The Story of My Experiments with Truth

scholarships. I had before me examples of much simpler living. I came across a fair number of poor students living more humbly than I. One of them was staying in the slums in a room at two shillings a week and living on two pence worth of cocoa and bread per meal from Lockhart’s cheap Cocoa Rooms. It was far from me to think of emulating him, but I felt I could surely have one room instead of two and cook some of my meals at home. That would be a saving of four to five pounds each month. I also came across books on simple living. I gave up the suite of rooms and rented one instead, invested in a stove, and began cooking my breakfast at home. The process scarcely took me more than twenty minutes, for there was only oatmeal porridge to cook and water to boil for cocoa. I had lunch out and for dinner bread and cocoa at home. Thus I managed to live on a shilling and three pence a day. This was also a period of intensive study. Plain living saved me plenty of time and I passed my examination.

Let not the reader think that this living made my life by any means a dreary affair. On the contrary the change harmonized my inward and outward life. It was also more in keeping with the means of my family. My life was certainly more truthful and my soul knew no bounds of joy.

XVII

Experiments in Dietetics

As I searched myself deeper, the necessity for changes both internal and external began to grow on me. As soon as, or even before, I made alterations in my expenses and my way of living, I began to make changes in my diet. I saw that the writers on vegetarianism had examined the question very minutely, attacking it in its religious, scientific, practical and medical aspects. Ethically they had arrived at the conclusion that man’s supremacy over the lower animals meant not that the former should prey upon the latter, but that the higher should protect the lower, and that there should be mutual aid between the two as between man and man. They had also brought out the truth that man eats not for enjoyment but to live. And some of them accordingly suggested and effected in their lives abstention not only from flesh-meat but from eggs and milk. Scientifically some had concluded that man’s physical structure showed that he was not meant to be a cooking but a frugivorous animal, that he could take only his mother’s milk and, as soon as he had teeth, should begin to take solid foods. Medically they had suggested the rejection of all spices and condiments. According to the practical and economic argument they had demonstrated that a vegetarian diet was the least expensive. All these considerations had their effect on me, and I came across vegetarians of all these types in vegetarian restaurants. There was a Vegetarian Society in England with a weekly journal of its own. I subscribed to the weekly, joined the Society and very shortly found myself on the Executive Committee. Here I came in contact with those who were regarded as pillars of vegetarianism, and began my own experiments in dietetics.

I stopped taking the sweets and condiments I had got from home. The mind having taken a different turn, the fondness for condiments wore away, and I now relished the boiled spinach which in Richmond tasted insipid, cooked without condiments. Many such experiments taught me that the real seat of taste was not the tongue but the mind.

The economic consideration was of course constantly before me. There was in those days a body of opinion which regarded tea and coffee as harmful and favoured cocoa. And as I was convinced that one should eat only articles that sustained the body, I gave up tea and coffee as a rule, and substituted cocoa.

There were two divisions in the restaurants I used to visit. One division, which was patronized by fairly well-to-do people, provided any number of courses which one chose and paid for à la carte, each dinner thus costing from one to two shillings. The other division provided sixpenny dinners of three courses with a slice of bread. In my days of strict frugality I usually dined in the second division.

There were many minor experiments going on along with the main one; as for example, giving up starchy foods at one time, living on bread and fruit alone at another, and once living on cheese, milk and eggs. This last experiment is worth noting. It lasted not even a fortnight. The reformer who advocated starchless food had spoken highly of eggs and held that eggs were not meat. It was apparent that there was no injury done to living creatures in taking eggs. I was taken in by this plea and took eggs in spite of my vow. But the lapse was momentary. I had no business to put a new interpretation on the vow. The interpretation of my mother who administered the vow was there for me. I knew that her definition of meat included eggs. And as soon as I saw the true import of the vow I gave up eggs and the experiment alike.

There is a nice point underlying the argument, and worth noting. I came across three definitions of meat in England. According to the first, meat denoted only the flesh of birds and beasts. Vegetarians who accepted that definition abjured the flesh of birds and beasts, but ate fish, not to mention eggs. According to the second definition, meat meant flesh of all living creatures. So fish was here out of the question, but eggs were allowed. The third definition included under meat the flesh of all living beings, as well as all their products, thus covering eggs and milk alike. If I accepted the first definition, I could take not only eggs, but fish also.