THE STORY OF LIME-JUICE AND SCURVY 237 



can be prepared, when fresh vegetables or fruit are 

 scarce, by moistening any available seeds (wheat, barley, 

 rye, peas, beans, lentils) and allowing them to germinate. 

 This sprouted material possesses an anti-scorbutic value 

 equal to that of many fresh vegetables ; the unsprouted 

 seeds have none. Probably this explains the anti-scorbutic 

 value of sweet- wort and of beers made from lightly dried 

 malt ; and the total failure in this respect of our modern 

 beers made from kiln-dried malt.' Dr. Chick, amongst 

 many other interesting and important results published 

 by members of the Lister Institute Committee, states 

 that the juice of raw swedes and of raw turnips is a 

 valuable anti-scorbutic (to be added to milk for the use 

 of artificially nourished infants) ; so, she states, is orange- 

 juice. But, contrary to the usual opinion, she finds that 

 beetroot has little or no anti-scorbutic value. The whole 

 subject is of extreme importance, and is necessarily in 

 a tentative stage of pioneer experiment. 



