is purely a cookery-book, written on the principles generally adopted by
vegetarians; and as, until quite recently, there seemed to be in the minds
of many some doubt as to the definition of vegetarianism, we will quote the
following explanation from the head of the report of the London Vegetarian
Society:--"The aims of the London Vegetarian Society are to advocate the
total disuse of the flesh of animals (fish, flesh, and fowl) as food, and
to promote a more extensive use of pulse, grains, fruits, nuts, and other
products of the vegetable kingdom, thus propagating a principle tending
essentially to true civilisation, to universal humaneness, and to the
increase of happiness generally."

We have no intention of writing a treatise on vegetarianism, but we
consider a few words of explanation necessary. Years back many persons
were under the impression that by vegetarianism was meant simply an
abstention from flesh-meat, but that fish was allowed. Such, however, is
not the case, according to the rules of most of the Vegetarian Societies of
the day. On the other hand, strictly speaking, real vegetarians would not
be allowed the use of eggs and milk; but it appears that many use these,
though there are a considerable number of persons who abstain. There is no
doubt that the vegetable kingdom, without either milk or eggs, contains
every requisite for the support of the human body. In speaking on this
subject, Sir Henry Thompson observes:--"The vegetable kingdom comprehends
the cereals, legumes, roots, starches, sugar, herbs, and fruits. Persons
who style themselves vegetarians often consume milk, eggs, butter, and
lard, which are choice foods from the animal kingdom. There are other
persons, of course, who are strictly vegetarian eaters, and such alone have
any right to the title of vegetarians."

In the following pages will be found ample recipes for the benefit of
parties who take either view. In questions of this kind there will always
be found conflicting views. We have no wish or desi