THE JDBILEE IN ENGLAND

The meetings commemorative of the 50th anniversary of the formation of the Vegetarian Society, England, commenced May 50th and June 1st, 1897, and several very interesting Conferences have been held at Ramsgate, Kent, and Northwood Villa where the Society was formed, was visited. By a happy coinci- dence a similar meeting in Philadelphia is held at Northwood Park.

The International Conference will be held at Rarasgate, Sept. 13th and the V. S. of America is invited to send delegates. If any of our friends in this country will be in Eng- land at that time, we shall be glad to have them represent the Society if they will notify us of the fact in time to get credentials. "37

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DR. SCHOFIEI,D ON FRUIT EATERS.

Dr. Alfred Schofield in an able article pub- lished in The Leisure Hour, (London, Eng- land) gives some valuable suggestions worthy of consideration by both Vegetarians and camivorans, if we may be permitted to coin a word, as we hate to apply the term "flesh- eaters" to persons who may be personal friends, but who mysteriously persist in carnivorous habits.

Dr. Schofield dbabusias the minds of his readers of the idea that vegetarians subsist entirely on vegetables. Also that Vegetarian- ism is founded solely on hygienic considera- tions or base utilitarian motives, but describes it as "A lofty humanitarian movement, and to say nothing of the East, dates in the West from the time of Plutarch and probably long before. A lai^e element of sentiment, and religious sentiment enters into its composi- tion, so that it is a cult rather more than a science. The chief motive in Vegetarianism is a humane one."

What is Fruit?

Then the Doctor raises the question what is fruit? for he seems inclined to call vege- tarians "fruit eaters" rather than vegetarians and with some plausible showing for his preference, stating the ^road view of Sir Risdom Bennett, that seeds are really fruits and fruit eaters might therefore in a broad sense include those who eat what is not the flesh of animals. He might have said even the eggs of birds are in a sense fruit, covering, as all fruits do the live germ and supplying what nature has provided for the first nour- ishment of the new being. In this sense may not milk be classified with fruit? All fruits in the restricted sense are the pulp surround- ing the seed. A kemal of wheat has been described as an egg and with equal propriety an egg can be described as a fruit as all re- late to the supply of food to the new creature either plant or bird. In this sense eggs differ from flesh because they are food intended for the chicken rather than the chicken itself. Flesh is not properly a food.

Man Naturally a Froit Eater.

Dr. Schofield states truly that "All evolu- tionists trace than from the frugivora and not from the camivora and quotes Prof. Schlick- eysen as saying Man is by nature purely frugivorous and Lord Monboddo to the same efiect, with capacity however to become an animal of prey, but this is an acquired, not a natural habit. Fruit Eating for the Working Classes.

Then in reference to the economy of the subject the Doctor quotes House of Commoos reports on Diets 1879: One penny worth of split peas equivalent to nine pennyworth of flesh meat. Three pennyworth of oatmeal contains the nitrogenous value of three pounds of flesh meat costing half a crown, about 60 cents. He wishes good speed to all apostles of fruit eating among the poor.

Dr. SCHOFIKLD'S CONCLDSION.

The conclusion he arrives at is that strict "Fruit Eaters" will thrive best under more natural conditions of life than are enjoyed by most people, but that fortified with milk, butter and eggs the vegetable albumen can be supplied in the necessary proportions by fruit eating, in many cases with great advan- tage, and in some cases health can be restored by this simple and sensible means. And if brain workers do not become Fruit Eaters they can benefit themselves by moderating their flesh-eating, by selecting fish, fowl and game. Thus he says "we can greatly profit by the truths connected with Fruit Eating even if we do not follow the sentimental ar- gument, or pledge ourselves to the sweet and simple diet of apples and brown bread." This is true but the real delights of Fruit Eating can never be known by those who thus indulge even in a moderate degree, in food the chief piquancy of which is derived from the uric acid it contains.

Dr. Schofieldspeakshighly of the efiect and digestibility of ripe apples, pears, grapes and raisins but advises against eating the seeds. He gives a preference to ripe juicy pears for digestibility over apples.

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wild Rlackberria. Hncklebcnica. Baainu. Caramel Cereal Coffee. ■lUpbert? Viaegar.

The above menu is for an old &shiotted picnic in the woods. The potatoes and corn to be roasted in the hot ashes ofa camp fire and the meal eaten from a table cloth spread on the green grass. A very pleasing effect can be given by strewing the snowy white cloth with fresh fern leaves.

Peaant and Cheese Sandwiches. — Shell and skin sufBcient fresh-roasted peanuts to make a capful when rolled or ground. Sprinkle them lightly with salt and mix with cream cheese. Spread this on squares of thin bread. Thewe sandwiches are particularly nice served with lettuce salad.

Raspberry Vinegar. — Mash raspberries thoroughly and place in a Stone jar. Cover well with cider vinegar. Stand in the hot Kun all day, or two mornings; then all night in a cool place. Stir occasionally ; strain and put as many raspberries in the jar as you ■trained out; pour the same vinegar over them, mash well, and again stand in the hot snn. Strain i^aiu ; measure the juice, and allow I pt, of water to each quart of juice; stir well, again measure, and to each quart allow 4 ponnds of sugar.

PnuB Ptaclieal t^rgtUnaw Coolety.

Cheese Straws. — Sift one cupful of flour, fi teaspoon of baking powder, a dash of ca>-enne pepper, and salt thoroughly. Then

work in two tablespoons of butter, add H of a cnpfnl of grated cheese and mix to a soft dough with milk. Roll out lightly on a floured board, cot in strips the length of a pencil, also make some small riugs. Bake in a hot oven until delicate brown. Put sticks through one or two of the rings. Nice to 8er\e with salads, or for lunch boxes.

Egg Plant Balls. — Prepare as for baked egg plant ; (peel and cat in pieces) roll a tablespoonful into round balls in the palms of the hands, flatten them, pour beaten egg over them to moisten both sides, turn each in a plate of powdered crackers, fry them brown in boiling greese, and serve tbem on a hot shallow dish.

From Tit Amtrican Kitchttt Magatint.

Buns. — Mix together i tablespoon butter, X cup sugar, % teaspoon salt, i cup scalded milk, % to I yeast cake (according to time), I pt. flour. Let ristf till double in bulk. Add % cup sugar mixed with % teaspoon spice, V cup Iruit and nearly i pt. flour. Knead well, let rise again, shape, put in pans, let rise and bake. Omitting the fruit and adding one egg the same dough may be used for raised doughnuts.