THE VEGAN SOCIETY Founded November, 1944

ADVOCATES that man's food should be derived from fruits, nuts, vegetables and grains, and ENCOURAGF. ) the use of

alternatives to all products of animal origin.

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FROM T H E SECRETARY. R Y D A L LODGE, AMBLESIDE, W E S T M O R L A N D .

L O C A L V E C A N C R O U P S A N D SECRETARIES

LONDON.—Mr. D. Cross, , Hatch End, Middx. YORKSHIRE.—Mrs. H. Green, , Cross

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

Editor: G. ALLAN HENDERSON. R Y D A L LODGE. AMBLESIDE

Vol. V. SPRING, 1949 No. 1

EDITORIAL Emancipation from Animalism

IN. the minds of tfiose who have considered the subject, veganism-is usually regarded as being concerned with the freeing of

animals from man's cruelty and exploitation, without it being fully realised that this ought to be accompanied by a change of heart in his attitude towards the animals, which will enable him to be ultimately liberated from his present dependence on them. If the' creatures were freed from man's domination without this changb of heart, a similar unsatisfactory state of affairs is likely to develop again: whereas if the attitude of man were reformed, both man and the animals would be liberated.

The freedoms thereby available to man are numerous: no more anxiety over the quantity and condition of supplies of beef,' mutton, pork, fish and even whalemeat and horseflesh: no vexed question whether milk should be pasteurised or not to reduce the tuberculosis incidence: no need to use animal rennet to produce cheese : no more wondering whether the eggs he uses are sterile; or fertile, or come from the odious battery system, nor whether honey is producable in any quantity without theft and exploitation, There is, even at present, a superabundance of natural plant foods to, meet all the needs of mankind and ensure , a state of general well-being.

Other freedoms come into the categories of clothing, beddingi furnishings and general commodities for which furs, feathers, leather and other hides, silk, wool, bones, hair and bristle are now used. When man sincerely resolves to be independent of the animals for any of his requirements, adequate and entirely satis? factory alternatives will undoubtedly be made available to him now or eventually. No longer will there be need for vivisection, Vaccina-; fcion or other inoculations, while the control of pests, the keeping of animals as pets, the circus and the zoo will all be brought into correctr foCus. ;

The vegan movement is an historic one and completely without parallel in the world to-day. Let each of us be resolved 'to ;do • our utmost to-erisure its proper-development." • •!. >

2 THE VEGAN

FRUITS AND VEGETABLES By Lawrence Armstrong, New Zealand

Plants are the natural food-makers and it is the life in them that makes living food of the purest quality.

TH E three chief sources of food (meat, milk and bread) have bean analysed in turn and found incomplete in nutritive

value, but if we turn to the plant world we find all the elements necessary to support human life. Man appeared on earth late in its evolution, and about the same time there also appeared the fruit tree. I need not stress the fact how well this tallies with the Bible story, which placed our first parents in a garden, for science has also proved that man's place of origin was the Tropics, where fruits abound. T h e present ubiquitous abundance of fruit might well be regarded as Natures guidance to mankind.

T h e young child with appetite unspoiled, and the sick man tossing on the bed of pain, crave alike for the cooling and life-giving properties of fruit. No other food has this power of healing disease; no other food was destined by the Creator to take first place in the diet of mankind. The further we depart from Nature's combinations of food elements, as provided in fruit (anjd in raw vegetables), the more we shall be afflicted with the host of old and new diseases which daily puzzle the greatest physicians and surgeons of the civilised world.

Fruits Give Life Man is naturally a frugivorous animal who by habit has

become omnivorous. T o have life, we must cease devouring death. Nature will not tolerate dead foods in the human body. There comes a time when all our vital forces have been exhausted in the constant struggle to rid our system of the poisons generated by these lifeless substances, and so we fall victims to deadly disease.

Fruits are natural store-houses of the radio-active properties found in sunlight; they are exposed to the sun's rays for such a Ibng period during the ripening process that they become im-pregnated with the vitjal spark which sets in motion all the life forces of the human body. For this reason alone, fruit should be eaten freely every day, not as a mere accessory to a meal, but forming at least one complete meal in itself. Fruit juices should be used instead of water to quench thirst, for they contain only the purest distilled water, made in Nature's laboratory, and so dissolve away all the impurities found in the tissues of the human frame. So lavishly has fruit been distributed throughout the earth, and so great is its variety, that we can never grow tired of its beauty and fragrance; when other foods pj Jl, when we are weary, sick, or mentally discouraged, we turn to fruit, knowing that here alone may healing be found. Fruits exceed in food value all other parts

5 THE VEGAN

of plants. Cereals are valued for starch, fat and gluten; succulent fruits for their water, sugar, acids and salts, and nuts for their oils and protein.

Chemical Composition of Fruit One function of fruit is to keep the chemical balance in the

human body. T o be truly healthy, the blood stream must be alkaline. All other foods, with the exception of green vegetables, have a tendency to render the blood acid, and this in itself is the foundation of disease. The term " acidosis " is rather misleading, for if the body became really acid, death would immediately ensue. It is, therefore, essential that the bulk of our food should consist of ripe fruit and salad vegetables, for only thus can we be sure that the alkaline balance is being maintained.

The most valuable ingredient in all sweet fruits is q^form of sugar which must not be confused with ordinary cane sugar: this, combined with organic salts and vitamins, is the body's great source of energy and is the most economical means of supplying heat and vigour. This fruit sugar is alkaline in its effect, thus differing from refined white sugar, which is wholly acid-forming and totally devoid of vitamin content. Many people hold the erroneous idea that fruit is not a nourishing food, containing as it does very little pro-tein; but when it is considered that mother's milk, used by the child during its most vigorous period of growth, contains only 1.07% of protein, it will be readily seen how little the human body really requires. It is the organic salts that are so important; from these we obtain the Sodium, Potassium, Iron and Iodine necessary for healthy living, as well as the vitamins abundantly produced by the sun's rays. Food-science has also proved that the so-called acid fruits are the most valuable for promoting the alkalinity of the blood-stream; combined with other products found in the body, they form alkaline salts, and therefore lemons, oranges and pineapples should be used freely by all people suffering from acid conditions.

Vegetables These are a valuable addition to our diet, supplying the basis

of many satisfying and well-varied meals, but it cannot be too strongly emphasised that raw vegetables should always be used in preference to cooked ones, unless the teeth are not sound enough to chew the food properly. Many of the troubles experienced by those who first enter upon a raw diet are due to improper mastication, and, therefore, lightly steamed vegetables are better than raw ones for those who do not possess good teeth. Ideally, a raw salad should form one meal each day for everyone, because in salad vegetables we find sodium, potassium and iron in abundance, as well as vitamins and other organic salts.

The quantity of iodine required by the human body is so minute that it would appear negligible; yet, small as it is, the lack of it

4 THE VEGAN

brings about abnormal thyroid conditions, such as goitre, dull mentality, faulty heart action and even idiocy and blindness. This important mineral can be obtained from fruits and vegetables in quantities sufficient for the normal working of the thyroid gland.

• Iron, the Life-giver, without which the blood loses its red colour and can no longer convey oxygen to every cell in the body, exists in abundance in green vegetables, certain roots, including carrots and beets, as well as in fruits. W e should utilise the tops of carrots, turnips, etc., to obtain their iron as well as the popular spinach, lettuce and celery, perhaps the best balanced of all the vegetable foods. Potatoes baked in their jackets and pumpkin cooked with the rind should form the staple dish in place of meat. These foods are botk satisfying and alkaline in their reaction if used whole, and any%ther vegetables may be combined with them, particularly carrots and spinach.

Nuts and Dried Fruits Nuts are a very potent food, and should, therefore, be used in

moderation. Combined with green salads or fruits, their naturally acid-forming qualities are thus neutralised, and they become a very valuable and necessary food, the natural substitute for meat. Most vegetarians use nuts and nut products in excess, for it must be re-membered that the oil they contain makes them very hard to digest, and they are not to be recommended to any person with defective teeth. Finely grated on salads or dishes of fresh fruit, they are both nourishing and wholesome, but they are really a winter food and not So suitable for consumption in the hot seasons of the year.

Dried fruits are Nature's sweetmeats, and can well supply the place of bread. Children who crave some form of sugar should be given dates, figs or sultanas instead of the white sugar products so harmful to bone and teeth development. Chopped dates or raisins eaten with salad take the place of bread, and are excellent remedials for constipation. Raisins are full of organic iron, together with many valuable alkaline salts, and should form an important article of diet in every household: they will also appease the morbid craving, mistaken for genuine hunger, felt by those who first give up meat and begin a vegetarian diet.

Prunes and figs are Nature's laxatives, containing both iron and sodium, and constipation will be unknown amongst those who eat freely of them. They are better raw than cooked, but the juice of cooked prunes or figs may be given to very young children, in place of the countless drugs that are described as harmless laxative medicines. i-

By choosing a fruitarian or vegan diet, we may rest assured that we are living in accordance with natural law, and we must inevit-ably reap the reward in renewed health and vigour, as well as in an increase of our mental and spiritual powers.

5 THE VEGAN

EFFICIENCY AND KINDNESS • -By "S. Douglas Smith

KINDNESS and true efficiency are inseparable, yet many . who pride themselves on their kindness to animals or on their

love of efficiency are blind to the vast system of organised unkind' ness and inefficiency which their food habits support.

Sir John Orr has warned us that only by doubling food pro-duction can the rapidly growing world population escape starvation. Link this warning with the undeniable fact that a given area of land produces about ten times as much food when growing crops for human consumption as it does when producing meat and it becomes clear that we are being guilty of both unkindness and in-efficiency if we continue to use our land wastefully for "meat and daiiy-produce, merely to saitisfy selfish demands for a " higher " standard of feeding.

But the matter goes deeper than that, for our alleged concern for animal welfare and the prevention of cruelty is not worth much when most of the animals so protected are, in the end, only pre-served to be slaughtered and eaten by their kind friends. What sort of animal-lovers are they who, in the name of Agricultural Efficiency, part the young animal from its parents and deprive it of the .freedom to choose its own mate, to reair its own offspring, and ev.en to live if it be born an unwanted male ? What kind of efficiency is it to stimulate animals with overfeeding, with drugs ajid injections to convert them into milk-producing factories or egg machines so that their life is reduced, to a quarter, their suscepti-bility to disease doubled, and their constitution undermined ?

• Where is the kindness when, at the end of this enslavement to man's will, the animal is driven to the slaughter,- to make its last appearance on the animal-lover's dinner plate ?

It is not due to any threat of famine or to any danger of mal-nutrition that man, the animal-lover, reluctandy devours his late dumb friends, since the world's dietetic experts assert that meat is not essential to a healthy, vigorous life.

There is surely poetic justice in the fact that man himself is rapidly falling into die same condition of slavery as the beasts he has so long dominated. He is in danger of becoming " like dumb cattle, driven to market " and finally to atomic slaughter. But where there is still time for man to resist, cattle cannot.

The advocate of Efficiency, who is also a lover of animals and not merely, of their flesh, can do but one thing-—adopt the vegan way of life, the only sound foundation for that love of animals he professes, and for the efficient use of the land which alone can save man from starvation.

6 THE VEGAN

PROFESSOR SZEKELY'S VIEWS ON PROTEINS

T h e following are extracts from an article which appeared in the Winter issue of " The Cosmovitalist " —

" Foods of animal origin, such as milk, cheese and eggs, contain larger selection of animo'acids than do the plant foods, such as cereals, nuts, vegetable and fruit. It is not impossible for the body to adapt itself entirely to vegetable proteins, but for those who have been meat-eaters, a long period of transition is necessary, and even for life-long vegetarians there is a danger of deficiency unless milk, cheese and egg sources are included in the diet.

" Professor Szekely's views on the protein question are different both from orthodox authorities and from the vegans. Compared with the orthodox, he not only excludes flesh sources, but considers that much less protein is required, about 50 grams daily. Orthodox authorities would say as much as 70 grams. Professor Szekely considers—and here many naturopaths would agree—that too much protein intake is a serious source of bodily disorder.

" With the vegans, that is those vegetarians who exclude all foods of animal origin on humanitarian grounds, Professor Szekely's view differs ill 'hat he considers man's diet must be based on what is found in scientific practice to be necessary for vigorous health, and that in the very great majority of cases, except perhaps in old people, must include the first-class protein to be found in milk, eggs and cheese."

W e wrote to the Professor challenging the statement that animal proteins as found in milk, eggs and cheese, are necessary for vigor-ous health, and received this instructive and encouraging reply: —

" Dear Friend, Your highly interesting literature arrived, and I feel impelled to wish

you the greatest success in all your good works and worthy endeavours. Your Society is one of the strongholds of the international vegetarian movement.

According to biochemistry, vegetable proteins are not superior to animal proteins, nor are animal proteins superior to vegetable proteins. Instead, there are complete proteins which contain all the indispensable amino acids for the maintenance of the organism such as almonds, pea-nuts, butter nuts, soy beans, milk, cheese, eggs. There are also incom-plete proteins, which do not contain all the necessary amino acids for the maintenance of the organism; these are the proteins of the remainder of the vegetable kingdom.

Contemporary biochemistry, which does not belong to any of the many schools of vegetarianism, advocates a minimum of 50 grams of pure protein as a daily requirement, at least one-third of which should be complete protein.

Therefore, the vital question is not : animal or vegetable protein. The vital question is : the right quality and quantity of protein according to the above scientific requirements of contemporary biochemistry.

A satisfactory protein supply is perfectly possible for both a vegan and a lactovegetarian diet. Meat, of course, in view of its excessive uric acid, purin and other biochemically toxic substances, together with its deteriorating effect on the intestinal flora, is out of the question in a scientific diet system.

7 THE VEGAN

Consequently, my advice to both lactovegetarians and vegans is to be more tolerant of each other's views, and to co-operate in the common cause of the vegetarian movement instead of disputing, considering the fact that both dietetic systems are correct if they comply with the above scientific requirements:— and both.can be incorrect if they do not- In my medical practice, I use both systems of diet according to the individual case.

Allow me to close my letter with a quotation from Romain Rolland which appears in my " Cosmos, Man- and Society " — -

" Let us leave on one, side all that divides us, all our shades of thought—political, social, religious, philosophical! Every doctrine, be it scientific or religious—is subject to discussion. In its anxiety to bring about a unity of minds, doctrine destroys what it seeks to establish . . .

And, if we need a central principle on which to rest our action, let that suffice which consists in solidarity and mutual aid; shall I say, in communion' betwixt all living beings . . .

Let us unite all the spiritual forces of Life against the forces of death."

Fraternally, • EDMOND BORDEAUX SZEKELY."

W e thereupon wrote to the Professor as follows : —

1 " Thank you very much indeed for- your interesting letter, and I am glad that you have replied so fully to my enquiry, as, it settles quite definitely the scientific attitude towards protein values.

As a matter of fact, you misunderstood part of my letter, for I do not state that, scientifically, vegetable proteins are superior to the animal proteins. Ethically, of course, they are, and for that reason we select them entirely for our diet.

I had wondered whether you would like us to print part of your letter in a future issue of ' The Vegan,' but, on consideration, I feel it would be more helpful if you would kindly write us a short article on the efficiency of vegetable proteins. It would be helpful and encouraging to many of our readers. '

I enjoyed the quotation ffom Romain Rolland, and quite agree with the suggestion that there should be more 'co-operation in the common cause of the vegetarian movement Both vegetarian and vegan philo-sophies are ethlically based, but veganism is a definite attempt to recognise the sanctity of all life in its various relationships, and to model the individual human life accordingly."

and his reply reads thus : —

" I have received your letter and you have my permission to print all or any substantial part of my previous letter to you on the scientific attitude toward protein values.

. I am extremely busy on two important books;at the moment or I would gladly send you the article you request I shall attempt to send you such a general article in the not-too-distant future.

You have my best wishes in your good work, and; I look forward to the opportunity of speaking with you personally about our common interests. E .B .S ."

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8 THE VEGAN

THE PRACTICE OF VEGANISM IN DAILY LIFE By William V . Collier.

W H A T , one might ask, is Veganism ? T o me it is the constant effort to manifest the Sanctity of Life in every conscious

moment of my day, and if this article is written in a rather personal sense, I must ask the reader's indulgence, since whatever others may think, I can only express what I feel to be the meaning and practice of veganism.

First, we must consider Life itself. T o my mind, Life is God in whatever form it appears, and if it seems at times to be evil, this is due to wrong thinking and to the wrong practices of peoples through-out the ages. How, indeed, can we complain of nature red in tooth and claw so long as we ourselves kill animals and birds for food ? W h a t is the difference between a fox killing a hen and a man wringing a hen's neck ? A magpie will devour a nest of young birds: is that any worse than the killing of birds for food or sport or the cutting of a lamb's throat for food ? How can we possibly complain of the cruelty of animals to each other so long as slaughter-houses exist and vivisection continues ?

On the matter of milk and cheese, these can only be produced « by cruelty and bloodshed, and this is quite undeniable. Cheese must have a substance called rennet which is produced from the stomach of a calf. The unwanted bull calf i f taken from its mother, and if not reared for beef, is sold while still a few days old to be put into pies for human consumption. Thus anyone who partakes of milk and cheese is guilty of complicity in these horrors, and it is more than strange that so many people who describe themselves as humanitarians and also the bulk of vegetarians, can do so. A person might refuse to cat flesh as such, but can still enjoy cheese despite its animal content, and one might indeed ask whether this is logical.

All these points are, of course, well known to vegans, and I will endeavour to explain how I consider veganism can be lived in a practical way.

Because I cannot yet obtain satisfactory substitutes for leather or wool, that is no reason why I should use flesh or dairy produce until full veganism can be achieved. In our home we do not take any food or drink that comes from animal or bird, yet we were never better fed nor felt healthier. This step is within the reach of all of us, and should be our starting point. The leather and wool positions will solve themselves in the course of time, and it is im-portant to realise that a skin is a by-product which would not be available if flesh or milk were not used. If that position were reached, the price of skins would rise to a prohibitive level and substitutes for leather would soon become available.

/

9 THE VEGAN The world is in its present disastrous condition because of its

disregard for the Sanctity of Life. Everything that is derived from the Veil of Blood is sinful, and punishment will inevitably follow. It is truly but a short step from the slaughter-house to the battle-field, and the killing of men will not stop until we have ceased to destroy animals and birds. The more thoroughly we can exclude the word killing from our minds by deliberately refusing to take part in its practice, then our consciousness will assume a different hue and we will give out a purer Aura through which the evil things of life will not penetrate. W e will gradually but surely find our life experience elevated and our whole world will change. I would earnestly ask my readers to put this high principle into daily practice. It is Divine Law that we get what we give, and thus if at all times we keep giving out good, nothing but good can be received. By cleansing our own conscience we can help to purify the world's conscience and this can be our contribution towards bringing about the Kingdom of Heaven on Earth.

As you go about on your daily round, endeavour to realise that every natural thing you see is a manifestation of the God Life and that it should receive your full respect because it is sacred. If you can achieve this, you will find good flowing through your mifid, and it will help the world more than you can imagine. Endeavour to practise it: that is what I understand to be the duty and work of a vegan.

The basic Law of the Universe is Love. God is Love, and I would ask whether anyone can kill in a spirit of Love. Would those who take part in the slaughter of lambs be able to say that they did so in a spirit of Love ? Until Love is the predominating characteristic of our thoughts and actions, the world will never emerge from its present chaos and darkness. We have the- oppor-tunity as vegans to allow our light to shine eveiywhere, so let us go forth with these words emblazoned on our banners: Thou Shalt Not Kill. Let us live truly to this ideal and we shall gather many towards us aS we journey along. This is the most effective way to spread veganism.

PRELIMINARY A N N O U N C E M E N T Mr. and Mrs. EVERETT

of Castelmer, Kingston, Lewes, are moving to Four Winds, Buckleigh, Westward Ho! , N. Devon,

where they will welcome a few Vegetarian or Vegan Guests, under the capable management of Miss Southwell, at or before Whitsuntide.

The grounds contain sunken garden, lawns and walled kitchen garden with variety of fruits .and vegetables grown under compost methods. Brochure being prepared will be sent on application.

Telephone: Northam 252.,

10 THE VEGAN

WHY VEGANS SHOULD NOT USE SALT By Bernard Drake, B.Sc., A.M.I.E.E.

H E question whether vegans need more mineral salt than others was debated at the beginning of the vegan movement.

But as superstitions are liable to die hard, perhaps I may be par-doned for challenging the salt adherents by demonstrating purely on chemical and physiological grounds that, far from increasing their intake of mineral salt, vegans would be well advised to cut out such an unnatural article from their diet as far as they are able. I say this feelingly because I was one of those enthusiastic early vegans who, influenced by the advice then given, added a daily teaspoonful of neat salt to the diet. After fourteen months' trial, however, I relinquished this unnatural practice on account of its harmful effects. During the three years since that date I have been gradually eliminating from my diet any foods containing mineral salt, and have now reached the stage where I can honestly state that for the last six months I have not had a significant amount of mineral salt in any form, and am none the worse for it.

Now, it is claimed that sodium chloride (common salt) is neces-sary in the dietary because it is the substance from which the body has to form the hydrochloric acid of the gastric juice. But for what, may we ask, is the hydrochloric acid then required ? The answer is that the oxyntic, or acid-forming, glands of the stomach secrete acid for three purposes, namely:

First, the acid is necessary for converting the pepsinogen, derived from the numerous glands that secrete that substance, into the active enzyme pepsin which is then required as a constituent of the gastric juice for the first stage of digesting insoluble proteins and for dis-solving the protein envelopes of fat cells. Flesh and cheese, on account of their high protein content, will consequently require more acid than most foods of vegetable origin which contain far less protein. Flesh- and cheese-eaters may, therefore, find added salt an apparent dietetic advantage.

Second, the acid is necessary, not only as an essential in the enzyme action of pepsin, but in that of rennin also. Now, rennin is a stomach excretion that is required for curdling milk. Acid will, therefore, be required by consumers of cow's milk at first for the curdling of its protein, casinogen, into the flaky solid casein, and again when this latter product has to be further acted upon by the pepsin mentioned above. A dietary including mineral salt with which to manufacture acid may apparently again be not undesirable for those who use cow's milk.

Third, a certain amount of free hydrochloric acid may also be required to act as an antiseptic for killing bacteria swallowed with food. Since slaughterhouse and dairy-farm products are notorious

11 THE VEGAN

for high bacterial " counts," the necessity for this self-prqtectivc measure on the part of the'bodies of those who consume foods of animal origin is obvious. With vegans, however, free acid in the stomach would tend to be detrimental because acid neutralizes, and therefore destroys, the starch-splitting enzyme of the saliva, ptyalin. Salivary digestion, started in the mouth,- should not be thus promptly stopped in the stomach by free acid, for it is the first digestive stage of converting insoluble starches into a soluble form of sugar- (maltose), and should continue for a time in the top part of the stomach.

Starch, as a constituent of food is, we are aware, much criticised by certain food-reformers, but wheat is the proverbial staff of life, while many healthy people in the East live largely on whole (un-refined) rice, both of which staple foods are high in starch content. Starchy foods may well have gained a bad reputation from their present .over-consumption arising from the maltreatment of bread by those of our contemporaries who have yet to find the path to a finer way of living. Vegans can poi,nt a better path by helping to popularize the home-baking of bread, for in this way not only could mineral salt (and incidentally chalk) in bread be avoided, but many further benefits would be derived.

• This argument against salt has been based on purely non-moral grounds. Since, however, the testimony of vegans living without added salt undeniably demonstrates that whole foods of vegetable origin contain enough organic salts adequately' to cover the body's requirements, it is obviously unnecessary to sully the purity and health of the body with mineral salt, provided always that we do not transgress morally by feeding on the inhumane products of animal exploitation.

# * Jte % . A Re-assurance

We thank you for your letter . . . and can assure you that VESOP is produced entirely' from! vegetable origin. In the course of the com-plicated process and the concentration, a number of salts are formed in the liquid, some of which produce a salty taste. You will 'notice, if you read the labels, that we have indicated that there are salts in! it, i.e., that the various original salts which are in the raw material appear again in the concentrated extract. The law requiring a declaration of the ultimate ingredients is lesponsible for the description: " Hydrolised Protein and Salts."

We trust you will continue to use our VESOP in the same way as you have done in the past. "

VESOP PRODUCTS, LTD.

GOOD FOOD > Our Members, Walter and Amy Little, of Uplands, Winscombie,

Somerset, are able to supply compost-grown vegetables and.fruits to anyone desiring these. Kindly write direct for particulars.

12 THE VEGAN

K I N D N E S S A N D P E A C E

Many of those who talk about peace Are really not peacefully minded.

Many who " kindness to animals " preach T o cruelty must have been blinded.

Kindness in humans has very deep roots, 'Tis not merely sentimentality.

Something with true altruistic intent Is kindness in all its reality.

Those who for animals show disregard, By blindly ignoring their feelings,

Wil l sooner or later on humans pour scorn, And baser will grow all their dealings.

As long as so many find pleasure in sports W h e r e fox, stag and otter are hunted,

They cannot expect to stop killing in war By which higher senses are blunted.

If only we thought more in terms of goodwill, And helped beings lower and higher,

A sense of real kinship would be our reward : More folk to great things would aspire.

Instead of our craving for animal foods O f any description whatever,

W e ' d have to dispense with them once and for all: True kindness would be our endeavour.

M U R I E L E V A DRAKE.

August, 1948.

N O O T H E R W A Y Could we but see the pattern of our days,

W e would discern how devious are the ways By which we come to this, the present time, This place in life; and we should see the climb Our souls have made up through the years. W e should forget the hurts, the wanderings, the fears, T h e wastelands of our life and know That we could come no other way or grow

, Into our good without these steps our feet Found hard to take, our faith found hard to meet. T h e road of life winds on, and we like travellers go From turn to turn until we come to know The Truth that life is endless and that we Forever are inhabitants of all eternity.

MARTHA SMOCK.

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SPRING RECIPES By Margaret B. Rawls

AS vegans are entirely dependent on the vegetable kingdom for their food, it is extremely important that a great deal of it

should be eaten fresh and raw. Vegetables, however, which are •cooked with a small quantity of water in a pan with a tight-fitting lid lose very., little of their goodness. They should not boil too fast, and when they-are cooked nearly all the water will have been absorbed. For certain vegetables Waterless Pressure Cookers can be recommended.

Potatoes or root vegetables need not be peeled, but only scraped with a stiff brush and the decayed parts removed.

Nettles These make a useful green vegetable in spring, or a light savoury

if served on toast. Gloves should be worn to gather the young nettle tops and not more than two inches of stalk picked. Wash the netdes well in several lots of cold water, using a kitchen fork to move them. Lift from the water, allow to drain a little and then put them into a fairly thicks pan with no addeid water, but a small amount of fat. Cover the pan with a tight-fitting lid, bring to the boil and allow to simmer for about 25 minutes. Remove the lid and 'if 'there is much liquid allow to boil fast for a few minutes. Chop the nettles well and blend in a teaspoon or more of peanut butter or nut-cream. Add a small finely-chopped onion and flavour with Vesop or Yeastrel. Spinach may be cooked in the same way.

Mushroom Savouries ' 1 teacup mashed potatoes, £ lb. mushrooms, 1 tea-cup wholemeal breadcrumbs, 1 or 2 onions, 1 dessert-spoon flour, a generous amount of finely-chopped parsley, a little fat and Vesop.

Mejt the fat in a pan and fry the onions, finely chopped, to a light brown, add the mushrooms, peeled and cut into small pieces. Cover the pan and cook for a few minutes. Mix the flour with a litde vegetable stock or cold water and stir into the vegetables. Allow to boil and add the other ingredients. Form the mixture into shapes, roll in fine breadcrumbs and bake on a well-greased tin for 20-30 minutes.

Vegetable Pie i lb. carrots, $ lb. mushrooms, 1 large Spanish oiiion, 1 oz nut fat, 1 teaspoon' mixed herbs, 1 tablespoon wholemeal'flour, Vesop to taste.

Dice the carrots and cook in very little water until tender. Melt the fat and fry the chopped onion and the mushrooms, skinned and chopped. Arrange the vegetables in a pie idish and sprinkle

14 THE VEGAN

over the herbs, flour and Vesop. Cover with oatmeal pie-crust and bake about 30 minutes or until brown.

Oatmeal Crust 3 oz medium oatmeal, 3 oz wholemeal flour, 2-3 oz cooking fat.

Rub the fat into the flour and oatmeal. Mix to a firm paste with cold water, roll out on a floured board and use as required.

Curried Lentils \ lb. lentils, 1 large onion, 1 or 2 tomatoes, 1 dessert' spoon flour, 1 oz nut fat, 1 heaped teaspoon curry powder, Vesop. (If possible brown lentils should be used : they are again on sale in the shops.)

W e l l wash and carefully pick over the lentils, cover with cold water and soak about 12 hours. Put them on to boil and allow to simmer for two hours or until they are soft. If there is too much liquid, boil rapidly for a few minutes as they should be soft and fairly dry. Chop the onion; scald, skin and chop the tomato, fry both in the fat for a few minutes, then stir them into the lentils. Mix the flour and the curry powder to a paste with water or vegetable stock and add this to the lentil mixture. Allow to boil again and serve with green vegetables.

Marmalade Pudding 8 oz stale wholemeal breadcrusts, 1 tablespoon fat, 2 tablespoons marmalade, 2 tablespoons sugar.

Put the crusts into cold water and allow to soak for several hours. Drain off the water thoroughly to have the bread as dry as possible. Mash it well, add the fat, sugar and marmalade. Put the mixture into a greased dish and bake about 30 minutes.

Date Pudding 8 oz chopped dates, 4 oz wholemeal flour, 4 oz whole-meal breadcrumbs, 3 oz nut fat, ^ grated orange or lemon peel, a little thin nut-milk.

Rub the fat into the flour and breadcrumbs. Add the dates and peel, and sufficient liquid to form a fairly stiff mixture. Put into a greased basin and steam for 3 hours.

Half-Pay Pudding 4 oz breadcrumbs, 4 oz flour, 3 oz fat, 3 oz. sugar, 2 tablespoons treacle, 8 oz dried fruit (or less). Nearly i pint of nut-milk, £ teaspoon cinnamon, grated orange peel.

Mix all the ingredients together and steam for 3 to 4 hours. (All enquiries and suggestions on food preparation should be

addressed to Mrs. Rawls, at , Sale, Cheshire.)

15 THE VEGAN

THE VEGAN BABY BUREAU By Mrs. Kathleen V . Mayo

The Fruits of the Earth shall be the Vegan Child's Fare

THE Circle of our Baby Bureau now extends from New Zealand to' California, and I have heard that many of the

children who have been brought up on a mainly uncooked diet, in which raw fruits and salads predominate, are now becoming

.Fruitarians and choosing fruits and nuts for their basic food. These youngsters seem to be amazingly fit and appear to avoid all colds and childhood ailments. They seem full of vitality, and, in fact, the only complaint their parents make is that they never tire!

As many mothers have written to say that their children have gone off salads lately, I think it might help them to hear about other vegan children who, instead of green salads, prefer for their main meal fresh fruit salads and uncooked nut rissoles.

Now that fruit is more plentiful, this fare is easier to provide and quick to prepare. Thus, apart from the benefit to the children's health, it has a decided advantage to the mother in giving her more time and Opportunity to cope with her energetic family.

When toddlers and young school children have a fair amount: of fruit, their thirst decreases and they desire less drinks and seem to be satisfied with sips of fresh cold water. This means that, apart from wholemeal bread, practically all their diet is uncooked and our younger generation of vegans can readily be encouraged to adapt themselves to a fruitarian fare.

For those of us who are endeavouring to be self-supporting, this change of diet has certain implications and alters our gardening ideas. It means that our vegetable plots should be turned into fruit gardens and orchards; we ought to grow soft fruits, plant more fruit trees and on either side of the paths have a trellis of nut trees.

A few examples of fruit dishes enjoyed by children are given : 1. A' large sweet nut rissole (made with grated apple, ground

hazels, a little golden syrup and lemon juice) put in the centre of the plate arid surrounded by a circle consisting of two pears and two tomatoes cut into slices, two tangerines split into sections, and some washed sultanas.

1. For each child, cream together two mashed bananas, cover with two chopped apples, two large sliced tomatoes, add any fruit available, then sjprinkle with grated coconut cream.

3. Two large tomatoes stuffed with nut cream and raisins together with a generous fresh fruit salad.

4. Two grated apples, several soaked figs well chopped, cup of Vitanut Flakes, lemon juice, all mixed together and decorated with sections of tangerine or grapes.

16 THE VEGAN

5. Chopped melon, ripe dessert gooseberries, sliced pears, decor-ated with slices of tomatoes and dates: served with fruit sauce of equal quantities of olive oil, fresh orange juice and juice from soaked dried fruit.

T h e fruit should be arranged to make the dish look attractive and tempting as the first process of digestion is to please the eye and invite the appetite. These suggested dishes for the mid-day meal, with muesli for breakfast, and tomato sandwiches and/or soaked dried fruit with buttered wholemeal bread for " tea," seem to form an ideal fruitarian diet for children.

For growing children, excellent body-building properties are contained in milled nuts which assist delicate youngsters to gain weight, but to aid digestion they should always be combined with fresh fruit. Oranges, tomatoes, pineapples, peaches, grapes, cherries, plums, apples, pears, raspberries, blackberries, and straw-berries are all energy foods and alkaline-forming. They help to keep the body free from acids and give a child good health, physical fitness and that tireless energy which belongs to normal youth.

Some mothers who have recently become vegan are having to meet the problem of children's colds, and I would suggest that the best remedy is to keep the child warm and to give fresh fruit at all meals. Nature is thus relieved of the primary cause of the trouble and a healing soon begins. Congested tonsils, adenoids, colds and ear-ache are relieved by a diet of fresh fruits.

T h e following five-day elimination course for a five-year-old has been tried and found to be effective :

8 a.m.—Two oranges and one apple. 10 a.m.—Juice from two squeezed oranges.

Noon.—Large fresh fruit salad, followed by some grapes. 2 p.m.—Peach, pear or melon or dish of any ripe soft fruit

available. 4 p.m.—Salad of sliced tomatoes and chopped apples. 6 p.m.—Small glass of tomato juice.

T h e most stubborn cold will respond to this safe natural diet. (Kindly address all Baby Bureau correspondence direct to

" Braeside," Thornhill Road, Streetly, Sutton Coldfield —K.V .M.)

Point of View " Place a human baby at the dug of a cow, a goat, or an ass, as you

sometimes see them placed in semi-civilised countries, and what is it that you immediately feel? The sight is an offence to the eyes, a humiliation of our racial pride. W h y ? . . . W e know instantly that the baby cannot have been meant to take that milk, because it is a nobler creature than the goat and its body has tasks and feats to perform with its food which the kid has not. . . . Hence our sense of degradation and revolt-—feelings which some-how are not provoked when the milk reaches us in a bright glass bottle, or in a nice clean tin covered with printed matter—because all the degrading side of it is then hidden from our view."—A. M. LUDOVICI.

17 THE VEGAN

HORTI-VEGAN NOTES By Alec Martin

T H E daylight hours are lengthening, the sap is rising again and the earth is being reclothed in the fresh green mantle of

Spring. T o this green even the Eskimo turns, as he treks to the otherwise barren wastes, to eat his fill of the dwarf willow shoots; a strange diet for a people who, for the far greater part of the year, live upon raw flesh: an instinctive urge, presumably, to fulfil a natural law, and not one of deliberately, thought-out choice. Most likely, civilised man suppresses any such natural urge, for we do not find our meat-eating friends living exclusively upon salads for a short period each spring, unless, of course, they have fallen so low in health that they have lost faith in orthodoxy and are trying natural methods. This habit of the Eskimo is all the more striking because, however much we may dislike his raw-flesh diet, this is a complete natural one; the civilised cooked-flesh diet, coupled with all other " refinements," is quite unnatural and so would call for a much longer period upon willow shoots or from the greater range of green life of the temperate zone.

This green of vitality, so essential for the life of the soil and for all life upon this earth, is broken only where some major catastrophe has occurred and made a flaw in the green carpet: a flaw often due to the greed and thoughtlessness of man or when the soil has been exploited to the extent of causing deserts and dustbowls, or by the using of the best land for more houses, factories, arterial roads, and the like. The area available for cultivation continually shrinks, and the population to be fed increases. It is, therefore, all the more necessary to put back into the soil all waste products: that is, the products which have been used or are otherwise unusable. The term " waste" should only be applied when they are burned or washed out to sea.

Comparatively few people in the world are aware of this real problem of feeding an increasing population upon a failing soil, and even fewer are those drawing attention to the matter and suggest-ing a remedy. Of these, some command respect, even to the extent of being awarded a title or an honour, but such recognition seems to carry the proviso: " W e appreciate your findings and all the work you have done, but please don't be offended if we ignore what you say."

W e of The Vegan Society are of this small band "crying in the wilderness " and we have a great responsibility to create in our own litde piece of the wilderness a really fertile spot. For those in the larger towns and cities, the garden may be small or even non existent, and the problem of getting good, honest food is very real. Fortunately, the number of those living in the country willing to

18 THE VEGAN

supply some of the townspeople with surplus produce is increasing. This will enable town-dwellers to have the benefit of good food as fresh as transport will allow, and to those who have hitherto had to rely upon ordinary, wilted produce, the fresh food will be a revelation both to palate and general well-being.

But it would be as well, for the potential customer to know exactly by what method the food is produced, for it is certain that the more sensitive ones would not approve of some of the so-called natural, organic methods. It must be realised that the number of food-producers who are vegetarians is small and that those who are

.vegans, and do riot exploit the cow or goat or hen,-even smaller. W e can but hope that the time will soon come when a larger num-ber of the population will take a real interest in honest food from clean fertile soil, because, when a discerning people insist on the real thing, the demand must be met. Meanwhile a few determined pioneers are marking out the trail.

Another advocate of natural methods has recently been taken from us in the person of Dr. L. J. Picton. W e had a m6st charming and prompt reply from him to a letter asking for some information last summer, and we are thankful we wert? able to express to him

•our appreciation of his work. Sir Albert Howard and Dr. Picton, friends and associates, two active workers in the cause of Soil Fer-tility, will be sadly missed, but their pioneering efforts will live on and the more general adoption of their ideas will be their true reward.

(Vegans can assist one another greatly by an interchange of methods; ideas, experiments and.results. Please submit these direct •to Mr. Martin at " Bishop's Stortford, Herts.)

ON SECOND T H O U G H T S -If I had a farm of three acres

I suppose I might keep a cow, And maybe a. turkey or two, and some ducks,

Arid some chickens, anyhow— The ducks would be rather a bother

But the cow would be quite a dear, I would milk her night and morning.

And kill her once a year (Or her calf).

But perhaps, if I had three acres, I'd be better without her aid.

There might be more for MYSELF to eat If I made more use of the spade.

Potatoes, and apples, and onions, Delicious, you must allow.

I could lie in bed longer a-morning— I'm hanged if I'll \eep a cow!

L.M.D.

19 THE VEGAN

CORRESPONDENCE A Proposed Vegan Colony

I wonder whether any readers can put forward some practical ideas for the starting of a Vegan Colony, or several of these as the Movement grows-.

Personally I visualise some wealthy person who owns parkland or other private estate offering' a portion of it for the erection of brick or wooden bungalows, spaced sufficiently far apart to ensure quietness and privacy, and giving a generous piece of .ground round each dwelling for the growing of vegetables, fruits, and flowers on composted soil. The estate should prefer-ably be wooded in parts or have woods close at hand from which leaf-mould and leaves could be obtained to supplement the compost heaps. Enthusiastic gardeners could sell part of their produce at current prices to their more elderly neighbours, o r to those who had neither time nor aptitude for gardening. A screen of hedges or fruit trees should be grown round each garden to allow of sunbathing to be enjoyed peaceably.

Bearing our climate in mind, a warm sheltered spot would be best where the maximum sunshine would be obtained, not only for personal pleasure, but also for the growing of grapes, peaches and other of the less hardy fruits and vegetables.

It is, of course, fully realised that at the present" time there are many difficulties to be surmounted in obtaining permission to build houses, or, indeed, any kind of building, the more especially if such amenities as bath-room, electricity, gas and water are desired. If, however, a sufficient number of vegans were interested and a good situation decided on, lpcal enquiries could be made regarding the minimum and maximum requirements. If neither electricity nor gas were available, Calor Gas could be used for cooking and lighting—or even the old-fashioned paraffin oil.

To circumvent some of the regulations, " houses on wheels " might have to be used for the time being, even though this means dispensing with a bathroom and also having to be content with outdoor sanitation.

Further alternatives might be attempted. A fairly large house might, for example, be acquired if one were available in the right locality. This might be purchased by a vegan with some capital who could let out rooms, furn-ished or unfurnished, to others. There would, of course, either have to be a large garden available, or a piece of land where fruits and vegetables could be grown for all the occupants: an established fruit farm or market garden with a good-sized house attached would perhaps be the simplest solution.

If any readers are interested in any of these propositions will they be good enough to communicate with the Editor, who will forward their letters to the writer. J.S.Y., Whitstable.

b

An Australian on Wool ' Here, then, is the argument against wool. The fact that a splendid profit

is made out of a sheep's wool, in addition to the profit made out of its mutton, is one of the main factors causing the breeding of sheep. So long as the profit from the sale of wool continues, so long (quite apart from the question of the mutton) will sheep be bred. So thus every person who wears wool, equally with every person who eats mutton, is helping to keep going the breeding and killing of sheep, and also enriching the graziers and wool-producers, who are fighting very strenuously to keep out the wool sub-stitutes. What we have to do, is to purchase more and more wool substitutes . .. . the more we use, the sooner will we have the perfect substitute, and thus be enabled to do without the sheep's wool altogether.

The suggestion that shearing is a cause of relief is a mistake, for we have no indication that a sheep is distressed by its woollen coat. In any case, the sheep of to-day with its super-abundant wool growth, is the result of human

20 THE VEGAN

interference. The natural sheep used to grow just the correct quantity of wool for protection against the weather, but under scientific breeding of generations it has become a monstrosity—-a truly prolific wool-growing machine . . . Actually it is not the wool, but the loss of it, that tortures the sheep. Shorn sheep suffer extremely from cold . . . And of course there are other fearful sufferings which come upon sheep (and also upon all kinds of cattle) before the final murder in the slaughterhouse.

J.R., Melbourne.

Thirteen Years Ago T h e following letter appeared in " The Vegetarian N e w s " for March,

1936, and permission has been given to reprint it here.

N O D A I R Y P R O D U C E . O f recent years I have been more and more driven to wonder if we

vegetarians are being intellectually honest with ourselves. Let me make it plain that I am not thinking of those whose adherence to the movement is for purely dietetic reasons, but of those who, having heard the cry of the lesser brethren, can no longer be a party to their exploitation. From time to time articles querying the use of dairy produce appear in " The Vegetarian News," and each one has given a fresh turn to screw up my personal con-viction that except when unavoidable, in a friend's house or restaurant meal, milk and its derivatives were not for me.

I know well how difficult it is to label oneself an even more complete " faddist " than before and to deprive your perplexed hostess of the relief of finding that you will, after all, eat macaroni cheese! But I am sure it is a step worth taking. Absolute consistency is too rare a jewel for a man's hand to grasp, but surely we who advocate natural foods should be able to cut out the unnatural use (by adults especially) of the milk of other animals. Then as to cheese: are we sure that even in vegetarian restaurants a preparation from a calf's stomach is not finding its way to ours? My own alternatives to dairy produce thus far—I am at present a novice in the art of substitu-tion—are a nut butter, a vegetable margarine, slippery elm food, and lemon in tea.

I should be very glad to hear, either direct or through your own pages, from other members of the London Vegetarian Society wishful to forgo the use of dairy produce, and to hear, too, from any who defend its use except on grounds of custom and convenience. 24th February- 1936. M.Y.H., Crowborough.

DIARIES, P L E A S E ! %

London Vegan Group Fixtures Tuesday, 10th May, at 7.30 p.m.

Vegan Cookery Demonstration by Miss Mabel Simmons at the Attic Club, 144 High Holborn, W . C . I .

Tuesday, 24th May, from 7 to 10 p.m. Musical Evening and Social at the Conway Hall (small hall), Red Lion Square, W . C . I . Miss Annette Mills, the well-known artiste, will appear in person.

The Vegan Society—Preliminary Notice Saturday, 26th November, at 2.30 p.m.

Annual Conference on " Veganism and Agriculture" at Friends' House, London, N.W.I . The speakers will include Mr. Wilfred Wellock. Followed by tea and Annual General Meeting of the Society.

21 THE VEGAN MISCELLANEOUS ADVERTISEMENTS.

(Two lines. 4 / - : extra lines, 1 / 6 ea.; 20% allowed on /our consecutive issues.)

W H O L E W H E A T FLOUf^, grain, fruit, vegetables and seeds—grown with-out chemicals. Whole Food Society members (£1 initially, annual sub-scription 1 0 / 6 ) receive produce direct from organic growers. Dept. " K," Goosegreen Farm, Bridgwater, Somerset.

LEARN T O SPEAK A N D WRITE.—Lessons by visit or correspondence ( 5 / - ) : Classes (1 /6) .—Dorothy Matthews, B.A., London, N.W.3 . . PRImrose 5686.

" VEGAN RECIPES."—By Mrs. Fay K. Henderson. Appetising and Nutritious Fare without animal or dairy products. Revised Edition; price 2 / 8 , ready soon, from Rydal Lodge, Ambleside, Westmorland.

" V I T A L FACTS A B O U T F O O D S " Otto Carque. Clean copy urgently, required to purchase.—Johnstone, 30 West Park Cres., Leeds, 8..

KATHARINE; MACDONALD, D.P.Sc., Dietetist. Specialises " Kindness " in thought, word, deed. Postal advice. Health House, 6 Lansdowne Crescent, Kelvinbridge, Glasgow.

A L E X A N D E R JUICE E X T R A C T O R for sale, 50 / - .—Box 51, " T h e Vegan." -

FOR SALE.—Very small holding (less' than one acre) with tiny wooden' bungalow and caravan. Well established orchard. Suitable to couple

; with small income: in remote village. Only real country lovers need 1 apply. Income could be supplemented by selling produce. Vacant pos-

session autumn. Furnished.—Ritchie, Stradishall, nr. Newmarket, Suffolk. A N Y O N E interested in running vegan Guest House in Newquay, with

land waiting to grow own produce, please write Box-52; " T h e Vegan."

ESTABLISHMENTS CATERING FOR VEGANS.

CAMBRIDGE.—Colonic irrigation, massage, infra-red radiant heat, diets, etc.-one or two resident guest patients taken.—Mrs. E. Jepp (late Champneys)," 19B. Victoria Street. Tel. 2867.

LAKE DISTRICT.—Beck Allans and Rothay Bank, Grasmere, Attractive i * guest houses for invigorating, refreshing holidays.—Write: Isabel James.

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. 6? C. Send for new Brochure.

SCARBOROUGH.—Vegans welcomed in pr good residential district. Generous diet.—Miss V. Carr, .

SCOTLAND.—West Highland Coast. Vegans welcomed in private house in ! grand situation overlooking sea-loch. ' Donald and Muriel Crabb,

Tarbert, Argyll.

SURREY HILLS.—Vegetarian Country Club 700 ft. up, grand views and . walks. Cent. Htg., Garage. From £ 4 / 4 / 0 p.w. NO E X T R A S . Illus.

brochure.—Upwood House, Caterham. Tel. 3633.

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 HQls. Own produce. r

22 THE VEGAN

S O M E R S E T . — W h y not spend a happy, healthy holiday at Uplands, Vegan, Vegetarian and Food Reform Guest House, which is situated in a lovely position in own 16-acre composted fruit farm. Bread, cakes and biscuits homemade from 1 0 0 % wholewheat. N o chemicals used in either growth or preparation of food. Excellent centre for places of interest—Cheddar, Weston-S 'Mare , Wells, etc. Putting, Tennis, provided. Stamp for brochure to Amy Little, Uplands, Winscombe, Somerset. Tel . 2257.

W E S T G A T E - O N - S E A . — S m a l l Private Guest House. Opening 1st May. Entirely Vegetarian, also Vegan. No smoking. 1 min. Sands. From 4 gns. Full address in next issue. Meanwhile apply for particulars to Mrs. Arnaldi, London, N . W . 8 . Cunningham 4759.

NATURE CURE HOME X, HEALTH HYDRO Inveresk House, Inveresk, Midlothian

( 6 miles from Edinburgh) Treatments include: Fasting, Dietetics, Colonic Irrigation, Spinal Manipulation, Massage, Bergonie Therapy, Radiant Light and Heat, Baths, etc.

Dieting is on non-flesh food reform lines, sympathetic towards Vegan principles.

A fully qualified physician is in residence.

R Y D A L LODGE near AMBLESIDE, W E S T M O R L A N D

A Guest Centre where the Vegan principle is demonstrated, all food being free of animal produce.

High standard of comfort, service and catering. Special Cookery Courses, 30th April to 14th May.

Programme and Brochure on request. Open Always. Te l . : Ambleside 208.

B I N S T E A D H O U S E H O T E L (Adjoining Coif Course)

BINSTEAD. ISLE OF W I G H T Fragrant Himalayan Deodars and Lebanon Cedars surrounding six acres of Green Lawns. 3 6 acres Tropical Gardens and rare flowering shrubs gently sloping to the sea. Fruit Orchards and Vegetable Gardens entirely compost grown. A haven of shelter where mimosa, rhododendrons, camellias and roses bloom in winter. Delightful in summer. Ideal for week-ends. Only half hour from Portsmouth. Terms 3 i r -8 gns., according to room and season. S.A.E. Brochure.

'Phone: Ryde 2 1 5 2 .

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•I.

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