Author Description

Excerpt from New Vegetarian Dishes Nor need our carnivorous friends be afraid of it. A good deal of nonsense is talked (by meat-eaters I mean, of course) about the properties of food, and they would have us believe that they eat a beef steak mainly because it contains 21° 5 per cent. Of nitrogen. But we know better. They have eaten steaks for many years, but it was only last week, in working up for a debate, that they found out about the nitrogen. It is not the chemical ingredients which determine the diet, but the avour; and it is quite remarkable, when some tasty vegetarian dishes are on the table, how soon the percentages of ni trogen are forgotten, and how far a small piece of meat will go. If this little book shall succeed in thus weaning away a few from a custom which is bad bad for the suffering creatures that are butchered - bad for the class set apart to be the slaughterers - bad for the consumers physically, in that it pro duces disease, and morally, in that it tends to feed the lower and more ferocious qualities of mind, and also for ever prevents our treating the animal creation with that courtesy (as Sir Arthur Helps put it) which is their due - then I know that it will not have wholly failed in carrying out the author's benevolent intention. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.