"The history of vegetarianism is as old as human history itself; and
probably in every age, there have been some who have practiced it either as
a religious duty, or under the belief that they would thereby conserve the
life forces, and be the better fitted for the pursuit of peace and happiness.
Again, there are those who adopt a vegetarian course of diet in the belief
that many diseases, such as gout, and gastrointestinal disorders, would largely
disappear if the vegetarian diet were strictly adhered to. Another motive
for adopting vegetarianism is undoubtedly economy. To a great extent, the
human race is virtually vegetarian from necessity. Nor do we find that
feebleness, either of mind or of body, necessarily ensues. Rather, experience
shows the opposite to be the case.
"It has been the purpose of this book to make the instruction and recipes
so practical that the many who are desirous of reforming their diet may
do so intelligently. To such, it is well to say that changes in the habits of
a lifetime should be gradual and progressive, as the functions of the body
do not readily adjust themselves to changes that are too radical. When flesh
foods are left off, digestive juices of a different character are required; but
it is a matter of only a short time until the system adjusts itself to the change.
"It is certainly true that as one perseveres in a non-flesh diet for a length
of time, the relish for spices and condiments diminishes; and as these really
serve to blunt the sensitiveness of the palate, there gradually comes into
evidence, when they are discarded, a keener discernment of the rarer and
more delicate natural flavors, which are quite inappreciable to the taste ac-
customed to highly seasoned foods. One mistake to be avoided, however, is
the opposite extreme. Food should never be served savorless and insipid.
As one has expressed it, 'When the goodman comes in expecting the usual
roast mutton or kidney stew, do not set before him a dish of mushy barley
or sodden beans.' There is at command a variety of vegetarian dishes, prac-
tically unlimited, and savory enough to tempt the most fastidious.
"The most common error of those who have eschewed flesh products is
that, having developed the taste for natural foods, they are inclined to
overeat. Many labor under the delusion that because they have discontinued
the use of the more harmful articles of diet, they are licensed to eat all their
appetite calls for. Soon they observe symptoms of intestinal indigestion, and
attribute it to their having adopted the diet reform. The secret of success
in avoiding this error is thorough mastication, and the eating of only a few
kinds of food at one meal. The benefit derived from food does not depend
so much on the quantity eaten as on its thorough digestion and assimilation.
Therefore if the time in which to eat is limited, the amount eaten should be
proportionately limited."
Page 1
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"The history of vegetarianism is as old as human history itself; and probably in every age, there have been some who have practiced it either as a religious duty, or under the belief that they would thereby conserve the life forces, and be the better fitted for the pursuit of peace and happiness. Again, there are those who adopt a vegetarian course of diet in the belief that many diseases, such as gout, and gastrointestinal disorders, would largely disappear if the vegetarian diet were strictly adhered to. Another motive for adopting vegetarianism is undoubtedly economy. To a great extent, the human race is virtually vegetarian from necessity. Nor do we find that feebleness, either of mind or of body, necessarily ensues. Rather, experience shows the opposite to be the case.
"It has been the purpose of this book to make the instruction and recipes so practical that the many who are desirous of reforming their diet may do so intelligently. To such, it is well to say that changes in the habits of a lifetime should be gradual and progressive, as the functions of the body do not readily adjust themselves to changes that are too radical. When flesh foods are left off, digestive juices of a different character are required; but it is a matter of only a short time until the system adjusts itself to the change.
"It is certainly true that as one perseveres in a non-flesh diet for a length of time, the relish for spices and condiments diminishes; and as these really serve to blunt the sensitiveness of the palate, there gradually comes into evidence, when they are discarded, a keener discernment of the rarer and more delicate natural flavors, which are quite inappreciable to the taste accustomed to highly seasoned foods. One mistake to be avoided, however, is the opposite extreme. Food should never be served savorless and insipid. As one has expressed it, 'When the goodman comes in expecting the usual roast mutton or kidney stew, do not set before him a dish of mushy barley or sodden beans.' There is at command a variety of vegetarian dishes, practically unlimited, and savory enough to tempt the most fastidious.
"The most common error of those who have eschewed flesh products is that, having developed the taste for natural foods, they are inclined to overeat. Many labor under the delusion that because they have discontinued the use of the more harmful articles of diet, they are licensed to eat all their appetite calls for. Soon they observe symptoms of intestinal indigestion, and attribute it to their having adopted the diet reform. The secret of success in avoiding this error is thorough mastication, and the eating of only a few kinds of food at one meal. The benefit derived from food does not depend so much on the quantity eaten as on its thorough digestion and assimilation. Therefore if the time in which to eat is limited, the amount eaten should be proportionately limited."