T h e Vegan Society was f o u n d e d in N o v e m b e r 1944 Veganism is a way of living which exc ludes all forms of exploitation of, and cruelty to. the animal king-dom, and includes a reverence and compassion for all life. It appl ies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and en-courages the use of alternatives for all commodi t ies derived wholly or in part f rom animals. Veganism remembers man's re-sponsibi l i t ies to the earth and its resources and seeks to bring about a healthy soil and plant k ingdom and a proper use of the materials of the earth.

Pres'dent: Dr. Frey Ellis, 27 Links Road, Epsom, Surrey.

Deputy President: Mr. J. Sanderson.

Vice-Presidents: Mrs. E. Batt, Mrs. S. Coles, Mrs. M. Henderson. Dr. C. Nimmo, Miss W. Simmons. Miss M. Simmons, Mrs. E Shrigley, Dr. F. Wokes.

Secretary: Mrs. Louise Davis, London, S.E.12.

Treasurer: Mrs. Grace Smith (to whom ail subscriptions should be sent ) . Palmers Green, London, N.13.

Librar ian: Mr. W. H. C. Wright, . Enfield. Middx.

Committee: Mrs. Batt, Mr. H. Bonnie, Mrs. S. Coles. Mr. P. Dawes, Dr. F. Ellis, M-s. J. Fugeman. Miss T. Larkin, Mr. J Sanderson, Mrs. E. Shrigley. Mrs. G. Smith. Dr. F. Wokes. Mr. W. Wr ght.

M i n i m u m subsc r ip t i on , w h i c h i n -c l u d e s " T h e V e g a n " , 7 5 p per a n n u m ( a n d 2 7 l p for each add i -t i o n a l m e m b e r o f one f a m i l y a t same r e s i d e n c e ) ; 2 7 J p i f age u n d e r 1 8 ; payab le in January. L i f e M e m b e r s h i p , £ 1 0 . 5 0 .

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

The Editorial Board does not • necessarily agree with opinions

expressed by contributors to this m magazine.

EDITOR: Mr. John James, c / o 68 • Shaftesbury Avenue. London, • W.1. Tel; 01-437 2229. • Editorial Adviser: Mrs. Eva Batt.

Copy date: Please send letters and articles for publication to the Editor on 1st February, 1st

• May, 1st August, 1st November. Magazine Distribution Secretary:

Mrs. D. Hanson, Colchester. Essex.

ADVERTISING (depth given first): • Whole page 7 i " x 41" Half page 31" x 41" • Half page upright 7J" x 2 t V ' Quarter page 31" x 2? " Quarter page across 1 JJ" x 41" Eighth page 1 | J " x 3i%" I

Rates: Whole page, E10; Half page, £6; Quarter page, £3.50; • Eighth page, £2. • Outside back cover in single • colour 25% extra. Outside back • cover in two colours, 50% _ extra.

Discounts: 10% on four con-secutive insertions. •

CLASSIFIED ADVERTISING, Rate: • 1 l p per word (minimum 2Ep _ per insert ion). Cash with order •

Copy Date: Last day for ad- _ vertising fo- each issue—1st | February for March; 1st May for June; 1st August for | September; 1st November for December.

ADVERTISING MANAGER: P h l p " Dawes. , Caver- • sham. Reading, Berks. Tel: • 0734 475605. _

Advertisements must be in keep- ® ing with the principles of _ veganism. The Publishers reserve I the right to refuse any advertise-ment, or cancel any order with- | out explanation. Published quarterly. Annual sub- I script on 50p; single copies 12 lp including postaqe. obtainable | from the Secretary.

THE VEGAN SOCIETY Execut ive Commi t t ee Annua l Repor t 1970 The past year has been a steady one during which we have cele-brated the 25th anniversary of the founding of this Society and, like everyone, have been confronted with ever rising costs.

As in the past years we have held public meetings and co-operated with other societies in their activities.

The Society was represented at the 20th Congress of the Inter-national Vegetarian Union in Israel by Miss Larkin and Miss Hurnard.

We had a stall at the Animal's Fair in November and once again we are of the opinion that the two days spent there was well worth all the hard work involved. We were pleased to see Mr. and Mrs. Lake from North Wales who, with others, helped on the stall, and we should like to take this opportunity to thank all who helped with gifts or their time. Vegan foods, particularly savoury snacks, are a great help in introducing ourselves to people at affairs of this kind.

The 25th Annual General Meeting was followed by a Dinner Dance at the Cora Hotel. 100 people attended and enjoyed a social evening. Many congratulations were received from well-wishers.

In March a Living Without Cruelty Exhibition was held at Fair-field Hall, Croydon, when Malcolm Muggeridge publicly condemned Factory Farming. Some of our members helped with the sale of Plantmilk and were able to distribute vegan literature and discuss our way of life with visitors.

At the Alliance Hall in April, Mrs. Turnbull of the Lawson Tait Medical and Scientific Research Trust gave an interesting lecture on the Trust and the grants it has given to universities and scientists who could prove that their research work entirely excluded the use of animals. A number of laboratories had been re-equipped for the use of humane techniques and all animals dispensed with through the financial grants of the Lawson Tait Trust. Two hospitals receiving grants are Leeds Hospital and one department of St. Thomas' in London.

At the Vegetarian May Meetings in Bath, the Vegan Society was represented by Mrs. Batt and Mrs. Coles, both of whom were given opportunities to put the vegan viewpoint.

In June, Mr. Rober Taylor, M.P. for Crpydon North, gave a very encouraging speech when he opened a Garden Party on behalf of the S.E. London branch of the National Anti-Vivisection Society. Our secretary was there distributing vegan literature and answering' questions.

Dr. Ellis continues his work of clinical research into the health of vegetarians and vegans and has recently received another grant for this work. We are deeply indebted to him for all the time and effort spent on behalf of veganism.

Several of our members joined the Vegfam walk in May, we know of six but believe there were more, and it is interesting to know that all of the vegan walkers were among the 28—out of 110 starters

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— w h o completed the full 30 miles. In September, Mr. Lawrence Hills, Founder of the Henry Double-

day Research Association, gave an illustrated lecture on "Gardening Without Chemicals" and supplied veganic gardeners with much valuable information. He prophesied that within the next 30 years there would be a revolution in the eating habits of the nation and gave some novel tips on how to protect certain vegetables from insect pests.

The Committee have met 12 times during the year; by the courtesy of the Nature Cure Clinic, to whom we are indebted for the use of the room where we meet.

Membership. Sixty-seven new members have been enrolled during the year, so that the Society continues to expand, albeit slowly. It has not increased by this number for some members are lost every year for various reasons.

Literature. Four issues of "The Vegan" have been published and an effort is being made to produce a series of menus which wil l contain all the essential amino acids in approved proportions. Also a booklet on the weaning and rearing of babies is needed. Mr. Wright, with the help of Mrs. Keleny and Mrs. Howard is working on this.

Commodit ies. Several new synthetic leathers have been made available during the year and vegan footwear is now relatively easy .to find. Simulated kid gloves and wallets are also in the shops. A new edit ion of the Food Guide now renamed "The Vegan & Vegetarian Shoppers Guide"—has been completed and is available in a new Health Food Guide. It will be published in its own right in the New Year, by the Society in co-operation with The Vegetarian Society (U.K.) Ltd.

Personal Cards are now available from the secretary, and are issued to all members.

Library. A few new books have been donated and have been reviewed in "The Vegan". The number of borrowers has been dis-appoint ingly low, only about six books having been taken out during the year. Mr. Wright will welcome suggestions for increasing interest in this useful service to our members. A duplicated library list has been prepared for distribution.

Publicity. Veganism has been referred to in the National press and periodicals an increasing number of times this year—some-times only in the form of a warning though! We hope to be able to increase our publicity and other activities considerably this coming year, as far as funds wil l allow. An organiser to arrange lectures is urgently needed as it is felt that this side of the work could, and should be, greatly extended if we are to reach all those people likely to be interested in our way of life, it distresses us to think that there may be thousands of potential vegans around us who have never heard of us!

An advertisement, placed in a children's diary last year, was instrumental in getting us an invitation to address an audience in London consisting almost entirely of meat-eaters! We later learned that, after the lecture, heated discussions on the evils of meat and

3 milk production were continued until closing time in the hostelry next door to the lecture hall. We have hopefully renewed that ad-vertisement!

Several other talks on veganism have been given during the year by Mrs. Batt. Mr. Kenneth O'Brien speaks on Veganic Garden-ing and Mr. L. J. Cross frequently addresses meetings on behalf of the Plantmilk Society—as well as Mr. Arthur Ling. These are all vegan lectures of course.

The Executive Committee would like to take this opportunity to 1 thank all who help "behind the scenes". Two of these unseen

workers are Mrs. Hansen, your new Journal secretary, and our hon. auditor, Mr. Leacock.

We think we should also mention the husbands and wives of committee workers who are sometimes neglected; often very generous in allowing us the use of their typewriters, phones and other equipment; and always patient and understanding.

The Society could not have progressed as it has without the support and encouragement of our members, both moral and financial, we are particularly appreciative of subscriptions promptly renewed, and your kind donations from time to time.

Our sincere thanks to you all.

Minu tes of the 2 6 t h Annua l General Mee t i ng held at t he A l l iance Hal l , Wes tm ins te r , London, on Saturday,

28 th November , 1970 In the Chair: Mr. Jack Sanderson. Apologies: Dr Frey Ellis, Mr. F. Howard, Dr. F. Wokes. Members Present: 41. Chairman's Remarks: The Chairman opened the meeting by saying he regretted the absence of our President Dr. Ellis, but that this was due to the great amount of work in which he was engaged in the fields of nutritional research. Work which showed that vege-tarians and vegans could be at least as healthy as meat-eaters, indeed one insurance company was allowing vegetarians lower premiums on life insurance. Mr. Sanderson went on to say that as the Society was growing, more helpers were needed and he hoped that in the coming year more people will volunteer to serve in their own areas. Giving examples of the way in which this could be done he added that even those in remote areas could help by writing to their newspapers and radio pragrammes, sending recipes, etc. Minutes of Last Meeting: The minutes for 1969 were read by Mrs. Joan Fugeman and there being no matters arising were unanimously adopted, being proposed by Mrs. S. Coles and seconded by Mrs. S. Shrigley. Executive Committee's Report for 1969/70, was read by Mrs. Eva

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Batt, after which the Chairman asked for comment and questions from the floor. The question of simulated footwear raised a dis-cussion after a remark made by a member that rubber and plastic soles became slippery on wet roads. It was suggested that this complaint be sent to "The Vegan" for readers' comments. The report was moved for adoption by Mr. Philip Dawes, seconded by Mr. Harry Bonnie, the vote was unanimous. Treasurer's Report: Copies of the Statement of Account were ex-amined and the Treasurer gave a short summary of the year's income and expenditure, mentioning that there had been some losses on sale of investments and the 25th Anniversary Dinner. Mr. A. Ling raised the question of legacies and Mrs. Hansen stressed the importance of Deeds of Covenant. The Treasurer re-plied that there had been an increase in the recovery of tax from Covenants from £28 last year to £45 this year. The Treasurer was asked the names of the companies with whom the Society's money was invested. Mrs. Smith gave these as: The Reed Group, I.P.C., Abadare Holdings, Walkers Oil, British Oxygen and Dunlop. Election of Officers and Commitee: The President, Deputy Presi-dent and Vice-President were willing to stand for re-election and were proposed by Mr. P. Dawes, seconded by Mr. A. Ling; the Motion was carried unanimously. Treasurer: Mrs. Grace Smith was willing to stand again for re-election but stated that if anyone at this meeting was willing to stand for nomination in her place she would relinquish her post as the extra amount of work was more than she could easily deal with. There being no offers for this position, it was proposed by Mrs. Batt and seconded by Mrs. Coles that Mrs. Smith be re-elected as Treasurer. The Motion was carried. Editor: Nominations: Mr. Jack Sanderson: Mr. Philip Dawes.

The Chairman stated that he, as Editor, was willing to stand for re-election but there had been a misunderstanding between himself and the Committee and the statement he had made at the September meeting of the Committee had been misinterpreted, and Mr. Dawes was proposed by the Committee as Editor. Mr. Sander-son remarked that now his family affairs were settled, he had very much more time to devote to the Editorship of the "Vegan" and proposed that "The Vegan should be edited twice a year by himself and twice a year by Mr. Dawes"; suggesting that Mr. Dawes edit the Spring and Summer editions and Mr. Sanderson edit the Autumn and Winter issues. The Chairman then invited comments from the meeting.

For the election of Editor the Chairman vacated the Chair in favour of Mrs. G. Smith.

Invited to give his ideas for the Journal, Mr. Dawes said he thought that a more modern design would help him in increasing the advertising—on which he has been working—and also, help to get "The Vegan" into more shops and possibly bookstalls, thus enhancing the activities of the Society and veganism. It was essen-tial, he said, for several reasons, that the Journal be published on time. Mrs. Batt explained that the loss of revenue (from advertisers)

5 and the extra cost involved when the Journal was overdue, was what had been concerning the committee when they asked Mr. Dawes if he would be prepared to take over the editorship.

After some discussion Mr. Sanderson's proposal for two editors was accepted, seconded by Mrs. Janaway and unanimously carried. Committee: The five remaining members of the retiring committee were all willing to stand for re-election and were nominated by Miss M. Simmons, seconded by Mrs. Coles, and carried. Audior: It was proposed by Mrs. Batt and seconded by Mrs. Coles that Mr. T. E. Leacock be re-elected auditor. This was carried unanimously and the Chairman expressed thanks to Mr. Leacock for his valuable service during the year. Membership Subscriptions: The Chairman stated that the committee considered that in view of the rising cost of printing etc., the annual subscription for membership of the Society be raised to £1.25. The proposal was then opened for discussion. One member thought that the subscription rate could be increased to £1.50. After further discussion it was the opinion of the meeting that the former sug-gestion (£1.25) be adopted. It was proposed by Mr. Dawes and seconded by Mr. Corby that "the annual membership subscription be raised to £1.25". The vote was carried unanimously.

In the matter of reduced rates for Juniors (under 18) and more than one member at the same address, it was decided to make this proportionate, i.e. 62£p. Mrs. Howard asked that full time students be included in the reduced rate group. This was agreed. Mrs. Bait explained that the Rule^ of the Society made it clear that anyone wishing to remain a member but unable to meet the cost of subscriptions could continue at a reduced rate. It was agreed that a reminder to this effect be included on the new Sub-scription Renewal Forms. The members p-ssent were unanimously agreed on all these points. It was further agreed that the rate for Life Members remain at £10.50 for a further 12 months but should be reviewed at the next A.G.M.

A.O.B. The organisation of groups in other parts was discussed and Mr. Howard had signified his willingness to undertake this. His help was accepted with appreciation.

Mrs. Coles asked that a letter be sent to Dr. Wokes who was indisposed, regretting his absence from the meeting and showing appreciation for the work he had done for the Society.

After thanking Mr. Sanderson for Chairing the meeting, Mrs. Batt made a few announcements and the Chairman closed the business meeting at 4.30.

Refreshments followed when home-made bread and other foods were greatly enjoyed. Several people had come long distances to attend and this opportunity to get together was thoroughly appreci-ated as were the stalls of literature, Plantmilk products and vegan cosmetics. Many questions were asked and quite a few problems discussed (and some solved) during this social hour. J.F.

6

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Footwear % News

by Eva Ba t t

One reason usually given for the delay in using poromerics for children's shoes is, we understand, the cost. Also the good simulated leathers wear too well. Mothers, we are told, are unhappy if shoes are "grown out of" before they are worn out. For this reason also manufacturers in this country feel that parents are not yet prepared to accept these alternatives for their children.

At last we have news of some children's shoes in a well-known, easily available brand. The Dolcis shops can supply the following for Infants:

Jeanette 61 00608 T bar style with stitched vamp in Black £1.99. Jill 61 00515 Tab bar shoe in Black £1.85. Jill 61 30515 Tab bar shoe in Red £1.85. Julia 61 30609 T bar shoe in simulated lizard, in Red £1.99. Julia 61 60609 T bar shoe in simulated lizard in Taupe

£1.99. Julia 61 90609 T bar shoe in simulated lizard in White

£1.99. In Girls Shoes:

Rowena 65 05829 Candice Candice Chloe Bridget Bridget Bridget Stevie

65 05830 65 35830 65 05835 65 15832 65 35832 65 95832 65 05904

Tab court with buckle. Black £2.49. Silver piped court. Black £2.49. Silver piped court. Red £2.49. Tab court, Silver trim. Black £2.49. Tab court, cut-out trim. Tan £2.49. Tab court, cut-out trim. Red ' £2.49. Tab court, cut-out trim. White £2.49. 3 eyelet tie shoe. Black £2.99.

One shoe for smaller children currently in the Curtess shops is C2221, but not, unfortunately in the top grade range of materials.

In branches of Hilton's there were several styles in lace or bar for the 4's to 10's. Also a calf length zip bootee, warmly lined in Red or Tan for £2 in sizes 7-12,

There are also many styles for ladies in the Dolcis range which contain no leather and these include certain models from the following ranges: Rave, Lynette, Pegasus, Fleet (3 eyelet t ie), Flint (5 eyelet Derby tie), Alseno, Galaxy, Arlette and Gordina evening shoes and Arabon and Chic boots: Somervell Bros., the makers of 'K' shoes, have kindly sent us a list of forty-eight styles of ladies shoes and sandals, all of which are available in several shades and finishes. Space prevents us from listing them all in detail, but as quality vegan shoes in 'D' fittings are often more difficult to /find we include those in the Lady X range (all "D" fitting) which have uppers of Kaylin or the new Softee

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Kaylin poromeric material. NICOLE style in Tan and White 'Kaylin'. NICOLE style in Black, Brown, Blue and White or Off White

'Softee Kaylin'. RUBY style in Off White 'Kaylin' or Brown 'Softee Kaylin'. ADELE style in Black Patent and Tan Cobra 'Kaylin'. ADELE style in Blue Patent and White Cobra 'Kaylin'. FENELLA style in Black, Blue or Off White Crinkled Shiny 'Kaylin'. PRISCILLA II style in Black or Blue Patent 'Kaylin'.

New materials continue to appear at the trade shows with en-couraging frequency, particularly poromeric linings. TAURON is such a one. Permeable, with the ability to absorb and transmit foot moisture and thus ensure foot comfort. No longer need we hear that pathetic little cry "But plastic shoes are so hot\"

Remember Melloroid and Mellvina? Now from the same manu-facturer—MELLVAIR. Various grades of this fashion material can be seen currently in ladies' boots, handbags and clothing. It is very fine, pliable, adaptable and has 'give' for comfort. We shall be hearing much more about this one.

CUSHLON is a new foam-backed nylon lining and CIRRON is another high absorbency, permeable shoe lining.

Calf grade CLARINO is now well established and an interesting development is a new 'Softee' grade of this poromeric upper material. It is unlikely to be generally available for a month or two but there is a range, of 'Young Londoner' Casual shoes in this material due in the shops shortly.

Ask to see DENVER, GEORGIA, KANSAS, or WICKHAM. Prices are f rom £3.99 to £4.49 and they come in Beige, Tan, White, Black, Brown and several combinations of these colours. All entirely with-out leather in Softee Clarino.

Our congratulations on the engagement of Chris Phillips and Christine Wallacy, and every good wish for their future happiness.

L I B R A R I A N Our .Librarian, Mr. William

Wright, 25 Burnham Close, Enfield, Middlesex, will be pleased to send a list of books we have available (upon receipt of a stamped addressed enve-lope) and may be able to help those who require special books.

The N e w Sty le M A G A Z I N E

We hope you find the new design and layout pleasing, please let us know what your impressions are—either good or otherwise.

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Man-made food by Prof. A r n o l d Spicer In the old and new testament and in other religious concepts the prophet was held in high esteem. The man who prophesies today in our fast changing world often attracts disrepute since his predic-tions tend to fall widely off the mark. So many well known men— too long a list to mention—predicted starvation for the 1960's and 1970's and the 1980's and time and again has the ingenuity of men using the resources at his disposal prevented the worst from happening.

I remember one of our great nutritionists, Lord Boyd Orr, whom Lord Richie-Calder mentioned yesterday, so often predicting doom, even forecasting that by 1960 Australia would be a food importing country, and I listened to Lord Richie-Calder and his misgivings yesterday. Yet I believe that these men are right in stirring our emotions and conscience. It is only by placing before us a picture of the world that could be if we are complacent that makes us try twice or three times as hard and in the end succeed.

For that reason I feel sure that in spite of the doubling of the world population by the year 2000, scientists and technologists will rise nobly to the challenge and provide a satisfactory answer to the world food problem. The only criterion that could prevent us as I said before would be complacency, but our strong sense of responsibility towards our fellow men of whatever country, what-ever creed and whatever colour is, I hope, making us immune against this malady.

To provide the right quality and quantity of food for countries with wildly different climate and conditions and for people with such diverse taboos and food habits is indeed a formidable task for which no one, however brilliant, could provide an answer. The self-righteous little country doctor who believes that his pill and only his pill is best is a mistaken ideologist and few of us, if any I hope, subscribe to his philosophy.

We can learn a good deal from the work of Professor Skrim-shaw—now the head of the department of food science and tech-nology of the M.l.T.—which he and his team are undertaking in South America, from the experience of Swedish and British workers in Abyssinia and from the papers of men like Dr. Arnold Bender on the nutritional problems of developing countries, not to see the solution to their food problems the way we would like to see them but to include now into our thinking the dietary habits of our fellow men.

A great deal of mistakes in the past could have been prevented had we been more circumspect of local custom, had we worked alongside such custom rather than ignoring it.

Protein isolates from Soya Bean and Oilseeds are beginning to play an important part and could play a more important part in future, and now the time has arrived to add to this list the real

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newcomers in the field of Nutrition, the single and multicell proteins. Maybe they are not so new, or maybe some are not so new, but what is new is the carbon source in the nutrient broth in the form of hydrocarbon and the very considerable improvement in the economy of production and the nutritional qualities of the end-product. Two types have been subjected to intensive research studies, one using bacteria as the micro-organism for conversion and one using yeasts. It would be fair to state that bacterial con-versions are still beset by a number of problems, toxicological factors being the outstanding one among them. We appreciate that once these problems have been overcome, and only time will show whether they can—then bacteria can give us foods of very high protein content, in some instances as high as 80%. We must look though, at the difference between crude protein figures pre-sently quoted namely nitrogen x 6.25 and amino nitrogen, the only " n " nitrogen source nutritionally useful for men and the non-ruminant animal, and amino nitrogen could be only 50 or 60% of the total protein. The rest could be R.N.A. and D.N.A. which are very high in bacteria because of their very fast growth rate as high as 15-18% and undesirable material are present in their cell wall. A very formidable problem for the manufacture is the very small size of the organism, only 1-5 microme which presents a very diff icult separation task, quite apart from the cleaning-up pro-cedure of the biomass from the hydrocarbon nutrient which is costly and not uncomplicated. Yeasts have been employed for a considerable time as fodder yeasts, but were grown on carbo-hydrate substrates. B.P. pioneered hydrocarbon as nutrient in the substrate and produced a yeast with a crude protein content of 55-65% and with slower growth rates than bacteria they have a nucleic acid content of up to 10%. Though larger in size than bacter ia when dried again, they produce an amorphous powder with no structural properties.

From my own laboratories we have just announced the com-plet ion of the research stage of our fungal protein coded A 3/5 after 5 years of hard and consistent effort, and considerable ex-penditure. I initiated this research project after a very careful study of all the available information on world food supplies and con-sumption and after discussions with the F.A.O. and other inter-national bodies. The picture I then had before me showed that I should aim for a protein suitable for human consumption, a pro-tein with a profile in which neither lysine nor the sulphur amino acids would be the limiting amino acids, nor complementation should be necessary to obtain good biological values. Another important aim I had before me was that it should be a material with structural qualities, a material that needs no texturisation to present it to the public as a recognisable and acceptable food item, be it in the form of meat-like or fish-like product, as a sausage or hamburger, as pasta, bread, cookies or puffed cereals.

Prime qualifications of a food (and so many of our technologists keep on ignoring this rule to our own peril) must be that it is acceptable and we can enjoy eating it. People and even starving

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people don't buy nutrition as such, they buy food they like to consume and they enjoy eating. My choice therefore fell on an organism that is capable of producing a mycel of filamentous nature, a fungus which would grow on a substrate that was available on a world-wide basis. We know that nature by means of photo-synthesis is the most prolific producer of carbohydrates, we could grow double or even more of agricultural crops if we went for high yields as the basic factor of agronomy.

Having completed the basic scientific part of our work including all short and long term toxicological work on many species of animals including the examination of target tissues and investigation of reproductive capacity, our food technologists then went to work and produced foods which were sampled by scientists, dieticians and members of the public and judged as a good beginning for a further determined effort to manufacture Eastern and Western foods that men would enjoy to eat and can afford to pay for. We hope to produce this material for a reasonable cost with a 50% amino protein content and about 60-62% crude protein value which would make this protein one of the most competitively priced on the market.

This material then alongside others will I hope play a part to-wards solving the world food problem by not only being a good protein but by being a new food material that can break the monotony of diet in many communities. It is our experience that monotony rather than an absolute shortage of calories is the reason why people in many regions do not eat enough of what is available. By improving variety we hope to improve nutritional standards and improve the wellbeing of men. This process will be available to any country that likes to resolve the protein problem for their own people in their own country under their own control.

Baby and In fant feeding research Plantmilk Ltd., has drawn up a questionnaire on "baby feeding and infant rearing on Plamil" and wishes to thank Dr. Frey Ellis for help in compiling it. The Company has an increasing number of parents and parents-to-be writing to it for advice on baby feeding in general terms and also in relation to a particular state of health. The formulation of information gleaned from the questionnaire can prove most helpful and enable most useful and practical guid-ance to be given to enquirers anxious for their off-spring to be brought up on a vegan diet. If you would like to participate in this commendable piece of research would you kindly write to: Plantmilk Ltd., Tithe Farm, High Street, Langley, Slough, Bucks, and ask for a copy of the questionnaire. In keeping with its policy to produce only vegan foods, Plantmilk Ltd. has pleasure in presenting another new confection named "PLAMIL JELLY DELYTES" which is entirely vegan. Its attractive dark colour is due entirely to its dark brown sugar content, and it

c o n t . o n page 1 3

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D E L I C I A Meat less Goulash 7 i ox . can 2 / 5 : 15 ox. can 3 / 1 1

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IB con t . f r o m page 1 1 contains no colouring agent. It is slightly covered by a white sugar "dusting", but this is Sankeys sugar which is guaranteed to be processed by vegetable charcoal and accordingly conforms to vegan principles.

Press Relat ions — Seven po in ts of in terest It's so easy to overdo a letter to the radio, press or magazines. It may be a good idea for those who are not experienced in these matters to bear a few points in mind: 1. Whatever you write about don't be abusive. If you refer to

non-vegetarians and those who wear animal-fur coats, don't refer to them as "those terrible people eating dead animals and looking like them". You will probably find that the recipient of your letter does just that and will categorise you as a crank, filing your letter in the appropriate basket on the floor. Be subtle and put your point over in a logical manner. Another point to bear in mind is that you were possibly a meat eater and an animal-skin wearer at some point in time—think about that! Be a diplomatist in your writing.

2. If you have facts to give then put them over in a clear-cut fashion so that they can be understood by ordinary people— we are all ordinary people are we not?

3. Try not to be too sentimental when referring to animal wel-fare. It can be done to the point of boredom. The press are not interested in sentiment, except where the human being is concerned, they are more interested in facts—bear this in mind as well!

4. As most people do not know what veganism is, leave the word out unless you are writing an article or preparing a talk with covering explanations. If you are writing a recipe for in-stance, to the press or radio, don't say "Here's a good vegan recipe called . . . " Just list the ingredients and the necessary information. But above all try to make the recipe sound mouth-watering, if it doesn't sound good then it won't be used.

5. If you have a typewriter then use it, but don't choke your letter with all sorts of amendments. Make it clean and not too long —a long letter tends to be overlooked because invariably it will be too long for publication, unless of course it is for an article. The same will apply to hand-written letters—make them neat and easily legible.

6. Write as often as you can on variations of the same subjects of particular interest and concern to yourself, endeavouring to create interest as you go along.

7. If you have the slightest feeling about writing on a particular subject, then do it. Don't leave it to others—they will consider leaving it to you. If necessary, get a friend to read your letter and see how -they react—its usually a good guideline.

14

21st W o r l d Vege ta r ian Congress o f t h e In te rna t i ona l Vege ta r ian Un ion Venue: At Nederlands Congresgebouw, DEN HAAG (The Hague),

Churchil lplein 10, Holland. Host Society: De Nederlandse Vegetariersbond—Hon. Secretary,

Mrs. W. M. Eikeboom-Broekman, President Kennedylaan 146 11, AMSTERDAM-ZUID, Holland. Telefoon 020-711852.

Dates: Business Sessions—6th to 11th September, 1971 followed by a week of sightseeing and excursions. Arrival at hotels can be on Saturday, 4th September, and departures on Saturday, 18th September, 1971.

Registration: Fee equivalent to £7 sterling per participant. This includes hire of hall, film facilities and simultaneous translation in English and German. Sections for Dutch or French-speaking delegates only will be provided if necessary. Enquiries for detailed registration and hotel information can be made to: Afdeling Congreszaken Nederlands Congresgebouw, DEN HAAG (The Hague), Holland.

All enquiries to: Mr. B. J. Gunn-King, Hon. General Secretary I.V.U., "Braidjule", Quarrytown, Ballycloghan, nr. BROUGHSHANE, Co. Antrim, N. Ireland (U.K.). The Vegan Flag: If you would like to go as a group with vegans and

vegetarians please write to the Secretary, 28 Brightfield Road, London, S.E.12, who will compile a list; let her know how you want to travel: by air or by rail. Show the vegan flag to en-courage others who might have a tendency towards veganism!

T h a t ' s a M ice T ie ! Did you know that it takes the skins of 16 mice to make one

man's tie? For this reason alone they are unlikely to be a com-mercial success, but at least one does exist, tanned and dyed blue. It was worn by the president of the British Leather Federation on a trade visit to Hong Kong.

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15

LETTERS T H A N K S

London, N.4. I am interested in the possibility of forming a circle for vegan and vegetarian musicians.

No details have yet been worked out, but I envisage such a circle, London-based, but with a wide geographical-compass, and devoted mainly to classical and serious music. As a singer, and pianist of some efficiency, I am chiefly interested in choral, chamber, and solo music; this is not to restrict the scope of the circle, but to give suggestions.

It would be principally for per-formers although an interested audience would be welcome for recitals. A person with conduct-ing experience would be valu-able. Response to a letter similar to this published in a recent "British Vegetarian" indicates that there is quite some in-terest in such a circle.

It would be most rewarding for me to hear from yet more musi-cians, professional and amateur, whose attention has been caught by this letter. May I beg for your ideas, suggestions, and talent. May I take this opportunity of expressing how pleased I am on receiving the magazine every quarter. As a novice to the way of life, I am highly dependent on it, and derive many ideas from its pages. Long may you carry on the work. Very sincerely,

Good Idea David Stry, Director of Education, "Villa-V", Natural Health Resort, Cuernavaca, Mexico. City authorities have decided to plant millions of young trees in Mexico City's parks and the heavily-travelled thoroughfares, in order to add greenery to the scene and to help the health of the people.

Great idea! But let's take it one step further. Instead of planting ornamental trees, let's plant fruit trees, whatever will grow in the climate. Why shouldn't a tree be productive? And these trees are just as beautiful as they are ornamental.

This would help feed people. There would be no more starva-tion. Any hungry person could simply go to a fruit tree and eat therefrom. We could change the name of Mexico City to Mexico Eden. We could set an example to the world, showing them that if every city and every village and every nation planted fruit trees everywhere, nature would pro-duce such an abundance that there couldn't possibly be hungry children or adults.

And, people's health would im-prove, by eating fresh foods instead of the processed foods of commerce. But of course, the purveyors of food-stuffs would raise a howl about providing nature's bounties free, so the pressure would probably be too great to permit this to happen. But it is a good idea.

16

One Man's Blood . . . (Name and address supplied) Mr. Bonnie's well-intentioned efforts to make good vegan blood available to anyone, especially another vegan who may have the misfortune to be involved in a bad accident, has surprised a few of our readers.

To these people it appears that we, as a group, may be making a compromise and acknowledging the necessity for blood transfusions. We put this view to a volunteer donor and would like to give her reply in full.

"Thank you for your letter. With regard to blood transfu-sions, this is how I, and I believe other donors, see it. First let me make it clear that I personally do not believe in the necessity of blood transfusions—I can well imagine that they may be dangerous in some circum-stances, but this is not the point.

However, not everyone feels the same way, and if one should be involved in an accident which caused him to lose a lot of blood quickly I should like to think that, if he agreed to accept a trans-fusion, vegan blood would be available. I should not like it to be assumed that because I would give blood, I would necessarily accept it. I believe I would not,-but then, who can be sure how strongly one could react if weak-ened by pain and loss of blood? I hope I would retain enough will power in such circumstances to insist upon saline or nothing, but suppose my determination had ebbed with my blood? I think this unlikely, but who can tell if thev have never been in that position?

It would be nice to know that pure vegan blood was to hand, in case!

I trust I have made myself clear and that your readers will now realise how" some vegan blood donors feel about this matter."

Windows in Cows Mrs. E. Bradford, Devon. I was surprised to learn that even cows are no longer exempt from the vivisectionist. I read that at a Bedfordshire Station owned by Unilever and with a Home Office Licence to carry out experiments on live animals, cows have been seen with "windows" in their sides.

These plastic inspection cham-bers are about the size of a dinner plate and the covers can be screwed off to allow re-searchers to look inside the cow.

Other cows, it was said, had tubes grafted into their bodies: The last I read about it the R.S.P.C.A. was investigating but with little hope of being able to stop it as apparently no law has been broken, the Home Office Licence making all such ex-periments legal.

Poor cow!

Nuts! E. W. Paignton. Although we are a small family we decided to get a couple of 7 lb. bags of nuts from Edward Lockwood which we saw ad-vertised in "The Vegan". We chose almonds and brazils and I want to tell your members that we are very pleased indeed with them. In fact they are the freshest shelled nuts we have ever tasted.

Fortunately they were delivered just before the Post Office strike. You may use this letter if you wish.

17

Vegan Muscle Fred Chamberlain, Ohio, U.S.A. I am happy to report that I am gaining muscle and strength— my weightlifting is improving. I am still a vegan of course! Keep up the good work.

RECIPES quick

/ and easy T 7 Soya \ / Pancakes

Mrs. Mabel Cluer was making pancakes for the Vegfam walkers last May and I decided to try out her recipe at home.

Well, it works. Even a.novice like myself can make excellent savoury pancakes every time, full of protein, at a cost of about 6/6—sorry 33p—for 60. Required: 3 heaped tablespoons—

wholemeal plain flour. 3 heaped tablespoons—

81% flour. 3 heaped tablespoons—

soya flour. A little salt, some vegetable ex-tract and herbs to taste. Mix with cold water to a medium stiff batter, beat well. Leave aside for half an hour. Beat again and fry quickly in a hot, lightly-oiled pan, turning when set in the usual way.

Alternatively, by making the batter thinner, the pancakes when cooked can be filled and rolled when, with some raw salad, it becomes a complete meal.

Fillings can consist of any-

thing to hand, curried vege-tables, a mixture of vegetables and pease pudding, or use up "left-overs" of savoury dishes in this way.

Make the mos t of your ju icer Many of us, I believe, however firmly convinced we are of the value of raw food, enjoy an occasional cooked meal—I know I do—and whenever I see a hint about cooking vegetables I like to try it out.

(Thinks: I have probably made this an excuse for quite a few back-sliding meals!)

My latest tip is to lightly steam any vegetables in vegetable juice instead of water. This is not widely extravagant for tatty out-side leaves or scruffy carrots, when well washed of course, pro-vide a juice of superior value to the more attractive centre leaves and one cannot possibly drink all of it. The flavour of the cooked vegetables as well as the nutritional value is enhanced.

Use surplus juice also for cooking whole rice, wheat, lentils, etc.

Now I have a suggestion from a reader in California who cooks her soya beans in a mixture of carrot and celery juice. You soak overnight in refrigerator, add more juice in the morning, cover and cook in the oven at about 350 deg. for 3-4 hours. She says the result is excellent, and all legumes can be treated this way of course. Established "raw fooders" will have enjoyed their fruit, nuts and salads at Christmas time as usual, but we continue to get many requests for recipes, par-ticularly during the Winter

cont. on page 20

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Here and t h o r o u f i c h h a r d L I by Johnson

The vegan movement is now on an upward swing, having been given new impetus. When we feel this energy we must give our utmost effort and drive forward —but let it be done with care and direction.

The last issue of "The Vegan" carried requests (from the Society) for professional type helpers to cope with the increas-ing demand on our services and help spread the vegan way of life. Response was favourable, but there must be many more amongst you who can give a help in hand. We are, after all, trying to encourage a more humane way of living. The ultimate goal being harmony between man and beast; where man has the use of his full spiritual faculties in this material wor ld—when his finer senses are developed to the utmost. A time when man will live as a true humane being. This is the goal we are aiming for, is it not?

Of course, we know this will not be possible for the masses for as far as the mind can see. But we are fortunate to be here at a time when we can actually see changes towards better living habits. When a stimulus, such as we have at the moment, is directed at humanity we must use it to the full. We must drive forward and expand whatever we are about, otherwise the energy will be deflected to the develop-ment of the undesirable aspects of life which we are trying to in-fluence. So let us work with de-

termined direction and dedica-tion, without a touch of pride.

African safaris Last year saw the climax in the "protection of wildlife" move-ment with conferences, lectures, films and dinners going on in different parts of the country and overseas. It made the ordinary person aware of man's destruc-tion of these rare creatures. But a glaring anomaly was staring us in the face from the time the movement was given impetus by royalty and other influential people. They are all meat eaters!

To quote Anne Edwards of the Sunday Express: "Ha l f the royalty present turned up draped in fur, in order to lend their dis-tinguished voices to the cause and help to persuade the rest of us not to wear the furs of wild animals.

Every earnest reformer there ate chicken stuffed with fois gras, which comes from geese specially and cruelly overfed to provide the liver.

Why if you care about animals, is it only some animals you care about? Why is it so much worse to shoot a wild, furry animal than chloroform a litter of kittens or keep battery hens? How can you care so deeply about crocodiles and not care about sheeD?

I would have so much more sympathy with the smart set who are backing the fashionable cause if they devoted themselves as enthusiastically to the pre-vention of cruelty to all animals. Or at least become vegetarians.

But I can't stand being lectured on the importance of animal life by women who carry the deaths of 30 minks on their

backs, and men who kill animals for the sport."

That sums it up, don't you think? Well done, Miss Edwards! let more of the press speak with heartfelt sincerity as you have done!

It wasn't so very long ago that Prince Philip went on African Safaris shooting wild animals for the fun of it, and I seem to re-member him being filmed for television shooting on such safaris. Whatever the hypocricy of his actions, one thing we must realise is that, through his efforts, the movement to preserve wild-life has driven forward to be known on an international scale. Had it not been for his effort, the movement would not have reached such proportions.

I think that people in public life should stand as examples to the masses. The masses are the sheep who are guided (within certain limits) by a leader. Wherever the leader goes so the sheep follow. Perhaps the Duke of Edinburgh is becoming more conscious of his position!

2 ideals A Joint Committee has recently been formed to bring about two ideals. The first is to form "The Foods Research and Educational Trust" and the second ideal (which to me is by far the most difficult to achieve), is to form an advertising agency based on what appear to be vegan prin-ciples, though neither the words "vegan" nor "vegetarian" appear in all the literature I have read about these two ideas.

F.R.E.T. (which is not the official abbreviation of the Trust)

19

will analyse vegan foods on the open market—both raw and cooked, and also those from health food manufacturers and producers. Foods which have passed the analytical tests of the Trust (they intend using outside analysts) will receive a symbol of recommendation, which they hope will be placed in a promi-nent position on the labels of these foods so that the housewife can see which foods are of a high nutritional value.

The Trust will also try to organise the world of nutrition in general so that there is greater co-ordination between scientists, and less overlapping of research work. Another activity will be to organise advertising campaigns on a national scale to get people to change their eating habits, so that they consume food which is good for them—as opposed to much of the rubbish sold as food today. A further operation will be to organise lectures, demonstra-tions, shows and all manner of activities in the education of public opinion to accept better food standards. They plan the Trust to be run by nutritional scientists, apart from general administration, when it officially gets off the ground in eighteen months time. The Trust will be a registered charity.

The advertising agency has not yet got a name but there is plenty of time for the Committee to think one up. It is planned to be a fully recognised advertising agency working as a normal company except that any food accounts will be passed by the Trust before they handle them. In other words, there will be some kind of link-up between the two on the food side. All other accounts they handle will be of quality merchandise which has

20

not caused suffering to animals. This too is planned to com-

mence operations in about eighteen months time. The Joint Committee plan to get the sup-port of the whole vegetarian movement and the inter-related organisations from the anti-factory farming committees to the ecological groups. Their task is stupendous but is also vitally needed in this day and age. Good luck!

It was agreed at the Meeting of 27th January to offer Full Mem-bership of the Joint Committee at £3 per annum and Sub-scribers at £1.50 (30/-) per annum. A bulletin "A Point of Interest" will be sent out to Mem-bers and Subscribers, at altern-ate months to start with, coming down to one monthly intervals later. The first one has already been printed, and the second has just been sent out.

As you may well imagine, pro-jects of this nature will cost a lot to get off the ground and equally large sums to keep them going. Please write to the Sec-retary: Philip Dawes, 10 Derby Road, Caversham, Reading, if you would like to take out Mem-bership or a subscription of the bulletin "A Point of Interest" or if you would like to make a donation.

Recipes c o n l . f r o m page 17

months. This is not really surprising for

the new recruit, having just re-nounced milk and eggs, is naturally inclined to "rest on his oars" for a while before contem-plating the adoption of a raw food diet.

Apart from this, many of us have to cater for others who may

not yet have passed the "maca-roni cheese with everything" stage, and will expect "hot meals" several times a day.

The typical festive dishes in the last issue were mostly taken from the many designed by Miss Mabel Simmons, an expert in vegan cookery, who has been most generous in sending us her personally approved recipes from time to time over the years.

Eating ou t Leah

by Leneman A very helpful letter from a member ended: "You once said you would like reports on Restaurants. Here are my im-pressions of a few in London which I have visited." C R A N K S : Marshall Street, London, W.1. The vegetable hot-pot, a meal in itself, is always vegan but the spaghetti with tomato sauce always contains cheese. Ask about the salads before making a selection as there is usually one with either eggs, cheese or mayonnaise in it. Nut rissoles and nut roasts are vegan; soup usually is not. Tomor Margarine, though not on display, is avail-able on request. Two or three of the cakes are vegan and there is always fresh and dried fruit salad. HIGHWAYS: Roxburgh House, 273 Upper Regent Street, W.1. Hot savouries are sometimes vegan but not always, it is ad-visable to ask. You can get a simple but adequate salad— called a Vitamin Salad—which has nuts sprinkled over it and a baked potato, with fruit salad for dessert. (Note: whilst not over-

exciting this is still the cheapest vegetarian restaurant in town.) OLD KENTUCKY HOUSE: Argyll Street and Victoria Street. Both restaurants have a selec-tion of mixed salads and by simply asking them to leave out the ones with mayonnaise you will have a very adequate plate-ful and you can have a baked potato. (No vegan margarine available.) Usually the hot savoury is vegan and there is the usual fruit salad. THE RAW DEAL: 65 York Street, W.1. A good selection of salads (but ask before ordering because you cannot always see the bits of cheese). Hot savouries are usually vegan, but if you go in the evening the staff may not know what is in them. None of the pastries appear to be vegan but there are fresh and dried fruit sweets. THE NUTHOUSE: 26 Kingley Street, W.1.

* Not strictly a vegetarian restau-rant as they do have one or two meat dishes but one of the best selections for a vegan I have come across: raw salads, sprouted wheat, nut rissoles and often a hot savoury, plus whole-meal pastries which I was told were vegan and delicious baked apples. SLENDERS: Cathedral Place, E.C.4. Excellent selection and ex-tremely helpful serving staff. Mixed salads—once again just tell them to leave out anything with mayonnaise—usually a hot vegan savoury, nut rissoles, and wholemeal bread and pastries which I was assured were vegan. THE MANNA: 4 Erskine Road, N.W.1. You can always get a good salad

21

and brown rice and vegetables but anything else is up to chance as the menu varies considerably from day to day. I was told that none of the cakes were vegan. SEED (Macrobiotic restaurant): 136a Westbourne Terrace, W.2. It is all vegan here but the food and atmosphere is very uncon-ventional (Oriental-type food, nothing raw, hippie type atmo-sphere) which I would recom-mend to the adventurous but not to anyone else.

(Mr. Gregory Sams, of SEED, tells us that they occasionally use an egg in the preparation of a special dish, but that this is always clearly stated on the menu. Ed.)

Send your c o n t r i b u t i o n s to the Ed i tor , , Caversham, Reading, Berks.

1 your VEGAN badge 5 0 p post free

The Secretary, THE VEGAN SOCIETY,

82, Brightfleld Rd., London, S.E.12 '

22

C R A N K S

H E A L T H

I F O O D S I

FRESHLY IMPORTED NUTS

FOR YOUR ENJOYMENT!

Braz i l Kerna ls 7 lbs. £2 .50 14 lbs. £4 .75

lo rdan A l m o n d s 7 ibs. £3 .90 14 lbs. £7 .55

W a l n u t Kerne ls 5 Ibs. £2 .25 10 Ibs. £4 .25

Cashews 6 Ibs. £2 .80 (Unsa l ted ) 12 Ibs. £5 .35

H a z e l n u t s 7 lbs. £2 .20 14 Ibs. £6 .15

M i x e d N u t 7 Ibs. £3 .20 Kerna ls 14 Ibs. £6 .15

Sal ted Cashews 6 Ibs. £3 .20 12 Ibs. £ 6 . 1 5

Jumbo Peanuts 7 Ibs. £1 .40 14 Ibs. £2 .70

T h o m p s o n Sundr ied Seedless Raisins 7 lbs. £1 .40

14 lbs. £2 .70

M I N I M U M ORDER £ 3

Please, cash w i t h order t o :

EDWARD LOCKWOOD Ltd. Altcar~Road Industrial Estate, FORMBY, LIVERPOOL,

L37 8EC T h i s l i s t supersedes all p rev ious

l is ts

Marshall St London Wl

Our shop offers you the best selection of unadulterated and unrefined vegetarian foods.

open Monday to Friday 9 a.m. to 6 p.m. Saturday 9 a.m. to I p.m.

Our restaurant offers you a con-tinuous buffet service of fresh salads, frui t and vegetable juices and vegetarian savouries.

open Monday to Friday 10 a.m. to 8.30 p.m.

23

A n in t roduct ion t o Radionics by C y n t h i a P e t t i w a r d

(This is the first of a series of four articles on the various aspects and uses of Radionic Therapy.)

The Radionic Association is the professional body to which most practitioners of what is more commonly known as the "BLACK BOX" belong. This term "black box" is a misnomer; for the word has unfortunate overtones reminiscent of conjuring tricks, but radionic healers do use an instrument for diagnosing and healing.

It would be rash to give any hard and fast definitions of the techniques used by radionic practitioners, for this art—or science— is essentially fluid; discoveries are constantly being made and re-search pursued. Moreover, it is found to be highly individual so that practitioners of different temperaments are interested in different facets of the therapy.

It would seem that two principles are involved. The first is the hypothesis that each living creature can in some way be contacted by something that has been part of him. One may think of this contact as an infinitely finer thread of infinitely subtle matter still linked to the patjent, and this enables the healer to reach him by means of a blood spot, lock of hair, or drop of sputum, that when I use the term "witness", it is to this sample that I refer. The hypothesis represents a very ancient belief, still held by people less materially minded than ourselves, that it is through this "wit-ness" that the practitioner can make his diagnosis and subsequently send out, through the instrument, what may be thought of as healing vibrations. The second principle presupposes a special faculty in the therapist, for it is by means of the response that he is able to retain from the use'of a pendulum or a specially sensitive rubber diaphragm on the instrument, called a "stick-pad" that he can assess the needs of his patient. The pendulum, like the dowsing rod, will respond to a user who has this faculty, by swinging in certain ways, the stick-pad responds by its resistance to pressure from the fingers.

We do not know whether this faculty is related to extra sensory perception, but we believe it is. It has, however, been established that the ability to perceive the "HEALTH ORA" is no more than an unusual disposition of the retina: (c: Kilner "THE HUMAN ORA"). There could be corresponding organic factors underlying the re-sponse of the pendulum to the presence of water, in the case of the dowser, in the case of the radionic practitioner of whatever vibrations or radiations correspond to dysfunction in the body.

Indeed Dr. Adams (1863 to 1924), who was the pioneer in this field, did not regard his discoveries as involving extra sensory phenomena. He found the pathological conditions entailed changes in the electronic constitution of atoms, and that these changes caused vibrations in the radiations emitted. He then devised an instrument with calibrated dials which, he found, could gauge the

24

condit ion of an organ. He next drew up dial settings for various organs and conditions. Hence the use of a "box"—an instrument with calibrated dials—by most practitioners of radionics. As with a telephone dial the number corresponding to the symptom in-volved can be set up on the instrument, chronic catarrh, for in-stance, which might be a symptom having the rate 40.445, while the nasal mucous membrane has the rate 5533.

By using his instrument to obtain answers to his questions the practit ioner will discover where the fault lies and through his "treatment instrument" wil l be able to send suitable remedies.

The advantage of this method over normal medical practice is that it can explore the whole make up of the patient, very often finding disharmonies of psychological character or of other aspects of the personality which medicine is not at present in a position to locate.

In the U.S.A. Dr. Ruth Drown made various experiments in radionics and devised a new type of instrument. In this country an impetus was given to the therapy by the late George de la Warr, an engineer who made important contributions to the development of instruments, and research into these continues, Mr. Malcolm Rae and Mr. David Tansley having done notable work in this field.

However, many practitioners regard the instrument as operative not in itself, but as an aid to concentration, as the crystal is to the crystal gazer. They use a "witness" and an instrument, but it would seem that they obtain their answers from a source nearly related to extra sensory perception.

I believe that the interpretation of information conveyed by the "witness" lies with the individual practitioner. Whatever the answer, the number of practitioners is greatly on the increase, while the healings they achieve are impressive and present the sceptic with a problem difficult to solve. (Should you wish to contact the Radionic Association for further information their address is: The Radionic Association, Keys, Witney Street, Burford, Oxford OX8 4RX.)

Our thanks From the Treasurer we have had two separate donations of £10 each from well-wishers who pre-fer to remain anonymous, for which we wish to thank these kind friends most warmly. Information on the suggested wording for making a Besquest to the .Vegan Society and a form for a Deed of Covenant are obtainable from the Ts . G mith,

Palmers Green, London, N.13.

Vegan Branches It's about time we had some groups dotted about the country —there are sufficient members to do this. If you would like to meet vegans in your area at regular social gatherings then it may help you to form a local Branch, so send your name to the Groups Organi

HOWARD, , HITCHEN, HERTS., who

has kindly offered to put inter-ested members in touch with each other. It will be another

25

way of spreading the cause of the vegan way of life—you can get into the local press by having vegan buffets at parties and dances, fashion shows, you can arrange a stall at a local garden party (if they have them in your area). Well, we'll leave the ideas to you and let you get on with the job. One thing to remember, try to be "professional" in what you do. Good luck! Our Li illiam Wright, , En-field, Middx., will be pleased to send a list of the books we have available (upon receipt of a stamped addressed envelope) and may be able to help those who require special books.

Animals Fair The Vegan stall attracted many purchasers and enquirers dur-ing the course of the Fair. The Society wish to thank all those who generously gave gifts of articles and food for sale on the stall, and also the servers who so generously gave their time. A profit of £20 was made. In future we must make a greater effort with our showing at such functions; it is only by putting ourselves out that we will achieve sufficient results. We are preparing for a more positive re-sult at the next Fair in November this year. We will have a stall of our own, which must be filled with vegan merchandise and foods which we hope you will send—let's see if we can make a profit of £200 this time. Its not impossible.

Send your gifts to: Philip

Dawes, , London, W.1, where they will be stored until the time of the Fair.

All vegan articles and mer-chandise of good quality, new, durable and not too big can be sent to the above address. Home-made savouries and cakes are particularly welcome and useful if they can be brought to the Hall. Don't forget, please make an effort!

Glossary of Terms 'Organically Grown' — Pro-duced without the aid of fertilisers. Usually includes the chemical sprays or inorganic use of slaughterhouse products, i.e. blood, hair, hoof, horn, bone meal, etc., etc. 'Compost Grown' as above. 'Veganic (all vegetable) Cul-ture'—A method of food pro-duction which uses no chemical sprays, .inorganic fertilisers or animal matter of any description. (We are publishing a separate leaflet on Glossary of Terms which we hope will be ready by the end of the year.)

Increased Subscr ip t ion (see A n n u a l Report)-

It was agreed at the last Annual General Meeting to revise Membership Subscriptions. The old rate had remained at the low level of 75p for many years and was well under average in view of ever increasing costs. We hope you will agree with the increase which will help in the expansion programme of the Society.

26

The flavour of mushrooms so in-trigued the Pharaohs of Egypt that they decreed that no com-moner could ever touch these delicacies—thus assuring them-selves the entire supply. The Epicures of Rome, the royalty of France and Britain, all permitted only the courts and palaces to serve mushrooms.

Louis XIV of France was the

first to have mushrooms under formal cultivation. At that time, mushrooms were grown in caves around Paris. France introduced cultivation of mushrooms into England in the late 19th century, and now the industry extends around the world.

Not until the early 1900's was spawn production controlled and developed. This highly-complex process is performed by skilled technicians working under totally sterile conditions. Mushrooms are grown in specially built, windowless and air-conditioned houses. Each house is lined on both sides by tiers of beds about six feet wide. Before each plant-ing, the house is subjected to live steam for several hours to destroy all possible disease or insects.

Only spawn, or mushroom spores, grown under aseptic conditions are used for planting

vegan and vegetarian

Shoppers' Guide

1971 2 2 ^ P inc. post f r o m : The Secretary. T h e Vegan Society, 8 2 B r igh t f i e l d Road, London , S.E. 12.

27

in beds that are set to a depth of eight inches with top soil. The mushroom first comes through the ground as a little globular cap, but as the cap expands the delicate veil covering its lower part breaks leaving a ring around the stalk and exposing the pinkish gills radiating from the stalk. About three months are required to grow mushrooms. The protein content is small.

Indeed, when it is remembered that the various species of mushroom contain from 75 to 90% water, the amount of pro-tein in them appears strikingly small. The total nitrogenous con-stituents (the entire mushroom contains about 0.48% nitrogen) could contain as a possible maxi-mum only 3% of protein. This amount of protein corresponds to that found in potatoes, fresh peas and corn.

Mushrooms serve mainly to add interest and variety to many recipes.

The modest but prolific dande-lion, usually regarded as little more than a weed, does, in common with many dark-green-leaved plants, contain valuable nutrients such as vitamins A, B and C, and minerals: potassium, calcium, sodium and magnesium.

We are told it is a "gland food" and is valuable in the treat-ment of liver and- kidney dis-orders. The calcium is good for bones and teeth, of course.

Both flowers and leaves can be used either in salads or for juicing, but because of their bitter taste it is advisable to mix with other, more bland flavours, such as carrots or apples.

The root also is edible although it is mainly used dried and ground as an alternative to coffee.

Sugar From the number of letters re-ceived we can assume that most of our readers have seen the rather disturbing article about 'brown' sugar in which the writer—from California—states that all kinds of so-called raw sugars are produced by adding black molasses to refined white sugar. (B. \/eg. Dec. '70.)

At our request, a number of manufacturers have been good enough to obtain fresh assur-ances from their sugar suppliers on the quality of the sugar used by them in vegan foods or in restaurants.

To date the following have all been able to assure us that the unbleached sugar they are using is as stated by them and NOT white sugar dyed brown.

28

Cranks Health Foods All sugar used in the restaurant and sold in Cranks shop is, and always has been, genuine raw sugar. All inson Ltd. The sugar used in Allinson Con-serves and Mincemeat is always raw sugar. Dekama Foods "Al l products are sweetened with best Barbados sugar at all t imes." Gilbert Harris ". . . only the best Barbados brown sugar is used in all our products." Horsfields Stone Ground Products "We use only Barbados, Musco-vado and Mauritius sugars." Mrs. Horsfield adds that "dyed sugars are very much cheaper and so more commercially attractive to the food industry." (So, it does exist here, but it is our opinion that it is unlikely to find its way into Health Food Shops.) Granose Foods This company uses only raw sugar and have checked with their suppliers that it is genuine raw sugar. Lanes Health Products Use only genuine unrefined raw cane sugar in all their products. Marigold Foods The sugar used in Queensland or Mauritius raw sugar, and future labels on Marigold foods will make it clear that only raw sugar is used. Mapleton's Health Foods "The raw sugar used in our pro-ducts is the real McCoy." Eustace Miles Foods Enclosing an interesting article on sugar, also state that, with the exception of Delicia Des-serts, all E.M. and Delicia foods contain only natural raw sugars,

and dyed sugar is never used by them. Chas. Southwell Confirm that Health Food Stores Barbados sugar is the genuine article and that only Barbados sugar is used in H.F.S. Christmas puddings. Health Stores Raw sugar marzipan is made with Demerara (raw) sugar. Thursday Cottage Preserves We will quote: "All our Raw sugar products are made with Queensland or Mauritius RAW sugar, the sacks are filled over-seas. This ensures that the sugar is cleaner than -the type sent in bulk carriers and filled in bags in this country. Being raw sugar there would be no need to 'colour', as could be the case with the many 'light brown sugars'."

Biscuits We are pleased to include the new LANE'S MUESLI BISCUITS in our lists of vegan foods, these are sure to be warmly welcomed, and not only by vegetarians, for they are proof that it is possible to make a very pleasant-tasting biscuit which would be accept-able to anyone, WITHOUT the addition of dried milk or white sugar, normally present in all commercial biscuits.

From Mar igo ld A new fertiliser, available in small quantities from Health Food Shops, is Marigold All-Purpose Fertiliser. It has a seaweed base and contains no animal matter.

Other additions to the MARI-GOLD range are DRIED CEL-ERY, LEEK and MUSHROOMS, in the form of 'chips' (small

- pieces). Very good to keep in the house as they store well and

29

hydrate perfectly when needed. These also come in powdered form.

The sea herbs dulse and kelp are also available from MARI-GOLD in powdered or salt form (a very small quantity sprinkled over prepared vegetables— cooked or raw—provides valu-able added nutrients) and whole dried dulse which, it is sug-gested, we crisp under the grill or cook like spinach with a little oil and water.

Food label l ing regulat ions Some members have been ask-ing us when the new Food Labelling Regulations come into force. We are sorry to have to report that, although it is six years since the recommenda-tions were made, the adoption of these has now been postponed for another three years.

Margar ines Another question which arrives quite frequently concerns hydro-genation. The short reply to this is that all margarines have been hydrogenated as this is the method used to solidify vege-table oils whether they are ex-tracted from fruit, nuts or seeds.

Be w a r n e d With the current Carnation ad-vertising campaign on T.V., it may be as well to remind our readers that Coffee-Mate is not vegan—or vegetarian for that matter.

Don't forget the " SHOPPERS' CUlDE "

Coming Events Wed. May 5th. at 7.45 for 8.0

p.m. A talk on Children and Asthma given by William Wright, N.D., D.O., M.B.N.O.A. at Southgate Technical Col-lege, The High Street, South-gate, London (on the Picca-dilly Line).

Sun. June 6th. Jewish Veg. Soc. A talk "Food of the Future" at 855 Finchley Road, London, N.W.11, at 7.30 p.m. Mrs. Batt will be the speaker.

Stay ing a w a y f r o m

home The following Guest Houses cater for vegans and have been warmly recommended by mem-bers. Always mention that vegan food is required when booking accommodation. HASTINGS. Vegetarian Guest House at 33 Decham Road. Mrs. Bradbury, Secretary of Hastings Vegetarian Society, caters for vegans in her home, where they will find clean and friendly accommodation. LONDON. International Vege-tarian Hostel, 31 St. Charles Square, Ladbroke Grove, W.11. Proprietors, Tony and Margrit Back are both vegans. SOUTH DEVON. Cleave Lodge, Lustleigh, near Newton Abbott. Lustleigh 239. Proprietors: Mrs. and Miss Read, V.C.A. members.

30

One and a half miles from the village on the edge of Dartmoor. Ideal walking country. Home made bread, home grown vege-tables. Excellent vegan food.

The Belvedere Hotel, Belgrave Rd., Torquay, advertises vegans catered for. We shall be pleased to hear from any member who has stayed there.

Please let us know of your experiences when staying away from home, remembering to in-clude as many details as possible for the guidance of other members.

C o w , t h e mi lk mach ine I am sure all our readers will know about the Unicar system of milk production by now (if not please send a S.A.E. to the Compassion in World Farming Trust, Copse House, Greatham, Liss, Hants for full details). But this is not alone, another aid to more efficient automatic milking is a unit in which the cows are urged forward by an 'electric dog' when it is their turn to enter the gates of the milking stall. Of course, in some systems the cows never leave their metal stall . . .

The cowman has disappeared and been replaced by a mech-anic, or 'lactrocrat', whose job is in the control room of the milk factory and his rare visits to the 'cowtel ' will be to rectify a mechanical fault or to make arrangements for the removal of

con t . o n page 3 1

Persephone— Spr ing Song by Jenney Cage

I began As a speck

of consciousness a pinpoint of earth

an atom of sunshine a crystal of rain

and grew in purity,

yet he would have me for ever in Hades and grants respite

for earth's sake only and though his hands

may search me, feel me follow each smooth curve

of my dream-bound girlhood he cannot kindle me to love

nor merge with me for we are not

of common matter, he lets me go

again, the year breaks into loveliness

into blossom and bird-song and I will be naked

in sun and wind and foaming water

my body the purer for winter fasting

and the pomegranate seed and men shall build verses for

ever out of free wild things .

whereof I am kin.

a carcase when the monitors tell him that a cow has died.

Quote from a Dairy Advisory Officer in charge of a similar system in California where they have a very high production per cow and complete automation:

"While most people feed (cows) according to production, we cull according to production. Every cow gets a level chance both in management and feeding and if it does not come up to production standard required, its middle name is hamburger."

With all this activity for in-creasing production it is hardly surprising that we have a surplus milk problem. This has been further aggravated by a fall in milk sales (nearly one million gallons less sold in one month) due to a price rise, and not a sudden huge increase in vegans, alas!

Strenuous attempts will be made to counteract this with a £350,000 publicity campaign aimed at mothers of small children and staged by the National Dairy Council who plan to bombard them with leaflets, press ads., posters and T.V. com-mercials planned to persuade them, through fear of under-nutrition, to get children to drink even more milk. Common Market The position will be worsened, if anything, when we join the Common Market. Their attempts to stem the flood of surplus milk have been unavailing. Now, a subsidy of between £54 and £104 per cow will be paid to farmers who agree to withhold milk. Last year, on the Continent, due to over-production, farmers were paid £25 million to dispose of 300,000 cows. But Europe still has a mountain of 270,000 tons of

31

surplus butter! What a crazy world it is!

Bovine Diseases Pity the poor dairy farmer, he still has brucellosis to contend with, and he loses about £100 for every cow that aborts due to the spread of this complaint. And the S19 vaccine which was to have solved his problem was a failure.

Nevertheless the trade is most anxious to reassure consumers with regard to the milk from in-fected cows. As one farmer wro te to the Farmer and Stock-breeder: ". . . let us be very careful about any scaremongering about the dangers of drinking milk in any form.

"Whereas it is true that brucella bacteria can be found in milk from some cows that are infected with the disease, there is as far as I am aware no sound evidence that the drinking of infected milk is an important source of human infection."

Well, anyone can have my share, safe or not!

Contortionist Cattle There will be no need to ex-

plain the term "zero-grazing", but a comment from a farming correspondent in a trade journal gives food for thought. Referring to the stalls in which these zero-grazed creatures live he wrote:

"Although small by normal standards animals of up to 11 cwt. have no difficulty in lying down in the cubicles as long as they have grown up in them." (The italics are ours, of course!)

32

H a p p y Days Nineteen years ago at the Annual General Meeting of the Vegan Society, the Committee had reached an impasse. The previous secretary was unable to carry on and a new secretary had not been found. The chairman, half in hope and half in despair, invited nominations or offers from the floor. At first there was no answer and then, hesitantly, Mrs. Hilda Honeysett offered her services and saved the day. She entered into the work with joy and en-thusiasm and served as secretary for three years. She infected everyone she met with her happy spirit, and did wonderful work through the hundreds of letters she wrote to members and en-quirers. I believe that she was also an active worker in many other fields.

Hilda was almost 83 when she passed away in Cheam Hospital on 4th January after three years of patient waiting. We are glad that our own Serena Coles was a constant visitor and was very close to her at the end—"a wonderful passing", Serena said.

I have many letters of Hilda's which end in characteristic fashion with, "Al l Blessings" or "Happy Days" and if you or I receive a little touch of inspiration as we go about our vegan work, it may well be that it is because Hilda Honeysett has joined the ranks of the invisible but active inspirers.

J.S.

W e need an OFFICE in T o w n

The work of the Society is in-creasing to such an extent that we need an office in the centre of London so that it is easily accessible from all areas. We need generous donations to-wards its establishment. Please communicate with the Trea-surer: Mrs. Grace Smith,

London, N.13.

Ret i r ing Secretary

After, over 5 years of devoted service, our Secretary, Mrs. Louis Davis, has found it neces-sary to resign her position owing to pressure of work in other fields.

In all the time Louis has spent with the Society she has shown enthusiasm and drive and has indeed taken a great interest in all activities. The Committee express their deep thanks for the work she has done for the Society and in pro-moting veganism generally.

33

The Vegan Society NEW SECRETARY

The position of part-time Secretary is open to offers. REQUIREMENTS: 1. Applicants must be vegans and members of The Vegan Society. 2. Have a devotion for the vegan cause. 3. Typewriting proficiency. 4. Living within the London com-muter belt in order to attend Committee Meetings. 5. Have plenty of storage at home. 6. Have a telephone at home. 7. Own transport would be an asset.

The position will carry a small remuneration. Applications in writing by 15t : Mrs. Eva Batt, , Enfield, Middlesex.

Poultry prob lem Now botulism, one of the dead-liest forms of food poisoning, has been found in broiler chickens in Britain but official experts assure us that the outbreak—the first recorded in this country—is no threat to human health. "In any case," wrote Peter Bullen in the Daily Mail, "cooking would de-stroy the poison."

Dr. Terry Roberts, of the Agri-cultural Research Council's Meat Research Institute, explains that there are several forms of botu-lism and that this outbreak is the

"C" variety which is "usually confined to birds and occasion-ally cattle and horses."

Having said this the Daily Mai! reporter continues: "Only two cases of type 'C' botulin poison-ing in man have been recorded: one in the U.S. and one in France."

However, in the next breath he adds: "The last confirmed case of botulism in man in Britain was 48 years ago, when 8 people died in Scotland after eating sand-wiches of wild duck paste."

Perhaps Scotland doesn't rate? Pollution "It is possible to keep 60,000 chickens on a few acres of con-crete, but they will produce an effluent disposal problem equal to a town of 10,000 people. In these systems of farming, the effluent from the animals . . . has become a major problem . . . A nuisance to nearby communi-ties, not only from the problem of effluent, but from noise, smell and infestation by flies, rats and mice." Ruth Harrison, speaking at the "Countryside in 1970" Conference at the Guildhall. How DO They Do It Statement from the Egg Market-ing Board. Eighty-seven per cent of all poultry in the U.K. is kept in cages, 9.5% in deep litter houses, and only 3.6% are on free range. Perhaps one of our mathematically-minded readers can work out how many eggs per day, per bird, these clever, over-active 3.6% of our hens are lay-ing to account for all the "free range" eggs consumed by ovo-vegetarians and other food re-formers—none of whom ever eat a broiler egg, of course.

Cruelty, botulin, fowl pest, dyed yolks, pollution—eggs are

54

becoming something to be avoided by everyone. When this is realised—and acted upon— the cruel exploitation of the hen will be a thing of the past.

"Raging Epidemic Talking of fowl pest, which re-putedly, could not be transmitted to humans, it has now laid low a number of workers in the poultry p a c k i n g industry. But the poultry-consuming public is, once again, adjured "not to worry" as even if they get in-fected birds, "the germs will be killed off in the cooking."

At the time of writing the disease is still spreading and has now (February) reached a total of 4,500 outbreaks (about 12 mill ion birds) in Great Britain over the last five months.

Some farmers are now de-manding that the Government should approve the use of La Sota, a stronger vaccine which is used on the Continent—from whence our present outbreak is thought to have stemmed!

The " l ive" vaccine from Hol-land, introduced into this country last December, has had no effect, for the epidemic con-tinues unabated, while the only remedy considered is always larger doses of stronger and more deadly vaccines. Stop the Treatment! Maybe the poultry experts could learn something from a recently published medical report. In it an old lady who was being kept alive in an intensive care unit, pleaded to be allowed to die because of her suffering.

All treatment was withdrawn and she was removed to a general ward to await death.

Ten days later she was better,

well enough indeed to visit the intensive care unit, shake hands with the doctors and thank them for their decision which had saved her life!

Every th ing a purpose Ecology has been defined as the science of the inter-relationships of creatures to each other and their enviroment.

We realise that the results of man's interference with the balance of nature can be both far reaching and calamitous, a fact which is perfectly illustrated in the following example which comes from a pest control officer and biologist working in Borneo. It has been retold before, but we feel it will bear repeating never-theless.

Some years ago the World Health Organisation launched a mosquito control programme in Borneo and sprayed large quan-tities of D.D.T., which had proved to be very effective in controling the mosquito. But, shortly there-after, the roofs of the natives, houses began to disintegrate because they were being eaten by caterpillars, which, because of their peculiar habits, had not absorbed very much of the D.D.T. themselves.

A certain predator wasp, how-ever, which had been keeping the caterpillars under control, had been killed off in large numbers by the D.D.T. But the story doesn't end there because they brought the spraying in-doors to control house flies. Up to that time the control of house flies was largely the job of a small lizard, the gecko, which in-

35

habits the houses and is en-couraged for this purpose.

However, the house flies were now saturated in the poison and the geckos died. The dead geckos were eaten by the house cats which, because of the high concentration of D.D.T. at the end of the food chain, also began to die off. To such an extent that a serious invasion of rats occurred which made great in-roads into the food supplies. Also with the rats came the threat of plague. So alarming was the situation that eventually cats were parachuted into Borneo to try to restore the balance of populations* which the people, trigger-happy with their spray guns, had destroyed.

Food fashions The trendy young people of Japan are rapidly turning from traditional dishes, largely based on rice, fish and soya with vege-tables, towards Western foods and eating habits.

With the help of J. Lyons, Tokyo now boasts a Wimpy Bar and even take-away Kentucky Fried Chicken is fast growing in popularity. In fact the average consumption of pork and chicken has trebled since 1961 and they use twice as much butter and milk as they did ten years ago. The Sunday Times exposure of the filthy conditions and un-hygienic habits existing in a number of large London restaur-ants must have shocked all who read it.

It is unlikely, however, that such flagrant disregard of the regulations is confined to the

restaurants visited. This would be too much of a coincidence, particularly as the establishments chosen were considered to be in no way out of the ordinary. Indeed five of them were, we are told, proud to show the Sunday Times representative round their kitchens, yet in these five he found 27 contraventions of the regulations. We can therefore assume that something similar exists in other restaurants, towns and cities. Indeed we read, only a few days later, the result of a spot check made by U.S. Govern-ment investigators, of some of the 3,200 .'Federally Approved' slaughterhouses, who found un-sanitary conditions in 36 out of the 40 inspected.

Although the main cause of food poisoning stems from animals foods, many of the con-traventions in both reports con-sisted of general laxity of hygiene —dirt, in short—so the more we can eat at home or carry our fruit with us, the less danger there is of our food becoming contam-inated.

Pets Has anyone knowledge of

raising domestic animals on vegan food? One of our members has been presented

with two kittens. They appear to be managing quite well so far on nutmeats, cooked carrots, sprouts, Barmene Tartex and wholemeal bread. We shall be glad to hear from other members who have had experience of feeding pets in this way and what success they have had.

36

Honey Bees poisoned A Farm Report on the honey business states that British beekeepers are asking for a Government subsidy to help cover the administratives costs of running their vitally necessary 'Early Warning System' which alerts beekeepers when local farmers intend to spray crops with poisonous chemicals.

Even with this system, devised and run by the beekeepers them-selves, the losses are still very heavy. One Association esti-mates that their 700 members lost, between them, four tons of honey last year through dam-age to bees. Not being a beekeeper I do not know how many bees would be needed to produce this amount of honey, but it must be a great many. Mill ions of these harmless, industrious little insects are kil-led by poisoning every year in this country alone, by the short-sighted policy of those who think they can see a short cut to big-ger profits for themselves by kil-ling off all insects to protect crops from certain kinds.

Ed. Note: It would take 64,000,000 bees to make four tons of honey.

Turkeys and A.I. Our prize for the most nauseating picture of the month must go to The Farmer & Stockbreeder. It shows two artificial insemination experts demonstrating to "eager students" how to collect semen from a turkey stag. (Male bird.)

D o n ' t f o r g e t t h e

"SHOPPERS' G U I D E "

Dolphins Flipper Trainer arrested Ric O'Feldman, who trained five dolphins for the T.V. series "Flipper", spent a day in goal after being arrested for attempt-ing to free a dolphin from a pen at a marine laboratory.

O'Feldman, aged 27, was arrested for trespassing after spending most of one night cut-ting away 60 ft. of underwater fence which held a dolphin named Charlie Brown in the lab's pen.

"Dolphin pens are like ghettos for animals", O'Feldman said, and told the police his stunt was intended to "call attention to the plight of the dolphins", which he claims are intelligent and sensi-tive beings that should not be kept in captivity.

This news came to us from The New Zealand Vegetarian and also appeared in the Wanganui Herald there.

About Naturopathy Take heart all those of you who sometimes need the advice of the medical profession. It has been suggested that under the reorganised National Health Ser-vice, Naturopaths and Osteo-paths may be available to N.H.S. patients. This will only have a chance of coming into being if there is proved to be a sufficient demand for these services. TO REGISTER YOUR SUPPORT PLEASE SEND A SUITABLY WORDED POSTCARD TO: Douglas Gibon, Registrar, Standing Committee of Health & Humanitarian Association, 51 Ashburnham Grove, London, S.E.10.

Classif ied Terms: Cash with order to: Philip Danes, 10. Derby Road. Caversham, Reading, Berks. (\\p per word mini-mum insertion 25p: 10% discount on four consecutive insertions.)

BRIT ISH V E G E T A R I A N Y O U T H M O V E -M E N T . A n organisat ion for people 12 — 35 . Social gather ings, hol idays, mon th l y magazine, etc. , organised. Further par t icu lars f r o m Sec., B . V . Y . M . , c / o The Vegetar ian Society (U .K . ) L td . , 53 Marloes Road, London, W . 8 .

THE C O M P A S S I O N A T E D O C T R I N E OF A H I MSA is stressed in the m o n t h l y p u b -l icat ion " A H I M S A " ( n o n - k i l l i n g , ha rm-lessness). Ful l year, 5 0 p in Br i t ish stamps or coins. THE A M E R I C A N V E G A N SOCIETY, Malaga, N.J. 0 8 3 2 8 . U.S.A.

V E G A N I C G A R D E N I N G . C O M P O S T I N G A N D N O - D I G G I N G . Grow your vege-tables in the purest way k n o w n . POSTAL T U I T I O N . S.A.E. for terms. Veganic Gardening, 4 A insdale Crescent, Reading, RG3 3NG.

VEGFAM. Famine Rel ief by vegetable foodstu f fs , crop i r r iga t ion , l ea f -p ro te in processing. — The Sanctuary, Lyd ford , Okehampton , Devon.

Estab l ishments Cater ing fo r Vegans (All eslablishmettis under this heading are free of charge a.v a service to the movement).

BROOK L I N N . Cai lender , Perthshi re. Vegetar ian and Vegan meals care fu l l y prepared and a t t rac t i ve ly served. C o m -for tab le guest house. Near Trossachs and W e s t e r n High lands. Mrs . M u r i e l C h o f f i n . Cal lender 103.

EASTBOURNE. Vegetar ian Se l f -Ca te r ing Guest House. W e l l equ ipped and appoin ted. Every c o m f o r t and con -venience. Pleasantly s i tua ted ou tsk i r t s of t o w n . Easy access shops and sea f ron t . Park ing space. Margare t Fisher,

guests 2 1 0 8 4 .

L A K E D I S T R I C T . Rothay Bank, Gras-mere. A t t r a c t i v e guest house for i nv ig -orat ing, ref reshing hol idays. — W r i t e Isabel james. Te l . : 3 3 4

• • W O O D C O T E " , Le lant , St. Ives, Co rn -wa l l , is a h igh-c lass Vegetar ian Food Reform Guest House in a w a r m and sheltered s i tua t ion over look ing the Hay le Estuary. Composted vegetables; h o m e -made w h o l e - w h e a t bread; vegans catered for knowledgeab ly . M r . & Mrs . W o o l f r e y . Te l . : Hayle 3 1 4 7 . Early book ings fo i Summer very advisable.

W Y E V A L L E Y . Beaut i fu l h i l ls , qu ie t c e - t r a l l y - h e a t e d house, extens ive grounds and o w n marke t garden and f r u i t f a rm (no chemicals) . Raw-ea te we lcome ( l iv ing food) . A lso se l f - ca te r ing . N e w -age l ibrary. Brochure f r o m : M r . & Mrs .

M o n . , NP6 7 N X Te lephone: T i r t e r n 2 5 3 .

Publ.shed by THE VECAN SOCIETY. Printed bv H H CRFAVES LTD.. London. S.E.22.

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< AMORC)

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