General/ Humor/ vegan history/ vegetarian history

The ‘Vegan Police’ – making their first appearance 100 years ago – aka – ‘A Glimpse of the Future – In a Compulsory Vegetarian Age’.




A raid on a meat-eating den

The Ernest Bell Library has a growing collection of veg-art – ……art, illustrations, cartoons & photos benefiting animals. (1)

Here is an example – ……thank you to Arthur Watts (2) & Clement King Shorter (3) !

‘The Vegan Police’

– making their first appearance 100+ years ago – AKA –


A raid on a meat-eating den

– a cartoon drawn by Arthur Watts.

From a 1912 issue of the weekly London magazine  –

The Sphere: An Illustrated Newspaper for the Home

From the issue of December 28th, 1912

Volume LI., No. 675

…..on page 336

The Sphere was founded & owned by Clement King Shorter.

In addition to founding Sketch and The Sphere, Clement King Shorter was also the founder of The Tatler.

Arthur Watts (1883–1935) was an illustrator and artist who was killed in an air-plane crash over the Swiss Alps. His first drawing for Punch, the English humor magazine, was published in 1912 and his work continued to appear regularly until the time of his death.

The Sphere was connected to Black & White magazine – someone there really liked animals – probably Clement King Shorter himself. The Ernest Bell Library also has some fine anti-vivisection pieces which Black & White published – I will dig them out & scan some of them.

Here is Clement King Shorter ……quoting the author George Borrow – ……quoting Sir Richard Phillips (4) –

‘During his sojournment in London this animal had been killed; and on the very day of his return to his father’s house, he partook of part of his favourite at dinner, without his being made acquainted with the circumstance of its having been slaughtered during his absence. On learning this, however, he experienced a sudden indisposition; and declared that so great an effect had the idea of his having eaten part of his slaughtered favourite upon him, that he would never again taste animal food; a vow to which he has hitherto firmly adhered.’

– taken from his book – George Borrow and his circle – from page 88. (5)

If anyone would like a high res. scan of the cartoon – just send an email to: – 

humanitarianleague (at) outlook (dot) com 

– or message me through HappyCow


(1) More about – The Ernest Bell Library –

(2) More about – Arthur Watts –

(3) More about – Clement King Shorter –

(4) More about – Sir Richard Phillips – Sir Richard Phillips was the first & only ever ‘almost vegan Sheriff of London’ in 1807. The Ernest Bell Library also has a couple of glorious original very early 1800s original cartoons & books connected to Sir Richard Phillips.

(5) The book – George Borrow and his circle – the whole book is here –

Permission to ramble just a little please! – one nice thing deserves to lead to another – George Borrow’s
Glamorgan Sausages
– properly veganized.


Glamorgan sausage (Welsh: Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs.  Glamorgan sausage is mentioned by George Borrow in his work, Wild Wales, written in the 1850s. –

Glamorgan Sausages – are vegan when they are made with – Sheese – – (or another vegan brand).

Here is a gorgeous vegan Glamorgan sausage recipe by Mel – read the full article & recipe here –


Glamorgan Sausages 

3 cups fresh breadcrumbs
1 leek (white part only), finely chopped
50g grated cheezly
2 tablespoons nutritional yeast
1 tablespoon fresh parsley, chopped
1/2 teaspoon dry mustard powder
2 tablespoons ground flax seeds, mixed with 6 tablespoons water
1/4 cup plain flour
1/2 cup soy milk
1/2 cup cornflake crumbs or packaged breadcrumbs
Olive oil, for frying

Mix the fresh breadcrumbs, leek, cheezly, nutritional yeast, parsley, salt, pepper and mustard in a large bowl. Stir through the flax seeds/water mixture until well combined. Test the mixture by squeezing a little in your palm, If it’s too crumbly to bind together, drizzle in a little soy milk.

Divide into 10-12 balls, then form each ball into a sausage shape. Toss each sausage in flour, shaking off the excess, then dunk into soy milk and coat with the cornflake/bread crumbs. Place the sausages on a plate and refrigerate for 20-30 minutes.

Heat some oil in a frying pan over low-medium heat or warm up a BBQ grill. Add the chilled sausages and cook, turning gently until golden on all sides.

Serve with tomato relish/chutney, or tomato/BBQ sauce also works well.

Comment via Facebook