An argument on behalf of the primitive diet of man / [Frederic Richard Lees].

  • Lees, Frederic Richard, 1815-1897.
Date:
1855
Catalogue details

Licence: Public Domain Mark

Credit: An argument on behalf of the primitive diet of man / [Frederic Richard Lees]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    LIVERPOOL VEGETARIAN ASSOCIATION. PRESIDENT: James Simpson, Esq., Fox-hill Bank, Accrington. VICE-PRESIDENTS: J. Bathgate. Alex. Dewail COMMITTEE: Wm. McGowan. I Aquila Kent. I Cath. Calderwood. George Bell. I — Veacock. | Agnes C- Diswab. SECRETARY : OFFICE: J. E. Edgar. Vegetarian Depftt, 35, Dale Street, LONDON VEGETARIAN ASSOCIATION. PRESIDENT: James Simpson, Esq. VICE-PRESIDENT. G.V. VlETTINGHOPF,ESq. M.D. TREASURER: SECRETARY: Mr. George Dornbdsch. | Mr. J. G. Crawford. COMMITTEE: Mr. J. Bormond. I Mr. W. White. I Mr. Grove. Mr. J. Wallis. | Mr. C. R. King. • OFFICE OF THE ASSOCIATION. Vegetarian Cottage, Malvern Road, Dalston, LEEDS VEGETARIAN ASSOCIATION. PRESIDENT : James Simplon, Esq., Fox-hill Bank, Accrington. VICE-PRESIDENTS: TREASURER: George Perkin. | George Wilson. | Joseph Thorp. COMMITTEE: AndrewAinsley. I Joseph Ldcas. Wm. Brownbridgb. | J. W.Gardner. SECRETARY: John Andrew, Jun., 14, Bishopgate Street. MA1T0N VEGETARIAN ASSOCIATION PRESIDENT: VICE-PRESIDENT J. Smith, Esq., Market Place. | Edward Sewell. COMMITTEE: SECRETARY Edw. Johnson. | Edw. Willmott. | Joseph Johnson. MANCHESTER AND SALFORD VEGETARIAN ASSOCIATION PRESIDENT: Mr. Alderman Harvey, 8, Acton Square, Salford. COMMITTEE ; Thos. H. Barker. I John Holt. I Wm. Smith. Peter Foxcroft. J. E. Nelson. Eaton Smith. Benj. Hargrave. | J. D. Scholefield. | J. W. Bettenb1 CHAIRMAN OF COMMITTEE : James Gaskill, Stretford Road, Hulme, Manchester. TREASURER: SECRETARY : Robert Milner* Mr. J. W. Betteney. RAWTENSTALL & CRAWSHAWBOOTI VEGETARIAN ASSOCIATION. PRESIDENT: Mr. John Chalk, Holmefield,Rawtenstall. SECRETARY: Mr. Wm. Hoyle, Brook Mill, Crawshawbooth. COMMITTEE: Henry Gill. I John Pilling. j William Chalk Thomas Taylor. | R. Hargreaves. | Thomas Nowell. Richard Taylor. OBJECTS. The objects sought to be attained by rthe above Associations in their* organization and activities, coincid with those expressed in the Prospectus of the General Society, page 3. VEGETARIAN EACTS AND STATISTICS. TRUE THEORY OF NUTRITION. The faith placed in the superlative properties of the flesh of animals is prodigious. Let us see what Liebig states in relation to this. “ Grain, and other nutritious vegetables, yield us, not only in starch, sugar, and gum, the carbon which protects our organs from the action of oxygen, and produces in the organism the heat which is essential to life, but also in the form of vegetable fibrine, albumen, and caseine, our blood, from which the other parts of our body are developed.*” “ These important products of vegetation are especially abundant in the seeds of the different kinds of grain, and of peas, beans, and lentils, and in the roots and juices of what are commonly called vegetables. They exist, however, in all plants, without excep- tion, and in every part of plants, in larger or smaller quantity.” Again :—“ Vegetable fibrine and animal fibrine, vegetable albu- men and animal albumen, hardly differ, even in form ; if these principles be wanting in the food, the nutrition of the animal is arrested; and when they_are present, the graminivorous animal obtains in its food the very same principles on the presence of which the nutrition of the carnivora entirely depends.” The next statement is very important to be remembered. “Vegetables * Animal Chemistry, pp. 106,45, 47, 48. produce in their organism, the blood of al animals, for the carnivora, in consuming th blood and flesh of the graminivora, consume strictly speaking, only the vegetable prin ciples which have served for the nutrition o the latter.” Liebig thus refers to the tac that the nutriment of flesh is the same a that of vegetable food, which is an answe to those who say that flesh contains som desirable quality that is not to be found ii vegetables. When you eat flesh you do no get a superior article of nourishment, bu just what is in vegetables, merely the proxv mate principles of vegetables transferrei through the body of an animal.—Extrae from the Speech of J. Simpson, Esa. COMP A RATI VE VIEW OP THE DIGESTIBILITY 01 CERTAIN ARTICLES USED AS FOOD.* H. M Barley Soup 1 3( Bean Soup 3 ( Soft boiled Rice 1 ( Boiled Tapioca, Barley, Milk . . 2 ( Bread (fresh) 3 If Eggs, variously cooked ... 23/ Potatoes, Beans, Parsnips . . . 2 3( Custards 2 4 f Chicken Broth 3 ( Mutton Soup 3 3( Chicken 3 If Roast Beef, Beef Steak ... 3 ( Roast Mutton 3 If Broiled Veal 4 ( Roasted Duck 4 If Roasted Pork 5 If * From Dr. Beaumont’s Experiments on Digestion