302 THE VITAMINES 



to Sir Thomas Barlow (I.e. 35). He concluded that this type is 

 identical with scurvy in adults, as did also Hoist and Frolich (I.e. 

 903) and Looser (969). 



Through the work of Neumann (970), we recognized the causative 

 relationship between heating the milk and the appearance of infantile 

 scurvy. He observed the development of scurvy on a milk which was 

 first pasteurized at the dairy farm, and on the next day, before 

 consumption, heated in a soxhlet for 10 to 15 minutes. Neumann's 

 conclusions were confirmed by Heubner (971) and by A. Meyer 

 (972). Brachi and Carr (973), in England, reported some cases of 

 of scurvy on cooked milk. In 1898 the American Pediatric Society 

 (974) issued a report on 356 cases, all on artificial feeding. Up to 

 1908, Cheadle and Poynton (I.e. 968) collected 80 such cases. 



More recently, Hess has occupied himself, together with his co- 

 workers, with the subject of infantile scurvy. Hess and Fish (975) 

 found that scurvy in children may be brought about by feeding milk 

 heated for 30 minutes at 145F. The condition may be prevented 

 by the addition of antiscorbutics. Sittler (976) stated that milk, 

 warmed for 5 minutes on the water bath, does not cause scurvy. 

 Comby (977) described 41 cases,. on proprietary foods, among which 

 there were several sent in with an incorrect diagnosis. Epstein 

 (978) reported a number of cases in Prague during the war, at a time 

 when oranges and fresh fruits were scarce ; the milk was evidently 

 heated several times before using. 



We must also consider the flour diet as an e biological factor. 

 Bendix (979) described a case, on cow's milk diluted with Kufeke's 

 flour food, which was cured by raw milk. Even if the carbohydrates, 

 as such, do not hasten the symptoms, they act unfavorably because 

 of the milk dilution. Hess and linger (I.e. 656) have shown that 

 malt soup, prepared with the addition of alkali, is productive of 

 scurvy, while Gerstenberger (I.e. 829), under certain conditions, 

 could effect a cure with it. Such cures, however, may also be 

 attributed to variations in the quality of the milk. Fordyce (980) 

 believes that the disease can be attributed to the use of proprietary 

 foods; he rarely saw the disease in children less than six months 

 and more than one year old. Apart from the facts touched upon 

 here, the points to be considered in infantile scurvy are those that 

 have been discussed in the description of the nutritive value of 

 milk. 



