals. Also, nitrogen is the first example we shall encounter of a circulation in nature of an element that depends at one or more points on a biological process taking place in the living soil.

It will be noted below that one of the trace minerals, molyb-denum, is now believed to be essential to the well-being of some of the nitrifying bacteria*. So that here we have a trace mineral forming a vital link in the nitrogen cycle on which life depends. Another mineral, boron, is also associated in this process.

Carbon is also an indispensable component of living matter. Though carbon still exists in mineral deposits—a few diamonds here and there, some graphite, and a good deal combined as car-bonates and in coal and mineral oils—the fact must be permitted to startle us that carbon has almost ceased to be a mineral. For the purposes of plant and animal, the mineral deposits are safe deposits, locked deposits, and for practical purposes only the carbon that is in circulation from the tissues of plants, micro-organisms

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and animals, into the atmosphere and back again is of much use to life. This state of affairs is so nearly absolute that if this circula-tion of carbon were to be interfered with, all life would cease on this planet. Under the influence of sunlight the green-leaved plant by the agency of chlorophyll combines carbon from the air into sugars, starches and cellulose, and fur ther into proteins in its tissues. Animals cannot so combine carbon and must receive their carbon-containing compounds at second-hand from plants. Carbon is. returned to the air as C O a breathed out by plant, micro-organism, and animal alike ; and only the plant can recover this carbon. But some atmospheric carbon is returned to the soil by rain as carbonic acid. A n y flaw in the arrangement, such as a permanent smoke-pall covering these islands, would prevent the photo-synthesis of carbon by the green leaves, all plants would die off, and in a short time, estimated at twenty-five years, all life would cease.

W h e t h e r plants have any source of carbon food other than the atmospheric has not yet been ascertained. Yet some readers may have noted with interest Dr. Marian's experiments on Dartmoor i n combining carbon, as vegetable charcoal, with peat to produce a fertiliser. These results should be carefully received.

Ano the r interesting point in this connection is the discovery that the earthy mineral magnesium is intimately concerned in the ' building-up of chlorophyll in the green leaves of plants. It is; perhaps very significant that, though magnesium deficiency in soil, is very rare, it has been recorded in soil that had been consistently cropped without adding any animal manure. The mineral mag-nesium is therefore an important link in the carbon cycle.

(To be concluded)

THE VEGAN BABY BUREAU B y K A T H L E E N V . M A Y O

A mother writes from Auckland, New Zealand: " I have been an-abstainer from meat in my diet for about sixteen years, and some months ago decided to partake only of fruits, nuts, vegetables, and a small amount of cereal food-—with excellent results. Now 'we have a wee girl of two months, before whose coming I dropped all animal foods. As I am nursing her, no problem has yet arisen, but I want to give my little one the benefit of a body unassociated with animal products. I am therefore glad to be in touch with vegans, who have reared their children successfully on a-pure diet."

A vegan in Lancashire writes : " Thank you very much indeed for your-helpful letter and your booklet. My friend is very pleased with her baby's progress: she is now nine months old and is 19 lb. 6 oz. after being 6$ lb. at birth. She is very forward in every way, can walk round the play-pea holding the rails, and tries to imitate everything we do. At 8 a.m. she has prune or raisin juice with nut cream ; at one o'clock vegetable water and sieved vegetables with Nuto soup. At 5.30 she has tomato sieved with>

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nut cr^am, and about 10 p.m. orange juice or apple juice with nut cream. She bites raw carrot, apple and wholemeal rusks."

A mother of an eighteen-months-old baby writes: " My little girl is very well and always so happy and alert. She eats well and with e n j o y ment, her preference being definitely for raw foods—milled nuts, tomatoes, apples' and chopped greenstuff.

." For breakfast she has Allinson Baby Food with nut milk and grated apple or milled dried fruit. For lunch she has tomatoes, whole and raw, potatoes baked in their jackets, and any other vegetables, such as carrots, peas, parsnips, grated raw greenstuff or finely chopped salading ; grated pastry made with wholemeal flour, peanut butter and soya flour, slightly flavoured with Vecon ; then jelly made from carrageen and any fruit avail-able, apple, soaked dates, etc.

" For tea she has a tomato, lettuce sandwiches, a piece of cucumber, a crust from home-made wholemeal bread with margarine and black treacle, and sometimes a few raw fruits, strawberries, raspberries, etc., as available. I give her a piece of raw apple, at the end of every meal.

" She has drinks as often as desired between meals. These are made of the liquid from soaked dried fruit, or apple juice, obtained by grating "raw apple and squeezing through a muslin. I do not use citrus fruits as they do not grow in our climate, while they are picked unripe and may be grown with artificials. Our favourite drink is barley and apple juice: I grind the barley in a coffee mill and make barley water from the grounds."

A new enquiry comes from Glamorgan: " My husband and I are vege-tarians, but I am very interested in the whole question of food reform. I have been giving my babyv cows' milk, but have not been satisfied about this as it seems to be unnatural. So I would like your advice concerning changing over to nut milk made from nut cream. I have Dr. Pink's book, * Your Child and Diet,' but when I saw in ' The Messenger ' a review of your book, ' Aids. to a Vegan Diet for Children,' I felt sure this would help me. Please therefore send me one."

(Kindly address all Baby Bureau correspondence direct to The Orchard House, Mere Green Road, Sutton Coldfield.—K.V.M.)

T H E COMMITTEE 'S A C T I V E ! Mr. Frank Needham and Miss Audrey Salmon (already well known to

m a n y of our members) were married in the Spring. Their home is near Doncaster,

On June 16th, Mrs.' Sheila Johnstone, Leeds, presented her husband, Dr. Kenneth, with a son, Bruce, and both are doing extremely well.

We offer our congratulations and sincere good wishes to all concerned.

A C O R R E C T I O N We have received from Mr. A. H y Haffenden an appreciative letter

for the short review of his booklet, " The Graal: The Legend Scientific of Graalism," appearing in our Spring number, but he has drawn atten-tion to an error and an omission, both of which we are anxious to remedy.

The error was in stating that he has been a vegan for over thirty years: the truth is that he has been a vegetarian nearly all his life and a vegan for over thirteen years. A very good record indeed!

The omission was the name of the publishers. They are The C. W . Daniel Co., Ltd., Ashingdon, Rochford, Essex,, and we would take the opportunity of mentioning that we recently received from them Mr. Haffen-den's Tract 24, " The Death Delusion," the price of which is also 2s. 6d.

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"VITAL FACTS ABOUT FOODS" By Otto Carque

A Guide to Health and Longevity. Seventh Edition, published by Carque Natural Brands, South Pasadena, California.

r p H I S masterly work from the pen of the late Otto Carque, who suffered fatal injuries in a motor accident during 1934, has

passed from its third to its seventh edition under revision by his wife Lillian. Besides containing 200 wholesome recipes and menus and 250 complete analyses of foods, it also provides a wealth of information regarding the art of living, now so largely lost.

In Chapter 1, the author emphasises seven factors intimately connected with the normal growth and development of the human body—" sunlight, air, water, food, exercise, rest, and last, but not least, our attitude of mind." These factors are the subjects of separate chapters and, while nutrition is thoroughly analysed and discussed in the major part of the book, it is refreshing to find a balanced mind which devotes so much space to each of the other factors. Vegans would do well to bear these in mind, since by paying attention to the wider art of living, they may demonstrate their convictions to the world even more effectively by the building of healthy " whole " selves. Surely it is by an improved self that we best convince and change others. Many vegetarians are coming to believe in the undoubted t ru th of our ethical foundation, but still need to be convinced that veganism is a practicable way of life.

Chapter II, on Sunlight, reminds us of that mighty therapeutic agent t he sun, and how greater mortality occurs in narrow streets and on northern exposures. Elsewhere (page 90) it is recorded that sunlight is a valuable source of vitamin D, preventing rickets. In exposing the body to sunlight, it should be remembered that the ultra-violet, light which generates the vitamin is mainly lost in passing through ordinary window glass.

-In Chapter III, on the Importance of Fresh Air, we are reminded tha t " A man may live more than sixty days without food, and a f ew days without water, but when deprived of air or oxygen, he dies in a f ew minutes." This indicates how man abuses his system when windows remain closed, particularly in conjunction with the gas-fires, electric stoves and central heating of modern civilisation.

In discussing daily requirements of water in Chapter IV, it is pointed out that this depends principally on climate and occupation, bu t tha t water in its purest form is best taken from nature's own distillery, in the form of freshly-gathered compost-grown vege-tables and tree-ripened fruits. If these are taken in sufficiency, little desire for liquid is fe l t : it is only the consumption of meat and of other highly seasoned and concentrated foods which creates

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abnormal thirst. Mention might have been made of the highly, beneficial effect on the body of the regular external use of cold water ; a daily cold bath or shower is exhilarating, while the use of cold compresses in conjunction with dietetic measures produces spectacular improvement in health.

In Chapter V on Exercise and Rest, it is pointed out that exercise is nature's method of accelerating the circulation of the.' blood, thereby freeing the system of clogging waste and strengthen-ing the muscles; that without exercise the proper digestion of food, however wholesome, cannot take place. Adequate rest is also necessary for health because waste matter is mostly eliminated during rest and sleep—this should be taken near open windows or at least in good ventilation.

In Chapter V I on the Influence of Mind.on Health, the author says that mind is able to influence the health and action of the entire body " through the nervous regulation and control of the cellular and glandular secretions " ; that joyful emotions increase the assimilative powers of the body, while fear retards, delays and even temporarily inhibits the process of assimilation, even though we partake of the best foods.

Part I is concluded in a fur ther eight chapters by a review of various foodstuffs, their composition and importance in the human body, whilst the last three chapters are devoted to a consideration of the positive treatment of disease.

Practical dietetics and emphasis on the importance of an alkaline diet are dealt with in Part II. Much use is made of fruits, nuts, vegetables, pulses, including the soya -bean, other than in conjunc-tion with dairy produce. On page 145 the author states that " A food constituent • required in such limited amount as is protein is easily supplied by the various products of the vegetable kingdom." Bread-making, including unleavened breads, is fully discussed, also the preparation of .the soya bean; salad combinations and balanced menus are suggested, whilst in Chapter XX rational dietetic rules are propounded. There is a wealth of information for the earnest diet reformer.. In observing the emphasis laid on the importance of fruits, the English reader would do well to bear in mind that the book is written from California where these predominate and that in this colder more northern climate, whilst fruit is undoub-

. tedly health-giving, important and delicious, it is vegetables which grow here more freely and which should be placed first in order of importance of fresh foods. SHEILA JOHNSTONE.

W e are arranging to obtain several copies of this book from The States and will be pleased to pass them on to our readers at the cost of .12/6d. per copy, plus postage 6d. Remittances should , be sent to the Editor at Rydal Lodge, Ambleside. • ,

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MILK SUBSTITUTES IN TROPICAL COUNTRIES Lucius N I C H O L L S , C . M . G . , M . D . , B . C . , B . A .

Reprinted by the kind permission of the proprietors of " Food Manufacture ."

Throughout the greater part of the tropics and in many kinds north and south -of the tropical jbelt, little mil\ is available for the poorer classes. In this article the possibility of (making good this deficiency by means of sub-stitutes prepared from vegetable foodstuffs is discussed. The author is a

well'\nown authority on nutrition under tropical conditions.

What is a milk substitute ? W i t h the great advance in the knowledge of food and nutrition

during the past twenty-five years, it should not be difficult to pro-duce foods from cereals, pulses, oil seedsf or other plant products having sufficient nutritive values to be adequate substitutes for milk.

For any substitute to have wide use in the tropics the following properties are needed: —

(1) It must be agreeable to taste so that infants will take it readily.

(2) I t must be sufficiently digestible and nutritious so that a malnourished child will soon thrive upon it.

(3) It must be in the form of an easily emulsifiable powder which can be distributed in cheap containers.

. (4) It must be cheaper than cows' milk.

Composition of a substitute T h e composition may be based on the following approximate

composition of dry whole milk (per 100 grams): Protein - - - 26.00 g. Vitamin A - - - 1,4001.U. Fat . . . 26.00 g. Thiamine (Bi ) - - 0.3 mg. Carbohydra te - - 38.00 g. Riboflavin (B2) - - 1.5 mg. Calcium - - - 1.00 g. Niacin - - - 0.7 mg. Phosphorus - - - 0.75 g. Ascorbic Acid (C) - 6.0 mg. I ron . . . 0.60 mg. Vitamin D - - - 201 .U. T h e two difficulties are the incorporation of proteins of high

biological value and to a less extent the addition and stabilisation of vitamins.

Biological values of proteins T h e human body does not need the animo acids in exactly the

proportion in which they occur in cows' milk. T h e important amino acids are lysine, tryptophane and methionine. The proteins

t In the present-day world shortage of food it would be advantageous if t h e proteins of cheap oil cakes were processed for human consumption ; about 20 million tons of oil cake are produced yearly.

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of the human body are rich in lysine, and so are the proteins of eggs, meat and other foodstuffs of animal origin.

The protein of soya bean has a high biological value, mainly by virtue of its lysine content. It does not contain, however, as much methionine as is desirable. Maize is far too poor in lysine and tryptophane to be suitable as a main substitute for milk, but some fraction of maige might be used to increase the value in leucine. In some respects rice has high biological values. T h e bulk of a milk substitute might well be prepared from rice and soya bean.

The protein mass of all foods can be fractionated into separate . proteins having different amino acid composition. A protein of very high biological value might be obtained by the assembly of fractions obtained from the proteins of several seeds.

Past and present substitutes Throughout the ages the Chinese have used soya bean emul'

sions and curds precipitated from them as a milk substitute. A " soya mi lk" factory has been operating in Hong Kong

for several years, the emulsion of the beans being prepared under sanitary conditions and issued in hermetically sealed milk bottles. Several soya bean preparations have been placed on the American and European markets and successfully used for infants allergic to their mothers' milk or cows' milk.

In Italy and Germany, attempts have been made to find a milk substitute for infants and children. One, called Maltavena, was produced early in 1945 by Dr. Caprina, chemist to the Peroni brewery, Rome.. It consisted of an emulsion prepared from a cereal which had been malted. Later, malted soya bean was in-eluded as well as the cereal. The idea was taken up by a British

.medical unit working in Germany, and a modified product was used with considerable success in feeding infants and children.

In the department of biochemistry of the Indian Institute of Science, Bangalore, the soya bean has received most attention, but preparations from green gram. (Phaseolus aureus) and the ground-nut have also been the subject of experiment.

Future trends It is unlikely that milk will be replaced by any vegetable sub-

stitute in comparatively prosperous countries where cattle flourish, or that substitutes will be able to compete where milk has been largely used for many generations.

The competition over large areas of the tropics is not with milk, but with cereal foods, the best example being cereal paps which are used for the weaning of infants. These are far too rich in starch and have deficiencies in respect of proteins, several vitamins and minerals. A vegetable food reinforced with every-

14 THE VEGAN

thing in which cereal paps are deficient should be sufficiently widely acceptable to make a success of large-scale production, especially in those countries such as India where vegetarianism is a religious tenet among much of the population.

T h e problem needs the attention of chemical engineers experi-enced in food processing to set up pilot plants in which several tons of any promising foodstuff can be prepared so that there may be large-scale trial feeding among infants and school children.

WHOLESOME FOOD B y SHEILA M . JOHNSTONE

L 1 V E R Y day is a salad day in the healthy vegan household ! Some^take one salad daily, some two. A chopping board, a

sharp knife and a two-way grater are needed (unless the family and guests have their full complement of teeth and take their s'aladings whole, merely clean and grit-free). A two-way grater for roots is indispensable: " Tala " and " P i t m a n a r e now avail-able, the former priced Is. 2d. and the latter about double the price, but more robust and slightly larger. Compost-grown produce gathered f rom the garden immediately before use and above soil splashes is better not washed, but bought vegetables need to be thoroughly cleansed to remove any poisonous sprays and matter deposited by handling. Outside leaves should be used whenever possible as they have had most exposure to the sun : they should be finely shredded and mixed with the more tender hearts. The salad combination ought to be decided upon before vegetable pre-paration is begun. Scrub roots (do not peel) and wash greens. If the hand-staining varieties (e.g., onion, carrot) are prepared first' and the greens such as lettuce and cabbage last, the hands will be unstained at the end. Leafy greens clean the stains off the fingers, and much time is saved by avoiding scrubbing and scouring; the

.fingers remain smooth, suitable for delicate jobs such as sewing and mending.

If you are particular about using compost-grown vegetables, are you equally so about your bread? If you cannot grow and cannot purchase compost-grown vegetables, you can at least have bread made from compost-grown whole wheat, the flour, freshly stone-ground, being obtainable by post from Maurice Wood, Huby, nr. Leeds, and from The Dean's W a t e r Mill, Lindfield, Sussex. These are both coarsely ground flours; a very finely stone-ground, un-adulterated flour (though not, so far as is known, compost grown) is also obtainable by post from Earl Fitzwilliam Estates, Ltd., Wentr worth , Yorkshire, and can be used where a finer flour is needed

15 THE VEGAN

Most people make cakes for wholesomeness, but it is surprising that not all make bread. Yet more of it is eaten than cake and therefore it is more than ever important that it be " whole " and uncontaminated by extraneous ingredients such as alum, chalk, etc.

The following recipe based on one by Doris Grant is simple, requires no kneading, and some of the dough can be used to make cake or biscuits. This is especially helpful to those who use no baking powder or soda, etc., besides saving time.

Wholemeal Bread 3$-lb. stone-ground wholemeal flour, coarsely ground. 1 - l-oz. salt, or less according to view. i-oz. Barbados sugar. 2 pts. 4-oi. ( = 2 1/5 pts.) water at about blood heat (or 98° -

100°F.). 1-oz. yeast.

Mix flour and salt in a bowl in a warm place. Cream together sugar and yeast, and mix into it 4-ozs. warm water. Leave in a warm place for about five minutes to froth up. Have baking tins warmed, greased and floured. Make a hole in the flour, pour in 2 pints warm water, then yeast mixture. Mix fluids with wooden spoon and then mix into flour. The dough should be wetter than kneaded dough, but if it is too wet, mix in a little more flour. Spoon the dough into the tins, smooth and " dome " the tops and allow to rise for about twenty minutes. Experience will decide the t ime: if allowed to rise too much, a hole appears in the loaf : if too little, the bread is too heavy, but in any case this is a heavier and more satisfying loaf than any bought bread. It can also be made into dinner buns baked on a greased shelf or in greased patty tins. Bake at nearly pastry heat (400°F., Regulo 5 or Mainstat E) for about one hour for a full-sized loaf. Turn out and cool on a wire immediately.

If stored in an open crock, this loaf will keep ten days (cover-ing with a cloth encourages moulds). If not used to coarsely.-ground flour, use half coarse and half fine at first, increasing .the coarse later. This recipe is not suitable for finely-ground flour alone.

Date and Walnut Loaf One-third of the dough from above bread. i-lb. fat (Nutter, or Nutter and margarine). 1-lb. roughly chopped, stoned dates. 2-oz. chopped walnuts. J-lb. Barbados sugar.

Simply leave dough in the mixing bowl and pour in fat, pre-viously melted in a pan and mixed with the other ingredients. Mix thoroughly, pour into a.greased and floured loaf tin and put to rise for the same time as the bread. This is easily arranged by melting

16 THE VEGAN

t h e fa t and mixing the ingredients in a pan before mixing the bread dough.. The frui t loaf takes about 15-20 minutes longer to bake than a bread loaf of the same size and should be left in its tin to cool, then stored in a cake tin. It is delicious cut in thick slices with a little cashew nut butter, and it keeps for two or three weeks.

Instead of dates and walnuts, £-lb. currants, sultanas, or slightly soaked, cut-up prunes may be used; or a mixture of currants, raisins and a few cherries. One teaspoonful of mixed spice or cinnamon may be added if liked.

Oatmeal Biscuits f - lb . dough. 2'OZ. Quaker Oats or Scott's Porage Oats. 6-oi. medium oatmeal. 4-oz. fat (Nutter, or Nutter and margarine). 4-oi. Barbados sugar.

Leave behind dough from bread in mixing bowl to rise for 20-30 minutes. Pour over it melted fat, oats, oatmeal and sugar. Mix wi th a knife or the hands. If too sticky to manage, add a very little flour. Roll out on floured board and cut in fingers a good £-in. thick. Leave to rise on greased shelf for about 20 minutes. T h e more they rise, the less crisp and more spongy are the biscuits. Individual taste decides the amount of rising. Bake till golden b r o w n in a medium oven.

Ginger Shortbread 1 -lb. coarsely-milled flour. J-lb. Barbados sugar. |-lb. margarine. J-lb. milled nuts. 1 dessertspoon ground ginger.

R u b fat into dry ingredients and mould into three circles the size of a large saucer and nearly | - in . thick. Cut each radially into six portions and prick. Allow to stand and harden before baking (overnight if convenient). Remove from tin with knife when hot, and cool on wire.

Nut-spread 1 teacup milled nuts. 1 teacup breadcrumbs. 2 to 3-oz. margarine. 3 or 4 chopped tomatoes or 1 -lb. jar tomatoes home-

bottled by " dry " method. 1 teaspoon Yeastrel.

Melt the fat in a pan and mix in the remaining ingredients wi thout cooking. Pour into a dish to set for use as a spread or to serve with salads. The mixture may be rolled into balls in bread-crumbs and browned in the oven if required hot.

17 THE VEGAN

C O R R E S P O N D E N C E A Lively Liverpool Meeting

T h e following letter, written on 19th May by a member of the Com- • mittee of The Vegan Society, is self-explanatory. It was sent in an a t tempt to assure a doubting vegetarian of the practicability of the vegan way of life. A n assurance has since been received from Dr . Pink that he and Mrs . Pink have always been in agreement in their views on veganism and have not changed the attitude stated in his published works.

" Arising out of the discussion following the recent Liverpool Vegetarian Society meeting, I understand that some aspects of practical veganism have caused you perturbation, which I should like if possible to allay.

(a) I believe you stated that one of the ' highest officials of T h e Vegan Society * had become so ill by following the vegan diet that she had had to have raw liver injections and that now, far from being a vegan, is not a vegetarian either.* May I suggest that there are many factors contributing to our state of health besides diet—sunlight, air, water, exercise, rest and, not least, our attitude of mind—and that without a very intimate knowledge of a person's life it would be impossible to attribute the state of health t o the vegan diet. In any case one can be an unhealthy vegetarian or vegan through unreasonable and unbalanced feeding alone. It is a matter of great regret to me that so many vegetarians are obviously in a state of sub-health, when it lies within their power to demonstrate much more effectively to their fellows the principles for which they stand. Surely it is by an improved self, physically, morally and spiritually, that we best improve others.

(b) I also understand you said that you had it first hand from Mrs. Pink that none of the vegan mothers at Stonefield ever fed their babies and tha t the latter were fed on cow's milk for the first eight months. If this is so, why do I read in 'Mothe r , Child and D i e t ' (page 11) that in putting babies into three categories (i) those fed on cow's milk with bone broth, fish, etc., ( i i) those on Truby King formula milk with much fresh food and without flesh food, and (iii) those fed on vegetable milk, fresh fruit and other vege-table foods, Dr. P ink says that the second group is far ahead of the first and the third ahead of the second in standard of health, etc. However, Here again other factors such as happiness of home and parental relationship cannot be overlooked.

On page 58 of ' Y o u r Child and D i e t ' (2nd edition), Dr. Pink says: ' E v e n in the first month of life we have found babies able to assimilate the proteins from special nut creams which are now on the market ( the nuts are extremely finely divided). W e have learnt that these proteins, which used to be called " second-class " because they were considered difficult of assimila-tion, are by no means second-rate for human nutriment, because with a little practice the body easily learns to deal with them.'

On page 24 of his ' Foundations of Motherhood ' (4th revised edition), Dr. Pink says of the mother's diet : ' I myself think that the ideal diet excludes dairy produce. . , . '

I enclose a copy of Mrs. Mayo's ' Aids to a Vegan Diet for Children * which I hope may interest you. Her two children are fine examples of the principles which she propounds; no doubt you will be interested in the pictures of the other children also." SHEILA M. JOHNSTONE. Leeds.

* Since writing the above, I have spoken with " the official" to whom I expect you referred.- She assures me that she only accepted dairy produce when she was too ill-to provide vegan food for herself and that now she is emerging from her illness a firmer vegan than ever.' She has been back again on a vegan diet for some time now.

18 THE VEGAN

HORTI-VEGAN NOTES B y A L E C M A R T I N .

LETTER from John A. Tester of Hayes, Middlesex, touches upon many points which are problems for those with small

gardens, especially relating to compost and the utilisation of wastes. H e wr i tes : " Our own back garden is very small and I have always had it too crowded to make room for a compost heap. So I got into the habit of laying our house and garden wastes between the rows. This method is unsightly, but it works. For some six years I have grown tomatoes on the same patch in the same rows and positions, placing refuse between the rows and around the plants. For years the patch has not been dug, yet year by year the tomatoes were plentiful and mostly quite free from disease. This year, this patch is pu t down for salading for a change, and the winter lettuces, Arctic King, protected by glass till early April, are the finest and tastiest we have ever produced over the winter. They were set in a thick layer of decaying autumn elm leaves, and now, wh en we pull a lettuce, a whole lump of leafy earth comes up, always containing worms.

" I have heard say that fallen leaves are not much good, as they are, for compost; I can hardly believe it. . .

" T h e problem in this garden (another plot) is to make compost to cover it all. It will mean growing a definite compost crop, and for that I am wondering about using American Sweet Clover. Has any other of our members tried out this plant yet? This year I have interplanted our sprout rows with it as a first t ryou t , both wi th the idea of feeding the sprouts with nitrogen and for obtain-ing compost material."

The re is, no doubt, much to be found out about inter-cropping such as this; coupled with the use of such a crop for composting. A small, well-filled garden does not, in the normal way, produce a lot of compost material. In this connection he continues: " Have any of our readers discovered how to make a compost heap out of an intermittent supply of waste vegetation, in which weed seeds are really killed by the heat ? It is all very well to write in the literature, put a layer of this, then of that, and so on, and the whole will heat up to a temperature that will kill weed seeds. So it will. But in a small garden one gets a bit of greenery here, and a bit more later on. H o w can you build up a seed-killing compost heap f rom bits and pieces collected through a period of months? But, of course, i t may turn out preferable to have the weeds,'though that involves much more work in the garden. The compost heap built during 1949 was too dry all the summer, in spite of carrying many a bucketful of water to it. It is a curious thing that the literature usually stresses protecting the heap from too much wet.

19 THE VEGAN

My main difficulty is to get it wet enough. Is this the experience of other readers ?"

Certainly a goodly crop of problems. Last year was a dry year; no doubt, in a wet season and in areas of greater rainfall, protec-tion is needed, or the heap becomes a mess of purification. Prob-ably, in a dry area, the material should be chopped more finely; while in a wet area coarser material would assist drainage. T h e vogue now is the compost box or cage; but the making of heaps with sloping sides covered with a layer of earth has much to com-mend it, as suitable for both wet and dry situations.

W e feel sure that many readers have solved such problems as these in their own unique way and that Mr. Tester and others will appreciate the sharing of these experiences.

(Vegans can assist one another greatly. by an interchange of methods, ideas, experiments and results. These should be submitted direct to Mr. Alec Martin at , Bishop's Stortford, Herts.) .

H E A L T H ADVICE SERVICE W e are very pleased to be able to report a resumption of this

service, which previously was so much appreciated by a number of our readers. Mrs. Amy Little, S.R.N., S.C.M., who also holds the Brompton Hospital T.B. Certificate, and has considerable nature cure experience, has offered to deal with any queries that readers may care to submit. Kindly write direct to Mrs. Little at " Hillside," Chulmleigh, N. Devon, giving full details of your ailment, diet, etc., and state whether you are a member of our Society.

Q U E R Y : I suffer with nocturnal frequency, having to make three to five micturitions nightly for about seven years, and have had trouble-free occa-sions only following severe over-fatigue. No pain is experienced in passing water. I am 43 years old, and am a clerk. My diet has been lacto-vegetarian food reform since Easter, 1948, and vegan from February, 1950 (two meals daily). I have given myself two years' self-treatment by means of vigorous rub-down each morning with damp towel. Have not had Sitz baths as is recommended, I think, by Nature Cure because I have a cold reaction to cold water baths.

R E P L Y : I think that without doubt the cause of your trouble is exces-sive fluid intake. You do not state what your diet consists of, but as it is on food reform lines it most likely contains sufficient fluid for your daily need without the fluids taken as drinks. The primary work of the kidneys is to remove from the blood stream acid waste-end products, and if they have to spend a lot of time and energy in removing excess fluid, then their essential work is not done so well. I advise the cutting out of fluids as drinks if you feel you can. If not, cut down considerably and take only if you feel thirsty, and then only enough to quench thirst. Cut out common salt entirely —as well as being detrimental in other ways it creates a false thirst. If you are fo drink at all then take what fluid you feel you must have earlier in the day, and avoid anything to drink at all after about 5 p.m. The cutting out of fluids entirely would be the quickest and most effective way of curing your trouble, and you need have no fear at all that you would not be taking

20 THE VEGAN

sufficient intake if your diet contains plenty of raw vegetables (as salads) and fruit . Further, never wait to pass water ; attention should be given to this as soon as the need is felt.

Don ' t give up hope about cold baths^—they are a splendid thing, and a correct reaction can be got in time. Try again when the weather is warmer and after a quick rub down and dressing make movement by either walking or exercises or work requiring physical movement. Avoid being still, or depending on a fire for warmth after a cold bath.

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W O R K A N D A C C O M M O D A T I O N sought to enable wife and self, early forties, artistic tastes, to live in positive vegan atmosphere and grow own food. Some experience farm and other manual work.—Box 65, The

* Vegan. M A G I M I X (formerly Turmix). The marvellous electric kitchen machine.—

Details from G. A. Henderson, Rydal Lodge, Ambleside.

ESTABLISHMENTS CATERING FOR VEGANS. LAKE DISTRICT. Rothay Bank, Grasmere. Attractive guest house for

invigorating, refreshing holidays.—Write Isabel James. Tel. 134. P E N A R T H . — " Vegetarian Home," Rectory Road. Rest, change, relaxation.

Ideal situation. Pleasant holiday resort, overlooking sea. Attractive, . generous catering. Sun Lounge. H. & C. Send for new Brochure.

SURREY HILLS.—Vegetarian Country Club 700 feet up, grand views and walks. Central heating, garage. NO EXTRAS. Terms as in Illustrated Brochure.—Upwood House, Caterham. Tel. 3633.

ST. C A T H E R I N E ' 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.

N . DEVON.—Six vegetarian or vegan guests received in private country house overlooking Bideford Bay: Compost-grown fruit and vegetables;— Everett, Four Winds, Westward Ho! Tel. Northam 405.

KESWICK.—Highfield Vegetarian Guest House, The Heads, offers beautiful views ; varied food and friendly atmosphere.—Write Anne Horner. Tel. 508.

A M E R S H A M , BUCKS.—Food Reform Guest House in two acres garden and orchard, vegetarian and vegan meals, fruits and vegetables from garden. H . & C. in all bedrooms. Ideal for summer or winter holidays,

• quiet and restful. One hour London in lovely country situation..—Mr. and Mrs. J. H. Woolfrey, Arolyn, Stanley Hill Avenue, Amersham. Te l . : Amersham 1334.

21 THE VEGAN

What Strange Powers Did The Ancients Possess?

EVERY important discovery relating to mind power, sound thinking

and cause and effect, as applied to sell-advancement, was known centuries ago, before the masses could read and write. Much has been written about the wise men of old. A popular fallacy has it that their secrets of personal power and successful living were lost to the world. Knowledge of nature's laws, accumulated through the ages, is never lost. At times the great truths possessed by the sages were hidden from unscrupulous men in high places, but never destroyed.

Why Were Their Secrets Closely Guarded?

Only recently, as time is measured; not more than twenty generations ago, less than 1/100 of 1ft of the earth's people were . thought capable of receiving basic knowledge about the laws of life, for it is-an elementary truism that knowledge is power and that power cannot be entrusted to the ignorant and the unworthy. Wisdom is not readily attainable by the general public; nor recognized when right within reach. The average person absorbs a multitude of details about things, but goes through life without ever knowing where and how to acquire mastery ofthe fundamentals of the inner mind—that mysterious silent something which "whispers" to you from within.

Fundamental Laws of Nature Your habits, accomplishments and weaknesses are the effects of causes. Your thoughts and actions' are gov-erned by fundamental laws. Example:

The law of Compensation is as funda-mental as the laws of breathing, eat-ing and.sleeping. All fixed laws of nature are as fascinating to study as they are vital to understand for success in life. You can learn to find and follow every basic law of life. You can begin at any time to discover a whole new world of interesting truths. You can start at once to awaken your inner powers of self-understanding and self-advance-ment. You can learn from one of the world's oldest institutions, first known in America in 1694. Enjoying the high regardof hundredsof leaders, thinkers and teachers, the order is known as the Rosicrucian Brother-hood. Its complete name is the "Ancient and Mystical Order Rosae Cnicis," abbreviated by the initials "AMORC." The teachings of the Order are not sold, for it is not a com-mercial organisation, nor is it a religious sect. It is a non-profit frater-nity, a brotherhood in the true sense.

Not for General Distribution Sincere men and women, in search ot the truth —those who wish to fit in with the ways of the world—are invited to write for complimentary copy of the sealed booklet, "The Mastery of Life." It tells how to con-tact the librarian of the archives of AMORC for this- rare knowledge. This booklet is no t intended for general distribution; nor is it sent without request. It is therefore sug-gested that you write for your copy to Scribe V.A.Z.

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THE VEGAN

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23 THE VEGAN

H I L L S I D E , C H U L M L E I G H

Vegan Food Reform Centre in " Glorious Devon." Delight-ful position, lovely views. Well placed for " doing " Devon. Composted garden produce, home baking with 100% whole-wheat.—Brochure Amy Little, Hillside, Chulmleigh, N. Devon. Tel. 348.

SOYLAC (now called S.M.P.) An alternative to dairy produce in powder form. Suitable for making liquid milk or replacing eggs and milk in cooking and baking. Available only in 28-lb. tins, costing £1/19/8. —From G. A. Henderson, Rydal Lodge, Ambleside.

T R U T H A B O U T

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THE VEGAN

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I