A VEGETARIAN ON A JOURNEY

By J. George Heid, St. Louis, Mo,

In Germany, every confectioner who serves coffee, every hotel, every ice cream saloon and every non-Vegetarian restaurant also serves beer and wine. Not so the Vegetarian restaurants. When telling some Germans that in the United States a strictly first-class confectionery and ice cream saloon would not serve beer or other intox- icants they were much surprised , and asked : "But what does a man do while the lady eats ice cream, ices, or drinks soda water, if he can have no beer?"

In the city of Stralsund, Pomerania,one man said to me : "But my dearsir ! How does the beer agree with such a strange diet?"

In another city, a man told me in all sincerity, that he tried the Vegetarian diet for a while, but was forced to give it up, as he did not have the proper relish for beer during the whole time he lived that way. And when one thinks of it ! Oranges, dish of oatmeal and a schooner of beer 1 Or think how one would relish a glass of l>eer with a big slice of water-melon and a fruit-pudding ?

WHiile all this may sound very discourag- ing, it is pleasant to know that right in tJerniany, Vegetarianism is gaining rapid- ly, and the following encouraged me espec- ially :

Physicians sometimes find that their patients are much injured by excessive beer drinking, and knowing that they cannot prevail on them to stop this, they prescribe strict Vegetarian diet for them, and in a little while the thirst for beer diminishes of itself, while the patient, finding himself improving, ascribes it to the diet, which is after all the primary cause. Ii8

In Frankfort-on-the-Main, a German Vegetarian said to me in his excellent Ger- man ; and he was a well educated man : "While I am convinced that the Vegetarian diet is conducive to health generally, I know that in my case it redeemed me morally and physically. I was addicted to the habit of drink to such an extent that I was fi-equently taken out of the gutter. I felt the disgrace keenly and tried everything in my power to reform, but the harder I tried, the more I drank, and I finally con- sidered myself beyond human aid. But fortunately, I was induced to try V'egeta- riaiiism ; not that I had such confidence in it, audit was a difficult thing to live up to at first, but at the last resort I made the effort BTid found that soon my unnatural appetite for alcoholic beverages decreased perceptibly and to my unspeakable delight, I found myself able, in time, to conquer the passion entirely, and for several years have not touched a drop of the vile stuff. But, I find the only absolute cure is total abstinence, and I surely may claim to speak from experience. When I hear people talking to nie of moderate drinking, I become impatient, for I have never found many yet who did not claim to drink mod- erately, and it is the moderate drinkers who eventually fill a drunkard's grave. One may drink moderately one day, or perhaps two or three days, and then relapse into the old evil again. In fact, it is so hard to know where the line must be drawn between moderate drinking and sottism. Butof one thing I have convinced myself, which is, that to avoid drunkenness, the absolutely safe method is to shun strong drink alto- gether, and to do this, a great aid is to be found in Vegetarianism."

This was very frank talk and certainly a high tribute to Vegetarianism. It pleased me so to meet this apparently sincere man. Atig.-Sep.

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that I was interested enough in his case to make inquiries about him, and found to my delight that he was a man now held in high esteem among the Frankfort citizens, and that he had at one time been considered an incurable drunkard.

In Sweden, I was struck with the differ- ent customs, for instance : the railroad . stations are not connected with saloons, nor is beer or wine served in the majority of the confectioneries or ice cream saloons. In fact, alcoholic drinking is not carried on very excessively in Sweden. In the city of Stockholm, the capitol of Sweden, I found two excellent Vegetarian restaurants, one, however, had salmon on the bill of iare.

It is remarkable how that fallacy about cold climates making meat-eating necessary is exploded on nearer acquaintance. For here were many who never ate meat and were frequently exposed to severe cold temperature, who were as fully able to stand it, if not better, than those who ate meats.

A bread called "hard brod" is used very extensively in Sweden. "Brod" is the Swedish word for bread. This hard bread is in the form of round flat loaves, about as large as a large si/,ed dinner plate, but not much thicker than our ordinary crackers. It is made from entire wheat flour ard is something like what we call here "educator ^ crackers." I found it very palatable and they claim it to be excellent for supplying warmth to the body. They say there that cold can be endured much better by eating the "tiard brod" than by a meat diet. A loafof this bread costs 5 ores (about I'/i cents) and makes a good meal. One thing certain, you eat it slowly ; no hasty ndigestive meal to complain of. Vegetar- ian restaurants are not very plentiful in Sweden, because nearly every restaurant, 1898

like in Kngland, furnishes an abundant variety of fruits and vegetables, so that the need of special restaurants is not great enough to support many.

In one of the country towns of Sweden, I remarked to a lady that I could not get people to understand there that I was a Vegetarian, could not make myself under- stood in the Swedish language that I did not eat meat. She replied in Swedish : "Oh, you speak Swedish well enough, but no doubt it is the same with them as with me. We can understand that you do not eat meat, but cannot imagine a reason why you do not." But fortunately this was confined to a small class of Swedes, for many practice Vegetarianism there, and many who" are not Vegetarians find much to recommend it.

In Copenhagen (called there "Kjoben- havn") the capitol of Denmark, I found a fruit restaurant carried on in connection with a fruit store, in which only fruits could be ordered, and these were very reasonable. A bill of fare to select from was : watermelon, cantelopes, grapes, prunes, cherries, strawberries, raspberries and blackberries. A plate and napkin is placed before the guest, and each kind of fruit he orders is placed on the table in separale dishes, with a small pitcher of cream, some sugar and salt placed before him. No meal is served under sooresCijJ-j cents) that being the cost of any dish of finit, but when three varieties are ordered, the cost was only one "krona" (27 centsj. They told me that in their season they .sold apples, oranges, bananas and pineapples. giving persons living exclusively on frull. a good variety to choose from.

In article V, I shall conclude the de- scription of my journey with experiences in Austria, France and England.

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Our objection to the Chinese criticism (page 124) of European flesh -eaters is that it is unjust to the sheep.

Athletic facts are accumulating both in Europe and America proving the endurance of Vegetarians who of course are teetotalars as well.

The /nier Ocean, Chicago, has always been a good friend to the Vegetarian cause. It has engaged Dr. David H. Reeder, who was editor of the New Race \.o \a.^e charge of its Nome Health Club which secures for each subscriber of $1 .00 the Weekly Inler Ocean for one year, and Vol I of the Home ■ Health books.

We have prepared blanks for the Vege- tarian Census and will send them to any of our friends willing to aid us in making it complete.

The Home Health Book by Dr. David H. Keeder, given to each subscriber of the Weekly luler Ocean is a valuable treatise. It condemns swine's flesh and gives many useful hygienic suggestions.

Where people stumble in regard to Veg- etarian practice is usually in the want of a proper and careful selection and preparation of food adapted to their requirements. The American Vegetarian Cookery for 15 cts. supplies this information.

Mr, R. F. Pamell is the Superintendent of the Vacant Lots Cultivation Association who wrote the excellent article on Compul- sory Cultivation on p. 124. We are glad that the proposal in our July number meets the approval of the executive of this dissoci- ation. Who will prepare the legislative measure ?

The Irish Court of Appeal in Dublin has decided that Vegetarian Societies are Char- itable Institutions and gifts to them legal under certain statutes. This secures /loo a year forever to the London Vegetarian Society and the same to the Vegetarian So- ciety, Manchester, by will of Mrs. Cranston of Belfast.

The general newspaper and periodica! press is advocating positive Vegetarianism piecemeal. Some advocate the use of fruits ; some of special varieties of fruit as specifics and preventives of certain dis- eases; others extol the virtues of nuts: others of oats, wheat and other cereals and nearly all condemn the use of much flesh "in hot weather." Thus the truth of Veg- etarianism is being acknowledged and is gaining ground in the public mind.

Because abstaining from flesh is necessa- rily made the distinctive requirement of membership in Vegetarian Societies, it has been supposed that this constitutes Vegeta- rianism. But while the negative is essen- tial to the enjoyment of Vegetarian life, the positive requirement of living upon a selec- tion from the nuts, fhiits, cereals and veg- etables is what we claim the correct definition of Vegetarian philosophy.

The signal victorj^ gained by eight ^^ege- tariiins in Berlin over fourteen flesh -eaters in a 70 mile walking test should have some influence in regulating the army ration-

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This country has led other nations in abol- ishing grog in the navy ration and whiskey has been prohibited in the army we believe, except as medicine, with quinine. The next step is to abolish the filthy pork as a ration so as to preserve the soldiers from trichinea and hog cholera ; and next the corn beef ration ; then the poisonous potted beef must be abandoned and then there will be a chance for a soldier to come ftom a war in as good health as he went.

The Chicago Tribune refers to the mar- riage of C, F. Silliman to Annie Force English and says that " Miss English was a telegrapher in the Agricnlttural Depart- ment at a salary of $iooa month, and in ten years of her service has not los^ an hour or been a moment late. She is a Vegeta- rian which cause is assigned by some for her good record . ' '

With this number we give some account of what can be done with the Vegetarian Society Mill. People who attempt Vegeta- rianism on white or baker's bread ; dairy butter and ordinary tea, coffee and condi- ments are very apt to fail to realize the real benefits of the new life, but with the facili- ties offered by this mill they may obtain a family supply of good, pure, wholesome food at less than half the cost of the adulter- ated and often unclean foods obtained from ordinary sources. Even where the use of flesh meat has not been abandoned, the use of one of these mills will be found to add immensely to the health and enjojanent of domestic life.

"SALT HORSE."

The complaints of sailors and soldiers

at)out the rations provided for them are

numerous and what is worse they are well

founded. One young man on a blockading

vessel writes to his mother : "We cannot get enongb water to drink. We only get a quart every twenty-four hours. If I could get one of your good meals it would be a paradise compared with this fore. There is nothing but hardtack, 'salt horse' and canned meats. I will never eat any canned meats or 'salt horse' again if I get home all right.

FRUIT & VEGETABLE TROLLEY. Col. J. C. Bonner of Toledo, O., has in- vented a Trolley truck for the conveyance of farm wagons so that fresh fruit and veg- etables can be taken daring the early hours of the morning by trolley roads into the city. We suggested such a use of the Trolley roads sometime ago and are glad that To- ledo City Councils have given Col. B. an opportunity to try his experiment for a year, although several years will be required to develop all the advantages of this im- provement.

THE ARMY RATION. The Republican Wauseon, Ohio, refers in complimentary terms to our efforts to obtain an improved ration for soldiers and sailors from the Battle Creek Bakeries. Our response from Battle Creek was that . government officials were not willing to pay enough for soldiers' ration to enable the Health Food Co. to supply a scientific ra- tion. But we understand the present hard- tack and fat pork and beans ration costs the government 40 cts. a day. Now it would be impossible for a soldier to eat 40 cts. worth of cereal Health Foods a day even at the present retail price, and the substitution of pulse for a portion of the health foods would not increase the cost but diminish it. We have suggested that our Battle Creek friends endeavor to supply health foods to the hospitals if not to the camps.

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Potatoes and Parsley Saiiw. Corn Timbalw.

Onlmeal Wafers. Brown Bread.

Raspberry Cteam. Sliced Peaches. Ripe Plums.

Spring Water.

RECIPES. ^

NastiiTtium Salad. — Slice 2 hard boiled eggs over a dish of shredded lettuce and dot with nasturtium flowers. Serve with French dressing.

French Salad Dressing. — In a small bowl put a level teaspoonful of salt, half a saltspoon of pepper and 3 tablespoons of oil ; stir until the salt dissolves, then add I tablespoon of good vinegar (preferably tarragon,) blend thoroughly and pour over the salad.

From Thr IMinfalet.

Com Timbales. — Grate the corn from the ears, beat 5 eggs until light, and add % teaspoon salt, % teaspoon of white pepper, 4ouiicesof fine cracker crumbs and i pt. of the grated corn. Pour into tinibale moulds dusted with parsley chopped fine and previously greased. Set in a baking pan of boiling water, cover with a sheet of buttered paper and cook in the oven twenty minutes. Serve with tomato sauce.

Tomato Sauce. — Put 2 tablespoons of butter into a saucepan, add a chopped onion and frj- brown. Stir in a tablespoon of flour and I qt. of stewed tomatoes. Let simmer for 10 minutes, strain and then add seasoning to taste and a little minced par- sley.

Raspberry Cream. — Take i qt. of ripe, red raspberries, bniise them, cover with pulverized sugar, and let them stand for % hour; then rub them through a fine sieve. Measure this pulp and add to it an equal qoantity of rich, sweetened cream. Whip

it to a stiff froth. Cover the bottom of a glass dish thickly with lady-fingers an.dponr the cream over them, and stand on the ice until ready to ser\'e.